Baked pork knuckle in a "sleeve"
Origin of the recipe
Roasted pork knuckle is a traditional dish in European cuisine—German, Czech, and elsewhere (for example, "pecheno veprevo koleno" in Czech is rightfully considered a culinary treasure). Initially, it was a wild boar leg roasted over coals, later the more readily available meat of domestic pigs came into use. Pork knuckles are usually marinated or soaked for greater tenderness and faster cooking.
What do you need for cooking?
Ingredients
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Pork knuckle
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Salt
-
Pepper
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Gelatin
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Garlic
Kitchen utensils
- Knife
- Board
- Baking tray
- Cling film
- Hammer
- Culinary floss
- Oven bag
Step-by-step recipe
Step 1:
Remove the bone from the shank, making one main cut and keeping the meat and skin in one solid piece.
Step 2:
Cut out some of the meat and leave the rest whole.
Step 3:
Cover the outside of the shank with cling film and beat.
Step 4:
Remove the film, add pepper and salt.
Step 5:
Cover the cut pieces of meat with film and beat.
Step 6:
After beating, add salt and pepper.
Step 7
Slice the garlic into desired size. Place the outer skin and shank on a board and sprinkle with half the gelatin and garlic.
Step 8:
Place the meat over the entire surface of the skin and sprinkle with gelatin.
Step 9:
Add the remaining garlic. Season with salt and pepper.
Step 10:
Roll the meat into a roll and tie it with thread until the roll has a stable shape.
Step 11:
Place the shank in an oven-safe bag. Tie the bag and place it on a baking sheet.
Step 12:
Bake in the oven for 1 hour at 170 degrees.
Cooking tips
When choosing a knuckle, go for a larger one. The hind legs weigh about 1.5 kg and are better suited as they are softer than the front legs. Also, don't forget to check the firmness with your finger. Firm meat is more likely to be fresh.
To get softer meat, soak the shank in milk for a couple of hours.
For a better crust, it's best to burn the skin before placing it in the oven.
