Oven baked pork knuckle with potatoes

Category: Meat dishes
Oven baked pork knuckle with potatoes

Ingredients

pork knuckle 1 PC
black pepper (peas and ground), white pepper (ground)
salt
Bay leaf
garlic
potato

Cooking method

  • We take a shank and soak it in advance overnight (it is possible for a day) in brine (water + salt + bay leaf + allspice peas)
  • Then we make cuts on the skin, but not deep (just cut through the skin), stuff with garlic, then grind the bay leaf, peppercorns and garlic in a mortar, spread the shank and leave for 1 hour. At this time, boil the potatoes in slices until half cooked, put in a baking sheet, sprinkle with white pepper, cover with a wire rack and put the shank on top, also sprinkle with white pepper. We put in a preheated oven and bake at t * 250 * C-10 minutes, and then reduce to t * 200 * C-90 minutes.

Note

Sorry that there is no final photo - I didn't have time
It turns out two in one - meat and side dish, can be served both for dinner and on a festive table!
Bon Appetit everyone!

Galleon-6
Class !!!
irysikf
What a good idea with a wire rack. Well, this juice from a knuckle of potatoes will make it even tastier - this is what I need. Thank you very much!!!
Natashyla
:
Quote: irysikf

What a good idea with a wire rack. Well, this juice from a knuckle of potatoes will make it even tastier - this is what I need. Thank you very much!!!
toffee
What's the point in a lattice? You can also put it on a baking sheet between the potatoes. Natashyla, what strength should the pickle be? If you try it for example.
May @
And I have a question. Why boil potatoes? It will cook raw in an hour and a half.
Natashyla
Quote: iris. ka

What's the point in a lattice? You can also put it on a baking sheet between the potatoes. Natashyla, what strength should the pickle be? If you try it for example.
I somehow did not think about it, I do it all the time. And the rossol should be well salted, so that the shank is about salty to the bone.
Natashyla
Quote: May @

And I have a question. Why boil potatoes? It will cook raw in an hour and a half.
I have not tried raw potatoes, I will have to try and level them somehow. Either 50/50
IvaNova
I’ll raise the topic, anyone can use my excavations.
1. Concentration of saline solution.
"Well salted solution" is a subjective concept. Therefore, I climbed into the World Wide Web and found there a "pickle on an egg"
Take raw egg and put it on the bottom of the container with cold water - the egg should sink and lie on the bottom.
Start adding salt to the water, stirring constantly.
As soon as the egg starts to float (not completely float, but "hints" that it will float soon, start to move up) - the brine is ready. Please note that no undissolved salt should remain at the bottom, otherwise it can be oversalted.
Put the container on fire (or pour the brine into a saucepan) and bring to a boil. Add bay leaf and black peppercorns to the water, boil the liquid for 15 minutes, turn off the heat and let the brine cool.
Put in this brine .....
Bay leaves and peppers can stay right in the water.
And so she did. I poured salt until the egg began to bounce.
The result (salinity of the shank) pleased me.
I suspect that the method depends on the freshness of the egg, but nevertheless, I am satisfied with the result and simplicity of calculating the salt concentration.
2. Potatoes.
I carried out an experiment by throwing in the cooked and fresh potatoes (I baked the shank without any grates, in a refractory glass dish. At the bottom of the potato, on top of the shank and on the way). I liked the fresh one more. It turned out like baked on a fire - with a crust on the outside, soft inside.Welded - softer and more uniform. But you need to take into account that my potato is small and very young.

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