Pork knuckle in the oven calories. Pork knuckle with skin

A food product such as pork knuckle is extremely popular in many countries around the world. Which is not at all surprising, once you take into account its tender and juicy meat. Therefore, in different world culinary traditions, there are many recipes for preparing tasty and nutritious dishes from this meat product. This includes the Czech Veprevo koleno, and Schweine Haxe and Eisbein from Germany, and, of course, the English dish Pig’s knuckle.

Pork knuckle or shank is the part of the pork butt directly adjacent to the animal's knee joint. The semi-finished product consists mainly of muscles and coarser connective tissues. The boundaries for separating a pork knuckle when cutting a carcass are the knee or elbow joints on top and the leg (hoof) line on the bottom. Pork knuckle from the hind leg of the animal is usually more in demand, as it is larger and meatier.

Pork knuckle is equally successfully used for preparing both first and second courses - there is enough meat in it. For example, smoked pork knuckle is considered an excellent ingredient for obtaining aromatic, rich pea soup. The semi-finished meat product, pre-boiled until almost completely cooked, is baked in the oven with vegetables, in foil, in a sleeve, with sauce, etc. And in order to make the meat of the finished pork knuckle even more tender and juicy, before cooking, it is customary to marinate the product in a special marinade with the addition of salt, vinegar, wine, various spices and other ingredients.

A particularly popular dish is a pork knuckle roll. In terms of taste, it is very similar to boiled pork, but with a softer and juicier structure. Boiled-smoked knuckle can hardly be classified as a healthy product, which is due to the fairly decent nutritional value and calorie content of the dish. But sometimes you can allow yourself a large piece of this delicious dish to get real pleasure from the combination of tastes and aromas. Especially with a glass of excellent Czech beer.

One pork knuckle weighing 1.2 kg is enough to prepare a full dinner for no more than two people. This is due to the fact that during the cooking process the product greatly decreases in size. In addition, it is worth making allowances for large bones inside the shank, as well as lard and skin.

Interestingly, beef shanks are not as popular as pork shanks. However, there are many recipes for preparing delicious dishes for this semi-finished product. Beef shank is prepared in the same way as pork shank, and the best side dish is traditionally considered to be fresh or sour stewed cabbage.

Description

Pork knuckle is the part of the pork butt that attaches to the knee. This part is also called the shin. She has practically no meat, but she has plenty of ligaments and tendons. The front shanks have many veins, so they are mainly used for preparing jellied meat and aspic. Hind shanks have meat near the bone and if properly processed, you can get a tasty and original dish.

How to choose?

To make a pork knuckle dish tasty, you need to choose the right one in the store. To do this, follow these recommendations:

Look at the appearance of the knuckle. It must have a white skin, without any stains, bruises or other damage.
Pay attention to the cut, the meat should not be weathered. There should not be too much fat in the meat.

Perform the standard meat inspection test - rub your finger on the surface. The resulting dimple should recover as quickly as possible, otherwise it is better to refuse the purchase.

The color of the meat should not be dark, and a quality product will have white fat. Dark shade of meat and yellow fat are signs that the animal was old.
Smell the knuckle; it should have a sweet aroma. The presence of foreign odors should discourage you from making a purchase.

Composition of pork knuckle

100 g of pork shank contains 53.9 g of water, 0.8 g of ash; vitamins: biotin (H), tocopherol (E), cobalamin (B12), folic acid (B9), pyridoxine (B6), pantothenic acid (B5), riboflavin (B2), thiamine (B1), niacin (PP); minerals: tin, nickel, cobalt, molybdenum, manganese, chromium, copper, fluorine, iodine, sulfur, iron, phosphorus, chlorine, potassium, calcium, magnesium, sodium.

Beneficial features

The benefit of pork knuckle lies in the presence of gelling substances, which are important for bone, ligament and cartilage tissue. Jellied meat made from knuckle contains a large amount of collagen, which increases the elasticity of joints. The knuckle contains glycine and B vitamins in large quantities. The product contains arachidic acid, which has a positive effect on metabolism and the functioning of the nervous system.

Calorie content of Pork knuckle 332.7 kcal.

Energy value of the product Pork knuckle (Ratio of proteins, fats, carbohydrates):

Proteins: 15 g (~60 kcal)
Fat: 30.3 g (~273 kcal)
Carbohydrates: 0 g (~0 kcal)

Energy ratio (b|w|y): 18%|82%|0%

Properties of pork knuckle

Pork ranks second after lamb in terms of digestibility and first among meat in terms of vitamin content. The knuckle contains vitamins such as: B1-2-5-6-9-12, choline, PP, H and E. The knuckle is enriched with useful minerals, among which magnesium, potassium, iron, calcium, sodium, zinc, phosphorus are of particular value , manganese, cobalt, copper, iodine, tin, sulfur, nickel, fluorine, molybdenum, chromium, chlorine and some others.

The knuckle also contains glycine, which is essential for the human body. The energy value of pork knuckle is as follows: proteins - 18.6, fats - 24.7. The calorie content in one hundred grams of the product is equal to 333 kilocalories. However, such a high calorie content is expressed due to easily digestible substances, as a result of which pork knuckle is classified as a medium-weight product. The weight of a standard shank is about 1.2 kilograms.

It is also worth considering that during cooking the calorie content of the product can be reduced if you remove the skin from the shank and cook without it. The product is also irreplaceable because it contains extremely useful amino acids.

Benefits of pork knuckle

The digestive system receives enormous benefits from pork knuckle. After consuming the product, the nervous system is restored, well-being improves, and nervous tension disappears. Knuckle is excellent for combating insomnia and depression. It has been proven that with its help you can reduce the risk of any diseases of the cardiovascular system. In addition, knuckle can restore hemoglobin in case of anemia. It is recommended to use knuckle for problems with the gastrointestinal tract.

It is advisable for athletes and people exposed to frequent physical activity to include this product in their diet, because it perfectly restores strength, gives a boost of energy and allows you to feel much better, quickly banishes the feeling of hunger and serves as a preventive measure against diseases of muscles and bones.

Application of pork knuckle

Preparing knuckle is quite easy. It can be boiled, fried, baked, smoked. The front shank is most often used to make broths, add it to soups and make jellied meat. The hind knuckle is recognized as meat, so you can prepare any main course from it. Pea soup cooked on pork knuckle is excellent.

Before baking, the shank is pre-boiled or marinated. The knuckle is suitable for making meatloaves. This roll has the taste of boiled pork, only much juicier and softer. It is best to combine the shank with fresh or sauerkraut. Pork is also suitable for combination with other foods, for example, potatoes, mushrooms, pasta, cereals, vegetables and even fruits.

For cooking, it is ideal to take a shank from a two-year-old animal. This shank is the softest, most nutritious and tender. For a more pleasant taste when cooking, you can add a little vinegar to the pan, just remember that this will make the meat a little tougher. After cooking, the shank is put aside for three hours and only then the bristles are burned from it. You can serve any sauces, mustard, mayonnaise and various spices with the knuckle.

Pork knuckle damage

Recipe one: hot smoked knuckle

Let's figure out how to pickle a shank for smoking. The pre-cleaned and washed shank is filled with brine. To prepare it we need 3 liters of water and 1 glass of salt. These ingredients must be mixed in a large saucepan and the shanks placed in it. All this should be placed in a cool place for 5–6 hours. Then this brine is drained, and the meat is filled with fresh meat and left for another 6 hours. This procedure increases the shelf life of the finished product and makes the meat softer and more tender. Next, you need to remove the shanks from the brine and rinse them well. After this, be sure to let them dry.

Smoking the shanks according to this recipe takes place on wet wood chips. It should be soaked in cold water for at least an hour. Take wood chips, not sawdust, you need 2-3 handfuls, no more. We place it on the bottom of the smoking container, place a tray for fat on top, and then a grill for meat.

Before you smoke the shank, you need to prepare the glaze. To do this, mix 3 parts honey and 1 part pineapple juice. If these ingredients are not available or you like a spicy taste, use Dijon mustard and maple syrup in a 1:3 ratio. The shank is covered with the resulting glaze and laid out on the grill.

Let's reveal a few secrets on how to smoke a hot smoked shank to perfect condition. First, you need to take a special meat thermometer and stick it into the thickest part. The process continues until the temperature of the meat reaches 75–80 °C, then the shank will turn out juicy and tender. If the temperature is higher, there is a risk that the meat will fall off the bone. Secondly, during the smoking process, do not forget to water the wood chips so that the dish is saturated with the aroma of smoke.

Don't forget to turn over and brush with glaze every half hour.

Use in cooking

Most often, the front shank is used to prepare various dishes. The most popular dish of national Czech cuisine is Veprevo Kolence, which is a baked pork leg in beer. In addition, it can be boiled with various spices or smoked. Based on this part of the carcass, broths for first courses are prepared. Of course, it is impossible to prepare a delicious, rich jellied meat without using pork knuckle. They also make rolls from it, which taste similar to boiled pork.

How to cook delicious pork knuckle?

When using a frozen product, you should first defrost it in the refrigerator and then keep it at room temperature for some time.
If you decide to boil it first and then bake or smoke it, then you can boil it along with the peel. For preparing first courses, it is better to remove it.
To make the shank broth tasty, use vegetables and spices. By the way, one secret is to prevent the spices from floating in the broth; it is better to put them in a gauze bag or in a special tea strainer.
Cooking pork knuckle takes about 1 hour. After this, it should be left to dry and then burned.

Pork knuckle in a slow cooker: what can you cook?

Pork knuckle is great for cooking meat dishes. There is quite a lot of meat in it, which can always be separated from the bone and prepared from it into goulash, cutlets, zrazy, frying and many other dishes. The whole shank is often baked. But for this, it is customary to first boil it until half cooked, and for baking, supplement it with various sauces, spices and herbs. Baked meat knuckle turns out to be quite high in calories, so fresh vegetables, or vegetables steamed or stewed, are perfect as a side dish. Smoked pork knuckle in a multicooker also turns out very tasty and aromatic, of course, if the specific model of the device has special cold or hot smoking modes.

Before cooking, it is recommended to pre-marinate the pork knuckle. A beer-based marinade is perfect for this. In addition to light beer, black peppercorns, garlic, onions, hot capsicum, cumin and rosemary are added to the marinade. It is necessary to marinate the shank in this marinade for several hours. It is best to do this overnight, then the finished shank will be as soft and tender as possible.

Pork knuckle in a slow cooker for making jellied meat.

Pork knuckle in a slow cooker can be boiled until tender for several hours to prepare a delicious jellied meat. And the Stewing or Simmering mode is perfect for this. The hot pork knuckle meat is separated from the bone and minced together with garlic. Broth is added to the resulting mixture to obtain jellied meat of the desired thickness. All that remains is to cool the dish in the refrigerator.

Harm of pork knuckle and contraindications

Pork knuckle can be harmful if an individual intolerance to the product is detected. You should limit your consumption if you have problems with the liver or stomach. People who have problems with cholesterol and are obese should not eat knuckle dishes.

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Pork knuckle is a common and delicious dish that appeals to many people. This dish can be found especially often in the cuisine of the Czechs, Germans and English. The knuckle, or shank in other words, is a juicy piece of pork ham that fits directly to the animal’s knee. As such, the meat of this part is muscle and connective tissue.

As you know, pork is the richest source of B vitamins, which have a huge positive effect on the human body. This includes participation in various metabolic processes and strengthening the immune system. In addition to B vitamins, pork knuckle is a source of vitamin , PP and H. Pork ham also contains most of the table of chemical elements. These are calcium, magnesium, zinc, iron, iodine, phosphorus and many other elements that the body needs every day. Pork knuckle is a natural source of natural components that are perfectly absorbed by the human body.

Beneficial features

Due to the high content of vitamins and microelements, pork knuckle can replenish the reserves of essential minerals and vitamins, as well as improve the functioning of many body systems. The knuckle is especially useful for the functioning of the heart and blood vessels, as well as the gastrointestinal tract. In addition, B vitamins have a positive effect on the health of men and women, prevent aging and improve the functioning of the nervous system. The mineral components in the knuckle strengthen the immune system, improving resistance to many common diseases. And iron, which is part of meat, increases the level of hemoglobin in the blood.

Application

The knuckle is widely used both in the preparation of first courses and second courses. To prepare a tasty and aromatic soup, rich in rich broth, the hind legs are suitable, because there's more meat there. And for everyone’s favorite jellied meat, the front ones will be the best - they contain special substances in the joints that promote the formation of jelly.
The knuckle is rich in meat, which is enough not only for soup, but also for a nutritious main course. It is especially popular to prepare smoked knuckle, which is suitable both for an appetizer and as a separate dish. It can also be used to make pea soup. In addition, the shank can be successfully baked in the oven using spices and herbs, or made into a delicious and juicy roll.
The best addition to the shank would be sauerkraut or salted cabbage and a glass of aromatic beer.

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Knuckle: composition, benefits, harm

Pork is one of the richest meats in vitamins. Any part of it is no exception. The knuckle contains the following vitamins:

vitamins B1, B2, B5, B6, B9, B12vitamin PP (niacin equivalent)cholinvitamin Evitamin H The minerals in it are dominated by potassium, calcium, magnesium, sodium, phosphorus, iron, zinc, copper, manganese, iodine, sulfur, fluorine, chromium, tin, nickel, cobalt, molybdenum. Meat from the leg of a pig is, despite its high calorie content ( 332 kcal per 100 grams), very easily digestible. It is recommended to eat it for diseases of the gastrointestinal tract and cardiovascular system. It also contains a lot of protein, which any body needs, especially one that wastes a lot of energy during the day - the knuckle is quite capable of compensating for it. Those who are overweight are not advised to eat this meat. In addition, if any person abuses the quantity, then nothing good will come of it and all the positive qualities that the knuckle has can sharply turn into negative ones.

How to cook?

Most often, the knuckle is used to make something like broth or soup (which, by the way, turns out to be very tasty and rich), but due to the fact that there is enough meat on the pork leg, it can easily become an independent dish. This meat is great for rolls and looks good with exotic sauces.

Knuckle roll

Required ingredients:

knuckle - 1 piece garlic - 2 cloves coriander grains - 1 tsp salt - 4 tbsp. black pepper (peas) - 10 bay leaf - 5 pcs Cooking method:

To begin with, pork meat must be salted in any way convenient for you. Usually the knuckle is kept salted for about two weeks. Immediately before cooking, the meat must be thoroughly washed and placed under cold water overnight so that all excess salt is removed. When the knuckle is ready, remove the bone from it, being careful not to damage the meat itself. It should turn out to be a layer, and not several shapeless pieces. Grind the spices, crush the garlic. Rub the meat with all this, then roll it up so that the skin is on the outside. We wrap it in cling film and put it in the refrigerator for a couple of days. When the meat is well cooled, cook it in a saucepan for an hour and a half directly in the cling film. The result is a hearty roll made from natural products, which can be cut into sandwiches instead of sausage.

Knuckle in beer

Required ingredients:

knuckle - 1 standard beer - 1-2 l mustard - 2-3 tbsp. spices - to taste salt - to taste greens - 2-3 bunches Cooking method:

To marinate the shank, choose the spices that you like - coriander, basil, cumin, etc. Generously rub the meat with them, cover with chopped herbs, wrap in cling film and put in the refrigerator for 8-10 hours. Place the shank in a pot, pour beer and bake under a closed lid in the oven for two hours. For the first half hour we keep the temperature at 200 degrees, then lower it to 160. We make sure that the beer does not boil away completely; if necessary, add more. Before serving, the finished dish can be decorated with parsley sprigs and slices of your favorite vegetables.

Most people love pork knuckle, and there is absolutely nothing strange about it. Tender and juicy meat is used in many cuisines around the world to prepare a wide variety of dishes. Among the most interesting dishes on how to cook pork knuckle are the Czech Veprevo koleno, the English Pig’s knuckle and, of course, the German Schweine Haxe and Eisbein.

The shank (or pork knuckle) is the part of the pork leg adjacent to the knee joint. It consists mainly of rough muscles and connective tissues. When cutting pork, the separation boundaries of the semi-finished product are the knee and elbow joints, as well as the leg separation line. The hind shank is considered more fleshy, which is why it is most widespread.

How to cook pork knuckle?

There is enough meat on the shank to prepare not only soups, but also main courses. For example, there is such a dish as smoked shank, which rightfully takes pride of place when preparing rich pea soup. The fresh part of the ham can be deliciously baked in the oven, after boiling until tender. In some recipes, before boiling and baking, it is recommended to marinate the shank in a mixture of wine or wine vinegar with water, with the addition of spices and salt.

A very popular dish is pork knuckle roll, which in taste can be compared to boiled pork, only much juicier and softer. You can also prepare boiled-smoked knuckle, which, although it cannot be classified as a very healthy dish, on holidays you can treat yourself to this tasty, juicy and aromatic product, complementing it with a glass of high-quality light beer and all kinds of pickles.

Why shouldn't you eat knuckle regularly? Yes, because it is a high-calorie product with high nutritional value. The most suitable side dish for shanks is stewed, sour or fresh cabbage.

Composition and calorie content of pork knuckle

The calorie content of pork knuckle is approximately 335 kcal per 100 g of product. A standard carcass weighs approximately 1.2 kg, so cooking one piece is enough for a full and satisfying dinner for at least two people. It should be noted that during the cooking process the shank significantly decreases in size.

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