Schweinshaxe

Ingredients

• 1 pork hock, about 2.5 kg
• 1 onion, finely chopped
• 2 tablespoons butter
• 1 teaspoon sugar
• 2 tablespoons mustard
• 2 tablespoons white vinegar
• 2 tablespoons honey
• salt and pepper to taste

Directions

1. Preheat oven to 200°C (400°F).
2. Place pork hock in a large pot and cover with cold water. Bring to a boil, reduce heat to low, and simmer for 45 minutes. Drain and pat dry with paper towels.
3. Place pork hock on a baking sheet and season with salt and pepper. Roast in preheated oven for 30 minutes, or until skin is crisp and golden.
4. Meanwhile, heat butter in a skillet over medium heat. Add onion and cook, stirring occasionally, until softened and lightly golden, about 10 minutes. Add sugar and cook for another few minutes. Remove from heat and set aside.
5. In a small bowl, whisk together mustard, vinegar, and honey. Set aside.
6. Once pork hock is done, transfer to a serving platter and top with caramelised onions. Drizzle with mustard sauce and serve.

Interesting Facts

• Schweinshaxe is a traditional German dish that dates back to the Middle Ages.
• The name “schweinshaxe” literally means “pig’s hock” in German.
• The pork hock is first boiled to soften it, and then roasted to get a crispy skin.
• Caramelised onions add a sweet and savoury flavour to the dish.
• The tangy sauce is made of mustard, vinegar, and honey.