The best roast pork knuckle you’ve ever had. A typically masculine dish but not exclusively so. Accompanied by favorite additives, for example, mustard and rye bread, it is a real feast for our palate.
Ingredients:
– 2 pork knuckles – 1 carrot – parsley root – 1 head of garlic – onion – 4 bay leaves – 6 grains of allspice – 8 cloves – 20 grains of black pepper – 4 tablespoons salt for brine, 2 teaspoons for cooking
Stain:
– 4 tablespoons of mustard, e.g. horseradish mustard, I reached for the one from Roleski – 1 tablespoon of honey, e.g. linden honey – 5 tablespoons of stock from cooking the pork knuckle
Method of preparation:
Prepare a brine to marinate the meat. Pour 200g of cured salt into about 1.5 liters of cold water. Add peeled, sliced carrots, parsley onions a few bay leaves, a few grains of allspice, cloves, and pepper to taste. Stir the whole thing until the salt dissolves. Dip the pork knuckles in the marinade. Marinate for about 4 days
Transfer to a pot, then pour in fresh water, add the same set of fresh vegetables, herbs and spices as for the marinade and the remaining 2 teaspoons of salt. Cook on low heat for about 1.5h
After cooking, transfer the pork knuckle to an ovenproof dish. Mix the stain ingredients, then spread it thoroughly on the shin. Bake for about 1.5h at 160°C
