How to cook pork knuckle tasty and juicy

Homemade knuckle

In the oven, the pork knuckle turns out especially tender, tasty, with a golden brown crust. It is especially appropriate to prepare this dish in winter, when the body requires hot and fatty foods. And although the recipe is not complicated at first glance, you should not rush in this matter and strictly follow the recommendations.

For preparation you will need to take the following products:

• Pork knuckle – 1 piece.
• Black peppercorns – 6 pieces.
• Bay leaf – 2 pieces.
• Cloves - 3 pieces.
• Large onion – 1 piece.
• Carrots – 1 piece.
• Salt to taste.
• Mustard – 1 teaspoon.
• Honey – 1 teaspoon.
• Seasoning for pork to taste.
• Vegetable oil – 1 tablespoon.

Cooking process:

1. Before cooking, be sure to thoroughly prepare the meat. It is washed well, the skin is oiled over a fire.
2. It is advisable to pre-boil the shank, then it will be juicy and soft. To do this, you need to take a 3-4 liter container, put the meat in it, fill it with water so that it completely covers it.
3. Add whole carrots, onions, bay leaves and black pepper and bring to the boil. It should take at least 2 hours for everything to cook well.
4. As soon as the meat is ready, it should be removed from the broth, brushed with honey, mustard, salt and pork seasoning and left to marinate thoroughly for 20 minutes.
5. At this point, you can turn on the oven so that it warms up well.
6. The baking tray is thoroughly greased with vegetable oil. It can be replaced with lard if desired.
7. Sliced ​​onions are laid out and the shank is added on top.
8. The dish must be baked at a temperature of at least 180 degrees. During the process, fat will be released; it should be poured over the meat so that it acquires a golden, appetizing crust.

How to cook pork knuckle

The part of the pork carcass adjacent to the knee is called the shank (shank, drumstick, bullock). The front shank is very sinewy, so it is often used to make aspic or jellied meat. The hind shank is meatier - it is used to prepare hearty, tasty dishes. Smoked drumsticks make aromatic and very appetizing soups. Before you cook pork knuckle at home, you should familiarize yourself with several nuances of creating a delicious meat dish:

1. The meat is cooked, as a rule, for 1-1.5 hours. After the shank has cooled, you can bake it or make a roll.
2. When using a frozen meat product, the bulldozer is first defrosted and left for 15-20 minutes at room temperature.
3. Before you bake the pork knuckle, it is advisable to boil it. This will make the meat more tender and juicy. It is worth adding your favorite spices and seasonings to the broth.
4. Stewed cabbage, rice or buckwheat, potatoes and pasta go well with pork legs.
5. Before baking a meat product, it is better to keep it in the sauce (during the cooking process, pour the marinade over the dish several times).
6. Determine the readiness of the shank using a toothpick or fork. You need to pierce the meat: if a clear liquid flows from it and it is pierced well, then it can be eaten.

Pork knuckle without baking

Not everyone likes baked foods, or tries to eat less fried foods. In this case, you can prepare the dish without an oven. To do this, it is enough to boil the product in the manner described above.

After the meat is removed from the broth, the following manipulations are performed:

• Incisions are made to carefully remove the bone.
• The result is a layer that is covered with chopped garlic or pork seasoning.
• The meat is wrapped in the form of a roll.
• To fix the shape in the form of a roller, cling film is used.
• The result obtained is sent to the refrigerator for several hours.

After some time, the meat will be saturated with garlic and seasoning, acquiring a pleasant taste and aroma. After this, it can be cut and served. It will be an excellent decoration for any holiday, or an exquisite addition to a family dinner.

Baked pork knuckle in beer

To prepare meat according to this recipe, housewives will need:

1. one pork knuckle, the correct choice of which was indicated above;
2. two liters of dark beer;
3. one onion;
4. one head of garlic;
5. favorite spices for meat and salt to taste;
6. a couple of tablespoons of vegetable oil.

Features and secrets of preparation:

Initially, you will need to thoroughly wash the knuckle under running water and dry it thoroughly using a paper towel. Next, you should make several small cuts in the meat, thanks to which it can be well soaked during the cooking process. Next, you need to rub the shank with a pre-prepared mixture of salt and your favorite spices. In this form, the meat will need to be left for one hour. During this time, you can start preparing other ingredients. You will need to peel the onion, but there is absolutely no need to cut it. The garlic should also be peeled and chopped as finely as possible.

Once the meat has been properly seasoned, it will need to be placed in a fairly large saucepan with a whole onion and a few cloves of garlic. All this then needs to be filled with beer. The shank should be boiled in this marinade for an hour and a half. There is no need to pour out the beer, as it will also be necessary for further watering the shank during cooking.

At the next stage, you need to move the shank to a baking sheet, which should be thoroughly and generously rubbed with the remaining garlic from cooking. The meat must be poured generously with the remaining beer and placed in a preheated oven. The dish should be watered with beer throughout the cooking process to make the meat softer. The cooking process takes from an hour to an hour and a half, depending on the size of the shank.

Knuckle in sleeve

If you don’t want to tinker with meat for a long time, but want to eat delicious pork knuckle, then you can use the sleeve cooking method. It is truly considered a universal method of turning any meat into a delicious dish. And it will take very little effort and time.

The following products should be on hand:

• Pork knuckle – 1 piece.
• Garlic – 1 large head.
• Mustard – 1 tablespoon.
• Salt to taste.
• Seasoning for pork to taste.

Cooking process:

1. An important rule when working with shanks is to wash them thoroughly.
2. This action can be replaced by soaking the meat in cold water for 20 minutes. After which you need to let the water drain well and dry the surface a little.
3. Before putting it in the oven, the meat needs to be marinated; to do this, it is rubbed with spices and salt. It is advisable to give it a couple of hours and let it brew well. Mustard perfectly softens the meat, and after cooking not a single vein can be felt.
4. Once the shank has been marinated, it can be placed in a cooking sleeve and baked in the oven.

The temperature should be from 150 to 180 degrees, it will take an average of 1.5-2 hours until the shank is completely ready. But a lot also depends on the size of the piece.

Recipe in the oven

• Time: 4 hours 45 minutes.
• Number of servings: 5 persons.
• Difficulty: medium.

Pork knuckle in the oven will be juicier when baked in a sleeve. The dish is prepared practically without the participation of the hostess; you only need to prepare the shank and send it to the oven. Suitable spices include suneli hops and cloves. You can get by with salt.

Ingredients:

• pork shin – 1.5 kg;
• potatoes – 500 g;
• soy sauce – 2 tbsp. l.;
• paprika - st. l;
• vegetable oil – 2 tbsp. l.;
• garlic – 2-3 cloves.

Cooking method:

1. Rinse the knuckle thoroughly, scrape the skin with a knife, rinse and dry.
2. Mix soy sauce with chopped garlic and paprika.
3. Rub the resulting mixture onto the drumstick, cover with a lid, and place in the refrigerator for 3 hours.
4. Peel the potatoes, cut into large cubes, sprinkle with paprika, salt, and add oil.
5. Place the meat and potatoes in a baking sleeve and make 2-3 punctures in it.
6. Cooking the pork knuckle lasts about 1 hour. The oven must be preheated to 200 degrees.

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"Drunk" knuckle

If you want to pamper your guests with something special, you can cook pork in wine. This is usually a win-win option for any holiday table, as it has a bright, memorable taste and does not require much effort in preparation.

You will need the following ingredients:

• Pork knuckle – 1 piece.
• Full-fat sour cream – 500 g.
• Garlic – 1 small head.
• Carrots – 2 medium-sized pieces.
• Onion – 1 large piece.
• Red semi-sweet wine – 0.5 l.
• Bay leaf – 2 pieces.
• Black pepper is not ground.
• Salt and spices to taste.

Cooking process:

1. All vegetables are peeled and washed under running water.
2. Wine is poured into the container and the following are added: onions, carrots, garlic and spices.
3. The meat is laid out and if the wine does not completely cover it, you can add a little boiled water.
4. This marinade remains overnight in a cold place for 7-8 hours, or overnight.
5. In the morning, the shank is taken out and placed in a baking dish.
6. It should be pre-lubricated with fat or oil.
7. The meat is generously covered with sour cream, which is mixed with crushed garlic.
8. The dish should be baked in the oven for at least an hour, at a temperature of at least 250 degrees.
9. Fried or boiled potatoes are great as a side dish.

Recipes can be modified or experimented with side dishes. The main thing is to strictly follow the technology so that at the end the meat is not dry or tough. The age of the pig should also be taken into account; shanks after young pigs can be baked for a shorter amount of time and the meat from them will be several times juicier. But after the old animal, the piece needs to be marinated carefully and for a long time, baked longer, constantly pouring the rendered fat over it. In this case, the finished result will be tasty and no less juicy.

Spicy with apples

• Time: 3.5 hours.
• Number of servings: 5 persons.
• Difficulty: medium.

When baked, apples acquire the consistency of puree, so they serve as an unusual sauce for the finished shank. The marinade for meat can be omitted, but with it the dish acquires a sharp, fresh citrus aroma and taste.

Ingredients:

• basil – 3 pinches;
• nutmeg and oregano - to your taste;
• zest and juice of half a lemon;
• mint - optional;
• garlic – 1 head;
• pork shin – 1.5 kg;
• sweet and sour apple – 2 pcs.

Cooking method:

1. Scrape the drumstick with a knife, rinse, then rub with a mixture of salt, spices, lemon juice and grated zest. Leave the meat to marinate for at least half an hour.
2. Place the drumstick on foil and cover the meat with garlic cloves.
3. Wash the apples, core them, and cut into slices.
4. Cover the pork shank with fruit.
5. Wrap the foil and place the shank on a baking sheet.
6. Bake at 200 degrees for 2.5-3 hours.
7. 2-2.5 hours after the start of cooking, open the foil slightly to allow the meat to brown.
8. When serving, chop the meat, add applesauce and baked garlic to it.

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Pork knuckle ham

• Cooking time: about 5 hours (without marinating).
• Number of servings: 3-4 persons.
• Calorie content: 292 kcal per 100 g.
• Purpose: cold appetizer.
• Cuisine: Russian.
• Difficulty: medium.

Ham, like a pork shank snack dish, is always swept off the table in a matter of minutes. Even gourmets will appreciate such an unusual but very tasty treat. Appetizing, satisfying pork is much better than store-bought sausage or ham. The dish takes a long time to make, but the effort is worth it. If you strictly follow the recipe points, you will definitely get a real culinary masterpiece.

Ingredients:

• pork knuckle – 1 pc.,
• garlic – 7 cloves;
• paprika, ground coriander, ground black pepper - on the tip of a teaspoon;
• salt – 3 tbsp. spoons.

Cooking method:

1. The shank is washed with water, tarred with fire, and cleaned of any remaining bristles.
2. The meat is well rubbed with salt and wrapped in a clean, thin cloth. Leave it in this form in the refrigerator for 5 days.
3. Then the pork meat is taken out and the tissue is removed. The shank is placed in cold water for three hours.
4. Afterwards, the knuckle is wiped with a paper towel and the bones are removed.
5. The meat product is stuffed with small slices of garlic and flavored with spices (pictured).
6. Then the pork is wrapped in cling film (3 layers), placed in water and cooked for 2 hours over low heat.
7. All that remains is to place the cooled ham shank in the refrigerator overnight, and in the morning you can treat yourself to it.