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Knuckle in onion skins
Boiled knuckle in onion skins is a tasty meat dish. It is good both warm and as a cold appetizer. Fresh knuckle should have a slightly pink tint, the skin should not be yellow or spotted, the normal color of pork skin is a soft cream, almost white. It is better not to buy bright red meat. A young animal, as a rule, has white fat deposits, and an old animal has yellow fat deposits, and the fat is distributed evenly.
How to cook Knuckle in onion skins
Step 1
Boil water with onion peel. Transfer the peel to a large, deep pot in which you will cook the knuckle. Pour in water and add salt. Put on the fire and bring to a boil. Add bay leaf and peppercorns to the pot.
Step 2
Cook the pork knuckle in the husk. Place the pork knuckle in hot water. It is desirable that it is completely immersed in the liquid, as it will need to be turned over 1-2 times during the cooking process. Bring to a boil. Then cover the pan with a lid, make a small fire and cook the knuckle for 90 minutes.
Step 3
Add garlic to the knuckle and finish cooking. Cool the finished knuckle in water. This is necessary so that the meat gets a darker color. Then remove and remove excess moisture with paper towels. Coat all sides with chopped garlic. Wrap in cling film and put in the refrigerator for 3-4 hours.
Knuckle in onion skins - FAQ About Ingredients, Baking Time and Storage
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