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August 2015

Lamb Shank With Chickpeas And Tomatoes

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Supposedly it's the last proper summer weekend on the Munich Rubble Plain, so firing up the barbecue is a no-brainer. Last week I made haxe in the smoker, today it was the same cut from a lamb. This will not be smoked, though, I went for a midly oriental version.

Smoked Haxe

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Haxe (roast pork hock) is one the most famous Bavarian dishes. Traditionally it is made on a charcoal rotisserie but it can also be made in an oven. But if you have the right barbecue gear, it is also possible to make it in a smoker.

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A few years ago I bought a jar of Filippiono fermented shrimp paste called Bagoong alamang in an Asian grocery, simply out of curiosity. When I looked up what to do with it I was delighted to learn that one of its main uses is actually to make a sauce for pork.