Pork knuckle baked with vegetables is featured in many cuisines around the world. The Germans love it, supplemented with cabbage, and the Czechs, they have this “boar’s knee”, and the Hungarians, and us!

An excellent dish for a large company, hearty, hot, and what else do you need in the cold months? Since the pork knuckle is baked on a so-called vegetable bed, it turns out soft and juicy, and thanks to the honey and mustard sauce it acquires an incredible taste!

This dish is very convenient for the housewife, although the preparation time for the shank itself is about 2 hours, but this time is in the oven, the preparatory work will take no more than 15 minutes, and the rest of the time you can go about your business.

As for the side dish, a good choice would be boiled potatoes or rice with vegetables and, of course, salad.

Ingredients:

  • 2 pork knuckles
  • 1 head of garlic
  • 2 onions
  • 2 carrots
  • 2 tbsp. soy sauce
  • 3 tbsp. honey
  • 2 tsp mustard
  • spices

How to cook pork knuckle in the oven

First, let's look at the knuckle. The meat must be washed, chips and broken bones removed, and dried with a paper towel. If the skin is tender, you can leave it, but if it is quite rough, it is better to cut it off.

Cut the peeled carrots into fairly thick strips.

Peel and cut the onion into half rings.

Place the onions and carrots on the bottom of the baking sheet where we will bake the pork knuckle.

Cut the garlic cloves in half to achieve a strong aroma.

We make cuts in the meat and insert the garlic. Place the shank on the vegetables, salt and sprinkle with spices. The Khmeli-Suneli spice mixture is best suited for baking shanks with honey.

We are preparing a honey mixture that we will use to lubricate the knuckle.

We heat the honey in a water bath; you can also use a microwave oven for this purpose. Then add soy sauce, mustard and mix everything.

Lubricate the surface of the shank with the prepared sauce, cover with foil and place in an oven preheated to 180 degrees.

First we make the fire stronger, then, when the juice has released from the meat and vegetables and the extinguishing process has begun, we reduce the fire.

During the cooking process, every 20-30 minutes we pour the meat with the juice that is released and the honey sauce that we have prepared.

It will take approximately 2 hours to fully cook the pork.

10 minutes before turning off, remove the foil to form a golden crust.

Bon appetit!

To prepare the dish you will need these ingredients. Wash the pork knuckle thoroughly and dry.

To prepare the sauce, mix honey and salt, then add soy sauce, mix well until smooth. Don't add too much salt, as soy sauce is quite salty. Then add mustard beans and stir. If you use regular mustard, it is better to beat the sauce using an immersion blender to make the mass more homogeneous. Depending on the spiciness of the mustard, control the amount added to the sauce. Let the honey mustard sauce sit in the refrigerator for 30 minutes.

Wash the potatoes and carrots. Peel the carrots and cut into cubes. Cut the potatoes with skin into two parts. Lightly salt the vegetables, you can add ground black pepper to taste.

Grease a duck pan (or other heat-resistant thick-walled container) with vegetable oil. Place a layer of potatoes on the bottom of the duckling pot, then the pork knuckle. Place the carrots and remaining potatoes nearby. Top with remaining honey mustard sauce.

Check the readiness of the meat with a knife or skewer - when the finished meat is pierced, light juice should flow out (the presence of ichor indicates that the meat should be finished cooking). Pork knuckle cooked in honey-mustard sauce in the oven, served with potatoes and carrots with which it was baked, ketchup and mustard.

Pork knuckle baked in mustard - recipe

Knuckle served with good German beer is a dish worthy of the most luxurious holiday table. However, many housewives are afraid to cook pork knuckle, believing that it will turn out too tough when baked. And it’s completely in vain - cooking the shank according to this recipe will make not only the meat soft and tender, but also the skin. In addition, you get an absolutely amazing mustard sauce that can be eaten with any meat dish, or even just with bread. True, the cooking time is quite long - the shank will have to be marinated about a day before cooking.

For a great dinner you will need:

Pork knuckle - 1-1.5 kg

Mustard - 400 g, best simple, “Soviet”, in a glass jar

Garlic - to taste

Spices - to taste

Knuckle is a pork shank that is often used to make jellied meat. The handlebars come in front and rear. The part from the back leg of the pig is more suitable for roasting. When purchasing, it is easy to distinguish - this shank is larger and meatier than the others.

Be sure to ask the seller to chop off the hoof, if there is one. It can be frozen for future preparation of jellied meat. Freshly purchased pork knuckle must be thoroughly washed and cleaned of bone fragments. Inspect the skin for the presence of stubble; if not all of it is removed, scrape it with a knife.

I will say right away that the process of preparing this dish will take quite a bit of time. If you don’t have that much time, but want to surprise your guests, then you can always go to the website: http://dostavka1.com/ and order food delivery directly to your home.

Let's start the marinating process:

Place mustard in a simple plastic bag

Add spices and stir. You can use a ready-made set of spices for pork, or select everything in individual proportions. The most commonly used are rosemary, savory, marjoram, cumin, black pepper, chili, nutmeg and coriander.

The shank is stuffed with garlic cloves - an incision is made in the skin into which the garlic must be inserted. After baking, the meat will be saturated with an amazing aroma, and the garlic cloves will become surprisingly tasty.

The pork knuckle is placed in a bag that must be tightly tied. After this, the mixture must be carefully distributed so that the mustard completely covers the shank.

Now you can put the bag in the refrigerator and forget about it for a day. You can do less, but in order for the shank to be as tender and tasty as possible, it will take at least 24 hours.

4 hours before dinner, transfer the shank to a baking bag. You also need to pour the resulting sauce there. We tie the bag with a clamp and put it in the oven on the lowest heat. The shank should simmer, and the juice released will mix with the mustard, creating a stunning alliance.

When the delicious aroma begins to drive you crazy, and your stomach begins to rebel with indecent rumbling, you can take out the knuckle. Transfer to a beautiful dish, add stewed cabbage, boiled potatoes or other side dish and serve.

Compliments, delight and admiration of guests will be 100% guaranteed. Share your recipe for this dish, maybe you know some nuances and secrets.

Pork knuckle with mustard, baked in the oven, is a very tasty, satisfying, appetizing dish, with a subtle garlic aroma, delicious mustard soaking, which is definitely worth paying attention to. Such a brutal dish can be classified as real men's food, but I assure you that the female half will also appreciate the tender knuckle meat baked in the oven.

You can prepare such a shank in two ways, one of which will take a long time, in terms of the fact that the shank must be marinated in mustard and left to soak for 1-2 days, then only baked. I will describe the second method in detail below.

So, prepare all the products according to the list.

Wash the shank, scrape the skin with a knife, rinse and place in a pan. Fill with cold water 5 cm above the level of the shank. Place on the fire, bring to a boil, skim off the foam and simmer over low heat for 1 hour 30 minutes.

After an hour and a half, add carrots, peeled onions to the broth, after washing them, and then spices: bay leaf, allspice, salt. Continue cooking over low heat for an hour.

Cover a baking sheet with foil, grease with a thin layer of vegetable oil, and place the shank from the pan onto the foil. Stuff the shank with garlic cloves, to do this, make a puncture in the shank with a knife and push the garlic into the meat along the blade of the knife.

Prepare the sauce, mix the prepared mustard, soy sauce and honey in a bowl, stir well.

Thoroughly lubricate the knuckle on all sides.

Wrap in foil and bake the shank with mustard in the oven at 200 degrees for an hour.

15 minutes before cooking, unwrap the foil and continue baking until golden brown or under the grill.

It turns out a very tasty shank with mustard impregnation and tender meat.

Bon appetit!

If you serve the shank with baked potatoes and sauerkraut, then, as they say, you can eat your mind.

Pork knuckle baked in a fragrant marinade is simply an amazing dish for meat lovers. In addition to the great taste of pork, you will definitely appreciate the softness and tenderness of the cooked meat. And what a crust! By the way, the recipe is so simple that even an inexperienced cook can handle it without any problems.

I can already hear how some people are dissatisfied with their indignation: And what is in this knuckle - a huge bone, a little meat, fat and skin... I don’t agree! Choose meaty, fresh shanks that smell pleasantly like meat. For example, I always carefully examine, feel and smell the meat in the store. Let them look askance, but I know what my family will eat!

Don't be alarmed that the cooking time is about 3 hours. You don't have to stand at the stove - almost everything will happen without your participation. First boil and then bake. Well, go about your household chores.

Ingredients:

(1 kg ) (1 tablespoon ) (1 tablespoon ) (1 piece ) (1 piece ) (2 pieces ) (10 cloves) (10 pieces ) (1 tablespoon )

Cooking the dish step by step with photos:


To prepare a juicy and aromatic pork knuckle, take the chilled knuckle itself, carrots, onions, bay leaves, black peppercorns, natural honey, table mustard, garlic and salt. We also need water - you can easily determine the quantity yourself.


First of all, you need to carefully process the shank: Rinse it, scrape the skin with a knife, and rinse again in cold water. If there is stubble, singe it. Place the shank in a suitable pan and fill with cold water so that the water covers the piece by at least 3 fingers. Place on the fire and wait for it to boil.


Meanwhile, peel the carrots and onions. We’ll wash the laurel leaves (you never know, maybe they swept the yards with laurel brooms - anything can happen). We also take salt and pepper.


When the water in the pan boils, drain it and add new water. Bring everything to a boil again, if there is foam, remove it. So cook the shank at medium boil for about 20 minutes. Then you can add carrots and a whole onion, salt, bay leaf and pepper.


Let it cool a little so as not to burn your hands. At this time, turn on the oven to warm up (190 degrees). We make deep punctures in the shank with a knife and stuff it with peeled garlic cloves. After that, rub with honey and mustard.