Marinade for pork shank in a slow cooker. Pork knuckle in a slow cooker

09.02.2018

The knuckle is one of the parts pork ham, the basis of which is predominantly the protrusion of muscle tissue, as well as a small amount of connecting. It is not too fatty, perfect for creating festive hot dishes, and it is cooked mainly individually - the side dish is made separately. How to deliciously cook pork knuckle in a slow cooker

Most knuckle based dishes are classified as German cuisine, therefore, when starting to master working with it, you should try out options for snacks with beer. In particular, it deserves attention pork knuckle with garlic, rosemary and hot pepper, which harmonizes perfectly not only with light alcohol. It goes wonderfully with baked potatoes, therefore it will become worthy decoration dining table.

Ingredients:

pork knuckle – 1.5 kg;
garlic cloves – 6 pcs.;
dried ground rosemary – 1 tsp;
vegetable oil – 2 tbsp. l.;
lemon;
ground hot peppers– 1/2 tsp;
salt;
water - half a glass.

Cooking method:

Pork knuckle roll in the Polaris multicooker with herbs and cheese

Another amazing one simple option preparing pork knuckle for everyday or festive table- creating a roll based on it. The whole scheme of work consists of stewing the product, and then removing it from the bone and stuffing it with a pre-prepared filling. Chilled, this roll will replace store-bought sausages and make you take a fresh look at meat dishes. IN this recipe a mixture of cheese and herbs is mentioned as a filling, but you can use cereals, mushrooms, pickles and a lot more various products right down to pickled apples.

Ingredients:

pork knuckle – 1.3 kg;
bulb onions;
carrot;
garlic cloves – 2 pcs.;
semi-hard cheese – 300 g;
bunches of parsley – 2 pcs.;
salt, peppercorns;
Bay leaf- 2 pcs.

Cooking method:

One of the main attributes of the Christmas menu in Germany is a spicy pork knuckle marinated in dark beer with carrots and onions. Due to the fact that this meat is not too dry, in the last half hour of its preparation you can add pieces of potato to it - this way you will have a side dish ready for it at the same time as the shank. Moreover, due to the impregnation with fat flowing from the shank, the potatoes will not require particularly complex manipulations to prevent dryness.

Ingredients:

pork knuckle – 1.2 kg;
dark beer – 1 l;
honey - 2 tbsp. l.;
mustard – 1 tbsp. l.;
garlic cloves – 4 pcs.;
carrots – 2 pcs.;
onions – 3 pcs.;
salt;
a mixture of ground peppers;
bay leaf – 2 pcs.

Cooking method:

After scraping the surface of the shank, fill it cold water and leave for 3 hours.
Then dry with paper towels and place in a slow cooker.
Fill with beer.
Remove the skins from the onions and add the whole heads.
The carrots also need to be peeled, cut into 4-5 parts, and added to the shank.
Do the same with garlic cloves. Lastly add the bay leaf, salt and pepper mixture.
Lower the lid and select the “Extinguishing” program. Cook the shank for 2 hours.
While it is stewing, mix honey with mustard, then add 1/4 cup of beer broth. Stir.
Drain the remaining broth from the bowl, remove the shank and carefully rub with the resulting sauce.
Put it back, turn on the “Bake” mode and lower the lid. Brown the shank for another half hour, turning it several times so that it darkens on all sides.

We present to your attention perhaps the most spectacular dish, which can be prepared both for a festive table and for an everyday one. Everyone will like the knuckle in a slow cooker, prepared according to our recipe with photos; we will tell you how to cook a pork knuckle baked in foil in a slow cooker. This dish turns out incredibly aromatic, is prepared quite quickly and simply, and beautiful crust just its appearance increases your appetite.

The meat according to this recipe turns out juicy and tasty. The dish is suitable for both a festive table and an everyday menu. Despite the fact that pork knuckle takes a little longer to cook than regular meat or lard, our work will be greatly facilitated by the Redmond multicooker. Don’t think that the whole cooking process will boil down to throwing the shank into the slow cooker and going about your business. This recipe will require a little more attention from you, but the knuckle baked in a slow cooker will become truly signature dish in your family.

Ingredients:

Pork knuckle - 1 pc.
Several small carrots
Large onion - 1 pc.
Peppercorns and ground
Salt - 1/2 teaspoon
Garlic - 2 cloves
Coriander, cumin, dried basil and other spices
Bay leaf

Calorie content of baked pork knuckle

Calorie content and the nutritional value baked pork knuckle in foil in a slow cooker for 100 g. ready-made dish. The table shows average data that you can use as a guide.

How to cook pork knuckle in a slow cooker

Let's take a closer look at how to cook pork knuckle in a slow cooker. To prepare a tasty dish, we will use the Redmond multicooker in the “stew” mode; almost every multicooker has this mode. To make a tasty pork knuckle, then we need foil and an oven, but first things first.

Step 1.

Soak the knuckle in water room temperature for a few hours. Then wash and clean its skin well.

Step 2.

Clear onion, cut into several parts. Place the shank, onion, peppercorns, coriander seeds, salt, peeled carrots, bay leaf into the multicooker bowl.

At this time, peel and squeeze the garlic through a press, add spices to it to your taste ( Provencal herbs, ground pepper, dried basil, cumin, coriander and others) and mix well.

Step 3.

Fill the knuckle with water until it is completely covered.

Step 4.

We set the Redmond multicooker to the “Stew” mode for 2.5 hours.

Step 5.

Remove the shank from the multicooker and let it cool for a while.

Step 6.

We make an incision on the shank and carefully remove the bone. She herself will be good at moving away from meat, so special effort you don't have to apply.

Step 7

Now carefully coat the inside of the shank with the previously prepared garlic mixture and place it on foil.

Pork knuckle in a slow cooker, the recipe for which we have selected for our readers below, is almost worse than cooking in the oven.

Delicious pork knuckle in a slow cooker, step-by-step recipe with photos

To prepare we will need:

shanks (medium size) - 2 pieces weighing (about 1 kg each);
bread kvass;
soy sauce;
salt;
garlic - 3-7 pieces depending on size;
spices (cloves, black pepper, bay leaf);

Recipe for pork knuckle in a slow cooker step by step in the photo

Now we’ll show you how to cook pork knuckle in a slow cooker.

1. The knuckle must be washed well; if there are hairs, remove it. We make small cuts directly in the skin, but not deep, so as not to reach the bone. There are 6-8 cuts per shank, where we will put the garlic. We divide it into small slices and insert each slice into the resulting cuts. So, the shanks are stuffed with garlic.

2. Add spices to the multicooker pan: bay leaf, black pepper, allspice and put in the shanks. Add one and a half tablespoons of salt and fill everything with kvass.

3. The shanks should be covered with kvass; the volume is approximately 1 liter. Close the lid of the multicooker and select the “quenching” program for 2 hours at a temperature of 100 degrees. You can also use the “multi-cook” mode, setting the time and temperature we need. The time can be set in a range from 5 minutes to 12 hours. And the temperature is from 30 degrees to 160.

4. 2 hours passed and this is what we got.

5. Carefully remove the shanks. They have a pleasant brown tint and a bready aroma from kvass.

In the second part of cooking pork knuckle in a slow cooker we will need:

half a glass of kvass;
a tablespoon of honey to add gloss to the shanks.

6. While the shanks are cooling, prepare the sauce, mix soy sauce, kvass and a tablespoon of honey. The honey should dissolve well, so it should be liquid. Mix all this well.

7. We will bake one of the shanks into a roll, so carefully remove the bone and roll it up and tie it with a thick, strong thread. Grease the resulting roll with sauce.

8. Pour 3 cm into the multicooker bowl soy sauce(don’t pour out all the sauce, it will come in handy later) and put in a knuckle-roll and a second, just a knuckle. Close the lid of the multicooker and select the “multi-cook” mode for 20 minutes at a temperature of 120 degrees. After 20 minutes we need to turn the shanks over.

9. 20 minutes have passed, be careful not to scald yourself, turn the shanks over. Pour the remaining sauce into the bowl and set again for 20 minutes.

10. Another 20 minutes passed and this is what happened. Carefully remove everything from the bowl.

11. Remove the threads from the knuckle roll, cut it into pieces and you can try it. The dish is delicious both hot and cold. Our pork knuckle dish with photo in a slow cooker is ready.

Greetings, my dear food lovers! As you know, there are many ways to prepare shanks - boil it in a pan or. But I like it best in the slow cooker. There are a lot of advantages – it’s quick, easy to prepare and you don’t have to be in the kitchen all the time. And it turns out much more flavorful than when boiled. And today I have 7 of the most delicious recipes How to cook pork knuckle in a slow cooker.

It doesn’t matter what kind of multicooker you have - Redmond, Panasonic or Polaris - the result will exceed your expectations. Pork baked in such a unit will turn out soft, tender and indescribably aromatic.

To cook this cooking masterpiece, you will need:

shank (choose a size that fits in the multicooker bowl);
half a lemon;
1 tbsp. a spoonful of mustard;
1 tbsp. a spoonful of natural honey;
3 tbsp. spoons of soy sauce;
4-5 garlic cloves;
salt;
crushed black pepper;
1 tbsp. a spoonful of dried herbs (basil + oregano + rosemary);
a little coriander;
200 ml water;
slightly crushed paprika.

The shank should be scraped, washed and dried with a paper towel. Next you need to prepare the marinade. Mix a spoonful of dry herbs with sauce, mustard and honey. Peel the garlic cloves, rinse and pass through a press. Enrich spicy mixture garlic mass, black pepper, coriander and paprika. Salt the marinade and mix everything thoroughly. Squeeze out lemon juice and add it to the spicy mixture.

Generously coat the shank with the prepared marinade. Place the leg in a bowl, cover the top cling film and put it in the refrigerator. Leave the bulldozer for 3-4 hours - during this time the pork will be thoroughly marinated with aromatic spices.

Next, move the shank into the multicooker bowl. Fill the leg with cold water. We set the unit to the “Extinguishing” mode. Cooking time may vary slightly depending on the size of the shank. If it is small, 3 hours is enough. And for a larger leg, increase the cooking time to 4 hours.

How to bake in beer

Prepared according to this recipe pork leg It turns out very tender and juicy. The meat just melts in your mouth. What a flavor this dish has! I can’t put it into words – this definitely needs to be prepared.

The recipe for this delicacy is as follows:

kilogram knuckle;
3 medium-sized onions;
1 carrot;
1 liter of dark beer;
head of garlic;
2 pcs. bay leaves;
2 peas of allspice;
salt;
crushed black pepper;
1 tbsp. spoon of honey;
1 teaspoon paprika;
1 tbsp. spoon of mustard.

Before you start cooking, pork shin you need to scrape, rinse and wipe with a paper towel. Next, place it in the multicooker bowl and fill it with beer. You also need to add allspice and bay leaf.

Then peel the onions, garlic and carrots. Wash the vegetables thoroughly. Then we add the whole onion and garlic cloves to the meat. We cut the carrots into cubes and also place them in the multicooker bowl. Add a little salt and pepper on top.

After this, close the lid, set the unit to “Stew” mode and cook the leg for 3 hours. As soon as you hear the beep, open the multicooker lid and remove the knuckle. It should cool down. Pour the beer broth into a container - you will need it when you prepare the sauce.

Mix honey with mustard, paprika and 2 tbsp. spoons of beer broth. Generously rub the cooled bulldozer with this sauce and place it back into the multicooker bowl. On the unit, set the “Baking” mode and fry the shank on all sides. It should acquire a golden caramel crust. This delicacy can be served either cold or hot.

How to cook with soy sauce

This recipe has many advantages. First of all, the meat turns out very tender and juicy. In addition, it is easily separated from the bone, so if desired.

And to prepare baked shank with crust you will need:

pork leg;
large onion;
250 ml red wine;
1 carrot;
3-4 garlic cloves;
2 pcs. bay leaves;
6 tbsp. spoons of soy sauce;
5-7 black peppercorns;
salt;
100-150 ml of water.

We thoroughly scrape the knuckle, rinse it thoroughly and wipe it with a paper towel. Next, place the pork in the multicooker bowl.

We clean the onions and carrots and wash them thoroughly. We cut these fruits into 3-4 parts and send them to the meat. These vegetables are needed for flavor, so we don’t chop them too much. Add black pepper, bay leaf and salt to the bowl. Fill it all with water - it should completely cover the contents of the container.

Cover the lid of the multicooker and set the “Stew” program on it. Cook for about an hour. After the beep, remove the meat from the container. And remove the broth with vegetables - they will no longer be needed.

Peel the garlic and cut each clove in half. Next, stuff the knuckle with garlic halves. Then return the pork to the container. Pour wine and sauce over the leg. On the unit, select the “Baking” mode and continue cooking for another half hour. During this time, the leg will need to be turned over once. By the time the beep sounds, the sauce will have completely evaporated. And the shank will acquire a golden crispy crust.

Delicious pork leg in foil

This option is perfect solution for beginner cooks. The delicacy will be tender, juicy and tasty. And its preparation does not require any special skills.

The recipe for this dish is:

pork butt;
0.5 tbsp. spoons of salt;
4 garlic cloves;
2 pinches of dried basil;
1 teaspoon crushed black pepper.

Soak the knuckle in cold water for a couple of hours. Afterwards, thoroughly scrape the skin - there should be no dark spots or other contaminants left on it. Next, rinse the leg and then dry it with a paper towel.

Peel the garlic cloves, rinse and chop them. Make slits in the knuckle and place the garlic cloves in them.

Mix salt with pepper and basil. Rub the leg with this mixture. Then wrap the bottle in foil and refrigerate it for several hours. After this, transfer the package into the multicooker bowl. Set the unit to “Baking” mode and cook with the lid closed for 2.5 hours.

Just don’t rush to remove the pork from the multicooker bowl. The package is very hot, so there is a high chance of getting burned. By the way, you can cook shanks in a slow cooker not only in foil, but also in a sleeve.

The simplest recipe

This option is very easy to prepare. Don't believe me? Try making this delicacy yourself.

For it you will need:

one and a half kilogram knuckle;
4-5 garlic cloves;
salt;
crushed black pepper.

We carefully scrape the skin of the bullock. After this, thoroughly rinse the leg and wipe it with a paper towel.

Peel the garlic, wash it and cut it into thin slices. We make cuts on the shank and place the garlic in them. Mix salt and pepper and rub the leg with this mixture. Next, place the shank in a bowl, cover the top with cling film and refrigerate for a day.

Then we move the leg into the multicooker bowl. We set the unit to the “Baking” mode. Fry the bulldog on all sides for 40 minutes. Then select the “Stew” program and continue cooking the pork for another 3.5-4 hours.

And this is a video recipe for cooking shanks in a multicooker-pressure cooker. It differs from a simple multi in that it is necessary to add water for the unit to gain pressure. And the cooking time will be reduced to 50 minutes.

How to cook spicy shank with hot peppers

Lovers spicy dishes will appreciate this dish. His refined taste captivates from the first bite. For this delicacy you will need:

kilogram pork leg;
1 carrot;
1 onion;
2 pods of hot pepper;
2-3 garlic cloves;
2 pcs. bay leaves;
sprig of rosemary;
1 teaspoon paprika;
salt;
water.

The leg needs to be thoroughly scraped, washed and dried. Then it should be transferred to the multicooker bowl.

Peel the carrots, wash them and place them in a container. Wash the onion (do not peel it) and add it to the meat. Next, add bay leaf and rosemary to the multicooker bowl. Fill it all with water - the liquid should cover the contents of the container.

Cover the unit lid and set the “Quenching” mode. Cooking for 4-5 hours. If your multicooker has a “Slow Cook” program, select it. Then increase the cooking time to 6 hours.

Peel the garlic, rinse it and pass it through a press. my hot pepper and cut it into thin rings. Mix salt with garlic mass, paprika and hot pepper.

After the sound signal, take the knuckle out of the container. Let the leg cool down. Next, separate the meat from the bone. We spread cling film on the table. Place the pork on it and generously grease it hot sauce. Afterwards, roll the meat into a roll and wrap it in cling film. And put it in the cold under pressure for 5 hours. Well, then the only thing left to do is to serve it and enjoy the taste before the guests arrive :)

With potatoes in “pressure cooker” mode

I recommend preparing this dish in a pressure cooker. In this unit it will be ready much faster. An added bonus is that the meat comes with a side dish.

The recipe for this dish is:

kilogram knuckle;
kilo of potatoes;
4 garlic cloves;
salt;
crushed black pepper;
dry herbs or seasoning for meat;
100 ml water.

Mix salt with herbs, pepper and rub the shank with this mixture. Leave the leg for an hour - let it marinate. Meanwhile, peel the potatoes, wash them and cut them into large slices. Salt the potatoes and place them in the bottom of the multicooker-pressure cooker bowl. Add water. Place the pork leg on top.

Close the valve on the lid and set the “Extinguishing” program. We cook for an hour, then serve this yummy dish on the table.

To make the shank tender and tasty, marinate it. O. You can choose any to your taste - salty, spicy, sweet, etc. The taste depends on the spices used. The following spices go best with pork:

caraway;
rosemary;
basil;
paprika;
black pepper, etc.

I am sure that the recipes in today’s article will help you improve your culinary skills. Share them with your friends by dropping a link to the article. And on. That's all for today: see you again.

A knuckle in a slow cooker will turn out no worse, and even much better, than store-bought ham. It can be served to the festive table in a whole piece to decorate the meal, or cut into pieces and offered to guests as an appetizer. IN daily menu knuckle will also be a welcome guest. It can be supplemented with some side dish, or used for sandwiches.

The shank in a slow cooker can be cooked in foil or a sleeve, or simply by placing the meat in a bowl. At the same time, it is important to choose a piece of pork that would fit entirely into the multicooker pan. Before cooking, it must be rubbed with spices. For the most simple option the dish will have enough salt and ground pepper. Garlic and dried herbs. If you want to get more original treat, you should prepare a delicious marinade in advance.

Used for marinade olive oil, beer, wine, onions, lemon juice, fresh herbs, mustard, mayonnaise, any spices and seasonings. The knuckle may end up being salty, spicy or sweet. Cumin, red pepper, paprika, rosemary, basil, etc. are perfect as spices for this meat.

The most best side dish the knuckle is considered pickled or braised cabbage, boiled potatoes, as well as peas. However, you can always choose your own addition to this dish. To make the side dish even more tasty, pour it over with the juice remaining after baking the shank.

IN beer marinade The shank turns out to be very aromatic and piquant in taste. It is suitable for any special occasion, because, among other things, this dish also looks very presentable. It is better to take a small onion and not cut it before adding it to the pan. Potatoes are best suited as a side dish for a holiday table. It can be fried immediately after the shank so that it is saturated with the released juice and remaining sauce.

Ingredients:

1 kg pork knuckle;
3 onions;
5 cloves of garlic;
1 liter of dark beer;
1 carrot;
2 bay leaves;
1 tbsp. l. mustard;
1 tbsp. l. honey;
½ tsp. carnations;
Salt pepper.

Cooking method:

Place the shank in cold water and leave for 2 hours.
Scrape the shank with a knife and blot with paper napkins.
Pour beer into the multicooker bowl, peel the onion and also place in the bowl.
Peel the carrots, cut into several pieces, add to the onion.
Also peel the garlic and place it in the slow cooker without chopping it.
Add cloves and bay leaves to the beer and vegetables, salt and pepper to taste.
Place the shank in the marinade and cook for 3 hours in the “Stew” mode.
Separately, combine mustard and honey, add 2 tablespoons of beer from the multicooker bowl.
Coat the shank well with the resulting sauce.
Wash the multicooker bowl and grease it with vegetable oil.
Place the shank back into the saucepan and fry in the “Baking” mode on each side until golden brown.

Interesting from the network

Unlike most other recipes for preparing this type of meat, this one does not require you to spend time preparing the marinade. Simply rub the shank with the indicated spices to get a tender and tasty treat. The meat will fall off the bone very easily and will be soft and flavorful. The recipe is ideal for beginner cooks, because it doesn’t have much complex processes, and the ingredient list even states the exact amount of salt and pepper.

Ingredients:

1 pork knuckle;
2 pinches of dried basil;
½ tbsp. l. salt;
½ tbsp. l. pepper;
4 cloves of garlic.

Cooking method:

Soak the knuckle in cold water for 2 hours.
Cut the garlic into slices, make cuts in the shank and place the cloves in them.
Rub the meat with basil, salt and pepper.
Wrap the shank in several pieces of foil and leave it in the refrigerator for several hours.
Place the meat in the multicooker directly in the foil and turn on the “Baking” mode.
Cook the shank for 2 hours 30 minutes with the lid closed.

Now you know how to cook shank in a slow cooker according to a recipe with a photo. Bon appetit!

Knuckle in a multicooker is an invaluable saving of time and effort for any housewife. It can be prepared without going near the stove or other kitchen surfaces. At the same time, the knuckle will outshine any other familiar dishes for a festive and especially everyday diet. Simple tips from experienced chefs how to cook shank in a slow cooker will help you achieve perfect taste even the first time:
Before baking the shank in a slow cooker, soak the meat in cold water for at least 2 hours. If the meat is old, it is better to add a little salt to the water;

Be sure to scrape the skin with a knife so that there are no dark spots or any dirt left on it. Also check if there is a stamp from the manufacturer on the steering wheel. It will look very unappetizing after cooking, so it’s better to wash it off in time;

If you decide to boil the shank in a slow cooker, then you can make a delicious jellied meat from the resulting broth;

To make the shank juicy and soft, it is better to either boil it first or keep it in the marinade for a long time (from 6 hours);

Smoked knuckle is not suitable for baking; you should buy only fresh meat for this;

When choosing a knuckle, give preference to the one in which more meat, not fat;

Bake the whole shank. If you chop it into pieces, during the cooking process they may simply fall apart and lose their presentable appearance.