Stew stew from whose national dish. For cooking pork shank will need.

December 22, 2015 3844

In many cuisines of the Eurasian continent, pork knuckle is a popular food product.

Residents of Russia, Germany, the Czech Republic and the Netherlands, who traditionally prefer meat food, have in their centuries-old culinary archives authentic recipes for the knee portion of pork ham.

Most often, the knuckle is used together with the skin (skin), which contains a whole army of valuable vitamins and minerals.

The following are some of the ways to cook this nutritious, nourishing and high-calorie product.

Simple recipe with photos

Recipe for cooking pork shank, baked in the oven:

1-2 knuckles;
A handful of black pepper and sweet pepper;
Greenery;
50 ml of vegetable oil;
Salt and ground spices;
Sauerkraut;
A few small carrots or celery tubers of choice.

Spices and salt mixed with butter.

In the skin of the meat limb, small cuts are made around the perimeter into which the peas are put.

The hog is smeared with the whole oil mixture and removed to marinate for 12 hours in the fridge.

After the pork leg is marinated, it can be prepared in two ways:

Fry from all sides in a cauldron or chafing dish on a good fire, so that it will find ruddy. After adding sauerkraut, reduce the heat and simmer for 80 minutes under the lid;
In the pickled leg in the place of the cut make pockets-grooves and put them in carrots or celery roots. Place prepared semi-finished product in a pan with sides (fat will be melted). Bake for about 2 hours. The temperature of the heat - 190 degrees. It is necessary to water every 20-30 minutes squirting meat with liquid from the pan.

In the video below you will learn about another way of cooking. pork knuckle with sauerkraut.

Pork knuckle baked in foil in the oven

1 way

Formulation:

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

The rudder is washed under running water and dried with napkins. Peeled garlic is passed through a press or crushed in a mortar. Prepared gruel mixed with butter and salt.

The meat is smeared with a fragrant mixture and soaked for about 3 hours. When the pork is soaked, it is wrapped in foil, laid in a refractory form and cleaned in the oven.

First, set the maximum temperature (in many ovens, this figure - 250 degrees). At this temperature, the knuckle is cooked 45 minutes. After the heat is reduced to 170 degrees and the meat is fried until cooked for about 1.5 hours.

With this method of cooking pork turns out fragrant and juicy, but the skin will not be crisp and inviting. Therefore, to achieve a beautiful crispy crust, while preserving the juiciness of the meat, you can cook the knuckle a little differently.

2 way

Formulation:

Not very fat pork limb;
Head of garlic;
Salt;
50 g 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 should be freed from the foil and smeared with a sauce that is prepared from mixing mustard and honey.

The mustard-honey meat is again sent to the stove and baked until a ruddy crust forms on it. It usually takes 30-35 minutes.

So, look at the recipe above in the video:

3 way

Formulation:

Paw;
Salt.

For garnish:

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

In this embodiment, no spices are used and the flesh has a natural, unshadowed pure and juicy meat flavor. In this case, stuffed apples as a garnish enrich the flavor palette of pork.

Pickled knuckle wrapped in foil and baked in the same way as in previous recipes. When it comes time to remove the foil, apples are placed in a baking sheet, stuffed in the following way.

An apple is cleaned from the apples, and nuts are laid in the recess, raisins and a spoon of honey are poured. Fruits are turned upside down and wrapped in foil.

Meat is baked with apples for about half an hour.

Other interesting recipes pork shank, baked in the oven

In bavarian

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

Formulation:

2 fleshy knuckles with a small greasy layer;
2 white bulbs;
A bottle of beer "Potter";
Salt;
Garlic cloves;
Leaves of basil and parsley;
Spoon of butter;
Rosemary;
Laurel and cumin.

Spices and herbs are poured into the cast-iron (if possible) brazier at the bottom. Top laid out nashpigovat garlic and smeared with salt knuckle.

Ingredients are poured by dark beer, the roaster is set on high heat until boiling. The heat should be reduced after the contents of the pan boil.

The dish is covered with a lid and languishes in beer for 2 hours. Foam formed during the cooking process should be removed. In the middle of cooking the meat must be turned.

After boiling, the meat is transferred to a frying pan with sufficiently high sides, oiled and sent to the oven with a small amount of beer broth left over from cooking for 30 minutes to gain a ruddy look.

For pork, cooked according to the Bavarian recipe, stewed cabbage is usually served as a side dish.

In light beer with aromatic herbs

Formulation:

1 large knuckle;
2 bottles of beer (light);
Several clove umbrellas;
2 onions;
2 cubes of meat broth;
5 garlic cloves;
glass of water;
A few spoons of a dry mix of Provencal or Italian herbs;
Spoon of starch;
Spoon of mustard;
Salt;
A bit of olive oil.

Pork leg to start fried on all sides in a cauldron. Bouillon cubes are divorced in hot water and poured into the brazier over the meat along with the beer. Herbs, salt, chopped onion and half of garlic are also sent there.

Meat is stewed on medium heat for 1.5 hours. After quenching, half a glass of broth is poured from a brazier On its basis, the sauce will be prepared later.

Garlic cloves are ground in a blender, combined with oil, salt. With this paste the knuckle is smeared and sent to a non-hot oven for 3 hours. Oven temperature - 130-140 degrees.

Juice, released from the meat, periodically need to be watered in the process of roasting, and several spoons need to be added to the broth intended for the sauce. While the leg is baking, the sauce is prepared.

In the cooled broth with pig fat starch is diluted, the mixture is brought to a boil in a saucepan. This sauce is poured ready meat.

With sauerkraut in the sleeve

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

Formulation:

Knuckle medium size;
Assorted hot peppers;
Salt;
3 tablespoons of lean oil;
Cabbage;
A handful of onion peel;
3 spoons of mayonnaise;
A few white bulbs.

Boil the water with salt and onion peel. Cool it down.

Put the pork knuckle in a saucepan and pour strained liquid mixed with half the pepper mixture over it. Capacity clean in a cool place for 12 hours.

The next day, the shank needs to be boiled for about an hour in this marinade, and after that, fold the pork into a colander. So the meat gets rid of residual waste liquid.

Sauerkraut must be pressed and mixed with pepper powder and butter.

Onion rings are first laid in the sleeve. On them is placed lytka smeared with mayonnaise sauce. Cabbage is placed around.

Baking occurs 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 redden better.

Of course, you can bake meat without sauerkraut.

We offer to bake the pork knuckle in the sleeve in the oven according to this recipe:

Meat without cooking with potatoes

Formulation:

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

Shin must first marinate in soy sauce. It will take 5-6 hours.

After this period, the pork leg is coated with salt, sprinkled with lemon juice and placed in an oven to bake for 1.5 hours at a low temperature (150 degrees). Next, the pan is pulled out of the stove.

Potatoes and pears are peeled, coated with salt and oil, and laid around the half-cooked leg. Potatoes are cooked in whole tubers, and pears - in quarters.

The heat of the stove increases to 200 degrees and the meat reaches 40 minutes at this temperature. The pork knuckle baked in the oven with potatoes is ready!

Czech cooking method

Formulation:

Fleshy pork knuckle;
Freshly ground pepper;
1/2 tablespoon of grated nutmeg;
Ginger root;
Lavrushka;
Coriander;
Some pork fat;
Garlic;
2 green apples;
Liter of Czech beer;
Parsley;
A kilogram of coarse salt.

The recipe of cooking pork shank, baked in the oven in Czech, is quite simple. First, prepare the marinade. To do this, the garlic is cut into plates, which is pushed shank.

Beer is poured into the pan, the meat is sent to rest for 12-15 hours. After the future “verappy knee” was saturated with marinade, it should be dried with napkins and lightly smeared with fat.

Salt is poured evenly on the bottom of the deep mold. A knee is placed on top of the salt, the form is covered with foil and sent to the oven.

In order not to think about what to cook for a garnish for a long time, an excellent article with original step by step recipes. Cook a variety of dishes with pleasure!

And consider the methods of cooking chicken in a slow cooker. There are different options for cooking the whole carcass and its parts.

On the threshold of a guest, and in the refrigerator only a pack of yogurt? In such a case, we recommend that you take up the test for kefir for the cake. Yes, and immediately bake baking for tea. Have a nice tea party!

So knuckle preparing about 1.5 hours. The oven temperature is 180 degrees. After baking, the foil is removed and the meat begins to flush.

Pork knuckle cooked on a salt cushion is very tender and juicy. Horseradish or mustard is served as a sauce for pork.

Culinary results

When preparing the knuckle, you should observe the following points:

Pork skin should be singed and cleaned thoroughly;
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 lobes we get wonderful cold jellies and jellies, since they have more sinewy fibers containing gelling substances.

Surprisingly, this part of pork carcass belongs to meat products of Class II.

However, despite such a trifle, millions of people enjoy a variety of delicious dishes from pork shank.

We offer you another video recipe. He, too, is not done quickly, but the result will please.

Baked pork knuckle - a dish that will delight your loved ones on a typical day and will decorate any feast on a holiday. Read in this recipe how to cook such a wonderful hot.

Such food is often called masculine: a very nourishing, oily and incredibly appetizing pork knuckle will awaken the brutal appetite of any representative of the stronger sex and not only! This is a simple food without frills, however, often these dishes are the most delicious.

Prepare a baked pork knuckle with garlic and spices for a festive table as a hot or just like this.

Recipe for Baked Pork Shank

Photo: povarixa.ru

1.3-1.5 kg pork knuckles (1-3 pieces)

1 head of garlic

1 tbsp. mustard and soy sauce

pepper, salt

How to cook baked pork knuckle:

Rinse one or more rolls, scrape with a knife, make cuts with a thin sharp knife over the entire surface and stuff the meat into narrow strips of garlic.

Mix soy sauce and mustard, you can also add freshly ground peppers and turmeric.

On the knuckle make a knife intersecting cuts, rub with marinade, leave to marinate for 1-2 hours.

Put the knuckle in a baking bag, put it on a baking sheet and put in an oven heated to 200 degrees for 1.5-2 hours.

At the end of baking, gently cut the bag at the top so that the knuckle will turn red.

Taking out the finished knuckle, wrap it tightly in foil, leave it at room temperature for 15-20 minutes.

Put baked pork knuckle on a dish, decorate with greens and vegetables and serve.

Enjoy your meal!

When incising the knuckle, it will cook faster, but you can not make cuts on it - it will just take a little longer to prepare. If you do not bake the knuckle in the sleeve, then periodically turn it over so that it blinks evenly.

Friends, and how do you cook pork knuckle? Share your comments and tricks in the comments. delicious cooking this dish.

Video Recipe for Baked Pork Shank

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Pork shin (knuckle, shank, buldijka) - part of the leg of the pig from the knee to the ankle. This is an inexpensive, but very demanded piece of carcass from which you can cook a lot of amazing delicious dishesappreciated by gourmets from different countries.

Cooking pork shank

Dishes from a little piglet are prepared for a long time, if you consider the time for marinating - the process can take a day or more. Each kitchen keeps its secrets. Germans know howcook shankin beer, the Czechs cook it with vegetables, herbs, mustard and honey. Russian cuisine is famous for pork leg aspic. The Chinese eat it boiled, seasoning chili, ginger and soy sauce. In the Ukrainian Carpathians, the knuckle is cooked with beans and vegetables, boiling, and then baking in the oven. Choose recipes to suit your taste, to appreciate the wonderful gastronomic properties. pork shin.

How to marinate the knuckle for baking in the oven

In order for the baked pig leg was tender and fragrant, you need the rightmarinade. For pork knuckle in the oven it is made by mixing mustard, wine or beer, honey, unsweetened juices. With it, not only are they soaked raw or boiled until half-cooked meat, they are poured over the dish during baking. Properly prepared knuckle is thoroughly washed and cleaned, stuffed with vegetables, rubbed with garlic and spices. It exudes an incredible smell in the cooking process, and the ready-eater eats the aroma of a hearty, solid meat dish.

Pork knuckle - recipe

Of the ten given, you will definitely fall pork shank recipe, which will be to your taste. There are options for dishes for different technical possibilities. Bake the shank in the oven, cook in a slow cooker, boil in a saucepan over low heat. Choose your marinade, which is based on vinegar, wine, beer or juice. Diversify the side dishes. Braised cabbage - a traditional dish serving as a companion of pork leg, but not the only one. Pork can be served potatoes, pasta, rice, buckwheat. Vegetables and fresh greens are always good for meat.

How to bake pork knuckle in the oven

Cuisine: European.

The most understandable, classic way to cook a pork leg will be described in this section. Thepork knuckle recipe in the ovennot as simple as it may seem at first glance. The main secret of the success of the dish: the neck should be carefully prepared. Wash the meat, carefully pitch the skin over the fire. Yes, the owner of the pig tried to destroy the stubble completely, but do not let chance ruin your food. After being treated with fire, scrape the scorch marks with a knife and wash the meat again. Before baking, the knuckle must be cooked until half cooked and kept in marinade.

Ingredients:

hind pork leg - 1 pc .;
soy sauce - 50 ml;
mustard - 2 tbsp. l .;
garlic - 5-6 cloves;
3-5 bay leaves;
salt, spices, dry herbs.

Cooking method:

Boil the prepared knuckle in moderate amount of water with salt. You can add to the aroma bay leaf, pepper (peas). Cooking time is about two hours.
Squeeze the pork leg with garlic, coat it liberally with a mixture of soy sauce and mustard, sprinkle with your favorite spices, pack in a bag and leave to marinate for a few hours (2-8, and longer).
Place the drumstick on the bottom of the heat-resistant form, cover with foil, bake for about an hour at 200 degrees. Remove the foil, pour the meat with the remains of the marinade and bake again until the crust forms on the skin.

Shin in the crock-pot

Preparation time: about 3 hours (without taking into account the time for marinating).
Servings: 2 persons.
Calorie dishes: 299 kcal (per 100 g).
Purpose: hot dish for lunch.
Cuisine: European.
The difficulty of preparation: medium.

To create an excellent meat dish, you can do without the oven. Instead of one large leg, take a pair of small, front, and get to work. As easy as cooking pork knuckle in the oven, you can bake it in a multicooker bowl. Use the same principle: first boil the meat, then bake to make a crust, andpork knuckle in a slow cookerwill be tender, tasty, extraordinarily beautiful. It is pleasant to cook with kitchen appliances - she regulates the temperature herself and keeps track of the time, and all you have to do is prepare the knuckle, find the desired spices for her.

Ingredients:

anterior pork leg - 2 pcs .;
soy sauce - 50 ml;
mustard - 2 tbsp. l .;
honey - 1 tsp;
garlic - 4-6 cloves;
salt, spices, dry herbs.

Cooking method:

Boil the prepared legs for 1.5-2 hours, set the mode "quenching". Do not forget to salt water.
Remove the meat and pour the broth (it is useful for the first dish or aspic. Learn more,.) Fill the meat with garlic and grease with a mixture of honey, soy sauce, mustard. Leave to pickle for a while.
Put the meat in a multicooker container, turn on the “baking” mode for half an hour. After 15 minutes, turn the shank and water them with the remnants of the marinade.

Pork knuckle baked in the oven in foil

Servings: 3 persons.
Calorie dishes: 299 kcal (per 100 g).
Purpose: hot dish for lunch.
Cuisine: Russian, European.
The difficulty of preparation: medium.

Not all housewives boil shankie before baking it. Others claim that raw is beautiful knuckle baked in foil: it turns out beautifully outside and juicy and tasty inside. If you intend to serve the finished shin, cutting it into pieces - choose the back leg of the pig. Use the front buldies as a la carte, a person with a good appetite will easily overcome one of them entirely. Marinate the fresh knuckle, stuff it with vegetables and bake. It will take a lot of time: two hours or more.

Ingredients:

garlic - 12 cloves;
carrots (medium) - 1/2 pcs .;
vegetable oil - 2 tbsp. l .;
mustard - 1 tsp;
spices, salt.

Cooking method:

Prepare, wash, clean feet. Make cuts on them in the form of a grid, cutting only the top layer of the skins.
Spoon shank fine carrot slices and garlic cloves, cut into 2-4 pieces.
Rub the meat with a mixture of mustard, oil, salt and spices. Wrap each portion in foil (three layers). Leave for 3-4 hours to marinate.
Put the form with knuckles to bake at the maximum warming up about 2 hours. Open the foil, water the meat with the resulting juice and return to the oven for 10-15 minutes to form a crust.

How to cook the shank in the sleeve

Cooking time: 2 to 3 hours (without taking into account the time for marinating).
Servings: 3 persons.
Calorie dishes: 299 kcal (per 100 g).
Purpose: hot dish for lunch.
Cuisine: Russian, European.
The difficulty of preparation: medium.

Similarly happeningcooking pork knuckle in the oven in the sleeve. You can pick up your favorite spices and make different mixes for marinades. One thing remains unchanged: no rush. For the front buldijek, the baking time is about two hours, for the back ones it is even longer. Each knuckle needs individual packaging, a separate length of sleeve. Remove excess air from the bag so that it will not be blown off by steam during baking. For this you need to make two or three incisions or puncture.

Ingredients:

front pork leg - 3 pcs .;
garlic - 12 cloves;
french mustard - 1-2 tbsp. l .;
oregano, turmeric, rosemary, pepper, salt.

Cooking method:

Washed and prepared knuckles force garlic cloves cut along. Cut the skin with intersecting lines. Rub the meat with a mixture of mustard, salt and spices.
Pack the shanks in a sleeve or bag for baking, leave to soak the marinade for 2-3 hours.
Bake at a temperature of 200-230 degrees for about two hours. 15 minutes before the end of the process, open the bag to form a ruddy crust.

How to cook jelly from pork shank

Preparation time: 5-6 hours (without taking into account the time for freezing).
Servings: for 8-10 persons.
Calorie dishes: 234 kcal (per 100 g).
Purpose: a festive cold snack.
Cuisine: Russian.
The difficulty of preparation: medium.

The pride of Russian cuisine - unsurpassedjelly with pork knuckle. No holiday is complete without it. For the preparation of this dish take two or three kinds of meat (veal, chicken, turkey), but the knuckle (the ankle leg of the piglet) turns the broth into a jelly, helps the brawn to stiffen. The secret of a successful jelly pork shank is simple: you need to cook it for a long time, on the very low fire. Add carrots and onions to the broth as a whole, it will become not only transparent, but also surprisingly fragrant.

Ingredients:

chicken or any part of it - 0.5-0.7 kg;
carrots - 2 pcs .;
onion - 2 pcs .;
black pepper pot, bay leaf, salt.

Cooking method:

Wash and prepare meat. Bring the drumstick to a boil, pour out the water and rinse thoroughly.
Fold all the meat into a bulk pan (5-6 l), add whole peeled carrots, washed whole bulbs (with or without peel), and spices. Close the lid, but not very tight. Put on the fire, remove the foam as soon as the water boils.
Cook the meat on a very low heat for 3-3.5 hours. Half an hour before the end of cooking, add salt to the contents of the pan. Remove the meat, separate it from the bones and skins, cut into small pieces.
Strain the broth, fill them with meat pieces. Put in a cold place for 5-8 hours.

How to make a roll of pork shank

Cooking time: 2 to 3 hours (without taking into account the time for marinating).
Servings: for 5-8 persons.
Calorie dishes: 299 kcal (per 100 g).
Purpose: a cold snack.
Cuisine: Russian.
The difficulty of preparation: medium.

A beautiful dish that will be able to please the result even the beginning hostess -pork knuckle roll in the oven. A very spectacular cold snack is always tasty and simply enchants guests at the holiday table. Before you cook tasty roll of pork shank, you have to choose a good shank: fresh, fleshy, from the back of the leg. The aroma of pork will add a mixture of peppers and spices to your taste. The finished dish should be kept in the fridge for several hours (ideally - night).

Ingredients:

pork shin back - 1 pc. (1.2-1.5 kg);
ground black pepper - 1/2 tsp .;
salt - 1 tsp;
ground red paprika;
ground dried garlic;
other spices of your choice.

Cooking method:

Cut the prepared knuckle from top to bottom to the bone, so that one layer of meat is formed. Remove the bone. Rub the inner and outer surface of the meat blank with a mixture of spices and salt.
Gently fold the pork in a tight roll with the pelt out. Wrap it tightly with a twine so that it does not fall apart during baking.
Seal the roll in two or three layers of foil, put on an average level of the oven, cook for 1.5-2 hours at a temperature of 200 degrees.
Open the foil, leave the dish to bake until a beautiful crust is formed (about 15 minutes).

How to cook pork shank Bavarian

Cooking time: 3-3.5 hours.
Servings: for 6-8 persons.
Cuisine: German.
The difficulty of preparation: medium.

Even if you have not been to Germany, you are familiar with the legendary German dish, the recipes from which can be found on any culinary site.Shin in beer in Bavarian, so popular in European restaurants, is great at home. For this you need a good pork leg, some vegetables and a half to two liters of dark live beer.

Ingredients:

pork shin back - 2 pcs. (approx. 2.5 kg);
dark beer - 1.5-2 liters;
onions - 1-2 pcs .;
carrots - 2 pcs .;
celery root or stalked - 50-100 g;
garlic - 1 head;
soy sauce - 50 ml;
a mixture of peppercorns - up to 10 pieces;
honey - 1 tbsp. l .;
mustard - 1 tbsp. l .;
bay leaf, salt, cumin.

Cooking method:

Put peeled, washed shanks into a large saucepan, add vegetables, cut into large pieces, add beer, add soy sauce, pepper, bay leaf, cumin and salt (0.5 tablespoon).
Pour neck legs with beer, boil for one hour, then turn the meat over. After another hour, remove the pork from the fire, remove it from the broth, and allow it to cool.
Using a silicone brush, coat the shanks with a mixture of mustard and honey, put them in a baking container. There also need to pour a layer of beer (about 1 cm), in which the meat was cooked. Put the dish in the oven, heated to 180-200 degrees. Bake 40 minutes, water every beer in a quarter of an hour.

Pork knuckle in Czech

Cooking time: about 2 hours.
Number of servings: for 2-4 persons.
Calorie dishes: 308 kcal (per 100 g).
Purpose: hot meat dishlunch
Cuisine: Czech.
The difficulty of preparation: medium.

Pork shank in beer is prepared not only by the Germans.Czech pork knuckle (pechen veprevo knee) is famous all over the world and has long been a hallmark of the Czech Republic. There are many options for cooking this legendary dish. Pork meat is baked whole, or pre-removing the bone, make the sauce out of light or dark beer, diversify vegetable supplements.

Ingredients:

pork leg, small - 2 pcs .;
garlic - 6-8 cloves;
carrots (large) - 1 pc .;
onions (large) - 1 pc;
parsley root - 1 pc .;
tomato - 2-3 pcs .;
thyme, rosemary, salt, pepper;
dark beer.

Cooking method:

Cook vegetables: carrots, onions, cut into large chunks, garlic cloves need to fry to obtain a soft golden crust. Add sliced tomatoes and spices to vegetables, fry for 1-2 minutes. Put the mixture in the baking dish.
Prepare shanks: free them from the bone by incising the skin and muscles. It is necessary that from the shank turned out a layer of meat on the skin, which is twisted into a roll. Pre-beat formation, but not much. Salt the meat inside, grease with mustard with grains, wrap. Bundle bundle with string or thread.
Place the prepared rolls on a vegetable pillow in the form, add the beer, which should cover the meat to half or more. Bake pins until ready in the oven when heated to 180-200 degrees. Water more often with beer and the resulting juice from the form.

How to cook pork knuckle with potatoes

Cooking time: about 3 hours.
Calorie dishes: 224 kcal (per 100 g).
Purpose: hot meat dish, lunch.
Cuisine: Russian.

For hearty lunch pork is served with a side dish. Traditionally, this role is performed by potatoes in different versions. Boiled shank can be quickly and easily turned into a dish called “pork knuckle with potatoesin a rustic way. " Uncooked potatoes, carrots and onions, boiled and roasted meat - simple and tasty. Don't forget to have sauerkraut and crunchy pickles served for dinner.

Ingredients:

hind shank - 1 pc .;
potatoes - 1 kg;
carrots (large) - 1 pc .;
onions (large) - 1 pc .;
sunflower oil (refined) - 30 ml;
salt, pepper, bay leaf, greens.

Cooking method:

Before you make a pork knuckle in the oven, boil the potatoes in their uniforms.
Cook the shank until cooked in water with salt and spices. Separate the meat from the bone and cut into large pieces.
Carrots and onions shred large straws, fry in sunflower oil. Add meat, fry until golden brown.
Peel potatoes, cut into large slices, mix with meat. Salt and sprinkle with pepper, chopped greens.

Knuckle with cabbage in the oven

Cooking time: about 3.5 hours.
Servings: 4 persons.
Calorie dishes: 209 kcal (per 100 g).
Purpose: hot meat dish, lunch.
Cuisine: Russian.
The difficulty of cooking: easy.

Stewed cabbage, fresh or pickled - the same companion pork leg. Especially well baked bakedknuckle with cabbage. In German, in Czech or in Russian, gourmets of different nations are unanimous - there is no better side dish for shins. The easiest option is to cook the cabbage separately from the meat and combine it at the last stage. Perfectly turns out cabbage with pork in portion pots. You can use raw or sauerkraut, enjoying a variety of flavors.

Ingredients:

pork shin back - 1 pc .;
fresh shredded or pickled cabbage - 1 kg;
carrots - 1 pc .;
onions - 1 pc .;
salt, spices.

Cooking method:

Boil the shank in salted water with spices (boiling time - about three hours). Remove the meat from the bone, cut into pieces.
Cut onions and carrots into strips, cook frying. Add and fry cabbage. Do not forget to salt and season with pepper.
Spread the cabbage into four portion pots, place the pork on top. Bake another 15 minutes at about 180 degrees.

What can be cooked from pork shank - tips chefs

Among the nations that eat pork,pork shank dishes are very popular. It is boiled, baked, stewed. Rolls filled with meat are made from boneless meat. chicken fillet, beef tongue, turkey meat. The piglet's legs are actively used to make jellied dishes, meat jelly, aspic. Discover the tastes of pork legs in various options, some must have to your taste.

Video: boiled pork knuckle

Few housewives know how to cook pork knuckle. This product is a shank, that is, parts of the leg of a pig from the leg. Most often, from the shank cook jelly. This meat can still be used for boiling broth or baking. Today we will reveal the secrets of cooking the most delicious shank.

A few words about culinary subtleties

As already mentioned, the knuckle is a part of the leg of the pig near the knee joint. According to its consistency, this part is very elastic and moderately rigid, since it consists of muscle tissue. Unfortunately, few housewives know how to cook a pork knuckle at home, although it is from this product that a delicious rich broth, a delicious jelly and an aromatic main dish are obtained.

Before we know the answer to the main question, how to cook pork knuckle tasty, let's talk about the secrets of choice and the main aspects of the heat treatment of this product:

If you plan to make jelly from the shank, then you should choose the front part of the pork leg, which contains a sufficient amount of cartilage tissue to prepare the filler dish.
For boiling broth or preparing a second dish, it is best to take the front part of the shank, which contains a lot of meat fillets.
Fresh and high-quality knuckle should have a clean and beige skin, elastic meat and a little vein.
To shank baked well and became soft, before cooking it must be soaked in milk for at least 3 hours.
Chilled knuckle is recommended to burn open fire, then scrape a little and rinse.
Before baking in the oven, the knuckle must be boiled.
To cook a delicious jelly on the basis of the shank, the first water after boiling should be drained, and the meat should be boiled in clean filtered water.
The amount of water should be counted immediately; it is not recommended to add water during the cooking process.
Salt we add at the end of cooking shank, otherwise it may become hard.
The golden color of the broth will add unpeeled onions.
Do not add edible gelatin to the jelly during cooking.
Seasonings and spices to choose your own taste, but be sure to add a mixture of peppers and laurel leaf.
To make the jelly freeze, in the process of boiling the shank, add cartilage tissue to the pan.

Klemka under honey-soy sauce: fingers you will lick

So, you already know how to choose the right pork drumstick. As already mentioned, a lot of tasty and mouth-watering dishes can be made from pork ham. One of these dishes is considered the knuckle baked in the oven under the most delicate soy sauce with honey notes. Do not forget to soak the shank in milk.

By analogy, you can cook pork knuckle in the sleeve. To do this, the pork drumstick is marinated for 2 hours and then baked in the oven. You can also boil the knuckle and then season it with spices, sauce to taste, put in a baking bag and send to the oven for 1.5-2 hours.

Composition:

pork knuckle - 2 pcs .;
1 tbsp. l soy sauce;
1 tbsp. l liquid mustard;
1 tbsp. l liquid honey.

Cooking:

Knuckle Shredder is an original Russian dish

Most often, housewives cooked jelly from the pork shanks. Unfortunately, such a dish in our country is prepared mainly for festive tablesince the whole process takes at least 7 hours. We will tell you how to cook braised pork knuckle, which will become a real culinary masterpiece and decoration of any table. Add seasonings and spices according to personal taste preferences. Do not forget that in the process of boiling the pork drumsticks it is better not to add water to the broth.

Composition:

1 PC. pork knuckles;
1 PC. pork shin;
10 pieces. garlic cloves;
3 pcs. large onions;
to taste salt;
peppers and peas - 12-14 pcs.

Cooking:

Shin in the slow cooker - simple, tasty, elegant

Many housewives have already replenished their kitchen arsenal with a new device - a slow cooker. We will share with you a little secret how to cook pork knuckle in a slow cooker. You will need about two to three hours. Even a gourmet will taste the refined and delicious dish. Baked shank can be served with any side dish with spicy, garlic, creamy, tomato, cheese or mushroom sauce.

Composition:

1 PC. pork shank;
½ tbsp. l pepper mixes;
to taste dried basil;
½ tbsp. l fine-grained salt;
3-4 pieces garlic cloves;
roll of food foil.

Cooking:

Juicy, tender, with a ruddy baked crust, knuckle fit into our winter menu as well as possible. After all, it is cold in the winter sometimes our body necessarily needs hot fatty food, pleasing us with its satiety and warming it with real warmth of home cooking. At first glance, there is absolutely nothing difficult in cooking pork shank, but the trouble is that in the hands of inexperienced housewives this tasty part of pork carcass can easily turn into a tough, dry, inedible dish. A few recipes for you, friends! Prepare it so that it pleases you and your loved ones with its tenderness, richness and such an appetizing aroma.

Pork knuckle "Classic"

Ingredients:

Pork knuckle - 1 kilogram, garlic - 5 teeth
Mustard - 3 tablespoons, thyme - 1 tsp.
Vegetable oil - 2 tablespoons, salt - 2 teaspoons

Cooking:

Wash pork knuckle and wipe with a towel.
Peel the garlic and cut it into 4 parts on each tooth.
Make cuts in pork knuckle and lay a slice of garlic in each cut.
Mix vegetable oil, mustard and spices, salt and oil.
Grate the knuckle with the mixture, cover and put in the refrigerator for 5 hours.
Pork knuckle wrapped in foil and put on a baking sheet.
Preheat oven to 180 degrees.
Put the pan with pork knuckle on the middle level of the oven.
Bake the pork knuckle for 1.5 hours.

Pork knuckle in beer

Ingredients:

Fresh light beer - 1 liter, honey - 2 tablespoons
Oregano - half a teaspoon, cumin - 1 tsp
Coriander - 1 tsp, mustard - 1 tbsp
Garlic - 5 teeth, peppercorns - 1 tsp
Salt - 2 teaspoons

Cooking:

Mix in a bowl 1 liter of beer with oregano, cumin, coriander.
Put in a mixture of pork knuckle, cover with a yoke.
Marinate the knuckle for 12 hours in the fridge.
After marinating, put the pan with the knuckle in the marinade and put on low heat.
Boil the pork knuckle for 3 hours on a quiet fire, if necessary, pour water in such a way that the knuckle will always be covered with a small amount of liquid.
Peel the garlic, cut into 3-4 lobes.
Make in the shank 15 cuts with a knife, insert garlic into the cuts.
Lubricate the knuckle with mustard and honey.
Heat the oven to 150 degrees.
Put the knuckle in the baking dish, pour the marinade.
Bake knuckle 1.5 hours.

For the same recipe, bake in a slow cooker

Put the pork knuckle in a multicooker container, pour over the marinade decoction.
Set the slow cooker to the "Baking" mode.
Close the multicooker with a lid and bake for 1.5 hours.

Shank baked with potatoes

Ingredients:

pork knuckle, 2pcs., onion, 1pc., garlic, 2-3 cloves
salt, bay leaf, 5pcs., pepper peas, 10-15pcs.
potatoes, 8-10 pieces, garlic, 5 cloves, rosemary
salt, pepper, ghee

Cooking:

Very tasty is the pork knuckle, if you extinguish it with potatoes and garlic. First of all, cook shank with spices. Take one whole onion, a couple of garlic cloves, a few leaves of Lavrushka and peas. My shank, pour water and put on high heat until boiling. When the knuckles boil, remove the foam, add onions, garlic, bay leaf and black pepper peas.

After that, we remove the boiled shank, we filter the broth and leave for later, for cooking any first course to choose from.
Peel and wash potatoes and garlic. Cut the potatoes in half, cut the garlic into flat slices. We rub each knuckle with salt and pepper, as well as with halves of potatoes. At the bottom of the baking dish add melted butter, sprinkle the potatoes and shank with rosemary, add garlic.

We place in a preheated oven for 1 hour 15-30 minutes at a temperature of 200-220 degrees.
After an hour, turn the knuckles on the opposite side and add a little gas, so that on the reverse side you also get a golden crust. We shift the ready pork shank and potatoes on a dish, decorate with greens (dill, parsley).

Inside, the pork was juicy, because we boiled it beforehand. Thanks to the spices used in each of the two stages of the preparation of the rolls, the taste of the meat turned out to be original. Tasting a piece of meat from pork shank, you will gradually discover for yourself all the notes of this wonderful dish.

Pork knuckle baked in the oven in foil

First we offer to learn a simple variation - a knuckle baked in the oven in foil. Through the use of foil and pickling, the meat on the knuckles is roasted faster. There are no special rules for choosing the knuckle for this dish. The main thing that the meat was fresh and desirable belong to the young animal.

Ingredients:

pork knuckle - 1-1.5 kg, juniper berries - 1 tsp.
cumin - 1 tsp., black pepper - 1/2 tsp., salt - 1 tsp.
garlic - 2 cloves, dark beer - 250 ml.
vegetables for laying (potatoes, carrots, onions)

Cooking:

Carefully wash the pork knuckle and dry it with a towel.
Mix juniper berries, salt, cumin and black pepper. Grind the spices in a mortar and rub the shank with the resulting fragrant mixture. Put the pork knuckle in the fridge overnight.

In the morning, first prepare the vegetables. They will become a pillow for our shanks. Wash and peel the potatoes, onions and carrots. Cut the potatoes in half, dice the carrots, and cut the onion into rings. Put the vegetables on the bottom of a deep pan, place the knuckle on top and fill everything with dark beer.

Cover the form or baking sheet with foil and send the knuckle in the oven, preheated to 180 degrees. Puncture the foil to release air. Roasting time is about 1-1.5 hours.

Attention! Do not remove the foil during baking. High temperatures combined with red-hot grease and carelessness can cause burns. The process of cooking pork knuckle in foil does not require visual inspection. After an hour and a half, remove the pork knuckle from the oven and remove the foil. Fork pierce the pig skin - it should be soft. Use a sharp knife to make shallow cuts over the entire shank surface.

Liberally pour pork knuckle with melted fat and beer sauce. Send the knuckle back to the oven, but this time without foil and with an increased temperature - 250 degrees. Time from 20 minutes to half an hour. The finished knuckle will be when the pig skin cracks in the cuts and will acquire a rich caramel color.

Pork knuckle in the sleeve

Ingredients:

Pork knuckle - 1 pc., Garlic - 8 zubkov, mayonnaise - 2 tbsp.
Ground red pepper - to taste
A mixture of Italian herbs - 1 tbsp, salt - to taste

Cooking:

Pork shank skin is well scraped with a knife, washed. Use a sharp knife to make the same deep cuts across the entire surface of the skin. Peel and chop the garlic.
Stuff them with knuckles.

For the marinade, use mayonnaise and a mixture of Italian herbs: coriander, rosemary, thyme and red chilli powder. Ground chilli can be replaced with fresh. In this case, cut it into rings and stuff the knuckle. Wipe the knuckle with a mixture of mayonnaise, herbs and pepper. Place in a sleeve or foil. Make punctures in it.

Put on a baking sheet and bake for 1 hour in a preheated oven at 180-200 degrees. Remove the knuckle, cut the sleeve or free the top of the foil and continue to bake in the oven for 15 minutes from both sides.
Ready baked shank serve with greens, lemon and chili pepper.

Well, in the "dessert" ... Pork knuckle baked in the oven
from Julia Vysotskaya

This recipe was presented in one of the editions of her culinary program Julia Vysotskaya. It is quite simple to prepare and incredibly tasty. But, the main thing - pork knuckle, baked in the oven from Vysotskaya, is very tender, soft and juicy. To achieve such a result without beer, you can pre-boil and the right spices, which need how to grate the knuckle.

Ingredients:

pork knuckle - 1 kg, mustard - 1 tbsp. L., garlic - 3 cloves
bay leaf - 3 pcs., parsley dried - 1 tsp.
tomato paste - 1 tbsp. l., ground white pepper - 1 tsp.
Black pepper peas - 5 pcs., Basil dried - 1 tsp.
dried oregano - 1 tsp., Italian herbs - 1 tsp.
olive oil - 1st. l., salt,
potatoes - 1 kg.

Cooking:

Carefully wash my pork knuckle. In this recipe, you do not need to dry and pickle the meat - we will cook the shank right away. Put the knuckle in a deep pan with water so that the liquid completely covers the pork. Add the bay leaf, salt and peppercorns to the water. We bring to a boil, and then reduce the heat and continue cooking the knuckle for another 1-1, 5 hours.

Chop garlic and add spices to it: black and white pepper, oregano, basil. Stir and add mustard and tomato paste. Again, mix everything thoroughly.

Cool the boiled knuckle, make several longitudinal cuts and carefully rub it with the prepared aromatic spice mixture. We put the pork knuckle in the baking sleeve and send it in the oven for an hour. Temperature range 200 degrees.

Serve pork knuckle baked in the oven on a pillow of potatoes with Italian herbs. To prepare the garnish, clean the potatoes, cut the tubers into slices and add olive oil and Italian herbs, salt. Mix thoroughly and bake in the oven for about forty minutes at 180 degrees.

Newans ... How much baked pork knuckle.

- Pork without pre-marinating bake in the oven for 2 hours at 180 degrees.
- Bake the marinated knuckle for 1 hour at 180 degrees.
- Roast pork knuckle for 1.5 hours at 150 degrees.
- In the convection oven pork knuckle bake for 1 hour, half an hour on both sides, at a temperature of 220 degrees.

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Pork knuckle baked in the oven - Oktoberfest's signature dish, a real pride of Bavaria and delicious snack for beer. The Germans, Austrians and Czechs have long been competing for the right to call the baked knuckle as their national treasure. Each of them has its own signature recipe for pork knuckle. But all recipes are reduced to about the same list of ingredients and similar culinary manipulations. And the essence of the dish is the same: delicious pork, roasted in the oven with spices and beer. Therefore, let's leave the culinary debate to those who need them, and learn how to cook a juicy pork knuckle baked in the oven.