German cuisine has a lot of great dishes to offer that are sometimes quite unknown. Scheinehaxe is one of them, but you are going to change that. Visit an artisan butcher and ask for two Schweinehaxe, which literally means pork chop, without further ado. Don't get chopped if they only sell Eisbein, which is the same piece of meat. As soon as you grill it, it is suddenly called haxe. Clear? No. Doesn't matter, just follow the recipe.
Once you've secured this piece of meat, it's time to dive into the kitchen and get to work. Preheat the grill and let the magic of this traditional dish come to life in your own kitchen.
Besides all the delicious food, of course, think about safety. Our The Bastard Apron protects you from stains and splashes and is also super stylish. A win-win right? The Fiber Thermo BBQ Gloves are also not insignificant. They are made of Nomex and Kevlar, highly heat-resistant and super sturdy. You can pick up a stainless steel grill from your Bastard in no time.
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2 pork chops (Schweinehaxe) 300 ml beef stock 300 ml German beer, e.g. König Ludwig Weissbier 1 teaspoon pepper 1 teaspoon salt 1 teaspoon cumin (caraway seed) 1 teaspoon garlic powder 2 white onions 2 tablespoons sunflower oil Cornstarch
Prep Salted nights If your Schweinehaxe has not been salted, it needs to be salted for a while to get the meat nice and tender. Put the meat overnight in a bath of water to which you add 50 g of salt per litre. Light up the BBQ and go for the 180 °C indirect. Mix pepper, salt, caraway and garlic powder in a small bowl. Stir everything well so that you get a nice spice mixture. Feuer und haxe Cut your Schweinehaxe all around with a sharp knife. It sounds sharp, but the spices stick better to the meat. Coat both haxes completely with the herb mix and place them in the cast iron pan. Add a little sunflower oil and place the pan on the BBQ grill. Give the pork chops about fifteen minutes to get some colour around them. Now slice the onions and add them to the pan. Pour the stock and beer into the pan and close the lid of your BBQ. Be brave, it's starting to get hot. Bring the contents of the pan to the boil and allow about one and a half to two hours from that point to cook. Remove the pan from the fire and remove the plate setter. Fire up your BBQ to a serious temperature of 250 °C. Remove the Schweinehaxe from the pan and grill until nicely browned. Add a little cornstarch to the cooking liquid and the onions left in the pan. Stir well and put the pan on the grill. When the crust of your pork chops is crispy and the sauce is nicely bound, this German brewery meal is ready and your toil will be rewarded.
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