Roasted pork knuckle
Pork knuckle — although often associated only with fat — is also a source of collagen and elastin and provides our bodies with high-quality protein, easily absorbed iron, and B-group vitamins. Once reigning on noble tables — today it can successfully become part of your menu. Loved by gourmets, when properly prepared and eaten "from time to time," it won’t do us any harm. It’s worth adding this recipe to your home cookbook, especially since it will delight your family and friends during shared gatherings at the table!
Notes
Recipe for roasted pork knuckle:
Preparation:
Wash the pork knuckles and, if needed, singe them to thoroughly remove any bristles. Score the skin in several places, lengthwise. Coat the knuckles in 3 tablespoons of oil, then dust generously and rub with pork knuckle marinade. Leave covered in the refrigerator for about 12 hours. About 30 minutes before roasting, take the knuckles out of the fridge. For hind knuckles, you can inject them in several places with brine (dissolve half a teaspoon of salt in 50 ml of cold water). Prepare the vegetables: peel and cut them — carrots and parsley roots into sticks, onion into thin wedges, and garlic into slices. Place everything in a roasting pan or Roman pot, drizzle with two tablespoons of oil and add a cup of water. Arrange the vegetables around and on the knuckles. Cover and place in a lukewarm oven (preheated to about 50°C). We recommend roasting at 200°C for 1 hour (top and bottom heat with convection). Then pour beer over the knuckles and continue roasting for another hour, reducing the temperature to 170°C. After this time, check whether the meat has started to come away from the bone — if so, remove the lid and leave the meat for another 30 minutes to brown well.
