Description
This pork knuckle is well served with braised cabbage or mashed potatoes. Choose for yourself who you like more....
Ingredients
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Knuckle
1 piece
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Dry white wine
1 cup
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Water
2 cup
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Salt
2 tsp
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Garlic
3 tooth
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Bay leaf
3 piece
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Black pepper
5 piece
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Onion
1 piece
Cooking
We need red wine, dry. You can use inexpensive, in paper bags.
Prepare the marinade. In a saucepan, mix the wine, water. Add salt, pepper, Bay leaf, chopped onions and garlic.
This prepared marinade omit the knuckle. And leave to marinate for 12 hours. I did it in the evening and left overnight.
After 12 hours put the pork in the marinade to cook until done. It took me 1.5 hours for the shank at one kilo.
So far I have cooked knuckle, I decided to put out the cabbage. In the cauldron, poured vegetable oil, fried onion, carrot. Added tomato paste.
Then added the cabbage (chopped arbitrarily, I have cubes). Simmer the cabbage until tender. In the process of cooking I added garlic, salt, black pepper. In the finished cabbage added fresh greens.
For shank prepared the sauce: in a Cup mix the mayonnaise and squeezed through a garlic press.
Boiled shank, remove from broth and RUB mayonnaise-garlic sauce. Place in oven and bake until Golden brown.
The finished knuckle served with braised cabbage.
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