Roasted Pork Hock With CRISPY SKIN!🐖😋 ... Ingredients: 1 fresh pork hock Salt & pepper to taste 1 onion, sliced thin 1 apple, sliced thin 1-2 cups pork, chicken stock, or water Sauerkraut to serve Method: Preheat oven to 180ºC (350ºF). Score the skin of the hock all over in a cross hatch pattern. Rub salt and pepper generously all over the hock. Spread the onion and apple in the bottom of a braised or cast iron pan. Stand the hock in the middle of the pan on top of the onions and apples. Pour

175K views · 653 reactions |  Schweinshaxe is a southern-Germany specialty that is a must for any traditional restaurant and is a staple dish at the Oktoberfest. The pork knuckle has to be served exceptionally crispy – we show you how it’s done: | DW Euromaxx | Facebook