Schweinshaxe – Home
When I think of German food, the first thing that comes to mind is the Schweinshaxe. The delicious pork shank roast that has juicy tender meat and a crispy crunchy skin. While I did not use a traditional German recipe, I made my first attempt at the Schweinshaxe using seasonings of my own choice and the cooking methods presented to me. The result was absolutely delicious. The meat was moist and tender, and the skin was super crunchy… just the way I like it. Two cooking methods were used, boiling and baking. I tried to take some pictures along the way to help illustrate. The pork shank was marinated for about 2 days before cooking, I think I would marinate it just a little bit longer or season it a little more heavily.
I was extremely happy with the result. Will try again with some minor seasoning tweaks again soon.
There are 2 Comments to "Schweinshaxe – Home"
What did you season it with?
And how does that differ from traditional seasonings?
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