Pork knuckle baked in the oven, under mustard marinade
6 servings
210 minutes
Pork knuckle baked in the oven under a mustard marinade is a dish of European cuisine that delights with its rich texture and aroma. Historically, pork knuckle was popular in Germany and the Czech Republic, where it is traditionally cooked with beer and spices. In this recipe, it gains spiciness from a marinade of lemon juice, mustard, and soy sauce that enhances the meat's flavor depth. Long cooking makes the knuckle juicy and tender, while baking in foil preserves its softness while adding an appetizing crust. The potato garnish soaked in meat juices becomes a delightful addition. This dish pairs perfectly with sauerkraut and strong drinks, creating an atmosphere of traditional feasting.
1
Boil the pork knuckle for 1.5–2.5 hours, after an hour add herbs (this can be parsley/dill, to taste) to the pot with the knuckle.
- Pork knuckle (ham hock): 1 piece
- Fresh herbs: 100 g
2
Marinade: mix the juice of 2 lemons with mustard, soy sauce, and salt.
- Lemon: 2 pieces
- Mustard powder: 3 tablespoons
- Soy sauce: 100 ml
3
Take the knuckle out of the broth, coat it with marinade, and let it sit for 30-40 minutes.
- Pork knuckle (ham hock): 1 piece
4
Slice the peeled and washed potatoes into circles. Place the potatoes on baking foil (this prevents the skin and meat from burning to the foil, while also creating a juicy side dish), put the knuckle on top, and cover with another piece of foil, wrapping it up. Make several holes on top with a fork. Place in an oven preheated to 180–200 degrees for 40 minutes to an hour.
- Potato: 6 pieces
