Pork knuckle in foil baked in the oven is a very satisfying and nutritious dish. It can serve as an appetizer for the holiday table if the ruddy knuckle is beautifully decorated and served. Baking in foil allows you to seal all the juices inside, making the meat tender and juicy.
Pork knuckle baked in foil at home
The easiest and fastest way to prepare a shank is to pre-marinate it in spices, wrap it in foil and put it in the oven. To get a beautiful brown tint to the crust, be sure to add ground sweet paprika to the marinade.
- Pork knuckle 1.5 (kilograms)
- Bulb onions 1 bulb
- Paprika 2 (teaspoons)
- Bay leaf 3 (things)
- Garlic 1.5 tsp (granulated dried)
- Ground black pepper ½ (teaspoons)
- Seasoning "Khmeli-Suneli" 1 (teaspoons)
- Salt 3 (teaspoons)
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How to deliciously bake a pork knuckle in foil in the oven? Choose a beautiful, strong knuckle with clean skin without damage. Wash it in cold water, scrape the skin with a knife, and rinse well again.Dry the leg with paper towels. -
Rub the shank generously with salt on all sides. -
In a separate bowl, mix freshly ground black pepper, sweet paprika powder, dried garlic and suneli hops. -
Rub the spice mixture all over the shank on all sides. Peel the onion, cut into circles and divide them into separate rings. Place the pork leg in a large plastic bag, add onion rings, bay leaf and tie tightly. Place the bag of pork in the refrigerator and keep it there for 4-5 hours so that the salt and the smell of the seasonings have time to be absorbed into the meat. -
After the specified time has passed, remove the knuckle from the bag. If the paprika has rubbed off from the skin in some parts, then you need to take a little more paprika powder and rub it on the skin of the shank. Transfer pork to a baking dish lined with a large piece of foil. -
Wrap the shank tightly in foil on all sides and place in an oven preheated to 180 degrees. -
After 2 hours, open the foil. If during this time the meat has not separated from the large bone, add another 25-30 minutes to the time. Fat will accumulate near the shank itself at the bottom of the pan. Periodically dip a silicone brush into the fat and lubricate the skin of the shank with it so that it remains soft enough and does not burn. -
Remove the finished pork knuckle from the foil, place on a plate, decorate with fresh herbs, and serve with homemade pickles and bread.
Bon appetit!
Pork knuckle roll in foil
You can prepare everyone’s favorite rolls and snacks at home yourself, this is a guarantee that in the end the roll will contain only healthy and proven ingredients. Pork knuckle roll, cooked in the oven in foil, turns out surprisingly juicy, aromatic and soaked in fat.
Cooking time: 10 hours.
Servings: 9.
Ingredients:
- Pork knuckle – 1.4 kg;
- Freshly ground black pepper – 0.5 tsp;
- Dried red paprika – 0.5 tsp;
- Dried green paprika – 0.5 tsp;
- Dried granulated garlic – 0.5 tsp;
- Salt – 1 tsp.
Cooking process:
1. Rinse the pork well in cold water and dry with paper towels.
2. Make a cut along the bone and carefully separate the meat from the bone, without damaging the meat itself and the skin.
3. Separately in a bowl, combine two types of paprika, garlic, salt and pepper; you can also add your favorite spices.
4. Rub the pork on all sides with the seasoning mixture and salt.
5. Roll the meat into a roll with the skin facing out, tuck the edges of the roll inward and place the roll in the forming mesh. To make this process less labor-intensive, you can initially put the roll in a cardboard tube, and then stretch the mesh over it.
6. Remove the cardboard tube and tie the ends of the mesh with thread.
7. Wrap several layers of foil around the roll, place the workpiece in a baking dish and put it in the oven. Bake at 200 degrees for about 1-1.5 hours.
8. After the specified period of time, carefully remove the foil and bake the roll for another 7-10 minutes. without her.
9. When the skin on the roll turns brown, remove it from the oven, leave it to cool on the counter, and then put it in the refrigerator to ripen and settle for 9-10 hours. Next, you can remove the mesh from the product, cut it into slices and serve.
Bon appetit!
Knuckle in foil in the oven with mustard and honey
A recipe for Bavarian-style pork shank with spicy mustard, fragrant honey and soy sauce will allow you to get a dish for dinner that tastes in no way inferior to the restaurant menu.This shank has a beautiful crispy crust and is always successful, even for novice cooks.
Cooking time: 2 hours 10 minutes.
Servings: 5.
Ingredients:
- Pork knuckle – 900 g;
- Garlic – 8 cloves;
- Ginger – 6 circles;
- Soy sauce – 2 tbsp. l.;
- Honey – 2 tbsp. l.;
- Mustard – 1 tbsp. l. (regular from a can);
- Ketchup or tomato paste – 1 tbsp. l.;
- Extra sea salt – to your taste.
Cooking process:
1. Wash the pork part well, singe the hairs, if any, and scrape them. Pat the pork dry with paper towels and make deep crisscross cuts into the meat and skin. Rub the shank with salt; to rub the skin, it is better to take more salt. Peel three cloves of garlic and squeeze through a press, rub the pork with this paste on all sides.
2. In a bowl, mix mustard, 1 tbsp. l. honey and half soy sauce. This will be the first marinade.
3. Coat the pork part with marinade on all sides, making sure to coat all the cuts in the skin so that the marinade can penetrate there and saturate the meat.
4. Peel the remaining garlic and cut into slices. Also cut the ginger into slices. Mix them with salt to salt the inside of the shank.
5. Stuff the pork with pieces of ginger and garlic with salt.
6. Cover a baking sheet with foil (2-3 layers), place the knuckle on it. Cover the top of the meat with a layer of foil and place in the oven at 180 degrees for 1 hour.
7. For the second marinade, mix the remaining honey, soy sauce and ketchup.
8. Pull out the shank, remove the foil from it and coat with the second marinade on all sides. Place the meat in the oven and bake for about 25 minutes. Coat the shank with marinade again and let bake in the oven for 15 minutes until a beautiful golden crust appears.
9. Remove the finished shank from the oven and remove the foil.Serve with baked vegetables or stewed sauerkraut.
Bon appetit!
Knuckle in foil in the oven with potatoes
A fairly simple dish that can be prepared for Sunday lunch for the whole family. The shank should be bought from the back leg, the front leg is more suitable for jellied meat. If you don't want to get a hot spicy dish, you don't have to add chili pepper.
Cooking time: 2 hours 35 minutes.
Servings: 6.
Ingredients:
- Pork knuckle – 1.6 kg;
- Potatoes – 1 kg;
- Carrots – 180 g;
- Onions – 2 pcs.;
- Garlic – 1 head;
- Chili pepper – 1 pc.;
- Celery stalk – 2-3 pcs.;
- Parsley – 1 root;
- Dried celery – 1 bunch;
- Bay leaf – 4 pcs.;
- Fennel seeds – 1 tsp;
- Coriander grains – 1 tsp;
- Mayonnaise – 2 tbsp. l.;
- Vegetable oil, salt, ground black and red pepper - to your taste.
Cooking process:
1. Place washed parsley root, bay leaves, and dried celery in a deep saucepan.
2. Wash the knuckle, scrape it out and rinse again in cold water, place it on the herbs in the pan.
3. Wash the onion, no need to peel it, cut it into a couple of pieces. Onion skins will give a golden color. Peel the garlic cloves and cut them in half. Add garlic and onion to the pan.
4. Pour cold water over the shank so that it completely covers the meat.
5. Pour salt into the pan, add fennel, coriander seeds, and add a chili pod.
6. Add celery stalks to the meat in the pan, cover tightly with a lid and put on fire, bring to a boil. When the broth boils, skim off the foam with a spoon, reduce the heat to low and cook the meat for 2 hours.
7. Peel the potatoes, cut large ones in half, leave smaller potatoes whole. Scrape the carrots and trim the ends.Place the peeled vegetables in the broth half an hour before the end of cooking.
8. Remove the broth from the heat, remove the meat and vegetables and place on paper towels. Place boiled vegetables in a baking dish. Coat the knuckle with mayonnaise, sprinkle with coriander seeds and fennel, and wrap in foil. Drizzle potatoes and carrots with vegetable oil. Bake at 210 degrees for about half an hour, 5 minutes. Before the end of cooking, remove the foil from the meat to get a nice crust. Remove the pan with the dish from the oven.
9. Serve the pork knuckle with potatoes hot, garnished with fresh herbs.
Bon appetit!
Knuckle in foil in the oven with garlic
Baked pork knuckle with a spicy garlic aroma is prepared quite simply, the main thing is to coat the meat well with the marinade so that it is subsequently soft and nourished. This dish is good served with jacket potatoes or fresh vegetable salad.
Cooking time: 2 hours 15 minutes.
Servings: 6.
Ingredients:
- Pork knuckle – 1.4 kg;
- Garlic – 1 head;
- Coriander – 1 tsp;
- Ground black pepper – 1 tsp;
- Salt – 1 tsp;
- Vegetable oil – 3 tbsp. l.
Cooking process:
1. Prepare the marinade: combine freshly ground black pepper, ground coriander, vegetable oil, and salt in one bowl. Add finely grated peeled garlic.
2. Mix the marinade mixture thoroughly until combined.
3. Wash the knuckle, dry it and make a cut in the center down to the bone.
4. Carefully cut the meat off the bone on three sides without damaging it or the skin. Do not completely remove the meat from the bone; leave the bone in the center hanging on some meat.
5. Coat the meat with garlic marinade. Make not very deep cuts in the meat along the bone so that the marinade juices better saturate the pork.
6. Wrap the knuckle around the bone into a roll, tighten and secure with twine. Rub the remaining marinade on top. Wrap the shank in several layers of foil and place in a baking dish.
7. Place the pan with the pork in an oven preheated to 190 degrees and bake for about 1.5 hours. Next, open the foil, reduce the temperature to 170 degrees and bake the meat for about 15 minutes. You don’t need to hold it longer so that the garlic doesn’t start to burn. Serve the shank hot with a side dish or cool, remove the meat from the bone, cut and serve as a cold appetizer.
Bon appetit!
Knuckle in foil in the oven with soy sauce
A dish that any man will definitely appreciate is pork knuckles baked in soy sauce marinade. The pork turns out just like the picture: an appetizing, crispy brown crust hides the most tender meat that melts in your mouth.
Cooking time: 8 hours.
Servings: 14.
Ingredients:
- Pork knuckles – 4 kg;
- Soy sauce – 180 ml;
- Garlic – 6 cloves;
- Bay leaf – 3 pcs.;
- Honey – 3 tbsp. l.;
- Allspice peas – 7 pcs.;
- Onions – 2 pcs.;
- Salt and ground black pepper - to your taste.
Cooking process:
1. Wash the pork knuckles, scrape off the hairs, and rinse again. Place in a deep saucepan, add cold water and put on fire.
2. When the water boils, reduce the heat to low. Don't forget to skim off the foam during cooking. Add peeled onions, peppercorns, bay leaves and salt to taste. Cook for 2 hours.
3. For the marinade, mix honey, soy sauce, chopped garlic and ground pepper. Mix everything well until the honey dissolves. If the honey is slightly sugared, it must first be heated directly in a jar in a water bath until it flows.
4.Pour the prepared marinade over the cooked pork shanks and leave to marinate for 4 hours. From time to time, turn the shanks in the marinade so that it evenly saturates all the meat.
5. Cover a baking sheet with foil. Place the pork on a baking sheet and pour the marinade on top. Wrap the foil on top of the shanks and place the baking sheet in an oven preheated to 200 degrees for 1.5 hours.
6. After the specified time has passed, open the oven and remove the foil from the top of the meat. Bake in the oven until a beautiful golden crust is obtained (about 15-20 minutes).
7. Remove the baking sheet with the shanks from the oven and cool slightly.
8. Serve meat with baked potatoes and sauerkraut.
Bon appetit!
Knuckle in foil in the oven with vegetables
Although they say that the knuckle contains tough meat, you should not believe this: the main thing is to bake the pork correctly. You need to choose a shank from 1.5 kg, because if it is smaller, there will be only skin and bone. We suggest baking the shank along with vegetables, which provide additional juice that will saturate the meat.
Cooking time: 10 hours.
Servings: 6.
Ingredients:
- Pork knuckle – 1.6 kg;
- Carrots – 4 pcs.;
- Mustard with grains – 1 tbsp. l.;
- Garlic – 4 cloves;
- Salt - to your taste;
- Celery stalk - to your taste;
- Onions – 3 pcs.;
- Olive oil – 4 tbsp. l.;
- Soy sauce – 130 ml;
- A mixture of peppers, Provencal herbs - to your taste.
Cooking process:
1. Rinse the knuckle well, scrape off any dirt, rinse again and dry with paper towels. Using a sharp knife, make cuts in the skin to better marinate the meat.
2. Rub the shank on all sides with coarse salt.
3.For the marinade, mix olive oil, soy sauce, mustard, liquid or melted honey, a mixture of peppers and your favorite seasonings, squeeze the garlic cloves through a press. To stir thoroughly.
4. Rub the pork part with this marinade on all sides, spread under the skin where it appears.
5. Place the pork leg in a saucepan, pour the remaining marinade on top, cover and refrigerate overnight. Turn the shank several times during the night to distribute the marinade evenly throughout the meat.
6. In the morning, peel the onions and carrots, cut the celery stalk, cut the onion into half rings.
7. Cut the carrots in half lengthwise and cut each half into half rings.
8. Grease a baking dish with vegetable oil, place vegetables in it, lightly add salt and mix.
9. Place the shank on top of the vegetable bed and pour over the remaining marinade. Sprinkle everything with celery pieces.
10. Cover the form with vegetables and meat with foil on all sides and place in an oven preheated to 180 degrees for 2 hours. After the specified period of time, remove the foil, turn the shank over, pour the separated fat over it and bake for another half hour until golden brown.
11. Serve the well-braised shank on a bed of vegetables with which it was baked.
Bon appetit!
