Savory Homemade Pork Knuckle

Very tasty, made from simple ingredients, a holiday every day! Boiled pork knuckle is, in fact, the most delicious homemade ham. Try it once and you will give up store-bought sausage for a long time, if not forever! Completely natural, fragrant, it will conquer any heart!
cook time: 15h
Gavin Tanner
Savory Homemade Pork Knuckle

Nutrition Facts (per serving)

247
Calories
20g
Fat
2g
Carbs
15g
Protein

Ingredients (8 portions)

Basic:

Onion (large) 1 pc
Garlic 3 clove
Salt to taste
Bay leaf 3 pc
Carrot (medium size or 1 large) 2 pc
Pork knuckle 1.1 kg
Peppercorns to taste

Recipe instructions

Step 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.

Step 2

Step 2
Peel the onions, carrots and garlic. Wash the vegetables and bay leaves.

Step 3

Step 3
Place the pork knuckle in a deep saucepan and add water so that it completely covers the meat.

Step 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.

Step 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.

Step 6

Step 6
Using a sharp knife, cut the shank lengthwise down to the bone. Remove the bone.

Step 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.

Step 8

Step 8
Lightly salt and pepper the pork leg and add garlic, passed through a press. Rub the mixture evenly over the surface of the meat.

Step 9

Step 9
Carefully roll the shank into a log.

Step 10

Step 10
Secure with thread.

Step 11

Step 11
Next, wrap with cling film or wrap in a plastic bag. Place the leg in some container.

Step 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).

Step 13

Step 13
The shank is ready in the morning! Cut it into thin slices and serve!

Additional rubrics

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