Baked knuckle - dish with amazing taste.
Most often pork is used for it, as it is best suited for roasting.
Behind the crispy skin hides the most tender meat, saturated with fat and aromas of fragrant spices.
The knuckle preparation process is quite long, but it is simple and even the youngest hostess can handle it. And so that the meat is not dry, it is better to cook it in foil.
Knuckle in foil in the oven - general principles of cooking
To shank turned out juicy, before cooking it must be marinated. To do this, use: ready-made sauces, mayonnaise, mustard, garlic, spices, honey or sour cream. Sometimes lay the product in a pickle or beer. For good effect, pickling is done within 10-24 hours. But if the piglet is young or there is no time, it can be limited to 1-2 hours. Then the leg is packed in foil and baked for at least 2 hours.
Cooking pork knuckle in the oven can consist of two stages: pre-boiling and subsequent roasting. In this case, the leg can not pickle in advance and add spices to the pan: bay leaf, pepper peas, you can also put onions, carrots, and roots.
Pre-cooking does not bring meat to readiness, it must remain dense. And in order to keep the piece in shape, you can wrap the leg with threads or drag it with a string. Then the leg is removed, the filaments are removed, dried, smeared with spices and sauces, packed in foil and baked for 30-50 minutes.
Recipe 1: Stick in a foil in the oven with mustard and honey
Spicy sauces are perfectly combined with fatty pork. For cooking shank in foil in the oven is better to use real mustard. It should be sharp, burning.
Ingredients
• 1 knuckle 1.5-2 kg;
• 2 spoons of honey; • 2 tablespoons of mustard;
• 6 cloves of garlic;
• 1 spoon of salt;
• 1 spoon hops-suneli.
Instead of hops-suneli, you can take seasoning for meat, kebabs, or any universal mix.
Cooking
1. Knuckle skin should be well cleaned. You can simply scrape the knife or use a metal scourer. Then the leg is well washed, wiped.
2. Now on the knuckle you need to make circular incisions of the skin. This is necessary so that when cooking it does not tighten meat. Three cuts are enough.
3. Clean the garlic cloves, cut it in half and stuff a piece. You can simply put the pieces in the meat through the previously made cuts.
4. If the honey is thick, then we melt it. Add the mustard and all the other spices. Stir.
5. Rub the knuckle with the prepared sauce.
6. We take foil, we wrap up our blank. It is necessary to leave it like this for 2 hours, but it is better to remove it all night.
7. We shift the package to the baking sheet and send to prepare in the oven for 100-120 minutes at 180 degrees.
Recipe 2: Stick in a foil in the oven with potatoes
The peculiarity of cooking shank in the oven in foil according to this recipe is the addition of potatoes. Since the leg is cooked long enough, the potatoes can be baked whole. With young tubers, even you can not remove the skin, just rinse well.
Ingredients
• 1 knuckle;
• 200 grams of onions;
• 1 kg of potatoes;
• 1 bay leaf;
• 2-4 spoons of butter;
• 6 peppercorns;
• salt;
• seasonings for pork or kebab.
Cooking
1. Prepare the knuckle. How to do it correctly, described in detail in the previous recipe.
2. Mix seasonings with salt, add vegetable oil. It is necessary that the spices are not showered with a piece.
3. Rub the pork from all sides with the prepared mixture. Cover with cling film, marinate for 2-3 hours.
4. We clean the onions, cut them in thick rings of 5 mm.
5. Wash potatoes, peel. Large tubers can be cut into 2 parts. 6. We put the piece in foil, in a circle tubers of potatoes, stick onion rings and sprinkle everything on top with spices and salt. Do not forget to put pepper peas, bay leaf.
7. We pack the rolls and bake for 2-2.5 hours at 170 degrees.
Recipe 3: Stick in a foil in the oven with mayonnaise
One of the easiest ways to cook pork shank in foil in the oven. Minimum set of spices and additional ingredients.
Ingredients
• 1 knuckle;
• 100 grams of mayonnaise;
• 1 spoon of salt;
• 0.5 tsp. black pepper;
• 1 head of garlic.
Cooking
1. Grind the garlic, add salt with pepper. Put the mayonnaise and mix.
2. Prepare the knuckle: wash, clean, cut. How to do all this is best described in detail in the first recipe.
3. Rub a piece of mayonnaise, put it in a bag, tie it up and remove it for 12 hours in a cold place.
4. After a while we get the pork out of the fridge, remove the bag. Once again, rub the spices on the surface with your hands.
5. Unfold the foil, lay out a piece, pack.
6. Put in the oven. Cooking shank about two hours at 170 degrees. Then turn off the oven, let the meat lie down for another half hour, do not unfold the foil.
Recipe 4: Stick in a foil in the oven with sauerkraut
Traditional Russian dish. Previously, it was prepared in the oven, but today everything is much easier, thanks to the foil. The stick turns out juicy, fragrant, goes well with sauerkraut. And do not try to replace it with fresh vegetables, it will turn out quite differently. The dish is prepared in two stages with pre-cooking.
Ingredients
• 1 knuckle;
• 700 grams of sauerkraut;
• 7 cloves of garlic;
• 1 spoon of salt;
• 5 peppercorns;
• 2 bay leaves;
• 1/4 spoon black pepper;
• 50 grams of oil;
• 3 tablespoons sour cream;
• 1/2 tablespoon mustard;
• 2 bulbs.
Cooking
1. We wash the leg, wipe the skin dry.
2. Clean the garlic cloves, moisten and dip in salt. We make cuts in the skin and meat, stick the prepared slices. Salt is not used all, half left to lubricate the piece. 3. Now the knuckle must be wrapped with thread, so that the skin does not peel off during cooking.
4. Put the billet in the pan, add one peeled onion, bay leaves, add salt residues, pour in water and cook for 1.5 hours. Optionally, in the broth, you can add pepper peas, asterisks cloves.
5. Cut the onion remaining finely small, fry in a pan until transparent.
6. Add cabbage and fry with onions for about 10 minutes.
7. We get the finished shank, cool it, remove the thread, rub it with black pepper and sour cream.
8. On a piece of foil lay out the cabbage. Top prepared piece, seal and put in the oven for 40 minutes.
9. If you want to fry the pork leg until golden brown, then 15 minutes before the end of cooking, remove the foil and bring it to the desired color.
Recipe 5: Stuffed knuckle in foil in the oven
Another recipe for pork shank with sauerkraut. In it, the pork leg is stuffed, so choose a piece with intact skin.
Ingredients
• 1 knuckle;
• 2 eggs;
• 150 grams of cabbage;
• 1 bay leaf;
• 1 onion;
• some oil;
• salt pepper;
• 2 spoons of mayonnaise.
Cooking
1. Cut the onion, fry in a pan. As soon as the pieces become transparent, add the cabbage. Fry together for 10 minutes.
2. Boil eggs. Grind and mix with cabbage.
3. We wash the skin, clean the skin and gently separate it from the pulp. But do not delete, it should remain in place.
4. Fill the resulting hole with cabbage filling.
5. Wrap a piece of thread several times so that the skin does not move.
6. Mix the mayonnaise with salt and pepper.
7. Lubricate the whole knuckle, straight with thread and pack in a piece of foil.
8. We bake 2.5 hours. At first we set 180 degrees, in an hour we reduce the temperature to 160.
Recipe 6: Stick in a foil in the oven with tkemali sauce
Very fragrant and delicious recipe for cooking pork shank in foil in the oven. If there is no tkemali, then you can try to replace the sauce with a mixture of ketchup with plum or applesauce, it will also turn out well. Ingredients
• 1 knuckle;
• 4 spoons tkemali;
• 5 cloves of garlic;
• 1 spoon of mustard;
• 0.5 tablespoons of salt;
• 2 spoons of butter.
Cooking
1. The washed and dried foot should be cut nicely. To do this, take a sharp knife and make a mesh on the skin, a depth of about 4 millimeters. Due to the structure of the legs, the depth in some places will be only the thickness of the skins.
2. Peel the garlic. Cut the teeth into 4 pieces in length so that the pieces are sharp. We shp pulp.
3. Rub the knuckle with salt, carefully working through the cuts.
4. Mix tkemali with mustard, add oil.
5. Rub the piece with the prepared mixture, transfer it into an airtight container or bag, pour the rest of the sauce and remove the pickle for 12 hours.
6. We take out our billet, once again we well rub the tkemali sauce over the surface, we pack the leg into foil.
7. Cooking 2 hours at 160 ° C. Then we take out, remove the upper part of the foil, add the temperature to 190-200 ° C and fry until golden brown.
Recipe 7: Knuckle roll in a foil in the oven with apples
The recipe for an amazing roll of shank, which will decorate any holiday table. It can also be consumed hot, but sliced chilled dishes look especially beautiful. Apples can be used any, but better green.
Ingredients
• 1 knuckle;
• 2 bulbs;
• 2 apples;
• 2 bay leaves;
• 5 peppercorns;
• 70 grams of cheese;
• 1 spoon of salt;
• 2 cloves of garlic;
• 2 spoons of ketchup;
• pepper.
Cooking
1. Wash the knuckle, make a side cut and gently release the meat from the bone. Where you need to cut with a knife. We try not to damage the canvas.
2. The resulting piece of salt, pepper.
3. Peel the apples and cut into cubes. Also chop the onion. Garlic cloves pass through the press.
4. Cheese three and send to the filling. It will be a cohesive product.
5. We spread the stuffing on a piece, roll up the roll, wrap it several times with thread, so that it takes the flat shape of the log and does not unwind during baking. 6. Lubricate the roll on top and sides of ketchup, pack in foil.
7. Sent for an hour in the oven. Fry at 170 degrees. We take out, cool it, without unwrapping the foil, and put it in the fridge for solidification.
8. Take out of the foil, cut into transverse pieces of 1.5 cm and can be served at the table!
Stick in foil in the oven - tips and tricks
• Juniper berries, added to the pan when boiling the knuckle, will give the meat a light aroma of game. The same property has marjoram. You can add a little in the foil, but not on the leg itself.
• If you need to lubricate the knuckle with a spicy sauce, and you do not want to get your hands dirty, you can use a silicone brush. It applies a mass of an even layer and easily penetrates into all difficult places.
• If you want to get a crunchy and ruddy skin, at the end of cooking the foil should be removed, the butter should be greased and fried at a high temperature (from 210 degrees). Instead of butter, you can also use the juice that is melted from the leg itself.
• Shank will be particularly fragrant if marinated for a day in a dark beer. By the way, it is possible to bake pork in it. On the basis of beer created a lot of traditional Bavarian recipes for cooking not only knuckles, but also other parts of pork carcass.
