Schweinshaxe facts for kids
Schweinshaxe is a popular German dish. It's made from a roasted part of a pig's leg, called a ham hock or pork knuckle. This part of the leg is just above the ankle. It's a very famous meal, especially in a region of Germany called Bavaria.
In Bavaria, people often call it Schweinshaxn or Sauhaxn. There's a similar dish in other parts of Germany called Eisbein. For Eisbein, the ham hock is first soaked in a special salty liquid (pickled) and then usually boiled a little.
What is Schweinshaxe?
Schweinshaxe used to be a common meal for farmers. They would use cheaper, tougher cuts of meat and cook them in ways that made them delicious. Think of it like how Sauerbraten is made from beef. These kinds of cuts need a lot of time to prepare.
Sometimes, the meat is soaked in a special liquid (marinated) for several days. For very large pieces, it might even marinate for up to a week! After marinating, the Schweinshaxe is roasted slowly. It usually cooks for two to three hours, depending on how big it is. This long, slow cooking makes the meat tender and flavorful.
How is it Served?
The most common things served with Schweinshaxe are different kinds of potatoes and cabbage.
In Austria, a similar dish is called Stelze. For Stelze, the meat is often marinated or pre-boiled in water with caraway seeds and garlic. Then, it's roasted until the skin becomes super crispy! It's usually served with mustard, horseradish, and pickled chili peppers.
In Bavaria, the classic way to eat Schweinshaxe is with potato dumplings and red cabbage. Sometimes, it's served with sauerkraut and potatoes instead.
