2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Pork knuckle is an extremely appetizing dish, as long as you know how to prepare it. One of the biggest difficulties you will face is finding the shank itself. It must be as large as possible, correctly cut in the shape of a truncated cone and necessarily with skin on it. It is toasted and the meat underneath remains juicy.
Cooking the meat starts the night before. You will need: butter, salt, paprika, black pepper, cayenne pepper and garlic powder. Here is how to prepare:
2-3 tbsp. red pepper, 2-3 tbsp. salt, 1 tbsp. black pepper, 2-3 tbsp. flour, 1 tsp. hot red pepper is mixed in a bowl until a homogeneous mixture. Take a little of it with your fingers and rub it into the shank. It is good to emphasize the truncated parts of the cone. There, the aromas best penetrate through the muscle fibers inside. The crust is also tightly covered with the mixture. Spread a little oil in several places, not too much so that it does not become too greasy.
The well-rubbed shank is placed in a deep tray with the top of the cone facing up. The wide side of the shank should fit the bottom of the tray so that the inside does not dry out. The container must be closed with a tight-fitting lid. This is left to stand in the refrigerator for at least 24 hours.
On the second day of cooking, the shank is removed from the refrigerator exactly 5 hours before the desired time for consumption. On the edge of the pan very carefully and in a thin stream pour on the bottom no more than 2/3 of a finger of water. Be careful not to wash away the spices. The meat itself is not flooded with water.
The shank is placed in a preheated oven at 140 degrees. Bake for 4 hours with the lid closed. When the water evaporates, open the lid and bake for about 30 minutes to make the skin crispy.
The finished shank is tender and juicy. Drain the fat. The sauce that separates is served separately in the saucepan. It can be used to water the garnish.
The delicious pork knuckle is served with peas stewed in butter. It goes well with copious amounts of red wine.
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