I normally smoke pork hocks and use them for soups, beans, terrines.
I had half a pig to deal with this weekend so i thought....schweinshaxe sounds good: central european recipe for hocks.
Sliced onion, whole garlic and beer in the pan. Hocks standing, cooking at high temp.
When finished you have cracklings and fall off the bone meat
And the onion/garlic gravy is to die for too.
Warning: if you try this you might not want to smoke your hocks again.
I had half a pig to deal with this weekend so i thought....schweinshaxe sounds good: central european recipe for hocks.
Sliced onion, whole garlic and beer in the pan. Hocks standing, cooking at high temp.
When finished you have cracklings and fall off the bone meat
And the onion/garlic gravy is to die for too.
Warning: if you try this you might not want to smoke your hocks again.
