Knuckle baked in the sleeve step by step recipe. Pork knuckle baked in the oven, in a bag, foil: the best recipes. How delicious to cook pork knuckle in the oven in spices, onion peel, wine, with pumpkin, mustard-honey, soy sauce, in German with k
Pork knuckle baked in the oven in the sleeve will definitely appeal to men, because they love baked meat with a ruddy, golden crust, completely soaked juicy marinade easily separated from the bones. And if you serve a glass of foamy beer under the baked knuckle, then you will simply be carried in your arms this evening!
It is prepared in 5-10 minutes from improvised ingredients, but remember that the longer the shank spends in it, the tastier it will turn out. For baking, choose the back of the pork - in them more meat. The front legs are suitable for jelly - there is little meat in them, 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 - you get the perfect duet!
Rinse the purchased pork knuckle in water, scrape off the skin on it and rinse again. I got the knuckle through an acquaintance, but already without skin. It is best not to cut off the skin when cooking. Put the shank in a baking sheet or a deep bowl, pour the marinade over it and coat it properly on all sides. Place in the cold for about 30-40 minutes. During this time, coat the shank with marinade several more times. Then we put it in a baking sleeve and send it to the oven preheated to 200C for 1.5 hours.
After the specified time, cut the baking sleeve and let the knuckle bake for another 25-30 minutes so that it becomes golden brown. Thanks to the use of the sleeve, the shank itself will be steamed in the middle and will not be raw - it will only have to brown!
We take the finished baked part of the pork out of the sleeve and the baking sheet, put it on a wide dish and let it cool slightly so that we can cut such a juicy delicacy.
We will serve the pork knuckle baked in the oven in the sleeve to the table along with fresh herbs, side dishes, vegetables.
Pork knuckle is a great product for culinary creations. From the hind legs, a hot second is most often prepared, and the front ones are used for soup and jelly. BUT true gourmets know what pork leg after proper cooking becomes delicious treat. Marinades, sauces and various spices add an unforgettable taste to the meat.
Dishes from pork knuckle baked with vegetables in the oven is the best and balanced option. Very tasty and tender pork roll. And rich soups are very nutritious and healthy.
Indeed, despite the high calorie content of the leg (294 kcal per 100 g), it contains vitamins PP, H, E and most B vitamins. It is also rich in potassium, fluorine, copper, iodine, calcium, iron and other trace elements.
Pork knuckle recipes are very diverse. And in order to appreciate this product, you need to cook it at least once according to any of the options you like.
Recipes for cooking pork knuckle in the oven
For hearty lunch or dinner for 2 people, one pork shank is enough. Indeed, in order to deliciously cook a pork knuckle in the oven, sometimes it is enough to have a minimum set of products. The only inconvenience is the long cooking time. After all, the skin and connective tissues require a lot of time to give them softness. But any result is worth the effort.
Baked knuckle with vegetables
Often, restaurants serve well-cooked or baked pork meat on the bone. It is brought on a common dish and everyone cuts off portions for himself. But it is also very easy to cook pork knuckle at home.
An ideal side dish for this dish would be vegetables baked with a leg.
Required products:
- pork knuckle - 1 pc.;
- salt, pepper, spices - to taste;
- vegetables - potatoes, broccoli, carrots, pumpkin, tomato, onion, eggplant, garlic.
How to cook:
Cooking pork knuckle on the bone in the oven according to any recipe is a long process, because. the leg requires a lot of cooking.
Initially prepare the shank: scrape off, rinse and dry.
Mix well with salt, pepper and selected spices. Divide the garlic into cloves. Make slits in the pork leg for whole garlic cloves. Then carefully coat the meat on all sides with a salt mixture. Let the leg lie down and absorb the salt for 15-20 minutes.
The oven heats up to 180-200°C. Wrap the roll in foil and bake for about an hour. Leave the oven at maximum heat for the first 10 minutes, and then screw it on.
During the pre-cooking of the meat, prepare the vegetables. All that needs to be cleaned and each vegetable cut into pieces of about 3 cm. The composition of vegetables may vary. You can limit yourself to potatoes with carrots, or you can also add pepper, green beans, mushrooms and Brussels sprouts. What is even more convenient about this recipe is that both fresh and frozen products are ideal here. Mix all vegetables in a deep bowl and salt them.
Remove the semi-finished leg from the foil. Arrange the vegetables evenly on the baking sheet and place the meat on top. Sprinkle the products with the juice collected in the foil.
Ready to cut meat portioned pieces and serve with vegetables.
Pork knuckle in the sleeve
Pork knuckle baked in a sleeve is one of the most simple options shank cooking. It does not require constant monitoring and additional heat treatment before baking. A leg in a sleeve with mustard flavor will turn out to be a real table decoration.
Required Ingredients:
- pork shank - 1 pc.;
- garlic - 1 head;
- mustard - 400 gr;
- salt, pepper and spices - to taste.
How to cook:
Simplicity of execution will not affect in any way palatability dishes. As spices, it is best to take oregano, turmeric, rosemary.
Make deep incisions in the washed and cleaned shanks. You can cut the skin round - this will give a more spectacular look to the finished dish.
Grind ordinary mustard with salt, pepper and various dry herbs. Thoroughly coat the leg on all sides and set aside in the cold for pickling. You can leave it for 1-2 hours, or you can leave it all night, the meat will only be better saturated with mustard flavor.
Preheat the oven to maximum 250°C. Disassemble the garlic into cloves and peel it. Insert whole cloves of garlic into some cuts in the shank. Put the shank in a baking bag and add the remaining garlic cloves. Tie the ends of the bag tightly. Put it on a baking sheet and send it to the oven.
Pork knuckle in the sleeve is baked from 2 to 4 hours, depending on the desired result and the size of the leg. Without pre-boiling, it is better to extend the baking process, then the meat will be easier to separate from the bone. After the first 15 minutes of cooking, the fire in the oven can be slightly reduced and the shank left to languish. If 30 minutes before the end of cooking, cut the bag from above, then golden brown on the leg will be provided.
A baked pork knuckle cut in a spiral along the skin will open at the cut points and be more flavorful. This version of the shank can be simmered in the oven less than usual.
Popular recipes in world cuisine
Hearty pork dishes were enjoyed by many peoples. Traditional hunting for wild animals and developed agriculture in Europe has led to the presence in every country of the traditional dish of shank. It is fried, boiled and baked with an individual feature of the area. But the most appetizing legs are obtained in the "beer" countries: the Czech Republic and Germany. And what could be better combined with beer than a small piece of good pork.
Czech boiled pork knuckle
Visiting the Czech Republic, every tourist brings souvenirs, photographs of sights, a bottle of their favorite beer and an unforgettable gastronomic experience of a baked pork leg - traditional dish under beer. Upon returning, everyone wants to cook Czech-style pork knuckle at home to surprise relatives and friends. And recreate classic recipe home is very easy.
Leg in Czech, this is not only meat boiled in beer, but also correct serving dishes with the appropriate garnish.
Dish base:
- pork knuckle - 1 pc.;
- dark beer - 2 liters.
Do you want something interesting?
For the broth:
- medium carrot - 1 pc.;
- celery - 1 pc.;
- garlic - 1 head.
- Bay leaf;
- allspice;
- carnation;
- caraway;
- salt.
- sauerkraut - 1 kg;
- medium onion - 1 pc.;
- meat broth - 200 ml;
- vegetable oil - 100 ml;
- coriander and cumin.
For sauce:
- grain mustard - 1 tbsp. a spoon;
- honey - 1 tbsp. a spoon.
Since it is difficult to find the leg of a wild boar directly, the shank of a domestic pig can easily replace it. The main thing is that the leg should be without bristles, with a well-tarred skin.
Step by step cooking process:
Stage 1 - preliminary preparation of the shank
Carefully scrape the leg with a knife and rinse well. Place it in a pot of the right size. According to the traditional recipe, pork knuckle is boiled in beer, so pour it with a completely dark variety of intoxicating drink.
While the beer comes to a boil, prepare the vegetables for the broth in the meantime. Peel carrots, onions and celery and cut into medium pieces. Disassemble the garlic into cloves, peeling each from the husk.
As soon as the beer boils, remove any foam from it. Pour vegetables into a saucepan, salt and add a variety of spices for flavor. Boil the shank on low heat for 2 hours. In the middle of cooking, turn the leg over so that the cooking process proceeds evenly.
Stage 2 - preparing the garnish
Chop the onion into half rings and sauté until translucent. Squeeze the sauerkraut from the brine and put it on the onion. Simmer vegetables while stirring constantly. Pour a little on the cabbage meat broth and add cumin with coriander. Continue to simmer covered for 30 minutes.
Stage 3 - roasting the shank
At the end of cooking, remove the knuckle from the pan and let it dry and cool slightly. Prepare pork sauce. Mix honey with mustard with 2 tbsp. spoons of beer broth and coat the leg with this sauce on all sides.
Preheat the oven to 160-180°C. Spread evenly over the baking sheet stewed cabbage, put the shank on top. Pour the meat with beer broth and put in the oven for 30 minutes. At regular intervals, pour the leg with broth and the rest of the sauce.
You can use mashed potatoes as a side dish.
To cook pork knuckle in a slow cooker according to a Czech recipe, you need to slightly change the technology. The leg is not boiled in beer, but marinated with spices for at least 6 hours. Cook meat in a slow cooker in the "Multipovar" mode for 120 minutes without a side dish. Only a little olive oil is added to the leg and beer marinade. At the end of cooking, let the knuckle rest for 20-30 minutes in the multicooker bowl.
Fragrant pork knuckle in Bavarian style
Continuity and interweaving culinary traditions common to all neighboring countries and regions. The Germans, like the Czechs, love pork with beer. A variety of German recipes are similar in one thing - only fresh ingredients are needed for the dish.
Restaurant Bavarian recipe for pork knuckle in the oven will surprise and delight not only exquisite taste, but also the juniper aroma, traditional for the Germans.
Required Ingredients:
- pork leg - 1 pc.;
- beer - 250 ml;
- chicken broth - 200 ml;
- garlic - 50 gr;
- bay leaf - 1 pc.;
- juniper berries - 2 gr;
- allspice - 2 gr;
- liquid smoke - 7 ml;
- salt - to taste;
- tomato paste - 90 gr;
- honey - 100 gr;
- sugar - 10 gr;
- onion - 1 pc.;
- carrots - 1 pc.;
- Bulgarian pepper - 1 pc.
How to cook:
Unlike their neighbors, the Czechs, the Bavarians do not just boil the knuckle, but also marinate it on purpose. Therefore, initially it is necessary to prepare a marinade for pork shank from vegetables and spices.
Dilute 5 liters in a saucepan tomato paste from 3 tbsp. spoons vegetable oil. Saute for 5 minutes over medium heat. Pour 1 liter of water, add salt and sugar, add bay leaf, juniper berries, peeled garlic cloves and peppercorns.
Wash and clean all vegetables. Chop the carrots into large circles, and the onion into half rings. bell pepper clean from the stalk and membranes, remove the seeds. Pepper cut into large arbitrary pieces. On the hot pan fry vegetables until bright brown. Then put them in a bowl tomato marinade and bring everything to a boil.
Pork shank is well cleaned and washed. Make 4-5 deep incisions in the leg. This is necessary so that during the cooking process the marinade soaks the leg well from the inside.
Cooking pork knuckle in the oven bavarian recipe consists of 3 stages: pre-baking in the oven, boiling in the marinade, final baking in the oven.
Initially bake the leg for 30 minutes in the oven at 220°C. Then put it in a saucepan with marinade. Add beer to sauce chicken bouillon and liquid smoke. Simmer the shank on the smallest fire for 3 hours.
Put the boiled and pickled leg on a baking sheet and coat well with honey. Finally bake the shank to a shiny golden crust for 15-20 minutes at 220°C.
Serve with a traditional German side dish - sauerkraut and shit.
Other delicious cooking options
It is always possible to diversify the family diet with pork shank dishes. Best qualities meat will open not only when baking, but also when using the legs in a wide variety of options: rolls, meat casseroles, goulash and soups.
Pork knuckle roll without baking
Nothing compares to homemade food. And a self-made pork knuckle roll will be much softer and juicier than boiled pork.
Required Ingredients:
- pork leg - 2 pcs.;
- onion - 2 pcs.;
- carrots - 1 pc.;
- bay leaf - 2-3 pieces;
- garlic - 3-4 cloves;
- salt and peppercorns - to taste.
How to cook:
Rinse your feet well, remove excess hairs and scrape off the rest of the excess. Place whole shanks in a saucepan and cover with water. The water should just cover the meat and that's it. Bring water to a boil. Remove the resulting foam and screw the fire to a minimum.
Peel onions and carrots. large vegetables to cut in half.
Salt the broth, put the whole vegetables into it. Add bay leaf and peppercorns: black and allspice.
We cook pork knuckle from 2.5 to 4 hours. The duration of boiling meat will depend on its size.
Remove the boiled leg from the broth and put it on a clean gauze or thin cotton cloth to cool. Make one incision along the bone. Properly cooked meat will be overcooked but not overcooked. Carefully remove the bone, and smooth the pulp over cheesecloth.
Finely chop the garlic cloves and spread evenly over the meat. Add salt and pepper if necessary. Roll the shank into a tight roll and fix in gauze. Put it in a bowl, and put a weight of 2 kg on top. Put everything in the refrigerator for 6-8 hours, but best of all at night.
The roll, cut into thin slices, goes well with mustard. This recipe for boiled pork knuckle is as tasty as baked meat.
Pork knuckle soup in a slow cooker
Homemade soup - hearty and appetizing dish. Soups with pork are doubly satisfying and tasty. The most popular pork knuckle soup is pea soup. Despite the specific taste, this dish is highly nutritious.
Required products:
- smoked knuckle (small) - 1 pc.;
- peas - 200 gr;
- potatoes - 2 pcs.;
- carrots - 1 pc.;
- onion - 1 pc.;
- celery - 1 pc.;
- parsley - 30 gr;
- salt and pepper to taste.
How to cook:
For a more aromatic broth, the smoked leg is best.
Soak peas in water for 1-2 hours. Drain water before cooking. If pea flakes are used, no pre-soaking is required.
Put the smoked leg into the bowl, pour in the peas and pour everything with water. beans and
simmer together for about an hour. Then get the shank and strip the meat from the bone. Cut it into pieces and return to the bowl.
Prepare vegetables: wash, peel and cut. Cut potatoes into small cubes, carrots into strips, and onions into small cubes. Chop the celery stalk.
Add prepared vegetables to peas and meat. Boil everything for 20-25 minutes. Add salt and pepper to taste. Cook for another 10-15 minutes. Let the soup stand for a while in the bowl, and sprinkle with fine parsley before serving.
Several useful tips how to cook pork knuckle so that the result exceeds expectations:
- When choosing meat, you should focus on a young animal. Age must not be older than 2 years.
- To cook pork knuckle in the oven, they use a more fleshy back shank, but the front shank is ideal for jelly.
- If the knuckle is cooked together with the skin, then it must be carefully processed.
- The remaining bristles can be pitched or cut off with a disposable machine.
- It is important to remember that the meat from the leg will turn out soft only after a long heat treatment. Therefore, a pork knuckle baked in the oven can first be boiled in broth to reduce the baking time. This method will allow you not to overdry the meat in the oven.
Pork knuckle baked in the oven in the sleeve - very hearty meal. Due to the fact that it is baked closed, the pork retains all the meat juices and always comes out very tender. I want to offer you the easiest recipe for cooking this dish. Minimum cost, minimum hassle, but the result is maximum pleasure.
Cooking time - 3 hours
Output of the finished product - 2-4 servings
The following ingredients are needed to prepare the dish:
Pork knuckle - 1 piece;
Seasoning for meat universal - 2 teaspoons;
Salt iodized - 0.5 tablespoon;
French mustard in grains - 1 tablespoon;
Natural honey 1 dessert spoon;
Soy sauce - 3 tablespoons;
Sleeve for baking with clips - 1 piece.
Stages of a photo recipe for a juicy baked shank
We choose a pork shank in a specialized store or in the market. The shank should be fresh, not frozen. If you like more fatty foods, then get a ham, where fat is thicker. I preferred a more lean version. We carefully scrape the knuckle with a knife and rinse thoroughly under running water to wash off all the tarred film.
Then we prepare dry ingredients: salt and universal seasoning for meat, and carefully coat the pre-cooked pork.
We pack the knuckle in a baking sleeve and wrap it with clamps on both sides so that the meat juice does not spill out during cooking in the oven. We place the pork leg in the oven for two hours, at a temperature of 160-180ºС. Periodically turn the shank from one barrel to another for even baking and browning. When turned over, the pork shank will be evenly watered with juice from the meat.
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While the shank is baking, prepare the marinade for the final stage of baking. To do this, mix soy sauce, natural honey and French mustard beans. Depending on your taste, you can change the proportion of honey.
We get from oven a sleeve with a practically finished knuckle and carefully, so as not to burn yourself, cut it from above. Pour the meat with our marinade. We put it in the oven for another twenty minutes.
Then we take the baked, ruddy, with a golden crust knuckle in the sleeve from the oven, transfer it to a beautiful dish. Top with the remaining juice.
For reference: a pork knuckle is a part of the leg, a large proportion of which is occupied by a bone, but, despite this, many different dishes can be prepared from it. delicious meals. It is baked, boiled, salted. It makes an excellent roll and aspic. Served both hot and cold. This is a relatively inexpensive part of the pork carcass, from which you can cook a spectacular holiday dish, or you can serve it for a quiet family dinner and arrange a small celebration for your loved ones.
Knuckle ( pork shank) refers to that part of the carcass in which there is a lot of skin and all kinds of veins, but there is little meat in it. Moreover, the meat of the shank is tough, consisting of coarse muscles and connective tissue, requiring a long heat treatment. But the drumsticks are still in demand, the housewives cook jellied meat from them.
Pork knuckle jelly is a classic. But what to do if you are already tired of the jelly, and the shank (of course, cooked) is asking for the table? Then bake it in the oven using a baking sleeve.
If you want the pork knuckle baked in the oven in the sleeve to taste like a barbecue, marinate it in a mixture of vinegar and spices. But you can use a wonderful marinade that goes well with almost any meat. It is made on the basis of honey and soy sauce, adding pepper and various spices to taste.
The shank baked according to this recipe has very tasty, fragrant meat in its sleeve. The skin is soft and very tasty too.
The knuckle is served hot and cold, removing all the pulp from the bone and cutting into slices.
Recipe for pork knuckle baked in the sleeve (in the oven)
Dish: Main course
Preparation time: 30 minutes.
Time for preparing: 2 hours 30 min.
Total time: 3 hours
Ingredients
- 700 g pork knuckle
- 1 st. l. honey
- 3 cloves garlic
- 1 tsp coriander
- 1 tsp paprika
- 50 ml soy sauce
- Red pepper
- salt
Step by step recipe with photo
How to cook a knuckle in a sleeve in the oven
For baking, use the knuckle of the front leg: the meat in it is not so sinewy. The skin on the shank should be clean, without bristles. Wash the shank thoroughly, wipe dry with napkins.
Prepare the marinade. To do this, put honey, coriander, paprika, red pepper in a cup. Pour everything soy sauce.
Mix well. If the mixture is too thick, add a little more soy sauce.
Make deep punctures in the shank, put slices of garlic into them.
Brush it with marinade.
Place in a bowl, cover cling film put in the refrigerator for a day. Turn the shank every 2-3 hours so that it marinates evenly.
The next day, place the shank in a roasting sleeve, lightly salt. Pour the rest of the marinade in there. Tie the sleeve tightly on both sides. Remember that the sleeve seam should be at the top. Place the shank on a baking sheet.
Bake it at 160° for 2.5 hours.
At the end of cooking, the sleeve does not need to be cut (as is often done with other meat so that a golden crust forms on it). Otherwise, the shank will dry out and the skin on it will become hard.
Take the tray out of the oven.
Cut the sleeve.
Transfer the baked shank to a dish. A lot of liquid will accumulate at the bottom of the sleeve. While the shank is hot, lightly pour it with this sauce.
With a sharp knife, cut the flesh from the shank, and then cut it into slices.
Enjoy your meal!
Ingredients:
2 pork knuckles spices salt, garlic
Difficulty of preparation: *
Time for preparing: 8 hours marinating + 1 hour 30 minutes baking
Calorie content in 100 gr: 124 kcal
Pork knuckle is perfect for a festive or just for Sunday lunch in the circle of family or friends. Cooking it is not difficult, but just a long time, so it turns out that in most cases it is possible to cook a shank only on a day off.
This cut of a pig is quite cheap and accessible to everyone, and to prepare the shank according to this recipe, you also need to stock up on bags or a baking sleeve. If you need to cook several pieces of meat, it is best to take them approximately the same in weight, usually about a kilogram.
In fact, the knuckle is the same "shin", only not a bird, but a piglet. Most often, they prefer to use the back cut for roasting, because it has more meat. Before starting cooking, the skin on the shank is well scraped off with a knife, if necessary, the bristles are removed and washed well under running water, then excess moisture is blotted with a towel.
1. Prepare all foods. If the shanks are frozen, then it is necessary to thaw them completely, it is desirable that this happens on the bottom shelf of the refrigerator, however, this can take quite a long time.
2. In a separate container, mix spices with salt. Copiously coat the shanks, rubbing spices and salt into them, trying to coat the entire surface of the meat, the better this is done, the more delicious the shanks will be in finished form. Peel the garlic, finely chop, pass through a press or grate and coat the meat with it.
3. Put the shank in a bag or baking sleeve. Refrigerate or any other cool place for at least 8 hours. In this recipe, the shank does not need to be pre-boiled, but it is necessary to marinate.
4. Put the pickled shanks in the oven, make several punctures in the bags with a thin sharp knife and bake at 180-200 degrees for 1 hour 30 minutes (approximate time), it all depends on the characteristics of each oven. Once the shank is ready to tear open the bag and brown the skin under the grill until crispy. Serve shanks hot with various sauces or side dishes. This dish is perfect for a beer party.