Recipes: how to cook pork knee? Video
The recipe for preparing pork knee with dark beer and spices came to Russia from the Czech Republic, where this dish is considered a local pride. The main advantage of the dish is its low cost and quick preparation.
The popularity of baked pork knee in the Czech Republic can be compared to the popularity of dumplings in Russia. It is this delicate and rich dish with great taste that can be a wonderful decoration for any festive table.
The products used to prepare this dish must be fresh.
To prepare this dish you will need: – pork knee; – dark beer – 300 ml; – water – 250 ml; – garlic – 5 cloves; – bulbs – 2 pcs.; – vegetable oil – 125 ml; – mustard – 45-50 g; – cumin – 1 tsp; – bay leaves – 4 pcs.; – ground paprika – 0,5 tsp; – ground black pepper.
The knee will need to be thoroughly rinsed and then soaked in cold water for a couple of hours. After this time, it should be scraped out. Then it is necessary to cut across the skin of the knee so that the depth of the cut is approximately 2 centimeters. It is necessary to achieve an even cut, otherwise the knee will not bake properly.
The garlic, cumin and pepper must be ground to a powder, and then mixed with paprika, mustard and salt. Rub the knee thoroughly with the resulting mixture on all sides. It is very important that the knee is rubbed evenly, so that you will be able to achieve the same great taste of the dish, regardless of its fragment.
Czech pork knee: roasting
It is necessary to grease the baking dish with vegetable oil and place the pork knee there, after which it is covered with pre-cut onion half rings. Sprinkle cumin and ground pepper on top of the onion, and then put bay leaves in the mold. The final step is to pour over all the ingredients with dark beer, then wrap the tin tightly with foil.
It is necessary to preheat the oven to a temperature of 180-200 degrees, after which a baking dish must be placed in it and the dish must be baked for one and a half to two hours. After 30–40 minutes, you will need to open the foil and, if necessary, add some water to the mold. It will be enough 100-150 milliliters of liquid, and it is necessary to ensure that it does not splash over the edges of the form.
Throughout the baking process, the condition of the meat must be monitored. As soon as it becomes soft, remove the foil and leave the knee to bake until golden crisp is formed. The cooked pork leg should be served with grated horseradish and mustard. The same dark beer can be used as a drink for the dish.