Sauce for roasting shank in the oven. Baked pork knuckle: photo, recipe
The knuckle is part of the pork ham, drumstick or forearm. For its preparation, the back part is used as the second hot dish, it is the most meaty.
In the distant past, the leg of a shot boar was baked on a fire, a little later, gourmets began to add seasonings to the recipe, and in our time, culinary experts are experimenting with marinade and garnish. Now there are many recipes for preparing this dish. It will take you a lot of time to make this masterpiece, but this has its advantages, because while it is baking, you can prepare other holiday treats, for example.
Ingredients:
- Pork knuckle -1, 5 kg.
- Spices any to your taste - 10 gr.
- Salt - to taste
- Garlic - 8 cloves
- Vegetable oil - 1 tbsp. spoon
Cooking method:
1. Peel the garlic, cut in half. We clean the knuckle, rinse it under running water, then make deep cuts all over the meat and stuff garlic there. This is what our meat looks like from the inside.
2. Pour vegetable oil on our main ingredient, grease it on both sides and begin to sprinkle with spices and salt, abundantly (take spices to your taste, you can use the usual ones for pork, you can for barbecue).
Tip: It is best to pre-marinate the meat that we will bake in the oven, at least for 4 hours (and at best for a day), the marinade makes the meat softer and gives a special taste to the dish.
3. Now we put the meat in the sleeve, close it and transfer it to a baking sheet. We preheat the oven to 200 degrees, and bake for two hours.
4. After two hours, open the bag and cook for another 15-20 minutes, so that the crust is browned.
A ready-made dish for the table can be served with vegetables, and you and your loved ones will definitely like it, bon appetit.
Recipe for pork knuckle baked in the oven in foil
Ingredients:
- Pork knuckle - 1 pc.
- Garlic - 8 cloves
- Suneli hops - 0.5 tsp
- Salt - 1 teaspoon
- Ground black pepper - 0.5 tsp
- Tomato sauce - 1.5 tbsp. spoons
- Honey - 1 tbsp. spoon
- Soy sauce - 1 tbsp. spoon
- Seasonings for pork - to taste
- Salt - 0.5 tsp
- Bay leaf - 2 pcs.
- Peppercorns - to taste
- Onion - 1 head
Cooking method:
1. We take the front part of the shank, as it is very fleshy with the most tender meat. We wash it under running water, clean it well.
2. Peel the garlic, pass it through a garlic press, add 1 teaspoon of salt, 0.5 teaspoon of ground black pepper and 0.5 teaspoon of suneli hops to it, mix everything thoroughly, press a little in order to for the garlic to release its juice.
3. We make cuts all over the shank and stuff it with our resulting mass. Thus, the meat will be saturated with spices and will be very fragrant.
4. Now we take a large saucepan, put our meat in it, pour 1 teaspoon of salt there so that the broth is transparent, wait until the water boils, remove the foam.
Tip: the resulting broth should not be poured out, the first course, borscht, hodgepodge and more are very tasty on it.
5. Add bay leaf, peppercorns, peeled onion. Cover with a lid and leave to simmer for two hours.
For flavor, you can add a couple of cloves and a small piece of carrot.
6. At this time, we are preparing the marinade, pour soy sauce into a bowl, add honey, pork seasoning, salt, pepper, tomato paste to it, you can use any ketchup. Now carefully lubricate from all sides. Pour the broth in which we cooked the shank into the baking dish, this is necessary so that it does not burn.
7. Cover with foil and send to a preheated oven to 200 degrees for an hour, 10 minutes before readiness, remove the foil. Let the meat rest.
7. Then we take it out of the oven and serve it hot, bon appetit.
Delicious pork knuckle baked with potatoes
Ingredients:
- Potatoes - 10 pcs.
- Pork knuckle - 1 pc.
- Garlic - 1 head
- Vegetable oil - for greasing the pan
- Seasoning for meat - to taste
- Salt - to taste
- Seasoning for potatoes - to taste
Cooking method:
1. We wash the main ingredient under running water. We make deep cuts in it. And we stuff it with pre-peeled garlic from different sides.
2. Peel the potatoes, cut into circles. Pour oil on a baking sheet and put potatoes in it, salt a little, sprinkle with any seasonings on top, for meat, for grilling, for potatoes and carefully move.
3. Take vegetable oil, pour it on the knuckle, pour salt on both sides, add seasoning for meat, and rub it well.
4. Then we make deep cuts, pour oil into them and cover with seasonings. So the meat is marinated inside.
5. We preheat the oven to 280 degrees and put our meat and potatoes in it.
6. At this time, pour boiled water into a mug and add 2 teaspoons of honey to it. When the knuckle is already browned, with the resulting honey water, grease the meat to get a golden crust.
7. After an hour, our potatoes are ready, remove them from the baking sheet, and grease the knuckle again with honey water and set for another 40-60 minutes.
8. 10 minutes before readiness, put the potatoes on a baking sheet and put in the oven. When the dish is ready in the oven, serve it immediately to the table, bon appetit.
Tip: if you want to cook meat and potatoes at the same time, then first, you need to bake only the knuckle for about an hour, and after this time, put the potatoes on a baking sheet.
Recipe for pork knuckle baked in the oven with beer and mustard
Ingredients:
- Pork knuckle - 2 pcs.
- Beer - 1.5 liters.
- Garlic - 4 - 5 cloves
- Onion - 1 pc.
- Carrots - 2 pcs.
- Bay leaf - 2 pcs.
- Hot pepper - to taste
- Peppercorns - 20 pcs.
- Carnation - 8 pcs.
- Salt - to taste
- Any spices - to taste
- Honey - 1 tbsp. spoon
- Mustard - 1 tbsp. spoon
- Soy sauce - 3 tbsp. spoons
Cooking method:
1. With a sharp knife we pierce the skin of the pork leg in several places. We clean the garlic and cut it into several pieces and insert the garlic into the meat.
Tip: When choosing meat, pay attention to its appearance, skin color, it should be free of any spots.
2. We put a stuffed shank in a large saucepan, fill it with beer, it is desirable to cover completely. Put in the refrigerator for 5-6 hours.
3. After a while, we clean the carrots and onions, wash them and add them as a whole to the pan (the onion can not be peeled, just cut in half) and add spices according to your choice, put a couple of bay leaves, black peppercorns, dried red hot peppers, a couple of cloves and salt to taste.
4. We send the pan to medium heat and cook for about two hours. At this time, prepare the sauce. To do this, we need to mix 1 tbsp. a spoonful of mustard. 1 st. a spoonful of honey and 3 tbsp. spoons of soy sauce, send it also to the fire and warm it up until all the products are combined.
6. Two hours have passed, the meat has boiled, we take it out on a baking dish. We grease the main ingredient with half of the sauce, and we use the remaining half in the frying process.
7. We send the knuckle to a preheated oven to 180 degrees. And the time will depend on the power of your oven, about 40 minutes - 1 hour. We take out appetizing, fragrant meat, serve it to the table, bon appetit.
Video on how to bake a whole shank so that it is juicy
This dish is so tasty that it can be the main one on the festive table.
Enjoy your meal!
Pork knuckle baked in the oven has a surprisingly delicate taste. This is achieved thanks to a special cooking technology, when the meat is completely saturated with its own fat and spices. Any housewife will be able to pamper her household with such a product, the main thing is to have a suitable recipe on your note.
The best raw material for the dish is the back of the leg, which is located above the knee. In addition, the animal must be no older than 2 years.
An easy option for beginners
Often, inexperienced cooks experience fear before preparing a new dish. Tips from good friends or step-by-step recipes will help relieve stress. Consider one of the simplest options.
To cook a pork knuckle baked in the oven, first collect the necessary set of products:
- meat;
- large bulb;
- salt.
To obtain an excellent taste, the boiled leg is dried and then burned with a gas burner. Thanks to this, it smells slightly of smoke, which is the highlight of this dish.
Pork knuckle baked in the oven along with potatoes or stewed cabbage is served.
Fragrant meat with garlic
Fans of spicy food prefer to cook the knuckle baked in the oven with various seasonings that are on hand. Most often it is pepper, garlic or. Even if you take at least one ingredient, you get an excellent dish. To prepare it, you will need the following components:
- pork knuckle;
- black pepper powder;
- a set of spices for meat;
- vegetable oil;
- mayonnaise;
- garlic;
- salt.
Step-by-step instructions for creating a dish:
Pork knuckle in foil baked in the oven is served with potatoes or rice at the dinner table. 
It is important to season it with tomato sauce, mustard and fresh herbs.
An excellent dish with hints of ancient Prague
Those who were lucky enough to visit the old part of the Czech capital know firsthand what delicacies are prepared there for tourists. I would especially like to note the baked "Boar knee". Its aroma and juiciness cannot be confused with anything, but you can cook the same at home. In principle, this is the most common knuckle in beer, baked in the oven. To prepare it, take a simple set of ingredients:
- beer (preferably dark);
- pork (shank);
- carrot;
- garlic;
- laurel leaves;
- carnation;
- pepper;
- caraway;
- mustard in the form of grains (in French);
- coriander;
- salt.
The secret of cooking consists of such simple operations. First, the meat is thoroughly washed and the remnants of the bristles are removed. Then they are cut into small pieces, after which they are placed in a saucepan, poured with beer and put on fire. 
When the meat boils, remove the foam as it appears. Then celery, garlic cloves, laurel and spices are put into the broth. 
Cook for at least 2 hours, stirring occasionally. At the same time, the sauce is prepared: 1 tablespoon of honey is dissolved in a small amount of broth. Then add mustard, coriander, cumin. Everything is thoroughly mixed.
The boiled pork is taken out of the pan so that it dries slightly and cools down. After that, spread on a baking sheet, pour plenty of sauce and send to a preheated oven. 
To make the meat juicy, every 30 minutes, it is poured with beer broth and spicy sauce.
A knuckle baked in the oven prepared according to this recipe is decorated with herbs. Serve as a main course with mashed potatoes, buckwheat or rice porridge. You can emphasize its taste with dry wine or vodka.
Consider another option for preparing this dish using beer.
List of ingredients:
- pork knuckle;
- several bulbs;
- carrot;
- marinade beer;
- spices;
- laurel;
- chili sauce;
- salt.
It was noticed that step-by-step recipes for shank baked in the oven with a photo help beginners to easily create masterpieces with their own hands.
The cooking process consists of simple steps:
Appetizing pork knuckle baked in a sleeve
Any hostess wants to please her household with a delicious dish. And for this it is not necessary to wait for the holiday. Appetizing juicy meat with a ruddy crispy crust will definitely appeal to adults and children who gather for a family meal. We are talking about an oven-baked pork knuckle in a sleeve. For the dish, take simple ingredients:
- pork (shank);
- a few cloves of garlic;
- mustard;
- turmeric;
- soy sauce;
- different types;
- Bay leaf;
- salt.
Traditional cooking method:
Check the doneness of the pork with a sharp knife. If a clear liquid flows out of the meat during the puncture, it is time to turn off the oven.
Czech shank video recipe
Pork knuckle with vegetables
Many will agree that meat goes wonderfully with vegetables. Even in winter, enterprising cooks use them frozen. A dish is prepared from such products:
- small shank;
- carrot;
- broccoli;
- pumpkin;
- spices;
- salt;
- vegetable fat.
The preparation option consists of simple operations. First of all, the meat is rubbed with seasonings mixed with salt. Wrap in a sheet of foil, spread on a baking sheet. In order to qualitatively bake a shank in foil in the oven, it is heated to a temperature of 200 degrees, and only then the meat is laid.
After 2 hours, the baking sheet is taken out of the oven, the foil is cut and sent back to the fire. When a crust forms, after about 15 minutes, the meat is taken out again, but now vegetables are laid out around it. Bake another 20 minutes. The finished dish is best served while it is warm, otherwise, it will lose its exquisite taste and aroma.
Video recipe for pork shank in Bovarian style
There are many ways to prepare this dish. Consider the most delicious.
Up your sleeve
What do you need:
- lower leg - 1-1.5 kg .;
- onion - 1 pc.;
- lemon - ¼ part;
- garlic - one head;
- rosemary;
- salt pepper.
How to cook:
Hold the ham in water for one and a half to two hours, then wash it, scrape off the dirt from it. Cut in three or four places, insert the chopped garlic cloves there. Grate with a mixture of lemon juice and spices. Fold in a flat container, hold in the refrigerator for 60-90 minutes. Turn over every half hour.
Chop the onion into rings, fill the baking sleeve with them, lay the prepared meat preparation on top.
Tie the sleeve, place on a baking sheet, cook at 180-200 ° C for two hours.
long languishing
Heating meat at a low temperature for a long period of time leads to the fact that the ligaments, films, veins soften. With this method, the dish will turn out soft, juicy and tender.
Ingredients:
- lower leg - 3.5 kg;
- salt - 2 tsp;
- spices (pepper, garlic, marjoram) - optional.
Cooking method:
Wipe the ham well with spices (do not salt), you can also pour a small amount of soy sauce and vegetable oil. Put in a bowl, cover, put in a cool place. After 12 hours, take it out, let it lie down at room temperature for the same amount.
Preheat the oven to 65-70°C.
Salt the resulting workpiece, put it in a baking sleeve or wrap it with cling film. Bake 8 hours.
In German
For this dish, it is worth choosing the front, not fatty shanks, from young pigs, they contain more pulp.
What do you need:
- shank - 2 pcs.;
- onion - 2 pcs.;
- medium-sized carrots - 2-3 pcs.;
- dark beer - 2 liters;
- garlic - two heads;
- vegetable oil;
- salt - to taste;
- herbs (oregano, thyme, basil).
How to cook:
Wash the shins, clean them, burn the remaining hairs with fire. Cut each piece along the bone, also make 3-4 cuts on the skin. Coarsely chop or crush four cloves of garlic bulbs with a knife, put in a saucepan along with meat, onions, carrots, herbs. Fill it all up with beer.
Put on the stove, bring to a boil, remove the foam and reduce the heat. Cook under a closed lid with a slight boil for a couple of hours. Salt half an hour before the end of cooking.
Press one and a half heads of garlic bulb through a press or rub using a grater. Add a small amount of vegetable or olive oil.
Remove the shins, cool slightly, rub with garlic gruel mixed with oil. Put on a baking sheet, send to the oven. Bake at 180°C for the first half an hour, then set 200-220°C for another 10 minutes. Every 10 minutes, pour over the marinade remaining after cooking.
Classic
What do you need:
- pork on the bone - two pieces;
- soy sauce - 3 tbsp. l.;
- garlic - two heads;
- mayonnaise - 50 ml;
- spicy mustard - 1.5 tablespoons;
- honey - 35 gr.;
- salt, black pepper - to taste.
How to cook:
Wash the pork, scrape with a knife. Boil over medium heat for about one hour.
Mix soy sauce with pepper, mustard, mayonnaise, honey, and garlic bulb. Salt the resulting mass, thoroughly spread the boiled shanks with it. Wrap them in foil and refrigerate overnight.
Set the temperature to 180 ° C, bake the meat for 60-90 minutes. Remove foil and cook for about half an hour.
in beer
Ingredients:
- pork leg - one piece;
- mustard, coriander, cumin seeds;
- beer (light or dark) - 1.5 liters;
- garlic - half a head;
- peppercorns - 2-3 pcs.;
- salt - to taste;
- carnation;
- greenery.
Cooking method:
Singe the shank over the fire, clean, rinse. After making a longitudinal incision, carefully separate from the bone. Lightly beat off the resulting workpiece.
Chop the garlic, mix with spices, pour in the foamy drink. Pour the meat preparation with the resulting mixture, leave it to marinate. Then thoroughly clean, dry, stuff with garlic onion slices, cut lengthwise. Roll into a roll, placing greens in the center.
Read also: Cooking options for your favorite salad with saury - mimosa
Lubricate the baking dish with fat, put the roll tied in two or three places there. Bake at 200°C for at least two hours. After 40-50 minutes and before the end of the cooking process, sprinkle the meat with beer four to five times.
On a spit
Meat products on a spit come out soft and juicy, as all the juices seem to be sealed inside.
Ingredients:
- one pork on the bone;
- garlic - one head;
- salt - to taste;
- seasonings, for example, a mixture of peppers - optional.
Cooking method:
Mix together the garlic bulb, passed through the press, seasonings. Grate washed and cleaned meat with this mixture, salt.
Wrap the prepared semi-finished product with cling film. Keep in a cold place for about half an hour.
Take a skewer and put a pickled shank on it, send it to the oven. From below, substitute dishes containing liquid, where fat will drain. Cook using the grill mode for 80 minutes.
To check the readiness, pierce with a knife, if the juice is light, then you can serve it to the table.
Bavarian
What do you need:
- shank - 1.5 kg .;
- garlic - six cloves;
- cumin seeds - 5 g;
- sea salt - a couple of pinches.
How to cook:
Fill the container with water, put the washed, cleaned leg into it. Salt, add crushed garlic cloves, as well as lightly ground cumin seeds.
Put the pan on the stove, let it boil, close the lid, cook at a low boil for about one hour. Pour the broth where the meat was cooked into a baking sheet. The height of the liquid should reach two centimeters.
Remove the leg from the pan, put on a baking sheet. Cook for 90 minutes at 170°C. Top up the broth as needed to the desired level. After the specified time period, briefly raise the temperature to 220°C to obtain a crisp.
Bavarian in beer
Ingredients:
- shin - 2 kg .;
- carrots - 2 pcs.;
- celery root - 190 gr.;
- leek - 1 pc.;
- lavrushka - a couple of leaves;
- dark beer - 0.3 l.;
- onion - two heads;
- cumin seed - 3 gr.;
- salt.
Cooking method:
Shanks wash, clean off the dirt. Pour water into a three-liter cauldron, send carrots, onions, celery, lavrushka, caraway seeds there. Put on the stove, salt, bring to a boil.
Place the pork in a cauldron with boiling broth. Cover with a lid, cook for about an hour, reducing the heat to a minimum. Then remove from the pan, make four or five shallow cuts, without touching the meat layer.
Juicy, tender, with a ruddy baked crust, the knuckle fit perfectly into our winter menu. After all, it is precisely in the cold winter times that our body definitely needs hot fatty food, which pleases us with its satiety and warms us with the real warmth of home cooking. At first glance, there is absolutely nothing complicated in cooking a pork knuckle, but the trouble is, in the hands of inexperienced housewives, this tasty part of a pork carcass can easily turn into a hard, dry, inedible dish. A few recipes for you guys! Cook it so that it will please you and your loved ones with its tenderness, juiciness and such an appetizing aroma.
Pork knuckle "Classic"
Ingredients:
Pork knuckle - 1 kilogram, garlic - 5 teeth
Mustard - 3 tablespoons, thyme - 1 teaspoon
Vegetable oil - 2 tablespoons, salt - 2 teaspoons
Cooking:
Wash the pork knuckle and dry with a towel.
Peel the garlic and cut into 4 pieces for each prong.
Make slits in the pork knuckle and place a piece of garlic in each slit.
Mix vegetable oil, mustard and spices, salt and oil.
Grate the knuckle with the mixture, cover and put in the refrigerator for 5 hours.
Wrap the pork knuckle in foil and place on a baking sheet.
Preheat oven to 180 degrees.
Place the baking sheet with the pork knuckle on the middle rack of the oven.
Bake pork knuckle for 1.5 hours.
Pork knuckle in beer
Ingredients:
Fresh light beer - 1 liter, honey - 2 tablespoons
Oregano - half a teaspoon, cumin - 1 teaspoon
Coriander - 1 teaspoon, mustard - 1 tablespoon
Garlic - 5 cloves, peppercorns - 1 teaspoon
Salt - 2 teaspoons
Cooking:
Mix in a bowl 1 liter of beer with oregano, cumin, coriander.
Put the pork knuckle in this mixture, cover with oppression.
Marinate the shank for 12 hours in the refrigerator.
After marinating, put the pot with the knuckle in the marinade on a quiet fire.
Cook the pork knuckle for 3 hours over low heat, adding water if necessary so that the knuckle is always covered with a small margin of liquid.
Peel the garlic, cut into 3-4 petals.
Make 15 cuts in the shank with a knife, insert garlic into the cuts.
Lubricate the shank with mustard and honey.
Preheat the oven to 150 degrees.
Put the shank in a baking dish, pour over the marinade.
Bake the shank for 1.5 hours.
According to the same recipe, bake in a slow cooker
Put the pork knuckle in the multicooker container, pour the broth-marinade.
Set the multicooker to the "Baking" mode.
Close the multicooker with a lid and bake for 1.5 hours.
Knuckle baked with potatoes
Ingredients:
Pork knuckle, 2pcs, onion, 1pc, garlic, 2-3 cloves
salt, bay leaf, 5 pcs., peppercorns, 10-15 pcs.
potatoes, 8-10 pcs., garlic, 5 cloves, rosemary
salt, pepper, melted butter
Cooking:
Pork knuckle turns out very tasty if you stew it with potatoes and garlic. First of all, cook the shanks with spices. Take one whole onion, a couple of cloves of garlic, a few leaves of parsley and peppercorns. We wash the shank, fill it with water and put on a strong fire until it boils. When the shanks boil, remove the foam, add onion, garlic, bay leaf and black peppercorns.
After that, we take out the boiled shank with a slotted spoon, filter the broth and leave it for later, to prepare any first course of your choice.
Clean and wash potatoes and garlic. Cut the potatoes in half, cut the garlic into flat slices. We rub each knuckle with salt and pepper, we also do the same with potato halves. At the bottom of the baking dish, add melted butter, sprinkle potatoes and shank with rosemary, add garlic.
We place in a preheated oven for 1 hour 15-30 minutes at a temperature of 200-220 degrees.
After an hour, turn the shank over to the opposite side and add a little gas so that a golden crust also turns out on the reverse side. We shift the finished pork knuckles and potatoes to a dish, decorate with sprigs of greens (dill, parsley).
Inside, the pork turned out to be juicy, because we boiled it first. Thanks to the spices used at each of the two stages of preparation of the rolls, the taste of the meat turned out to be original. Tasting a piece of meat from a pork knuckle, you will gradually reveal all the notes of this wonderful dish for yourself.
Pork knuckle baked in the oven in foil
First, we propose to master a simple variation - a knuckle baked in the oven in foil. Thanks to the use of foil and marinating, the meat on the shank is fried faster. There are no special rules for choosing shank for this dish. The main thing is that the meat is fresh and desirable belonged to a young animal.
Ingredients:
Pork knuckle - 1-1.5 kg, juniper berries - 1 tsp.
cumin - 1 tsp, black pepper - 1/2 tsp, salt - 1 tsp.
garlic - 2 cloves, dark beer - 250 ml.
styling vegetables (potatoes, carrots, onions)
Cooking:
Wash the pork knuckle thoroughly and pat dry with a towel.
Mix juniper berries, salt, cumin and black pepper. Grind the spices in a mortar and rub the shank with the resulting aromatic mixture. Place the pork knuckle in the refrigerator overnight.
Prepare your vegetables first thing in the morning. They will become a pillow for our shank. Wash and peel potatoes, onions and carrots. Cut the potatoes in half, carrots in cubes, and onions in rings. Put the vegetables on the bottom of a deep baking sheet, place the knuckle on top and fill everything with dark beer.
Cover the form or baking sheet with foil and send the knuckle to the oven, preheated to 180 degrees. Poke holes in foil to let air out. Baking time is approximately 1-1.5 hours.
Attention! Do not remove foil during baking. High temperatures combined with hot fat and carelessness can cause burns. The process of cooking pork knuckle in foil does not require visual inspection. After an hour and a half, remove the pork knuckle from the oven and remove the foil. Pierce the pork skin with a fork - it should become soft. With a sharp knife, make shallow cuts all over the shank.
Drizzle the pork knuckle generously with the lard and beer sauce. Send the shank back to the oven, but this time without foil and with an increased temperature of 250 degrees. Time from 20 minutes to half an hour. The shank will be ready when the pork skin cracks along the cuts and acquires a rich caramel hue.
Pork knuckle in the sleeve
Ingredients:
Pork knuckle - 1 pc., garlic - 8 cloves, mayonnaise - 2 tbsp.
Ground red pepper - to taste
A mixture of Italian herbs - 1 tbsp, salt - to taste
Cooking:
The skin of the pork knuckle is well scraped with a knife, washed. With a sharp knife, make the same deep cuts over the entire surface of the skin. Peel the garlic, cut into pieces.
Stuff their rudder.
For the marinade, use mayonnaise and a mixture of Italian herbs: coriander, rosemary, thyme and red chilli powder. Ground chili can be replaced with fresh. In this case, cut it into rings and stuff the shank. Wipe the shank with a mixture of mayonnaise, herbs and pepper. Place in sleeve or foil. Make holes in it.
Put on a baking sheet and bake for 1 hour in a preheated oven at a temperature of 180-200 degrees. Remove the shank, cut the sleeve or remove the top from the foil and continue to bake in the oven for 15 minutes on both sides.
Serve the finished baked knuckle with herbs, lemon and chili pepper.
Well, for dessert... Pork knuckle baked in the oven
from Yulia Vysotskaya
This recipe was presented in one of the episodes of her culinary program by Yulia Vysotskaya. It's pretty easy to make and incredibly delicious. But, most importantly, the pork knuckle baked in the oven from Vysotskaya turns out to be very tender, soft and juicy. To achieve this result without beer, you can pre-cook and the right spices, which you need to properly rub the knuckle.
Ingredients:
Pork knuckle - 1 kg, mustard - 1 tbsp. l., garlic - 3 cloves
bay leaf - 3 pcs., dried parsley - 1 tsp.
tomato paste - 1 tbsp. l., ground white pepper - 1 tsp.
black peppercorns - 5 pcs., dried basil - 1 tsp.
dried oregano - 1 tsp, Italian herbs - 1 tsp.
olive oil - 1 tbsp. l., salt,
potatoes - 1 kg.
Cooking:
Thoroughly wash the pork knuckle. In this recipe, you do not need to dry and marinate the meat - we will cook the shank right away. We put the knuckle in a deep pot of water so that the liquid completely covers the pork. Add bay leaf, salt and peppercorns to the water. Bring to a boil, and then reduce the heat and continue to cook the knuckle for another 1-1.5 hours.
Grind the garlic and add spices to it: black and white pepper, oregano, basil. Stir and add mustard and tomato paste. Mix everything thoroughly again.
We cool the boiled knuckle, make several longitudinal cuts and carefully rub it with the prepared fragrant mixture of spices. We put the pork knuckle in the baking sleeve and send it to the oven for an hour. Temperature regime 200 degrees.
Serve pork knuckle baked in the oven on a bed of potatoes with Italian herbs. To prepare a side dish, peel the potatoes, cut the tubers into slices and add olive oil and Italian herbs, salt. Mix thoroughly and bake in the oven for about forty minutes at 180 degrees.
Nuances ... How much to bake a pork knuckle.
Bake the shank without pre-marinating in the oven for 2 hours at a temperature of 180 degrees.
- Bake the marinated shank for 1 hour at a temperature of 180 degrees.
- Bake the boiled pork knuckle for 1.5 hours at a temperature of 150 degrees.
- In the air grill, bake the pork knuckle for 1 hour, half an hour on both sides, at a temperature of 220 degrees.
* * *
Pork knuckle baked in the oven is the signature dish of Oktoberfest, the real pride of Bavaria and a delicious snack for beer. Germans, Austrians and Czechs have long been competing for the right to call a baked knuckle their national treasure. Each of them has their own signature pork knuckle recipe. But all recipes come down to roughly the same list of ingredients and similar culinary manipulations. Yes, and the essence of the dish is the same: delicious pork meat, fried in the oven with spices and beer. So let's leave the culinary debate to those who need it, and learn how to cook a juicy pork knuckle baked in the oven.
Pork knuckle is a traditional dish for European cuisine: it is popular in the Czech Republic, where it is served with dark beer, it is prepared in Germany, where pork is replaced by a boar, and of course it cannot be ignored in Russia. The dish is prepared very quickly, requires a minimum of ingredients and is combined with almost any side dish, which allows you to make it the center of a festive or everyday table.
Pork knuckle baked in the oven: recipe from Yulia Vysotskaya
The most classic pork knuckle recipe in the oven, where there is nothing superfluous, and which everyone can modify to their liking, is a recipe from Yulia Vysotskaya. In addition, if you act according to this scheme, the dish cooks unusually quickly, and can be an ideal choice when you need to quickly bring to the table. Your direct participation is estimated at 25-30 minutes, and the total cooking time will be 2 hours.
Compound:
- Pork knuckle - 1 pc.
- Olive oil - 35 ml
- Ground pepper - ½ tsp
- Salt - a pinch
- Bay leaf - 8 pcs.
- Garlic cloves - 3 pcs.
- Young potatoes - 6-8 pcs.
- Cherry tomatoes for decoration - 3-4 pcs.
Cooking:
- At the initial stage, a mixture for rubbing meat is prepared: bay leaves and salt are ground in a wooden or ceramic mortar, garlic cloves passed through a press or chopped garlic cloves are squeezed there, and olive oil is poured on top. All components must be set aside for 5-10 minutes so that they give each other their taste and smell.
- Hold the pork knuckle in cold water for 15-20 minutes, then transfer it to a paper towel, make shallow cuts crosswise on it, and fill them with the infused spicy dressing. Then, from these cuts, the dressing must be stretched all over the shank, carefully rubbing the seasonings into the meat. Top it with a sprinkle of ground black pepper.
- In an oven preheated to 220 degrees (with convection) or up to 250 degrees (without convection), a grate is installed on the middle level, where the pork knuckle is laid out. Under the grate you need to place a baking sheet - the fat melting from the skin will drain into it. In 10 minutes. the temperature must be lowered to 140 degrees (with convection) or to 160 degrees (without convection), and continue to bake the meat for another 1 hour.
- While the shank is baking, water is brought to a boil in a deep saucepan, which should be salted, and washed, but not peeled, potatoes are placed in it. Boil at a power slightly above average, with the lid shifted until half cooked: it takes about 20-25 minutes, after which the potatoes are cut into quarters and lose their skins.
- Prepared potatoes are laid out on a baking sheet that has collected fat from the shank. If you want a less heavy dish, you can change the baking sheet to a clean one, add a little water to it, and then spread the potatoes there. Together, potatoes and shank will be baked for another 25-30 minutes. at the same temperature.
It is recommended to serve pork knuckle according to the recipe of Yulia Vysotskaya on a common dish, with cherry tomatoes and greens cut into halves. If you wish, you can divide potatoes not into quarters, but into thick (0.8-1 cm) medallion plates and flavor it with your favorite seasonings.
Pork knuckle baked in the oven without cooking: recipe with photo
Pork knuckle does not have to be cooked whole and served on a common dish: portioned large pieces look no worse, and you can arrange them much more interesting. It remains only to come up with a worthy side dish for the resulting dish.
Compound:
- Pork knuckle - 2 pcs.
- Carrots - 2-3 pcs.
- Garlic - 2 pcs.
- Onion - 2 pcs.
- Salt - a pinch
- Ground red pepper - 1 tsp
- Mustard - 2 tablespoons
Cooking:
- The meat is soaked in cold water, especially if it was frozen: the shank should be soft and can be divided into portions. With a wide sharp knife, it needs to be cut into slices of 1.5-2 cm to make a kind of “medallions”, after which they are laid out on a plastic grate so that the water is glass.
- Garlic is cut into small and thin circles, onions in half rings. Carrots are washed, peeled and rubbed through a grater to make a gruel. You need to mix chopped garlic, as well as mustard into it.
- The meat is rubbed with salt and pepper, each piece closer to the bone is filled with the mixture obtained earlier from carrots, garlic and mustard. Parts of the pork knuckle are laid out in a glass form, onion half rings are distributed between them and along them. Bake the pork knuckle at a temperature of 150 degrees (with convection) or 170 degrees (without convection) for 1 hour and 20 minutes, after which it must be transferred to a wire rack and increase the oven temperature to 190 degrees (with convection). Or you can set the grill mode. Bringing the pork knuckle to readiness will occur within 15-20 minutes.
The number of garlic cloves can vary at your discretion, as well as mustard can be replaced with soy sauce or honey. For lovers of more spicy and less spicy food, red pepper is replaced by turmeric and basil.
Pork knuckle baked in the oven in foil
If you have enough time to fully marinate the meat, as well as cook it, you can resort to a more complex recipe for cooking pork knuckle in the oven. The meat according to this scheme turns out to be very tender and juicy, and if a crispy crust is needed, it is always easy to create it through the grill mode.
Compound:
- Pork knuckle - 1 pc.
- Salt - a pinch
- Nutmeg 1 ½ tsp
- Ginger root - 1 pc.
- Honey - 3 tablespoons
- Soy sauce - 1 tbsp.
- Onion - 2 pcs.
- Celery root - 1 pc.
Cooking:
- Salt is poured into a pot of boiling water, peeled, but not chopped onions and a whole celery root are laid. Vegetables need to be boiled for 10-12 minutes before lowering the washed pork knuckle there. The power of the burner is reduced to the minimum, the pan is covered with a lid, the meat is cooked for 80-90 minutes.
- When the knuckle reaches a state of semi-readiness, it is taken out and transferred to a deep bowl. In a separate container, ground or chopped ginger root, liquid honey, soy sauce and nutmeg are mixed. Grate the pork knuckle with this mixture, after which it is put in the refrigerator for 6-8 hours.
- The pickled shank is wrapped in foil and placed on a baking sheet or in a deep container, which is placed in an oven preheated to 170 degrees. Make sure that the seam on the foil is at the top: after 50 minutes. After the start of baking, the foil will need to be opened to brown the meat a little. The total baking time for a pork knuckle in foil is 70-80 minutes, but this depends on the power of your oven.
If you want to bring Czech notes into the recipe, replace the soy sauce with dark beer to marinate the shank. And also pour in 20-30 ml of beer every 30 minutes. from the start of baking. As for the side dish, potatoes boiled in their skins, sauerkraut or a simple vegetable salad are ideal for pork knuckle.
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