Knuckle in a slow cooker. Recipes with beer, potatoes, soy sauce, cabbage, onion skins

Publication in the group: Recipes in a slow cooker

Pork knuckle, prepared according to various recipes, is considered a national dish in many European countries. It is precisely because of the duration of the thermal process, during which it is possible to achieve the softness of the meat of this part of the carcass, that housewives at home began to use a slow cooker. It’s enough to choose a good option and a hearty and tasty dish will be on the table.

In ancient times, game killed by hunters in the forest went to the owner of these estates. And only a small part in the form of a shank (thigh, shank) went to the breadwinner. The connective tissue, which is found in large quantities in such meat, remained tough after cooking on a spit, which was not liked by the upper class. The peasants got used to baking the meat longer, and the tendons became jelly-like, making the dish more juicy and tender.

Over time, the owners of the forests learned what they had to sacrifice, and starting from 1346, the boar's knee could even be found on the table of the king of the Czech Republic. The emperor's professional chefs realized that soaking the shanks of both wild boar and domestic pigs in spiced beer could easily achieve excellent results. Due to the wars that Europe experienced in those days, the national dishes of many countries could not stay within their territories, but underwent some changes.

In Germany, for example, they also began to cook shanks, but with cabbage, and now not a single party there is complete without this dish. There are similar options in Poland, Switzerland and England. When traveling on gastronomic trips, people are offered a large menu. Travelers should know that portions in establishments are often designed for 4-5 people. Below is a selection of popular ways to prepare pork thigh at the present time.

Boar's knee

The knuckle in a slow cooker (the boar knee recipe has several options) will be pre-soaked in dark beer to soften the tendons and tough skin.

Composition of ingredients

Product set:

• pork knuckle – 1 pc. (about 1.2 kg);
• dark beer – 2 l;
• honey - 4 tbsp. l.;
• garlic – 4 cloves;
• green sour apples – 2 pcs.;
• allspice – 14 peas;
• ginger root – 50 g;
• soy sauce 2 tbsp. l.;
• nutmeg – 1\2 tsp;
• bay leaf – 2 pcs.;
• parsley, coriander - to taste;
• black pepper, salt.

This is what the finished dish will look like.

What can be added and changed in the composition

The composition of herbs and spices can be changed based on the taste preferences of the family. Some people add a little paprika to the sauce before baking, which, in addition to additional taste and aroma, will give the meat a pleasant red color.

Step-by-step cooking process

Detailed description:

1. You need to start by preparing the main ingredient, which must first be washed and then dried.
2. Now you should inspect the skin for the presence of hair and bad scorch. If found, you must hold the shank yourself over the flame on the stove, moisten it with hot water and scrape it with the tip of a knife.
3. Next, you need to peel the garlic and cut it into slices. You need to make punctures on the shank into which to insert the prepared spice.
4. Mix salt and ground black pepper in a bowl and completely rub the pork piece with this mixture, and then immerse it in a large container.
5. The next step is to fill the cup with beer, add allspice, nutmeg, bay leaf, grated ginger and peeled, cored apples.
6. The dishes must be placed in a cool place for at least 6 hours, turning the knuckle over after half the allotted time.
7. Now you need to remove the piece, blot it with napkins, collecting excess marinade. Before cooking, apply a mixture of soy sauce and honey to the entire surface of the meat, and sprinkle with chopped herbs.
8. All that remains is to wrap the piece in foil, carefully join the seams to avoid loss of juice, and place it in the multicooker bowl. You need to cook in the “Baking” mode for 2.5 hours, turning the bag over after half the allotted time.
9. During the baking process, you need to make sure that the knuckle does not block the valve on the lid, which regulates the pressure inside the gadget.
10. After the signal, do not immediately remove the shank, but let it cool slightly for 20 minutes.

Decoration and serving rules

Boar knee can be served as an independent dish or prepared as a side dish of potatoes and grilled vegetables.

Knuckle baked in foil in a slow cooker

• pork knuckle – 1.5 kg;
• carrots – 0.2 kg;
• salt – 25 g;
• onions – 0.2 kg;
• mustard (sauce) – 30 ml;
• green onions – 100 g;
• black peppercorns – 7 pcs.;
• bay leaf – 2 pcs.;
• garlic – 2 cloves.

Cooking method:

• Wash the shank well in warm water, then soak it in cool water for an hour. Remove, scrape with a knife and wash again in warm water. Use napkins to remove moisture.
• Place the shank in the multicooker bowl.
• Peel the vegetables. Cut each carrot and onion into 4 pieces and place next to the shank. Add salt, bay leaves and peppercorns. Fill with water until it completely covers the meat.
• Cook the shank for 3 hours in the “Stew” mode with the valve closed to allow steam to escape.
• Remove the shank and vegetables from the broth. The broth and vegetables can be used to make soup. In order to make a baked shank, they are no longer needed.
• Dry the knuckle with a kitchen towel and cut in half, removing the bone.
• Place the shank halves side by side in the center of a large sheet of foil.
• Squeeze a clove of garlic onto each half and brush with mustard.
• Wash, dry the green onions, finely chop them with a knife.
• Thickly cover half of the shank with green onions.
• Bring both halves together and wrap them tightly in foil.
• Place the shank in foil in the multicooker bowl. Lower the lid and set the “Bake” program for half an hour.

The knuckle baked in foil turns out tender and aromatic. Garlic, mustard and green onions give it a spicy taste.

With potato

The proposed version of stewed knuckle with potatoes is perfect for a festive table.

Knuckle in a slow cooker - a recipe for cooking with potatoes.

If the housewife is cooking for an everyday menu, you can separate the skin and bone from the meat and use only coarsely chopped pieces of pulp.

Composition of ingredients

Compound:

• pork shin – 2 pcs. 500 g or 1 per 1 kg;
• large onion – 1 pc.;
• large carrots - 1 pc.;
• potatoes – 800 g;
• garlic – 4 cloves;
• vegetable oil – 100 ml;
• dry red wine – 1 tbsp.;
• bay leaf – 2 pcs.;
• sage, rosemary - 1 tsp each;
• celery root – 1 pc.

What can be added and changed in the composition

If you don’t have red wine in the kitchen, you can replace it with tomato juice or tomato paste. Instead of rosemary and sage, you can use any mixture of seasonings for meat.

Step-by-step cooking process

Cooking process step by step:

1. You should start by preparing all the ingredients. To do this, you need to wash the knuckle, wipe it with kitchen napkins, stuff it with garlic and rub with spices. In this form, cover the drumstick with cling film and leave for 40 minutes. in a cool place.
2. Now you need to peel the vegetables and cut them: shape the onions into half rings, and the carrots into circles. Place the products in a multicooker bowl heated with oil and process in the “Frying” mode for 5 minutes.
3. Next, you need to add chopped ginger root and continue cooking for another 5 minutes. Vegetables must be placed with a slotted spoon so that the fat remains at the bottom of the gadget in a plate.
4. Without turning off the multicooker, fry the shank on all sides until golden brown, spending 6 minutes each. each side. You need to remove the meat into a separate cup.
5. All that remains is to repeat the process with potatoes, which must be peeled and cut into large cubes in advance.

6. Having achieved a golden brown crust, you need to place sautéed vegetables, bay leaves, sage, rosemary and shank on top. You need to pour red wine over everything, switch the mode to “Stew” and set the timer for 1.5 hours.
7. During the cooking process, you should open the multicooker and turn the meat to the other side so that it is well cooked inside.

Decoration and serving rules

After the signal, you need to check the readiness of the dish and let it brew for 10 minutes. Now the first thing you need to do is place the drumstick in the middle of a large, flat plate, and distribute the potatoes and vegetables next to it.

Everything should be poured generously with sauce from the bowl and served hot on the table.

Knuckle in beer

• knuckle – 1 kg;
• dark beer – 1 l;
• onions – 0.3 kg;
• carrots – 100 g;
• garlic – 3 cloves;
• honey – 35 g;
• salt – 25 g;
• mustard (sauce) – 20 ml;
• ground black pepper – 5 g;
• cumin – 5 g;
• bay leaf – 2 pcs.

Cooking method:

• Place the shank in water for 2 hours, then scrape it and wash it well in warm water. After this, dry with a kitchen towel.
• Peel the vegetables and chop them coarsely.
• Place meat, vegetables, bay leaf, cumin, pepper and salt into the multicooker container. Fill with beer. Close the lid and move the steam release valve to the “Closed” position. Set the “Stew” program for 2 hours.
• When the signal sounds indicating the end of the program, remove the steering wheel.
• Pass the peeled garlic through a press and mix it with mustard.
• Without waiting for the shank to cool, coat it with honey, then with mustard and garlic sauce. Pour over the remaining beer broth in the slow cooker.
• Wash the multicooker bowl and place the knuckle in it.
• Set the “Bake” program for 30 minutes.

The combination of honey, garlic and mustard gives the knuckle a unique taste. The knuckle in beer turns out to be piquant, slightly sweet and at the same time spicy. It is ideal as an appetizer for a foamy drink, but it is served not only with it - it is good for a festive feast and for a family dinner.

The knuckle baked in a slow cooker is easy to prepare, but it takes a long time, so you will have to be patient. However, the result is worth it.

Many people call the multicooker the housewife's first assistant. But it would be more correct to call the hostess an assistant to everyone’s favorite “multi”. If you set the program correctly, the housewife can do other things and entrust cooking dinner to a smart pan. Especially when the shank in foil in the slow cooker is planned for lunch. The housewife only needs to choose the meat and start the machine.

This is where some difficulties arise. After all, different types of meat are suitable for a slow cooker, so you need to think about which one to choose. You can cook veal, pork, rabbit, in short, according to your taste.

With soy sauce

The knuckle in a slow cooker, the recipe for which is described below, will be cooked with soy sauce. It will add flavor to the dish and help soften the meat fibers better.

Composition of ingredients

Ingredients:

• knuckle – about 1 kg;
• starch - 1 tbsp. l.;
• soy sauce – 4 tbsp. l.;
• carrots – 1 pc.;
• spices.

What can be added and changed in the composition

Additionally, at the end of cooking, you can add potatoes or cereal, which will serve as a side dish for the meat dish.

Step-by-step cooking process

Cooking method:

1. The first thing you need to do is handle the steering wheel. It needs to be washed, dried immediately and the skin examined (you may need to scrape it).
2. Now you should place the meat drumstick in the multicooker bowl, add water until it completely covers it, and cook in the “Soup” mode for 1 hour 40 minutes.
3. The broth needs to be drained, 1 tbsp. Mix the liquid with soy sauce and return it to the shank.
4. You need to peel the carrots, cut them into circles and throw them into the multicooker bowl with the rest of the products along with spices and salt.

5. You need to switch the mode to “Baking” and set the timer for 30 minutes. and close.
6. In 10 min. Before the signal, you need to pour in starch diluted in 1/4 tbsp. broth. This action will help the sauce thicken.

Decoration and serving rules

Serve the pork shin with sauerkraut or stewed cabbage, boiled rice, mashed potatoes, pouring sauce over the side dish.

Cooking features

As easy as it is to prepare a baked shank, there are a few secrets that will make it more delicious.

• The knuckle is the part of the pork leg, and the hind legs are considered to be meatier and more suitable for roasting. However, the capacity of the multicooker bowl is usually not large enough to accommodate the back leg. Therefore, when buying a knuckle for baking in a multicooker, it is better to give preference to the front knuckle weighing about 1 kg. It is even better to purchase meat from a young pig if the shank from the hind leg weighs no more than 1.5 kg. A larger shank is not suitable for baking in a slow cooker.
• Before baking, the shank must be rubbed with salt and spices to give the finished dish an appetizing aroma. Among the spices that go well with the knuckle are black and red ground pepper, paprika, cumin, basil, and rosemary.
• To make the shank even more tender and juicy, it is marinated. The taste of the shank depends on the marinade. It can come out salty, spicy, or sweetish. Each taste is good in its own way. The marinade recipe is usually indicated in the recipe for preparing the dish itself, as it is of key importance.
• The cooking time for the shank depends on its size, so you should follow the instructions in the recipe. If you have more or less than what is specified in the recipe, then adjust not only the amount of other ingredients, but also the time for baking the shank in the slow cooker.

With cabbage

The recipe for shanks with sauerkraut, which is adapted for cooking in a slow cooker, can often be found in snack bars, restaurants and at street festivals in Germany.

Composition of ingredients

Product set:

• pork shin – 1 pc.;
• sauerkraut (not pickled) – 800 g;
• dark beer – 500 ml;
• onion – 2 heads;
• garlic – 5 cloves;
• carrots – 1 pc.;
• honey - 1 tbsp. l.;
• cumin – 1 tbsp. l.;
• spices.

This is what the finished dish will look like.

What can be added and changed in the composition

The composition can be supplemented with bay leaves and cloves to make the dish more aromatic.

Step-by-step cooking process

Detailed instructions:

1. You must first prepare the shank, which must be washed with hot water, rub the skin with a knife and dry after rinsing.
2. Place mugs of peeled carrots in the bottom of the multicooker bowl as the first layer, scatter onion rings on top, and then only pork shank.
3. Sprinkle everything with salt, pepper and spices, turn on the “Stew” mode for 1 hour 20 minutes. and close the lid.
4. After the signal, you need to remove all the vegetables, drain the broth and mix it with soy sauce and honey. Coat the shank with the resulting mixture and process in the “Frying” mode on all sides.
5. Next, you need to add sauerkraut (if it is too sour, it is better to rinse it first), chopped cumin and continue cooking in the “Baking” mode for 40 minutes.

6. There should be no juice in the finished dish, but if there is any left, the liquid should be evaporated with the lid open.

Decoration and serving rules

Place the shank of meat in the middle of the dish, next to it will be sauerkraut and, if desired, boiled potatoes. It’s better to sprinkle everything generously with chopped herbs.

Cooking step by step:

To prepare this simple, tasty and satisfying meat dish, we will need the following ingredients: pork knuckle, water, carrots, onions, salt, bay leaf and allspice. In addition, for a flavorful spread, we will take soy sauce, refined vegetable (I use sunflower) oil, table mustard, paprika, natural honey and garlic.

We peel large carrots and onions, and then cut them not very finely into several pieces. We need vegetables for cooking shanks as a flavoring additive - we will not eat them ready-made. Additionally, I would advise adding a couple of stalks or a small piece of celery root to the broth (at that time there was simply not one in stock).

Place the vegetables in the multicooker bowl. Pork knuckle: I bought a small one, weighing only 1 kilogram. You can take the same or larger one. We wash it and carefully scrape the skin with a knife to remove dirt. If there is any bristles left on the skin, singe it over the stove and then wash it thoroughly.

Don't forget to add a couple of bay leaves, a few peas of allspice and a teaspoon of salt to the rest of the ingredients. Regarding salt: do not add too much at once, but adjust the taste of the broth during the cooking process.

Fill the shank with vegetables with 1.5 liters of cold water. The amount of liquid may vary from what is indicated, but it is important that the shank is completely covered with water. Close the multicooker with a lid and turn on the Stew program. Time - 2.5 hours. The electric appliance will need half an hour to bring the contents to a boil, and the shank with vegetables will slowly simmer for the remaining 2 hours.

At this time, prepare a fragrant spread, which we will then cover the finished shank with and fry in a slow cooker until golden brown. In a separate bowl, mix 2 tablespoons of soy sauce and vegetable oil, 1 teaspoon of natural honey, table mustard and ground paprika. Add a couple of chopped large cloves of fresh garlic there.

Mix thoroughly and the aromatic spread is ready - let it sit on the table and exchange flavors.

After the allotted time, the pork knuckle will be ready - the meat should be soft and the skin tender.

Carefully, so as not to burn yourself, remove the shank from the bowl and transfer it to a separate dish.

Generously coat the shank on all sides with the prepared sauce.

Pour the meat broth into another container. I do this through a sieve and throw away the vegetables. We wipe the bowl with paper napkins, put the knuckle in it (along with the remaining spread) and cook on the Baking or Frying mode for 15-20 minutes with the lid closed. During this time, turn the shank several times so that it cooks evenly.

In addition to a delicious second course (optionally, a hot appetizer), we also get a decent amount of meat broth. Thanks to the Stewing program, it will always be transparent, since the contents of the bowl simmered quietly and did not boil at full strength. You can cook soup using the broth or freeze it after it has cooled completely and then use it as needed.

The aromatic pork knuckle is ready - serve it hot right away.

Fresh or baked vegetables, a lot of aromatic herbs will be very useful. Cook for your health and bon appetit, friends!

Greetings, my dear food lovers! As you know, there are many ways to prepare shanks - boil them in a pan or bake them in the oven. 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 for how to cook pork knuckle in a slow cooker.

Delicious recipe! Whey pie with semolina

Roll in onion skins

A knuckle in a slow cooker (recipe with bone removal) in the form of a roll will be useful for housewives when preparing a holiday menu. Also, many people use it to prepare snacks instead of store-bought sausage for the everyday table.

Composition of ingredients

Compound:

• pork knuckle – 1200 g;
• water – 2 l;
• garlic – 4 cloves;
• onions – 2 heads;
• peppercorns, allspice – 5 pcs.;
• ground black pepper – 1/2 tsp;
• onion peel - 1 handful;
• bay leaf – 3 pcs.;
• salt – 4 tbsp. l.

What can be added and changed in the composition

To prepare the roll, you can use any set of spices that your family loves best.

Step-by-step cooking process

Step-by-step preparation:

1. In this case, you need to first prepare the marinade, in which the roll will be cooked. To do this, place the washed onion peels, bay leaves, all the peppers indicated in the description, peeled whole onions into the multicooker bowl and add 2 liters of water.
2. You should set the “Multi-cook” mode and simmer for 10-12 minutes.
3. At this time, you need to take care of the shank, scrape it to remove any dirt remaining on the skin, and wash it. Now you need to dry the shin with napkins, make a deep cut along it and completely remove the bone.

4. Next, if there are too prominent places on the meat, you need to beat them off a little, and then rub the entire piece with a mixture of pressed garlic, ground black pepper and salt.
5. Starting from the long side of the pulp, begin to roll the pulp into a roll, and at the end, tighten it with twine in order to maintain the shape of the product during cooking.
6. By this time, the gadget signal will sound, you need to lower the knuckle into the broth. At this moment, you should monitor the level of liquid, which should completely cover the semi-finished product, but not go above the permissible mark on the multicooker.
7. Now you need to change the mode to “Extinguishing”, the time on the timer to 2.5 hours and close the lid.
8. Having heard the signal, you need to take out the meat product and leave it at room temperature until it cools completely.
9. After about 2 hours, you need to remove the threads, drain the juice from the bottom of the dish and place the shank in the refrigerator for another 3 hours.

Decoration and serving rules

When serving, the roll should be cut into thin slices and placed beautifully on a flat plate. Nearby you can place a sauce made from horseradish, sour cream or mayonnaise with herbs. It is also permissible to eat the meat product hot as a main dish.

Delicious pork leg in foil

This option is an ideal 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 shanks 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.

Bean knuckle soup with tomato paste

A variation of the first course of knuckle with red beans is a thick, hearty soup, the recipe of which will come in handy during the cold season. Gourmets will appreciate the simplicity of the process and amazing taste.

Composition of ingredients

Product set:

• fresh knuckle (pork) – 1 pc.;
• carrots – 1 pc.;
• red beans - 1 tbsp.;
• potatoes –5 tubers;
• onion – 2 small heads;
• tomato paste – 100 g;
• herbs, spices.

What can be added and changed in the composition

Instead of fresh shank, you can use smoked shank, which will only add taste and aroma. To get a bright red color, just add 1 tsp to the composition. paprika.

Step-by-step cooking process

Step-by-step preparation:

1. For this recipe, you will need to first cook red beans in the “Cooking” mode, which were previously soaked in water for 4 hours.

2. When ready, place in a colander and rinse the empty bowl well.
3. The knuckle should be rinsed with hot water to loosen the skin and scraped with a sharp knife to remove any remaining dirt. Now fill it with cold water, set the “Soup” mode and cook for 2 hours, periodically opening the multicooker and skimming off the resulting foam.
4. When the meat can be easily pierced, remove it, and add chopped onions, grated carrots and potatoes, previously peeled and cut into cubes, into the bowl.
5. After 5 min. boil, you need to add beans, meat, divided into pieces, and lay out tomato paste.
6. It is at this moment that you should add spices and continue cooking for another 6-7 minutes. After the signal, you need to sprinkle the soup with chopped herbs and let it brew for at least 10 minutes so that all the products exchange their taste and aroma.

Decoration and serving rules

The dish must be served hot with sour cream or mayonnaise. If one of the guests likes spicy first courses, it is worth offering to add a little adjika to the plate.

Jellied knuckle

Knuckle in a slow cooker (snack recipe) is quite popular among housewives who prepare hearty jellied meat from it. The advantage of this method is that little liquid boils away in the gadget and you do not have to frequently control the thermal process.

Composition of ingredients

Ingredients:

• pork shin – 1 pc. by 1.2 kg;
• garlic – 1 head;
• juniper – 1 tsp;
• bay leaf – 2 pcs.;
• ground black and red pepper – 1/4 tsp each;
• salt - to taste.

What can be added and changed in the composition

You can use several types of meat for jellied meat: chicken, beef (preferably the knee). At the same time, to improve the taste, you can boil the pork knuckle along with carrots.

Step-by-step cooking process

Detailed instructions:

1. The drumstick should be soaked in running water for 1 hour to soften the skin, and then scrape it with the tip of a knife, removing the top layer. Next, the piece of meat must be inspected for damaged areas, which are best cut off.
2. The shank should be placed in the multicooker bowl and filled with water so that it is about 4 cm above the thigh.

3. You need to turn on the “Soup” mode and bring the mixture to a boil. Now pay attention, it is better to change the liquid at this moment in order to achieve a clear broth.
4. Fill with new liquid, add salt, add bay leaf, juniper and cook in the “Stew” mode for 5 hours.
5. After the signal, you need to remove the meat, separate it from the bones and cool slightly until it does not burn your hands. The pulp should be finely chopped, and the skin with soft cartilage should be twisted in a meat grinder.
6. The resulting composition needs to be sent to the broth, remove the bay leaf with juniper and add a mixture of peppers and pressed garlic cloves.
7. The mixture should be mixed, tasted for salt and poured into deep cups. They need to be left for 4 hours at room temperature, and when the composition has cooled, put in the refrigerator for another 5 hours.

Decoration and serving rules

You can present the dish beautifully on the table if you hold the bottom of the dish in hot water, turn it over and the jellied meat will appear on a plate with a flat surface. All that remains is to cut it into cubes and put it on the table along with a cup of grated horseradish or mustard.

Pork knuckle in a Redmond slow cooker with garlic

Most knuckle-based dishes belong to German cuisine, so when starting to master working with it, it’s worth testing out options for snacks with beer. In particular, the pork knuckle with garlic, rosemary and hot pepper deserves attention, which harmonizes perfectly not only with light alcohol. It goes deliciously with baked potatoes, so it will be a worthy decoration for the dinner table.

Ingredients:

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

Cooking method:

1. Under running water, scrape the skin of the knuckle with a sharp knife, as it will not come off.

2. Peel the garlic cloves and chop them finely.

3. Cut half of the lemon, including the peel, into cubes and place in a blender. Mix with garlic.
4. Add hot pepper, salt, add oil. Mix thoroughly.
5. Rub the surface of the shank with the resulting mixture, wrap in cling film and leave to cool for 2-3 hours.

6. Place the marinated shank in a multicooker bowl, pour cold water into it, and lower the lid.
7. Selecting the “Stew” program, cook the pork knuckle for an hour.

8. After turning over, cook for another half hour, and then repeat this step again. Thus, the total cooking time for the shank will be 2 hours.

9. Then lift the lid of the multicooker, change it to “Frying” or “Baking” and brown on all sides.

Pork knuckle calories

The calorie content of pork knuckle dishes is quite high, but at least once it is worth moving away from proper nutrition and preparing it for the holiday table.

The table shows the parameters of a boar's knee baked in a slow cooker:

You can reduce the calorie content of any drumstick dish if you carefully cut off the skin and fat, and also use fresh or grilled vegetables as a side dish.

Useful tips

A few useful tips that will definitely come in handy for the housewife during cooking:

• The shank can be cooked with or without thick skin.
• The dish will be more flavorful if you stuff the drumstick with garlic cloves. To do this, you need to make deep punctures in the skin with a sharp knife.

• If you cook a pork leg without foil and a baking bag, it is important to baste it with the rendered juice every 10-15 minutes. Otherwise, you just need to turn the product over.
• It is worth paying attention to the size of the knuckle, which should fit into the main bowl and not close the valve on the lid.
• The broth remaining after cooking can be used to prepare first and second courses, as well as sauces.
• It’s easy to check the readiness of the dish - just prick it with a toothpick and look at the juice that comes out. An admixture of blood will indicate that it is necessary to continue heat treatment.
• The shank, baked or stewed in a slow cooker, should be served entirely on a large plate, where it should occupy approximately 20% of the area. The rest of the space needs to be filled with side dishes and gravy boats. For a fuller taste, it is better to choose recipes where boar’s knee is cooked with additional vegetables (cabbage, potatoes).