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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.
In southern parts of Germany, the common preparation is known as Schweinshaxe, and it is usually roasted. The Polish dish golonka , '(little shin)' or golonko and the Swedish dish fläsklägg med rotmos are very similar, alternatively grilled on a barbecue; other similar dishes include the Swiss Wädli and the Austrian Stelze .
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Leberkäse ⓘ (German, literally 'liver-cheese'; sometimes also Leberkäs or Leberka(a)s) in Austria and the Swabian, Bavarian and Franconian parts of Germany, 'leverkaas' in the Netherlands and Fleischkäse ("meat-cheese") in Saarland, Baden, Switzerland and Tyrol) is a speciality food found in the south of Germany, in Austria and parts of Switzerland. [1]
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Jokbal is presumed to have originated from braised pork, a local food of Hwanghae-do, where pigs' legs are boiled. The current jokbal is a food that started in Jangchung-dong in the 1960s and is known to have been developed by grandmothers from Pyeongan-do and Hwanghae-do for a living.