Pork knuckle baked on tangerines
5 servings
170 minutes
Pork knuckle baked on mandarins is a refined dish of Austrian cuisine where traditional meat gastronomy meets delicate citrus freshness. Historically considered a peasant dish, it has become a centerpiece for festive tables over time. Marinating in salt, mustard, and aromatic herbs adds depth to the meat's flavor while baking in foil preserves its juiciness. Mandarins contribute a light caramel sweetness and subtle acidity, making the taste unique and layered. The crispy crust and fragrant mandarin juice create a perfect texture combination. The knuckle is served hot with baked fruits and fresh greens and pairs wonderfully with mashed potatoes, stewed vegetables or sauerkraut, becoming not only delicious but also an elegant dish for special occasions.
1
Rub the pork knuckle (600–800 grams) with coarse sea salt, dry mustard, and a mixture of spices. Leave to marinate in a cool place overnight.
- Pork knuckle (ham hock): 1 piece
- Sea salt: 1 tablespoon
- Mustard powder: 1 tablespoon
- Mixed dried herbs: 1 tablespoon
- Mixed peppercorns (four peppers): to taste
2
Place the marinated knuckle on a baking tray, tightly wrapped in foil, on a layer of thickly sliced mandarins, celery, and dill. Add 250 ml of water to the tray and put it in a preheated oven at 180–200 degrees.
- Pork knuckle (ham hock): 1 piece
- Mandarins: 2 pieces
- Celery stalk: 2 pieces
- Young dill: to taste
3
After an hour, turn the baking tray 180 degrees, add water to it, and leave it for another 1.5 hours.
- Pork knuckle (ham hock): 1 piece
4
Take out the baking tray, unfold the foil with a wooden skewer, check the meat's readiness, make crosswise cuts on the skin with a sharp knife, turn on the upper burner of the oven, and place the hock uncovered for another 15-20 minutes to crisp the skin.
- Pork knuckle (ham hock): 1 piece
5
Before serving, place the knuckle on a plate with baked mandarins and greens.
- Pork knuckle (ham hock): 1 piece
- Mandarins: 2 pieces
- Young dill: to taste
