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Knuckle in onion skins

Author
Cookinero 1 Mar 2025
7260
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

Knuckle in onion skins

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

Knuckle in onion skins

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

Knuckle in onion skins

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

Yes! If onion skins aren't available, try using black tea bags or beetroot juice for a similar color and earthy flavor, though the taste will vary slightly.
Store the cooled knuckle wrapped tightly in cling film or in an airtight container in the fridge for up to 3-4 days. For longer storage, freeze for up to 2 months.
For a vegetarian version, substitute the pork knuckle with a large portobello mushroom or seitan, adjusting cooking time to avoid overcooking.
Using a pressure cooker can reduce the cooking time to about 45-60 minutes, but ensure the knuckle is fully submerged and check for tenderness.
Pair with sauerkraut, mashed potatoes, or a fresh cucumber salad for a balanced meal. Mustard or horseradish sauce also works well.
Yes, wrap it tightly in foil or cling film, then place in a freezer bag. Thaw in the fridge overnight before reheating in the oven for best texture.
Cooling it in the cooking liquid helps deepen the color and keeps the meat juicy before the final garlic coating and chilling.
Yes, but the garlic adds a nice aroma and flavor. If you prefer, you can rub it with herbs or spices like rosemary instead.

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