How to make pork knuckle?

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The popularity of this dish is confirmed by the presence of numerous names in different countries: in the Czech Republic "boar's knee", in Germany "schweinehax and icebein", and in the UK - "pigz knuckle". Some recipes will be given at the end of the article. It is worth noting that in the hands of only a skilled hostess, an excellent result will be obtained. First, let's look at how to make a shank yourself at all stages of preparation to help a beginner.

Meat selection

The first thing the hostess always goes to the market to buy the necessary set of products. Its choice should be approached responsibly so as not to spoil the taste of the dish.

We will need the bottom of the ham of the pig, just from the back, which is more meaty. It is it that is used to prepare independent dishes. From the front, jelly and soups are obtained. Meat is usually sold in two versions - raw and smoked (for a magnificent pea).

Worth paying attention to the following points:

1. Fat color. It must be light. This indicates the youth of the pig.
2. Smell. Ideally, it is sweet and pleasant.
3. Density. When pressed with a finger, the meat quickly returns to its former shape.

Want to know how to tenderize pork knuckles and keep them from drying out? Be sure to choose with the skin, which in the future will turn into a crisp.

Cutting

Make no mistake about the amount of meat you buy. 1200 g approximately weighs a standard piece. Keep in mind that there is a lot of fat that will melt, the volume of the fillet will decrease and, of course, you need to take into account the weight of the bone. Getting ready.

A necessary step that should not be skipped. We perform the following actions:

1. Turn on the gas stove and burn the whole skin.
2. Under running hot water, wash it with an iron sponge or scrape it with a sharp knife.

But you don't need to cook the pork knuckle right away. How to make meat more tender? Just soak for a few hours in milk, which should completely cover all the pieces.

First heat treatment

Some housewives immediately after the marinade put the leg in the oven at a low temperature for three hours. The result is often only negative, since during this time the meat almost completely loses its juiciness.

Let's use the practice of restaurants and cook the knuckle first. How to do everything right, we will analyze further.

Let's start by pouring the right amount of water. To do this, lower the meat into a bowl, pour cold liquid and be sure to s alt. We take out the leg and put the pan on the fire.

As soon as sheboil, send the shank to cook. This is the process because the s alt water will not take away all the flavors, as it does when cooking the broth.

Remove the foam, leave on low heat for an hour. At this time, she will be able to absorb all the flavors of spices and seasonings that will be added. You can add onion, cloves, celery and bay leaf. We take out and cool.

Marinade

This process is necessary when the whole piece is being prepared.

After cooking, marinate the shank. It will be possible to do it properly only when the necessary spices and sauces are in the composition. It all depends on the chosen recipe and the method of further heat treatment. More often garlic, various aromatic herbs, allspice are taken. Sometimes everything is chosen based on taste preferences.

Icebein

There are several ways to make a pork knuckle in the oven, as in Germany. Consider one of them.

We will need:

• very large pork shank;
• boiled-smoked sausage - 0.3 kg
• fat brisket - 0.3 kg;
• hunting sausages - 0.3 kg;
• vegetable oil - 2 tbsp. l.;
• sauerkraut - 3 cups;
• head of fresh cabbage - 1 kg;
• tomato paste (or ketchup) - 4 tbsp. l.;
• burning adjika to taste.

We assume that the shank has passed all the stages of preparation, that is, it has been cleaned and cooked with spices.

Now heat the pan on highfire with sunflower oil. We send there the brisket, which was previously cut into small cubes. After 10 minutes, add circles of sausages and sausages. Fry a little more and remove from the stove.

The baking dish should be not only wide, but also deep. We mix sauerkraut and chopped fresh cabbage, put it on a greased bottom. Top with 1 cup of strained broth, which remained in the pan after boiling the meat.

We spread our roast, mixed with adjika and tomato paste. We put in an oven preheated to 180 degrees for about 20 minutes. Then we take it out and put it in the very center of the shank. Do as described, making sure all foods are stewed at the same time.

In Germany, the dish is served on a wide plate with a mug of beer.

Boar Knee

Now let's dive into Czech cuisine.

Ingredients:

• knuckle - 2 kg;
• coriander;
• apples with sourness - 2 pcs.;
• garlic - 3 cloves;
• celery (root) - 200 g;
• s alt (preferably sea) - 2 tbsp. l.;
• soy sauce - 30 ml;
• bay leaf - 5 pieces;
• black allspice;
• ginger (root) - 70 g;
• nutmeg - ½ tsp;
• light beer - 1.5 liters;
• bee honey - 2 tbsp. l.

Let's figure out how to make it in the oven. Boil the pork knuckle and cool. Now we clean the garlic, cut into plates, which we stick into small cuts in the skin. Mix ina cup of pepper, dry coriander and s alt. The entire knee should be covered with this mixture.

We put a large container on the table, on the bottom of which we spread the chopped celery and ginger roots. Put the meat on top. We pour all the beer in there. We cover with apples, which were previously washed and cut into slices, sprinkle with nutmeg and put a bay leaf.

The "boar's knee" will marinate for about a day in a cold place. Do not forget at this time to occasionally shake the dishes and turn the contents over. The next day, we take out the shank and prepare for baking. We need bee honey and soy sauce. We mix them with a whisk, preheating a little. We take a brush and apply the composition to the entire surface of the meat.

It remains only to completely wrap the leg in a large piece of foil and put it in a hot (180 degrees) oven for a couple of hours. We turn the bundle sometimes. When there is 15 minutes left of cooking, remove the shell to get a crispy crust.

Stew with potatoes

You can make knuckle at home, as many men like, with spices and potatoes.

We will need:

• pork drumsticks - 2 pcs.;
• lean oil - 4 tbsp. l.;
• potatoes - 4 medium tubers;
• bulb;
• ketchup - 3 tbsp. l.;
• garlic (6 cloves);
• seasoning to taste.

This "how to make homemade shank" recipe does not require the first stages of preparation, which includeboiling. It will be enough to chop the meat into portioned pieces, rinse under running water and dry with a kitchen towel. We put a frying pan with oil on a strong fire and fry the meat on the bones on all sides. Transfer to a deep baking sheet.

In the same fat, fry the potatoes, peeled and coarsely chopped, until golden brown. Let's go to the meat. Separately, we pass the chopped onion with garlic, add ketchup with spices. Simmer for a few minutes on low heat and immediately send to the baking dish.

Put in the oven at 200 degrees for 40 minutes.

In pots

This serving of the dish is very convenient, as it is prepared initially in portions.

Ingredients:

• large shank;
• bell pepper any color - 1 pc.;
• vegetable oil - 1 tbsp. l.;
• onion - 1 pc.;
• tomatoes - 2 pcs.;
• sour cream - 6 tbsp. l.;
• bay leaf - 3 leaves;
• butter - 50 g;
• hard cheese - 100 g;
• all your favorite spices.

Knuckle at home to make, as in a restaurant, it will turn out the first time.

Let's start by boiling the meat. To do this, immerse it in boiling and s alted water with spices and leave it on low heat for 1.5 hours. We take out, cool and separate from the bone. Cut into large pieces.

Fry on fire with vegetable oil bell peppers with onions. As soon as it acquires a golden color, add the grated tomato without the skin (which is easyremoved after scalding). Simmer for 10 minutes, reducing the flame.

Lubricate the inside of our pots with butter and start laying the products. The first "go" vegetables, then - pieces of meat. Spread one bay leaf at a time and fill it with 2/3 of the broth in which the knuckle was cooked.

Top with sour cream mixed with grated cheese. We put in the oven for half an hour, heating up to 200 degrees.

Recipes of national cuisine help to make the knuckle as it should be, so that you can not only diversify the menu, but also feed everyone tasty and satisfying.