How to cook pork knuckle in the oven

Where is the pork knuckle located on the carcass?
How to choose
Selection rules:
Number of calories per 100 g of product
What spices go with pork knuckle?
Spices that are suitable for shank:
Juicy shank without unnecessary hassle
The most popular marinades
The best natural marinades:
Knuckle baked in the oven in foil
What you will need for cooking:
Manufacturing stages:
Making knuckle in a sleeve
Set of goods:
All stages of cooking:
Bavarian style pork knuckle
A little history of the dish
Aspects and subtleties of manufacturing
List of goods:
Steps:
Pork knuckle in Czech style
Products and fragrant herbs:
Sequencing:
Useful characteristics of the dish

Pork knuckle baked in the oven is a delicious dish that is suitable even for a festive table. A fragrant, juicy shank with a golden brown crust is a good delicacy for the whole family. The article describes all the steps on how to cook pork knuckle in the oven. Not almost all housewives know how to cook pork knuckle in the oven so that it does not come out dry and hard. There are many different manufacturing options, but in any of them you must follow the main rules that will turn the dish into a culinary masterpiece. You need to immediately be prepared for the fact that the manufacturing process will be long, but the result is worth the time spent.

Where is the pork knuckle located on the carcass?

Pork knuckle belongs to a group of products that are in demand in almost all countries. This part of the carcass consists of a layer of fat, a small amount of meat and veins. It is placed between the knee and thigh of the carcass. It's actually part of the ham. In terms of color, the meat layer in this part is darker in color than the cut.

The rear shank has less veins and more meat, which is why it is more suitable for cooking in the oven.

How to distinguish the front from the rear handlebars: it is easy to distinguish them. The hind knuckle has a very protruding joint. Also, it will vary greatly in weight. The rear part can weigh from 700 g or more, and the front - no more than 700 g.

How to choose

Choosing a cut is quite simple, but if we are talking about knuckle, then there are rules. The taste of the dish will depend on the properties.

Selection rules:

The skin should be pinkish, light cream, almost snow-white in color. A yellowish color or the presence of stains will indicate that the product is not fresh. If blood spots appear in the area where the meat is adjacent to the skin, it can be said that the animal was not well cared for. It is better to immediately avoid buying such meat, because eating such a bad product can harm your health.
There should not be any weathered areas at the cut site. The presence of this sign will indicate that the product is expired.
The lard must be distributed sparingly, without knots or lumps. Age is also determined by fat. If the pig was young, the fat deposits will be light in color. Yellowness will indicate an older pig and the meat will not taste good.
The stickiness of the product is an alarming sign. It can only be found in a spoiled shank. When pressed with your finger, if the meat is fresh, it will quickly recover. A stale product will leave dents.
The color of the meat of a regular shank will be dark. But, if it has a bright red color or an uneven color, then this is the meat of an old animal and during production it will be hard and tasteless.
The most important indicator when choosing is the smell. Despite the fact that the sale of boar meat is prohibited in the country, careless traders from time to time try to sell this product. The female individual does not have a pronounced aroma. It is one hundred percent neutral. And in a boar, the meat acquires a sharp, nasty smell. It is impossible to get rid of it. After heat treatment, it becomes even more pungent, and the unlucky client who, out of inexperience, bought this meat is obliged to throw this purchase in the trash.

Fundamentally: the very striking color of the meat and the light pinkish tint of the bones indicate that the meat was previously soaked in a manganese solution in order to hide the fact that the product was not fresh.

Number of calories per 100 g of product

Squirrels	15g	60 kcal	18%
Fats	30.3g	273 kcal	82%
Carbohydrates	0g	0 kcal	0%

Pork shank contains almost the entire periodic table and has a positive effect on human health. Thanks to collagen, joint mobility and hair condition improves. The remaining elements help improve the functioning of the nervous, cardiovascular system, and digestive tract. The product is a good prevention against insomnia and depression.

Due to its taste and beneficial qualities, pork knuckle must be included in the diet of every person.

Knuckle with potatoes in a sleeve in the oven

Mon, August 19, 2019

An ordinary homemade dish for those who love tasty and satisfying food. Now I have a recipe for pork knuckle with potatoes baked in a sleeve in the oven. Appetizing, golden brown crust and tender meat soaked in aromatic marinade. Garnish with soft and juicy potatoes. Try it!

You can buy pork knuckle for baking in any size, but it is better if it is meat. Although, this is a matter of taste - probably someone likes it fatter. Choose all kinds of potatoes too - I like to cook the knuckle with the whole one - small, young, right in the skin. You can simply change the set of seasonings for the marinade according to your preferences.

Ingredients:

Making a dish step by step:

To make this tasty and satisfying second course, we will need the following ingredients: pork knuckle, potatoes, soy sauce, ketchup, refined vegetable oil, garlic, table mustard, ground paprika, coriander, salt and ground dark pepper.

Pork knuckle baked in the oven - 2 delicious recipes

If you want to cook something unusual and very tasty for some holiday or family celebration, then pork knuckle baked in the oven is just what you need. It is tasty, fragrant, beautiful when served, and literally will not leave anyone indifferent among your guests.

Moreover, it is very simple to prepare. Very little time will need to be spent on preparation, and later you can quietly prepare salads and appetizers for the gala table. And if you bake it in a sleeve or foil, then after cooking you won’t even have to wash the oven.

Pork knuckle (or shank) is prepared in the cuisines of various countries around the world. This dish is considered a delicacy by some! And there are a large number of methods for making it. Anyone who has visited the Czech Republic at least once has definitely tried it; it is their usual national dish.

The back part is used for baking; it contains more meat and is the most delicious. The front part can be used for jellied meat and rich soup. So, for example, to cook delicious pea soup, it is better to choose this particular part. Real Hungarian goulash is also made from shank meat.

To make the meat tasty and juicy, it is first boiled with a mixture of spices and herbs, then marinated, and then baked in the oven. From time to time they simply marinate and bake. At the same time, there are as many methods for marinade as there are methods for preparing this dish. Marinated in spices, sauces, beer, wine.

Now I would like to offer two completely different recipes for making pork knuckle. Both are quite tasty. According to the first recipe, the meat is cooked more quickly, without preparatory boiling. For the second - a little longer. Therefore, most of the time is spent on the long process of marinating the meat.

Pork knuckle baked in a sleeve in marinade with soy sauce

pork knuckle - 1 -1.2 kg (back)
spices - cumin, coriander, oregano, paprika, ginger, basil, thyme, celery
chopped dried onion and garlic
salt, pepper - to taste
soy sauce - 3 tbsp. spoons
tomato paste - 2 tbsp. spoons
garlic - 3 cloves

1. Wash the meat well, drain and dry it with a cardboard towel.

2. Make a spice mixture. Take half a teaspoon of coriander, cumin, rosemary and pound in a mortar. Add bay leaf and also chop. Add a teaspoon each of paprika, ginger, and a pinch of chopped oregano, thyme, celery and basil.

3. Pour soy sauce, add tomato paste, mix. Add salt - less than a teaspoon, ground dark pepper; if you like it spicy, you can add more. I add a large pinch.

4. Add half a teaspoon of dried onion and garlic. Or you can add fresh onion rings and chopped garlic. Then it will need to be removed.

5. Coat the finished shank with the purchased marinade and put it directly into the sleeve with the marinade. Leave to marinate for 5-6 hours at room temperature. You can open it from time to time and rub the spice mixture into the meat.

You can marinate all night (that is, in the dark) , placing it together with the marinade in the sleeve in the refrigerator.

6. When the meat is marinated, remove the onion and garlic from the sleeve, if you added them fresh. If they are fried, they will begin to burn and give off a nasty smell.

7. Preheat the oven to 180 degrees.

8. Seal the sleeve or baking bag hermetically, then create two small punctures in the upper part of it so that steam escapes and the bag does not rupture.

9. Place on a baking sheet and bake in the oven for two hours. It’s okay if during this period of time the sleeve darkens from the inside, this will not affect the quality of the meat in any way.

10. After this time, the sleeve can be cut, freeing the meat, and put back in the oven so that the meat is covered with a golden brown crust. If a crust has already appeared, then this function may not be created.

11. The readiness of the meat is checked using a sharp narrow knife. If it just goes into the meat, it means it is one hundred percent ready.

12. We serve the whole shank on the table so that everyone at the table can see how beautiful it is. Usually at this moment everyone begins to admire the dish, and it seems to me that “so much praised”, it turns out even tastier. Then put it on a separate table (don’t pay attention to dissatisfied exclamations), put it on a board and cut into portions.

13. The finished dish is usually served with pickled or ordinary stewed cabbage or mashed potatoes. Now I was preparing this dish simply for my own family and prepared it with a vegetable stew of cabbage, potatoes and other vegetables.

14. Eat with pleasure. Give the bone from the knuckle to be chewed by the one who praised it the most.

That's basically it. Manufacturing costs, you see, are minimal. Naturally, it takes a lot of time, but all this time it is either marinated or baked.

Pork knuckle marinated in beer, baked in foil in the oven

And now I will share with you a recipe for a very tasty shank, which we will boil first, marinate later, and later bake in foil.

pork knuckle - 1-1.2 kg
onion - 1 pc.
carrots - 1 pc.
garlic - 0.5 heads
mixture of spices and herbs
honey -2 tbsp
black beer - 2 glasses
soy sauce - 4 tbsp
mustard - 1 tbsp. spoon
onion peel - a handful
salt pepper
allspice - 4-5 pcs
vegetable oil for lubrication

1. Thoroughly wash one handful of onion peels under running water.

2. Boil 2 liters of water, add a dessert spoon of salt, aromatic peppercorns and onion skins. Let simmer for 3 minutes. Turn off the water and cool.

3. Add the washed shank to the cooled brine and leave it overnight (that is, in the dark) in the refrigerator.

4. The next day, put the pan with the contents along with the brine on the fire and bring to a boil. Add the onion and carrots completely. Reduce heat and cook for 1 hour over low heat.

5. Then we carefully take it out so as not to destroy the skin. Let it cool.

6. Make the marinade. Mix honey, soy sauce, mustard, salt, chopped garlic, add a mixture of spices. You can use the same spices that were used in the previous recipe. Add a little salt and pepper. Mix everything thoroughly.

7. Coat the cooled meat with the purchased marinade, place it in cling film or a bag, and leave to marinate for 6-12 hours.

8. After that, remove the film or bag, carefully peel off the garlic, otherwise it will start to burn when the meat is baked. This will make the meat smell bad and may even taste bitter.

9. Mix the remaining marinade with beer.

10. Grease a baking sheet with oil and line it with a double layer of foil. Grease the foil itself with oil again.

11. Place the meat on foil and cover it on all sides.

Pork knuckle baked in the oven

Pork knuckle baked in a sleeve in the oven is a good example of how you can deliciously prepare a pork dish at home. In its essence, pork knuckle is very similar to homemade boiled pork or ordinary oven-baked meat, except that it is better suited to the table as an appetizer. It’s better, of course, in my personal opinion, but since I don’t have it specifically as an appetizer, I most often serve this dish at a formal and everyday table.

To prepare homemade knuckle, we will need the following ingredients: pork leg, salt, pepper, garlic, mayonnaise, coriander, bay leaf, rosemary and thyme. If everything is simple with spices, herbs and seasonings, then aspects may arise with the purchase of a leg. By aspects I mean choosing the right pork leg at the time of purchase. Personally, I buy pork leg for shanks in the meat pavilion of the market closest to my house, from the same sellers from whom I buy lard, pork and veal. The final result of your cooking will depend on the choice of meat in almost everything, so approach this activity with full responsibility.

After the pork leg has been cleaned, washed and boiled, it’s time to move on to baking it in the oven. You can create this in different ways, but a good option would be to bake the pork in a sleeve. Thanks to this, the shank will turn out to be the most juicy and tender in taste, because it will cook in its own juice. While the shank is in the oven, which is almost half an hour, you will have just enough time to start preparing a side dish for it.

After the pork shank in the sleeve is ready, it must be removed from the oven and allowed to cool one hundred percent. After it has cooled completely, transfer the shank to the refrigerator and wait until it is one hundred percent cool. The highlight of this meat appetizer is that it tastes best when cool, so until it is one hundred percent cool, you will have to be patient.

Ingredients:

1 pork leg
Salt
Pepper
1 head of garlic
Coriander
Mayonnaise
Bay leaf (ground)
Rosemary
Thyme

Making a dish step by step with photos:

Soak the pork leg overnight (that is, at night) in a saucepan with cool water. It is important that the water covers the pork one hundred percent.
The next day, we carefully scrape off the skin with a knife so that there are no hairs, dirt, etc. left anywhere on the pork leg.
Pour water into a saucepan, place the pork leg in it and bring to a boil. Let the water boil for a couple of minutes, then drain the water, and wash and scrub the leg again. Let it cook again on the fire. Add salt and bay leaf to the water and cook over low heat for about 3 hours.
Place the boiled pork on a plate and let it cool slightly. We pass the garlic through a press, add spices and herbs to it, then rub the knuckle with the prepared mixture on all sides.
Lubricate the pork well with mayonnaise, wrap it in a baking sleeve and place it on a baking sheet.
Place the meat in the oven for 30 minutes. Cooking temperature 180 degrees.
After half an hour, we take the finished pork knuckle out of the oven, let it cool, then put it in the refrigerator to cool. Once the knuckle is one hundred percent cool, it can be served.

Pork knuckle in a sleeve is quite simple to prepare, and you can verify this by carefully looking at the recipe, or simply by preparing this appetizer yourself. In any case, real lovers of meat dishes will be able to appreciate the taste of pork knuckle and reward you with well-deserved compliments. As a result, I would like to give a few tips so that your pork knuckle in the sleeve comes out juicy and tasty the first time:

The key to success in cooking pork knuckle begins at the step of purchasing a pork leg at the market or in a store. The leg should be fleshy and contain much less fat;

The pork leg must be scraped well with a knife, removing hairs and dirt from it;

The taste of the finished shank depends almost entirely on the selected spices, herbs and seasonings. Therefore, approach the choice of these ingredients based on your culinary preferences;

The shank is served cool, so chill it well in the refrigerator before serving.