Boiled pork knuckle - step-by-step recipe with photos on Povar.ru

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Prepared by: Yulia Malchenko

11/01/2016 Cooking time: 5 hours 0 minutes

For a dinner or holiday table, pork knuckle is what you need! It cooks in 5 hours over very low heat. If you have a slow cooker, the process can be speeded up several times.

How long does it take to cook pork knuckle?

The cooking time for pork knuckles, like legs, is quite long and depends on what it is cooked for (for subsequent baking, for preparing jellied meat, for soup or as a finished dish). Let's take a closer look at how long you need to cook pork knuckle for various purposes:

• How long to cook pork knuckle until done? If the boiled pork knuckle is to be used as a finished dish, it must be cooked for at least 2 hours (the meat should become soft and tender).
• How long should you cook the shank for broth (for borscht or soup)? To prepare broth from the knuckle, it will be enough to cook it for 1-1.5 hours after the water boils in the pan.
• How long should I cook a pork knuckle before baking in the oven? Before baking in the oven, the shank is boiled in salted water with spices for an average of 1-2 hours after the water boils in a saucepan (cooking time depends on the size of the shank) until the meat is soft.
• How long to cook pork knuckle for jellied meat (jelly)? To prepare jellied meat, the knuckle needs to be cooked for an average of 5-6 hours after the water boils in the pan.

Having found out how long to cook a pork knuckle in a pan, we will next consider the sequence of its preparation in order to know how to properly cook it and prepare it for cooking.

How to cook pork knuckle?

• Ingredients: pork knuckle 1 pc, water – 2 l, salt – 1 tsp, black peppercorns – 3-4 pcs, allspice peas – 2-3 pcs, onion – 1 pc, carrots – 1 pc, garlic – 3-4 cloves.
• Total preparation time: 2 hours, cooking time: 2 hours.
• Calorie content: 294 calories (per 100 grams of product).
• Cuisine: Slavic. Type of dish: meat dish. Number of servings: 2.

Depending on the purpose for which the pork knuckle is cooked, the process of cooking it, as well as the cooking time, will differ. Let's consider further how to cook a pork knuckle in a saucepan, if you use it further as a finished dish (the main goal is tasty and tender meat):

• First of all, the shank must be prepared for cooking, namely, thoroughly rinsed in cold or warm water (in addition, you can use a clean brush or knife to clean more contaminated areas on the surface of the shank).
• Next, select a large pan, put the knuckle in it and fill it with cold water (the water should completely cover the knuckle and its level should be several centimeters above the knuckle itself), after which we take out the knuckle (this procedure was needed to measure the required amount of water for cooking) .
• Place the pan on the stove and bring the water to a boil over high heat, and at this time the shank itself can be stuffed with garlic (you can use about 3-4 cloves of garlic, peeled and cut in half lengthwise).
• After the water boils in the pan, put the prepared shank in it, wait for the water in the pan to boil again, reduce the heat (the water should not boil too much) and skim off the foam that has formed on the surface of the water.
• Place the peeled whole onion and carrots into the pan, add salt to taste, add a bay leaf (a couple of leaves) and peppercorns (2-3 black and allspice).
• Cover the pan with a lid and cook the pork knuckle for an average of 2 hours, until the meat becomes soft and tender (if the knuckle is cooked for soup, jellied meat or for baking, then you need to use the cooking time indicated at the beginning of the article).
• When cooking, periodically remove the foam on the surface of the water, and also, if necessary, add a little hot boiled water if it boils quickly.
• At the end of cooking, check the meat for readiness (it should be soft, juicy and tender) and, if the shank is cooked, take it out of the pan and carefully cut it into pieces.
• That's all! The delicious boiled pork knuckle is ready, now it can be served with various salads or side dishes, and you can also prepare a delicious sauce for it.

We also read an article on the topic: how to cook pork legs.

In conclusion to the article, it can be noted that knowing how long and how to cook a pork knuckle in a pan, you can prepare a very tasty and nutritious meat dish for any side dish for yourself and your loved ones. We leave our reviews and useful tips on how to cook pork knuckle (shank) in a saucepan in the comments to the article and share it on social networks if it was useful to you.

Chief editor of the site. Cook, technologist, traveler. I love to cook, read interesting articles about cooking and proper nutrition, learn new things and share the most interesting things with others. I am glad to see you on the pages of the InfoEda website.

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Cook

So what do we do. Bring water to boil in a large saucepan. As soon as it boils, throw in all sorts of roots - carrots, parsley, celery, ginger - coarsely chopped. Throw a couple of onions with the tops cut off in the last layer of husk, stick 6-7 cloves into the onions. Salt the water strongly, add bay leaf and coarsely crushed black and allspice. To imitate the aroma of game, you can add marjoram and juniper berries. Now you can add the washed and dried shanks there, wait until they boil again and cook over low heat for 40 minutes to an hour. Cooking time depends on the desired softness of the final product, the total weight of the shanks and the age of the pig. In direct ratio.

Product preparation

Before you begin the process of cooking pork knuckle, it must be selected and carefully prepared. You should choose fairly dense specimens without any darkened areas; the skin must be light. The smell of the shank or, in other words, shank (buldyzhka) should be pleasant and fresh.

Depending on the condition of the shank, it must go through several stages of processing before going into the pan.

• Before starting preparation, the shank must be washed in warm water in order to clean it from dirt particles or straw, which is often used to scold the pig.
• If, after washing, bristles are visible on the skin, then it is additionally treated with fire. You can use a gas burner or a wood fire.
• Then you need to take a sharp knife and thoroughly scrape the skin. After the skin is free of scales, the shank is thoroughly washed under running water.
• Many shank dishes require removing excess moisture from the surface. The easiest way to do this is to use a dry paper towel.

Clean thoroughly

Cooking pork knuckle requires some free time from the housewife, but the result is worth it. When you bring it home, you need to wash it thoroughly. When choosing a knuckle, it is better to take a well-scorched one. But extra caution won't hurt.

The knuckle should be washed thoroughly and scraped a little with a knife. Dry and singe the bristles with a gas burner - pay special attention to this moment, because the baked shank is good for its crispy crust.

Step-by-step preparation

1. Step 1:

   Here are all the necessary ingredients: we will need some right away, and some after 3 hours, but first things first...

2. Step 2:

   Wash the pork knuckle well, peel off the skin with a knife if necessary.

3. Step 3:

   Change the water and set the knuckle to cook

4. Step 4:

   Bring to a boil and skim off the foam. This is important to do so that the broth remains clear. We will cook for a total of 2-3 hours until the shank is soft

5. Step 5:

   After 1.5 hours add peppercorns

6. Step 6:

   And bay leaf

7. Step 7:

   Add onions and carrots

8. Step 8:

   Salt. Cook until the shanks are ready, about another 1-1.5 hours. It is very important not to overcook the shank so that it remains intact and does not fall apart when we take it out of the pan.

9. Step 9:

   Carefully remove the shank from the broth, and the broth can be used to prepare delicious borscht, for example

10. Step 10:

    Cut the knuckle lengthwise along the bone

11. Step 11:

    We take out the bone - our knuckle is very soft and this is very easy to do

12. Step 12:

    Add a little salt, sprinkle with ground black pepper and squeeze the garlic through a press. Rub the shank well evenly with garlic, pepper and salt. At this stage, you can put it in the oven at 200 degrees for 20 minutes - this will give the shank a slightly different taste

13. Step 13:

    Now we roll the shank into a roll and tie it with thread. It is very convenient that the shank does not remain on the skin - it serves as a shell for us

14. Step 14:

    Place the shank in a bag or wrap it in cling film

15. Step 15:

    Place under a press in a cool place overnight

    Read also:  7 simple recipes for delicious and aromatic homemade sausage

16. Step 16:

    In the morning we cut the shank and try it! Very tender and tasty! Bon appetit!

Even children eat this kind of shank with pleasure, and you don’t have to worry about the food additives that industrial ham abounds in! Try it!

Boiled-baked with garlic

Calorie content of 100 g of boiled or stewed pork shank is 252 kcal. At the same time, the meat has a high protein content - 29 g. Interestingly, due to the presence of bone, this dish contains beneficial substances for joints, as well as essential amino acids.

This recipe requires the following ingredients:

• 1.5 kg bullocks;
• 1 onion;
• 1 medium carrot;
• 5-7 cloves of garlic;
• 3 pcs. bay leaf;
• 8-10 pcs. black peppercorns;
• salt to taste;
• 2 tsp honey;
• 1 tsp. refined vegetable oils;
• 2 tbsp. soy sauce;
• 1 tbsp. mustard.

Fill the pan with water and immerse the cleaned meat in it. While the pork knee is boiling, the carrots and onions must be peeled, washed, and chopped. Skim the foam from the broth, add vegetables along with garlic and pepper, salt. Cook over low heat for at least 2 hours, then remove the meat and let cool. Add the bay leaf 5 minutes before the end of cooking the broth.

Next, prepare the sauce: mix honey, butter, soy sauce in a separate bowl. You can add mustard if desired.

Place the shank in a baking dish, make cuts in the skin in the form of squares and put the garlic in them. Then the meat is generously coated with sauce, wrapped in foil and placed in the oven to bake for 30 minutes. The optimal temperature is 200 °C. During the baking process, the meat must be brushed with sauce every 10 minutes to obtain a golden brown crust.

Have you tried baking beef shank in the oven? I recommend trying it and comparing it with pork. After baking, it turns out to be a magnificent delicacy.

Choosing the right product

The first thing you need to do is buy a good, quality product.
To do this you need to go to the market. How long to cook the knuckle will depend on the age of the animal. But more often than not, animals raised for meat are not raised for very long. This is simply unprofitable. Tender pork cooks quickly. Typically this time does not exceed 60 minutes. Now you don't have to worry about how long to cook the shank. You just need to put it in the slow cooker and set the time. But we got ahead of ourselves a little. It is best to buy the shank from the hind leg - it has much more meat. You can simply compare them with each other, the back one is always a little larger than the front.

Pork shank in film: ingredients

This boiled shank recipe will save you from having to wash dishes. A special baking bag is an ideal tool for preparing savory meat dishes. You can buy it at any store. It produces surprisingly tender meat dishes. To create the dish you will need the following products:

• pork shank - one and a half kilograms;
• dry rosemary and thyme - half a teaspoon each;
• tomato paste and mayonnaise - one tablespoon each;
• garlic powder - two teaspoons;
• fresh garlic - three to four cloves;
• salt - two teaspoons;
• ground black pepper - half a teaspoon.

Marinade and baking

And we continue to consider how to deliciously cook pork knuckle. After it is cooked, you need to give it time to cool, after which you can marinate in any available way. You can put garlic under the meat, closer to the bone. The composition can be anything: red and black pepper, coriander and cumin, garlic and ginger. Wrap in cling film and leave for 10 hours, or even better, for a day. This will make the meat amazingly flavorful.

We have already mentioned above how long to cook pork knuckle. It will take 50-60 minutes to get a semi-finished product. After this, it is ready for further baking. Don't forget the sauce. It will be much more interesting with him. You can make any composition. Mix a little mustard, soy sauce, honey and a little wine, apple cider vinegar or pomegranate juice. Most housewives then cook based on their intuition. The most important question is how long to cook the shank before baking. We've already dealt with it. Next, let's look at a few ready-made recipes.

Knuckle roll

This is an excellent dish, which often housewives do not want to cook precisely because they do not know how long to cook the pork knuckle. There is nothing complicated about this, and now you will see it. You will need:

• knuckle - 1 kg;
• favorite spices.

The first thing you need to do is wash and clean the knuckle. Just chop the garlic and onion with a knife, add salt and spices. Now let's move on to the main thing - how long to cook the shank. Place the multicooker on the “Stew” mode for 50 minutes. After this, you need to cool the meat, remove the bone, spread it skin side down and sprinkle with spices. Now roll it tightly into a roll and put it in the refrigerator under pressure. The next day you can cut it and serve it. An excellent appetizer, especially if served with mustard or horseradish.

Meatloaf - an alternative to store-bought sausage

In its original form, boiled shank will attract few people. The roll shape makes this meat product more appetizing. You can use chopped garlic, dried fruits, all kinds of spices and aromatic herbs. The roll takes about two hours to prepare, and it will take you no more than 15 minutes to prepare all the ingredients.

Ingredients:

• pork knuckle - one piece;
• filtered water – 2 l;
• ground allspice;
• onion peel - one handful;
• salt - four table. spoons;
• peppercorns – 8 peas;
• ground coriander;
• garlic - a couple of cloves;
• laurel leaves - two pieces.

Preparation:

1. First of all, we will prepare the shank for cooking. Let's wash it thoroughly. If the product was frozen, then leave it to naturally thaw at room temperature.
2. After washing the shanks, dry them on all sides with paper towels.

3. Pour the specified amount of filtered water into the pan.
4. Add laurel leaves, black peppercorns, and onion peels.
5. Place on the stove and bring to a boil.

6. While the water is boiling, cut up the shank. Carefully make a cut on top of the skin.

7. We remove the bone. There should be only one pulp left to make the roll.

8. Rub the inside of the shank with salt, ground allspice and coriander. You can also use other seasonings of your choice.
   Read also:  General rules for cooking soups - how much and how to cook soup
9. Grind the garlic cloves under a press or cut them into slices. Place on top of the shank.

10. Meanwhile, the marinade had already reached a boil and changed color.

11. It's time to add salt and stir well until it is completely dissolved.

12. Roll the knuckle into a tight roll and secure with kitchen twine.

13. Immerse the meat in boiling water.

14. From the moment of re-boiling, we mark exactly two hours. Reduce the heat to low, but make sure it stays boiling.
15. Close the container tightly to prevent the water from boiling away. If necessary, add only hot water.
16. After cooking, cool the roll. Remove the kitchen twine and cut the shank into slices.

Advice! The roll can be served as a snack; to do this, it should be cooled in the refrigerator. Enhance the taste of boiled shanks with horseradish or mustard. Various tomato and spicy cream sauces are also suitable.

Cooking shanks in a sleeve

This dish is one of the favorite delicacies of Europeans. It is well suited for a family dinner, a festive feast, a banquet. It combines the taste of meat with spices. Although it takes a lot of time to prepare, once you try this amazing dish, you will want to cook it again.

The sleeve gives the meat a golden color and protects the oven from splashes of fat.

Product set:

• Pork knuckle – 1 pc.;
• Garlic – 4 cloves;
• Ground black pepper – 1 tsp;
• Rosemary – 1 tsp;
• Cumin – 1 tsp;
• Salt – 2 tsp;
• Sunflower oil – 2 tbsp.

Before you begin preparing for baking, the pork needs to be marinated. A garlic marinade is best for this recipe. The garlic is squeezed into a container with a garlic press and poured with a small amount of soy sauce. Rub the marinade over the shank and leave overnight. You can also use a honey-mustard mixture for the marinade. After the pork is well marinated, you need to start cooking it.

All stages of cooking:

1. You need to take a large, deep container. Spices are placed in it. If one of the family members does not like the smell of rosemary, basil is added instead.
2. The pork is washed with water. Then, wipe it with a paper napkin or towel. As a result of this action, excess liquid is removed from its surface. The ham must be treated with a gas burner. If this method seems too problematic, the skin can be scraped with a knife. This removes bristles (sometimes some bristles may remain on the pig skin after initial cleaning) and dirt.
3. The prepared piece of pork must be salted, treated with sunflower oil and seasonings.
4. The garlic should be peeled and cut into several pieces.
5. Small holes are made in the ham (in the same amount as there are pieces of garlic). Garlic quarters are inserted into them.
6. The ham is transferred to a bowl and covered with a lid. It should sit with spices for at least 30 minutes.
7. The sleeve is unwound to the required length and cut off. As soon as the ham is marinated, it needs to be placed in this baking accessory. The edges are firmly tied with thread, no fat leaked out. The shank in the sleeve is transferred to a mold and placed in an oven preheated to 220 degrees for 2 hours. The oven must be turned on in advance and have time to warm up well.
8. In order for the pork to get a golden brown crust, a quarter of an hour before the end of cooking, you need to carefully pull the container out of the oven and cut the baking sleeve so that the meat product is completely open. After this, you need to put the dish in the oven and keep it until it turns golden brown.

The ham can be served with potatoes or other side dishes. Pickles go great with it. Pork, after baking, can be immediately cut into portions.

Knuckle boiled in film: cooking instructions

1. First you need to combine the seasonings in one cup: mix one teaspoon of garlic powder, salt and a quarter teaspoon each of thyme and rosemary.
2. After this, you need to make slits across the entire surface of the shank, into which to insert thinly sliced ​​garlic cloves.
3. Next, the shank should be rubbed with a specially prepared mixture of peppers.
4. After this, the meat should be divided into two or three baking bags.
5. Then you need to squeeze out the air from each, close tightly and put in the refrigerator for three hours. The marinating period can be increased to 12 hours. This will make the dish tastier and more aromatic.
6. Then the meat must be placed in a large saucepan, filled with water and brought to a boil. Cooking time - one hour. Then the product should be removed from the heat and left for another 40 minutes.
7. Next, the shank needs to be removed from the sleeve, coated with ketchup and mayonnaise sauce with the remaining amount of seasoning added.
8. After this, the boiled shank with garlic must be placed in a new bag and baked in the oven at a temperature of 200 degrees. In this case, the baking sleeve must be pierced in several places with a toothpick.
9. At the final stage, you need to take the finished dish out of the cabinet, open the package and let it brew for another 10 minutes.

Simple garlic roll

The dish has a delicate and spicy taste and a delicate garlic aroma. Preparing a roll of boiled pork knee with garlic is not difficult even for novice cooks.

Dish ingredients:

• 1.5 kg shank;
• 4-5 cloves of garlic;
• 4 things. small onions;
• 1-2 pieces of medium carrots;
• ½ tsp. allspice and black peppercorns;
• ground black pepper - to taste;
• 3 pcs. bay leaves;
• salt for broth - to taste.

As I wrote above, first you need to thoroughly clean the leg. Then, completely place the shank in water in a deep pan and put it on the stove. After boiling, you need to drain the first broth and fill it with clean water.

After an hour of boiling, add peeled vegetables, peppercorns, bay leaves and salt to the broth. The shank should be cooked over low heat for at least 2 hours. You can determine readiness in a simple way: check how easily the meat separates from the bone. If it’s bad, then cook for another half hour.

The finished shank is removed from the broth to cool. We separate the bone - one cut is made, and then the bone is easily removed by hand. At this time, you need to start cleaning and chopping the garlic.

Let's start preparing the roll. Rub the prepared shank thoroughly with salt, a mixture of peppers or black pepper and garlic gruel. Rolls up into a tight roll, which is secured with threads.

ARTICLES ON THE TOPIC:

• How to cook pork knuckle meatloaf baked in foil with and without filling?
• Let's learn how to cook pork knuckle soup - delicious recipes that are suitable for...
• Correct recipe: do you need gelatin to cook delicious jellied pork knuckle?

The finished dish is wrapped in foil and left to infuse in the refrigerator for a couple of hours. The longer the roll sits, the more flavorful and tender it will be.

After keeping in the refrigerator, take out the boiled shank, remove the foil and threads. This dish is served chilled as a slice. Pork knuckle roll with garlic can be served with various side dishes, vegetable dishes, or used on sandwiches. For more delicious recipes on how to make rolls, see another article.

For clarity, watch the step-by-step video recipe for preparing shanks. Instead of foil, you can use cling film for wrapping.

The next stage is primary processing

Every housewife needs to know how to deliciously cook pork knuckle. This is a great way to feed your family deliciously and inexpensively. And the first step is to boil it. There are recommendations to pre-marinate the meat, but from experience we can say that there is no need for this. All the same, all the spices will go into the broth, which you will have to pour out. Boiled until almost done, it is an excellent semi-finished product, on the basis of which you can prepare dozens of different dishes. Cooking pork knuckle does not take much time. That is why the dish is very popular among experienced housewives.

Jellied pork legs and knuckles

This tasty and inexpensive dish can be prepared by any housewife. To do this, you will need a multicooker, which will take care of all the worries. Now let's look at how to cook pork knuckle to make a beautiful and tasty jelly with meat. You need to prepare:

• 1 kg of legs and shanks;
• salt;
• garlic;
• peppercorns;
• onion and carrot.

Cooking this dish is a pleasure. You need to wash the meat and scrape it with a knife. You will need a saucepan with a capacity of at least 4.5 liters. Place all the ingredients in it and fill it with water to the top. If you have a multicooker, then just skim off the foam and put it on to simmer. You'll have to keep an eye on the pot. How long does it take to cook pork knuckle? Depends on the meat, but for good jellied meat, at least 6 hours. You can check periodically, if the meat comes away easily from the bones, then you can turn it off.

Intermediate stage

Place the cooked shanks on a plate and let them cool slightly so that you can handle them with your hands. Now the coveted skin needs to be cut so that the subcutaneous fat can be baked faster and melted out. This is done with a sharp knife, crosswise in diamond shapes, in increments of a couple of centimeters. You only need to cut through the skin itself, being careful not to touch the meat, on the convex outer side. You will end up with notches like those on a pistol grip. the knuckle - this can be done before baking and towards the end. Closer to the end it is safer - the coating will not burn. Usually they take some kind of hot mustard of a large fraction, mix it with a small amount of vegetable oil or melted fat, add crushed pepper and coat the shank. It is convenient to do this with a silicone brush, pulling out a baking sheet with delicious and already rosy shanks. Don't forget to cover the baking sheet with foil, otherwise it will be a pain to clean up.

Bake

The oven needs to be preheated to a high temperature - you can start with 200-220C so that the skin sets immediately, then after 10-15 minutes reduce the temperature to 180-190C and hold until the skin becomes ruddy and glossy. Every 10 minutes, it’s good to baste the shanks with juices and fat. In total, the shanks are usually baked for 30-40 minutes, again depending on the total number, the presence of air-convection, etc. Next to the shanks, it is very appropriate to put small sour apples in the free space: baked apples are an excellent side dish, as well as for fat geese. Remove the finished shanks from the oven directly on the baking sheet, cover loosely with foil and let rest for 10 minutes.

Benefits of knuckle

Content

For good health, the body needs special gelling substances; our joints and bones need them. The back parts of pork legs are rich in them; in addition, they contain a large supply of minerals - iron, zinc, selenium. Also present in pork meat is vitamin B12, arachidonic acid, which is responsible at the cellular level for metabolic processes in the body. We must not forget that this meat is a source of protein. Pork knuckle dishes contain a lot of fat, and therefore are contraindicated for people with high cholesterol. They are high in calories and are completely unsuitable for those on a diet; they are not a dietary product. Of course, if you want, you can eat a small piece, but only a little.

Pork knuckle in Czech style

This version of the shank is similar to the Bavarian shank, but there are some differences. Tourists who visited the Czech Republic note that in restaurants the dish is served with pickles.

Products and aromatic herbs:

• Shin – 1 pc.;
• Dark beer – 2 l;
• Medium sized carrots – 1 pc.;
• Garlic head;
• Celery – 100 gr.;
• Spices (you can use ready-made seasoning);
• Sour cabbage – 1 kg;
• Onions – 2 pcs.;
• Vegetable oil – 100 ml;
• Mustard seeds – 1 tbsp;
• Honey – 1 tbsp;
• Salt.

The preparatory process begins with cleaning the leather from lint. It is advisable to singe the leg. This will give it a light smoked aroma. The shank is thoroughly washed with water.

Sequencing:

1. The ham is placed in a deep pan and filled with beer. The liquid should completely cover the shank. Place the container on the stove over high heat.
2. Carrots, one onion, celery are peeled and cut into large cubes.
3. The husks are removed from the garlic cloves.
4. When the knuckle boils, you need to reduce the heat and remove the foam. Add chopped carrots, onions and celery to the pan.
5. Pork must be boiled for at least 2 hours. During cooking, the container with meat is covered with a lid.
6. The remaining onion must be cut into cubes and fried until golden brown. Sauerkraut is added to the onions. As soon as the onions and cabbage are fried, the broth is poured into them and seasonings are added. The vegetable preparation is stewed for about 30 minutes.
7. Take 2 tbsp from the container with the shank. marinade and pour into a separate container. Mustard seeds and honey are added to it. Everything is mixed until smooth. The result is honey mustard sauce.
8. The boiled meat is placed on a plate to dry and cool.
9. The ham is rubbed with honey-mustard sauce, and garlic cloves are stuffed under the skin.
10. The oven turns on. It needs to warm up to 160 degrees.
11. Cabbage is laid out on a baking sheet. The knuckle is placed on top of the cabbage pillow. Bake the dish for 30 minutes. Periodically you need to open the oven and pour beer broth over the shank.

To make the dish tasty, when buying shanks, you need to give preference to a product with less fat.

This wonderful dish is served with fried potatoes or mashed potatoes. The amazing taste of the meat completely justifies the time spent on it.

Pork knuckle baked in beer in the oven

The foamy drink is perfect for preparing delicious meat, as it gives it additional juiciness and a divine aroma. When combined with spices and tomato paste, the sauce turns out rich. Any beer will do, whatever you like best. I used light. One more thing - do not overcook the pork in the oven, otherwise it will “fall apart” and lose all its appetizing value.

Compound:

• 2 small shanks;
• 500 ml beer;
• head of garlic;
• 50 g tomato paste;
• 2 onions;
• tsp adjika;
• 2 bay leaves;
• 4 tbsp. vegetable oil;
• 1.5 liters of water;
• spices, salt to taste.

How to cook:

Rinse the meat without separating it from the skin, fill it with warm, clean water in a saucepan. Peel the onion and chop into small cubes, chop the garlic with a knife. Place the vegetables in a small deep cup, pour the foamy drink into them, add adjika with tomato paste and vegetable oil, then stir well with a spoon.

Carefully pour the liquid into the pan, add your favorite spices and salt if desired. Add laurel. The pork knuckles should be completely under the marinade, cover them with a lid and place on moderate heat. You need to cook the meat for at least 1.5 hours.

At the end of cooking, taste the broth: if there is not enough salt, add salt. Remove pork to a plate using a slotted spoon and reserve. When the pieces have cooled slightly, rub them with pepper and paprika, then place on a baking sheet lined with foil. Bake the meat for about 40-50 minutes in an oven preheated to 180 degrees.

As soon as a golden brown crust forms, turn off the heat. Serve stewed cabbage or boil potatoes as a side dish. Bon appetit!

General cooking rules

• As you know, the steering wheel can be front or back. The front part is very sinewy, so it is mainly used for making jellied meats and jellied meats. The hind shank is meatier and is often used for preparing meat dishes.
• If a frozen shank is purchased for food, it must undergo the correct defrosting procedure. Ideally, this process should take place in the upper (cooling) chamber of the refrigerator. And after defrosting, it is kept at room temperature for 30 minutes.
• During cooking, water should not only completely cover the product, but also have some reserve, since a certain amount of liquid will evaporate during cooking.
• After the water boils, the fire is reduced to low, and the foam that forms on the surface is constantly removed.
• The knuckle is cooked for about 2 hours. The exception is jellied meats and jellies, when, according to the recipe, they need at least 6 hours to prepare.
• If you want to boil the shank for further preparation of soup, you need to cut off the fattest parts of it along with the skin in advance.
• If you are going to boil the shank before baking, then leave it unchanged, that is, with lard and skin.
• At home, the readiness of the shank is determined using a knife or any sharp object (fork, toothpick). To do this, the shank must be pierced and when a clear liquid without blood flows out of it, we can conclude that it is ready.
• It is better to salt the shank immediately at the time of cooking, so that the meat has time to salt evenly.

Recipes

In order to understand the whole mechanism of cooking shanks at home, you need to see how to proceed step by step.

Boiled pork knuckle

• pork knuckle – 1 pc.;
• onion – 1 pc.;
• carrots – 1 pc.;
• laurel – 2–3 leaves;
• garlic – 2 cloves;
• allspice peas – 3–4 pcs.;
• salt - to taste.

Preparation. In order to cook the shank this way, it is recommended to choose a large pan, place the shank in it and cover with water. After boiling, it is advisable to drain the first broth, fill the shank with water a second time with a good supply and finish cooking in this water over low heat, reducing it after boiling. It is better to add salt to the water in which the shank is cooked immediately, so that the meat cooks evenly salted.

During the cooking process, approximately 40 minutes after boiling, you need to add onions without peels and carrots, respectively, without peels, as well as garlic cloves, peppercorns and bay leaves into the broth. Vegetables and seasonings will give the meat and skin a special color, taste and aroma.

Stuffed pork knuckle (boneless) in the oven

Stop buying sausage and other products, and prepare meat for sandwiches at home yourself. For this you will need a pork leg: it is moderately fatty and also contains a lot of meat. If desired, it can be eaten hot as a main course.

Compound:

• knuckle weighing up to 1.3 kg;
• tsp coarse salt;
• tsp ground black pepper;
• tbsp paprika;
• tbsp soy sauce;
• prunes - a handful;
• garlic - 5 pcs.;
• tbsp vegetable oil.

How to cook:

Soak the pork leg in water for a couple of hours, scrape the skin with a knife. Then wipe dry, cut lengthwise on one side only and remove the pit. Do not remove the skin. Unfold the meat like a book, sprinkle with salt and ground black pepper. Squeeze the garlic into the soy sauce and pour the mixture over the pork.

Lay out the washed prunes and roll the roll, tie it with a strong thread to secure it. Pour vegetable oil on top and sprinkle with paprika.

Preheat oven to 180 degrees. Place the shank in the pan and place on the middle tier. Set the timer for 1.5 hours. When it works, reduce the temperature to 130 degrees and simmer the pork for another 1.5 hours.

When the shank is ready, cut it into portions and place on plates. If you serve the dish as an appetizer, then cut the meat as thin as possible into appetizing slices.