Schweinshaxe
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Schweinshaxe (Script error: No such module "IPA".; literally "swine's hock"), in German cuisine, is a roasted ham hock (or pork knuckle).[1] The ham hock is the end of the pig's leg, just above the ankle and below the meaty ham portion. It is especially popular in Bavaria as Schweinshaxn, Script error: No such module "IPA". or Sauhax(n) Script error: No such module "IPA"..[2] A variation of this dish is known in parts of Germany as Eisbein, in which the ham hock is pickled and usually slightly boiled.
Schweinshaxe is one of the formerly typical peasant foods, in which recipes were composed to make inexpensive and tough cuts of meat more palatable (cf. for beef the popular Sauerbraten). Such inexpensive cuts usually require long periods of preparation; the meat is sometimes marinated for days, and in the case of big cuts up to a week. The Schweinshaxe is then roasted at low temperatures, typically—depending on size—for two to three hours.
The most popular side dishes are potatoes and cabbage variations. The Bavarian version is classically served with potato dumplings and red cabbage,[3] or with sauerkraut and potatoes.
The Austrian version of this dish is called Stelze Script error: No such module "IPA". or in dialect Stötzn/Stelzn Script error: No such module "IPA".. It is usually marinated or pre-boiled in a caraway seed and garlic brine, roasted until the skin is crisp, and served with mustard, horseradish, and pickled chili peppers.
See also
References
- ↑ Dawn Simonds, Best Food In Town: The Restaurant Lover's Guide to Comfort Food in the Midwest, Emmis Books, 2004, Template:ISBN
- ↑ Gerhard Schulze,Die Erlebnisgesellschaft: Kultursoziologie der Gegenwart, Campus Verlag, 2005, Template:ISBN
- ↑ Script error: No such module "citation/CS1".