Today cook pork knuckle.
That actually need... Of course pork knuckle! And as soon as I say I have "wrong" knuckle!!! What do you mean, "wrong"? Wrong, so unsuitable for roasting leg. I have a back leg, and it is big enough bone to fold, and very little meat. This leg is best to start to prepare aspic. For baking use the front leg of pork, it is very thin bone (tube) and a lot of meat. But, unfortunately, what we have now and prepare... preparation of the principle is the same. I describe the recipe so how to cook it IIf someone does it differently, write, share your recipes... But just do not have to speak, such as "this is wrong", "this is so is not done," and so forth ...
The first thing you need to pork knuckle good wash, peel clean knife or wire brush.
Now I shin bacon garlic... To do this cleanse 3-4 cloves of garlicAnd cut them no plates, and "Klychkov". In a separate bowl mix 1 h. l. salt and a little black pepper.
Next, make a small knife across the shank (not too close) small incisions. Then I take garlic cloves prepared, dipped in the salt and pepper, and stuck in Realized incisions.
When the shank is fully crammed with garlic, add the remaining salt in 1 h. l. mustard, 1 h. l. adzhika (Georgian)And stirred.
And, the obtained mixture of grease entire shank.
And now about marinating, I do not do this!!! Ie immediately once smeared, just send in the oven. That's because I'm cooking in foil, and it is like a "confined space", knuckle and so there will be impregnated its own juice and in pairs. But, if you want to cook a shin in the clear, on a baking sheet (eg potatoes), then there is certainly shin should be left for a few hours to marinate.
I'm already on the table spread several layers of foil on it stack shin.
Plump wrap foil around the shank, and put in a baking dish.
I am sending bake shank in the oven for 2.5 hours at a temperature of 190-200 degrees. After 2.5 hours knuckle is ready, the meat departs completely from the bone.
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