Pork knuckle baked in the oven - classic European cuisine, won popularity thanks to excellent taste. There are many ways to diversify the characteristics of the dish, using a different mix of marinated mixtures or complementing the product with appropriate accompaniment.
How to cook pork steak in the oven?
Baking knuckle in the oven can be carried out in foil, sleeve, on a spit, in an open form or on a baking sheet.
- Each variant of wind heat treatment is preceded by preliminary marinating, and in some cases also by the boiling of the product. The washed board is rubbed with a dry mixture of seasonings and spices or immersed in a spicy pickle.
- Impregnated or boiled part of the pork leg is often accompanied with baking piquant sauces, complemented with vegetables: cabbage, potatoes, onions, carrots.
- How much bake roulku in the oven will depend first of all on its weight and size. An important factor in this case will be the method of marinating or the presence of preliminary cooking of the product. The average dish is cooked for 2 hours at 180 degrees.
How to marinate the roulk for baking in the oven?
It is important to choose the right marinade for pork knuckle in the oven, which will get a harmonious dish in all the parameters corresponding to individual preferences.
- Rulk is often marinated or boiled in beer, and then supplemented with garlic, spices and spices.
- To the extent of spicy meat will be if soaked with a mixture obtained by mixing in equal proportions of honey, adzhika and soy sauce. In addition to the marinade, add the juice of half a lemon and orange, 3-4 cloves of chopped garlic, salt and pepper.
- Juicy and soft it turns out shank in a marinade of mustard, adding to 2 tbsp. spoons as much honey, 6 cloves of garlic, a teaspoon of hops-suneli, pepper and salt.
- Simple but effective marinade is mayonnaise with ketchup in equal proportions, to which for piquancy add 5-6 cloves of garlic, pepper and seasonings to choose from.
Pork knuckle baked in the oven in the sleeve
An unusual taste is acquired by the shank baked in the oven in a sleeve on a cushion of quince and ginger slices. Garlic in this case is used to lard the product. On the skin around the perimeter, it is necessary to make diamond-shaped incisions, which will avoid its deformation during heat treatment.
Ingredients:
- shank - 1 piece;
- ginger - 50 g;
- quince - 3 pieces;
- garlic - 1 head;
- marjoram, basil, oregano, thyme - 2 pinches;
- Ground coriander, nutmeg - 2 pinches;
- black and red pepper - for 0.5 teaspoons;
- mayonnaise - 100 g;
- salt.
Preparation
- The skin of the shank is cut with rhombuses.
- They make deep incisions around the perimeter, in which garlic is inserted and a mixture of herbs and herbs is covered.
- Lubricate the pork leg with mayonnaise, put in a sleeve, pre-laying a layer of wedges of ginger and quince.
- Bake will be pork knuckle in the oven for 3 hours at 180 degrees.
Pork knuckle baked in the oven in foil
Soft and gentle without preliminary boiling turns shank in the foil in the oven. Instead of a honey-mustard marinade, you can use any other or complement it with ajika, soy sauce, tkemali, any spices. It does not hurt to make diamond-shaped or circular incisions on the skin around the perimeter.
Ingredients:
- shank - 1 piece;
- honey and mustard - 2 tbsp. spoons;
- garlic - 1 head;
- salt, hops-suneli - 1 tbsp. spoon.
Preparation
- Prepared rulku stuffed with garlic rubbed with a mixture of honey, mustard, salt and hops-suneli, left for a day in a package.
- Transfer the leg to the foil cut, seal tightly, put in a mold or on a baking tray.
- After 2.5 hours at 200 degrees, the pork knuckle baked in foil in the oven will be ready.
Beer in the oven, baked in the oven
Pork knuckle baked in the oven turns out to be especially soft and tender inside and rosy outside, if it is pre-cooked until soft in a dark beer. You can use a drink of light varieties, and European mustard is not sharp. The taste of the prepared dish will be more delicate and soft.
Ingredients:
- shank - 1 piece;
- honey and mustard - 2 tbsp. spoons;
- garlic - 1 head;
- dark beer - 1 l;
- salt pepper.
Preparation
- Rulk stuffed with garlic, rubbed with a mixture of salt and ground pepper, pour beer, leaving 50 ml, and cook for 3 hours.
- Mix the left beer with honey and mustard, rub with a mixture of spinach, send on a baking sheet or in a heated oven to 200 degrees.
- After 25-30 minutes the pork knuckle baked in beer in the oven will be ready.
Rulka with potatoes in the oven
A fine independent dish for festive or daily serving - a cooked pork knuckle with potatoes in the oven. Maximum soft and juicy meat will be when baked in a sleeve or in a deep form, tightened with foil. Potato slicing can be supplemented with mugs of carrots, slices of onions.
Ingredients:
- shank - 1 piece;
- potatoes - 1,5 kg;
- paprika - 4 tbsp. spoons;
- garlic - 1 head;
- soy sauce - 100 ml;
- vegetable oil - 40 ml;
- salt pepper.
Preparation
- Mix the soy sauce, chopped garlic and 3 spoons of paprika, rub it with a stick and leave in a bag for a day.
- Potatoes are cleaned, cut into slices, salt, pepper, flavored with butter and paprika and, together with the shank, spread into a sleeve.
- After 2.5 hours cooking at 180 degrees, pork knuckle baked with potatoes in the oven will be ready.
Rulk with sauerkraut in the oven
Baked pork knuckle with sauerkraut in the oven will be appreciated by gourmets and admirers of hearty culinary dishes with original taste. Preliminary boiling will provide the meat with softness and tenderness, and a cabbage pillow will give a light piquant sourness and a unique fragrance.
Ingredients:
- shank - 1 piece;
- onion - 2 pieces;
- cabbage - 0.5 kg;
- cloves - 5 pcs .;
- garlic - 1 head;
- soy sauce - 50 ml;
- mustard - 0.5 tbsp. spoons;
- vegetable oil - 40 ml;
- salt, pepper, laurel.
Preparation
- Rulk stuffed with garlic and salt, put in a pan with a bulb, pea pepper and laurel, pour water, boil until soft.
- Fry the onion in oil.
- Add cabbage, ladle broth, stew for 30 minutes, put into shape.
- Mix the soy sauce, mustard and pepper, grease the mixture with a dried ball, put it on a cabbage pillow in the form, bake for 20 minutes at 200 degrees.
Roll of pork knuckle in the oven
A boneless roll baked in the oven is an excellent addition to the meat cut for a gourmet menu or a hearty snack that can be served as a snack with a slice of bread. The filling can be simply assorted of garlic and spices or a filling with the addition of cheese, fried with onion mushrooms , steamed dried fruits.
Ingredients:
- shank - 1 piece;
- garlic - 1 head;
- paprika, dry herbs - 0.5 tbsp each. spoons;
- mustard - 20 g;
- salt pepper.
Preparation
- Rulku with a sharp knife rid of the bone, rubbed with mustard, salt, pepper, a mixture of paprika with herbs.
- Fold the wheel rolls, tie with string.
- Bake meat in foil or in a sleeve 1,5 hours at 180 degrees and another 20 minutes without foil or sleeve, cutting and turning the edges.
- Before serving, the roll is cooled.
Roast in soy sauce baked in the oven
The recipe for baking pork shank in the oven can be performed with soy marinade. Bake the mashed meat preferably in a form with a lid, foil or in a sleeve, making several punctures on top. Peeled garlic can be used all the way for shoveling the shank or adding half to the pickle mixture.
Ingredients:
- shank - 1 piece;
- garlic - 1 head;
- soy sauce and olive oil - 70 ml each;
- salt, pepper, rosemary.
Preparation
- Rulk soaked for an hour in saline, then garlic and rubbed with marinade from soy sauce, butter, pepper and rosemary.
- Leave the meat to marinate for the night or for a day, after which it is sent to prepare at 200 degrees.
- After 2 hours, the pork knuckle baked in the oven will be ready.
Shank with honey and mustard in the oven
The recipe for pork shank in the oven takes on a special flavor if the soy sauce for marinade is supplemented with honey and mustard. In this case, the meat is pre-cooked in broth with the addition of roots, spices and a head of peeled onions. Garlic crammed already boiled soft rulk.
Ingredients:
- shank - 1 piece;
- garlic - 1 head;
- soy sauce, honey and mustard - 1 tbsp. spoon;
- onions, carrots, parsley root - 1 pc .;
- salt, pepper, laurel.
Preparation
- Boil the stick in water with the addition of roots, onions, laurel and pepper for 2.5 hours.
- Nashpygovyvayut slightly cooled meat with garlic, greased with a mixture of soy sauce, honey and mustard, put into shape on a piece of foil.
- Wrap the foil and cook the dish in the oven for 1 hour at 200 degrees, turning the edges of the foil 15 minutes before the end of cooking.
Roast in dough baked in oven
Pork knuckle baked in the oven in the dough turns out to be as juicy and soft as in cooking in foil or sleeve, but in this case it is also accompanied by a ruddy outside, saturated with broth inside the "bread". For flour "bag" any other dumplings, fresh, ideal, not yeast dough, will do.
Ingredients:
- shank - 1 piece;
- garlic - 1 head;
- flour - 600 g;
- water - 1 glass;
- salt, bell pepper.
Preparation
- Razirayut in a mortar on a spoon of salt and pepper, add crushed garlic, rubbed with a mixture of spinach, leave for the night.
- From the water, a teaspoon of salt and flour, knead the dough, leave for 1 hour.
- Roll out the lump to a thickness of 1 cm, wrap the dough with a piece of board, seal it from above, shift it into a mold.
- Bake the dish for 30 minutes at 180 degrees and another 2.5 hours at 150 degrees.
Shank on a spit in the oven
The recipe of the shank, baked in the oven, can be performed on a spit. At the same time on the bottom shelf of the device should be placed a tray with water to collect the melted, draining fat. Preliminary boiling of meat in this case is not required, when baking in a similar manner, a crust is formed outside that seals and preserves the juices inside.
Ingredients:
- shank - 1 piece;
- garlic - 1 head;
- salt, ground pepper mix.
Preparation
- The roll is rubbed with a mixture of salt and pepper, stuffed with garlic, allowed to soak for several hours.
- String the meat on a spit and bake in the Grill mode for 1.5 hours.
Pork knuckle baked in Bavarian oven
Preparation of pork shank in an oven in Bavarian is reduced to boiling meat in water or light beer and then baking it with marinade. When cooking in water in a pot add a bulb, roots, pea pepper, laurel leaves, and beer is used in its pure form. The amount of honey is variable and can be changed to taste.
Ingredients:
- shank - 1 piece;
- garlic - 1 head;
- beer - 1 l;
- soy sauce and honey - 2 tbsp. spoons;
- mustard and tomato paste - 1 tbsp. spoonful
- salt pepper.
Preparation
- The boil is cooked until soft for 2-3 hours.
- Mix mustard with a tablespoon of soy sauce and honey, adding a couple of crushed garlic teeth.
- Rub with a mixture of balsam and bake in foil for 1 hour.
- The foil is removed, the meat is smeared with paste sauce, soy sauce and honey, and returned to the oven for 30 minutes.