This simple recipe is for those who love baked pork dishes and are not afraid of the high fat content of this meat. After all, there is nothing tastier and more appetizing than a juicy pork knuckle cooked in a sleeve and in the oven - thanks to the marinade. You can use different spices to enhance the already incomparable taste of roasted pork shank.
Pork knuckle - 1 kg
Garlic - one head
Honey - 1.5 tbsp. spoons
Apple or rice vinegar - 3 tbsp. spoons
Spices for barbecue - 1-2 teaspoons
Mustard - one and a half tbsp. spoons
Peppercorns - 5 pcs.
Bay leaf
Soy sauce - 5 tbsp. spoons
Food salt - half a teaspoon
Olive oil - 2 tbsp. spoons
1. First, thoroughly rinse the shank under running water, then dry it with a towel and remove excess digging from its surface with a knife.
2. Pour clean water into the pan, place our shank, add peppercorns and bay leaf. We cook for about an hour.
3. We clean the head of garlic and disassemble it into cloves.
4. Cooking marinade for pork knuckle.
Put mustard, spices in a bowl ...
... and while stirring, gradually pour in the olive oil.
Then add apple cider vinegar, honey and soy sauce. Mix until a homogeneous consistency is obtained.
5. We remove the knuckle from the pan with broth and make small cuts. Stuff the garlic cloves into these holes. The shank must be stuffed evenly on all sides.
6. Pour the stuffed shank with the previously prepared marinade and let stand for about half an hour.
7. We put the pickled shank in the baking sleeve ...
... carefully pour in the marinade ...
... and tie the edges of the sleeve with clips.
8. Place the packed shank in a baking dish. Pour a couple of glasses of plain clean water into the mold itself. We bake the shank in the sleeve in the oven at a temperature of about 200 ° C for an hour. Then lower the heat to 180°C and bake for another 40 minutes. To make our knuckle ruddy in appearance, you need to get it out of the oven, cut the sleeve, scoop the sauce from it and grease the drumstick. Then send the shank back to the oven to bake for 20 minutes.
9. Put the finished baked knuckle on a plate and pour the sauce from the sleeve.
Serve to the table along with fragrant herbs and vegetables.
Bon appetit everyone!
The 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.
Dish: Main course
Preparation time: 30 minutes
Cooking time: 2 hours 30 minutes
Total time: 3 hours
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 all over with 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.
Put in a bowl, cover with 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.
Bon Appetit!
We spread the juicy and beautiful pork knuckle on a flat dish and serve. Eat healthy and with appetite!
This recipe proposes to increase the already long cooking time of pork knuckle. Having tried this incredibly tasty, juicy and tender meat at least once, you will not regret that you have been preparing this dish for so long. The main secret of juicy shank is that when baking, every 10 minutes it needs to be watered with juice, which is released during cooking. Believe me, you have never tasted tastier meat!
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Juicy and unforgettably tasty knuckle baked in beer marinade is ready to surprise you and your guests! Eat with pleasure and pleasure!
Pork knuckle baked in the oven is a great option for a hearty lunch or dinner. The output is such a beautiful dish with a golden crust that it can be served on the festive table. The baking sleeve used in cooking greatly simplifies the culinary process. Firstly, in it the meat always turns out to be very juicy and tender, and the hostess does not spend much effort on it. Secondly, the dishes and oven always stay clean!
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Delicious pork knuckle is ready! We cut it into portioned pieces and serve it to the table with your favorite side dish and sauces. Eat to your health and have a hearty lunch!
A very convenient recipe for those who want to quickly cook both a meat and a hot dish in one go. The cooked meat is so tasty, fragrant and juicy that you should definitely try it! Moreover, if you do not have much time left, then you can not marinate the shank in advance - anyway, lunch will be very appetizing and satisfying. The roasting sleeve will help the meat cook evenly and retain all of its juices. And since the pork is baked without any excess fat, the dish is not too high in calories.
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When the juicy shank is ready, cut it into pieces and serve with vegetables. If desired, you can sprinkle the dish with fresh chopped herbs and garnish with dill, parsley or onion. Eat healthy and with great appetite!
If you want to surprise your loved ones and guests with an unusual and delicious dinner, then there is nothing better than a pork knuckle baked in a sleeve. The aroma that will fill your entire home will not leave anyone indifferent, including gourmets! The mustard marinade in which the ham is cooked makes the dish incredibly beautiful, creating a golden crust on its surface. And the roasting sleeve - a real helper for any housewife - will make the pork knuckle very juicy and soft.
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Tip: lubricate cuts and fillets more thoroughly.
Tip: if time permits, leave the shank right in the sleeve for a couple of hours so that it marinates better.
Serve the finished pork knuckle hot along with stewed, fresh or baked vegetables. Have a delicious and satisfying lunch!
From all parts of the pork carcass, you can cook something delicious: a delicious kebab from the neck, jelly from the legs, liver pancakes from the liver, and so on. But today we have a pork knuckle baked in the oven in the sleeve for dinner, it is very tasty and will suit any holiday table.
Pork knuckle or shank is one of the cheapest parts of a pork carcass, but no less tasty if you approach it correctly. According to our simple recipe, you can cook delicious meat, much healthier than store-bought sausage, made entirely of hazards. I baked right away, you can first boil it then bake it in foil with sauce - look with preliminary boiling.
The process of cooking shank in the oven is simple and not troublesome. Initially, you need to buy a beautiful and fleshy pork knuckle on the market. Scrap it well with a knife.
Then soak in cold water, you can add a spoonful of soda to it, so that later it is better to clean the skin.
Next, we wash the shank, scrape it again and bring it to the finished look. We make cuts on the shank so that the marinade is better absorbed and prepare the marinade itself.
See also - a very tasty step by step recipe.
To do this, mix all the spices, add oil, crushed garlic, mix - the marinade is ready.
Advice: spices take at your discretion, I took all about a teaspoon.
You can also cook without cuts, but then the shank is unlikely to marinate through thick skin.
You can also make cuts and insert garlic cloves into them. As you like, as you please. Next, rub the shank well with the marinade so that the marinade gets into all the cuts.
It remains to prepare a baking sheet, a sleeve. Now, together with the marinade, carefully shift the shank into the sleeve, tie it, and place it on a baking sheet.
I put it in the cold for the night and in the morning I immediately sent it to the oven with a tray. If you want faster, then marinate at least a couple of hours.
I prepared a shank in my sleeve for 2 hours at 150 degrees, baked for another half an hour without a sleeve. I just cut it up and baked it for a ruddy look.
But my shank was small, about 1 kg of weight, if you have more, you need to increase the temperature and the baking time to about 2.5-3 hours.
And now our pork knuckle, baked in a sleeve in the oven, has ripened, I still left it to cool, and cut it, serving it with black bread and pickled cucumber. Everyone at home appreciated it - tasty and simple, I recommend it for a change in my menu.
How to bake a knuckle in a sleeve in the oven, video
See also - step by step recipe with photos.
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