Women's Tips

Pork knuckle - dishes for real gourmets

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In order for the pork knuckle to be appetizing, really tasty and tender, it is important to make the right choice. And here it is worth paying attention to:

  • The age of the animal. Yes, the meat structure will depend on it, and the younger the pig was, the more tender it will be. The optimal age is up to two years. More mature pulp can be tough, stringy.
  • It is best to choose the knuckle from the back of the leg, and the part above the knee, that is, closer to the ham, it will be softer and more meaty.
  • Buying pork is desirable either in an organized market, or in a large chain store.
  • Before buying, be sure to ask the seller for documents confirming that the animal was completely healthy, and the meat does not contain pathogenic microorganisms.
  • The ideal weight of the knuckle usually ranges from 1200-1800 grams. A more impressive mass should alert, because either the animal is too old, or some will be very oily, or the supplier tries to deceive customers by pumping the pulp with liquid.
  • If you plan to cook pork in the very near future, it is advisable to purchase it chilled. If you are going to use it soon, then buy frozen, as fresh meat is stored for long.

Training

Preparation consists of several stages:

  • Thawing. To carry it out preferably at room temperature, and not in a microwave oven, then the dish will be more tender and juicy.
  • Thawed knuckles should be well washed in running water.
  • Further, it is recommended to boil the knuckle, even if you are going to bake it further.
  • Some people prefer to clean the skin, but this is not necessary and even undesirable, as it allows you to keep juiciness and not to overdry the flesh in the process of preparation.
  • It is recommended to remove the bristles (and it will probably be on the surface) not before cooking, but after it, because in the softened state it is removed much faster. Just burn it with a match or a candle.
  • As for marinating, it is usually not required, as the knuckle is prepared for quite a long time, so you shouldn’t soften it additionally. But you can still use marinade, and the ideal option would be a mixture of seasonings and garlic. Vinegar can give rigidity, but it will add a savory taste and a pleasant aroma.

    How to cook?

    How to cook pork knuckle? Most often it is baked, and in many different ways. But how long does the whole process usually take? This question is of concern to beginners and even experienced chefs.

    Immediately it is worth noting that you will have to be patient and two or three free hours, since this is how much can be spent on a full heat treatment, allowing you to achieve maximum softness and tenderness of meat.

    Below are some interesting options.

    Make the most delicious and soft pork knuckle in the oven with beer.

    To prepare you will need:

    • 1 pork knuckle,
    • 2-2.5 liters of beer (preferably dark),
    • 1 onion,
    • 8-9 cloves of garlic,
    • spices and salt to taste
    • three tablespoons of vegetable oil.

    How to cook? It's pretty simple:

  • Pens need to be washed and dried thoroughly. Next, make a few cuts in it so that it is well soaked during the cooking process, also rub it with a mixture of salt and spices and leave for an hour. Peel the onion, do not cut it. Peel and chop the garlic.
  • Now put the knuckle in the pan with a whole onion and a few cloves of garlic, pour the beer. Boil the meat for one and a half hours. Do not pour out the beer, it will be needed for further watering of the meat during cooking.
  • Now move the knuckle to the baking sheet, after rubbing it with the remaining garlic. Pour the rest of the beer over it and put it in the oven.
  • Cook the dish for an hour, periodically pouring beer.

    This is the simplest method of cooking roasted shank in the sleeve.

    • 1 pork knuckle,
    • 5 cloves of garlic,
    • any of your favorite seasonings,
    • salt to taste.

  • First, you need to thoroughly wash the shank and scorch the bristles. Boil it is not necessary, because in the sleeve it is well steamed and, thus, fully softened.
  • Now rub it with seasoning and salt. In addition, make several cuts in the skin and put garlic cloves in them. Leave the meat to marinate for a half to two hours.
  • Put the whole knuckle on the sleeve, put it in a baking pan or baking tray and send it to the oven heated to 190 degrees for two hours. About twenty minutes before the readiness, pierce the sleeve in several places so that a delicious crisp will form on the skin.

    Now the recipe of cooking shank in foil.

    Here's what you need:

    • 1 knuckle medium size
    • 50 grams of mustard,
    • 50 grams of mayonnaise,
    • 50 grams of honey
    • pepper and salt to taste.

  • Wash the stick and boil for an hour with the addition of salt and pepper.
  • Next, prepare a kind of marinade, mixing mustard, mayonnaise and honey (it is desirable to use liquid). Grate the knuckle and wrap it well with foil so that no open area remains, and then place it on a baking sheet.
  • Heat the oven to about 200 degrees and send a baking sheet to it for an hour.
  • Next, reduce the heat to 170 degrees and unfold the foil so that the knuckle is covered with an appetizing ruddy crust.

    Delicious and delicious turn out knuckle, baked with apples.

    Here is what you need:

    • 1 knuckle,
    • 2-3 sweet and sour apples,
    • 5 cloves of garlic,
    • pepper and salt to taste.

  • Pens need to wash and dry.
  • Peel and crush the garlic in a garlic press or with a knife (you can also rub it on the grater).
  • Apples cut into slices, remove the core. It is desirable to clean the peel, especially if it is thick.
  • Rub the knuckle with salt, pepper and garlic, put in foil and overlay with apples.
  • All very well, wrap and send in the oven, preheated to 180 degrees, for 2.5-3 hours.
  • Serve a ready-made roasted shank right with apples, it is very tasty!

    How and with what to file?

    In principle, the knuckle can be served with different side dishes, for example, with potatoes, this combination is considered traditional in many countries.

    But remember that the dish will surely turn out to be very fat, and so that the meal is not too heavy and does not lead to indigestion, choose something light or even neutralizing fat as a side dish. So, stew or sauerkraut is ideal. And if you want something more unusual and refined, use baked apples.

    Table setting and dishes directly can also be any, but if you want to surprise the guests, then cook and serve the whole knuckle so that everyone can cut off a piece.

    Now you can cook pork in many different ways. Surprise the other half or family!

    Option One

    Make the most delicious and soft pork knuckle in the oven with beer.

    To prepare you will need:

    • 1 pork knuckle,
    • 2-2.5 liters of beer (preferably dark),
    • 1 onion,
    • 8-9 cloves of garlic,
    • spices and salt to taste
    • three tablespoons of vegetable oil.

    How to cook? It's pretty simple:

    1. Pens need to be washed and dried thoroughly. Next, make a few cuts in it so that it is well soaked during the cooking process, also rub it with a mixture of salt and spices and leave for an hour. Peel the onion, do not cut it. Peel and chop the garlic.
    2. Now put the knuckle in the pan with a whole onion and a few cloves of garlic, pour the beer. Boil the meat for one and a half hours. Do not pour out the beer, it will be needed for further watering of the meat during cooking.
    3. Now move the knuckle to the baking sheet, after rubbing it with the remaining garlic. Pour the rest of the beer over it and put it in the oven.
    4. Cook the dish for an hour, periodically pouring beer.

    Option Two

    This is the simplest method of cooking roasted shank in the sleeve.

    • 1 pork knuckle,
    • 5 cloves of garlic,
    • any of your favorite seasonings,
    • salt to taste.

    1. First, you need to thoroughly wash the shank and scorch the bristles. Boil it is not necessary, because in the sleeve it is well steamed and, thus, fully softened.
    2. Now rub it with seasoning and salt. In addition, make several cuts in the skin and put garlic cloves in them. Leave the meat to marinate for a half to two hours.
    3. Put the whole knuckle on the sleeve, put it in a baking pan or baking tray and send it to the oven heated to 190 degrees for two hours. About twenty minutes before the readiness, pierce the sleeve in several places so that a delicious crisp will form on the skin.

    Option Three

    Now the recipe of cooking shank in foil.

    Here's what you need:

    • 1 knuckle medium size
    • 50 grams of mustard,
    • 50 grams of mayonnaise,
    • 50 grams of honey
    • pepper and salt to taste.

    1. Wash the stick and boil for an hour with the addition of salt and pepper.
    2. Next, prepare a kind of marinade, mixing mustard, mayonnaise and honey (it is desirable to use liquid). Grate the knuckle and wrap it well with foil so that no open area remains, and then place it on a baking sheet.
    3. Heat the oven to about 200 degrees and send a baking sheet to it for an hour.
    4. Next, reduce the heat to 170 degrees and unfold the foil so that the knuckle is covered with an appetizing ruddy crust.

    Fourth option

    Delicious and delicious turn out knuckle, baked with apples.

    Here is what you need:

    • 1 knuckle,
    • 2-3 sweet and sour apples,
    • 5 cloves of garlic,
    • pepper and salt to taste.

    1. Pens need to wash and dry.
    2. Peel and crush the garlic in a garlic press or with a knife (you can also rub it on the grater).
    3. Apples cut into slices, remove the core. It is desirable to clean the peel, especially if it is thick.
    4. Rub the knuckle with salt, pepper and garlic, put in foil and overlay with apples.
    5. All very well, wrap and send in the oven, preheated to 180 degrees, for 2.5-3 hours.
    6. Serve a ready-made roasted shank right with apples, it is very tasty!

    Pork knuckle

    Pork shank can be cooked a lot of dishes for all occasions. It can be cooked, baked, smoked, fried, added to brawn or soup, stuffed. And each of these options is quite suitable for the holiday table. But! Is it worth depriving yourself of the pleasure of eating pork shank on weekdays? Probably not. After all, the pork knuckle can be served both to your favorite side dish, and added to pea soup, and put on sandwiches. In general, as you wish, and get pork knuckle and be sure to try it in your kitchen. And more than once. And then decide, every week you will be preparing a shank for your relatives or in a week.

    In this section, our authors share recipes of pork shank dishes with step-by-step photos and instructions. Want to know how to cook a pork knuckle delicious? Cook with us!

    Each selection contains from 3 recipes with step by step photos and videos

    Someone pork knee may seem very rude and too primitive dish, but in fact it is a masterpiece of simple, but hearty cuisine. Maybe this is not the most tasty morsel, but it is inexpensive and nourishes the body better than any XXL shawarma.

    The rudder is oily, it has a peculiar smell that you cannot bring out in any way - yes, it is all there. However, you forget about it when you smear vigorous mustard on a crisp crusty crust, string a piece of skin on a fork and tender meat like an angelic kiss of meat, pick up the marinated onion left on the cutlery, put it in your mouth and feel how your taste buds go crazy explosive taste excitation.

    After that, take a decent sip of beer and feel how your soul ascends somewhere up, above Valgalla and the Garden of Eden. This is a cosmic pleasure and at the same time hearty grub for real men and gourmets who do not count calories and know that the skin is incredibly tasty.

    Ingredients:

    • Pork knuckle - 1 pc.
    • Carrots - 2 pcs.
    • Onion - 2 pcs.
    • Garlic - 3 cloves.
    • Bay leaf - 2 pcs.
    • Black pepper - 10 peas.
    • Dark beer - 1 l.
    • Sugar - 3 tbsp. l
    • Soy sauce - 1 tbsp. l
    • Mustard - 3 tbsp. l
    • Salt - to taste.

    Cooking:

    1. Thoroughly wash the knuckle, saving her from the foulness of the slaughterhouse and vicious lifestyle.

    2. Nashpigovyvayem knuckles garlic. The pig's knee has natural boundaries between the fibers, and some prefer to shove lobules there. We recommend running the garlic into the cuts, otherwise it may just fall out.

    3. We take a large saucepan, we put there pork, we fill with beer. Be sure to dark, because it has a richer taste. The brighter and tastier the beer, the more interesting the taste of the shank itself. But "Guinness" with its coffee notes will not work, too elegant. In a classic beer recipe, you need a lot - in fact, it replaces water throughout cooking. But if you do not want to spend money on the knuckle, you can do with one liter, and fill the rest with water. Believe me, the difference will not be too big.

    4. Throw laurel, 2 tablespoons of salt, chopped carrots and onions (no need to chop, you can chop into large chunks), pepper. For more flavor, you can add Bulgarian pepper, tomatoes and ginger root. It will not affect the taste much, but it will help to overcome the annoying pig flavor, because of which many pigs dislike. So if there are vegetables in the fridge that have failed, you can safely throw them into the broth.

    5. Cook our leg 2-2.5 hours. A lot depends on the meat. If the pig is old and vicious, then you can keep it on fire for all three hours. Do not forget to remove the foam.

    6. We take out the knuckle, let it lie down, dry.

    7. Mix in a plate mustard, honey, a little beer broth and soy sauce and brush it with a brush with a brush. You can make incisions on the skin - then the fat hidden under it will melt, and the crust will become more crispy. Plus, the sauce will penetrate much deeper.

    8. Send the knuckle to the oven for 30-40 minutes.

    Option number 2, not canonical

    There is another option, not canonical, but also very tasty. For a change, replace beer with kvass. The taste will be different, the color too, but the impressions are purely positive. We strongly advise to take a draft kvass, in any case not shop. Nothing fantastic, just delicious.

    How to cook baked pork shank

    You can serve the drumsticks with a side dish as easy as a potato or with something more specific, like chestnuts or apple sauce. Finely chop the carrots with a knife and continue with celery and onion. Put the chopped vegetables in a large saucepan and let fry for a few minutes. Add the pork steering wheel and give it brown on all sides. Add a glass of beer and let it evaporate completely. Add mustard and honey, season with salt and add a sprig of myrtle.

    Cook the shank in a 180 ° preheated oven in a suitable saucepan, otherwise move the drumsticks with your sauce into a baking dish. Leave the drumstick to cook for about two and a half hours, making sure that it does not dry out and does not take care of this every 30 minutes. When it is about an hour, before peeling, peel and chop the potatoes, put them in a saucepan with a little oil, garlic and a sprig of rosemary and leave to cook until ready, and then serve hot along with the drumstick.

    If there is no desire to mess around with meat for a long time, and you want to eat a delicious pork knuckle, you can use the method of cooking in the sleeve. It is truly considered the universal method of turning any meat into an exquisite dish. And it will take quite a bit of time and effort.

    The following products should be on hand:

    • Pork knuckle - 1 piece.
    • Garlic - 1 big head.
    • Mustard - 1 tablespoon.
    • Salt to taste.
    • Seasoning for pork to taste.

    To make beef meat even tastier, you can marinate it for one night with chopped aromatic herbs and drizzle with oil, so that tastes can penetrate well into the meat. It is difficult to keep the drumstick, it usually ends immediately, but in the case of closing it in a hermetic closure and place it in the refrigerator for a maximum of three days. You can use pre-machined shanks that are on the market if you have less time, in this case time is halved. This preparation can be carried out in a pan and skip the drumstick in the oven for about an hour at the end of cooking. A second dish that is easy to make and perfect for including an important lunch or dinner on the menu. Struggling with the organization of dinner with friends, he often invades the crisis.

    1. An important rule of work with shank is its thorough washing.
    2. Replace this action by soaking the meat in cold water for 20 minutes. After that, you need to give a good drain water and dry the surface a little.
    3. Before being sent to the oven, the meat must be marinated, for this it is wiped with spices and salt. It is advisable to give him a couple of hours, well insist. Mustard perfectly softens the meat, and after cooking no vein is felt.
    4. Once the knuckle has been marinated, it can be placed in a culinary sleeve and sent to be baked in the oven.

    The temperature regime should be from 150 to 180 degrees, it will take an average of 1.5-2 hours until the knuckle is fully prepared. But a lot also depends on the size of the piece.

    Мы не хотим приносить одни и те же блюда к столу, пытаясь выбрать что-то подходящее, может быть, не очень требовательное, но это заставляет нас делать, отличная фигура. Печеный свиной руль с рецептом Бенедетты Пароди может сделать для нас. Второе мясо на самом деле очень просто сделать. This requires no more than two hours of cooking, but the fact remains that you cook almost independently: once placed in the oven, you can devote something else. The recipe requires shins to accompany the side of the potato, but nothing prevents you from choosing other vegetables.

    If you want to pamper guests with something special, you can cook pork in wine. This is usually a win-win for any holiday table, as it has a bright, memorable taste and does not require much effort in preparation.

    You will need to take the following ingredients:

    • Pork knuckle - 1 piece.
    • Sour cream fat - 500 g
    • Garlic - 1 small head.
    • Carrots - 2 pieces of medium size.
    • Bulb onion - 1 piece large.
    • Red semi-sweet wine - 0.5 l.
    • Bay leaf - 2 pieces.
    • Black pepper is not ground.
    • Salt and spices to taste.

    In the meantime, prepare the potatoes: rinse them well, cut them into pieces, but do not peel them and do not throw them into the saucepan with oil over fairly high heat. Season with salt and serve with meat. The head, in this case pork, is the part of the meat that starts just below the knee and ends just above the foot. This is a particularly tasty cut, although fairly inexpensive, which requires lengthy cooking. It is usually sold as a single unit, and it is very rare to find it chopped, because manufacturers are required to freeze their shins in order to be able to cut it into exact pieces.

    1. All vegetables are cleaned and washed under running water.
    2. Wine is poured into the tank and onions, carrots, garlic and spices are poured.
    3. The meat is laid out and if the wine does not completely close it, you can add a little boiled water.
    4. This marinade stays overnight in a cold place for 7-8 hours, you can overnight.
    5. In the morning the knuckle goes, and is laid out in a baking mold.
    6. It should be pre-greased or oiled.
    7. The meat is richly covered with sour cream, which is mixed with crushed garlic.
    8. It is necessary to bake in the oven for at least an hour, at a temperature not lower than 250 degrees.
    9. Fried or boiled potatoes are great as a side dish.

    Recipes can be modified or experimented with side dishes. The main thing is to strictly follow the technology so that in the end the meat is not dry or harsh. It is also necessary to take into account the age of the pig, shanks after the young individuals can bake less time and the meat from them will be several times juicier. But after the old animal, the piece needs to be marinated thoroughly and for a long time, baked a little longer, constantly pouring it with boiling fat. In this case, the final result will be delicious and no less juicy.

    Of course, this type of meat cannot be considered scanty, but it is wrong to classify it as fat and, therefore, not easy, because its numerous muscle groups are dry, and parts with a large presence of fat are easily separated. Thus, the uncontrollable pork wheel is not the meat itself, but a fat sauce, with which it is often used to accompany the course. Of great importance in Central Europe, especially in Germany, the pigtail in Italy is widespread in Trentino-Alto Adige, where it is considered to be a real traditional dish, consumed especially in mountain refuges.

    Video instruction

    When properly prepared, pork knuckle turns into a real delicacy, the unsurpassed flavor and appearance of which nullifies attempts to make a choice in the direction of a more wholesome dish. But sometimes you can afford this kind of excesses and enjoy the delicious taste of this fairly high-calorie food.

    How to cook pork wheel

    Any drug that you choose for a pig shank is important to know that it will require long-term cooking, which can vary from 2 to 3 hours. The secret of its taste and softness is slow cooking of this meat! In Germany, in general, the leg is eaten on the grill with boiled potatoes or sauerkraut and mustard.

    After washing and drying the drumstick, turn it into a mixture of rosemary and sage. Put the drumstick in a bowl, sprinkle with oil and let it rest for several hours in the refrigerator. As time passes, fry the garlic clove in a saucepan and add a shank to circle it on both sides. At this point, transfer it to a baking dish along with the culinary base and peeled potatoes cut into pieces.

    How to cook pork knuckle at home in a slow cooker?

    • large pork knuckle - 2 pcs.,
    • red wine - 250 ml,
    • - 90 ml
    • salt - 10 g,
    • garlic - 1 large head,
    • onion - 1 pc.,
    • carrots - 1 pc.,
    • Lavrushka - 1 pc.,
    • black pepper - 10 peas.

    Remove skin from shin, then rinse and dry thoroughly. Pound the spices you prefer and add them to the salt and pepper in a large bowl. Place the drumstick inside and turn it over several times before wrapping it with aluminum foil and letting it rest for at least a couple of hours in the refrigerator. As soon as you take the drumstick, heat the oil in a large saucepan and dip it for about half an hour, turning it over. Then cook for about 2 hours or until the shin is especially soft and serve with a base of cooking.

    Start frying some oil and butter in a large pot of garlic and onions, rosemary and sage. Brown drumstick for a few minutes and then mix it with wine. When it has almost completely evaporated, add a glass of water with a half nut and sprinkle with very small salt and paprika. Cook for about 2 hours on low heat, turning it periodically and adding a little water if it becomes too dry.

    We start cooking dishes with the preparation of pork shank. We wash it thoroughly, scrape away the dirt with a brush or knife, preliminarily, if necessary, scorch the bristles. We put the prepared product into the multi-device container, add the onion and carrot, peeled and cut into quarters, and also drop the peas, salt and laurel leaves. Pour water into the bowl so that it completely covers the contents and turn on the device in the "Quenching" mode for forty minutes, if the multicooker with the pressure cooker function, or for an hour and a half in the normal mode.

    Get acquainted with 3 recipes of nutritious food that will satisfy even the greatest gourmets! Saying "the heart through the stomach" in the case of men takes on special significance, especially when the knuckle comes. This delicacy can satisfy even the greatest hunger. We decided to check why so many people love joints and what properties it has.

    100 g of the joint has almost 300 kcal, about 25 g of fat and about 19 g of animal protein. It is not surprising that the pig bone was placed in the ranking of the most fatty dishes. It is most often eaten by men, because it gives them enough energy. Pork is also a source of muscle building material - protein and fat, which gentlemen quickly burn during a sufficiently large physical effort. However, the filling fist is not only eaten due to the content of valuable nutrients and high calorific value.

    Over time, we extract the meat on a plate, pour the broth into another vessel, it can be used to prepare other dishes, and throw away the vegetables. We clean the garlic teeth, cut them in half or in quarters, stuff our knuckles with them around the perimeter and return the products to an empty multicastry. Fill them with wine and soy sauce after that, set the device to the "Baking" mode and keep the shank in it for thirty minutes. After that, switch the current mode to the “Frying” function, turn the knuckles and let the liquids evaporate for fifteen minutes, and let the dish roast a little. In a conventional slow cooker without a pressure cooker function, it is better to continue cooking in the “Baking” mode with the lid closed.

    To top it all, its unique advantage is its unique and distinctive taste. “I dream of a perfectly prepared joint and a pint of beer,” this phrase, of course, could be heard from a man’s mouth more than once. Especially after a day of tedious work. Gentlemen love to enjoy the taste of this pig specialty with good beer and good male companions.

    But not only men love this rarity. As it turned out, there are also ladies who are not afraid of the high numbers, which are terrible from the caloric table. They appreciate the taste and well-being that comes after tasting a delicious pork joint. For non-believers who do not want to be sure that the women's group is also celebrating the consumption of pig knuckles, a great opportunity to dispel their doubts is to visit the Holonka Days. There you can meet both gentlemen and ladies engaged in overtaking delicious pig joints.

    How to cook roll of pork shank?

    • pork knuckle,
    • salt - large,
    • ground black pepper - a few pinches,
    • garlic - 2-3 teeth
    • onions - 1 pc.,
    • carrots - 1 pc.,
    • Lavrushka - 1 leaf.

    Fill the prepared knuckle with water, add onions and carrots, peeled and cut into pieces, throw salt and lavrushka and cook the product on low heat for two hours. After that, remove the knuckle on a plate, give a little cool, cut from the side of the thicker part and remove the bone. Rub the meat inside with pepper, salt and minced garlic, roll up the roll, dress up with string and place under the press for a few hours. After that, let the dish cool in the fridge and can try.

    How to cook pork shank in Czech beer?

    • large pork knuckle - 1 pc.,
    • dark beer - 2 l,

    Spices for boiling:

    • - 1 piece of 2 cm
    • allspice - 10 peas,
    • dried marjoram - 0.5 tsp,
    • dried parsley - 1 tsp,
    • Lavrushka - 5 sheets,
    • cumin seeds - pinch,
    • salt - 1 tbsp. spoon,

    Spices for baking:

    • soy sauce - 25 ml,
    • honey - 35 g,
    • vegetable oil - 25 ml,
    • garlic - 3 teeth
    • ground black pepper - 0.5 tsp.

    My pork knuckle, carefully rub the spicy mixture prepared from grated ginger root, dried marjoram and parsley and put in a suitable pan. Add laurel leaves, sweet pepper peas, caraway seeds and salt to the same place, pour in dark beer and set on fire. Cook the contents under the lid on the lowest fire for about two to three hours. After that, we shift the knuckle on a baking sheet, rub with a mixture of soy sauce, honey, vegetable oil, ground pepper and squeezed garlic and place for an hour and a half in the oven, preheating it to 180 degrees. In the process of baking, we necessarily pour the juices on the pan from the pan for juiciness and golden brown.

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