Pork Knuckle in Onion Skins
Description
If your ham hock weighs more than one kilogram, you will need to increase the cooking time slightly. Check for doneness with a knife. It should go in easily, without applying pressure. You can choose the spices to your liking. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare the necessary ingredients. Wash the pork knuckle and scrape it thoroughly with a knife.
- 2
Step 2
Pour water into a large pot, add salt. Place over heat and bring to a boil until the salt dissolves.
- 3
Step 3
Add rinsed onion skins, a bay leaf, and whole peppercorns to the salted water. Return to the heat and bring to a boil.
- 4
Step 4
Transfer the pork knuckle to a pot. Cook for 40 minutes.
- 5
Step 5
While the knuckle is cooking, prepare the garlic. Peel and slice 5 cloves into thin slices.
- 6
Step 6
After 40 minutes, add chopped garlic to the pot with the pork shank. Cook for another 1 hour over medium heat, with the lid on. Then let cool to room temperature and refrigerate for 12 hours.
- 7
Step 7
Remove the pork knuckle from the broth and pat dry.
- 8
Step 8
Mince 3 cloves of garlic. Mix with paprika.
- 9
Step 9
Rub the shank on all sides with the prepared spice mixture. Wrap in parchment.
- 10
Step 10
Place the wrapped roll in a bag and refrigerate for 3–4 hours.
- 11
Step 11
After some time, cut the shank into desired pieces and serve.