Boiled knuckle stuffed with fried liver. Pork shank baked in foil with prunes - a step-by-step photo recipe Stuffed pork shank preparation
Rating: 5.0 / 5 (2 votes cast)
Greetings to all chefs on the site!
Moreover, the holidays are just around the corner and this photo recipe will definitely come in handy. This meatloaf smells very appetizing, it turns out juicy and soft, with a light smoked prune flavor and honey-mustard notes. Despite the fact that the dish is exquisite and festive, it is not difficult to prepare it.
If pork is fatty meat for you, then it turns out very tasty. Also, dried fruit can be included in a salad, for example. And I propose to cook pork for the New Year or Any of these dishes is perfect for celebrating the New Year 2017.
Ingredients:
- 1 pork drumstick (front is better);
- 15 pitted prunes;
- 1 tsp table mustard;
- 1 tbsp liquid honey;
- A pinch of ground coriander, rosemary, black pepper and salt.
- 1 onion (for broth);
- 1 carrot (for broth);
- 3 lavrushkas (for broth);
- 1 tbsp salt (for broth).
How to bake a pork knuckle with prunes in the oven?
First, let's prepare the pork knuckle. You shouldn't have any difficulties with this. We scrape the shank well, wash it, fill it with plenty of cold water, soak it so that all the blood goes away. In the process, the water can be changed clean several times.
The drumstick prepared in this way is lowered into a saucepan. We put peeled carrots there, after cutting it into 2-3 parts, an onion, a bay leaf. Fill with cold water, salt, bring to a boil.
If you plan to use the broth for cooking any dishes, then first it is better to boil the drumstick in clean water without spices and vegetables. When the foam rises, drain the water, rinse the pan and the lower leg itself. Pour the meat with clean water, add vegetables, salt, bring to a boil again. If noise is generated, remove it with a slotted spoon.
Cook the knuckle over medium heat for 1.5-2 hours, until the meat becomes soft and easy to come off the bone. We take it out of the broth, cool it until warm.
ADVICE. It is very important not to overcook the pork drumstick, otherwise it will be impossible to roll it later.
In the meantime, rinse the prunes with warm water. If there are bones, remove them. It happens that very dry berries come across. In this case, you can pour boiling water over them for 5 minutes, then drain the water, dry the prunes with paper towels.
Cut the prepared dried fruits into strips.
Put the cooled knuckle on a cutting board, make a longitudinal cut to the bone. Then carefully cutting off the meat from the bone, unfold the flesh in a layer.
We make additional cuts in whole pieces of meat.
For the marinade, thoroughly mix mustard, liquid honey with spices.
Stuff the shank with pieces of prunes, rub in the prepared marinade well.
However, I advise you to first grease the meat with marinade, and then stuff with dried fruits, because when lubricated, prunes constantly fall out of the slots.
Now gently roll the meat into a roll. For strength, we tie it with threads, which we remove after cooking.
We wrap our roll with cling film or a plastic bag or a baking sleeve. We send the knuckle to the refrigerator, where it will be marinated all night.
In the morning we shift the cellophane roll into foil, wrap it tightly so that the juice does not leak out.
After placing the meat on a refractory mold with sides, we send it to the oven, heated to 200 degrees for half an hour.
We take out the finished meat, cool it completely. Then we remove the foil with threads.
Cut into portions, serve as a snack or use to form a meat plate.
I suggest looking at another recipe from a shank cooked in beer.
Bon appetit, everyone!
Sincerely, .
Pork knuckle baked in foil with prunes - a step by step photo recipe, 5.0 out of 5 based on 2 ratingsMore interesting recipes:
Pork shank baked in the oven- a dish that can satisfy even a man's appetite. Of course, such a food cannot be called dietary, so a healthy stomach is a must. It is believed that the baked knuckle is the national dish of the Czech Republic. The shank is served in portions. The cooking process itself is simple, although it will take time. Pork almost always turns out to be soft and tender, but still there are some nuances that we will get acquainted with today.
Pork knuckle baked in the oven
Any cooking process begins with the selection of products. The main ingredient - shank (1.8 kg) - is best purchased in a trusted place. The rest of the ingredients will only emphasize the taste of the meat. We will season the pork knuckle with very simple spices. You will need everything:
3 tablespoons of Mayonnaise sauce;
5 cloves of garlic;
vegetable oil - 5 tbsp.
To begin with, the meat ingredient must be thoroughly washed, then dried. Now you can use a small but sharp knife to separate the meat from the bone. We unfold the shank and rub it from the inside with a pre-prepared mayonnaise mixture, put garlic around it. We wrap a neat roll, wrap with thread, fasten. On top, you can once again coat with sauce and rub with garlic. We place the semi-finished product in a container that can be covered with a lid, send it to the refrigerator for several hours.
Cut off two pieces of foil, 1 meter each, lay them on top of each other with a cross. Place the meat in the middle, coat with oil and wrap it tightly with foil. The temperature in the oven should already be around 180 degrees. We place the shank in a heat-resistant form, be sure to pour water on the bottom. Initially, the meat will cook for 1.5 hours. Then we turn the temperature knob to the 220 mark and keep the dish for another half hour. But that's not all. After the time has passed, we cut the foil so that a golden crisp crust appears on the shank. Before serving, you must remove the threads and cut into portions.
Shank baked in the oven in the sleeve
Meat is expensive these days. And you want to pamper yourself with a delicious hearty meat dish. Buy a pork knuckle and bake it in your sleeve. It turns out cheap and cheerful, as they say. Let's start making.
Get one pork leg. We will rub with either pomegranate syrup or the juice of half a lemon. A head of garlic is also a must-have ingredient. Garlic arrows are available, then a magical aroma is provided for you.
First place the washed shank in the marinade, let the meat rest for a couple of hours. Rub the pickled semi-finished product with salt and place in a bag. We also send garlic cloves and arrows there. We tie it. The meat will take a long time to bake, but the result is worth it. Set the temperature in the oven to 160 degrees. The readiness of a dish can be determined by its strong aroma. The average cooking time is 2.5 hours, but it all depends on the size of the shank.
Pork knuckle baked in the oven in foil
It seems incredible that from such a small food set you can prepare a tasty and satisfying dish, which is not a shame to serve on a festive table. Just imagine, you bought one shank, a special seasoning for meat or just a mixture of peppers, found garlic, a bay leaf at home, squeezed 2 tablespoons of lemon juice and dinner is ready.
Rub the shank with salt and seasonings. Make small cuts and lash with chunks of garlic, bay leaves. Nothing more is required of you, the oven will do the rest of the work. Wrap the shank in foil and place in a preheated oven. For at least 2 hours, you don't even need to look in. To brown the meat, unfold the foil half an hour before the end of cooking. Garnish with lettuce, cherry tomatoes and bell peppers to make the dish look appealing.
Oven baked pork knuckle with honey
Honey marinade will not only give the meat an unusual taste, but also allow the formation of a beautiful glossy crust. For dressing, mix honey with soy sauce and garlic. Simple but delicious.
Before pickling and stuffing the shank, pour it over with water, bring to a boil, remove the foam, put a whole but peeled onion there, reduce the heat and cook for another hour. Then add salt, seasoning and cook for another half an hour. We take out and let cool. We make several cuts in the shank, insert pieces of garlic and bay leaf there. We coat the meat with marinade, place it in the form, send it to the oven for a quarter of an hour. Turn over on the other side, again coat with marinade and again in the oven for 15 minutes.
Pork knuckle with stewed cabbage and potatoes
The shank or shank can be front or back. The second is most suitable, there is more meat on it. If you purchased your leg from the market, check for stubble. Burn with a torch if necessary and remove vegetation. Take a deep saucepan that will fit the entire shank. Pour in 500 ml of water, boil. Add a liter of beer and aromatic spices: rosemary, thyme, allspice, salt. We lower the shank, the liquid should completely cover it. Cook over medium heat for an hour. Melt 25 g of butter, just not to a liquid state. Put the shank on parchment paper, carefully coat with oil.
It's time to send the meat to the oven, which we heated to 200 degrees. The shank will be prepared for only half an hour, maximum an hour. After all, the leg is ready inside, but we need a crisp crust and the taste of roasted meat. Season the sauerkraut with spices; cloves, caraway seeds, bay leaves will do. Put in a saucepan and simmer until the cabbage is soft. You can pour with brine, it will evaporate anyway, but the taste will remain. Add more tomato paste, orange juice and grated apple. Simmer until the juice is absorbed into the cabbage.
We still have raw potatoes left, let's take care of the tubers. You don't even need to peel if the peel is not rough. Cut into large pieces. Boil in salted water, and then fry in a pan until golden brown. Serve the shank with cabbage, potatoes and your favorite sauce.
Stuffed pork knuckle
You can cook many delicious dishes from the shank. Try to prepare this “delicacy” in a new way. Stuff the shank with prunes and bake in the oven.
Choose a meaty shank to make it juicy. Only 15 prunes are needed. Mayonnaise sauce - 50 g, paprika - 1 tsp. and a few cloves of garlic. Preparation will take 80 minutes, well, it will take several hours for baking.
Remove excess vegetation from the skin and separate the meat from the bone with a sharp knife. So that the shank does not turn out tough, it must be boiled in water for about forty minutes. In order for the finished shank to be juicy, we will marinate it.
For the marinade, mix all the ingredients in a bowl. From the bottom of our hearts we will smear the shank inside with the mixture. Roll up, put in a bowl, cover with a plate or lid, put in the refrigerator for the whole night. When the time comes to stuff the meat, the prunes must be soaked in advance so that they swell. Wrap the knuckle in a beautiful roll, wrap it tightly with threads and tie it so that it does not open in the oven. We put the shank in a bag and put it in a hot oven for one hour. The meat will noticeably decrease in size, but this is normal. Free the shank from the threads, cut and place on a platter.
Baked shank with apples
As they say, all ingenious is simple. This expression is about this dish. We take the pork shank, apples, the simplest spices and send them to the oven, and take out the yummy.
So, rub the shank liberally with seasonings for meat, salt, leave to marinate overnight. Then I send my leg to the oven for one hour. Then put the apples on a baking sheet and leave in the oven for another quarter of an hour. We recommend covering the meat with foil for 15 minutes before serving.
Note to the hostess
- The pork shank is the meatiest part of the leg. In addition to the meat itself, it also contains muscles and connective tissues.
- When choosing a shank, pay attention to the color of the skin, it should be light. Choose a portion of the back leg for baking.
- Remember that you only need to bake fresh shanks, smoked shanks will definitely not work for this.
- If a manufacturer's stamp is found on the skin, wash it off before it spoils the appearance of the finished dish.
- The shank of an old animal must be soaked in salted water for several hours.
- Before baking, the meat can be either boiled or marinated. Marinade will give a more refined taste and delicate aroma.
- If the shank is small, it may fall apart during cooking, but there is a little secret: wrap the shank in cheesecloth.
- Be sure to water the finished meat with the juice that came out during baking, and sprinkle with dill.
Shank baked in the oven- a budget dish, because the shank is quite cheap. But it is worth sprinkling it with seasonings, smearing it with sauce and you get delicious juicy meat. A roll cut in portions can be offered to guests. A hearty treat will surely satisfy your appetite and leave pleasant memories of your home.
You can bake the shank by itself, or you can stuff it with mushrooms, prunes and other fillings. Potatoes in any form, vegetables are suitable for a side dish. To make the dish more aromatic, you just need to add garlic, there are other spices with a strong smell, but garlic is an ingredient that is found in every home. Check out the VilingStore, add new recipes to your home cookbook, and have fun cooking.
- Pork shank - 1 pc.
- Pork - 200 gr.
- Garlic - 2-3 cloves
- Salt, spices for meat - to taste
- Hot tomato sauce or adjika - 2 tsp
- Gelatin - 1 tablespoon
- Broth - 50 ml
Cooking method:
The first step is to soak the knuckle in warm water, wash, peel the skin with a knife, rinse again. Then cut it along the bone and carefully remove the last one.
Cut the pork pulp into small pieces, add spices, salt to taste, and chopped garlic. 
Add broth and gelatin to this. Stir the meat well until it becomes stringy. 
Salt the shank on the inside and grease with spicy tomato sauce or adjika. 
After that, spread the shank with the skin down and put the prepared meat mixture on it. 
Roll tightly and tie with special threads as tightly as possible. 
Now wrap the shank in 2 layers of foil, then in 2-3 food bags, and tie tightly. Place the shank in a multicooker bowl, fill with cold water. Set the "multi-cook" mode to 95 degrees, the time is about three hours. If you do not have a multicooker, boil the shank in a saucepan over very low heat, it will take about the same amount of time. 
After cooking, cool the shank directly in the bag, then place it in the refrigerator for several hours. Well that's all, you can serve it with bread and mustard or horseradish. If consumed hot, cool slightly, cut the bags, remove the foil and carefully cut into slices with a sharp knife.
We wish you bon appetite!
During the upcoming holidays, we offer you a recipe for pork knuckle baked in the oven in foil with mushrooms - simple, tasty, beautiful!
An indispensable attribute of the New Year's table is sausage slicing. But you can cook several types of meat dishes that will completely replace sausage, and in terms of taste they will many times surpass this dubious store product. All kinds of homemade meat rolls with different fillings will give a festive look and comfort to your New Year's table.
A festive knuckle baked in foil and stuffed with mushrooms will take pride of place on the platter with cold cuts. To do this, you need to purchase a good meat shank, as the part of a pork leg is also called, rinse thoroughly, boil, cut, stuff, roll and bake. It turns out yummy extraordinary both cold and hot.
Cooking time - 2 hours 45 minutes.
Product yield - 5 servings.
- Pork shank - 1.7 kilograms
- Bay leaf - 5 pieces
- Allspice peas - 8 pieces
- Garlic - 2 cloves
- Fresh mushrooms - 100 grams
- Onions - 1 piece
- Soy sauce - 50 grams
- French Mustard Beans - 2 teaspoons
- Natural honey - 1 teaspoon
- Salt - 40 grams
- Ground pepper mixture - 3 grams
- Seasoning for meat - 3 grams
- Vegetable oil - 10 grams
Cooking pork shank in the oven:
You can use both the front leg of the pig and the hind leg to prepare this festive dish. I prefer the forelimb as it is smoother and the dish looks flavorful.
We carefully scrape the selected knuckle and rinse it under running water. Then put it in boiling water, add bay leaf, allspice and ground pepper mixture. Various scented herbs can be added as desired. Cook over low heat for two hours. Then cool down a little.
Cut the warm shank lengthwise and carefully remove the bone. Then we unfold it like a book, put the peeled, washed and sliced garlic on it. Sprinkle with spices for meat.
Let's leave her to lie down a little. At this time, peel and rinse the onions, cut into cubes and fry in vegetable oil. Add the washed and sliced mushrooms (champignons) there.
While the onions and mushrooms are fried, we prepare the filling. To do this, we take soy sauce, natural honey and French mustard beans. And mix everything thoroughly.
Spread one third of this mixture evenly on top of the mushrooms.
We carefully fold the shank and wrap it with threads.
Put the prepared shank on foil greased with vegetable oil. Pour the remaining sauce over the meat.
Without completely covering the foil, we send everything to the oven, heated to 200C, for thirty minutes, we constantly check how it has turned brown.
The dish is ready, smells fragrant and looks great - you can serve it to the festive table and expect guests.
You can also prepare a wonderful one for the festive table and your table will be half ready!