Schweinshaxe

I found out about this German dish whilst looking through some food sites. I was shopping at Midland Gate on Saturday and noticed that the Woolies were selling fresh pork hocks. Sold. I picked these up, whacked them in the oven at 180 on a bed of onions and apples for 2 hours. It was cooked, but not crispy. So up went the temperature, and eventually the griller.

This dish has potential. I need to get the skin crackled all the way around, and then it will be awesome. The meat underneath is fatty and delicious. Not good for the arteries, but nothing tasty ever is. I served it with some mash potato and some a sauce made from the onion and apple.