Pork knuckle belongs to the cheap variety of meat and many people do not like to buy it, considering it too tough and unpalatable. They just don’t know how to cook it.My recipe will help you inexpensively make a fancy holiday dish.
- Medium knuckle, 1 pc;
- favorite mushrooms, 200 g;
- chicken legs, 6 pcs;
- Onion, 1 pc;
- garlic, 1 head;
- pepper, 2 tsp;
- ground bay leaf, 1/2 tsp;
- water, 0.5 l
- salt, pepper and bay leaf for the broth.
Chop the onions in quarter rings and fry in vegetable oil until crispy. Toss the onions in a sieve, to drain all the excess.
Cut the mushrooms in large chunks and fry in a dry pan until the moisture evaporates.
Peel the garlic and mix with the bay leaf and pepper.
Wash the pork knuckle thoroughly, peel it with a knife, cut out the bone. If you cut off a lot of meat, cut the meat from the bone and we will use it.
Coat the knuckle and pieces of meat with garlic and spices, rub well with your hands.
Mix the onions with the mushrooms and put inside the knuckle in one corner.
In the same place we put the chicken meat.
Secure the knuckle with toothpicks or skewers if you have a large knuckle.
Put the knuckle in a large roaster or in a pan with thick walls.
Put it in the fridge overnight.
Then pour 10 peas of black pepper, a handful, a bay leaf, pour water and stew for 4 hours on low heat. Add water as needed.
40 minutes before the end of cooking, you can remove the lid – the knuckle will brown.
Take out the meat on a dish with two kitchen spatulas, so that the roll does not fall apart.
Remove toothpicks, cut into slices and put on a plate.
This pork knuckle turns out very tasty, it is sure to please all your guests and you will cook it often.