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Pork knuckle is usually associated with German, Czech and Polish cuisine. It is baked in the oven, boiled in beer, and headcheese and saltison are made from pork. If you try to cook pork knuckle in soy sauce, the traditional recipe will sparkle in a new way and acquire notes of oriental cuisine. And if you add vinegar to the marinade of soy sauce and spices, the meat will become not only more aromatic, but softer and juicier.

Step 1

Stuff the knuckle with garlic. Make shallow cuts on the surface of the knuckle with a sharp knife. Stuff the meat, filling the holes with garlic cloves.

Step 2

Prepare the marinade. To do this, mix salt, soy sauce, adjika, apple cider vinegar, honey, herbs and ground black pepper in a container.

Step 3

Marinate the knuckle. Tie one end of the roasting sleeve with a strong thread or secure it with a special clamp. Place the pork knuckle inside and pour the marinade over it. Tie the other end of the sleeve and distribute the marinade evenly. To ensure that the knuckle remains soft during roasting and that the meat is better salted, place it in the refrigerator and leave it to marinate in the sleeve for 5 hours.

Step 4

Bake the knuckle in the oven. After the meat is marinated, place the pork in the sleeve in a heat-resistant form. Preheat the oven to 180 degrees and put the form with the knuckle in it. Bake the meat for about 2 hours until fully cooked. The larger the knuckle, the more time it will take to bake.

Step 5

Brown the knuckle and finish cooking. 10-15 minutes before the end of baking, carefully remove the pan with the knuckle from the oven. Cut and open the sleeve, return the meat to the oven to brown. Remove the finished knuckle from the oven, completely free it from the sleeve and place it on a flat dish or plate.