Marinate the shank for baking. Pork knuckle in mustard-honey marinade

If you decide to bake a pork knuckle in the oven, then be sure to prepare the marinade in advance so that after cooking it becomes juicy, fragrant and appetizing in appearance. To marinate a pork knuckle, you need only 4 products that any cook will find in his refrigerator or in the kitchen. If you wish, you can add garlic, but remember that it burns out during prolonged baking and there is not a trace of its aroma. Therefore, if you really love the garlic smell in baked meat, then it is best to coat hot pork knuckle with pressed garlic cloves after baking and leave for 10 minutes to cool - when cooling, the meat will absorb all the piquant smell.

So, let's prepare the necessary ingredients and start creating a marinade for pork knuckle in the oven. By the way, it can be stored for at least 2 days in the cold.

Put salt, honey and mustard in a small bowl. You can use both mustard, crushed and diluted with vinegar, and mustard in grains.

Pour everything with soy sauce. It is believed that such a sauce tastes very salty, but when it interacts with honey, the salinity is leveled, so adding salt is a must for such a marinade!

As it should, grind everything or beat with a submersible blender.

Marinade for pork knuckle in the oven is ready. You can start cooking meat. Be sure to rub the marinade over the shank at least 30 minutes before roasting so that it acquires a rich aroma.

Bon appetit!

Pork knuckle is a hotly loved product and is often used in the national cuisines of various nations. They love her very much in Germany and especially in Bavaria. There knuckle baked in the oven called icebahn and is served in almost all cafes and restaurants, up to the smallest eatery. In the Czech Republic, it has a strange, semi-mystical name boar knee and is prepared according to approximately the same recipe. And the Russians, it must be admitted, did not let us down here either. We cook from the shank, and twist the rolls, and fry it, and boil it, and eat it with pleasure.

Today I want to offer you a recipe for making shank baked in foil. The knuckle baked in the oven, stuffed with garlic and flavored with spices, will turn out surprisingly tasty and juicy, and its ruddy barrel will add to your pleasure while eating.

What is pork knuckle

Probably it makes sense to touch on the essence of the issue in more detail, but what is a knuckle? If you thoroughly know what it is, feel free to skip this paragraph. For everyone else, I'll tell you briefly. The knuckle is the middle part, one of the ends of which adjoins close to the knee joint. The most interesting are the tissues of which it consists. These are connective tissue, fascia, tendons, one of the layers of the skin and rough muscle tissue. That's just along the line of the knee joint, or the elbow, if it is the front leg, the meat cutter and separates the shank from the main carcass.

It is always better to choose a shank from the back leg, as it is meatier, even if it costs more. It is believed that the shank from the front leg of a pig is better for first courses, but I do not agree with this. No matter how much I experimented, the soup always turns out tastier and more rich from the back.

Utility

In general, it is the knuckle that is the perfect culinary compromise. The meatiest, back part of the ham, although containing the most meat, is quite expensive. But the knuckle, which tastes no worse, is sold, as a rule, at a very reasonable price. At the same time, a mass can be prepared from it.

For example, in my family, in all seriousness, they believe that a well-cooked knuckle is much tastier than any sausage. The point is also that the knuckle has a serious set of useful substances. The composition of shank meat includes a lot of B-group vinamines, glycine, choline, as well as a large amount of useful minerals. These are phosphorus, zinc, sodium, calcium, iron, potassium, magnesium, copper, cobalt, manganese and so on.

calories

However, do not forget that the knuckle is a high-calorie product. Its nutritional value is as follows: proteins - 19, fats - 25 and, accordingly, the calorie content of the finished product is defined as 333 kilocalories per 100 g of product. But not everything is so scary. The knuckle belongs to products of medium weight and this is due to the fact that it is easily absorbed by our body. Therefore, in principle, it is difficult to seriously get fat from it. Although, of course, if you are on a diet, it is better to refrain from doing so. Yes, and in ordinary life you should not part. The knuckle baked in the oven is rather a festive product, you should not abuse it with it.

Cooking

For our dish, we will also take the shank from the back leg, it has more meat, as I said. Wash well and. Not a single grain of dirt should remain, be careful. If at least something remains, then, of course, no one will die while eating, but there will be an unpleasant creaking on the teeth. Often it is on the knuckle that veterinarians put their stamp when checking the carcass. There is nothing wrong with that, these inks are absolutely safe. However, in order not to spoil the appearance of our dish, they must be cut with a knife.

Peel the head of garlic. If the cloves are large, then cut them into 2 - 3 parts. With a narrow, sharp knife, make deep cuts in the shank and put the prepared garlic into them. Garlic should be laid as deep as possible so that the meat does not push it out. If the shank is small enough and not very meaty, you can even sew up the place where the garlic was placed with a thread. By the amount of garlic, there is only one recommendation - do not skimp. The knuckle baked in the oven and garlic are so inseparable from each other that it is almost impossible to overdo it in this case.

Marinade

Marinade for shank is very easy to prepare. Take the marinade from the jar of pickled tomatoes. It is better to take it, as a rule, it tastes better. In the marinade, add 1 teaspoon of salt, 5 cloves of minced garlic, dry basil, rosemary and cilantro. Some housewives use cloves for marinade. There is nothing wrong with that, it’s just that in our family they don’t like its taste, but I recommend that you try it for an experiment. 3-4 sticks will be enough.

A very important point, be sure to add beer to the marinade. Firstly, it will make the meat more tender, and secondly, it will remove any extraneous odors and tastes.

Just do not take cheap, popular beer, and even more so one that contains some additives. Such low-quality beer will negatively affect the taste of our dish. The best beer is brewed according to Czech recipes. This has less alcohol, but more flavor and aroma.

In principle, if you don’t have beer at hand, it doesn’t matter either. Put a few slices of bread in a saucepan, a knuckle on it, and pour the marinade on top. in that case it will be very good. We fill the shank with marinade, cover it with a plate, on which we put a load on top and put it in the refrigerator for the night, and preferably for a day, in which case our shank will marinate perfectly.

Before baking, we take out the shank from the marinade, let it drain a little, then spread it on all sides with olive oil and put two fairly long pieces of foil folded in a cross in the middle. If at the moment you are missing, it does not matter. It is quite possible to replace it with sunflower without taste and smell. Pork knuckle in foil will turn out juicier than baked in a sleeve or just in a baking sheet. I tried different options, but it is the foil that provides the best taste and the most appetizing appearance of the knuckle baked in the oven.

We wrap the shank as tightly as possible, put it on a baking sheet, into which we pour 2 - 3 glasses of water and send the baking sheet to a preheated 200 degrees for 40 minutes, then reduce the heat to 170 - 180 degrees and leave the shank in the oven for another 40 minutes. After that, very carefully, so as not to burn ourselves, unfold the foil or cut it with scissors so that our knuckle turns brown and becomes beautiful. We will bake the unfolded shank at the same temperature for about 20 more minutes, then the skin will be well browned and will also be very tasty, and not just meat.

Just for the appetizing, crispy crust, this dish is especially loved by all ages. So let's not deprive ourselves of pleasure and pay tribute to this stage of preparation.

Ready meal

We will serve the shank hot with vegetables. As a seasoning, it would be good to put freshly prepared mustard on the table. In our family, table horseradish is also put on the table, it definitely won’t be superfluous. In addition, it would be nice to add sauerkraut to the plate along with potatoes, as they do in Germany and Poland. You can sprinkle with finely chopped herbs. If you currently do not have fresh greens, you can use and. But even when cold, it will also be very tasty, so you may well cook a dish of knuckle baked in the oven more than necessary, as they say for the future.

It should also be noted that the knuckle baked in the oven is a great snack for beer. That is why you will always find it in any pub or restaurant in Germany, the Czech Republic, England, Ireland. By the way, a knuckle baked in the oven according to this recipe is very common. I spoke several times with the chefs of German cafes and they confirmed this fact. The cooking method differs slightly in several nuances. It is usually served with light and usually unfiltered beer.

If you don’t like beer, like me, by the way, then you can serve a good one with a knuckle baked in the oven. Red is best and always dry, excess sweetness will be inappropriate. In principle, this dish is quite fatty, which means that stronger alcoholic drinks are also perfect for those who wish, Scotch whiskey is best.

In fact, the dish is not easy, it usually takes more than 3 hours to prepare, but it's worth it, take my word for it. Bon appetit!

Ingredients

Pork knuckle - 1 piece;
Tomato marinade - 1.5 liters (from a three-liter jar with pickled tomatoes);
Garlic - 1 head and 5 cloves;
Dry basil - 1 teaspoon;
Dry rosemary - 1 teaspoon;
Dry cilantro - 1 teaspoon;
Salt - 1 teaspoon;
Beer - 200 grams;
Olive oil - 1 tablespoon.

Pork knuckle baked in the oven is a real delicacy. Delicious, juicy, with a crazy crispy crust. With a little effort, you can cook a real delicacy worthy of decorating a festive treat.

Rulka is a traditional dish of Czech cuisine. However, they love to cook it in many neighboring countries, and they know a lot about it. Hence the variety of baking recipes.

Prepare dishes from the shank on the bone, taking it whole. But the perfect baked knuckle is obtained from the back, without the bone. It has more meat, it is tastier.
You can bake meat without cooking, then the cooking time will increase. There are recipes from pre-boiled shank. Each method is good in its own way, choose and cook.
In order not to dirty the oven, many devices have been invented to help the housewives. Baked in a sleeve, foil.

Valuable advice: To get a beautiful crispy crust when baking, cool the knuckle open so that the top layer is slightly weathered and dried. But then inside the meat will become juicy and soft. The best way is to leave it on the refrigerator shelf overnight.

How to marinate pork knuckle for baking in the oven

The meat will be much tastier if you boil the shank by adding various herbs and spices to the broth. Sometimes a piece is marinated. There are many marinade recipes, no less than ways to cook a dish in the oven.

They use mustard, various sauces, wine, but soaking meat in beer is the most popular.

Pork knuckle baked in beer with honey

The dish is prepared from a pre-boiled shank. Baked with a stunningly appetizing crispy crust.

Take:

Knuckle - 3 pcs.
Carrot.
Onions - a couple of pieces.
Celery - a couple of stalks.
Honey - 5 tbsp. spoons.
Light beer - liter.
Carnation buds - 4 pcs.
Lavrushka - 2 pcs.
Peppercorns - 15 pcs.
Hot pepper, ground - to taste.
Salt - to taste.

How to cook a knuckle in beer:

Defrost the shank if kept in the freezer. Wash.
Pour water into the pan, add the whole onion with carrots, celery stalks. Throw in peppercorns, cloves, parsley.
When the broth boils, put the pork. Cook at a slow boil for an hour and a half, no less.
Toward the end of the time, make a marinade for the shank. Pour beer into a separate bowl, dilute honey in it. Pour in red chili, salt. Stir.
Pour marinade over meat. Leave for a few hours (preferably overnight).
Line a baking sheet with parchment paper and lay out the rolls. Bake in the oven for about an hour.

Shank baked in the oven in mustard

Required:

Shank - 600 gr.
Head of garlic.
Ready mustard - how much will it take.
Sunflower oil - 2 large spoons.
Tkemali sauce, salt, ground pepper, bay leaf.

Step by step preparation:

Cut the shank in several places with a knife. Stuff the holes with garlic cloves.
Rub the remaining garlic with a press, add the bay leaf and pepper broken into small pieces. Salt, pour in the oil, stir the mixture well. Rub pork with garlic marinade.
Separately combine mustard with tkemali. Stir and coat the meat.
Leave to marinate for a couple of hours.
Place in baking dish. Send to cook in the oven. At first, set the temperature to 100 o C. then, after half an hour, increase it to 200-220 o C.
Continue baking for another 1.5 hours.

How to cook a shank in foil - video

A wonderful recipe for preparing a delicious dish with preliminary boiling of a piece. I recommend taking the time to watch the video. Especially for those who have not done anything in life, it is more difficult than a sandwich.

How to bake pork knuckle in Bavarian style

The Bavarian baked knuckle is so tender that you can eat it without a knife, although it is cooked without boiling. Awesome crispy crust can drive you crazy, and all because the dish is prepared on beer.

Required:

Large shank - 1-1.3 kg.
Bulb.
Garlic.
Dark beer - bottle.
Salt, pepper, cumin.

Cooking:

Keep the meat in the fridge the night before cooking to dry it out a bit. Then a crispy crust is guaranteed.
Mix garlic clove gruel with cumin, salt and pepper. Grate a piece of pork.
Brush generously with beer.
Oil the mold. Cut the onion into large rings. Spread on the bottom of the form.
Lay out the steering wheel. Bake at 180°C for exactly one hour.
Take it out, pour beer into the mold. Continue cooking the meat, basting the piece with beer every 30-40 minutes.
How much to bake? In total, it will take you about 4 hours to prepare. Shortly before the end, the temperature in the oven cabinet should be increased to 230-250 ° C. After that, sweat for 10-15 minutes to get a beautiful crust.

Knuckle baked in the oven with potatoes

The easiest pork knuckle recipe ever. A minimum of effort, and on the table a great dish. You can cook on the bone and without it.

Required:

Knuckle - 1-1.2 kg.
Potato - 1 kg.
Garlic cloves - 3 pcs.
Sunflower oil, salt, bay leaf, ground pepper.

Cooking:

Turn on the oven to warm up to 250 o C.
Peel potatoes, put in a bowl. Boil until half cooked.
Crush the garlic, finely chop the parsley, add pepper, salt, splash oil. Mix everything.
Make deep cuts all over the meat piece. Stuff them with the garlic mixture. If you are making a boneless roast, then put a little marinade inside the piece.
Leave the shank to marinate for 30 minutes.
Place a piece on the oven rack. Place a baking sheet under it so that the dripping fat does not stain the oven.
Cook 10 minutes. Then reduce power to 160°C.
Continue cooking for another hour.
Spread the boiled potatoes on a baking sheet, where a sufficient amount of fat has already accumulated. Salt, sprinkle with pepper.
Cook 30-40 minutes.

Recipe for pork knuckle in the oven with cabbage

Typical Czech cooking with sauerkraut. The Germans bake the knuckle in the same way, where the cabbage side dish and beer marinade are also incredibly popular.

Prepare:

The back of the leg - 1-1.5 kg.
Sauerkraut.
Carrots - a couple of pieces.
Onion - 3 pcs.
Garlic - 5 cloves.
Beer, any - a glass.
Pepper, bay leaf, cumin, parsley.

For the marinade:

Mustard - teaspoon.
Honey is the same.
Garlic cloves - 2-3 pcs.

How to cook pork knuckle in the oven:

Boil a piece by adding whole onions and carrots, lavrushka, chopped sprigs and parsley roots, and garlic slices to the water. Don't forget to salt the broth.
After boiling, cook on low heat for 2.5-3 hours under a closed lid.
Take out, cool a little. Make a marinade of beer, crushed garlic, mustard.
Brush the sides generously with the marinade.
Spread the cabbage with a pillow on the bottom of the form. Sprinkle with cumin.
Put the meat on the cabbage (you can put onions and carrots from the broth nearby).
Pour the beer onto the tray under the mold.
Cook 40-50 minutes. You will notice that the top of the piece dries up, pour beer over it.

Pork knuckle baked in the oven in the sleeve

Sleeve baking has several advantages. The meat comes out amazingly juicy and the oven is pristine.

Take:

Knuckle - 1-1.2 kg.
Soy sauce - 3 large spoons.
Garlic - 3-4 cloves.
Tomato paste - 2 large spoons.
Salt, garlic powder, onion, pepper mixture, coriander, basil, bay leaf, paprika. You can add ginger, rosemary, cumin.

How to cook:

Mix spices in a bowl. Pound in a mortar to powder.
Pour in soy sauce, add tomato, salt. Mix the contents well.
Spread generously on the piece. Hide in your sleeve. Leave to marinate for 5-6 hours. Shake the sleeve periodically, turn over, distributing the spices over the meat.
Send to the oven for baking, making a few punctures in the top of the bag to release steam. Temperature - 180-200 o C.
After 2 hours, remove the meat, cut the sleeve. Return and hold until golden brown.

Video with a recipe for deliciously baked pork hind legs from Yulia Vysotskaya. May you always be delicious!

Pork knuckle dishes are prepared in many countries, but they are most popular in Germany and the Czech Republic. It is customary to call the knuckle the lower part of the pork ham, adjacent to the knee joint. The most commonly used fatter and meaty rear knuckle. Traditionally, to preserve juiciness and give the meat special tenderness, it is boiled with vegetables and herbs, and then baked in the oven.

In the Middle Ages, the leg of a freshly shot wild boar was baked on a fire, later culinary specialists began to add spices, marinade to the recipe, experiment with the degree of roasting and side dishes. As a result, a lot of recipes turned out, the basis of which is a baked pork leg.

For many, this dish is in some ways a cult - especially for men. Eminent chefs on television discuss how to marinate and bake the knuckle. Well, we will cook it at home, and even show several different ways, for every taste.

How to cook pork knuckle in the oven?

Shank with mustard and honey

Hot sauces go great with fatty pork. To cook shank in foil in the oven, it is better to use real mustard. It should be sharp, burning.

Ingredients

1 shank per 1.5-2 kg;
2 spoons of mustard;
6 cloves of garlic;
1 spoon of suneli hops.

Instead of suneli hops, you can take seasoning for meat, barbecue or any universal mixture.

Cooking

The skin of the shank needs to be cleaned well. You can simply scrape with a knife or use a metal washcloth. Then we wash the leg well, wipe it.
Now on the shank you need to make circular cuts in the skin. This is necessary so that when cooking it does not tighten the meat. Three cuts are enough.
Peel the garlic cloves, cut in half and stuff a piece. You can simply stick the pieces into the meat through previously made incisions.
If the honey is thick, then melt it. Add mustard and all other spices to it. We stir.
Rub meat with prepared sauce.
We take the foil, wrap our workpiece. You need to leave it like that for 2 hours, but it is better to remove it all night.
We shift the bundle onto a baking sheet and send it to cook in the oven for 100-120 minutes at 180 degrees.

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;
carrot;
salt.

Pour water into a large saucepan. Bring to a boil and dissolve the salt in it, then remove from heat.
Prepare vegetables by removing their skins and skins.
When the brine has cooled, put pork, onions, carrots into it. Cover with a lid and leave for 2 hours. Then the liquid in which there was meat is drained, replacing it with clean water. After that, it is boiled over low heat in clean salted water for about 4 hours.
Before baking meat, preheat the oven to 200 degrees. Lubricate a baking sheet with fat and spread the meat on it. Bake for about 45 minutes. When the marked time has passed, the oven is turned off, and the meat is left for another 25 minutes.
Pork knuckle baked in the oven along with potatoes or stewed cabbage is served.

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 with rasmarin, cinnamon and spinach

Ingredients:

4 pork knuckles
60 g butter
2 sprigs of rosemary
about 500 ml (2 ladles) vegetable broth
2 cinnamon sticks
olive oil
1 glass of dry white wine
500 g fresh spinach
50 g raisins
40 g roasted pine nuts
salt pepper

Cooking method:

Clean the skin off the handles.
Melt 50 g butter in a frying pan, add olive oil, rosemary and cinnamon sticks. Put pork knuckles, salt, pepper and fry on all sides. Drain the fat from frying, pour in the wine, wait until it evaporates, add the broth and put in the oven, heated to 180 ° C, for 90 minutes, periodically wetting the shank with broth so that the meat does not dry out - it should turn out soft and tender. You can cover it with foil (loosely so that there is air access).
Rinse fresh spinach, put in a saucepan, pour 2 cm of water and add a piece of butter. Salt, pepper. Cook in a saucepan with a closed lid. As soon as spinach settles, add raisins (previously soaked in water) and fried pine nuts. Mix everything. The garnish for the shank is ready.

Pork knuckle with cabbage baked in beer marinade

Ingredients:

1 pork knuckle
1.5 l light beer
500 ml water
300 g sauerkraut
100 ml honey
200 ml tomato juice
1 bulb
1 carrot
salt, black peppercorns,
bay leaf - to taste

Cooking method:

Wash and dry the meat. Put in a saucepan. Pour in beer and water. Add peppercorns, bay leaf, carrots and onions (vegetables should be washed, but not peeled: this way the broth will be more saturated). Salt the contents of the saucepan liberally. Boil pork for 1.5-2 hours at a low boil. Get it. Make longitudinal and transverse cuts on the meat. Coat with honey. Bake in the oven at 200-220 ° C until golden brown for 6-10 minutes. Place cabbage in a saucepan. Pour in tomato juice. Add bay leaf and simmer for 20-30 minutes. Serve along with the shank on a plate.

The knuckle is harsh

Ingredients:

Pork knuckle - 1 pc (1.5 kg)
Tomato paste - 4 tablespoons (you can use ketchup)
Bay leaf - 5 pcs
Salt, pepper to taste

Cooking:

We will need a large pot of 5 liters. Wash the meat and put it in a pot of water for about an hour. After an hour, pour out the water, pour in a new one, add bay leaf, salt, pepper and put the pan on medium heat. As soon as the water boils, reduce the fire to a minimum and cook for 2.5 hours. Be sure to remove the foam. Remove the cooked meat, coat with tomato paste and put in the oven at a temperature of 200 degrees for 20 minutes. The roll should brown a little.

Pork knuckle cooked in a slow cooker

Servings: 4

Preparation time: 9 hours 5 minutes

Cooking time: 60 min

Ingredients:

Shank - 900 g
Onion - 2 pcs.
Garlic - 2 cloves
Basil - 1 tsp
Water - 200 ml
Vegetable oil - 50 ml
Salt pepper

Cooking method:

Make small cuts in the shank and put garlic in them. Finely chop the onion, mix it with spices. Grate the knuckle with this mixture and refrigerate for 9 hours.
Pour vegetable oil into the multicooker bowl, put the shank and pour water.
Set the MULTICHEF mode to 130 °C for 1 hour.

How to bake a pork knuckle in a sleeve

The knuckle baked in the sleeve has a special juiciness and softness, because the tight binding creates steam that soaks the whole meat. The dish is saturated with the aroma and taste of spices, looks tender in the photo and in life. How to cook such a second, the recipe will tell. Its peculiarity is the lack of pre-cooking and long cooking.

Ingredients:

pork knuckle - 1 kg;
garlic - 4 cloves;
mustard - 2 tablespoons;
seasoning for pork - a package.

Cooking method:

Clean the skin, pour cold water for 20 minutes, rinse, dry. Crush the garlic, mix with mustard, salt and seasoning, marinate the meat. Keep for an hour and a half. Place the meat inside the sleeve, tie, bake at 190 degrees for 2 hours. Half an hour before readiness, pierce the sleeve to get a crispy crust. Serve with horseradish, mustard, cold or hot.

Delicious marinades

A special secret of cooking the dish are the numerous options for how to marinate the knuckle for baking in the oven. Here are just a few delicious marinades that pair well with pork:

mustard, honey;
mustard, mayonnaise, garlic;
beer, onion, allspice, black pepper, bay leaf;
soy sauce, tomatoes;
cilantro, tomato sauce;
kefir, cumin, rosemary;
onion, garlic, bell pepper.

Recipe No. 1

Ingredients:

2 pork knuckles 800-900 g each
100 g pork fat
2 cups dry red wine
1 cup meat broth
1 head of onion
4 garlic cloves
1 egg
parsley and dill
pepper

Marinate pork knuckles overnight in wine with chopped herbs. Salt and pepper. Stuff with garlic. Fry chopped onion in lard in a pan, and then add meat to it. When they acquire an appetizing shade, transfer the contents of the pan to a deep stew dish. Pour in the hot broth and marinade mixture and simmer over low heat until tender, about 1.5 hours. Grease the finished meat with an egg and put in a hot oven for a few minutes to form a golden crust.

Recipe No. 2

Ingredients:

1 pork knuckle
100 g pork fat
1.5 cups dry red wine
1 cup meat broth
1 head of onion
4 garlic cloves
2 bay leaves
2 carrots
1 egg
pepper

Marinate the pork knuckle overnight in wine with the addition of crushed garlic. Salt and pepper. Fry the chopped onion in hot lard in a pan, and then add the pork to it. When it acquires an appetizing shade, transfer the contents of the pan with bay leaves and circles of carrots to a deep stew dish. Pour in the hot broth and marinade mixture and simmer over low heat until tender, about 1.5 hours. Grease the finished meat with an egg and put in a hot oven for a few minutes to form a golden crust.

You can start the meat with a lard needle or a thin narrow knife - pierce the flesh, turn to expand and drag through whole or chopped garlic cloves;
A good marinade is a mixture of soy sauce with mustard, turmeric and peppers; bake meat without affecting the skin or by making diamond-shaped cuts on it - the latter reduce the baking time;
It is better to marinate the meat for 2 hours, and if possible - the whole night or day;
The readiness of the dish is determined by a fork, a stick or a toothpick - they need to pierce the thickest place and look at the juice, with a light piercing and transparent contents, the oven turns off;
To prevent the meat from burning, it is laid out on top of onion halves or thick potato wedges.
When buying a knuckle, carefully inspect it: the skin should be light, without spots, and the meat should be dense and light, with a small amount of white fat layers. Put a little pressure on the pork leg, if it springs, then it will be possible to cook a delicious dish out of it.

Serve the shank with tomato, red onion, radish, lettuce, leek, horseradish and mustard.

Bon appetit!

Video recipe pork knuckle baked in the Bovarian oven

Pork knuckle baked in a fragrant marinade is just an amazing dish for meat lovers. In addition to the excellent taste of pork, you will definitely appreciate the softness and tenderness of the cooked meat. And what a crust! By the way, the recipe is so simple that even an inexperienced cook can handle it without problems.

I can already hear how some are dissatisfied with indignation: And what is in this knuckle - a huge bone, some meat, fat and skin ... I do not agree! Choose a meaty, fresh shank that smells like meat. I, for example, always carefully examine, feel and sniff the meat in the store. Let them look askance, but I know what my family will eat!

Do not be alarmed that the cooking time is about 3 hours. You do not have to stand at the stove - almost everything will happen without your participation. Boil first, then bake. Well, do your homework.

Ingredients:

(1 kg ) (1 tablespoon ) (1 tablespoon ) (1 piece ) (1 piece ) (2 pieces ) (10 cloves) (10 pieces ) (1 tablespoon )

Cooking step by step with photos:

To prepare a juicy and fragrant pork knuckle, take the chilled knuckle itself, carrots, onions, bay leaves, black peppercorns, natural honey, table mustard, garlic and salt. And we also need water - you can easily determine its amount yourself.

First of all, you need to carefully process the shank: Rinse it, scrape the skin with a knife, rinse again in cold water. If there is bristles, singe it. We put the knuckle in a suitable pan and fill it with cold water so that the water covers the piece by at least 3 fingers. We put it on the fire and wait for it to boil.

Meanwhile, peel the carrots and onions. We will wash the lavrushka (you never know, maybe they swept the yards with laurel brooms - anything can happen). We also take salt and pepper.

When the water in the pan boils, drain it and pour a new one. Bring everything back to a boil, if there is foam, remove it. So cook the shank at a medium boil for about 20 minutes. Then you can lay carrots and a whole onion, salt, bay leaf and pepper.

Let it cool down a bit so as not to burn your hands. At this time, turn on the oven to warm up (190 degrees). We make deep punctures in the shank with a knife and stuff it with peeled garlic cloves. After that, rub with honey and mustard.