How to cook pork knuckle in the oven

How to cook pork knuckle in the oven

1. Where is the pork knuckle located on the carcass?
2. How to choose
3. Selection rules:
4. Number of calories per 100 g of product
5. What spices go with pork knuckle?
6. Spices that are suitable for shank:
7. Juicy shank without unnecessary hassle
8. The most popular marinades
9. The best natural marinades:
10. Knuckle baked in the oven in foil
11. What you will need for cooking:
12. Manufacturing stages:
13. Making knuckle in a sleeve
14. Set of goods:
15. All stages of cooking:
16. Bavarian style pork knuckle
17. A little history of the dish
18. Aspects and subtleties of manufacturing
19. List of goods:
20. Steps:
21. Pork knuckle in Czech style
22. Products and fragrant herbs:
23. Sequencing:
24. 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:

1. 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.
2. There should not be any weathered areas at the cut site. The presence of this sign will indicate that the product is expired.
3. 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.
4. 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.
5. 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.
6. 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's quite 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

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.

We’ll immediately create a fragrant marinade in which the shank will spend the night (that is, the dark time of day) in the refrigerator. To do this, in a large bowl, mix 3 tablespoons of soy sauce and ketchup, 1 tablespoon each of mustard and paprika. Squeeze out 2 large cloves of fresh garlic, add 1 teaspoon of coriander (I grind the seeds in a mortar, but you can use ground ones) and a quarter teaspoon of ground dark pepper.

Mix well and add salt if necessary. Remember that soy sauce, ketchup and mustard already contain salt, so the principle “it is better to under-salt than over-salt” is very important. Personally, I add another quarter teaspoon of salt - in our family we don’t eat very salty food, but you do it as you are used to (so that it’s tasty and not bland for you).

Wash and dry the pork knuckle. I was lucky enough to purchase an amazing shank - weighing exactly 1 kilogram, meat, with the least amount of fat. We carefully coat it on all sides with a fragrant marinade. Cover the bowl with cling film (alternatively, you can put it in a regular plastic bag and seal it tightly) and put it in the refrigerator for at least 8-10 (standard 15-18) hours. I marinate the pork knuckle in the evening, and towards lunch the next day I bake it.

Once the pork knuckle has absorbed the flavors and smells of the marinade, it’s time to prepare the side dish. Take 1 kilogram of fresh potatoes. I really like to bake shanks with young potatoes: they need to be thoroughly washed without peeling the narrow and delicate skin. The most convenient way to do this is with a new dishwashing sponge (its hard side). With old potatoes, this dish also turns out very, very tasty. Then simply cut the peeled tubers into large pieces (preferably similar in size so that they are cooked immediately).

Add a couple of tablespoons of vegetable oil to the potatoes (I used sunflower oil without flavor), 2 crushed cloves of garlic and a quarter teaspoon of salt. Do not forget that the potatoes will be baked in the shank and marinade, which are already well salted. Mix everything - the preparation is virtually complete.

Take a baking sleeve. I buy it not in separate packages, but in the form of a roll, in other words, by the meter. With scissors I cut off as much as I need to make any particular dish. We tie the sleeve very tightly on one side, leaving a tail. Place pork knuckle and potatoes in the sleeve.

Release the air and tie the sleeve at the other end. Quite often, there are special clamps (clips) included with the baking sleeve, but not always, so I advise you to have a string or other strong, but not smooth, thread in the table. The smooth one slides off the sleeve - from experience.

We transfer the sleeve with the knuckle and potatoes into a baking dish or directly onto a baking sheet. Cook the shank with potatoes in the sleeve in an oven preheated to 180 degrees for 1.5-2 hours. You don’t have to preheat the oven ahead of time, then increase the cooking time by 20-30 minutes. I have a gas oven, bottom heat, no convection. One aspect: during the baking process, the sleeve will inflate a lot - this is normal. Don't worry, it shouldn't break. If you are still afraid, I advise you to first create 2-3 punctures on the top of the sleeve with an ordinary needle.

After 2 hours, the shank and potatoes will be ready. Using kitchen scissors, cut the sleeve at the top and fold it inward. Do this very carefully so as not to get burned by the steam - it will quickly come out when cutting the film.

We leave our delicious shank in the oven for another 15-30 minutes so that it browns. Naturally, if there is one, you can turn on the top heat in the oven, but in this case you will have to watch carefully so that nothing burns.

We serve the knuckle baked in the sleeve immediately after preparation - hot, piping hot. Carefully transfer to a plate, place soft and juicy potatoes on the sides, and decorate with herbs. Appetizing, golden brown crust and tender meat soaked in aromatic marinade. Cook for your health and bon appetit, friends!

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. You will need to spend very little time on preparation, and later you can relax and 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.

I recommend preparing this delicious delicacy according to one of the recipes at least once, and you will love it for a long, long time!

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 completely 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.

12. Preheat the oven to 180 degrees. Bake in foil for 1.5 hours.

13. Then open the foil and reduce the temperature to 170 degrees. Pour marinade with beer. And put it back in the oven to bake.

14. Now the main warlock begins. After any 10-15 minutes, take out the baking sheet and pour the mixture of marinade and beer over the meat. If the mixture is completed earlier, then continue to water only with beer. Bake the shank for an hour.

15. Take it out and cut it into pieces.

16. Serve with stewed cabbage or mashed potatoes.

As you have already seen, this recipe requires a significant time investment. But the taste of pork knuckle prepared using this method exceeds all expectations. Her meat comes out tender, juicy, with a special taste and simply divine smell.

If you have time, be sure to prepare the shank according to this recipe. If you have much less free time, then prepare the shank according to the first recipe. But be sure to prepare! And if you have never prepared it before, then you have almost lost everything! Those who try this baked meat at least once will forever become its admirers. It's like love at first sight! There are no phlegmantic ones!

Pork knuckle baked in the oven in a sleeve

Ingredients

Pork knuckle – 1 pc. (weight 1.5-2 kg)

• 295 kcal
• 2 hours
• 2 hours

Photo of the finished dish

Step-by-step recipe with photos

Pork knuckle baked in the oven in a sleeve will certainly appeal to men, because they adore baked meat with a golden brown crust, completely soaked in a juicy marinade, and simply falling off the bones. And if you serve a glass of foamy beer with the baked shank, then they will simply carry you in their arms that evening!

The marinade for pork knuckle is prepared in 5-10 minutes from available ingredients, but remember that the longer the knuckle spends in it, the tastier it will be. For roasting, choose the back parts of the pork - they contain more meat. Front drumsticks are suitable for jellied meat - they do not have enough meat, but there are a lot of gelling components. By the way, you can garnish a pork knuckle baked in a sleeve with stewed cabbage, for example with paprika or tomato paste - the result is an impeccable duet!

We rinse the purchased pork knuckle in water, scrape off the skin on it and rinse again. I got the shank through an acquaintance, but without skin. It is best not to cut off the skin during production. Place the shank in a baking tray or deep bowl, pour in the marinade and coat it properly on all sides. Place in the cold for approximately 30-40 minutes. During this period of time, coat the shank with marinade a couple more times. After that, we place it in a baking sleeve and send it to an oven preheated to 200C for 1.5 hours.

After the designated time, cut the baking sleeve and let the knuckle bake for another 25-30 minutes until it is covered with a golden crust. Thanks to the use of the sleeve, the shank itself will be steamed in the middle and will not be raw - it just needs to brown!

We remove the finished baked part of pork from the sleeve and baking sheet, place it on a large dish and let it cool slightly so that we can cut such a juicy delicacy.

Let's serve the pork knuckle baked in the oven in a sleeve to the table along with the freshest herbs, side dishes, and vegetables.