Pork knuckle in foil
Description
The dish is prepared without unnecessary complications. Although I don't eat pork very often, I must honestly say that this recipe for pork knuckle wrapped in foil is a true culinary masterpiece. All the ingredients are so perfectly combined that the taste is exquisite—the meat simply melts in your mouth, and the cranberries wonderfully complement the whole dish. This knuckle looks very festive, so it will be a perfect centerpiece for a New Year's or Christmas table. In general, I think this simple recipe for pork knuckle in foil is ideal for the autumn-winter season, when we all crave hearty, nourishing, and delicious home-cooked food. The dish is ready to be served.
Instructions
- 1
Step 1
First, we need to prepare the pork knuckle for roasting, so we briefly char it over fire and then wash it with a metal scrubber under running water. After that, soak the knuckle in milk for 2–3 hours. Then rinse it again, place the knuckle into a pot, cover with water, and simmer over low heat for 3–4 hours. Half an hour before the end of cooking, add bay leaf, cloves, peeled carrot, a whole peeled onion, and salt to taste to the pot. Once cooked, remove the knuckle from the broth and, when it has cooled slightly, cut it lengthwise, remove the bone, and place the meat onto a sheet of aluminum foil.
- 2
Step 2
Now we need to spread mustard on the inside of the knuckle, sprinkle it with ground pepper, and top it with cranberries, chopped green onions, and minced garlic.
- 3
Step 3
Next, we carefully roll everything into a roll and secure it with kitchen twine, making shallow cuts on top. Then we season the pork knuckle with spices and place thickly sliced onions on the sides. We tightly wrap the knuckle in foil and bake it for 30 minutes at 180 degrees Celsius. After that, we unfold the foil and return the knuckle to the oven for another 10 minutes to brown it.
- 4
Step 4
Transfer the finished dish onto a plate, garnish with roasted onions on the sides, and serve the knuckle. Enjoy your meal!