Pork knuckle “Gorgeous”
A juicy ruddy knuckle, spreading around the delicious aroma of no meat-eater, has not left indifferent, and even those who do not really like meat in principle, will not be able to resist and not taste a piece. Easy to prepare, but incredibly tasty meat on the bone is prepared in many countries and, accordingly, in different ways. It is boiled in water or beer, baked, first boiled, then adjusted to condition in the oven, and more sophisticated dishes are popular, for example, stuffed shin or roll out of it. All of them are interesting and good in their own way, but less labor-intensive and win-win is the pork knuckle baked in the sleeve. The meat turns out to be the softest and most juicy, it is easy to move away from the bone, and the ruddy slightly sweet crust, as a rule, causes a general agiotage, who will get more.
Pork knuckle – 1 pc. (800-1000g)
Garlic – 5-6 cloves
Salt – 1 tbsp. spoon
Ground pepper – 1 tsp
Fragrant herbs – optional
Honey – 1 tsp
Mayonnaise – 1 tbsp. spoon
Mustard – 1 tsp
Scrub the knife thoroughly with a knife, wash, dry.
To make a knife deep punctures in the skin, put the cloves of garlic in the holes cut in half.
Grate with salt, pepper, add spicy herbs if desired.
Mix mayonnaise, honey and mustard.
Smear the knuckle mixture, if possible, try to get under the skin too.
Leave to marinate for several hours, ideally for the night.
Put prepared meat in a baking bag, put in an oven at a temperature of 160-170 degrees for 2-2.5 hours. Focus on your oven, if through this time the skin has not yet acquired a golden color, add the heat. Turn off the oven, let it stand for another half hour.