Baked pork knuckle (2 EASY recipes for a roast of 10)

He baked pork knuckle It is a very juicy meat with a lot of flavor, a success if we want to surprise our guests one weekend with our homemade roast.

He Knuckle Baked It is a traditional dish of German and Austrian cuisine that has spread to other countries in Europe and the world. In this recipe, we’ll show you how to make baked pork knuckle with a crispy crust and soft, flavorful meat.

With few ingredients and our advice, you will be able to enjoy this traditional dish at home, and I assure you that it will have nothing to envy to the best German restaurants!

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How to marinate pork knuckle

An option that can also be delicious if you have time is to marinate the knuckle before putting it in the oven. The choice of the marinade will depend on the personal taste of each person, but here is a basic recipe that you can use as a starting point:

Ingredients:

• 1/2 cup soy sauce
• 1/2 cup of white wine
• 1/4 cup olive oil
• 2 tablespoons of honey
• 2 minced garlic cloves
• 1 teaspoon grated ginger
• 1 teaspoon chopped rosemary
• Salt and pepper to taste

Instructions:

1. In a large bowl, mix the soy sauce, white wine, olive oil, honey, minced garlic, grated ginger, minced rosemary, salt, and pepper.
2. Place the pork knuckle in a plastic food-safe bag and pour the marinade on top. Close the bag and massage the knuckle so that it is well covered in the marinade. Refrigerate for at least 4 hours or overnight.
3. Preheat the oven to 220°C.
4. Remove the knuckle from the bag and discard the marinade. Place the knuckle in a deep baking pan with the skin side up.
5. Add 1 cup of water to the tray and cover with aluminum foil.
6. Bake the knuckle for 2 hours over low heat. After 1 hour, remove the foil and continue baking until the skin is golden brown and crisp.
7. Check the internal temperature of the knuckle with a cooking thermometer to make sure it is fully cooked (at least 71°C).
8. Let the knuckle rest for a few minutes before serving.

This marinade will give the pork knuckle a sweet and sour taste, with a touch of spices and aromatic herbs. If you want a different flavor, you can experiment with different ingredients and spices like thyme, sage, cumin, or cayenne pepper.

How to accompany the pork knuckle

The pork knuckle can be accompanied with roast potatos at the same time as the meat, but it also goes very well with this roast homemade mashed potatoesor any kind of baked vegetableapart from the mentioned homemade sauerkrautnaturally.

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Tips for making the best baked knuckle

If you want to prepare a roast pork knuckle As a true professional, we recommend you follow these tips:

1. marinate the knuckle: Marinating pork knuckle before baking can improve its flavor and texture. You can use a marinade of your choice, but be sure to let it sit in the fridge for at least 4 hours or overnight for best results.
2. Preheat the oven: It is important to preheat the oven to a high temperature (between 200-220°C) before introducing the ham, this will help a crispy crust to form on the surface.
3. Place the knuckle on a suitable tray: Use a deep pan to bake the knuckle, making sure to place it skin side up so it browns and crisps.
4. Add liquid to the tray: To prevent the knuckle from drying out during cooking, you can add a little liquid to the tray, such as beer, white wine, meat stock or water.
5. Cook the knuckle over low heat and covered: Bake the pork knuckle on low heat for at least 1.5-2 hours, covering the pan with aluminum foil for most of the time to prevent it from drying out. If you want a crispier crust at the end of cooking, remove the foil and bake for a few more minutes.
6. Check internal temperature: Make sure the pork knuckle is fully cooked before serving. The internal temperature must be at least 71°C. Uses a kitchen thermometer like this one to check the temperature in the thickest part of the meat.
7. Let stand before serving: Let the pork knuckle rest for a few minutes before slicing and serving. This will allow the juices to redistribute and the meat to settle.

Origin of oven-roasted pork knuckle

He baked pork knuckle It is a traditional dish of German and Austrian gastronomy, known as «schweinshaxe” either “eisbein«. Its origin dates back to the Middle Ages, when German and Austrian peasants cooked pork knuckles in the oven to make the most of the meat of the animals they raised.

At that time, the pork knuckles They were considered a low-value part of the animal, but over time they became a very popular dish in the region due to their flavor and texture. Baked pork knuckle involves marinating the meat with spices and herbs for several hours, then slowly baking it in the oven until crisp on the outside and tender on the inside.

Today, the oven roasted pork knuckle It is a highly appreciated dish in German and Austrian cuisine, and has spread to other countries in Europe and the world. It is usually served accompanied by sauerkraut (fermented cabbage), mashed potatoes and beerand it is especially popular in festivities such as the oktoberfest.

With all these tips and following the recipe that we have given you step by step, we are sure that your baked knuckle will be a success when your guests try it!

The entry Pork knuckle in the oven (2 EASY recipes for a roast of 10) was first published on PequeRecetas