Baked pork knuckle
4 servings
120 minutes
Baked pork knuckle is a true delight of Russian cuisine, infused with traditions and deep flavors. This recipe originates from ancient village feasts when housewives knew how to create simple yet incredibly tasty dishes. The knuckle, carefully marinated with mustard, garlic, and spices, acquires a rich aroma while baking gives it a crispy golden crust. The side of baked potatoes complements the tender texture of the meat, creating a balanced palette of flavors. Basting the knuckle with fat every 10 minutes makes it especially juicy. In conclusion, the sweetness of fresh corn softens the richness of the dish, adding lightness to the hearty meal. Such a dish is perfect for family dinners or festive tables, providing warmth and true enjoyment of Russian culinary art.
1
We wash the pork knuckle thoroughly.
- Pork knuckle (ham hock): 1 piece
2
Mix the sauce: mustard, salt, pepper, crushed garlic.
- Mustard: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Garlic: 3 cloves
3
Rub the sauce into the knuckle and let it marinate for 30-60 minutes.
- Pork knuckle (ham hock): 1 piece
4
In a baking dish, place washed potatoes with skins around the pork knuckle. Cover everything with foil and bake for 1.5 hours at 180 degrees. Then remove the foil and bake for another 30 minutes at 220-250 degrees until a nice golden crust forms.
- Potato: 4 pieces
5
Every 10 minutes of baking without foil, we take out the knuckle and baste it with the released fat to make the crust crispy and beautiful.
6
Boil the corn beforehand and add it to the served table. Enjoy your meal!
- Fresh corn: 1 piece
