How to cook pork shank in a slow cooker. Pork knuckle baked in foil in a Redmond slow cooker

Pork knuckle in a slow cooker turns out very soft and tasty. But before placing meat on the bone in the bowl of a kitchen appliance, it must be kept in the marinade for several hours. This will make the pork even more flavorful and juicy.

Step by step preparation knuckle

Ingredients for the second course:

small - at personal discretion;
large garlic cloves - 5-6 pcs.;
frozen or fresh pork knuckle - 1-2 pcs. (by number of family members);
ground allspice (black or red) - add at your personal discretion;
dried basil - 1 dessert spoon;
sunflower oil - several large spoons.

Meat ingredient processing

So, pork knuckle in a slow cooker. Since the bowl of the device has a relatively small volume, this ingredient should be purchased in the appropriate size. Next, the meat on the bone needs to be rubbed with a metal brush or sharp knife. After this, it is recommended to immerse the pork in cool water and soak it in it for at least one and a half hours. This procedure will not only rid the skin of all existing dirt, but will also make the product softer and juicier.

Marinating the meat ingredient

It's quite easy to make a knuckle in a slow cooker. But before placing the meat component in the bowl, it must be seasoned aromatic spices. To do this, you need to make several cuts in the skin of the shank, and then place garlic chopped into thin slices. Next, the meat must be rubbed with fine iodized salt, fragrant ground pepper and dried basil. In this composition, it is advisable to leave the pork aside for 60-150 minutes. During this short time, the shank will absorb the aromas of spices and become more tasty and juicy.

Shaping the dish

During the process of heat treatment, the pork knuckle in a slow cooker will definitely release its juice. And to prepare such a dish in your own broth, it is recommended to use culinary foil. It must be laid on the table, then the marinated meat should be placed on it, poured with a small amount of sunflower oil and wrapped tightly. Next, the package with the knuckle needs to be placed in the bowl of the kitchen utensil.

Heat treatment of the second dish

Pork knuckle in a multicooker should be cooked in the baking program for two hours. During this time, it is advisable to turn the briquette with meat several times. This will brown the pork on all sides, making it more tasty and juicy. After the kitchen device has completed its program, carefully remove the shank from the bowl (so that the juice does not spill out), remove it from the foil and place it on a large plate.

How to serve meat correctly

Pork in a slow cooker should be served hot. It is also recommended to prepare some kind of side dish for this meat. To pasta or cereal products, stewed or boiled vegetables were not too dry, it is advisable to pour a little broth on them from the foil. It is worth noting that the shank prepared according to the presented recipe turns out to be very soft and separates well from the bones.

Pork knuckle– the product is quite specific. It consists not only of meat, lard and bones, but also of connective tissue and rough muscle fibers. Therefore, its preparation takes much more time than baking an ordinary loin or delicious lard. But then the appetizing, delicious-smelling dish is simply mind-blowing!
The easiest way to cook pork knuckle is in a slow cooker. With this kitchen device, the dish is guaranteed to be soft, melt-in-your-mouth and aromatic. The only thing, given the size of the multi-cooker bowl, when buying a pork leg, give preference to medium-sized specimens.
If you have a large shank, then arm yourself with a kitchen hatchet and chop the meat into several pieces. Prepare the dish exactly as written in our step by step recipe, in this case, the baked shank in a slow cooker will also turn out very tasty.
To make the dish truly tasty and aromatic, the shank must be marinated for several hours so that it is thoroughly saturated with flavors and aromas. herbs. Spices can be selected at your discretion. The main thing is that they should harmonize well with the meat. After marinating, the pork knuckle is sent to a slow cooker, first stewed and then fried, this is how you can get soft and delicious knuckle with a golden brown crust.

Taste Info Meat main courses

Ingredients

Pork knuckle – 1 pc.;
Lemon – 0.5 pcs.;
Honey – 1 tbsp;
Mustard – 1 tbsp;
Garlic – 4 - 5 cloves;
Soy sauce – 3 tbsp;
Salt;
Ground black pepper;
Dry herbs (paprika, rosemary, oregano, coriander, basil).

How to cook pork knuckle baked in a slow cooker

Before the cooking process itself pork leg It is recommended to soak in cold, slightly salted water for 5 - 6 hours (you can leave it overnight), then carefully scrape the surface of the leg with a knife and rinse warm water and dry with a paper towel. And only after this you can proceed to further actions.
Prepare a marinade of salt, aromatic dry herbs and spices, hot mustard, honey. Add to ingredients soy sauce and garlic cloves passed through a press. Mix thoroughly.

Generously coat the pork knuckle with the resulting marinade. Be sure to grease the meat part of the leg, pour a little sauce under the skin. Wrap the leg in cling film and send to marinate in a cold place for 3 - 4 hours.

After the specified time has passed, remove the shank from the refrigerator, remove the film, and place the shank in the multicooker bowl.

Add 150 -200 ml regular cold water, close the multicooker lid, and then turn on the “Stew” mode. For a small shank of a young pig, 3 hours is enough, but if the shank is larger, then the cooking time should be increased to 4 hours. At the end of the specified mode, remove the shank from the multicooker and pour the resulting broth into a separate container. Return the shank back to the bowl and, without closing the lid, fry until appetizing golden crust in the “Frying” mode for 10 minutes. Don't forget to turn the leg over so it browns on all sides.

Pork knuckle cooked in a slow cooker is so soft that you can easily remove the bone from it, then sprinkle with red or black ground pepper and serve hot.

Previously we told

1. First you need to prepare the pork knuckle. To prepare this dish, you need to choose a small or medium-sized shank so that it fits into the bowl without any problems. Wash the knuckle thoroughly under running water, and if necessary, lightly rub the skin with a brush. Using a sharp knife, carefully cut the shank lengthwise and remove the bone.

2. Peel the garlic (put a couple of cloves aside - you will need them a little later) and pass through a press. Alternatively, you can grate it on a fine grater or crush it with the handle of a knife.

3. Place the prepared shank on a table or cutting board, skin side down. Rub thoroughly with chopped garlic, ground black pepper and salt to taste.

4. Peel the carrots, wash, dry and cut into small oblong pieces (such that it is convenient to stuff the meat).

5. Also finely chop the remaining garlic cloves.

6. Stuff a piece of pork with carrots and garlic, rub with pepper and salt. To fill the shank, it is best to take an oblong piece of meat that will be convenient to wrap in the shank. Or you can take several small pieces.

7. Place the stuffed piece of meat on the edge of the shank. Roll the shank into a log and tie with thick kitchen thread (twine).

8. Rub the resulting roll again with ground black pepper, salt and spices at your discretion.

9. Turn on the multicooker to the “Frying” mode. Pour into the bowl sunflower oil and let it warm up well.

10. Place the stuffed pork knuckle in a multicooker bowl and, turning occasionally, fry on all sides until golden brown.

11. Select the “Stew” mode and cook the shank for 2.5-3 hours.

12. Remove the finished shank from the multicooker bowl, cool and serve.

In addition to the option proposed above, you can cook stuffed pork knuckle in a slow cooker in another way. To do this, place the pork knuckle (without cutting or removing the bone) into a multicooker bowl, add salt to taste and pour hot water(so that the liquid covers the knuckle completely). Add a few peas of allspice and parsley root to the water. Turn on the multicooker in the “Stew” mode and cook the shank for 3 hours.

Remove the finished shank from the bowl, cool completely, carefully cut with a knife and remove the bone. Then wrap the meat in any filling of your choice (mushrooms, cheese, stewed sauerkraut), roll the roll, wrap it in cling film and rewind it with thread. Place under a press for several hours. Before serving, remove the thread and film, cut the food into portions and garnish with herbs.

Enjoy your meal!

source

Today, a multicooker has become simply an indispensable assistant for many housewives, because with its help you can prepare almost any dish very quickly. This does not require any special culinary skills or exotic products.

Pork knuckle baked in a slow cooker turns out incredibly tasty, tender, juicy and appetizing. It’s easy to prepare, the most important thing is to choose good meat.

Pork knuckle in a slow cooker: recipe

Compound:

Salt - 1 tbsp. l.
Black peppercorns - 10 pcs.
Bay leaf - 1 leaf
Garlic - 5-6 cloves
Soy sauce - 6 tbsp. l.
Red semi-sweet wine - 1 tbsp.
Onions - 1 pc.
Carrot - 1 pc.
Pork knuckle - 1 kg.

Preparation:

The most important thing is to choose the right knuckle. Before purchasing it, it is necessary to conduct a thorough inspection - there should be no excess stubble on the surface, no skin defects, or other defects.
The knuckle is thoroughly washed with running water, and then cleaned from dirt with a knife or brush. If there is a small stubble, it must be singed, but very carefully.
The prepared shank is placed on the bottom of the multicooker bowl.
Take carrots and wash them thoroughly, peel them and cut them into large cubes (you can cut them into cubes).
The onion is peeled, washed and cut into 4 parts (divided crosswise).
The prepared pieces of carrots and onions are laid out in the multicooker bowl, and placed around the shank or between them (if several small shanks were taken).
A bay leaf and peppercorns are added, and the shank is seasoned with salt. Cold water is poured in.
You need to pour in enough water so that it is about 1 cm above the meat.
On the multicooker, set the “quenching” mode, the timer is set for 40 minutes, and the pressure should be at maximum. If you use a multicooker model that does not have a pressure cooker function, then the meat can be stewed in the simple mode until fully cooked for 1.5 hours.
Pieces of meat are taken out of the broth, then all vegetables are removed, since they are no longer needed. If desired, the broth can be strained through a fine sieve and used as a base for soup.
6 cloves of garlic are peeled, then each clove is cut into 2 halves lengthwise, after which the shank is stuffed with garlic.
The pieces of meat are returned to the multicooker bowl (empty) and 1 tbsp is added. red wine, soy sauce (6 tbsp) is also added. The bowl is covered with a lid and the “baking” mode is set, the timer is set for half an hour.
The pieces of meat are turned over to the other side, after which the “frying” mode is set, the timer is set for 15 minutes. The most important thing now is not to close the lid, as the sauce should thicken and all excess moisture will gradually evaporate. This will allow the pieces of meat to brown slightly.
If you use a simple multicooker, so that some of the sauce evaporates during baking, you need to turn the shank over and continue cooking the dish in the “baking” mode with the lid closed.
The finished shank should have a dark shade, tender meat and a carmelized crispy crust.

Recipe for very tender shanks in a slow cooker

Compound:

Salt - to taste
Ground black pepper - to taste
Spices - to taste
Vegetable oil - 3 tbsp. l.
Garlic - 5-7 cloves
Carrot - 1 pc.
Pork knuckle - 1 pc. (300-350 g)

Preparation:

First of all, you need to prepare the pork knuckle. It is best to choose a piece that is not very large in size so that it can easily fit into the multicooker bowl.
The pork knuckle is thoroughly washed with running water; if necessary, the skin should be cleaned with a brush and the existing bristles should be singed.
Using a sharp knife, cut the shank lengthwise, after which the bone is carefully removed.
The garlic is peeled and passed through a press, while a couple of cloves should be put aside, as they will be useful a little later. If desired, the garlic can be chopped on a fine grater.
Once the shank is completely ready, place it on the table skin side down. The inside of the shank is thoroughly rubbed with chopped garlic, salt and ground black pepper (spices are taken to taste).
The carrots are peeled, washed, dried and cut into oblong small pieces. You need to cut the carrots so that it is convenient to stuff the meat.
The remaining garlic cloves are also finely chopped.
The meat should be stuffed with garlic and carrots. To make it convenient, it is recommended to choose oblong pieces, since they are much more convenient to roll into a shank.
Stuffed meat is placed on the edge of the shank. Now it is carefully rolled up in the shape of a roll, after which its thick end is tied with twine (cooking thread).
The finished roll is again rubbed with salt, spices and ground black pepper. You can choose spices according to your taste; there are practically no restrictions.
The multicooker is set to “frying” mode and poured into the bowl. a small amount of vegetable oil and heats up.
The stuffed pork knuckle is placed in the multicooker bowl and fried on both sides. The main thing is to turn the roll regularly to form an even golden crust.
Next, set the “stew” mode on the multicooker, and the shank is cooked for 2.5-3 hours.
After the specified time, the finished shank is transferred to a dish and decorated with fresh herbs.

How to cook shank in a slow cooker using a special method?

To prepare stuffed pork knuckle, you can use not only the above recipe, but also another option. In this case, there is no need to cut it up; you can leave the bone inside.

Compound:

Pork knuckle (medium piece) - 1 pc.
Salt, spices - to taste
Parsley - 1 root
Filling - to choose from

Preparation:

Place the prepared pork knuckle into the multicooker bowl, season with salt to taste and pour hot water. Pour water so that the meat is completely covered with liquid.
A couple of allspice peas and parsley root are added to the water.
The multicooker is set to “stew” mode, and the shank is cooked for 3 hours until fully cooked.
After the specified time has passed, the finished shank is removed from the multicooker bowl and left for a while so that it can cool completely. After which it is carefully cut with a sharp knife and the bone is removed.
Now you can wrap any filling in the meat - it can be cheese, mushrooms, stewed sauerkraut. As soon as the filling is laid out, the shank is rolled up in the shape of a roll and wrapped in cling film and tied with thread.
Then it is placed under a press and left for several hours.
Immediately before serving, the thread and cling film are removed, the shank is cut into small portions and decorated with fresh herb leaves.

Not so long ago, it was generally accepted that only someone could cook a soft and tasty shank. an experienced chef. Since multicookers appeared in many kitchens, the situation has changed. Now delicate dishes Even a novice housewife can easily make these from pork knuckle.

It takes quite a long time to make a knuckle in a slow cooker. Despite this, such a dish is very often prepared for festive table or regular family dinner. After all, it turns out not only tasty, but also incredibly beautiful.

There is more than one way to cook pork knuckle in a slow cooker. It can be stewed, baked, used various spices, cooking foil, etc. The main thing is to process it well meat product.

Pork knuckle selection

Pork knuckle in a slow cooker will cook well only if it was chosen correctly. The meat should be young and not very fatty. Great value for proper preparation dishes in a multicooker also have the size of the product. If the shank is too large, it simply will not fit into the container of the device, and you will have to cook it in the oven.

Knuckle in a slow cooker: photo, recipe for preparing a meat lunch

In pursuit of the most delicious lunch Housewives are increasingly coming up with new ways to prepare meat dishes. If you want to treat your guests to an unusually beautiful and hearty lunch, then we recommend using the following recipe. For it we will need:

fresh young shank - about 2 kg (no more);
garlic cloves - 6 pcs.;
dried rosemary - large spoon;
juniper - a large spoon;
olive oil- 2 large spoons;
buckwheat honey (use as desired) - large spoon;
black pepper - a couple of pinches;

Treatment pork meat

Before cooking the shank in a slow cooker, it must be thoroughly processed. To begin with, the product should be washed in warm water, and then place in a deep bowl and completely fill with cold liquid from the tap. It is advisable to keep the knuckle in this condition for two hours. After this, it should be washed again and the skin should be carefully scraped out with a sharp knife (hard brush).

Preparing a flavorful marinade

To make the knuckle in a slow cooker tasty and aromatic, it must be marinated. The sauce for such meat is quite simple to make. Mix crushed garlic cloves with dried rosemary, juniper, medium-sized salt, black pepper, lemon juice and zest. Next, all the ingredients need to be ground using a mortar. Finally, you need to add olive oil. If desired, the sauce can be made slightly sweet by adding a little buckwheat honey to it.

The process of marinating meat

After all the spices are mixed, they should be thoroughly rubbed onto the pork knuckle. Moreover, this must be done not only outside, but also under the skin and between the fibers (if possible).

The resulting meat product must be wrapped in cling film and placed in the refrigerator for several hours, or better yet, overnight.

Stewing a dish

Before preparing such a dish, you should take into account that the shank in a slow cooker takes quite a long time. That's why start exposing her heat treatment necessary 5-6 hours before guests arrive. This is the only way you can serve your meat lunch to the table freshly prepared and hot.

After “overnight” marinating of meat, it should be removed from polyethylene and placed in a slow cooker. In this case, it is necessary to ensure that the product fits completely into the bowl and does not block the valve on the lid of the device.

After pouring approximately 150 ml of water into the container, close the kitchen appliance tightly and set the simmer mode to 4 hours.

Frying a meat product

After the pork shank is completely cooked in the slow cooker and becomes soft, it should be carefully removed and all the broth should be poured into a separate bowl. It can be used as an additive to liquid for jellied meat or aspic. After all, such a broth freezes very well and holds its shape.

As for the knuckle, it should be placed back into the bowl of the device. Now it needs to be fried on all sides using the baking mode (10 minutes). As a result, you should get not only aromatic and soft dish, but also a crispy product with an appetizing reddish crust.

Serve for a holiday dinner

Now you know how pork knuckle is prepared. The slow cooker recipe was presented above. After the product is fried on all sides, it must be removed from the bowl and seasoned with hot red pepper to taste. It is recommended to serve this dish hot to guests. It must be cut into thin slices and consumed with bread and wet mustard.

Knuckle baked in a slow cooker in foil

Very often, housewives use thick cooking foil to prepare the presented dish. But before placing the meat product in it, it must be stewed for some time in a small amount of drinking water.

So, we need:

pork knuckle - 1 pc. by 1.5 kg;
medium carrot - 2 pcs.;
bay leaves - a couple of pieces;
peppercorns - 4-7 pcs.;
wet mustard - large spoon;
garlic cloves - a couple of pieces;
sea salt - a large spoon;
water for drinking - add at discretion.

Preparing Ingredients

The knuckle baked in a slow cooker in foil turns out to be very aromatic and tasty. But before subjecting it to heat treatment, the meat product must be thoroughly washed. It is advisable to do this in warm water. In the future, it is recommended to soak the ingredient in cold liquid for several hours. Finally, it should be carefully scraped out using a small but very sharp knife.

In addition to meat, to prepare such a dish you also need fresh vegetables. The carrots and onions must be peeled and then cut in half.

Stew the meat

Before the shank is baked in foil in a multicooker, it should be thoroughly cooked in the stewing mode. To do this, the processed meat product must be placed in the bowl of the device and filled with drinking water so that it only slightly covers it. You also need to add fresh carrots, salt, onions, a pot of pepper and bay leaves to the slow cooker. In this composition, the meat must be stewed in the same mode for three hours.

We form products for further baking

Before cooking the shank in a multicooker in foil, the soft meat product should be removed from the device and cooled slightly. In this case, all the broth that has accumulated in the container must be drained, and all vegetables must be removed. These ingredients can be used to prepare aspic or jellied meat.

As for the cooled shank, you need to “open it” and remove the bone. Next, you need to place it on thick foil with the skin down. After this, the entire ingredient should be greased with wet mustard, and also sprinkled with grated garlic and fresh chopped green onions. If desired, the meat can be additionally flavored with your favorite spices.

Finally, the aromatic shank must be wrapped tightly in food foil.

Bake the product in a slow cooker

The resulting package in culinary foil should be placed in the bowl of the device, then closed tightly and turned on the baking mode. It is advisable to cook pork meat in this form for half an hour. It is recommended to turn the product regularly using a spatula so that it is evenly fried on all sides.

Proper serving for a holiday dinner

As you can see, the shank recipe in a slow cooker does not require any large quantity variety of products. Moreover, the meat product itself is not very expensive. In this regard, lunch from it can cost you quite cheap. But this does not mean that it will be tasteless. On the contrary, properly cooked pork knuckle turns out to be so nourishing, aromatic and tasty that it is very often made for the holiday table.

After the baking mode of the product is completely completed, a package with meat ingredient should be carefully removed from the multicooker. Having opened the foil, you need to carefully remove the ruddy shank from it and place it on a large plate. If desired, the dish can be flavored hot pepper or other spices. It is advisable to serve it to the table along with some side dish and a piece of white bread. Enjoy your meal!

Bake the shank in the oven

The knuckle in a pressure cooker, multicooker and oven turns out equally tasty. Therefore, if the first two devices are missing, you can use the third. However, here you can’t do without extinguishing. In this regard, you may also need a stove.

So, to prepare the baked shank we need:

fresh knuckle - from 2 kg;
garlic cloves - 8 pcs.;
dried thyme - a large spoon;
barberry - a large spoon;
lemon zest and juice - from ½ medium lemon;
sunflower oil - 2 large spoons;
medium carrot - 2 pcs.;
white onion - a couple of heads;
bay leaves - a couple of pieces;
peppercorns - 4-7 pcs.;
fresh green onions - a large bunch;
medium-sized salt - a large spoon;
hot red pepper - use at discretion.

Processing components

The knuckle in a slow cooker (you can see the photo in this article) is easy and simple to make. But such a dish is no less easier to prepare in the oven. To do this, you should pre-process the meat product as described above, and then place it in large saucepan, add water, add salt, carrots, peppercorns, onions and bay leaves.

Having brought the ingredients to a boil, they must be tightly closed and simmered for one and a half hours. During this time, the pork knuckle should become soft.

Making garlic sauce

For cooking delicious dish pork must be used flavorful sauce. To make it, you need to grate the garlic cloves, and then add dried thyme, barberry, lemon juice and zest, as well as chopped fresh green onions and hot red pepper. Finally, all ingredients should be seasoned with a little salt and sunflower oil.

Forming the dish

After the pork knuckle is stewed, it must be cooled and then greased on all sides with the previously prepared sauce. Subsequently, the product must be wrapped in culinary foil (in several layers).

Baking process

The resulting package with pork knuckle must be placed on a baking sheet or any other form, and then sent to a preheated oven. It is advisable to cook the product for one and a half hours at a temperature of 200 degrees. If you want a crispier dish, then 30 minutes before turning off oven It is recommended to open the foil as much as possible (at the top).

Serve a delicious meat dish for your holiday dinner

We have presented to your attention several ways to prepare pork knuckle; I would also like to note that such a dish turns out to be very juicy, tasty and high in calories. After the product is well baked in the oven, it should be carefully removed and placed on a plate. It is recommended to place some kind of garnish along the edges of the dish. Ideal for this mashed potatoes, and boiled pasta, buckwheat or rice porridge.

This lunch should be served hot along with a slice of bread. For beauty, you can additionally sprinkle it with fresh chopped herbs (parsley, onion, dill) and sweet paprika. Enjoy your meal!