How to bake pork knuckle in foil. How to cook a tasty and juicy pork knuckle baked in the oven in a sleeve or foil? Pork knuckle in beer

In many cuisines of the Eurasian continent, pork knuckle is a popular food product.

Residents of Russia, Germany, the Czech Republic and Holland, who traditionally prefer meat food, have authentic recipes for preparing pork leg in their centuries-old culinary archives.

Most often, the knuckle is used together with the skin (skin), which contains a whole army of valuable vitamins and microelements.

Below are some ways to prepare this nutritious, satisfying and high-calorie product.

Simple recipe with photo

Spices and salt are mixed with oil.

Small cuts are made in the skin of the meat limb along the entire perimeter, into which peppercorns are inserted.

The shank is coated entirely with the oil mixture and marinated in the refrigerator for 12 hours.

After the pork leg has been marinated, it can be prepared in two ways:

Fry on all sides in a cauldron or roasting pan over high heat until golden brown. Then add sauerkraut, reduce heat and simmer for 80 minutes under the lid;
Make pockets in the pickled leg at the cut site and put carrots or celery roots into them. Place the prepared semi-finished product in a baking tray with sides (the fat will melt out). Bake for about 2 hours. The heat temperature is 190 degrees. You should pour liquid from the baking sheet over the sizzling meat every 20-30 minutes.

In the video below you will learn about another way to cook pork knuckle with sauerkraut.

Pork knuckle baked in foil in the oven

1 way

Recipe:

1 medium-sized knuckle;
Large head of garlic;
2 tablespoons sunflower oil;
Salt.

The shank is washed under running water and dried with napkins. Peeled garlic is passed through a press or crushed in a mortar. The finished gruel is mixed with oil and salt.

The meat is coated with the aromatic mixture and soaked for about 3 hours. When the pork is soaked, it is wrapped in foil, placed in a fireproof form and put in the oven.

First, the maximum temperature is set (in many ovens this indicator is 250 degrees). At this temperature, the shank cooks for 45 minutes. Afterwards, the heat is reduced to 170 degrees and the meat is fried until cooked for about another 1.5 hours.

With this cooking method, the pork will be flavorful and juicy, but the skin will not be crispy and inviting. Therefore, in order to achieve a beautiful crispy crust while maintaining the juiciness of the meat, you can prepare the shank a little differently.

Method 2

Recipe:

Not very fatty pork leg;
Head of garlic;
Salt;
50 g each of honey and mustard.

The shank prepared as in the previous recipe is wrapped in foil and baked for 1.5 hours at the maximum mark. After the measured time, the leg must be freed from the foil and lubricated with sauce, which is prepared by mixing mustard and honey.

The mustard-honey meat is again sent to the oven and baked until a golden brown crust forms on it. This usually takes 30-35 minutes.

So, watch the recipe in the video above:

3 way

Recipe:

Knuckle;
Salt.

For garnish:

Apples are green;
Walnut kernels;
A handful of raisins;
A few spoons of honey.

In this version, no spices are used and the pulp has a natural, unadulterated, clean and juicy meat taste. At the same time, stuffed apples as a side dish enrich the flavor palette of pork.

The marinated shank is wrapped in foil and baked in the same way as in previous recipes. When it's time to remove the foil, apples filled with the following method are placed on the baking sheet.

The center of the apples is cleaned, and nuts, raisins are placed in the resulting cavity, and a spoonful of honey is poured. The fruits are turned over with the filling facing up and wrapped in foil.

The meat is baked together with apples for about half an hour.

Other interesting recipes for pork knuckle baked in the oven

In Bavarian

Pork knuckle in beer, baked in the oven, will certainly please your guests or household members because of the unique taste that it acquires during the cooking process.

Recipe:

2 meaty shanks with a small layer of grease;
2 white onions;
A bottle of Potter beer;
Salt;
Garlic cloves;
Basil and parsley leaves;
Spoon of butter;
Rosemary;
Bay leaf and cumin.

Spices and herbs are poured into the bottom of a cast iron (if possible) roasting pan. A shank stuffed with garlic and coated with salt is placed on top.

The ingredients are poured with dark beer, the roasting pan is placed on high heat until it boils. The heat should be reduced after the contents of the pan have boiled.

The dish is covered with a lid and simmered in beer for 2 hours. The foam formed during the cooking process should be skimmed off. Turn the meat over halfway through cooking.

After boiling, the meat is transferred to a frying pan with fairly high sides, greased with oil and sent to the oven with a small amount of beer broth remaining from cooking for 30 minutes to achieve a golden brown appearance.

Pork prepared according to the Bavarian recipe is usually served with stewed cabbage as a side dish.

In light beer with aromatic herbs

Recipe:

1 large knuckle;
2 bottles of beer (light);
Several clove umbrellas;
2 onions;
2 cubes of meat broth;
5 garlic cloves;
glass of water;
A few tablespoons of a dry mixture of Provençal or Italian herbs;
Spoon of starch;
spoon of mustard;
Salt;
A little olive oil.

To begin with, the pork leg is fried on all sides in a cauldron. Bouillon cubes are dissolved in hot water and poured into the roasting pan on top of the meat along with the beer. Herbs, salt, chopped onion, and half of garlic are also sent there.

The meat is stewed over medium heat for 1.5 hours. After the end of the stew, half a glass of broth is poured from the frying pan. The sauce will be prepared on its basis later.

Garlic cloves are crushed in a blender, combined with oil and salt. The shank is coated with this paste and placed in a non-hot oven for 3 hours. Oven temperature - 130-140 degrees.

The juice released from the meat should be periodically poured over it during the baking process, and a few spoons should be added to the broth intended for the sauce. While the leg is baking, prepare the sauce.

Starch is diluted in the cooled broth with pork fat, the mixture is brought to a boil in a saucepan. This sauce is poured over the finished meat.

With sauerkraut in your sleeve

This recipe has an advantage over others: the oven remains perfectly clean after cooking the fatty pork. The sleeve in which the leg is prepared saves the housewife’s time and protects her hands.

Recipe:

Medium size knuckle;
Assorted hot peppers;
Salt;
3 tablespoons of vegetable oil;
Cabbage;
A handful of onion peels;
3 tablespoons of mayonnaise;
Several white onions.

Boil water with salt and onion skins. Cool.

Place the pork knuckle in a saucepan and cover it with the strained liquid mixed with half the pepper mixture. Place the container in a cool place for 12 hours.

The next day, boil the shank for about an hour in this marinade, and then drain the pork in a colander. This way the meat gets rid of the remaining unnecessary liquid.

Sauerkraut should be squeezed out and mixed with pepper powder and oil.

Onion rings are first placed in the sleeve. A tray coated with mayonnaise sauce is placed on them. Cabbage is placed around.

Baking occurs at medium temperature (170 degrees) for about 90 minutes. 20 minutes before the end, you can increase the temperature and you need to cut through the sleeve. This will allow the crust to brown better.

Of course, you can bake meat without sauerkraut.

We suggest baking a pork knuckle in a sleeve in the oven according to this recipe:

Meat without cooking with potatoes

Recipe:

2 small shanks;
2 tablespoons lemon juice;
100 ml soy sauce;
Salt;
Garlic;
1 kg of potato tubers of the same size;
3 firm and unsweetened pears;
2 tablespoons olive oil.

The shank must first be marinated in soy sauce. This will take 5-6 hours.

After this period, the pork leg is coated with salt, sprinkled with lemon juice and placed in the oven to bake for 1.5 hours at a low temperature (150 degrees). Next, the frying pan is pulled out of the oven.

Potatoes and pears are peeled, coated with salt and butter and placed around the half-cooked leg. Potatoes go into cooking as whole tubers, and pears as quarters.

The heat of the oven increases to 200 degrees and the meat reaches this temperature for another 40 minutes. Pork knuckle baked in the oven with potatoes is ready!

Czech method of cooking meat

Recipe:

Meaty pork knuckle;
Freshly ground pepper;
1/2 spoon of grated nutmeg;
Ginger root;
Lavrushka;
Coriander;
A little pork fat;
Garlic;
2 green apples;
A liter of Czech beer;
Parsley;
A kilogram of coarse salt.

The recipe for pork knuckle baked in the oven in Czech style is very simple. First the marinade is prepared. To do this, the garlic is cut into plates, which are used to stuff the knuckle.

Beer is poured into the pan, the meat is sent to rest for 12-15 hours. After the future “boar’s knee” has been saturated with marinade, it should be dried with napkins and lightly coated with fat.

Salt is poured evenly onto the bottom of the deep form. A knee is placed on top of the salt, the mold is covered with foil and sent to the oven.

In order not to think for a long time about what to cook for a side dish, an excellent article with original step-by-step recipes comes to the rescue. Have fun cooking a variety of dishes!

Let's look at ways to cook chicken in a slow cooker. There are different options for preparing the whole carcass and its parts.

There's a guest on the doorstep, but there's only a pack of kefir in the refrigerator? In such a case, we recommend that you use kefir dough for the pie. And immediately bake some pastries for tea. Enjoy your tea!

This way the shank takes about 1.5 hours to cook. Oven temperature - 180 degrees. After baking, the foil is removed and the meat begins to brown.

Pork knuckle cooked on a bed of salt turns out very tender and juicy. Horseradish or mustard is served as a sauce for pork.

Culinary results

When preparing the shank, the following points should be observed:

The pork skin must be seared and thoroughly trimmed;
Before heat treatment, it is best to marinate the pork leg, this will shorten the cooking time;
To reproduce the above recipes, it is better to choose the hind limbs, they are more fleshy. And the front strips make wonderful jellied meats and jellies, since they contain more stringy fibers containing gelling substances.

Surprisingly, this part of the pork carcass belongs to grade II meat products.

However, despite such a trifle, millions of people enjoy a variety of delicious pork knuckle dishes.

We offer you another video recipe. It’s also not done quickly, but the result will please you.

04.06.2018

Knuckle is a traditional dish for Czech cuisine, but it has long been firmly established in Russian cuisine. Of course, pork knuckle is not a product that can be classified as dietary, but you can eat a little. And in order for it to give gastronomic pleasure, you need to be able to properly bake the shank in the oven in foil or in a sleeve.

You can bake such meat in 2 ways: by first removing it from the bone and stuffing it with something, or on the bone. The latter option is suitable for portion serving, and the first is mainly used when they want to make a snack from the shank that can be cut into slices. There is not much difference in the duration and complexity of the work, although without bones the meat cooks a little faster, so housewives should familiarize themselves with all the options to choose the most convenient one.

Ingredients:

pork knuckles – 3 pcs.;
onions – 2 pcs.;
carrots – 3 pcs.;
bay leaf – 2 pcs.;
dark beer – 70 ml;
potato starch - 1 table. spoon;
salt - 2 table. spoons;
mixture of ground peppers - 1 teaspoon. spoon.

Cooking method:

Remove the skins from the onions and the skins from the carrots. Cut into large pieces, 1 pc. Place each vegetable in a small saucepan.
Place a bay leaf there and pour 2 liters of water. Let it boil.
Gently lower the washed pork knuckles: they should be completely covered with water. If this does not happen, add more boiled hot water (so that there is no strong temperature difference).
Cook the shanks until soft for about an hour, setting the burner to medium and without covering the pan. The exact time is determined by their size: in some cases it takes 1.5 hours.
Place the boiled shanks on a wire rack and let them drain. Rub with pepper mixture and salt.
Place the shanks in foil (it is advisable to take a separate sheet for each), place chopped onion and grated carrots next to them (which are left - not boiled), seal the edges well.
Bake the shanks for 1.5 hours at 180 degrees. Then remove the foil and brown on a wire rack (you need to place a baking sheet under it) for another 20 minutes, turning occasionally.
While the shanks are browning, warm the dark beer in a small container, add starch, mix well. Pour this sauce over the meat before serving.

This meat turns out to be very tasty when it is marinated in mustard-mayonnaise sauce, if desired, additionally adding any spices to the pork. The shank turns out very piquant, ideal with beer or just for a hearty lunch. Potatoes are an optional addition in this recipe - if you do not need a side dish and plan to serve the salad with the shanks, do not use them.

Ingredients:

pork knuckle – 1 pc.;
mayonnaise – 60 g;
vegetable oil - 1 table. spoon;
garlic cloves – 3 pcs.;
mustard - 1 table. spoon;
salt – 1 teaspoon. spoon;
potatoes – 500 g.

Cooking method:

Wash the pork knuckle very well under running water and let it dry a little.
Place in a large saucepan and add water. Without adding salt, cook over medium heat under the lid for 1.5 hours. If you wish, you can throw in a few black peppercorns, parsley root or an onion.
Transfer the cooked shank to a cutting surface and cut vertically to remove the bones. Rub salt inside and out.
Chop the garlic and rub it over the meat on both sides.
Mix mayonnaise with mustard, treat the inside of the shank with this sauce.
Roll it up and tie it tightly with thread. Place in film and let sit in the refrigerator for 3 hours to soak.
Place the marinated pork knuckle in foil, drizzle with vegetable oil and wrap. For reliability, it is worth making 2 layers of foil.
Place in a heat-resistant form and pour a glass of water into it. Bake the shank at 200 degrees for an hour.
Unfold the foil, leave the shank in the pan and bake for another 20 minutes. Due to the fact that the meat was cooked without bones, it can be served by cutting it into slices.

How to cook juicy boneless pork knuckle in the oven?

To a greater extent, it is not even the marinade and other additives that are responsible for the juiciness of the meat, but the cooking method itself: the baking dish should not be open, otherwise prolonged heat treatment will dry out the surface. It is best to cook in a sleeve or foil, but if you want to use a heat-resistant dish, be sure to pour a glass of water into it and cover the top with foil: this will increase the humidity inside. At the moment the shank is browning on the grill, you should pour the juice coming out of the meat every 5 minutes. And additional juiciness can be ensured by the filling, which is filled with the shank removed from the bone.

Ingredients:

pork knuckle – 1 kg;
onion;
carrots – 2 pcs.;
mushrooms – 200 g;
garlic (slices) – 3 pcs.;
butter – 20 g;
black pepper (peas) – 5 pcs.;
bay leaf – 3 pcs.;
salt - to taste.

Cooking method:

Pour cold water over the shanks placed in the pan. Let it boil and remove the foam with a slotted spoon.
Throw in the bay leaf, peppercorns and chopped (be sure to peel) carrots. To cover with a lid.
Setting the heat to low, boil the shank for 2 hours. If it is larger than indicated in the recipe, you should increase the cooking time to 3 hours.
Fry finely chopped onion and mushroom slices in half the volume of butter. Add grated carrots, cook until all products are soft.
Place the boiled shank on a cutting board and cut vertically to remove the bone.
Place the warm filling in the center instead of the bone. Add the remaining butter.
Form a meat roll and wrap in cling film. Place in the refrigerator for 2 hours.
After removing the film, tie the shank with thread and place in a baking dish. Cover the top with foil and place in a hot oven.
Bake at 190 degrees for half an hour, then remove the foil and cook for another 20 minutes, turning the meat periodically.

Pork knuckle is a traditional dish for European cuisine: it is popular in the Czech Republic, where it is served with dark beer, it is prepared in Germany, where pork is replaced by boar, and of course it cannot be ignored in Russia. The dish is prepared very quickly, requires a minimum of ingredients and can be combined with almost any side dish, which allows you to make it the center of a festive or everyday table.

Pork knuckle baked in the oven: recipe from Yulia Vysotskaya

The most classic recipe for pork knuckle in the oven, where there is nothing superfluous, and which everyone can modify to their taste, is a recipe from Yulia Vysotskaya. In addition, if you follow this scheme, the dish is prepared unusually quickly, and can be an ideal choice when you need to put it on the table in a short time. Your direct participation is estimated at 25-30 minutes, and the total cooking time will be 2 hours.

Compound:

Pork knuckle - 1 pc.
Olive oil - 35 ml
Ground pepper - ½ tsp.
Salt - a pinch
Bay leaf - 8 pcs.
Garlic cloves - 3 pcs.
New potatoes - 6-8 pcs.
Cherry tomatoes for decoration - 3-4 pcs.

Preparation:

At the starting stage, a mixture for rubbing meat is prepared: bay leaves and salt are ground in a wooden or ceramic mortar, garlic cloves passed through a press or crushed are squeezed into it, and olive oil is poured on top. All components need to be set aside for 5-10 minutes so that they give each other their taste and smell.
The pork knuckle should be kept in cold water for 15-20 minutes, then transferred to a paper towel, shallow cuts made crosswise on it, and filled with the infused spicy dressing. Then, from these cuts, the dressing must be stretched over the entire shank, carefully rubbing the seasonings into the meat. Sprinkle it with ground black pepper on top.
In an oven preheated to 220 degrees (with convection) or up to 250 degrees (without convection), place a grill on the middle level, where the pork knuckle is laid out. You need to place a baking sheet under the grate - the fat that melts from the skin will drain into it. In 10 minutes. the temperature must be lowered to 140 degrees (with convection) or to 160 degrees (without convection), and continue to bake the meat for another 1 hour.
While the shank is baking, water is brought to a boil in a deep saucepan, which should be salted, and washed but not peeled potatoes are placed in it. Boil at slightly above average power, with the lid off, until half cooked: this takes about 20-25 minutes, after which the potatoes are cut into quarters and the skins are removed.
The prepared potatoes are laid out on a baking sheet that has collected the fat from the shanks. If you want a less heavy dish, you can change the baking sheet to a clean one, add a little water into it, and then place the potatoes there. Together, the potatoes and shanks will bake for another 25-30 minutes. at the same temperature.

It is recommended to serve the pork knuckle according to Yulia Vysotskaya’s recipe on a common platter, with cherry tomatoes cut into halves and herbs. If you wish, you can divide the potatoes not into quarters, but into thick (0.8-1 cm) medallion plates and season them with your favorite seasonings.

Pork knuckle baked in the oven without cooking: recipe with photo

It is not necessary to cook the pork knuckle whole and serve it on a common platter: large portioned pieces look no worse, and they can be decorated much more interesting. All that remains is to come up with a worthy side dish for the resulting dish.

Compound:

Pork knuckle - 2 pcs.
Carrots - 2-3 pcs.
Garlic - 2 pcs.
Onions - 2 pcs.
Salt - a pinch
Ground red pepper - 1 tsp.
Mustard - 2 tbsp.

Preparation:

The meat is soaked in cold water, especially if it was frozen: the shank should be soft and amenable to being divided into portions. Using a wide, sharp knife, you need to cut it into 1.5-2 cm slices to make a kind of “medallions”, after which they are laid out on a plastic grid to drain off the water.

Garlic is cut into small and thin circles, onion into half rings. The carrots are washed, peeled and rubbed through a grater to make a paste. You need to mix chopped garlic and mustard into it.

The meat is rubbed with salt and pepper, each piece closer to the bone is filled with the mixture obtained earlier from carrots, garlic and mustard. Parts of the pork knuckle are laid out in a glass form, onion half rings are distributed between them and over them. Bake the pork knuckle at a temperature of 150 degrees (with convection) or 170 degrees (without convection) for 1 hour 20 minutes, after which it must be transferred to a wire rack and increase the oven temperature to 190 degrees (with convection). Or you can set the grill mode. Bringing the pork knuckle to readiness will occur within 15-20 minutes.

The number of garlic cloves can be varied at your discretion, just as the mustard can be replaced with soy sauce or honey. For those who like spicier and less spicy foods, red pepper is replaced with turmeric and basil.

Pork knuckle baked in the oven in foil

If you have enough time to fully marinate the meat, as well as boil it, you can resort to a more complex recipe for cooking pork knuckle in the oven. According to this scheme, the meat turns out to be very tender and juicy, and if a crispy crust is needed, it is always easy to create through the grill mode.

Compound:

Pork knuckle - 1 pc.
Salt - a pinch
Nutmeg 1 ½ tsp.
Ginger root - 1 pc.
Honey - 3 tbsp.
Soy sauce - 1 tbsp.
Onions - 2 pcs.
Celery root - 1 pc.

Preparation:

Pour salt into a pan of boiling water, add peeled but not chopped onions and whole celery root. Vegetables need to be boiled for 10-12 minutes before adding the washed pork knuckle. The burner power is reduced to minimum, the pan is covered with a lid, and the meat is cooked for 80-90 minutes.
When the shank reaches a state of semi-preparedness, it is taken out and transferred to a deep bowl. In a separate container, mix ground or chopped ginger root, liquid honey, soy sauce and nutmeg. Rub the pork knuckle with this mixture, after which it is put in the refrigerator for 6-8 hours.
The pickled shank is wrapped in foil and placed on a baking sheet or in a deep container, which is placed in an oven preheated to 170 degrees. Make sure that the seam on the foil is at the top: after 50 minutes. Once baking begins, the foil will need to be opened to brown the meat a little. The total baking time for pork knuckle in foil is 70-80 minutes, but this depends on the power of your oven.

If you want to add a Czech twist to the recipe, replace the soy sauce with dark beer to marinate the shanks. And also pour in 20-30 ml of beer every 30 minutes. from the beginning of baking the dish. As for the side dish, boiled potatoes, sauerkraut or a simple vegetable salad are ideal for pork knuckle.

Pork knuckle originally appeared in Czech cuisine. However, over time, it has become so integrated into our diet that we consider it our dish.

Cooking pork knuckle requires a lot of effort and knowledge. An incorrectly prepared shank can ruin the entire impression of this dish. That’s why today we decided to look at how to deliciously cook pork knuckle in the oven.

Pork knuckle recipes vary. However, most of them boil down to the fact that a delicious pork knuckle is prepared by baking in the oven.

Here you have several options to choose from. You can either make pork knuckle on the bone or make boneless pork knuckle. As a rule, boneless pork knuckle cooks much faster.

We will consider cooking pork shank on the bone in the oven. The simplest pork knuckle recipe is as follows:

Ingredients:

4 pork knuckles
60 grams of salt
2 onions
2 carrots
4 bay leaves
50 ml dark beer
1 teaspoon cornstarch
Ground black pepper to taste.

Cooking method:

Before you cook the pork knuckle, let's prepare additional ingredients. Peel the carrots and onions. Grind 1 carrot and 1 onion. Place in a large container. Add bay leaves (2 pcs.) and water. Water should be poured so much that it takes up approximately three-quarters of the volume of the container. Place on the fire and bring to a boil.

As soon as the water boils, add salt and carefully lower the pork knuckles into the boiling water. Make sure the shanks are completely submerged. If necessary, you can add more water. Bring the water to a boil again and reduce the heat.

Cook the pork knuckle over low heat until the meat is tender (approximately 45 - 90 minutes, depending on the size of the knuckle).

Remove the finished shanks from the pan and allow them to cool.

Preheat the oven.

Sprinkle the boiled pork shanks with salt and season with ground black pepper.

Chop the remaining onions and carrots. Place in a baking dish. We also add the remaining bay leaf. Pork knuckle is placed on top.

Place the baking dish in the oven. Cook for 1 – 1 ½ hours. Then we increase the temperature to 230 degrees, and cook the pork knuckles for another 5 - 10 minutes.

Baked pork knuckle served with sauce. To make the sauce, pour beer into the pan and heat it. Next, add starch. Cook until the starch is completely dissolved.

Pork knuckle in the oven with potatoes

What can you make from pork knuckle? We already know the simplest recipe for cooking pork shanks in the oven. What other knuckle dishes are there?

Looking through numerous video and photo recipes for pork knuckle, you may come across a very unusual recipe for pork knuckle in the oven with potatoes.

This pork knuckle in the oven can easily replace a full dinner. And there’s no shame in putting pork knuckle and potatoes even on a holiday table.

So, how to cook pork knuckle in the oven with potatoes?

Ingredients:

500 grams of potatoes
1 bunch of green onions
Salt and pepper to taste
Red cabbage
2 apples
1 onion
2 cloves garlic
2 bay leaves
2 tablespoons sugar
250 ml red wine
2 pork knuckles
2 slices bacon
Vegetable oil
1 tablespoon butter
Cumin seeds.

Recipe:

It is best to start cooking pork knuckle the day before. First, you should marinate the red cabbage. To do this, cut the cabbage. Add chopped apples, half the chopped onions, spices, bay leaf, sugar, salt, pepper and red wine. Let the cabbage marinate overnight.

Rub the pork knuckle with salt, chopped garlic and butter. Sprinkle with cumin. Place in a baking dish. Pour water (about 2 cm). Roasting the pork knuckle lasts approximately 2 hours.

At this time, boil the potatoes in their jackets and continue preparing the pickled red cabbage.

Fry the remaining onion and bacon in vegetable oil. Add a little red wine. Combine everything with pickled cabbage. Cover with a lid. Simmer over low heat for 20 minutes.

Place pork knuckle, cabbage and potatoes on a large serving platter. Sprinkle with chopped green onions.

We now know how to cook pork shank in the oven with potatoes. However, these are not all the ways to make a knuckle. Let's consider other options for how to deliciously cook pork knuckle.

Previously, we looked at how to cook pork knuckle at home in the simplest ways. Now let’s complicate the task a little and look at how to cook marinated pork shank in the sleeve. The marinated shank has a particularly piquant taste.

To make a delicious marinated pork knuckle baked in a sleeve, we take:

1 pork knuckle
2 tablespoons soy sauce
1 teaspoon mayonnaise
½ teaspoon ground black pepper
½ teaspoon nutmeg
1 teaspoon meat seasoning
Salt to taste.

Cooking pork knuckle in a sleeve:

We start preparing the shank by marinating it. Place soy sauce, mayonnaise, salt and pepper, nutmeg and meat seasoning into a large container. Mix. Coat the pork knuckle with the resulting marinade and leave to marinate for 2 hours.

After the specified time has passed, we continue cooking the pork shank in the oven. To do this, take a baking sleeve and place our shank there.

Place the shank in an oven preheated to 180 degrees. Cooking pork knuckle in the oven in a sleeve should be done within 2 hours.

By the way, there is another similar way to deliciously bake a shank in a sleeve. Stuffed shanks can be prepared in the same way.

How to deliciously cook pork knuckle in foil

Concluding the conversation about how to cook pork shank in the oven, let's look at the recipe for cooking it in foil.

To make the most delicious pork knuckle baked in the oven in foil, we will need foil and the following ingredients:

1 pork knuckle
7 cloves garlic
2 tablespoons vegetable oil
2 teaspoons mustard
2 bay leaves
Salt and pepper to taste.

Recipe for cooking pork knuckle in foil:

Rinse the pork knuckle thoroughly with water. We pierce the code in several places with a sharp knife. This is necessary so that our pork knuckle in the oven in foil is better baked.

Add chopped garlic (3 cloves) to the resulting holes. Chop the rest of the garlic. We also chop the bay leaf. Mix bay leaf with garlic. Add vegetable oil, mustard, salt and pepper.

Coat the pork knuckle with the resulting mixture.

Place the shank on foil. Let's wrap it up. Cook the pork knuckle in foil in the oven for 2 hours at 180 degrees.

Same thing in a slow cooker. Moreover, such a dish can be served not only as a hot lunch, but also as a cold appetizer. But first things first.

Baked pork knuckle: photo, recipe

If you have never baked pork knuckle before, this recipe may seem complicated to you. However, it is not. Cooking meat in the oven is very easy and simple, even for beginners.

So what ingredients do you need to purchase to make a delicious pork knuckle (baked)? The recipe for this dish involves the use of:

chilled pork knuckle - about 1.7 kg;
garlic - a large head;
wet mustard - 3 dessert spoons;
soy sauce - 3 large spoons;
table salt - at discretion;
allspice black pepper - at discretion;
mixtures of turmeric, oregano, mustard seeds and rosemary - optional.

We process the meat product

Baked pork knuckle is quite easy to prepare. After purchasing chilled meat, it is immediately placed in cold water and soaked for about one hour. When the knuckle becomes limp, begin cleaning it. All dirt is removed from the skin using the edge of a knife. After this, the ingredients are rinsed again in cool water and dried with paper towels.

Pickling process

Why does baked pork knuckle always turn out so tasty and tender? Firstly, this product has the same amount of meat and fat. Secondly, before heat treatment it is soaked in a marinade for a long time. This is what gives the shank its unique taste and aroma.

If you decide to cook this dish the night before, we recommend keeping the meat product in the marinade overnight. This will allow you to get the most delicate delicacy, which will be completely saturated with spices.

So, to prepare the marinade, wet mustard, soy sauce, black allspice, as well as a mixture of oregano, rosemary, turmeric and mustard seeds are combined in a large bowl. After making several cuts on the shank, it should be thoroughly coated with the resulting mass and placed in a deep container with a lid. Then the holes must be filled with whole or half cloves of garlic.

Cover the semi-finished product tightly with a lid and leave it in the refrigerator overnight. It is advisable to salt the meat immediately before heat treatment.

Bake pork in the oven

Pork knuckle baked in foil turns out especially tasty. Using metal paper, you will prepare a very aromatic and tender dish that none of your family members will be able to refuse.

After the meat product has been marinated, it is removed from the aromatic brine and placed on thick foil. After seasoning the shank with coarse table salt, wrap it and place it on a baking sheet or in a mold. In this form, the semi-finished product is sent to the oven. Pork is baked at 200 degrees for 90-140 minutes (depending on the size of the product).

To make the baked pork knuckle crispy, open the foil ¼ hour before turning off the oven.

How to serve it for dinner?

Now you know how to prepare pork knuckle (baked). You can see a photo of the dish in this article. After the heat treatment is completed, the meat is removed from the oven and again wrapped in cooking foil. The hot bundle is kept in this form for about half an hour. Subsequently, the pork knuckle is served to the table along with any side dish (for example, mashed potatoes).

If you pre-cool the dish, then after cutting you will have an excellent snack for beer and other alcoholic drinks.

How to prepare pork knuckle (baked) in a slow cooker?

Few people know, but pork knuckle can be baked not only in the oven, but also in a slow cooker. For this we will need the following products:

Preparing the components

As in the previous recipe, before heat treatment, chilled pork knuckles are placed in cold water and kept in it for about an hour. After this, they are cleaned of dirt using a knife. As for vegetables, they are peeled and then coarsely chopped.

Stewing a dish

To cook pork knuckle deliciously in a slow cooker, it is first stewed. To do this, the meat product is placed in a bowl, and then onions, carrots, bay leaves, peppercorns and table salt are placed there. All ingredients are poured with drinking water so that it covers the shank by 1 centimeter. In this form, the product is cooked in the stewing mode for one hour.

Bake the meat product

After the shank becomes softer, remove it from the multicooker and cool. Place whole or half cloves of garlic into the holes formed. As for the broth, it is filtered and used to make soup or aspic.

Having stuffed the knuckle with garlic, it is again placed in the bowl of the device, and then poured with beer and soy sauce is added. In this form, the dish is cooked in baking mode for 45 minutes (without a lid). During this time, all the broth should boil away.

To prevent the shank from burning to the bottom of the container, turn it over periodically using a spatula. The result is a fragrant, dark-colored baked dish that has a caramelized crispy crust and tender meat.

How is it served?

After the pork knuckle baked in beer is completely cooked, cover it with a lid and leave it in the heating mode for ¼ hour. Then the dish is placed on a common plate and presented hot to the festive table. In addition, they make some kind of side dish. The most suitable are mashed potatoes, boiled rice or pasta.

Let's sum it up

As you can see, cooking your own pork knuckle in the oven or slow cooker is not that difficult. The main thing is to strictly follow all the requirements of the recipe. This is the only way you will get the most delicate dish with unsurpassed aroma and taste.

To get more delicious baked meat, we recommend following some tips during cooking: