The pork knuckle is part of the ham, which consists mainly of muscles and connective tissues.
As a rule, it is cooked in the oven, but the knuckle in a slow cooker turns out to be much tastier and more aromatic.
From the article you will learn how to cook a shank, as well as secrets on how to do this, so that the meat turns out tender.
Pork knuckle in a slow cooker - the basic principles of cooking
A crock-pot today is simply an indispensable assistant for many housewives, because with its help you can cook almost any dish quite quickly.
The knuckle in the multicooker is much tastier than the purchased ham. It is prepared for the holiday table in a whole piece, or served as a snack, cut into slices.
The knob is also suitable for everyday menus. Pork knuckle can be served as an addition to the side dish, or used to make sandwiches.
The knuckle in a multicooker is prepared simply by laying out in a bowl, either in a sleeve or foil. Therefore, it is important to choose a piece of pork that could fit whole in the bowl of the multicooker. Before cooking, it must be rubbed with spices. Salt and black pepper are taken as the basis, but you can choose the spices that you like. A nice addition will be garlic and dried herbs. To prepare a more refined treat, the shank is kept in a special marinade.
It is prepared on the basis of wine, olive oil or beer. Onions are added to it, mustard, fresh herbs, lemon juice, mayonnaise, any spices and seasonings. Depending on the components of the marinade, the taste of the shank can vary from salty to sweet
The best spices for making shanks: cumin, paprika, rosemary, red pepper, basil, etc.
As a side dish, stewed or boiled vegetables are best suited.
Recipe 1. Knuckle in a slow cooker with spices in a honey marinade
Ingredients
two kilogram fresh pork shank;
hot red pepper;
six cloves of garlic;
two pinches of black pepper;
30 g dried rosemary;
30 g of fine salt;
30 g of juniper;
25 g of buckwheat honey;
juice and zest of half a lemon;
50 ml olive oil.
Cooking method
1. I carefully wash the knuckle in warm water, put it in a deep bowl and fill it with cold water for two hours. Then we rinse again and carefully clean the skin with a sharp knife.
2. We clean the garlic cloves and pass through a garlic squeezer. Add rosemary, salt, zest and lemon juice, black pepper and juniper to the garlic. Grind the ingredients thoroughly, then add olive oil and honey. Mix.
3. We rub the pork knuckle with the resulting marinade, trying to do this both outside and between the fibers and under the skin. Wrap the shank with cling film and leave in the refrigerator for the night.
4. Release the shank from the film and place it in the device bowl. Pour about half a glass of boiled water. Close the slow cooker tightly and turn on the Quenching program for four hours. Periodically turn over the meat during cooking.
5. Cool the prepared knuckle, cut into slices and put on a dish.
Recipe 2. Knuckle in a slow cooker in beer
Ingredients
kg of pork shank;
carrot;
5 cloves of garlic;
bay leaf - 2 pcs;
salt;
30 g mustard;
three onions;
black pepper;
liter of dark beer;
3 g cloves;
30 g of honey.
Cooking method
1. Wash the pork knuckle and soak in cold water for a couple of hours. Then scrape it with a knife, wash and dry again with paper towels. Transfer the shank to the capacity of the multicooker.
2. Pour the meat with beer. For the vessel, add whole peeled onions and peeled garlic cloves.
3. Peel the carrots, chop coarsely and put them in the multicooker bowl. Add salt, cloves, pepper and bay leaf.
4. Close the appliance tightly and turn on the "Extinguishing" mode for three hours.
5. Remove the finished knuckle from the multicooker and cool.
6. In a separate plate, combine honey with two tablespoons of beer stock and mustard. Mix well.
7. With the resulting mixture, coat the shank on all sides. Place the crock-pot in the bowl and activate the baking function. Fry the meat to a delicious crust on all sides.
Recipe 3. Pork knuckle in a slow cooker with soy sauce
Ingredients
purified water;
kilogram pork shank;
25 g of salt;
carrot;
10 peas of black pepper;
bulb;
Bay leaf;
a glass of semi-sweet red wine;
six cloves of garlic;
120 ml of soy sauce.
Cooking method
1. Thoroughly rinse the knuckle under running water, then scrape with a sharp knife or brush. Put the prepared knuckle in the capacity of the multicooker.
2. Peel the carrots, wash and cut into large pieces. Peel the onion and cut into four parts.
3. Put carrots and onions around the shank. Add peppercorns and bay leaves. Salt and pour boiled water so that its level is a centimeter higher than meat.
4. Close the lid tightly. Put the valve in the "Closed" mode. Cook the shank for forty minutes.
5. Remove the shank and vegetables from the broth. You can strain the broth and use it to make soup.
6. Peel the garlic, each cut in half lengthwise. Stuff the garlic shank with halves of garlic.
7. Return the knuckle to the capacity of the multicooker, pour a glass into it and add soy sauce. Close the lid and set the “Baking” mode for half an hour. Turn the meat over and activate the "Frying" mode for a quarter of an hour. Do not close the lid so that excess moisture evaporates and the sauce thickens. Remove the prepared shank, cut into slices and pour over the sauce.
Recipe 4. Pork knuckle in a slow cooker in foil
Ingredients
pork shank - 1.5 kg;
drinking water;
two carrots;
sea salt - 25 g;
two onions;
a pair of cloves of garlic;
two bay leaves;
a large bunch of fresh chives;
seven peas of black pepper;
30 g of mustard.
Cooking method
1. Rinse the knuckle in warm water. Then soak it in the cold for a couple of hours. Then carefully scrape the knuckle with a sharp knife or brush.
2. Peel the onions and carrots, wash and cut in half.
3. Put the shank in the appliance container and fill it with water so that it completely covers the meat. Send onions and carrots, bay leaves and peppercorns here. Salt and turn on the Stew program for three hours.
4. Remove the meat product from the multicooker and cool it slightly. Remove the vegetables, and strain the broth, and use for cooking soups or borsch.
5. Cut the cooled shank along and “open” it. Take out the bone and lay the meat on the foil sheet with the skin down. Lubricate the meat with mustard and squeeze the garlic on it. Rinse green onions and chop finely. Sprinkle the meat with chopped green onions and season with your favorite spices. Roll tightly into a roll and wrap in foil.
6. Place the meat in the foil in the device’s container, close the lid tightly and activate the “Baking” mode for half an hour. Turn the meat periodically so that it is fried on all sides.
7. Remove the shank, unfold the foil and cool. Cut into slices and put on a dish. Serve with or as a side dish.
Recipe 5. Tender pork knuckle in a slow cooker
Ingredients
pork shank - 350 g;
sea salt;
carrot;
ground black pepper;
seven cloves of garlic;
spice;
80 ml of vegetable oil.
Cooking method
1. Thoroughly wash the pork knuckle under running water. If necessary, clean it with a sharp knife or brush. Cut the shank along and carefully remove the stone.
2. Peel the garlic and pass through the press, leaving a couple of cloves whole.
3. Put the shank on the table with the skin down and rub the meat with chopped garlic with pepper and salt.
4. We clean and wash carrots. Dry and cut into oblong bars.
5. The remaining garlic cloves are cut into slices. We stuff the meat with garlic and carrots. We turn the knuckle into a roll and tie it with twine. Rub the roll on top with spices and salt.
6. Pour a little oil into the capacity of the multicooker, activate the "frying" function and heat it. We spread the shank and fry on both sides, constantly turning the meat so that it is evenly covered with a golden brown.
7. Switch the mode to "Extinguishing" and prepare the shank for three hours, closing the lid. We take the finished knuckle out of the multicooker, cut it into slices, put it on a dish and decorate it with fresh herbs.
Recipe 6. Spicy pork knuckle in a slow cooker
Ingredients
bulb;
pork knuckle - kg;
salt;
carrot;
two pods of hot pepper;
black pepper;
5 g of paprika;
two bay leaves;
rosemary branch;
garlic - two cloves.
Cooking method
1. Scrape the knuckle with a knife, rinse thoroughly under the tap and put the crock-pots in a pan.
2. Peel, wash, and send the carrots there.
3. Wash the onion, but do not peel. Put to the shank. Add a sprig of rosemary and bay leaf.
4. Pour the contents of the pan with water to the maximum mark. Close the lid and turn on the Slow Cook program for six hours.
5. Peel the garlic and pass through the garlic squeezer. Hot pepper free from the stalk and seeds. Crumble finely.
6. In a separate plate, combine the garlic with pepper, paprika, salt and hot pepper. Mix well.
7. Remove the shank, cool and cut along. Carefully take out the bone, unfold and evenly spread the garlic sauce. Roll the roll tightly, place it in a bowl, set it on top and press it into the refrigerator for five hours.
Pork knuckle in a multicooker - tips and tricks
Before baking, the shank is recommended to be soaked in cold water for two hours.
The broth that remains from cooking the shank can be used for aspic.
To make the shank soft and juicy, marinate it for at least six hours.
Choose a shank that has less fat and more meat.
Sliced pork knuckle before serving can be poured with juice, which was formed during baking.
