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Pork lytka in a slow cooker. Amazing pork knuckle baked in a slow cooker

The multicooker today has become simply an irreplaceable assistant for many housewives, because with its help you can cook almost any dish very quickly. This does not require any special culinary skills or exotic products.

Pork roll baked in a slow cooker turns out to be incredibly tasty, tender, juicy and appetizing. It is easy to prepare it, the most important thing is to choose good meat.

Pork shank in a slow cooker: recipe

Composition:

  • Salt - 1 tbsp l.
  • Black peppercorns - 10 pcs.
  • Bay leaf - 1 leaf
  • Garlic - 5-6 cloves
  • Soy sauce - 6 tbsp. l.
  • Semi-sweet red wine - 1 tbsp.
  • Bulb onions - 1 pc.
  • Carrots - 1 pc.
  • Pork shank - 1 kg.

    • Preparation:

    • The most important thing is to choose the right shank. Before buying it, it is necessary to conduct a thorough inspection - there should be no excess bristles on the surface, no skin defects, as well as other shortcomings.
    • The shank is thoroughly washed with running water, after which it is cleaned with a knife or brush from dirt. In the event that a small bristle is found, it must be singed, but very carefully.
    • The prepared roll is laid out on the bottom of the multicooker bowl.
    • Carrots are taken and washed thoroughly, peeled and cut into large cubes (you can use small pieces).
    • The onion is peeled, washed and cut into 4 pieces (divided across).
    • Prepared pieces of carrots and onions are laid out in the multicooker bowl, while stacked around the shank or between them (if several small steering wheels were taken).
    • Bay leaves, peppercorns are added, the shank is seasoned with salt. Cold water is poured.
    • Pour enough water so that it is about 1 cm higher than the meat.
    • Set the “extinguishing” mode on the multivarker, the timer is set for 40 minutes, while the maximum pressure should be. In the event that a multicooker model is used that does not have the function of a pressure cooker, then the meat can be stewed in a simple mode until fully cooked for 1.5 hours.
    • Pieces of meat are taken from the broth, then all vegetables are removed, since they are no longer needed. If desired, the broth can be filtered through a fine sieve and used as a base for the soup.
    • 6 cloves of garlic are peeled, then each clove is cut into 2 halves lengthwise, after which the shank is stuffed with garlic.
    • The pieces of meat are returned to the multicooker bowl (empty) and 1 tbsp is added. red wine is also added and soy sauce(6 tbsp. L.). The bowl is covered with a lid and the "baking" mode is set, the timer is set for half an hour.
    • The pieces of meat are turned over to the other side, after which the “frying” mode is set, the timer is set for 15 minutes. The most important thing now is not to close the lid, since the sauce should thicken, all excess moisture gradually evaporates. This will brown the meat pieces slightly.
    • In the event that a simple multicooker is used, so that part of the sauce evaporates during baking, it is necessary to turn the knuckle over and continue to cook the dish under the closed lid in the "baking" mode.
    • The finished shank should be dark in color, tender meat and Carmelized crisp.

    The recipe for a very tender knuckle in a slow cooker

    Composition:

  • Salt to taste
  • Ground black pepper - to taste
  • Spices to taste
  • Vegetable oil - 3 tbsp. l.
  • Garlic - 5-7 cloves
  • Carrots - 1 pc.
  • Pork shank - 1 pc. (300-350 g)

    • Preparation:

    • First of all, you need to start preparing the pork shank. It is best to stop the selection on a piece that is not very large so that it fits easily into the multicooker bowl.
    • The pork shank is thoroughly washed with running water; if necessary, the skin must be cleaned with a brush and the existing bristles must be singed.
    • Using a sharp knife, the shank is cut lengthwise, after which the bone is carefully removed.
    • The garlic is peeled and passed through a press, while a couple of cloves should be set aside, as they will come in handy a little later. If desired, the garlic can be finely chopped.
    • As soon as the shank is completely ready, it must be laid out on the table with the sandpaper down. Inside, the shank is carefully rubbed with chopped garlic, salt and ground black pepper (spices are taken to taste).
    • The carrots are peeled, washed, dried and cut into small oblong pieces. You need to cut the carrots so that it was convenient to stuff the meat.
    • The remaining garlic cloves are also cut finely.
    • The meat should be stuffed with garlic and carrots. To make it convenient, it is recommended to stop the choice on oblong pieces, since it is much more convenient to roll them into a shank.
    • Lined meat is laid out on the edge of the shank. Now it is neatly rolled up in the form of a roll, after which its thick end is tied with twine (culinary thread).
    • The finished roll is rubbed with salt, spices and black pepper again. You can choose spices according to your taste, there are practically no restrictions.
    • The "frying" mode is set on the multicooker, a small amount of vegetable oil is poured into the bowl and warmed up.
    • The stuffed pork knuckle is laid out in the multicooker bowl and fried on 2 sides. The main thing is to regularly turn the roll over so that a uniform golden crust forms.
    • Then the "quenching" mode is set on the multicooker, and the knuckle is cooked for 2.5-3 hours.
    • After the specified time, the finished roll is transferred to the dish, decorated with fresh herbs.

    How to cook a knuckle in a multicooker using a special method?

    To cook stuffed pork knuckle, you can use not only the above recipe, but also another option. In this case, you do not need to cut it, you can leave the bone inside.

    Composition:

  • Pork knuckle(middle piece) - 1 pc.
  • Salt, spices - to taste
  • Parsley - 1 root
  • Filling - your choice

    • Preparation:

    • Prepared pork knuckle is laid out in the multicooker bowl, seasoned with salt to taste and hot water is poured. Pour water so that the meat is completely covered with liquid.
    • A couple of allspice peas and parsley root are added to the water.
    • On the multicooker, the "extinguishing" mode is set, the knuckle is cooked for 3 hours until fully cooked.
    • After the specified time, the finished knuckle is taken out of the multicooker bowl and left for a while so that it can cool completely. Then it is carefully cut with a sharp knife and the bone is removed.
    • Now you can wrap any filling in the meat - it can be cheese, mushrooms, stew sauerkraut... As soon as the filling is laid out, the knuckle is rolled up in the form of a roll and wrapped in cling film, tied with a thread.
    • Then it is placed under the press and left for several hours.
    • Immediately before serving, the thread and cling film are removed, the shank is cut into small portioned pieces and is decorated with leaves of fresh greenery.

    Not so long ago, it was believed that only an experienced chef could cook a soft and tasty shank. Since the introduction of multicooker in many kitchens, the situation has changed. Now delicate dishes from a pork knuckle will be easy even with a novice housewife.

    2015-11-21T05: 20: 04 + 00: 00 admin multi-cook

    The multicooker today has become simply an irreplaceable assistant for many housewives, because with its help you can cook almost any dish very quickly. This does not require any special culinary skills or exotic products. Pork roll baked in a slow cooker turns out to be incredibly tasty, tender, juicy and appetizing. It is easy to prepare it, the most important thing is to choose good meat. Pork ...

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    Great recipe dietary breast for the happy owners of the kitchen helper - multicooker. The breast is saturated with an amazing aroma, becomes juicy, tender and at the same time is a low-calorie, dietary and high-protein dish. Ingredients...

    09.02.2018

    The shank is one of the parts pork leg, the basis of which is mainly the protrusion of muscle tissue, as well as a small amount of connective tissue. It is not too greasy, it is perfect for creating festive hot dishes, while it is prepared mainly singly - a side dish is made for it separately. How to deliciously cook pork knuckle in a slow cooker

    Most of the knuckle-based dishes are German cuisine, therefore, starting to master working with it, it is worth putting samples on the options for snacks with beer. In particular, pork knuckle with garlic, rosemary and hot pepper deserves attention, which is in perfect harmony not only with light alcohol. It is deliciously combined with baked potatoes, so it will be a worthy decoration of the dinner table.

    Ingredients:

    • pork shank - 1.5 kg;
    • cloves of garlic - 6 pcs.;
    • dried ground rosemary - 1 tsp;
    • vegetable oil - 2 tbsp. l .;
    • lemon;
    • ground hot peppers- 1/2 tsp;
    • salt;
    • water - half a glass.

    Cooking method:


    Pork knuckle roll in a multicooker Polaris with herbs and cheese

    Another awesome and uncomplicated option cooking pork knuckle for everyday or festive table- creation of a roll based on it. The whole scheme of work consists in stewing the product, and after removing it from the bone and stuffing with a pre-prepared filling. Chilled, this roll will replace store sausages and make you take a fresh look at meat dishes... V this recipe a mixture of cheese with herbs as a filling is mentioned, but you can use cereals, mushrooms, pickles and a lot of different products, up to soaked apples.

    Ingredients:

    • pork shank - 1.3 kg;
    • onion;
    • carrot;
    • cloves of garlic - 2 pcs.;
    • semi-hard cheese - 300 g;
    • bunches of parsley - 2 pcs.;
    • salt, peppercorns;
    • bay leaf - 2 pcs.

    Cooking method:


    One of the main attributes of the Christmas menu in Germany is the spicy pork knuckle marinated in dark beer with carrots and onions. Due to the fact that this meat is not too dry, in the last half hour of its cooking, you can put pieces of potatoes on it - so you will have a side dish for it along with the shank. Moreover, due to the impregnation of fat flowing from the shank, the potatoes will not require particularly complex manipulations to prevent dryness.

    Ingredients:

    • pork shank - 1.2 kg;
    • dark beer - 1 l;
    • honey - 2 tbsp. l .;
    • mustard - 1 tbsp. l .;
    • cloves of garlic - 4 pcs.;
    • carrots - 2 pcs.;
    • onions - 3 pcs.;
    • salt;
    • a mixture of ground peppers;
    • bay leaf - 2 pcs.

    Cooking method:

    1. After scraping the surface of the shank, fill it with cold water and leave for 3 hours.
    2. Then dry with paper towels and put in a multicooker.
    3. Top up with beer.
    4. Remove the husk from the onion, put the whole heads there.
    5. Carrots also need to be peeled, cut into 4-5 pieces, and added to the shank.
    6. Do the same with cloves of garlic. Bay leaves, salt and pepper mixture are added last.
    7. With the lid down, select the "Extinguishing" program. Cook the shank for 2 hours.
    8. While it is stewing, mix the honey with mustard, then add 1/4 cup of broth on the beer. Stir.
    9. Drain the rest of the broth from the bowl, remove the shank and rub it carefully with the resulting sauce.
    10. Place back, turn on Bake mode and lower the lid. Brown the shank for another half hour, turning it several times so that it darkens on all sides.

    Cooking time - 13 hours.

    Pork knuckle - very popular dish on the table of real gourmets. It is an insanely tasty, juicy meat saturated with fat and spices.

    The shank is prepared quite easily, but not very quickly. A decent amount of time is required to be given to such an important thing as soaking the meat with marinade.

    The shank does not need to be made in the oven. More tender and juicy meat is obtained in a Redmond slow cooker. In addition, almost all of the company's devices have the necessary set of automatic programs, with which it is much easier to cook. These kitchen appliances include the Redmond RMC-M60 multicooker. We made today's recipe with her help.

    Ingredients for cooking shank in a Redmond multicooker

    • Pork shank - 900 grams.
    • Bulb onions - 120 grams.
    • Garlic - 15 grams.
    • Basil - 5 grams
    • Vegetable oil - 50 milliliters.
    • Water - 200 milliliters.
    • Spices, salt to taste.

    Method of cooking shank in a Redmond multicooker

    1) We wash the shank, make deep cuts in it, and then stuff it with garlic cloves.

    2) Chop the onion with an ordinary knife, then mix it with spices, salt and basil.

    3) Rub the knuckle with the resulting mixture. Then we leave it to marinate in the refrigerator for 9 hours.

    4) Put the pickled knuckle in the multicooker bowl, also add vegetable oil and water. We close the lid.

    5) Select the Multipovar program in the kitchen appliance menu, set the temperature to 130 degrees, and the cooking time to 4 hours.

    6) To start the process, press the "Start / Heating" button.

    7) When the timer has 2 hours left, open the lid, turn the knuckle over and close the lid again.

    8) We are waiting for the end of the program.

    Greetings, my dear lovers of delicious food! As you know, there are many ways to cook shank - boil it in a saucepan or. But I like the multicooker most of all. There are a lot of advantages - it is prepared quickly, simply and you do not need to be in the kitchen all the time. And it turns out much more aromatic than when cooking. And today I have 7 of the most delicious recipes how pork knuckle is prepared in a slow cooker.

    It doesn't matter what kind of multicooker you have - Redmond, Panasonic or Polaris - the result will exceed your expectations. Pork baked in such a unit will turn out soft, tender and indescribably aromatic.

    To cook this cooking masterpiece, you will need:

    • shank (choose the size to fit into the multicooker bowl);
    • half a lemon;
    • 1 tbsp. a spoonful of mustard;
    • 1 tbsp. a spoonful of natural honey;
    • 3 tbsp. spoons of soy sauce;
    • 4-5 garlic cloves;
    • salt;
    • chopped black pepper;
    • 1 tbsp. a spoonful of dry herbs (basil + oregano + rosemary);
    • a little coriander;
    • 200 ml of water;
    • slightly chopped paprika.

    The shank must be scrubbed, rinsed and wiped off with a paper towel. Next, you need to prepare the marinade. Mix a spoonful of dried herbs with sauce, mustard and honey. Peel the garlic cloves, rinse and pass through a press. Enrich the spice mixture with garlic, black pepper, coriander and paprika. Salt the marinade and mix everything thoroughly. Squeeze out lemon juice and add it to the spicy mass.

    Liberally grease the shank with the prepared marinade. Place the leg in a bowl, cover it with cling film and refrigerate. Leave the bulldozhka for 3-4 hours - during this time the pork will be thoroughly marinated with aromatic spices.

    Next, move the knuckle to the multicooker bowl. Fill the leg with cold water. We set the "Extinguishing" mode on the unit. The cooking time may vary slightly depending on the size of the shank. If it is small, 3 hours is enough. And for a larger leg, increase the cooking time to 4 hours.

    How to bake in beer

    The pork leg prepared according to this recipe turns out to be very tender and juicy. The meat just melts in your mouth. And what a flavor this dish has! It is beyond words - this must certainly be prepared.

    The recipe for this delicacy is as follows:

    • kilogram knuckle;
    • 3 medium-sized onions;
    • 1 carrot;
    • 1 liter of dark beer;
    • head of garlic;
    • 2 pcs. lavrushka;
    • 2 allspice peas;
    • salt;
    • chopped black pepper;
    • 1 tbsp. a spoonful of honey;
    • 1 teaspoon of paprika;
    • 1 tbsp. a spoonful of mustard.

    Before you start cooking, you need to scrape the pork drumstick, rinse and wipe it with a paper towel. Next, place it in the multicooker bowl and fill it with beer. Here you need to add allspice and lavrushka.

    Then peel the onions, garlic and carrots. Rinse the vegetables thoroughly. Then we send the whole onion and garlic cloves to the meat. Cut the carrots into cubes and also place them in the multicooker bowl. Add a little salt and pepper on top.

    After that, close the lid, set the “Quenching” mode on the unit and prepare the leg for 3 hours. As soon as you hear a beep, open the lid of the multicooker and take out the shank. It should cool down. Pour the beer broth into a container - you will need it when you prepare the sauce.

    Mix honey with mustard, paprika and 2 tbsp. spoons of beer broth. Rub the cooled buldyzhka liberally with this sauce and put it back in the multicooker bowl. Set the "Baking" mode on the machine and fry the knuckle from all sides. It should acquire a golden brown caramel crust. This delicacy can be served both cold and hot.

    How to cook with soy sauce

    This recipe has many benefits. First of all, the meat is very tender and juicy. In addition, it is easily separated from the bone, therefore, if desired.

    And to prepare a baked shank with a crust, you will need:

    • pork leg;
    • large onion;
    • 250 ml of red wine;
    • 1 carrot;
    • 3-4 garlic cloves;
    • 2 pcs. lavrushka;
    • 6 tbsp. spoons of soy sauce;
    • 5-7 peas of black pepper;
    • salt;
    • 100-150 ml of water.

    We scrape the shank well, rinse it thoroughly and wipe it with a paper towel. Next, place the pork in the multicooker bowl.

    We clean the onion and carrots, wash them well. We cut these fruits into 3-4 parts and send them to the meat. These vegetables are needed for flavor, so we don't grind them too much. Add black pepper, lavrushka and salt to the bowl. Fill all this with water - it should completely cover the contents of the container.

    We cover the lid of the multicooker and set the “Stew” program on it. Cook for about an hour. After the sound signal, we take out the meat from the container. And we remove the broth with vegetables - they are no longer needed.

    Peel the garlic and cut each clove in half. Next, stuff the shank with garlic halves. After that, we return the pork to the container. Fill the leg with wine and sauce. On the unit, select the "Baking" mode - we continue to cook for another half hour. During this time, the leg will need to be turned over once. By the time the beep sounds, the sauce has completely evaporated. And the shank will acquire a golden crisp crust.

    Delicious pork leg in foil

    This option is the perfect solution for novice cooks. The delicacy will turn out to be tender, juicy and tasty. And its preparation does not require special skills.

    The recipe for this dish is as follows:

    • pork roll;
    • 0.5 tbsp. tablespoons of salt;
    • 4 garlic cloves;
    • 2 pinches of dried basil
    • 1 teaspoon of chopped black pepper.

    Soak the shank in cold water for a couple of hours. After that, scrape the skin thoroughly - there should be no dark spots or other dirt on it. Next, rinse the leg, and then wipe it off with a paper towel.

    Peel the garlic cloves, rinse and chop. Make cuts in the shank and place the garlic slices in them.

    Combine salt, pepper and basil. Rub the leg with this mixture. Then wrap the bulldozh in foil and leave it in the cold for a few hours. After that, transfer the bundle to the multicooker bowl. Set the unit to the "Baking" mode and cook with the lid closed for 2.5 hours.

    Just do not rush to take the pork out of the multicooker bowl. The bundle is already very hot, so there is a great chance of getting burned. By the way, you can cook a knuckle in a multicooker not only in foil, but also in a sleeve.

    The easiest recipe

    This variation is very easy to prepare. Don't believe me? Yes, you yourself try to make this yummy.

    For her you will need:

    • one and a half kilogram shank;
    • 4-5 garlic cloves;
    • salt;
    • chopped black pepper.

    We carefully scrape the skin of the buldyzhka. After that, we thoroughly rinse the leg and wipe it with a paper towel.

    Peel the garlic, wash and cut into thin slices. We make cuts on the shank and place the garlic in them. Mix salt with pepper - rub the leg with this mixture. Next, put the knuckle in a bowl, cover it with cling film on top and send it for a day in the cold.

    Then we move the leg into the multicooker bowl. We set the "Baking" mode on the unit. Fry the buldyzhka from all sides for 40 minutes. Then we choose the "Stew" program and continue to cook pork for another 3.5-4 hours.

    And this is a video recipe for making a knuckle in a multicooker-pressure cooker. It differs from a simple multi in that it is necessary to add water in order for the unit to gain pressure. And the cooking time will be reduced to 50 minutes.

    How to cook a spicy shank with hot pepper

    Fans of spicy dishes will appreciate this dish. His refined taste captivates from the first piece. For this delicacy you will need:

    • kilogram pork leg;
    • 1 carrot;
    • 1 onion;
    • 2 pods of hot pepper;
    • 2-3 garlic cloves;
    • 2 pcs. lavrushka;
    • sprig of rosemary;
    • 1 teaspoon of paprika;
    • salt;
    • water.

    The leg needs to be scrubbed thoroughly, rinsed and dried. Then it should be moved to the multicooker bowl.

    Peel the carrots, wash and place them in a container. Rinse the onion (do not peel it) and send it to the meat. Next, add lavrushka and rosemary to the multicooker bowl. Fill it all with water - the liquid should cover the contents of the container.

    We cover the lid of the unit and set the "Extinguishing" mode. Cooking for 4-5 hours. If your multicooker has a Slow Cook program, select it. Then increase the cooking time to 6 hours.

    Peel the garlic, rinse and pass through a press. We wash hot pepper and cut it into thin rings. Mix salt with garlic mass, paprika and hot pepper.

    After the sound signal, we take out the shank from the container. Let the leg cool down. Next, separate the meat from the bone. We spread cling film on the table. We spread pork on it and grease it liberally hot sauce... After the meat is rolled up, we wrap it with cling film. And we set for 5 hours in the cold under oppression. Well, then it's up to a little - to serve and enjoy the taste until the guests arrive 🙂

    With potatoes in pressure cooker mode

    I advise you to cook this dish in a multicooker-pressure cooker. In this unit, it will be ready much faster. An additional bonus - a garnish immediately comes with the meat.

    The recipe for this dish is as follows:

    • kilogram knuckle;
    • a kilo of potatoes;
    • 4 garlic cloves;
    • salt;
    • chopped black pepper;
    • dry herbs or seasoning for meat;
    • 100 ml of water.

    Mix salt with herbs, pepper and rub the shank with this mixture. We leave the leg for an hour - let it marinate. Meanwhile, we peel the potatoes, wash them and cut them into large slices. Salt the potatoes and put them on the bottom of the multicooker-pressure cooker bowl. We add water. Place on top pork leg.

    We close the valve on the lid and set the “Extinguishing” program. We cook for an hour, then we serve this yummy on the table.

    To make the shank tender and tasty, marinate it. O. You can choose anything to your taste - salty, spicy, sweetish, etc. The taste depends on the spices used. The following spices are best combined with pork:

    • caraway;
    • rosemary;
    • basil;
    • paprika;
    • black pepper, etc.

    I am sure that today's recipes will help you improve your culinary skills. Share them with your girlfriends by dropping the article link. And on. That's all for today: see you again.

    Pork shank is a rather specific product. It consists not only of meat, fat and bones, but also of connective tissue and coarse muscle fibers. Therefore, it takes much more time to cook it than to bake an ordinary loin or appetizing lard. But then from the appetizing, deliciously smelling dish, you simply cannot pull the ears off!
    The easiest way to cook pork knuckle is in a slow cooker. In this kitchen device, the dish is guaranteed to turn out soft, melting in the mouth and fragrant. The only thing, given the size of the multicooker bowl, when buying a pork leg, give preference to medium-sized specimens.
    If you are the owner of a large shank, then arm yourself with a kitchen hatchet, chop the meat into several pieces. Prepare the dish exactly as described in our step-by-step recipe, in this case, the baked shank in a slow cooker will also turn out very tasty.
    In order for the dish to turn out to be truly tasty and aromatic, the shank must be marinated for several hours so that it is well saturated with flavors and aromas of herbs. You can choose spices at your discretion. The main thing is that they should be in good harmony with meat. After marinating, the pork shank is sent to a slow cooker, first stewed, and then fried, this is how you can get a soft and tasty shank with a golden brown crust.

    Ingredients

    • Pork shank - 1 pc.;
    • Lemon - 0.5 pcs.;
    • Honey - 1 tablespoon;
    • Mustard - 1 tablespoon;
    • Garlic - 4 - 5 cloves;
    • Soy sauce - 3 tablespoons;
    • Salt;
    • Ground black pepper;
    • Dry herbs (paprika, rosemary, oregano, coriander, basil).

    Preparation

    Before the cooking process itself, it is recommended to soak the pork leg in cold, slightly salted water for 5-6 hours (you can leave it overnight), then carefully scrape the surface of the leg with a knife, rinse warm water and pat dry with a paper towel. And only after that you can proceed to further actions.
    Prepare a marinade from salt, aromatic dry herbs and spices, hot mustard, honey. Add soy sauce and minced garlic cloves to the ingredients. Mix thoroughly.


    Cover the pork shank generously with the resulting marinade. Be sure to grease the meat of the leg, pour a little sauce under the skin. Wrap the leg in plastic wrap and send to marinate in a cold place for 3 - 4 hours.


    After the specified time has elapsed, remove the shank from the refrigerator, remove the film, place the leg in the multicooker bowl.


    Add 150-200 ml regular cold water, close the lid of the multicooker, then turn on the "Extinguishing" mode. For a small shank of a young pig, 3 hours is enough, but if the leg is larger, then the heat treatment time should be increased to 4 hours. At the end of the specified mode, remove the shank from the multicooker, pour the resulting broth into a separate container. Return the knuckle back to the bowl and, without closing the lid, fry until appetizing golden crust in the "Fry" mode for 10 minutes. Do not forget to turn the leg over so that it is browned on all sides.


    Pork shank cooked in a slow cooker is so soft that you can easily remove the bone from it, then sprinkle with red or black ground pepper and serve hot.


    Earlier we told