Baked pork knuckle
It's delicious: tender, juicy meat and a crispy crust. It's easy to prepare, but the cooking process takes quite a long time. But it's very convenient because you can prepare the knuckle in advance and then just bake it. It is an unparalleled dish for both a festive table and a beer party.
Composition:
- pork knuckle – 1 piece .
- onion – 1 pc.
- black pepper
- bay leaf
Cooking:
Wash the pork knuckle well, peel the skin with a knife if necessary. Rub the knuckle well with coarse salt and put it in the refrigerator for at least 24 hours.
Pork knuckle.
After that, boil the knuckle in salted water, in which black pepper peas, several bay leaves and peeled onion cut into 4 parts are added. Boil the knuckle for 1-1.5 hours, depending on the size.
Remove the knuckle from the broth, cool and cut the skin in circles or spirals without cutting through the meat. Wrap the bones and skinless areas in foil so they don't burn. Place the knuckle on a baking tray and bake in the oven under the grill (or by turning on the upper heating element) for 30 minutes, turning occasionally so that it bakes evenly on all sides. The crust on the knuckle turns out indescribably delicious and crispy, the fat under it melts, making the meat juicy and tender.
It is very convenient to boil the knuckle in advance and leave it in the broth, and at the right moment take it out, cut the skin and bake.
It is delicious served with braised sauerkraut or sauerkraut salad. Beer goes very well with this dish.
Enjoy!
