Pork knuckle recipes from our chefs

Pork knuckle recipes from our chefs

Knuckle baked in the oven

In order to somehow vary my family’s menu, I decided to cook pork knuckle,...

Boiled pork knuckle recipe

Now I would like to offer you a recipe for boiled pork knuckle. Meat .

Recipe for jellied pork knuckle and chicken

Now I would like to share a common and successful recipe for making jellied meat from.

Bavarian style pork knuckle

Pork knuckle in Bavarian style is a delicious dish that your family will also like.

Pork knuckle with sauerkraut

I would like to offer you a recipe for making pork knuckle with sauerkraut. Meat .

Boiled pork knuckle roll

Meat rolls are a good appetizer for any formal table, the dish is tasty and delicious.

Pork knuckle baked in the oven

Pork knuckle baked in the oven is a very satisfying and tasty meat dish. We .

Pork knuckle in honey mustard sauce

Pork knuckle is quite cheap, and you can cook so much from it.

Pork knuckle in sleeve

I offer a recipe for a delicious dish that will diversify your daily table -.

Pork knuckle goulash

Pork knuckle goulash is both tasty and satisfying. The dish is prepared quite well.

Knuckle with potatoes in the oven

The recipe for making shanks with potatoes in the oven is very common. Dish .

Aisban

Eisban is pork knuckle with stewed sauerkraut and beer. This .

Pork knuckle recipe in a slow cooker

I would like to offer you a good recipe for making pork knuckle in a slow cooker. .

Beer knuckle baked in the oven

There are a lot of recipes for making pork knuckle. In any region, not only.

How to make pork knuckle roll

There are a lot of recipes for making pork knuckle, and each one has its own hidden secret.

Knuckle baked with potatoes in the sleeve

Pork knuckle baked with potatoes in the sleeve is very tasty.

Pork knuckle roll recipe

There are many recipes for making pork knuckle. It can be baked and...

Pork knuckle roll

Pork knuckle roll is an original meat dish that can be served in.

Roasted pork knuckle

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Knuckle

Ham knuckle

Regular boiled pork knuckle ham, roll.

Pork knuckle roll

A beautiful appetizer for a festive table and for any day. With such deliciousness, no sausages are needed. Natural meat without added chemical components, and it’s cheap. It tastes approximately like boiled pork, but softer and even juicier!

Sean Schweine knuckle

Knuckle from Max Oliver. Only those who were involved in making the knuckle can imagine what the smell was like in the kitchen. It can blow your mind!

Pork knuckle roll in a slow cooker

A beautiful appetizer for a festive table and for any day. Very tasty, tastes approximately like boiled pork, but softer and even juicier!

Ham knuckle roll

Salted-boiled pork knuckle. In fact, this is the ham that we buy in the hypermarket, but only cooked with our own hands.

Knuckle in black beer without cooking

So, again, I didn’t have a vessel in which, according to the old, good custom, I should first boil the roll for 2 hours, and then bake it. Therefore, for the knuckle, my call No. 2, I haven’t found a similar recipe either on the Internet or on Povarenka, so I invite the esteemed cooks to the table!

Galantine from knuckle

I suggest “galantinizing” or gelling the knuckle, we’ll get a nice substitute for store-bought sausages. When cut, galantine looks elegant “like in the picture”; for this purpose, herbs and spices are added to the meat. The dish can pleasantly amaze guests and family not to the heart, but directly to the stomach.

Traditional Berlin knuckle “Eisbein”

Berliner eisbein. Our beloved “Povarenka” already has pork knuckle dishes. It is with no small pleasure that I would like to share with you the recipe for traditional Bavarian knuckle!

Knuckle brawn “Spicy”

I offer you a superbly simple and very tasty recipe for brawn from knuckle and pork belly! Dense, fragrant pieces of brawn will decorate a formal table and will appeal mostly to the male half, because the appetizer is quite fatty, and the ladies will not refuse to try it! It takes only 15 minutes to make, not counting cooking, how delicious!

Pork knuckle ham

Perhaps, in a serious understanding of the essence of the question, this is not ham at all, but its distant resemblance, which can be forgiven for this delicacy for the fact that it is very tasty, fragrant, appetizing and satisfying. And the cost is cheaper than the most seedy boiled sausage. The main thing: you will be completely convinced of the naturalness of this meat product.

Knuckle . Pork shank is called knuckle. This is a part of the pork ham, which is placed between the forearm and shin of the animal. Not almost all housewives revere this part of the animal carcass. After all, the knuckle consists mainly of rough muscles, thick skin, fat and connective tissue (the structure of tissues of living organisms is studied by the science of histology) . There is not enough meat in this part of the animal drumstick.

But, if the product is properly manufactured, the knuckle can become a worthy decoration not only at home, but also at a formal table.

In order for the dish to be of good taste, soft, soft and fragrant, certain individual characteristics of the shank must be observed. The ratio of ingredients in a dish, as well as their selection and preparation for the upcoming heat treatment, are of great importance.

The shank can be baked in the oven in a casserole dish (duck pan, pan, on a baking sheet). When baking the shank, it should be basted as often as possible with the rendered juice during the cooking process. If you cook the shank in the oven “in the sleeve” or wrapped in foil, then such meat will be more juicy and tender than baked in the open.

The handlebar can be front or rear. Housewives usually use the front shanks to make jellied meat. The rear shanks are most suitable for baking in the oven, because they contain more meat and are larger in size than the front ones.

Before making, the knuckle should be kept in warm water for some time. This way it will cleanse itself better. Then you need to scrape it with a knife. If the shank is not a very young animal, it is better to boil it for one and a half to two hours before baking. Then the skin of the ham will be soft.

It is better to marinate the shank before baking. Then the shank meat will be the most juicy, and the taste of the finished ham will be rich in the spices that were present in the marinade.

The time for baking the shank in the oven depends on whether the meat was boiled in advance, whether it is cooked in foil and a “sleeve” or open, whether it is young meat or the oldest animal.

Pork knuckle recipe

You can’t imagine how tasty it is, how tender and soft the meat is in this dish. And it’s simple: over low heat.

Baked pork knuckle with potatoes

We cook the shank for quite a long time, then marinate and bake it. The marinade makes the shank meat piquant and tasty, and here it is also.

• knuckle weighing 1.2-1.3 kg
• 0.9-1 kg potatoes

for the broth

• 2-3 onions
• 1-2 celery stalks
• 2-3 bay leaves
• 1-2 carrots
• salt and pepper to taste

marinade

• 2 tbsp. spoons of soy sauce
• 1 teaspoon balsamic vinegar
• 0.5 teaspoons ground ginger (or freshly grated)
• 1 tbsp. spoon of honey
• 0.5 teaspoons of spicy adjika
• 1-2 pinches of saffron (optional without it)
• 1 teaspoon ground garlic (or 2 cloves freshly grated)
• 2 tbsp. spoons of starch

Pork knuckle stewed with potatoes

We have two shanks, and for softness and taste we simmer them for a long time in broth, and then with potatoes. Everything is quite.

• pork knuckles – 2 pcs. 700-800 g each (or 1 large)
• potatoes – 1-1.3 kg
• 2 onions
• 2 carrots
• 1 stalk of celery
• salt to taste
• dark and aromatic peppercorns to taste
• 2-3 bay leaves
• chopped greens
• 2-3 tbsp. spoons of vegetable oil

Pork knuckles with potatoes in tomato sauce

This dish has its own trick: the shanks are boiled in advance, and then the meat is stewed with potatoes. And these are the pieces.

Roast pork knuckle with potatoes

That evening when we prepared this dish, for the first time everything was eaten for dinner - just to the last.

• 2 shanks (about 2 kg)
• 1-1.2 kg potatoes
• 2 carrots in broth
• 1 carrot for roast
• 2 medium onions (for broth and roast)
• 2-3 stalks of celery
• dried parsnip or parsley root
• 2 cloves
• salt, peppercorns, aromatic and dark
• bay leaf to taste

Knuckle baked with vegetables in a slow cooker

Tender juicy meat under a soft skin, incredibly tasty vegetables and sauce.

• pork knuckle weighing 1.1-1.3 kg
• 2 onions
• 2-3 celery stalks
• 2 carrots
• 0.5 glasses of tap wine or unsweetened apple juice
• 1 cup meat broth, can be cubed

marinade

• 2 tbsp. spoons of mustard
• 2 tbsp. spoons of honey
• 2 tbsp. spoons of tomato paste
• 1-1.5 teaspoons salt
• 0.25 teaspoons ground dark or aromatic pepper

Pork knuckle with potatoes in the sleeve

This is very appetizing and very tasty! Rosy, fragrant shank and equally rosy potatoes - according to an easy recipe.

• 1 pork knuckle (1-1.1 kg)
• 0.8-0.9 kg of potatoes (preferably medium-sized ones)
• 0.5-1 head of garlic

marinade

• 5 tbsp. tablespoons vegetable oil
• 1-1.5 tbsp. spoons Dijon mustard (other)
• 2 teaspoons salt
• 1 teaspoon ground paprika
• 1-2 tbsp. tablespoons chopped dill and parsley

Braised pork knuckle in tomato sauce

Let’s clarify: we stew the shank in tomato juice, but you can simply dilute the tomato paste with water. We don't cook the whole thing, but...

• 1 pork knuckle (1.3 kg) or 2 much smaller ones
• 2 medium onions
• 2-3 cloves of garlic
• 2 carrots
• 1 tbsp. spoon of ready-made seasoning for meat (or your choice)
• 350-450 ml tomato juice
• 1.5-2 teaspoons sugar
• 0.5 tsp Herbes de Provence
• chopped greens
• salt pepper
• 2-3 tbsp. spoons of vegetable oil

Pork knuckles baked in a sleeve

First we soak them, then coat them with a spicy marinade and bake them. As always - no difficulties and very much so.

• 2 shanks weighing 800-850 g

soak

• 1-1.5 liters of water
• 2-4 bay leaves
• 1.5-2 tbsp. spoons of salt
• aromatic peppercorns

marinade

• 3-4 tbsp. spoons of mayonnaise
• 1-2 teaspoons of spicy adjika
• 1.5 teaspoons ground paprika
• 0.5 teaspoon ground pepper (or to taste)
• 1.5 teaspoons salt

Braised pork knuckle

We have cooked pork knuckle more than once: baked with various marinades, boiled. But now we are putting it out - and...

How to cook juicy pork knuckle?

When preparing for various celebrations, almost everyone is interested in how to cook pork knuckle. The dish is often served in restaurants. Because it adds significance to a certain event. The drumstick has a lot of veins and ligaments, but there is a limited amount of meat. To make it tasty and juicy, it should be cooked for quite a long time. The shank can be baked in the oven. This should take at least 3 hours to complete. With all this, there is a high chance of drying out the shin. Experienced cooks prefer to boil the drumstick first, and only bake it later.

Before preparing the knuckle, it is important to take into account that on average its weight fluctuates around 1200 grams. With all this, one drumstick is designed for one serving. During the manufacturing process, it is fried, plus the greater weight of the bones. Therefore, the portion will be completely benign, but not very large. The knuckle is served with various side dishes, the most common being stewed cabbage and baked apples.

How to cook pork knuckle deliciously?

Pork knuckle takes quite a long time to prepare; the recipe includes several technological steps.

Firstly, the drumstick should be cooked correctly. Add onion, carrots, celery root, bay leaf, and dark peppercorns to the broth. After the water boils, add the cooked shank, which is first thoroughly washed and then dried. Boil the drumstick for at least 40-60 minutes.

Pork knuckle: recipe with photo

Secondly, the drumstick is prepared for baking. The knuckle is cooled, dried, and then cuts are made with a sharp knife in the form of diamonds. Be sure to cut the skin! In this case, the drumstick will bake faster. In addition, excess fat will quickly melt away.

Thirdly, bake the shank in a perfectly preheated oven. The temperature must be 220 degrees so that the skin quickly sets. After 10-15 minutes the temperature can be reduced. Every 10 minutes, take out the drumstick and pour it generously with fat so that the pork inside remains juicy. After the end of the baking time, remove the drumstick from the oven and wrap it loosely in foil. The dish needs to sit for 10 minutes. After which it can be served.

Juicy pork knuckle: recipes

A traditional side dish for shanks is stewed sauerkraut; if you don’t have it, you can simply stew reddish or white cabbage. Sauerkraut provides a unique sour flavor. In addition, it allows pork to be digested more quickly and reduces the load on the digestive organs.

Sauerkraut stewed cabbage lowers cholesterol levels (Insoluble in water, soluble in fats and organic solvents.) in the blood (internal environment of the human and animal body) . In addition, it removes toxins (Ancient Greek toxin (toxikos) - poisonous - poison of biological origin) from the body. Therefore, stewed cabbage is a healthy, correct and easy addition to pork. We looked at how to cook the drumstick itself above. Now let's look at how to stew sauerkraut.

Ingredients:

· Sauerkraut – 250 gr;
· Onions – 1 piece;
· Vegetable oil – 1.5 tablespoons;
· Cloves, cumin, a pinch;
· Bay leaf – 2 pieces;
· Tomato paste – 1 tablespoon;
· Sweet and sour apple – 1 piece;
· Juice of half an orange.

Juicy pork knuckle: cooking recipes: cooking recipe

Manufacturing method:

1. Shred the cabbage into thin strips;
2. In heated vegetable oil, fry the onion, cut into half rings, after a few minutes add the cabbage, fry for another 5 minutes;
3. Add spices and ¼ cup cabbage brine;
4. Simmer for 15 minutes;
5. After the brine has evaporated, add tomato paste, orange juice and an apple grated on a medium grater to the cabbage;
6. Simmer the side dish under a closed lid until the water evaporates;
7. Turn off the heat and let the side dish brew for 10-15 minutes.

A good addition to the side dish would be mustard and sour cream sauce with horseradish. They will highlight the taste of pork and make the dish even more spicy and unusual.

Honey pork knuckle: recipes in the sleeve

The cooked shank in the sleeve comes out very juicy. It is baked this way even faster. You can put the drumstick in the bag together with the side dish. As a side dish, it is better to take products that neutralize fat. A good solution would be apples or quince.

The meat will be very tasty if it is marinated in honey and mustard. Despite the fact that the dish takes quite a long time to prepare, the manufacturing process is quite simple and does not require culinary skill.

Ingredients:

· Pig knuckle – 1 piece;
· A mixture of salt and dark pepper;
· Mustard – 1 tablespoon;
· Honey – 1 tablespoon;
· Soy sauce – 2 tablespoons;
· Garlic – 8 cloves.

Honey pork knuckle: recipes in the sleeve

Manufacturing method:

1. We carefully wash and dry the drumstick;
2. Peel the garlic and set it to quarters;
3. We make cuts on the skin;
4. Rub the shank with a mixture of salt and dark pepper, insert cloves of garlic into the indentations;
5. Mix honey, mustard and soy sauce;
6. Rub the purchased marinade onto the skin and leave the drumstick to marinate for 12 hours;
7. Place the shank in a baking sleeve;
8. The dish is prepared for 2 hours at a temperature of 180 degrees;
9. After 2 hours, the sleeve is opened, apples or quinces, cut into quarters, are added to the bag. The dish cooks for another 30 minutes.

How not to spoil the shank recipe?

The juicy and savory pork knuckle takes quite a long time to prepare; the recipes are basically all the same. But it’s quite easy to spoil the recipe if you don’t adhere to the main rules and tips.

Pork knuckle: manufacturing secrets

To make the dish tasty, you need:

• Properly defrost the product. Use slow defrosting. In this case, the ice will be evenly converted into water, very much maintaining its original thickness. First, the drumstick is defrosted in the refrigerator, then kept at room temperature;
• Save the skin when boiling. During cooking, the skin must not be removed under any circumstances. Otherwise, the meat mixture will be very loose. But when baking, the skin can be completely removed so that the meat is covered with a golden brown crust;
• Add spices, herbs and vegetables to the broth. The shank will be saturated with pleasant smells if you add carrots, onions, celery root, bay leaves, and various seasonings to the broth. It is better to place the spices in a gauze bag so that they are not distributed throughout the broth;
• Bake the boiled shank after the drumstick has dried. You shouldn’t put wet pork in the oven, otherwise it will dry out and be tough;
• Soften the meat. If it visually seems that the meat is hard, then it should be soaked for hours in milk, and only later proceed to the manufacturing process.

Rules for choosing pork knuckle

Naturally, the taste of the finished dish is determined by the quality of the goods that were used in the manufacturing process. Firstly, you need to choose the right pork shin. Creating this is quite simple if you know the following points:

Rules for choosing pork knuckle

• Skin. The skin must be uniformly snow-white or slightly yellow in color without bruises, damage or various spots;
• Slice If the cut meat is weathered, then you should avoid buying a piece. The cut shows how much fat is in the lower leg. If the pork is very fatty, then you should not take it. During the manufacturing process, the fat is rendered and very little meat remains. The knuckle will look unappetizing;
• Freshness. Finding the freshest piece in front of you is quite simple. Press your finger on the meat, if the hole formed is quickly restored, then you have a fresh drumstick;
• Color. The meat should be a rich red-wine color, and the lard should be snow-white. If the meat is black and the lard has a yellowish color, then you should not take such a piece, because this means that the animal was old. This means the knuckle will be hard;
• Smell. A slight sweetish smell indicates the freshness of the meat. If there are foreign odors, then you should avoid purchasing;
• Purpose. If you plan to bake a piece, then pay attention to the amount of meat. There is only one rule: the larger the meat part, the better. If you will make jellied meat from the shank, then it is better to take the front part, from which there will be a rich broth.

How to serve pork knuckle?

In the traditional version, the dish is served on a wooden cutting board along with sauces and side dishes. Complete the drumstick with a knife and fork to hold the piece. A common accompaniment to pork is beer.

Pork knuckle: traditional serving of the dish

If the dish is served at a formal table, it is better to use a clay flat plate. The piece is provided small so that it is comfortable to eat.

Pork knuckle: ceremonial serving of the dish

For larger groups, it is better to serve the shank in a baking dish. This will highlight the scale of the occasion. In addition, guests will be able to independently cut off the piece they like for themselves.

Pork knuckle: serving option for large groups