Pork knuckle baked with sauerkraut
Preparation. Pork knuckle baked with sauerkraut
Pork shank with gorgeous golden crust with a soft juicy myasko such appetizing and satisfying. Queen of the holiday table, a favorite dish of the world film star Marlene Dietrich – pork knuckle baked with sauerkraut!
- pork knuckle – 1.5-2 kg
- Garlic – 6-7 cloves
- ginger root – 30 g
- bay leaf – 4 pieces
- pepper – 10
- Carnation – 5-6 pc
- Nutmeg – ½ tsp
- Cardamom – 5 pcs
- salt – 1 tbsp
- sauerkraut – 500g
- apples – 2 pcs
- Prune – 10
- onions – 2 pcs
- soy sauce – 70 ml
- Mustard – 10 g
- Black pepper – ¼ tsp
Pork knuckle obsmalite until golden color, then a knife scrape the remaining villi. Wash meat in cold water, so it does not deteriorate and remain juicy, dry with a paper towel.
Tip: at home for obsmalivaniya use a gas stove, a candle or a dry alcohol. In all cases, follow the safety instructions.
Garlic cleaned, cut into 4 pieces and mix with salt. The knuckle make punctures a knife and nashpiguyte garlic. So she prosolitsya evenly. Tightly wrap the thread from all sides, the thread will not give juice to evaporate, and the meat is juicy after cooking. Shin, place in a saucepan, cover with boiling water, add the bay leaf, peppercorns, cardamom, cloves, onions. After boiling, cook on low heat for 1.5 hours under a closed lid. Remove the shank thread. Cover the form with foil and place vegetable pillow, put knuckle and pour the marinade. Bake for 10 minutes at 250 degrees, and then 20 minutes at 160 degrees. Finished knuckle allow to stand for 30 minutes to 2 hours. Serve on a bed of sauerkraut, garnish with sprigs of fresh rosemary and thyme, as well as the post with pork knuckle cherry tomatoes.
Vegetable cushion. Onions and apples cut into cubes, prunes strips. Fry onions until transparent, add the apples, then prune. Put it all together with sauerkraut, zateyte broth and boil for some 30 minutes.
Tip: If you soak the prunes in fire it will turn to mush.
Marinade. Peel the ginger root, rub on a small grater. Mix soy sauce, mustard, ginger, nutmeg and pepper.