Knuckle baked in the oven with mustard. Pork knuckle in honey mustard sauce. How to deliciously cook pork knuckle in onion skins: recipe

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.

Baked knuckle is a traditional European dish, tasty, filling and aromatic. By purchasing this inexpensive piece of pork carcass, you can prepare an original dish for a family dinner or a fun feast with friends. One of the most interesting recipes is knuckle with mustard-honey sauce. Pork prepared in this way turns out juicy, soft and covered with a ruddy, appetizing crust. However, one thing needs to be taken into account - preparing such a dinner will take quite a long time, at least three hours. But the result is worth the effort, so we stock up on patience and start cooking.

To prepare a delicious pork snack you need the following set of ingredients:

• pork knuckle weighing approximately 1 kg;
• one spoon each of honey, mustard and soy sauce;
• medium carrot;
• small onion;
• a few peas of black allspice;
• head of garlic;
• a little bay leaf and salt.

Once you are sure that all the ingredients are available in your kitchen, you can start preparing a delicious lunch.

1. The knuckle should be cleaned of any remaining bristles, singed if necessary, and rinsed thoroughly in running water. Then the meat is placed in a large saucepan and water is poured. Its level should be several centimeters higher than the shank.
2. The pan must be placed on high heat and wait until the water boils. After this, the fire is reduced to a minimum level, and the foam is removed from the surface of the boiling water. The pork should be cooked over low heat for an hour and a half.
3. Then put peeled carrots and onions into the pan, throw in bay leaves, pepper and salt to taste. Together with vegetables and spices, the pork is boiled for another hour over low heat. The meat should soften well during cooking.
4. When an hour has passed, the shank is taken out of the pan and neat cuts are made in it, small cloves of garlic are inserted into them.
5. Prepare a baking dish and cover it with a layer of foil. Place pork on foil.
6. Now you need to prepare the dressing. To do this, combine mustard, honey and soy sauce in a small container and mix until a homogeneous composition is obtained.
7. The entire surface of the shank is well lubricated with the prepared sauce. The pork is then wrapped in the foil that was used to cover the pan and placed in the oven. Baking time – 60 minutes at a temperature of 200 degrees. It is advisable to unroll the foil 10–15 minutes before the end of baking, then the meat will be covered with a pleasant golden brown crust.

That's all, the delicious dish is ready. You can serve the shank to the table in different ways, it all depends on your desire. You can place it on a dish whole, or you can cut it into small pieces, you can decorate with herbs and pour over your favorite sauce, season with horseradish or mustard. Your guests will enjoy this baked pork appetizer either cold or hot.

Knuckle with honey and soy sauce

There is another interesting option for baking pork knuckle: it can be seasoned with liquid honey and soy sauce. These products will give the pork a pleasant rich taste and it will become much more tender. For the recipe we use:

• kilogram pork knuckle;
• small head of garlic;
• a couple of tablespoons of liquid bee honey;
• a few tablespoons of soy sauce;
• a little spice.

The cooking method is not too different from that described in the previous recipe.

1. The prepared and boiled pork is laid out on two layers of foil. (The sheet of foil should be wide enough to completely wrap the knuckle).
2. The garlic cloves are peeled and cut into thin pieces. Make cuts in the shank on all sides and carefully insert the garlic into them.
3. Pour liquid honey onto the shank. At the same time, it is not necessary to turn it over - the honey will still flow down and cover the entire surface of the shank.
4. Then the dish is generously poured with soy sauce and wrapped in double-layer foil.
5. Pork is cooked in the oven at a temperature of 200–220 degrees or in a slow cooker in baking mode. Baking time: from an hour to an hour and a half.

Now you can serve delicious pork for lunch! Vegetables, fresh or prepared according to various recipes, are best suited for a side dish.

1. For roasting, use the pork butt because it has more meat. The front part is not as meaty and is more suitable for jellied meat recipes.
2. It is advisable to choose young pork. It will be easier to clean it from bristles, and it will turn out juicier and softer.
3. After the pork and vegetables are cooked, do not rush to pour out the broth. Based on it, you can prepare an excellent first course - a spicy soup, rich borscht or aromatic pickle soup.
4. An excellent side dish for pork meat is fried or stewed assorted vegetables. Feel free to choose any recipe you like for a side dish. You can also pour mayonnaise over the vegetables and bake them along with the pork.
5. It is better not to store the piece of pork left over from lunch dry. Cut the pulp into small pieces, place in a saucepan, pour in the remaining sauce from the foil, add boiling water and simmer. Then cool and put in the refrigerator. A delicious lunch awaits you tomorrow!

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 is a traditional German dish. Each region of the country has its own recipe for its preparation. But several conditions must be observed in all continents: firstly, you need to take the meat from the front part of the pig, and secondly, it must be well marinated. Baked pork knuckle is not an expensive, but very filling and tasty dish. There are many recipes for its preparation, one of the most popular is knuckle in honey-mustard sauce.

The pork knuckle baked according to this recipe is incredibly juicy and soft, with a crispy golden brown crust. Perhaps the only drawback of this dish is the cooking time (about four hours). But despite this, the finished shank in honey-mustard sauce will not leave your guests indifferent. Although pork is considered a man's dish, this shank will appeal to everyone: both men and women.

For preparation you will need the following ingredients:

Knuckle (from the front of the pig) - 1.3 kg;
- natural honey (liquid) - 1.5 tbsp. l.;
- table mustard - 1.5 tbsp. l.;
- soy sauce - 1.5 tbsp. l.;
- medium-sized onion - 1 pc.;
- small carrots - 1 pc.;
- garlic - 5 cloves;
- allspice peas - 7-8 pcs.;
- bay leaf - 2 pcs;
- salt.

1. First of all, prepare the knuckle. We clean it of any remaining bristles (if any) and rinse thoroughly.
2. Next, pour water into a large saucepan, lower the shank into it and bring to a boil over high heat.
3. Remove the foam from boiling water, reduce the heat and cook the pork for 1.5 hours.
4. After this time, add peeled carrots and onions, bay leaves, allspice to the broth and salt to taste. Cook the shank over low heat for about another hour, the meat should soften well.
5. After the pork is cooked, remove it from the broth, make small cuts and insert garlic cloves, cut in half, into them.
6. Now it's time for the sauce itself. To prepare it, mix honey with mustard and soy sauce until a homogeneous consistency is obtained.
7. Rub the pork knuckle with the prepared marinade, wrap it in food foil and put it in the oven to bake at 180 degrees for one hour.
8. To get a crispy, golden brown crust on the finished dish, you need to unroll the foil 15 minutes before it’s ready.

The shank is served in honey-mustard sauce with stewed cabbage or potatoes. As a seasoning, you can use mustard, horseradish or any other favorite sauce. The serving form can be any, depending on taste preferences; you can cut the finished shank into portions, or you can serve it whole.

Some useful tips:
- to make the finished dish more tender and juicy, you need to choose young pork;
- from the broth that remains after boiling the shank you can make borscht or soup;
- so that the remaining part of the pork after lunch is not dry the next day, it needs to be cut into portions, pour over the marinade remaining in the foil, add a little water and simmer.

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 imbued with a stunning 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.