Baked pork knuckle is the star of many folk cuisines. This dish is cheap, hearty and aromatic, it serves as an ideal snack for beer, so it is not surprising that the knuckle is especially popular in Germany, Czech Republic, Austria and Poland. Icebein and Schweinhackse, golonka and baked boar knee - these dishes are known far beyond their native countries and are included in the treasury of the best recipes in world cuisine.
It is necessary
- Schweinshaxe
- - 2 pork knuckles;
- - 2 medium carrots;
- - 4 stalks of celery;
- - 1 stalk of leeks;
- - 1 head of onion;
- - 2 bay leaves;
- - 10-12 peas of black pepper;
- - ½ teaspoon of cumin seeds;
- - salt;
- - 300 ml of dark beer.
- For cabbage
- - 1 head of red cabbage;
- - 2 large sour apples;
- - 1 head of onion;
- - 3 tablespoons of butter;
- - 2 teaspoons of finely ground salt;
- - 8 black peppercorns;
- - 2 cloves of garlic;
- - 4 juniper berries;
- - 1/3 cup granulated sugar;
- - 1 cup of apple cider vinegar;
- - 3 teaspoons of cornstarch;
- - 3 teaspoons of boiled water.
- For dumplings:
- - 1 cup wheat flour;
- - ¼ cup of whole milk;
- - 4 egg yolks;
- - 1 teaspoon of finely ground salt;
- - 2 tablespoons of butter.
- Holonka in beer or shank in Polish
- - 2 pork legs;
- - 1 tablespoon of coarse sea salt;
- - 6 cloves of garlic;
- - 1 teaspoon freshly ground black pepper;
- - 1 teaspoon of paprika;
- - 3 heads of white onions;
- - 2 medium carrots;
- - 2-3 stalks of celery;
- - 500 ml of light beer;
- - 300 ml of dark beer;
- - 150 ml of liquid light honey;
- - 100 g of granular mustard;
- - 3 bay leaves;
- - 6 peas of black pepper;
- - 5 cloves cloves.
- Baked boar knee
- - 2 pork shanks;
- - 1 head of onion;
- - 1 carrot;
- - 1 liter of dark beer;
- - 2 bay leaves;
- - 2 cloves cloves;
- - 4 cloves of garlic;
- - 6 peas of black pepper;
- - 1 teaspoon of cumin;
- - 50 g of greens of fennel;
- - 1 tablespoon of liquid honey;
- - 1 tablespoon of grain mustard.
Instructions
Step 1
How to choose a knuckle
Shank is a cut of pork carcass, also known as pork shank. This is the part of a pork leg that starts above the hooves and ends at the knee joint of the animal. It consists of a large number of skin, ligaments, tendons. You need a pork back shank for baking as it has more meat in it. The front one is only suitable for making soups and jellies. A high-quality shank has a clean, white skin, without dark spots, the meat on the cut is pink, moist, elastic, light fat, without the slightest hint of yellowness.
Step 2
Schweinshaxe
Schweinhackse is a traditional Bavarian baked shank recipe. This dish is unthinkable without potato dumplings and stewed red cabbage. Wash the meat, wipe the skin well with a brush. Boil about 3 liters of water in a large, wide saucepan. Peel the onion and carrot and place in boiling water, add celery stalks, leeks, bay leaves, cumin, pepper and season with salt. Dip the shank into the pot and reduce the heat to low. Boil the shank for 1 hour to 1 ½ hours, constantly skimming off the foam. Preheat oven to 180C. Place the pork knuckle in a baking dish with the wider end down. Use a sharp knife to prick the skin over the entire surface of the shank. Roast the pork for 1 ½ hours, periodically pouring dark beer over the meat for the first 30 minutes. Turn on the grill 10 minutes before cooking to form a beautiful golden crust. If your oven does not have a grill function, then simply increase the temperature to 220 ° C. Remember to rest for about 10 minutes before serving.
Step 3
After you put the shank in the oven, it's time to start with the side dish, starting with the cabbage. Chop the head of cabbage into long strips. Remove the core from the apples and cut them into strips, peel the onion and cut into half rings. Melt the butter in a wide saucepan with a heavy bottom, add cabbage, apples and onions. Season with salt and pepper, add garlic cloves, juniper berries, sugar and apple cider vinegar, stir and bring to a boil. Cover with lid and reduce heat to minimum. Simmer for about 1 ½ hours, stirring occasionally. Shortly before cooking, increase the heat to maximum, bring to a boil and pour in the starch mixed with water. Stir, turn off heat and leave for 3-5 minutes. Serve with a shank.
Step 4
Boil the potatoes in their skins, drain the water and let cool slightly. Peel and crush with a crush. Add egg yolks, warm milk, salt, a pinch of nutmeg and 150 g flour. Knead a fluffy, pliable dough. Dip your hands in flour and form dumplings. Boil them in plenty of boiling salted water. The dumplings are boiled for about 20 minutes. Remove the dumplings with a slotted spoon and place them on a dish with a shank.
Step 5
Holonka in beer or shank in Polish
Polish shank is not only brewed in beer, but also pre-marinated in a mixture of spices, and baked in the oven twice, or even three times. From these procedures, the dish becomes special, with characteristic taste nuances. Before cooking, the shank is thoroughly washed, dried with paper towels and rubbed with a mixture of garlic passed through a garlic press, salt, freshly ground black pepper and paprika. The spiced knuckle is marinated in the refrigerator. To prevent raw meat from being ventilated, and also so that it does not come into contact with other foods, you should wrap it in cling film. After 10-12 hours, clean the shank from the spicy mixture and bake it in an oven preheated to 180 ° C.
Step 6
Wash vegetables, peel and cut into large pieces. In a large, heavy-bottomed saucepan, melt the lard and sauté the carrots, onions and celery in it until golden brown. Transfer the shank to a saucepan and fill with beer, add bay leaf, mustard, peppercorns and cloves, honey. Bring the mixture to a boil. Then you can lower the heat and cook the shank in beer, covered with a lid, over low heat, for 2-3 hours. At the finished shank, the meat exfoliates from the bones. Some housewives serve the shank after this stage, while others prefer to put the meat on a baking sheet and bake it in an oven preheated to 200 ° C to form a golden brown crust. There is another way to cook shank in Polish - after you have poured the meat and vegetables with beer, cover the pan with a fireproof lid or wrap it with several layers of foil and send it to the oven preheated to 180 ° C for 2-3 hours. Just before cooking, remove the lid or foil to create a crispy crust on the meat. Polish shank is served with horseradish, stewed or fresh sauerkraut, baked potatoes, fresh bread and beer.
Step 7
Baked boar knee
The preparation of a Czech dish called boar baked knee differs from the Polish version of the recipe in several significant details. Czechs do not pickle the washed and dried shank and do not bake it beforehand, but immediately send it to a pan with polished and chopped vegetables, bay leaves, black peppercorns and cloves. Then the contents of the vessel are poured with beer so that it half covers the shank, brought to a boil, the heat is reduced and simmered for about an hour. After an hour, turn the shank on the other side and add fresh parsley root, cumin, fennel greens and cook for another hour. The boiled knuckle is removed from the broth, put on a brazier and smeared with a mixture of honey and mustard. The boar knee is baked in an oven preheated to 180 ° C for 40-60 minutes.
