Knuckle baked in honey mustard sauce. Knuckle in soy-honey sauce with garlic. What side dish to serve with baked pork knuckle?

Pork knuckle baked with vegetables is featured in many cuisines around the world. The Germans love it, supplemented with cabbage, and the Czechs, they have this “boar’s knee”, and the Hungarians, and us!

An excellent dish for a large company, hearty, hot, and what else do you need in the cold months? Since the pork knuckle is baked on a so-called vegetable bed, it turns out soft and juicy, and thanks to the honey and mustard sauce it acquires an incredible taste!

This dish is very convenient for the housewife, although the preparation time for the shank itself is about 2 hours, but this time is in the oven, the preparatory work will take no more than 15 minutes, and the rest of the time you can go about your business.

As for the side dish, a good choice would be boiled potatoes or rice with vegetables and, of course, salad.

Ingredients:

2 pork knuckles
1 head of garlic
2 onions
2 carrots
2 tbsp. soy sauce
3 tbsp. honey
2 tsp mustard
spices

How to cook pork knuckle in the oven

First, let's look at the knuckle. The meat must be washed, chips and broken bones removed, and dried with a paper towel. If the skin is tender, you can leave it, but if it is quite rough, it is better to cut it off.

Cut the peeled carrots into fairly thick strips.

Peel and cut the onion into half rings.

Place the onions and carrots on the bottom of the baking sheet where we will bake the pork knuckle.

Cut the garlic cloves in half to achieve a strong aroma.

We make cuts in the meat and insert the garlic. Place the shank on the vegetables, salt and sprinkle with spices. The Khmeli-Suneli spice mixture is best suited for baking shanks with honey.

We are preparing a honey mixture that we will use to lubricate the shanks.

We heat the honey in a water bath; you can also use a microwave oven for this purpose. Then add soy sauce, mustard and mix everything.

Lubricate the surface of the shank with the prepared sauce, cover with foil and place in an oven preheated to 180 degrees.

First we make the fire stronger, then, when the juice has released from the meat and vegetables and the extinguishing process has begun, we reduce the fire.

During the cooking process, every 20-30 minutes we pour the meat with the juice that is released and the honey sauce that we have prepared.

It will take approximately 2 hours to fully cook the pork.

10 minutes before turning off, remove the foil to form a golden crust.

Bon appetit!

To prepare the dish you will need these ingredients. Wash the pork knuckle thoroughly and dry.

To prepare the sauce, mix honey and salt, then add soy sauce, mix well until smooth. Don't add too much salt, as soy sauce is quite salty. Then add mustard beans and stir. If you use regular mustard, it is better to beat the sauce using an immersion blender to make the mass more homogeneous. Depending on the spiciness of the mustard, control the amount added to the sauce. Let the honey mustard sauce sit in the refrigerator for 30 minutes.

Wash the potatoes and carrots. Peel the carrots and cut into cubes. Cut the potatoes with skin into two parts. Lightly salt the vegetables, you can add ground black pepper to taste.

Grease a duck pan (or other heat-resistant thick-walled container) with vegetable oil. Place a layer of potatoes on the bottom of the duckling pot, then the pork knuckle. Place the carrots and remaining potatoes nearby. Top with remaining honey mustard sauce.

Check the readiness of the meat with a knife or skewer - when the finished meat is pierced, light juice should flow out (the presence of ichor indicates that the meat should be finished cooking). Pork knuckle cooked in honey-mustard sauce in the oven, served with potatoes and carrots with which it was baked, ketchup and mustard.

Baked knuckle is a traditional European dish, tasty, filling and aromatic. By purchasing this inexpensive piece of pork carcass, you can prepare an original dish for a family dinner or a fun feast with friends. One of the most interesting recipes is knuckle with mustard-honey sauce. Pork prepared in this way turns out juicy, soft and covered with a ruddy, appetizing crust. However, one thing needs to be taken into account - preparing such a dinner will take quite a long time, at least three hours. But the result is worth the effort, so we stock up on patience and start cooking.

To prepare a delicious pork snack you need the following set of ingredients:

pork knuckle weighing approximately 1 kg;
one spoon each of honey, mustard and soy sauce;
medium carrot;
small onion;
a few peas of black allspice;
head of garlic;
a little bay leaf and salt.

Once you are sure that all the ingredients are available in your kitchen, you can start preparing a delicious lunch.

The knuckle should be cleaned of any remaining bristles, singed if necessary, and rinsed thoroughly in running water. Then the meat is placed in a large saucepan and water is poured. Its level should be several centimeters higher than the shank.
The pan must be placed on high heat and wait until the water boils. After this, the fire is reduced to a minimum level, and the foam is removed from the surface of the boiling water. The pork should be cooked over low heat for an hour and a half.
Then put peeled carrots and onions into the pan, throw in bay leaves, pepper and salt to taste. Together with vegetables and spices, the pork is boiled for another hour over low heat. The meat should soften well during cooking.
When an hour has passed, the shank is taken out of the pan and neat cuts are made in it, small cloves of garlic are inserted into them.
Prepare a baking dish and cover it with a layer of foil. Place pork on foil.
Now you need to prepare the dressing. To do this, combine mustard, honey and soy sauce in a small container and mix until a homogeneous composition is obtained.
The entire surface of the shank is well lubricated with the prepared sauce. The pork is then wrapped in the foil that was used to cover the pan and placed in the oven. Baking time – 60 minutes at a temperature of 200 degrees. It is advisable to unroll the foil 10–15 minutes before the end of baking, then the meat will be covered with a pleasant golden brown crust.

That's all, the delicious dish is ready. You can serve the shank to the table in different ways, it all depends on your desire. You can place it on a dish whole, or you can cut it into small pieces, you can decorate with herbs and pour over your favorite sauce, season with horseradish or mustard. Your guests will enjoy this baked pork appetizer either cold or hot.

Knuckle with honey and soy sauce

There is another interesting option for baking pork knuckle: it can be seasoned with liquid honey and soy sauce. These products will give the pork a pleasant rich taste and it will become much more tender. For the recipe we use:

kilogram pork knuckle;
small head of garlic;
a couple of tablespoons of liquid bee honey;
a few tablespoons of soy sauce;
a little spice.

The cooking method is not too different from that described in the previous recipe.

The prepared and boiled pork is laid out on two layers of foil. (The sheet of foil should be wide enough to completely wrap the knuckle).
The garlic cloves are peeled and cut into thin pieces. Cuts are made on all sides of the shank and the garlic is carefully inserted into them.
Pour liquid honey onto the shank. At the same time, it is not necessary to turn it over - the honey will still flow down and cover the entire surface of the shank.
Then the dish is generously poured with soy sauce and wrapped in double-layer foil.
Pork is cooked in the oven at a temperature of 200–220 degrees or in a slow cooker in baking mode. Baking time: from an hour to an hour and a half.

Now you can serve delicious pork for dinner! Vegetables, fresh or prepared according to different recipes, are best suited for a side dish.

For roasting, use the pork butt because it has more meat. The front part is not as meaty and is more suitable for jellied meat recipes.
It is advisable to choose young pork. It will be easier to clean it from bristles, and it will turn out juicier and softer.
After the pork and vegetables are cooked, do not rush to pour out the broth. Based on it, you can prepare an excellent first course - a spicy soup, rich borscht or aromatic pickle soup.
An excellent side dish for pork meat is fried or stewed assorted vegetables. Feel free to choose any recipe you like for a side dish. You can also pour mayonnaise over the vegetables and bake them along with the pork.
It is better not to store the piece of pork left over from lunch dry. Cut the pulp into small pieces, place in a saucepan, pour in the remaining sauce from the foil, add boiling water and simmer. Then cool and put in the refrigerator. A delicious lunch awaits you tomorrow!

For chefs, the choice of products, their preparation and what spices are used for the dish are of great importance. If you want to cook delicious shank, these tips will help you.

Choose the back leg - it is meatier. Weighs approximately 1-1.5 kg. But the front one is more bony and fatty, here the ratio of meat and bone is towards the latter. It's better from her.
Always stuff the knuckle. Garlic or ginger are great for this. Cut the garlic into slices and roll in salt. Use a thin knife to pierce a hole in the pork and place the salted garlic here. This way the meat will be saturated with the aroma of garlic and salted from the inside. Make punctures everywhere - closer to the bone, to the skin, in the meat. You can do the same with ginger. Or you can.
Boil first. This part of the pork is still tough. If you put it straight into the oven without pre-cooking, the result may disappoint you. You can cook the leg in a saucepan, double boiler, slow cooker or pressure cooker.
Add flavors. When boiling, in addition to salt, add other ingredients for flavor. This could be an onion head, cloves of garlic, carrots, allspice, olives, chili peppers, paprika or tomato paste. Feel free to experiment with taste.
Adding gloss in the oven. Cover the shank with a mixture of mustard and liquid honey. To avoid washing the baking sheet, cover it with foil. After this, put the meat out to bake.

Be sure to watch how Lazerson prepares the knuckle. I myself learn from him and spy on culinary secrets :)

How long to cook the shank depends on its size. Usually it takes 3.5-4 hours in a saucepan, 1 hour in a pressure cooker. It should be soft after cooking.

Cooking in foil with honey

The rich aroma of this dish will fill not only the kitchen, but the entire apartment in a matter of minutes. Your family will visit you every now and then with questions: isn’t it ready yet?

Since you will be baking the pork leg in foil, you don’t have to boil it. Prepare the following ingredients:

kilogram shank;
2 tbsp. spoons of soy sauce;
1 tbsp. a spoonful of mustard;
1 tbsp. spoon of honey;
8 cloves of garlic.

First, mix the sauce with honey and mustard. Clean the knuckle and dry it with a paper towel. Coat it thoroughly with chopped garlic. Then put the leg in a tight bag and add honey-mustard marinade. Then shake the contents of the bag thoroughly so that the aromatic mixture is evenly distributed over the entire surface of the leg. Place the shank in a bag in the refrigerator overnight.

Then we take the shank out of the bag and wrap it in foil. Preheat the oven to 200 degrees and place the workpiece into it. At this temperature, the shank should be cooked for about one and a half hours.

To obtain a crispy crust, carefully unwrap the foil. Bake the leg for about a quarter of an hour.

German style pork leg in beer

To taste this delicacy, you don’t have to go to an expensive restaurant. It will turn out much tastier at home than from a professional cook 😉 This yummy dish is prepared in two stages: first the leg is boiled and then baked. For cooking, I recommend using a pressure cooker or a pressure cooker.

Prepare the following products:

pork shank;
500 ml of beer (not important - use both light and dark);
salt to taste;
1.5-2 heads of garlic;
a package of seasoning for pork (for example, “Caucasian herbs”).

Scrape the knuckle, rinse and wipe dry with a paper towel. Mix chopped garlic with salt and spices. Generously coat the skin of the leg with this aromatic paste. Make several cuts in the shank and stuff them with the remaining spice mixture.

Afterwards, place the shank in a pressure cooker, pour beer into it and place the vessel on maximum heat. When you hear a beep indicating that the liquid has boiled, reduce the heat to low. Cook for about an hour.

Then we move the shank into a baking dish and place it in an oven preheated to 220 degrees. The boiled leg is essentially ready. You only need to bake it for 20-30 minutes - it should acquire a beautiful golden brown crust. While baking, baste the leg with the beer broth that remains in the pressure cooker.

Bake with honey and mustard

The knuckle cooked in honey mustard sauce turns out so flavorful. And what a delicious crispy crust it has – just the thought makes your mouth water :)

For this yummy you will need:

pork shank;
one medium onion and one carrot each;
2 pcs. bay leaves;
2 tbsp. spoons of honey;
1 tbsp. a bed of vegetable oil;
2 tbsp. spoons of mustard;
6 black peppercorns;
3 pcs. carnations;
salt + spices for pork;
water.

Fill the thoroughly washed pork leg with water and bring the liquid to a boil. Add bay leaf, cloves, pepper and salt here. Peel the carrots and onions and add them to the pan (no need to chop them). Next, reduce the heat to low and continue cooking the leg until tender.

For the marinade, mix honey with mustard and spices for pork. Remove the boiled shank from the broth and place it in a baking dish lined with foil. Cover the top of the leg generously with marinade. Leave the shank for 10-15 minutes to soak in the aromatic sauce.

Then place the leg in an oven preheated to 180 degrees. Bake until a caramel crust appears, about 40-50 minutes. During baking, baste the shank 3-4 times with the juice that has drained into the pan. You can serve this yummy dish with any side dish, for example, stewed cabbage.

Juicy and tasty in a sleeve with potatoes

In this recipe, the pork leg is baked in a sleeve. Therefore, there is no need to pre-boil the meat. An additional advantage of this option is that the side dish is prepared along with the meat.

You will need:

one and a half kilogram pork shank;
3 tbsp. spoons of salt;
2 tbsp. spoons of olive oil;
7-8 potatoes;
2-3 tbsp. spoons of paprika;
3-4 cloves of garlic.

Peel the garlic, wash it and chop it using a garlic grinder. Mix it with 2 tbsp. spoons of salt and 1-2 tbsp. spoons of paprika. We make punctures in the shank with a knife and stuff it with this mixture. And distribute the remaining aromatic mass evenly over the surface of the leg.

Place the shank in a bag, tie it tightly and place it in the refrigerator. Let the pork sit for at least 3 hours. However, it will taste better if you leave it overnight.

Add potatoes to the sleeve to the shank and tie. Preheat the oven to 200 degrees and immerse the “package” in it. Cook at this temperature for 1.5 hours. By then both the pork and potatoes will be ready. But don’t rush to pierce the sleeve - the steam is too hot. Let the dish sit for 15 minutes.

Well, then set the table. Potatoes cooked in the sleeve turn out golden brown. And the meat is so juicy and tender. It's indescribably delicious - be sure to try it.

How to cook in Czech

I became acquainted with this dish in absentia when friends were talking about their trip to Prague. They spoke so deliciously about the tender meat, crispy crust and indescribable aroma. And I sat there and almost choked with drool :) I promised myself that I would definitely cook this dish in Czech. Believe me, it turned out indescribably delicious.

Required composition of products:

pork knuckle;
2 liters of dark beer;
medium sized onion;
4-5 cloves of garlic;
salt;
water;
spices – black pepper, cloves, cumin (to taste);
2-3 pcs. bay leaves

Carefully scrape the leg, wash it and fill it with water. The liquid should cover the pork by 2 cm. Place the container on the stove over high heat. Wait until it boils, skim off the foam and reduce the heat to low. Place the peeled onion into the pan. Then cook the shank for about an hour.

Then remove the shank from the broth and make 8-10 cuts in it. Send 1 half of garlic into each hole. Add pork on top and crush it with chopped black pepper and cumin.

Place the shank in a baking dish and place it in an oven preheated to 170 degrees for an hour. While baking, pour the leg generously with beer. Serve this delicacy hot.

Bavarian recipe

This option will please even the most sophisticated gourmet. Don't believe me? And you cook and taste.

Required composition of products:

2 shanks;
2 pcs. bay leaves;
2 cloves of garlic;
2 onions;
coarse salt;
0.5 teaspoon red hot pepper;
a few black peppercorns;
a pinch of “Provencal herbs”;
a pinch of cumin

Grind Herbes de Provence and black pepper in a mortar. Add a little salt here and grind everything thoroughly. Next, add bay leaf, hot pepper, cumin - again, grind everything thoroughly in a mortar. Crush the peeled garlic with the flat side of a knife and add it to the mortar, grinding well. The aromatic dressing is ready.

We scrape the shanks and wash them. We make small cuts near the bones and generously coat the meat with aromatic dressing. Coat only the meat edge, do not coat the skin on top.

Chop the onion into thick rings and place it on a baking sheet. The meat will be baked on it. Next, lay out the shanks and sprinkle coarse salt on top.

Preheat the oven to 220 degrees, place a baking sheet and cook for 30 minutes. Next, reduce the temperature to 190 degrees and continue baking for about 60-75 minutes. Be sure to check the meat for doneness - to do this, pierce it with a fork. If clear juice comes out, then everything is ready.

Before you prepare such a masterpiece yourself, be sure to watch the step-by-step recipe video. In it, Yulia Vysotskaya will share with you all the intricacies and secrets of cooking legs in Bavarian style.

How to bake without foil

If you cook a pork leg in the oven, you can do without foil. However, in this case, I advise you to boil the shank first. Prepare the following composition of products:

shank;
bulb;
2-3 pcs. bay leaves;
4-5 cloves of garlic;
2 tbsp. spoons of soy sauce;
2 tbsp. spoons of honey;
a few peas of allspice;
salt;
water.

Place the thoroughly washed leg into a large saucepan. Fill it with water so that the liquid covers the leg by a couple of cm. Bring the liquid to a boil. Remove the foam from the surface and reduce the heat to low.

Peel the onion, wash it and add it whole to the broth. Cook for about an hour. Then we put the bay leaf, allspice and salt into the pan. After this, continue cooking for about another half hour. Remove the shank from the broth and let it cool to room temperature.

We make the marinade - mix the sauce with honey. Cut the garlic into thin slices. We make cuts in the knuckle and insert garlic cloves here. And then generously lubricate the leg with marinade.

Place the shank in a baking dish. And put it in an oven preheated to 200 degrees for a quarter of an hour. After this time, look into the oven - the leg is already beginning to brown slightly. Turn it over, brush with any dripping juices and continue baking for another 15 minutes. That's all - the aromatic shank with garlic and honey is ready.

I am sure that today's recipes will help you gain fame as an expert in the field of roasting shanks. Share the link to the article with your friends. Definitely - so many delicious things await you ahead. That’s all I have for today: see you!