Prepare the shank in a slow cooker. Pork knuckle in a slow cooker is a tasty and aromatic second course. Pork knuckle in cider with spices

How to cook pork knuckle in a slow cooker, tasty and correctly - no worse than in the oven and with a beautiful, appetizing crust. This is quite easy to do, since the multicooker saves effort. The most important thing is to choose good, high-quality meat.

Cooking time: 1 hour 20 minutes. Output: 4 pcs.

Ingredients

• 2 large pork knuckles, weighing approximately 1 kg each
  (I use 1 large and 2 small)
• 1 carrot
• 1 large onion
• 1 tbsp. red wine (I use semi-sweet)
• 6 tbsp. soy sauce
• 6 cloves garlic
• 1 bay leaf
• 10 black peppercorns
• 1 tbsp. salt

To prepare the shanks in wine-soy sauce, we used a Brand 6051 multicooker-pressure cooker with a power of 1000 W and a bowl capacity of 5 liters.

Preparation

I recommend starting to cook pork knuckle in a slow cooker by choosing the right one in a store or market. Carefully inspect the pieces to ensure that there are no skin defects, excess stubble or other troubles, choose the most beautiful specimens. When you get home, rinse the shanks under running water, clean off any dirt on the skin with a brush or knife, singe off any bristles and place them at the bottom of the multicooker bowl.



Wash the carrots, peel and cut into large pieces, peel the onions and cut crosswise into 4 pieces.



Place pieces of carrots and onions in a multicooker bowl between the shanks, add bay leaves, black peppercorns, salt and fill with cold water 1 cm above the meat level.



Set the “quenching” mode for 40 minutes, with maximum pressure (70 kPa). If you have a multicooker without a pressure cooker function, simmer the meat as usual until cooked, 1-1.5 hours.



Remove the pieces of meat from the broth, remove the vegetables, we need them more. The rich broth can be strained and used as a base for soup or aspic.



Peel 6 cloves of garlic, cut them in half lengthwise and stuff the shanks with garlic.



Return the pieces of meat to the empty multicooker bowl, pour in a glass of red wine and 6 tbsp. soy sauce, cover with a lid and set to “baking” for 30 minutes.



During this time, pieces of meat are stewed in wine-soy sauce with garlic, perhaps due to the specific function of the pressure cooker, which blocks the release of steam, as a result of which baking occurs under low pressure.



Turn the pieces of meat over to the other side and turn on the “frying” mode for 15 minutes, do not close the lid - this will thicken the sauce, excess moisture will evaporate, and the shank pieces will fry a little. If you have a regular slow cooker and some of the sauce has evaporated during baking, turn the pieces of meat over and continue cooking in the “baking” mode with the lid on.



The finished shank, baked in wine-soy sauce, turns out dark in color, with a caramelized crispy crust and tender meat.

Greetings, my dear food lovers! As you know, there are many ways to prepare shanks - boil it in a pan or. But I like it best in the slow cooker. There are a lot of advantages – it’s quick, easy to prepare and you don’t have to be in the kitchen all the time. And it turns out much more flavorful than when boiled. And today I have 7 of the most delicious recipes for how to cook pork knuckle in a slow cooker.

It doesn’t matter what kind of multicooker you have - Redmond, Panasonic or Polaris - the result will exceed your expectations. Pork baked in such a unit will turn out soft, tender and indescribably aromatic.

To prepare this culinary masterpiece, you will need:

• shank (choose a size that fits in the multicooker bowl);
• half a lemon;
• 1 tbsp. a spoonful of mustard;
• 1 tbsp. a spoonful of natural honey;
• 3 tbsp. spoons of soy sauce;
• 4-5 garlic cloves;
• salt;
• crushed black pepper;
• 1 tbsp. a spoonful of dried herbs (basil + oregano + rosemary);
• a little coriander;
• 200 ml water;
• slightly crushed paprika.

The shank should be scraped, washed and dried with a paper towel. Next you need to prepare the marinade. Mix a spoonful of dry herbs with sauce, mustard and honey. Peel the garlic cloves, rinse and pass through a press. Enrich the spicy mixture with garlic paste, black pepper, coriander and paprika. Salt the marinade and mix everything thoroughly. Squeeze lemon juice and add it to the spice mixture.

Generously coat the shank with the prepared marinade. Place the leg in a bowl, cover the top with cling film and place in the refrigerator. Leave the bulldozer for 3-4 hours - during this time the pork will be thoroughly marinated with aromatic spices.

Next, move the shank into the multicooker bowl. Fill the leg with cold water. We set the unit to the “Extinguishing” mode. Cooking time may vary slightly depending on the size of the shank. If it is small, 3 hours is enough. And for a larger leg, increase the cooking time to 4 hours.

How to bake in beer

The pork leg prepared according to this recipe turns out very tender and juicy. The meat just melts in your mouth. What a flavor this dish has! I can’t put it into words – this definitely needs to be prepared.

The recipe for this delicacy is as follows:

• kilogram knuckle;
• 3 medium-sized onions;
• 1 carrot;
• 1 liter of dark beer;
• head of garlic;
• 2 pcs. bay leaves;
• 2 peas of allspice;
• salt;
• crushed black pepper;
• 1 tbsp. spoon of honey;
• 1 teaspoon paprika;
• 1 tbsp. spoon of mustard.

Before you start cooking, scrape the pork shank, rinse it and dry it with a paper towel. Next, place it in the multicooker bowl and fill it with beer. You also need to add allspice and bay leaf.

Then peel the onions, garlic and carrots. Wash the vegetables thoroughly. Then we add the whole onion and garlic cloves to the meat. We cut the carrots into cubes and also place them in the multicooker bowl. Add a little salt and pepper on top.

After this, close the lid, set the unit to “Stew” mode and cook the leg for 3 hours. As soon as you hear the beep, open the multicooker lid and remove the knuckle. It should cool down. Pour the beer broth into a container - you will need it when you prepare the sauce.

Mix honey with mustard, paprika and 2 tbsp. spoons of beer broth. Generously rub the cooled bulldozer with this sauce and place it back into the multicooker bowl. On the unit, set the “Baking” mode and fry the shank on all sides. It should acquire a golden caramel crust. This delicacy can be served either cold or hot.

How to cook with soy sauce

This recipe has many advantages. First of all, the meat turns out very tender and juicy. In addition, it is easily separated from the bone, so if desired.

And to prepare baked shank with crust you will need:

• pork leg;
• large onion;
• 250 ml red wine;
• 1 carrot;
• 3-4 garlic cloves;
• 2 pcs. bay leaves;
• 6 tbsp. spoons of soy sauce;
• 5-7 black peppercorns;
• salt;
• 100-150 ml of water.

We thoroughly scrape the knuckle, rinse it thoroughly and wipe it with a paper towel. Next, place the pork in the multicooker bowl.

We clean the onions and carrots and wash them thoroughly. We cut these fruits into 3-4 parts and send them to the meat. These vegetables are needed for flavor, so we don’t chop them too much. Add black pepper, bay leaf and salt to the bowl. Fill it all with water - it should completely cover the contents of the container.

Cover the lid of the multicooker and set the “Stew” program on it. Cook for about an hour. After the beep, remove the meat from the container. And remove the broth with vegetables - they will no longer be needed.

Peel the garlic and cut each clove in half. Next, stuff the knuckle with garlic halves. Then return the pork to the container. Pour wine and sauce over the leg. On the unit, select the “Baking” mode and continue cooking for another half hour. During this time, the leg will need to be turned over once. By the time the beep sounds, the sauce will have completely evaporated. And the shank will acquire a golden crispy crust.

Delicious pork leg in foil

This option is an ideal solution for beginner cooks. The delicacy will be tender, juicy and tasty. And its preparation does not require any special skills.

The recipe for this dish is:

• pork butt;
• 0.5 tbsp. spoons of salt;
• 4 garlic cloves;
• 2 pinches of dried basil;
• 1 teaspoon crushed black pepper.

Soak the shanks in cold water for a couple of hours. Afterwards, thoroughly scrape the skin - there should be no dark spots or other contaminants left on it. Next, rinse the leg and then dry it with a paper towel.

Peel the garlic cloves, rinse and chop them. Make slits in the knuckle and place the garlic cloves in them.

Mix salt with pepper and basil. Rub the leg with this mixture. Then wrap the bottle in foil and refrigerate it for several hours. After this, transfer the package into the multicooker bowl. Set the unit to “Baking” mode and cook with the lid closed for 2.5 hours.

Just don’t rush to remove the pork from the multicooker bowl. The package is very hot, so there is a high chance of getting burned. By the way, you can cook shanks in a slow cooker not only in foil, but also in a sleeve.

The simplest recipe

This option is very easy to prepare. Don't believe me? Try making this delicacy yourself.

For it you will need:

• one and a half kilogram knuckle;
• 4-5 garlic cloves;
• salt;
• crushed black pepper.

We carefully scrape the skin of the bullock. After this, thoroughly rinse the leg and wipe it with a paper towel.

Peel the garlic, wash it and cut it into thin slices. We make cuts on the shank and place the garlic in them. Mix salt and pepper and rub the leg with this mixture. Next, place the shank in a bowl, cover the top with cling film and refrigerate for a day.

Then we move the leg into the multicooker bowl. We set the unit to the “Baking” mode. Fry the bulldog on all sides for 40 minutes. Then select the “Stew” program and continue cooking the pork for another 3.5-4 hours.

And this is a video recipe for cooking shanks in a multicooker-pressure cooker. It differs from a simple multi in that it is necessary to add water for the unit to gain pressure. And the cooking time will be reduced to 50 minutes.

How to cook spicy shank with hot peppers

Fans of spicy dishes will appreciate this dish. Its exquisite taste captivates from the first bite. For this delicacy you will need:

• kilogram pork leg;
• 1 carrot;
• 1 onion;
• 2 pods of hot pepper;
• 2-3 garlic cloves;
• 2 pcs. bay leaves;
• sprig of rosemary;
• 1 teaspoon paprika;
• salt;
• water.

The leg needs to be thoroughly scraped, washed and dried. Then it should be transferred to the multicooker bowl.

Peel the carrots, wash them and place them in a container. Wash the onion (do not peel it) and add it to the meat. Next, add bay leaf and rosemary to the multicooker bowl. Fill it all with water - the liquid should cover the contents of the container.

Cover the unit lid and set the “Quenching” mode. Cooking for 4-5 hours. If your multicooker has a “Slow Cook” program, select it. Then increase the cooking time to 6 hours.

Peel the garlic, rinse it and pass it through a press. Wash the hot pepper and cut it into thin rings. Mix salt with garlic mass, paprika and hot pepper.

After the sound signal, take the knuckle out of the container. Let the leg cool down. Next, separate the meat from the bone. We spread cling film on the table. Place the pork on it and generously coat it with hot sauce. Afterwards, roll the meat into a roll and wrap it in cling film. And put it in the cold under pressure for 5 hours. Well, then the only thing left to do is to serve it and enjoy the taste before the guests arrive :)

With potatoes in “pressure cooker” mode

I recommend preparing this dish in a pressure cooker. In this unit it will be ready much faster. An added bonus is that the meat comes with a side dish.

The recipe for this dish is:

• kilogram knuckle;
• kilo of potatoes;
• 4 garlic cloves;
• salt;
• crushed black pepper;
• dry herbs or seasoning for meat;
• 100 ml water.

Mix salt with herbs, pepper and rub the shank with this mixture. Leave the leg for an hour - let it marinate. Meanwhile, peel the potatoes, wash them and cut them into large slices. Salt the potatoes and place them in the bottom of the multicooker-pressure cooker bowl. Add water. Place the pork leg on top.

Close the valve on the lid and set the “Extinguishing” program. We cook for an hour, then serve this yummy dish on the table.

To make the shank tender and tasty, marinate it. O. You can choose any to your taste - salty, spicy, sweet, etc. The taste depends on the spices used. The following spices go best with pork:

• caraway;
• rosemary;
• basil;
• paprika;
• black pepper, etc.

I am sure that the recipes in today’s article will help you improve your culinary skills. Share them with your friends by dropping a link to the article. And on. That's all for today: see you again.

Many people don’t like to cook, eat, and some don’t even like to hear about certain offal products. And in vain, because they can be used to prepare excellent dishes and even delicacies.

Pork knuckle is also treated differently; as a rule, it is used for jellied meat or saltison. But its capabilities are much greater. You can prepare many delicious and unusual dishes from pork shanks, for example, a tasty, soft, aromatic and satisfying roll.

It’s not difficult to prepare, although it’s not very fast. Since the knuckle consists of connective tissue and rough muscles, it will have to be cooked for 1.5-2.5 hours. And for the roll to acquire a beautiful, rosy color, bake it in the oven for 10-15 minutes. While the shank is cooking, you can go about your business.

After cooking, the roll must cool thoroughly, then it will be evenly and easily cut into slices. Place a beautiful and tasty piece on a slice of gray bread, add a delicious sauce, and as a snack with a vegetable salad... mmm... delicious!

To prepare pork knuckle roll in a slow cooker, prepare all the necessary ingredients.

Wash the knuckle well and remove the bone.

To do this, use the tip of a sharp knife to cut the skin on one side, and moving towards the bone, cut the meat, freeing the bone itself. She should remain practically naked.

Using a tenderometer (can be replaced with a regular fork or knitting needle), beat the meat, or rather pierce it. Pay special attention to thicker areas. The tenderizer will not break the fibers, thereby maintaining the tenderness and juiciness of the meat.

Mix salt with spices (ground black pepper, paprika, coriander, mustard powder, basil, marjoram and thyme). Rub the meat well, slightly pressing the spices into the fibers.

Peel the garlic, cut into thin slices and add to the meat.

Roll into a tight roll and tie with strong thread.

Place the shank in the multicooker bowl, add a tablespoon of salt, bay leaf and add water so that the shank is completely covered.

Cooking time depends on the size of the shank and the age of the animal itself. You can check the readiness with a fork: it goes in easily - that means the roll is ready. I cooked the pork knuckle roll in a slow cooker on the “Stew” function for exactly 2 hours.

Carefully transfer the roll onto double-layer foil, make sides out of it and place in an oven preheated to 180 degrees for 10-15 minutes.

Before serving, the hearty, tender shank should be allowed to cool.

Bon appetit.

Cook with love.

09.02.2018

The knuckle is one of the parts of the pork ham, the basis of which is primarily a protuberance of muscle tissue, as well as a small amount of connective tissue. It is not too fatty, perfect for creating festive hot dishes, and it is cooked mainly individually - the side dish is made separately. How to deliciously cook pork knuckle in a slow cooker

Most knuckle-based dishes belong to German cuisine, so when starting to master working with it, it’s worth testing out options for snacks with beer. In particular, the pork knuckle with garlic, rosemary and hot pepper deserves attention, which harmonizes perfectly not only with light alcohol. It goes deliciously with baked potatoes, so it will be a worthy decoration for the dinner table.

Ingredients:

• pork knuckle – 1.5 kg;
• garlic cloves – 6 pcs.;
• dried ground rosemary – 1 tsp;
• vegetable oil – 2 tbsp. l.;
• lemon;
• ground hot pepper – 1/2 tsp;
• salt;
• water - half a glass.

Cooking method:

Pork knuckle roll in the Polaris multicooker with herbs and cheese

Another amazing and uncomplicated option for preparing pork knuckle for an everyday or holiday table is creating a roll based on it. The whole scheme of work consists of stewing the product, and then removing it from the bone and stuffing it with a pre-prepared filling. Chilled, this roll will replace store-bought sausages and make you take a fresh look at meat dishes. This recipe mentions a mixture of cheese and herbs as a filling, but you can use cereals, mushrooms, pickles and a lot of other products, including soaked apples.

Ingredients:

• pork knuckle – 1.3 kg;
• bulb onions;
• carrot;
• garlic cloves – 2 pcs.;
• semi-hard cheese – 300 g;
• bunches of parsley – 2 pcs.;
• salt, peppercorns;
• bay leaf – 2 pcs.

Cooking method:

One of the main attributes of the Christmas menu in Germany is a spicy pork knuckle marinated in dark beer with carrots and onions. Due to the fact that this meat is not too dry, in the last half hour of its preparation you can add pieces of potato to it - this way you will have a side dish ready for it at the same time as the shank. Moreover, due to the impregnation with fat flowing from the shank, the potatoes will not require particularly complex manipulations to prevent dryness.

Ingredients:

• pork knuckle – 1.2 kg;
• dark beer – 1 l;
• honey - 2 tbsp. l.;
• mustard – 1 tbsp. l.;
• garlic cloves – 4 pcs.;
• carrots – 2 pcs.;
• onions – 3 pcs.;
• salt;
• a mixture of ground peppers;
• bay leaf – 2 pcs.

Cooking method:

1. After scraping the surface of the shank, fill it with cold water and leave for 3 hours.
2. Then dry with paper towels and place in a slow cooker.
3. Fill with beer.
4. Remove the skins from the onions and add the whole heads.
5. The carrots also need to be peeled, cut into 4-5 parts, and added to the shank.
6. Do the same with garlic cloves. Lastly add the bay leaf, salt and pepper mixture.
7. Lower the lid and select the “Extinguishing” program. Cook the shank for 2 hours.
8. While it is stewing, mix honey with mustard, then add 1/4 cup of beer broth. Stir.
9. Drain the remaining broth from the bowl, remove the shank and carefully rub with the resulting sauce.
10. Put it back, turn on the “Bake” mode and lower the lid. Brown the shank for another half hour, turning it several times so that it darkens on all sides.

Pork knuckle in a slow cooker is a fairly satisfying and high-calorie dish. It is perfect not only for a holiday table, but also for a cozy family lunch or dinner. Properly selected meat is the secret to a successfully prepared dish. The meat should be young and slightly fatty. It is advisable to select a small size knuckle. Otherwise, the meat may simply not fit in the slow cooker or will be tough and not fully cooked.

There are many ways to cook pork knuckle. But only in a slow cooker does the meat perfectly absorb all the additional ingredients and become incredibly tasty. In addition, by cooking in this way, housewives save their time and spend a minimum of effort. Recipes for preparing this dish in a slow cooker are very diverse. Below are the most popular ones.

Pork knuckle in a slow cooker will be very soft and tender. The meat easily separates from the bone and melts in your mouth. Making a classic shank is easy and simple. The main thing is to follow the step-by-step instructions.

Ingredients:

• pork knuckle - 1.6 kg;
• lemon - half;
• dried rosemary - 2 tsp;
• garlic - 2 heads;
• salt - 2 tsp;
• olive oil - 2 tbsp. l.;
• ground black pepper - 0.5 tsp;
• ground red pepper - 0.5 tsp;
• water - 120 ml.

Cooking method:

1. Wash and clean the knuckle well.
2. Chop the lemon and garlic with a knife or in a blender and transfer to a bowl.
3. Add salt, pepper, rosemary and olive oil there. Mix everything.
4. Rub the entire mixture onto the knuckle on all sides. Then wrap it in cling film and marinate for 1.5 hours.
5. As soon as the pork is marinated, place it in the multicooker bowl, first removing the film. Add water there too.
6. Close the lid and turn on the “Extinguishing” mode. Cooking time will be 3 hours.
7. Readiness can be determined with a knife. Just pierce the meat with it, and if the juice comes out clear, it's ready.

Baked pork knuckle in a slow cooker

It doesn’t matter whether you cook in the oven or in a slow cooker, the recipe for baking remains the same. But the shank baked in a slow cooker will be much browner and with a crispier crust. It is prepared just as easily as in the classic recipe. Before baking the shank, you must first simmer it so that the meat is better cooked.

Ingredients:

• meat on the bone - 2 kg;
• carrots (medium size) - 1 pc.;
• onion - 1 pc.;
• red wine - 1 small glass;
• garlic - 4 cloves;
• soy sauce - 10 tsp;
• black pepper - 12 peas;
• bay leaf - 1 pc.;
• salt - 3 tsp;
• water - 230 ml.

Preparation:

1. Rinse the meat, removing excess skin, and place in the multicooker bowl.
2. Place onions and carrots on top of it. They need to be chopped coarsely.
3. Then add salt, spices and water.
4. Close the lid and set the “Extinguishing” program for 50 minutes.
5. After the signal, remove the meat from the bowl. The broth and vegetables will no longer be needed; they can be left for making soup.
6. Coat the cooled pork with garlic and place in an empty multicooker bowl. Add soy sauce and wine there and cover with a lid. Set the “Baking” mode and cook for another 40 minutes. The meat must be turned over once during cooking.

Fragrant knuckle in beer

Cooking pork knuckle in a slow cooker is very easy and simple.

With beer, this delicacy becomes even tastier and more aromatic. The meat absorbs the drink, which is why the pork tastes bitter.

Ingredients:

• knuckle - 900 g;
• garlic - 3 cloves;
• onion - 300 g;
• dark beer - 800 ml;
• carrots - 1 pc.;
• honey - 1 tbsp. l.;
• mustard - 1.5 tsp;
• bay leaf - 2 pcs.;
• cumin - to taste;
• salt - 1 tbsp. l.;
• ground black pepper - 2 tsp.

Cooking method:

1. Keep the pork in water for 2 hours and remove all excess.
2. Then place it in the equipment container and fill it with beer.
3. Put onions, garlic, carrots and spices there. Vegetables should be chopped coarsely.
4. Set the multicooker to the “Baking” mode and cook until the beer boils.
5. Then change the program to “Stew” and leave the meat for another 3 hours.
6. As soon as the signal sounds, while the shank is hot, rub it with honey, mustard and broth and set to cook for 30 minutes in the “Baking” mode.

Pork knuckle roll

On a holiday table, such a dish in the form of a cold appetizer will look very elegant.

Ingredients:

• water - 2 l;
• black peppercorns - 6 pcs.;
• meat - 1300 g;
• onions - 1 pc.;
• garlic - 3 cloves;
• allspice - 4 pcs.;
• ground pepper - 0.5 tsp;
• salt - 3.5 tbsp. l.;
• onion peel - 17 g.

Preparation:

1. Place onion peels, peppers, peeled onions, bay leaves, water into the multicooker bowl and leave to cook in the “Soup” mode for 20 minutes.
2. Wash the pork thoroughly and, after cutting it along its entire length, remove the bone.
3. Beat the meat a little, rub with ground black pepper and garlic squeezed through a press.
4. Wrap the layer tightly into a roll and wrap it with thick thread.
5. Add salt to the prepared broth and place the roll in it. Leave to cook for 2.5 hours, turning on the “Stew” program.
6. Place the finished roll in the refrigerator for 1 hour.

All the recipes presented above make cooking very easy and do not require much expenditure.

It is better to serve the dish hot and with a slice of bread. It will be very tasty if you sprinkle the shank with any chopped herbs or sweet paprika after cooking. Bon appetit!