Tender Stove-Top Pork Knuckle with Suneli Hops

With such a shank you can forget about store-bought ham forever! Look! This recipe simply captivated me with its simplicity and accessibility, and it also said that it would be similar to ham. And since I just love simple, easy recipes and try to avoid store-bought meat products because they contain a lot of chemicals, I simply couldn’t pass it up. The result simply amazed me — it turned out to be a very tasty, tender, slightly spicy natural ham. But the active action required only 10 minutes, the rest was cooking time and under pressure
cook time: 15h
Zoe Kendrick
Tender Stove-Top Pork Knuckle with Suneli Hops

Nutrition Facts (per serving)

263
Calories
21g
Fat
2g
Carbs
16g
Protein

Ingredients (10 portions)

Basic:

Onion 1 pc
Garlic 3 clove
Salt to taste
Bay leaf 3 pc
Carrot 1 pc
Pork knuckle (I have a small one — about 1 kg) 1.2 kg
Khmeli-suneli to taste
Allspice 5 pc
Mixed peppercorns to taste

Recipe instructions

Step 1

Step 1
Here are all the necessary ingredients: we will need some right away, and some after 3 hours, but first things first...

Step 2

Step 2
Wash the pork knuckle well, peel off the skin with a knife if necessary.

Step 3

Step 3
Change the water and set the knuckle to cook

Step 4

Step 4
Bring to a boil and skim off the foam. This is important to do so that the broth remains clear. We will cook for a total of 2-3 hours until the shank is soft

Step 5

Step 5
After 1.5 hours add peppercorns

Step 6

Step 6
And bay leaf

Step 7

Step 7
Add onions and carrots

Step 8

Step 8
Salt. Cook until the shanks are ready, about another 1-1.5 hours. It is very important not to overcook the shank so that it remains intact and does not fall apart when we take it out of the pan.

Step 9

Step 9
Carefully remove the shank from the broth, and the broth can be used to prepare delicious borscht, for example

Step 10

Step 10
Cut the knuckle lengthwise along the bone

Step 11

Step 11
We take out the bone — our knuckle is very soft and this is very easy to do

Step 12

Step 12
Add a little salt, sprinkle with ground black pepper and squeeze the garlic through a press. Rub the shank well evenly with garlic, hops-suneli and pepper with salt. At this stage, you can put it in the oven at 200 degrees for 20 minutes — this will give the shank a slightly different taste

Step 13

Step 13
Now we roll the shank into a roll and tie it with thread. It is very convenient that the shank does not remain on the skin — it serves as a shell for us

Step 14

Step 14
Place the shank in a bag or wrap it in cling film

Step 15

Step 15
Place under a press in a cool place overnight

Step 16

Step 16
In the morning we cut the shank and try it! Very tender and tasty! Bon appetit!

Additional rubrics

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