Pork knuckles "Boar's knee"

Category: Meat dishes
Kitchen: Czech
Pork knuckles Boar knee

Ingredients

Pork knuckles 2 pcs.
2,5 kg
Dark beer 1 l
Onion
Lavrushka
Peppercorns
Salt

Cooking method

  • Bought, washed, scraped
  • Pork knuckles Boar knee
  • She boiled the water, dipped the shanks into the boiling water, boiled them for a minute, poured the water and rinsed the shanks.
  • I nevertheless decided to brew them in dark beer. I took that I don’t feel sorry for Obolon Oksamitove) It took 1 liter of dark beer to brew them, and maybe a glass (a little from the second). Bulbs, lavrushka, peppercorns… went there too. Well, in general, your favorite spices. Everything languishes on a small fire.
  • (People on the internet brew them in light beer, in water with roots and spices ...)
  • For myself, I concluded that it is necessary to fully salt during cooking. I salted after 2 hours of cooking and a little (the knuckles at this time were not easily pierced with a knife). You need to cook until FULLY cooked. Then carefully catch them with a slotted spoon so that they do not fall apart.
  • Benefits of brewing in dark beer:
  • 1. Smell. The roasted malt smelled like ... rye crust. I really liked it.
  • 2. Color. It turned out just a "bronze tan". When boiled in other liquids, the people achieved this color with the help of onion skins or soy sauce.
  • GARNISH
  • Basically, they offered to make a side dish of sauerkraut + onions + carrots (like bigus). And he greatly admired him.
  • Yes, it is really "on topic" and delicious.
  • 5 days before, I fermented the cabbage, thanks Dachnitsa .
  • Since the shanks in my case were not salted (I complained about this above), I rubbed them with a mixture of salt, pepper and for some reason saffron. If the pork legs cooked to full readiness are normally salted, then you can not rub the wrong thing.
  • Pork knuckles Boar knee
  • Pork knuckles Boar knee
  • Pork knuckles Boar knee
  • Pork knuckles Boar knee
  • I put this beauty on stewed sauerkraut and in the oven for browning. I added the liquid in which the shanks were boiled so that the cabbage does not burn. I took it out of the oven when the skin began to resemble not just a boiled, but a baked leg. It took me almost an hour to do this, but everyone's ovens are different, so be guided by the view, because everything inside is already ready for a long time.
  • The sauce was made from horseradish with sour cream.
  • So….
  • Pork knuckles Boar knee
  • Pork knuckles Boar knee
  • Pork knuckles Boar knee

Note

Hello! I don't know where to stick with my "knee", I decided here, but if there is such a temka, then I ask the esteemed moderators to move me there.
My sister and some acquaintances went to the Czech Republic. The architecture, nature, beer and ... "The boar's knee baked" evoked admiration.
A private brewery has opened in our city with a very expensive and tasty beer (according to the boss who has been to the Czech Republic, it is very similar to the Czech one). But the cuisine in this establishment leaves much to be desired. Again, the chief was asked to rate the "knee" (it costs a lot there 170 UAH / kg of raw product). The verdict was
Then I started digging the Internet, found several options, made my own version of them. Today, of course, there is a post in the yard, but I still want to share. So…
KNEE VEPRA

Bon Appetit!!!
Yes, I also forgot to say - my sister did it on February 23rd (she took into account the experience and salted it normally) and said that it was very similar to the Czech original

shade
Peace be with you bakers!
Nata333 -
boar knee of course a fairy tale
after visiting Prague, we also tried to cook this dish at home both in the oven and in the airfryer \ specially begged from the neighbors for a day \ and even in the multicooker everything is delicious in our own way, but still my opinion is that you need to use fire / coals, then this is something
this is how the knee is done in Prague right next to the restaurant on the square
Pork knuckles Boar knee
Nata333
shade, thanks, for your photo?
I didn't eat a real knee. It's just that when you talk to people who have tried it, you usually hear: "Well, I don't know, maybe we were very hungry .... tender juicy meat ... melts in your mouth ... TASTY."It goes without saying that I also wanted to taste it. And since with my salary the Czech Republic does not threaten me yet, I had to dig an Internet
One thing in your photo embarrassed me ... Usually everyone was surprised that the skin on the knuckle was not rubber / oak. And judging by your photo, the skin was sacrificed to baked meat ...
But most likely they cook differently there in different places.
Anyway, thanks for sharing your impressions of the original.
MariV
There was a recipe on the forum somewhere - pork knuckle in beer
shade
Peace be with you bakers!

Nata333 - in fact, in different restaurants in Prague \ and probably the Czech Republic \ knee is cooked in different ways, I tried 5 options and you could always eat whole \ I even tried gnawing bones \

Nata333 - Cook until FULLY cooked. Then carefully catch them with a slotted spoon so that they do not fall apart.

but my wife, before boiling the shank, pulled a nylon mesh over her
I don't even remember where we got it from - the type of sleeve, but the handle turned out to be so intact and plump, it's a pity I didn't think of posting the pictures, well, I hope we'll do it again
Nata333
Quote: MariV

There was a recipe on the forum somewhere - pork knuckle in beer
That's why I didn't find it earlier. He was in MV, but I don't go there yet so as not to be tempted
Thank you for finding
shade, and how does your wife cook knuckles? and which option did you choose? And it is also very interesting how a nylon mesh like a sleeve looks like, but the first thing that came to mind was Zadornov with a story about the use of stockings.
Do you have a photo of this sleeve? And I walk by and do not know what it is for?
Suslya
Maybe an orange net will work? or what else is sold in this form?
shade
Peace be with you bakers!
Wort - Maybe an orange net will work?

in exactly something like that, only the mesh from under the oranges is too big in mine, there was something that was changed, unfortunately, I can't even take a picture due to the use of material
and in the printsyp you can probably take any \ even from under the potatoes \ wrap a knuckle in it and fasten it

Nata333 - Which option did you choose?

here the snow melts let's try on an open fire then we can say
which option is the most
Rusya
Nata333, here Scarecrow gives another recipe for "Knuckle in brine"https://Mcooker-enn.tomathouse.com/in...38542.0
I cooked, very tasty.
Stern
Or maybe buy a net at the pharmacy? The one that is worn over the plaster.
Admin
I bought an elastic bandage with a net at the pharmacy (for fixing the bandages), it stretches well and a lot and keeps its shape. A pile of turkey was dried in this net.

Here is such https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=36838.0
Stern
Here! I also tried to write about it!
Nata333
Quote: Admin

I bought an elastic bandage with a net at the pharmacy (for fixing the bandages), it stretches well and a lot and keeps its shape. A pile of turkey was dried in this net.

Here is such https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=36838.0
The brisket is certainly a beauty.
I understand what kind of grid you are talking about. One thing confuses me ... as far as I remember gum in threads ... I think if these gums are boiled for 2-3 hours ... will they not affect the smell / taste of the product
Hairpin
I sit here and jump in the morning between three topics. This, Kornilovskaya and Chuchelkinskaya (barely wrote).
I decided to fast here, I really liked the name ... So I come in and say that for dinner we have a boar's knee ...
Well, first of all, I didn't understand why the knuckle should be shoved into the net, if you can just not remove the skin. Then it certainly won't fall apart.
Secondly, I think that pickling for the night (like Kornilov's) will definitely not be superfluous. But what to marinate ...
I went to pick out the marinades.

For myself I decided this:
1. Marinate for 12 hours;
2. In a slow cooker overnight;
3. Into the airfryer on ... on ... well, I don't know! Probably for an hour ...

Boar's knee ...
Nata333
Hairpin, it's very interesting to know how your experiment goes. What marinade you choose, what you will cook in and how you like it.
It was suggested to shove it into the net in order to then fearlessly pull it out after cooking. I cooked them for 3 hours (with the skin), and if I tried to pull them out by the bone without a slotted spoon, it would remain in my hands. And undercooking is also impossible. My sister cooked for 2.5 hours and said that the shank was not as juicy as in the original. Although maybe they have mountain piggies there from ours in consistency, or we have different concepts of juiciness ...
In any case, it is very interesting to hear your version
Hairpin
Quote: Nata333

In any case, it is very interesting to hear your version

Me too ... it is interesting to know my version!

I went to the marinades, in the end I forgot why I went there ...
irza
Nata333, although I don’t eat lard, I’m still interested in your recipe! I don't eat it myself, but I'll cook it for my men. Looks appetizing!
I am a little overhead, but about Czech cuisine, I wanted to ask you this. Once, back in the year 95, I was in a Czech camp. Memories are just great! And I still have one dish in my head - Pomazanka (that's what everyone called her). This is some kind of whipped mass that everyone smeared on bread. It was both salty additives and honey. Can you help me with a recipe? Or tell me - suddenly somewhere a recipe for something like that slipped.
Nata333
irza, I have not been to the Czech Republic. And I was looking for these recipes for pork rolls in order to at least to some extent compensate for this circumstance (otherwise everyone told me so well).
So I can't even imagine what the anointed one is
This is what you need shade ask if he was there
Although I'm afraid he won't help you either. Our version of the name "spread" ... may differ drastically in composition.
And what it looked like, maybe on a curd basis ...
The husband is very fond of cottage cheese with mayonnaise and salt. as an option with the addition of garlic and dill.
This is our family duty "anointed"
irza
The anointed was a very fluffy and well-whipped white mass (if with color additives, then the color changed). Cottage cheese was not felt, there was no acid. Maybe oil-based ... But it's so airy ...
Alexandra
Whipped cream 33%?
MariV
For Hairpins:
here the trick is nothing to wet, but what - a good knuckle must be taken!
shade
Peace be with you bakers!
Nata333 - So I have no idea what the anointed one is

with anointed, it's very simple to turn what you usually put on a sandwich into a mass - at least with a blender, here's an anointed one for you
if you translate Czech, here is the site of the anointed
🔗
this is an online translator from Czech
🔗

well, for example

Egg anointed

Egg 1 pc., Lard (bacon) 30 g, ground black pepper, green onion 5 g, salt.

Hard-boiled eggs are passed through a meat grinder along with bacon (bacon), salted and pepper. The resulting mass is spread on bread and sprinkled with onions.

radish anointed
Grate the radish on the finest grater, rub the cottage cheese through a sieve or knead well. chop the greens. Mix everything. Season with salt and pepper. Season with butter or sour cream or mayonnaise to your taste. Spread on bread (preferably black).
irza
Quote: shade

Peace be with you bakers!
Nata333 - So I have no idea what the anointed one is

with anointed, it's very simple to turn what you usually put on a sandwich into a mass - at least with a blender, here's an anointed one for you
if you translate Czech, here is the site of the anointed
🔗
well, for example

Thanks for the help! I will study. And the recipe with lard is definitely out of the question. He was not in that anointed ...
SchuMakher
Pork knuckles Boar knee

I cut the same knee
shade
Peace be with you bakers!
knee, of course, you can cook in different ways using those spices and the beer that is in your region or which you prefer
but there is a general principle which boils down to the fact that pork is kept in dark beer for several days, then rubbed with spices and fried over the fire.
Hairpin
That is, her several days pickle, do not boil, and then - fried !!! And they marinate not just in beer with spices, but there must be something else marinating ... vinegar, kefir, kiwi ... well, I don't know !!!
SchuMakher
Spire! Give a shank in beer for 5 cycles in a marinator !!!!! Hurrah!
Hairpin
I'm not giving it! Will not fit !!!
It should be marinated in a simple vacuum container. The question of the composition of the marinade remains ... I'll have to ask my husband ...
SchuMakher
I need to buy a small one, for 1800-2000 and shove it, I'll try after the post
Nata333
Quote: ShuMakher

I cut the same knee
SchuMakher, are you in the historical homeland of the "tribe" or did you cook it yourself? It looks very appetizing
Quote: shade

Peace be with you bakers!
knee, of course, you can cook in different ways using those spices and the beer that is in your region or which you prefer
but there is a general principle which boils down to the fact that pork is kept in dark beer for several days, then rubbed with spices and fried over the fire.
For some reason, it seems to me that if you just marinate the knuckle (even if for a long time), the skin will not chew (rubber). From reviews on other sites, this was the largest discrepancy with the original, which was solved only by cooking.
Although if the knee is as in your photo, then there is a charred skin ...
I'm still wondering - you said that you tasted 5 options / times of the "knee", and how many of them were with edible skin (not charred / rubber)?
SchuMakher
Nata333 yeah, this is us in Prague. It's so delicious! The whole thing was filled with local beer (brewed there, in a restaurant) and barely crawled to the hotel

Pork knuckles Boar knee

view of the "knee" from a different angle
Scarecrow
I was also in Prague and ate this very knee. The analogue is the Polish holonka. I was in Poland and ate this very golonka more than once. And then she impressed me much more than a knee. Maybe because I was in Poland before and this dish caused more emotions.
shade
Peace be with you bakers!
Nata333 - you know, in general, all the options are gone without a trace
and the one that was hot smoked so that one melted in your mouth
2 times we ate knee in Prague 6 and Prague 8 in local restaurants
and 3 times in the central ones, so as you yourself understand in the central ones the permeability of the ogogo and therefore they are heated there bonalno \ maybe even in the microwave \ and they may not be cooked the day before, but earlier, so they lay down then warmed up the skin and not rubber
but in the locals where all this was fried before our eyes and the taste was different and the crust was crispy but quite edible
Tell me, is this a warehouse?
I shouldn’t have looked at the pictures at night, this is just a Kremlin delicacy.

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