Pork shank is to the taste of many, which is not surprising. It is prepared in many countries of the world, consumed with beer, with a glass of strong alcohol, a glass of beer and just with boiled potatoes. Well, what are we going to cook this dish?
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
A food product such as pork knuckle is very popular in many countries. She has juicy, tasty, nutritious and tender meat, therefore in the world culinary traditions there are many recipes for her preparation. This is the German Eisbein and Schweine Haxe, and the Czech Veprevo koleno, and, of course, the English Pig's knuckle.
In addition, it is equally successfully used to prepare not only the second, but also the first courses, because there is quite a lot of meat in it. For baking and cooking other dishes, I recommend using the hind legs - they have more meat. But if you cook jellied meat, it is better to take the front legs, because the joints contain more gelling substances that are needed to harden. I also cannot help but note that this dish is prepared very quickly, literally a few manipulations and a shank in the oven, where it should spend from 1, 5 to 2, 5 hours. The specific cooking time depends on its size.
- Caloric content per 100 g - 294 kcal.
- Servings - 1 shank
- Cooking time - 1.5 hours of roasting, 1 hour of marinating, 20 minutes of preparatory work
Ingredients:
- Pork knuckle - 1 pc.
- Soy sauce - 3 tablespoons
- Mayonnaise - 2 tablespoons
- Mustard - 1 tablespoon
- Wasabi powder - 0.5 tsp
- Ground nutmeg - 1 tsp
- Dry basil - 1.5 tsp
- Seasoning of Italian herbs - 0.5 tsp
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
Cooking pork knuckle in a spicy marinade
1. Pour the soy sauce into a deep bowl. Add mayonnaise and mustard.
2. Add wasabi powder, dry basil, Italian spices, nutmeg, pepper and salt.
3. Stir the ingredients well to make a homogeneous mixture.
4. Wash the pork knuckle, remove the dirty tan and dry with a paper towel. Make deep punctures with a sharp long knife. They will allow the meat to soak better with the spices and herbs.
5. Brush the knee well with the marinade and leave to lie for about an hour. But you can keep the meat longer, then keep it in the refrigerator. And if there is absolutely no extra time, then the knuckle can be immediately sent to the brazier.
6. Wrap the knuckle with a baking sleeve or cling foil and send it to bake in a heated oven to 200 degrees for 1.5 hours. After an hour, remove the sleeve to brown it. Check its readiness with a knife cut - light juice should ooze, the meat should be soft and easy to cut.
7. Serve the finished meal straight from the oven while it is hot, juicy, fatty and aromatic. But if the knee cools down, it will be no less tasty, similar to boiled pork.
See also a video recipe on how to cook a baked pork shank in a sleeve.
