Boiled pork knuckle

Step-by-step preparation

Cooking time: 15 hr

1. STEP 1

   

   How to cook pork knuckle? Prepare all the ingredients specified in the recipe. The knuckle may be slightly smaller or larger in size, this does not play a special role. Wash it thoroughly, remove any remaining hairs and stubble, if any. Rinse again under running water.

2. STEP 2

   

   Peel the onions, carrots and garlic. Wash the vegetables and bay leaves.

3. STEP 3

   

   Place the pork knuckle in a deep saucepan and add water so that it completely covers the meat.

4. STEP 4

   

   Place on high heat. Place the onion, carrot, bay leaf and peppercorns into the pan. At the moment of boiling, a dense foam forms; remove it with a large spoon (if the foam is not removed, the broth will become cloudy). Add salt to taste. Reduce the flame to low and cook the shank with the lid closed for about 2-3 hours. Focus on the fact that the knuckle will become soft.

5. STEP 5

   

   Carefully remove the finished leg from the pan and leave it for a while on a flat plate or tray so that the shank cools slightly. The remaining broth can be used later to prepare rich soup or borscht.

6. STEP 6

   

   Using a sharp knife, cut the shank lengthwise down to the bone. Remove the bone.

7. STEP 7

   

   Crush a few peppercorns in a mortar. This pepper is more aromatic and will perfectly complement the meat. At this stage, of course, you can use a ready-made mixture of ground peppers.

8. STEP 8

   

   Lightly salt and pepper the pork leg and add garlic, passed through a press. Rub the resulting mixture evenly over the surface of the meat.

9. STEP 9

   

   Carefully roll the knuckle into a log.

10. STEP 10

    

    Secure with thread.

11. STEP 11

    

    Next, wrap with cling film or wrap in a plastic bag. Place the leg in some container.

12. STEP 12

    

    Build an oppression on top. I usually use a small, thoroughly washed stone for the weight. Leave this way in a cool place overnight (preferably in the refrigerator).

13. STEP 13

    

    The shank is ready in the morning! Cut it into thin slices and serve!

Comments on the recipe

gartsun

03.10.2023

4.5

Homemade boiled shank is delicious! And you can cook such a gorgeous dish from it. Pork knuckle with potatoes in the oven

Testomania

03.10.2023

4.5

Lately I've been into high collagen foods. And then I came across a recipe for boiled pork knuckle, which can be combined with cooking jellied meat)) I boiled the pork knuckle along with the knee and leg, as in the recipe, for about 3 hours. Then she took the bones out of the meat. But I couldn’t do it as neatly as in the photo in the recipe. To be honest, at this stage I completely lost hope that I would come up with something sensible)) I did the following - I unrolled the cling film, laid out pieces of shank on it, greased them with salt, pepper and chopped garlic, then folded them made of them into a puzzle-type structure, wrapped tightly with film, secured the resulting sausage with rubber bands and placed it under pressure (I used a dumbbell disc as a weight). Kept in the refrigerator for 14-15 hours. And a miracle happened - the pieces of meat stuck together and the result was an amazingly tasty and beautiful ham! I am simply delighted with this dish! I cooked the remaining bones and leg for another 3 hours, which also resulted in a plate of hearty jellied meat. Great recipe, I made it as an everyday dish, but I will definitely make this for the holidays. Thank you!

♥Nata╬♫

03.10.2023

4.9

Nice recipe! It turns out really simple and delicious) I’ll take note, I haven’t cooked it like this before)))

Tatiana

03.10.2023

4.8

How many times have I tried to FORGET about the party, but I still buy it.....now I can approach this problem step by step: 1, I’ll stop buying and switch to this wonderful recipe, and 2.....about that I'll think about it tomorrow. Thanks for the recipe!

Olga

03.10.2023

5

Thank you very much for the recipe... Everything turned out great...

Moderator Ksenia

03.10.2023

5

Despite the long cooking time, it didn't take much effort. I was practically not involved in the cooking process itself, which couldn’t help but please me. The aroma in the kitchen while cooking was amazing. In the morning I cooked the shank, seasoned it with spices (I added more garlic) and put it in the refrigerator, and in the evening it was ready. The meat turned out tender, soft and tasty. Boiled pork knuckle is an excellent alternative to store-bought sausages and hams. And there’s also a nice bonus - a whole pot of rich broth.