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Uzbek pilaf
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Pilaf in a pumpkin
Baked pork knuckle
Baked spicy knuckle in onion marinade.
How to cook Baked pork knuckle
Step 1
Rinse the shank, make deep cuts and stuff with garlic cloves. Chop the onion, mix with salt and spices. Grate the shank and leave to marinate for 9 hours.
Step 2
Put the shank in a baking dish and bake for 30 minutes at 180 degrees, and 1-1.5 hours at 130 degrees.
Step 3
Enjoy your meal!
Baked pork knuckle - FAQ About Ingredients, Baking Time and Storage
Yes, you can substitute pork knuckle with pork shoulder or pork hock for similar results. Adjust cooking times as thicker cuts may need longer.
Store leftovers in an airtight container in the fridge for up to 3-4 days. For longer storage, freeze for up to 3 months.
Try serving with sauerkraut, roasted potatoes, or a fresh cabbage salad for a balanced meal.
For a vegetarian alternative, use large portobello mushrooms or a meat substitute, adjusting the seasoning to taste.
Baste the knuckle with its juices every 20-30 minutes to keep it moist. Covering with foil for part of the cooking can also help.
Yes, cooking on low for 6-8 hours can yield tender results. Finish under a broiler to crisp the skin if desired.
Halve the ingredients for fewer servings, but keep an eye on cooking times as smaller portions may cook faster.
Reheat in a covered dish at 325°F (160°C) with a bit of broth or water to maintain moisture, about 15-20 minutes.
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