Description
Knuckle of pork or boar knee - one of the traditional Czech dishes. The product is very tasty and greasy, in some restaurants it is served separated from the bone, and some in whole. It is traditionally applied to greens, horseradish and sweet mustard, which interfere among themselves and used as a spicy condiment (sauce)... and, of course, beer...
Ingredients
-
1 piece
-
500 ml
-
2 Tbsp
-
1 Tbsp
-
2 piece
-
1 piece
-
1 Tbsp
-
1.5 tsp
-
2 Tbsp
-
3 piece
-
1 piece
//= Yii::t('app', 'Total calories: ') . $recipe['ingredients']['total_calories'] ?>
Cooking
The knuckle is wet, carefully scrape the skin from excess hair, to wash, to dry out. Prepare the marinade: mix the mustard, olive oil, leaves from thyme sprigs, lemon juice, black pepper and crushed Bay leaves (you can break with your hands). Set aside. Onion one head to chop half rings. Knuckle good sea salt (but don't overdo it, because the marinade is also quite salty). Season with onion knuckle where it is possible (under the skin, between the tissues of the meat... )and to coat with marinade. Next, take the bag - lay back knuckle, pour the half can of beer and sent a chill to marinate at least 3 hours. My knuckle was marinated for 5 hours.
Preheat the oven (after the marinating time) to 220 gr. C. Remove the pork from the marinade, thoroughly clean from the marinade and onions to avoid burning during baking. Prepare the baking pan, use a baking sheet or any other form with high edges and the size of the shank (not less), cover it with foil (shiny side up). Chop coarsely the onion, crush the garlic and put it all on the bottom evenly. On top of this onion "litter" spread the knuckle. Pour the remaining beer. Cover shank with foil (shiny side inside) and put in the oven for 2 to 2.5 hours. After an hour, turn pork to the other side. 10 minutes until cooked, open the foil, to obtain a Golden skin.
You can submit with stewed cabbage, dumplings, a vegetable salad! And of course, BEER!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.