Knuckle with potatoes in the sleeve in the oven. How to cook pork knuckle baked in the sleeve in the oven Pork knuckle baked in the oven with potatoes in the sleeve

In many cuisines of the Eurasian continent, pork knuckle is a popular food item. Residents of Russia, Germany, the Czech Republic and Holland, who traditionally prefer meat food, have in their centuries-old culinary archives authentic recipes for cooking the knee part of the pork ham.

Most often, the knuckle is used together with the skin (skin), which contains a whole army of valuable vitamins and minerals. Below are some ways to cook this nutritious, satisfying and high-calorie product.

A simple recipe with a photo

Recipe for cooking pork knuckle baked in the oven:

1-2 shank;
A handful of black and allspice peas;
Greenery;
50 ml vegetable oil;
Salt and ground spices;
Sauerkraut;
A few small carrots or celery tubers of your choice.

Spices and salt are mixed with oil.
Small incisions are made in the skin of the meat limb along the entire perimeter, into which peppercorns are inserted.
The knuckle is smeared entirely with an oil mixture and marinated for 12 hours in the refrigerator.
After the pork leg has marinated, it can be cooked in two ways:
Fry on all sides in a cauldron or brazier over a good fire so that it becomes golden brown. After adding sauerkraut, reduce heat and simmer for 80 minutes under the lid;
In the pickled leg, at the place of the cut, make deepening pockets and put carrots or celery roots in them. Place the prepared semi-finished product in a baking sheet with sides (fat will melt). Bake for about 2 hours. The heat temperature is 190 degrees. It should be every 20-30 minutes to water the sizzling meat with liquid from the baking sheet.

In the video below, you will learn about another way to cook pork knuckle with sauerkraut.

Pork knuckle baked in foil in the oven

1 way

1 shank of medium size;
Large head of garlic;
2 spoons of sunflower oil;
Salt.

The shank is washed under running water and dried with napkins. Peeled garlic is passed through a press or crushed in a mortar. The finished gruel is mixed with oil and salt.
The meat is coated with a fragrant mixture and soaked for about 3 hours. When the pork is soaked, it is wrapped in foil, placed in a refractory form and put into the oven.
First, the maximum temperature is set (in many ovens, this figure is 250 degrees). At this temperature, the shank is cooked for 45 minutes. After that, the heat decreases to 170 degrees and the meat is fried until cooked for about 1.5 hours.
With this cooking method, pork is aromatic and juicy, but the skin will not be crispy and inviting. Therefore, in order to achieve a beautiful fried crust, while maintaining the juiciness of the meat, you can cook the knuckle a little differently.

2 way

Not very fatty pork leg;
head of garlic;
Salt;
50 g each of honey and mustard.

The shank prepared as in the previous recipe is wrapped in foil and baked for 1.5 hours at the maximum mark. After a measured time, the leg must be freed from the foil and smeared with sauce, which is prepared from mixing mustard and honey.
The mustard-honey meat is again sent to the oven and baked until a golden crust forms on it. This usually takes 30-35 minutes.

3 way

Apples are green;
Walnut kernels;
A handful of raisins;
Several spoons of honey.

In this version, spices are not used and the pulp has a natural, unshaded clean and juicy meat taste. At the same time, stuffed apples as a side dish enrich the taste palette of pork.
The marinated shank is wrapped in foil and baked in the same way as in previous recipes. When it comes time to remove the foil, apples stuffed in the following way are placed in a baking sheet.
The middle is cleaned out of the apples, and nuts, raisins are laid in the resulting recess and a spoonful of honey is poured. The fruits are turned upside down and wrapped in foil.
The meat is baked with apples for about half an hour.

Other interesting recipes for pork knuckle baked in the oven

Bavarian

Pork knuckle in beer, baked in the oven, will certainly please your guests or household because of the unique taste that it acquires during the cooking process.

2 meaty shank with a small greasy layer;
2 white onions;
A bottle of Potter beer;
Salt;
garlic cloves;
Basil and parsley leaves;
A spoonful of butter;
Rosemary;
Lavrushka and cumin.

Spices and herbs are poured into the cast-iron (if possible) brazier at the bottom. A knuckle stuffed with garlic and smeared with salt is laid out on top.
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The ingredients are poured with dark beer, the brazier is put on a strong fire until it boils. The heat should be reduced after the contents of the pot have boiled.
The dish is covered with a lid and languishes in beer for 2 hours. The foam formed during the cooking process should be removed. Turn the meat halfway through cooking.
After boiling, the meat is transferred to a pan with sufficiently high sides, greased with oil and sent to the oven with a small amount of beer broth remaining from cooking for 30 minutes to acquire a ruddy appearance.
Pork prepared according to the Bavarian recipe is usually served with stewed cabbage as a side dish.

In light beer with aromatic herbs

1 large shank;
2 bottles of beer (light);
Several carnation umbrellas;
2 onions;
2 cubes of meat broth;
5 garlic cloves;
glass of water;
A few tablespoons of a dry mixture of Provence or Italian herbs;
A spoonful of starch;
A spoonful of mustard;
Salt;
A little olive oil.

The pork leg is first fried on all sides in a cauldron. Bouillon cubes are diluted in hot water and poured into the brazier over the meat along with beer. Herbs, salt, chopped onion, half garlic are also sent there.
The meat is stewed over medium heat for 1.5 hours. After the quenching is completed, half a glass of broth is poured from the brazier. Based on it, the sauce will be prepared later.
Garlic cloves are crushed in a blender, combined with oil, salt. The knuckle is coated with this paste and sent to a non-hot oven for 3 hours. The oven temperature is 130-140 degrees.
The juice that comes out of the meat should be periodically poured over it during the baking process, and a few tablespoons should be added to the broth intended for the sauce. While the leg is baking, prepare the sauce.
In the cooled broth with pork fat, starch is diluted, the mixture is brought to a boil in a saucepan. This sauce is poured over the cooked meat.

With sauerkraut up my sleeve

This recipe has an advantage over others: the oven remains perfectly clean after cooking outgoing fat pork. The sleeve in which the leg is prepared saves the hostess's time and protects her hands.

Medium shank;
Assorted hot peppers;
Salt;
3 tablespoons of vegetable oil;
Cabbage;
A handful of onion peel;
3 spoons of mayonnaise;
Several white bulbs.

Place the pork knuckle in a saucepan and pour over the strained liquid mixed with half the pepper mixture. Remove the container in a cool place for 12 hours.
The next day, the shank should be boiled for about an hour in this marinade, and then put the pork in a colander. So the meat gets rid of the remnants of unnecessary liquid.
Sauerkraut must be squeezed and mixed with pepper powder and oil.
Onion rings are first laid in the sleeve. A lytka is placed on them, smeared with mayonnaise sauce. Cabbage is placed around.
Baking takes place at an average temperature (170 degrees) for about 90 minutes. 20 minutes before the end, you can add the temperature and you need to cut through the sleeve. This will allow the crust to brown better.
Of course, you can bake meat without sauerkraut.
We offer to bake a pork knuckle in a sleeve in the oven according to this recipe:

Meat without cooking with potatoes

2 small shank;
2 spoons of lemon juice;
100 ml soy sauce;
Salt;
Garlic;
1 kg of potato tubers of the same size;
3 pears of a dense and unsweetened variety;
2 spoons of olive oil.

The shank must first be marinated in soy sauce. This will take 5-6 hours.
After this period, the pork leg is coated with salt, sprinkled with lemon juice and placed in the oven to bake for 1.5 hours at a low temperature (150 degrees). Next, the pan is pulled out of the oven.
Potatoes and pears are peeled, smeared with salt and butter and wrapped around the half-cooked leg. Potatoes go to cooking in whole tubers, and pears in quarters.
The heat of the stove increases to 200 degrees and the meat comes at this temperature for another 40 minutes. Pork knuckle baked in the oven with potatoes is ready!

Method of cooking meat in Czech

Meaty pork knuckle;
Pepper freshly ground;
1/2 tablespoon of grated nutmeg;
ginger root;
Lavrushka;
Coriander;
A little pork fat;
Garlic;
2 green apples;
A liter of Czech beer;
Parsley;
A kilogram of coarse salt.

The recipe for pork knuckle baked in the Czech oven is quite simple. First, prepare the marinade. To do this, the garlic is cut into plates with which the knuckle is stuffed.
Next, the shank is flavored with a mixture of salt, pepper, grated nutmeg, ginger and placed in a saucepan. There are also pieces of apples without skin.
Beer is poured into the pan, the meat is sent to rest for 12-15 hours. After the future “boar knee” has been saturated with marinade, it should be dried with napkins and lightly greased.
Salt is poured evenly at the bottom of a deep mold. A knee is placed on top of the salt, the form is covered with foil and sent to the oven.
So the knuckle is cooked for about 1.5 hours. The oven temperature is 180 degrees. After baking, the foil is removed and the meat begins to brown.
Pork knuckle cooked on a salt pillow is very tender and juicy. Horseradish or mustard is served as a sauce for pork.

Culinary totals

When preparing the shank, the following points should be observed:

The pork skin must be singed and carefully cleaned;
Before heat treatment, it is best to marinate the pork leg, this will shorten the cooking time;
To reproduce the above recipes, it is better to choose the hind limbs, they are more fleshy. And from the front strips, wonderful aspics and jelly are obtained, since they contain more veiny fibers containing gelling substances.

Surprisingly, this part of the pork carcass belongs to grade II meat products. However, despite such a trifle, millions of people enjoy the variety of delicious pork knuckle dishes.

Ingredients: - 1 pork knuckle weighing from 1.2 to 1.6 kg; - 800 g of potatoes; - 1 carrot; - 1 onion; - 1 lemon; - 30 g of parsley; - 3 bay leaves; - 1/3 tsp cumin, oregano, thyme and marjoram; - 4-5 peas of allspice;

Salt; - vegetable oil.

To facilitate the process of cleaning the shank, singe the bristles over a gas burner, the flame of a candle, dry alcohol or a lighter, and then pour boiling water over the pork leg and leave it for 15 minutes

Rinse and thoroughly clean the shank from dirt, cut off too hard bristles. Transfer the shank to a large saucepan and fill with water so that it completely covers the cut. Put the dishes on a strong fire, bring the liquid to a boil, remove the foam with a slotted spoon and lower the temperature. Peel the onion and carrots and toss them into the broth along with the peppercorns and bay leaves. Salt it in a ratio of 1 tbsp. without a hill of salt per 2 liters of water and cook the knuckle at a minimum temperature for 2 hours, covered with a lid, avoiding strong bubbling.

Check the readiness of the pork leg - the skin should be very soft, and the meat should be easily separated from the bone. Remove the pan from the stove and drain the broth, you can save it for cooking other dishes. Let the knuckle dry a little and place it in a deep dish with a lid. Squeeze the juice from the lemon and pour over the pork, sprinkle it with a mixture of spices, cover and leave to marinate for half an hour. At this time, take care of the potatoes. Wash the tubers well and put in boiling salted water without removing the peel. Boil them for 20-25 minutes, then remove the liquid and cool the potatoes. Peel it, cut into large slices, put in a bowl and mix with 1 tbsp. vegetable oil.

Pork knuckle can be cooked in a variety of ways. It can be pre-boiled and then baked in the oven. But you can, bypassing the option of heat treatment in water, marinate and then bake.

What could be tastier than baked pork knuckle? Only a knuckle cooked at the same time as a side dish. I propose to bake the knuckle in the sleeve with potatoes in the oven.

We will prepare the necessary products.

Rinse the shank thoroughly, scrape the skin with a knife, rinse and dry with a towel. If there is bristles, then it must be singeed.

Let's prepare the marinade for the shank. Pour soy sauce into a bowl, add paprika and chopped garlic, mix.

Rub the shank well with the mixture.

Cover with a container and refrigerate for at least 3 hours (I refrigerate overnight).

Before we get the knuckle out of the refrigerator, peel the potatoes. Let's cut it (small tubers can be put whole). Add paprika, salt and oil to the potatoes, mix well.

Put the shank into the baking sleeve. Arrange the potatoes around it. We tie the ends of the sleeve and make 2-3 thin punctures. We bake the pork knuckle with potatoes in the sleeve in the oven, preheated to 200 degrees, for about 1 hour.

Ruddy, juicy, appetizing knuckle with potatoes are ready. In addition to this dish, you can serve sauerkraut or fresh vegetables.

Like any red meat on the bone, pork knuckle loves long cooking at low temperatures, only in such cases this red meat easily breaks into fibers and is filled with taste. A special sleeve will help to promote uniform baking and the preservation of all meat juices. Below we will talk about cooking options for pork knuckle baked in a sleeve.

Pork knuckle baked in a sleeve with potatoes

An ideal side dish for a boar knee is stewed cabbage or baked potatoes. In the recipe below, we decided to focus on the latter option.

Ingredients:

pork knuckle;
a head of garlic;
vegetable oil - 45 ml;
potato tubers (large) - 4 pcs.

Cooking

After rinsing and drying the pork knuckle, rub it with salt and vegetable oil. Make deep, but small holes in the pulp of the pork shank and put a crushed garlic clove in each of them. Garlic in pork pulp can be accompanied by fragrant root vegetables or your favorite dried herbs. Divide the potatoes into sticks, pour over the remaining oil, season and put on the bottom of the sleeve. Place the pork knuckle on top and leave everything to bake for two hours at 200 degrees.

Pork knuckle baked in beer in the sleeve - recipe

Rulka is a classic of Czech cuisine, and what Czech cuisine is without delicious beer? It is in beer that we will bake meat according to the following recipe.

Ingredients:

pork knuckle;
dark beer - 980 ml;
- 45 ml;
garlic - 3 cloves;
carnation - 6 buds;
mustard - 15 g;
- 10 y.

Cooking

Powder the clove buds and combine them with the prepared meat spice mix. Add mustard and honey, crushed garlic cloves into a paste, and then fill everything with beer. Using a long but thin knife, make deep holes in the shank and place the meat in the beer sauce. Leave the piece to marinate for a couple of hours, remembering to turn it over halfway through. Seal everything in a sleeve and make a few small holes in it to let the steam out. A pork knuckle baked in the oven in a sleeve will be ready in no less than 2.5 hours, while the first hour the meat should be baked at 200 degrees, and the last hour and a half - at 180. Having taken out and removed the sleeve from the knuckle, do not rush to disassemble it, let the meat stand and absorb all the bubbling juices back from about 10 minutes.

Germany is considered the birthplace of this dish. There, this ruddy and very satisfying dish is served with a glass of foaming cold beer. Of course, this combination does not have a very beneficial effect on the figure, so men prefer the knuckle more. However, there are exceptions.

For example, they say that the famous Marlene Dietrich never refused a ruddy pork shank cooked in the oven and considered this dish her favorite. The knuckle can be baked without vegetables. But supplemented with potatoes, it can become a full meal. After all, you no longer need to think about what to think for a side dish.

For cooking you need to take:

1 pork shank
1 small carrot
1 onion
2 bay leaves,
3-4 peas of allspice,
2 tablespoons of mustard,
1 tablespoon honey
1 tablespoon spices (coriander, thyme, rosemary)
salt.

Cooking

1. Soak the pork shank in cold water for a couple of hours. Then remove the drumstick and drain the water.

2. Peel the onions and carrots. Cut carrots into thick circles, onions into quarters.

3. Fill the drumstick with water again and put it on the stove. When the water boils, remove the foam and cook for three hours - until fully cooked. An hour before removing from heat, salt, add onions and carrots. In five minutes - bay leaf and sweet peas. The broth remaining after cooking the drumstick should not be poured out. It turns out very fragrant and rich and is perfect for making borscht, pickle, kharcho.

4. Prepare the marinade. To do this, mix mustard, honey and seasonings. A mixture of seasonings can be replaced, if desired, with aromatic herbs, for example, Provence.

5. Remove the drumstick from the broth. Cool slightly and coat with carefully prepared marinade. Grease a baking sheet with vegetable oil. Put your shin on it. Peel the potatoes, cut them into wedges and lay them around.