Pork shank in the sleeve. Knuckle baked in the oven in the sleeve

• pork knuckle (large) - 1 piece.
• mustard - 4 tbsp. spoons.
• mayonnaise - 2 tbsp. spoons.
• turmeric - 1 tbsp. spoon.
• seasoning for meat - 0.5 tbsp. spoon.
• honey - 1.5 tbsp. spoons.
• sunflower oil - 2 tbsp. spoons.
• salt - to taste.
• garlic - 5 cloves.
• ground black pepper - 0.5 tsp.

How to deliciously bake pork knuckle in the oven:

First you need to prepare the pork leg. Scrub very well with a knife and rinse. Since I take homemade pork knuckle, I initially boil it. Put the pork leg into a large saucepan in boiled water and cook over low heat for 1.5-2 hours. 10 minutes before turning off, put 1 tablespoon of salt into the water. Thus, the meat will remain juicy and soft, and at the same time it will be sufficiently salted. You can add bay leaves, peppercorns, vegetables and roots to the pan with the knuckle - this will saturate the meat with taste.

Now let's prepare the marinade: mix honey, turmeric, salt, mustard, seasoning for meat and mayonnaise. Add a couple of garlic cloves passed through a press.

Mix everything and pour sunflower oil, season with ground black pepper. Mix until smooth.

Remove the boiled pork leg from the pan, cool.

Make cuts with a knife in the shank so that it is well saturated with spices. Cut the remaining garlic into 2-4 parts (depending on the size of the cloves) and stick into the holes.

Next, grease the entire leg well with marinade, grate and leave to marinate in the refrigerator overnight. If you do not have time, leave at least 4-5 hours. The longer the leg marinates, the tastier and softer it will turn out.

After the meat has marinated well, you need to put it in a baking sleeve, pour the remaining marinade over it, tie the ends tightly. Bake in a preheated oven to 180 degrees. Then after 30 minutes reduce the temperature to 170 degrees and bake until done. The shank is baked for at least 2 hours, so feel free to set a timer for this time and you can do other, more important things. 30 minutes before cooking, be sure to carefully cut the seam of the sleeve to get a slightly crispy, golden crust.

The readiness of the shank must be checked by making a deep incision with a knife. If no juice comes out, then the meat is ready. After turning off the oven, leave the knuckle to lie down for another 30 minutes, it needs to settle.

Ready appetizing baked knuckle can be served at the table, but first you need to properly decorate the dish. Put the meat on a wide, large tray, surround it with a side dish of thinly sliced ​​vegetables, sauerkraut, pickles and marinade (tomatoes, cucumbers, zucchini,), add cranberries and sprigs of greens.

To make the dish even more appetizing and tastier, serve a sauce for the knuckle, for example, from horseradish or mustard. To do this, in a small container, mix a little horseradish or mustard with sour cream, add a couple of drops of lemon juice, stir well. You can also submit

Pork knuckle baked in the oven in the sleeve will definitely appeal to men, because they are the ones who love baked meat with a ruddy, golden crust, completely soaked in 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 - they have 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 will remove the finished baked part of the pork from the sleeve and 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.

If you want to cook something unusual and very tasty for some holiday or family celebration, then the pork knuckle baked in the oven is just what you need. It is tasty, fragrant, beautiful when served, and definitely will not leave anyone indifferent among your guests.

What’s more, it’s very easy to prepare. Quite a bit of time will need to be spent on preparation, and then you can safely prepare salads and snacks for the festive table. And if you bake it in a sleeve, or foil, then after cooking you don’t even have to wash the oven.

Pork knuckle (or shank) is cooked in cuisines around the world. This dish is considered a delicacy! And there are many ways to prepare it. Whoever has visited the Czech Republic at least once, then by all means tried it, they have this traditional national dish.

The back part is used for baking, it has more meat and it turns out tastier. The front part can be used for jelly and for rich soup. So, for example, to cook delicious, it is better to choose this particular part. The real one is also prepared from the shank.

To make the meat tasty and juicy, it is pre-boiled with a mixture of spices and herbs, then marinated, and only then baked in the oven. Sometimes they are simply marinated and baked. Moreover, there are as many ways to marinade as there are ways to cook this dish. Pickled in spices, sauces, beer, wine.

Today I want to offer two completely different recipes for cooking pork knuckle. Both are very tasty. According to the first recipe, the meat is cooked faster, without pre-boiling. The second one is a bit longer. Because most of the time is spent on the long process of pickling meat.

Pork knuckle marinated in a sleeve with soy sauce

We will need:

• pork knuckle - 1 -1.2 kg (back)
• spices - zira, coriander, oregano, paprika, ginger, basil, thyme, celery
• chopped dried onion and garlic
• salt, pepper - to taste
• soy sauce - 3 tbsp. spoons
• tomato paste - 2 tbsp. spoons
• garlic - 3 cloves

Cooking:

1. Rinse the meat thoroughly, drain the water and dry it with a paper towel.

2. We make a mixture of spices. We take half a teaspoon of coriander, cumin, rosemary, crush in a mortar. Add bay leaf and also grind. Add a teaspoon each of paprika, ginger, and a pinch each of chopped oregano, thyme, celery and basil.

3. Pour soy sauce, add tomato paste, mix. Add salt - an incomplete teaspoon, ground black pepper, who likes it spicier, you can add more. I add a big pinch.

4. Add half a teaspoon of dried onion and garlic. Or you can add fresh onion rings and minced garlic. Subsequently, it will need to be removed.

5. We coat the finished shank with the resulting marinade, and remove it directly with the marinade into the sleeve. Leave to marinate for 5-6 hours at room temperature. You can periodically open it and rub the mixture of spices into the meat.

You can marinate all night, placing it with the marinade in the sleeve in the refrigerator.

6. When the meat is marinated, remove the onion and garlic from the sleeve if you added them fresh. If they are fried, they will start to burn, and at the same time give an unpleasant smell.

7. Preheat the oven to 180 degrees.

8. Close the sleeve or baking bag tightly, then make two small punctures in it at the top so that steam comes out and the bag does not burst.

9. Put on a baking sheet and bake in the oven for two hours. Nothing, if during this time the sleeve darkens from the inside, this will not affect the quality of the meat in any way.

10. After this time, the sleeve can be cut, freeing the meat and put back in the oven so that the meat is covered with a golden crust. If the crust has already appeared without it, then this procedure can not be done.

11. The readiness of the meat is checked with a sharp thin knife. If it easily enters the meat, then it is completely ready.

12. We serve the whole knuckle on the table so that everyone at the table can see what beauty we have turned out. Usually at this moment everyone begins to admire the dish, and it seems to me that “so praised” it turns out to be even tastier. Then put it on a separate table (ignore the dissatisfied exclamations), put it on a board and cut into portions.

13. The finished dish is usually served with sauerkraut, or plain or with. Today I cooked this dish just for my family and made it with cabbage, potatoes and other vegetables.

14. Eat with pleasure. Give the bone from the shank to gnaw on the one who praised it the most.

That's basically it. Cooking costs, as you can see, at a minimum. Of course, it takes a lot of time, but all this time it is either pickled or baked.

Pork knuckle under beer marinade, baked in foil in the oven

And now I will share with you a recipe for a very tasty shank, which we will pre-boil, then marinate, and then bake in foil.

We will need:

• pork knuckle - 1-1.2 kg
• onion -1 pc
• carrots - 1 pc.
• garlic - 0.5 heads
• mixture of spices and herbs
• honey -2 tablespoons
• dark beer - 2 glasses
• soy sauce - 4 tablespoons
• mustard - 1 tbsp. spoon
• onion peel - a handful
• salt pepper
• allspice - 4-5 pcs
• vegetable oil for lubrication

Cooking:

1. Rinse one handful of onion peel thoroughly under running water.

2. Boil 2 liters of water, add a dessert spoon of salt, allspice and onion peel. Let it boil for 3 minutes. Turn off the water and cool.

3. Add the washed shank to the cooled brine and leave overnight in the refrigerator.

4. The next day, put the pan with the contents along with the brine on the fire, bring to a boil. Add the onion head and whole carrots. We reduce the fire and cook for 1 hour on low heat.

5. Then carefully take it out so as not to damage the skin. Let's cool down.

6. We make a marinade. Mix honey, soy sauce, mustard, salt, chopped garlic, add a mixture of spices. You can use the same spices that were used in the previous recipe. Add some salt and pepper. Mix everything thoroughly.

7. Coat the cooled meat with the resulting marinade, put it in a cling film or bag, and leave to marinate for 6-12 hours.

8. After that, remove the film or bag, carefully peel the garlic, otherwise it will start to burn when the meat is baked. From this, the meat will smell tasteless, and may even be bitter.

9. Mix the rest of the marinade with beer.

10. Grease a baking sheet with oil and line with a double layer of foil. Once again, grease the foil itself with oil.

11. Put the meat on the foil, and close it on all sides.

12. Preheat the oven to 180 degrees. Bake in foil for 1.5 hours.

13. Then open the foil, reduce the temperature to 170 degrees. Pour marinade with beer. And put back in the oven to bake.

14. Now the main witchcraft begins. Every 10-15 minutes we take out a baking sheet and pour the meat with a mixture of marinade and beer. If the mixture ends earlier, then we continue to pour only beer. We bake the shank for an hour.

15. We take out and cut into pieces.

16. Serve with stewed cabbage or mashed potatoes.

As you can see, this recipe takes a lot of time. But the taste of pork knuckle prepared in this way exceeds all expectations. Her meat is tender, juicy, with a piquant taste and simply divine aroma.

If you have time, be sure to cook the shank according to this recipe. If there is less free time, then cook the shank according to the first recipe. But be prepared! And if you have never cooked it before, you have lost a lot! Those who try such baked meat at least once become its fans forever. It's like love at first sight! There are no indifferent!

Bon appetit!

Pork knuckle baked in a sleeve in the oven is a great example of how you can deliciously cook a pork dish at home. At its core, pork knuckle is very similar to homemade boiled pork or ordinary oven-baked meat, except that it is better suited to the table as an appetizer. Better, of course, in my subjective opinion, but because of the lack of it as an appetizer, I most often serve this dish to the festive and everyday table.

To prepare homemade shank, we need the following ingredients: pork leg, salt, pepper, garlic, mayonnaise, coriander, bay leaf, rosemary and thyme. If everything is simple with spices, herbs and seasonings, then with the purchase of a leg, nuances may arise. By nuance, I mean choosing the right pork leg at the time of purchase. Personally, I buy a pork leg for shank in the meat pavilion of the market closest to my house, from the same sellers from whom I buy lard, pork and veal. The final result of your cooking will largely depend on the choice of meat, so approach this lesson with all responsibility.

After the pork leg is cleaned, washed and boiled, it's time to proceed directly to baking it in the oven. This can be done in different ways, but the best options would be to bake pork in a sleeve. Thanks to this, the shank will turn out to be more juicy and tender in taste, as it will be cooked in its own juice. During the time that the shank is in the oven, which is almost half an hour, you will have just enough time to start preparing a side dish for it.

After the pork knuckle in the sleeve is ready, it must be removed from the oven and allowed to cool completely. After it has cooled completely, transfer the shank to the refrigerator, and wait until it has completely cooled. The peculiarity of this meat appetizer is that it tastes best when cold, so until it is completely cooled, you will have to be patient.

Ingredients:

• 1 pork leg
• Pepper
• 1 head of garlic
• Coriander
• Mayonnaise
• Bay leaf (ground)
• Rosemary
• Thyme

Cooking step by step with photos:

Bon appetit!

Pork knuckle in the sleeve is quite simple to prepare, and you can verify this by carefully reviewing the recipe, or simply by preparing this appetizer yourself. In any case, true lovers of meat dishes will appreciate the taste of pork knuckle and reward you with well-deserved compliments. Finally, I want to give a few tips so that your pork knuckle in your sleeve turns out juicy and tasty the first time:

• The key to success in cooking pork knuckles begins at the stage of buying a pork leg in the market or in a store. The leg should be fleshy and contain less fat;
• The pork leg must be thoroughly scraped with a knife, while removing hairs and dirt from it;
• The taste of the finished shank largely depends on the selected spices, herbs and seasonings. Therefore, approach the choice of these ingredients, guided by your culinary preferences;
• The shank to the table is served cold, so cool it thoroughly before serving in the refrigerator.

Ingredients:

2 pork knuckles spices salt, garlic
Difficulty of preparation: *
Cooking time: 8 hours marinating + 1 hour 30 minutes baking
Calorie content in 100 gr: 124 kcal

Pork knuckle is perfect for a festive or just a Sunday lunch with 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.