Pork knuckle a la porchetta

Category: Meat dishes
Pork knuckle a la porchetta

Ingredients

pork knuckle 1 kg
salt taste
smoked paprika 1-2 tbsp. spoons
garlic 3-4 teeth
ground black pepper taste
Bay leaf 1-2 pieces
allspice peas 3-5 pieces
carnation 2-3 buds
carrot 1/2 piece
parsley 2-3 twigs

Cooking method

  • Pork knuckle a la porchettaDo you know how the shank differs from the shank or, as we call the shank? The shank is the front leg of the pig, and the shank is the hind leg.
  • Soak the shank for a couple of hours in water, scrape well with a knife and wash. Put in a saucepan, pour cold water so that the shank is only covered. Add bay leaf, allspice and clove buds. Salt generously. Bring to a boil to remove noise or foam (someone removes what), reduce the heat to the very minimum and cook the knuckle at a very light boil (with occasional "gurgles") for 3 hours.
  • Pork knuckle a la porchettaPut the foil in two layers on the table and put the shank on it. Let cool slightly.
  • Pork knuckle a la porchettaMake an incision on one side, exposing the bone.
  • Pork knuckle a la porchettaBone cut. She moves away from meat very well. Expand the shank.
  • Pork knuckle a la porchettaPeel the carrots, wash and cut half of the carrots into segments.
  • Pork knuckle a la porchettaPeel, wash and cut the garlic into slices.
  • Pork knuckle a la porchettaThe meat inside the shank, if necessary, salt and pepper and sprinkle generously with smoked paprika. If there is no smoked paprika, then sprinkle with ordinary.
  • Pork knuckle a la porchettaArrange the garlic and carrot pieces.
  • Pork knuckle a la porchettaWash the parsley, blot, removing moisture. Cut off the stems.
  • Pork knuckle a la porchettaPlace the parsley on top of the carrots.
  • Pork knuckle a la porchettaRoll the shank into a roll and wrap it tightly with foil.
  • Pork knuckle a la porchettaPut in shape. Put in an oven preheated to 180 degrees for one hour.
  • Remove the mold from the oven. Leave to cool without opening. Expand and slice. You can serve warm or cold with brown bread on which put a spoonful of horseradish.
  • Pork knuckle a la porchetta
  • Cooking is not difficult, the main thing is to do it with love for your loved ones)

Note

The recipe was spied on in one culinary show on Ukrainian television.
It's so tasty, oh, and beautiful too! Yes, you yourself know. If you cook it, you will not regret it. Recommend!

V-tina
Angela, I will definitely cook a gorgeous recipe
Myrtle
Angela, you always have delicious and beautifully designed recipes!
Helen
I'll go driving tomorrow ...
ket66
ang-kay, thanks for the recipe, super as always.
Song
Angela, thanks for the awesome recipe!
julia007
ang-kay, Angela, Thank you! The recipe is just in time for the New Year's table!
DonnaRosa
ang-kay, The photo, as always, is beyond praise.
In our country, both the front and back parts above the leg are called the arch.
There are small and larger ones. I choose the one with more meat.
The very end of the bone can be asked to saw off, the butcher has a knife, like a cutter cuts anything.
Olga
ang-kay, Angela, as always, Bravo! I have never tried a knuckle, but after your detailed description I want to run to buy, cook and try. Thanks for the recipe.
Zhannptica
Quote: Helen

I'll go driving tomorrow ...
I also)))
Class)
ang-kay
Girls, thanks to all. Go buy and make, good health, I think you will not regret it. And who has not tried a knuckle at all, they will make for themselves the discovery of a new inexpensive and tasty dish)
Lipchanka
Angela, I will definitely do it for the holidays. Thanks for the idea.
Sibiryachka38
Angela, how long can she lie in the refrigerator? If done in advance for the New Year's table, then in how many days? Or can you make and freeze? I would not like to leave for the last days ... Such beauty
Chef
Angela, is there a fundamental difference with this recipe?
Pork knuckle a la porchettaPorchetta, Italian fast food in Russian style (oven)
(Admin)
ang-kay
Quote: Chef
Angela, is there a fundamental difference with this recipe?
Two completely different recipes for the way of cooking, the use of spices, as well as meat parts. I saw this Tannin recipe, there is another similar one, it is in the competition, but the one that is similar in the competition with Tanin. My no.


Added Thursday, December 22, 2016 2:23 pm

Lipchanka, Thank you.
Quote: Sibiryachka38
and how long can it lie in the refrigerator?
Svetlana, a week will definitely lie.
Quote: Sibiryachka38
can you make and freeze?
I think you can.
Ksyushk @ -Plushk @
Chef, can I say as an outside observer - there is a difference. The most important difference is in the cooking method: for Tatiana, the porchette is baked from start to finish, for Angela, first boil, then bake. The meat will sound differently. I'm not talking about different parts of pork, because you can take at least a whole pig for porchetta. Therefore, it is not necessary to combine recipes, it is not necessary.
Svettika
I have never cooked a shank this way. I will definitely try. It looks very nice and appetizing! : girl_claping: Super! Angela, thanks for MK!
Ilmirushka
The whole family adores the knuckle in the usual version (boiled-pickled-baked) and even without a long pickling, and here is such a beauty. Thank you Angela!
ang-kay
Svetlana, Ilmira, Thank you. Cook for health)
Rituslya
Angela, wonderful shank! Gorgeous!
I have plans to cook one like this.
After all, the main thing for me is to make it easier, but here it is just for me!
Thank you, Angela!
ang-kay
Ritochka, to your health) Thank you for the praise. The result will definitely please.
Zhannptica
Pork knuckle a la porchetta
Everyone sooo liked it !!!!!
ang-kay
Jeanne, class! I'm being pampered with reports today. So nice)
Zhannptica
And how nice and tasty it is for us
V-tina
Angela, and thanks from me! Very tasty. True, I digested it, while I was busy with my pretty one, I had not to twist it, but collect it in a pile, but it still turned out very, very
Pork knuckle a la porchetta
ang-kay
Tina, cool porchetta. I have no doubt that it is delicious. And even if boiled over, it's not scary. There is enough own gelatin to keep everything together when solidifying.
V-tina
Quote: ang-kay
There, there is enough own gelatin to keep everything together when solidifying.
yes, it cooled down, it became very strong, it did not fall apart when slicing, although it was greasy, it was homemade pig, I still did it a little - the greens were frozen, I added Bulgarian pepper and ground black pepper. I will definitely cook, as soon as the pig will be next
ang-kay
Tina, yes here that you want to wrap. The result is always happy)
Borkovna
Quote: ang-kay

It's so tasty, oh, and beautiful too! Yes, you yourself know. If you cook it, you will not regret it. Recommend!
Prepared by adding ice cream red pepper for beauty and Dijon mustard. The taste and appearance exactly match your words. Thank you,Angela, for a great recipe!
velli
Angela, Prepared the knuckle almost your way, with minor digressions. Boiled in a pressure cooker Oursson-15, cut out the bone, rubbed with a mixture of garlic and pork spices, carrots + strips of fresh bell pepper + olives and baked in foil. It turned out so delicious! THANKS for the delicious ruleka!
ang-kay
Borkovna, velli, I'm glad you used the recipe and liked everything and worked out. It doesn't matter where it was cooked and how. You can add whatever you want inside. Lubricate at least with mustard, at least horseradish, at least mayonnaise. Sprinkle with your favorite spices. The scope for creativity is huge)
iren-star
I liked the recipe very much, I must cook it !!! The knuckle is already in the freezer, waiting in the wings.
ang-kay
Irina, I will be glad if it comes in handy and like it.
iren-star
And here is our delicious !!! Thanks again, Angela. Everyone liked it. Pork knuckle a la porchetta

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