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Schweinshaxe (German pronunciation: [ˈʃvaɪnshaksə] ⓘ; 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, pronounced [ˈʃvaɪnshaksn̩] or Sauhax(n ...
Bavarian cuisine is a style of cooking from Bavaria, Germany. Bavarian cuisine includes many meat [ 1 ] and Knödel dishes, and often uses flour. Due to its rural conditions and Alpine climate, primarily crops such as wheat, barley, potatoes, beets, carrots, onion and cabbage do well in Bavaria, being a staple in the German diet.
Flavor profile: Pork loin has a mild flavor and rich taste from the fat cap, while pork tenderloin offers an even milder flavor and a lean, delicate texture. Both benefit from marinades, spice ...
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A pork loin joint or pork loin roast is a larger section of the loin which is roasted. It can take two forms: 'bone in', which still has the loin ribs attached, ...
Add the pork and sear on all sides until golden brown, about 2 minutes per side. Remove the pork from the pot and set aside. Add the butter to the drippings in the pot and let melt.
Sauerbraten (pronounced [ˈzaʊ̯ɐˌbʁaːtn̩] ⓘ) is a traditional German roast of heavily marinated meat. It is regarded as a national dish of Germany, and is frequently served in German-style restaurants internationally. [1] It can be cooked from a variety of meats, most often from beef, but also from chicken, lamb and mutton, pork and horse.
Eisbein (literally: 'ice leg') is a German dish of corned ham hock, usually cured and slightly boiled. The German-language name has associations with the practice of using a pig's leg-bone for ice skating. In southern parts of Germany, the common preparation is known as Schweinshaxe, and it is usually roasted.