Like any red meat on the bone, the pork knuckle loves long cooking at low temperatures, only in such cases this red meat easily breaks up into fibers and fills with taste. To promote a uniform baking and preservation of all meat juices a special sleeve will help. Below we will talk about the options for cooking pork knuckle, baked in the sleeve.
Pork knuckle baked in a sleeve with a potato
Stuffed cabbage or baked potatoes are considered to be an ideal garnish for vepreva. In the recipe below we decided to stay on the last option.
Ingredients:
- pork knuckle;
- garlic head;
- vegetable oil - 45 ml;
- potato tubers (large) - 4 pcs.
Preparation
After rinsing and drying the pork rudder, salt it with salt and vegetable oil. In the pulp of the pork drum, make deep, but small holes and put a crushed garlic tooth into each of them. The company of garlic in pork pulp can make a fragrant root or your favorite dried herbs. Cut the potatoes into small blocks, pour the remaining oil, season and lay them on the bottom of the sleeves. At the top, place the pork steak and leave it to bake for two hours at 200 degrees.
Pork knuckle baked in beer in the sleeve - recipe
The handle is a classic of Czech cuisine, and what Czech cuisine without a tasty beer? It is in the beer that we will bake the meat according to the following recipe.
Ingredients:
- pork knuckle;
- dark beer - 980 ml;
- honey - 45 ml;
- garlic - 3 teeth;
- cloves - 6 buds;
- mustard - 15 g;
- mixture of spices for meat - 10 g.
Preparation
Pound the buds of the carnation into powder and combine them with the finished mixture of spices for meat. Add the mustard and honey, the garlic teeth chopped into the paste, and