Knuckle in a slow cooker. Recipes with beer, potatoes, soy sauce, cabbage, onion skins. Photo

Pork knuckle is a part of the ham that is primarily made up of muscle and connective tissue.

As a rule, it is cooked in the oven, but the shank in a slow cooker turns out much tastier and more aromatic.

From the article you will learn how to cook shank, as well as secrets on how to do it so that the meat turns out tender.

Pork knuckle with a delicious crust in a spicy sauce

Time: 2.5-4 hours.

pork knuckle – 1 pc. (1 kg);
carrots – 1 pc.;
onion – 1 head;
semi-sweet red wine – 150 ml;
soy sauce – 3 tbsp. l.;
garlic – 3 cloves;
allspice black pepper – 5 pcs.;
bay leaf – 2 pcs.;
salt – 1.5 tsp;
water.

Step by step process:

Step 1

Rinse the knuckle under water and clean it with a brush or knife. If necessary, singe the bristles. Place the pork butt in the bottom of the multicooker bowl.

Step 2

Peel the carrots and onions. Cut the carrots into large cubes, and cut the onion into 4 parts. Place vegetables in a bowl. Add bay leaves, allspice, salt. Pour water over the shank so that it covers only 1 cm (to avoid burning). Turn on the multicooker to the “Stew” mode. Cook for 40 minutes to 1.5 hours.

Step 3

Remove the knuckle from the container. Pour the broth into a jar (then you can use it to prepare the first or second courses). Remove vegetables too.

Step 4

Peel the garlic, rinse, cut in half lengthwise. Stuff the cooled shank with garlic cloves. Return the meat to the slow cooker. Pour in red wine and soy sauce. If necessary, add salt, but you need to do this wisely so as not to oversalt the meat. After this, cover the multicooker with a lid and set the “Baking” program for half an hour.

Step 5

After half an hour, turn the knuckle over. Switch the kitchen appliances to the “Frying” program, setting the timer for 15 minutes. This time the bowl does not need to be covered with a lid. You want the sauce to thicken and the shank to brown.

A high-quality and fresh pork knuckle should have a smooth, even skin without cuts, spots, or bruises. The skin should be white.
Do not use pork ham, which has a lot of fat, otherwise the shank will turn out to be too fatty and therefore tasteless.

With cabbage

The recipe for shanks with sauerkraut, which is adapted for cooking in a slow cooker, can often be found in snack bars, restaurants and at street festivals in Germany.

Composition of ingredients

Product set:

pork shin – 1 pc.;
sauerkraut (not pickled) – 800 g;
dark beer – 500 ml;
onion – 2 heads;
garlic – 5 cloves;
carrots – 1 pc.;
honey - 1 tbsp. l.;
cumin – 1 tbsp. l.;
spices.

This is what the finished dish will look like.

What can be added and changed in the composition

The composition can be supplemented with bay leaves and cloves to make the dish more aromatic.

Step-by-step cooking process

Detailed instructions:

You must first prepare the shank, which must be washed with hot water, rub the skin with a knife and dry after rinsing.
Place mugs of peeled carrots in the bottom of the multicooker bowl as the first layer, scatter onion rings on top, and then only pork shank.
Sprinkle everything with salt, pepper and spices, turn on the “Stew” mode for 1 hour 20 minutes. and close the lid.
After the signal, you need to remove all the vegetables, drain the broth and mix it with soy sauce and honey. Coat the shank with the resulting mixture and process in the “Frying” mode on all sides.
Next, you need to add sauerkraut (if it is too sour, it is better to rinse it first), chopped cumin and continue cooking in the “Baking” mode for 40 minutes.
There should be no juice in the finished dish, but if there is any left, the liquid should be evaporated with the lid open.

Decoration and serving rules

Place the shank of meat in the middle of the dish, next to it will be sauerkraut and, if desired, boiled potatoes. It’s better to sprinkle everything generously with chopped herbs.

Pork knuckle with lemon and honey

Time: 2.5-4.5 hours.

large knuckle – 1.5-2 kg;
garlic – 1 head;
lemon – 1 pc.;
rosemary – 1 tbsp. l.;
honey - 1 tbsp. l.;
olive oil – 2 tbsp. l.;
salt – 1 tbsp. l.;
pepper – 0.5 tsp.

Step-by-step preparation:

Step 1

Rinse the knuckle and thoroughly clean it of dirt.

Step 2

Prepare the marinade: chop the lemon, chop the garlic. Mix garlic and lemon with olive oil and liquid honey. Add a little salt, pepper, and rosemary. Rub the shank on all sides with this mixture. Place the pork in the refrigerator for 24 hours so that the meat is well marinated with spices.

Step 3

Place the pre-prepared pork into the multicooker bowl. Pour in 150 ml of water. Turn on the multicooker to the “Stewing” program for 2 to 4 hours (depending on the power of the multicooker).

Step 4

After the end of the program, you need to drain all the fat that has melted and switch the multicooker to the “Frying” program, setting the timer for 15 minutes.

On a note:

If you bought a poorly cleaned shank, then it is recommended to soak it in cold water several hours before marinating. Thanks to prolonged exposure to water, you will be able to scrape out the sooty skin without any problems.
The fat released from meat during the stewing process can be used to make fried potatoes, soups and other dishes.

Features of the dish

The boiled shank in the Redmond multicooker for rolls turns out soft due to the long cooking time in the “Stew” mode. Therefore, there is no need to marinate it.

Having bought the desired part of the pork carcass (from the hind leg, where there is more meat) at the market or in a store, it is washed and placed in cold water for two hours. This must be done so that any remaining blood is removed from the pork and a lot of foam does not form during cooking.

At the beginning of cooking, add parsley root, carrots and onions to give the meat a pleasant aroma. The onions and carrots are then thrown away. Bay leaves and peppercorns are added at the very end of cooking in the slow cooker.

When the pork is cooked, open the lid of the multicooker and let it cool. Warm meat, freed from the bone, is rubbed with salt and spices. For the mixture, you can use only ground black pepper or black and red pepper.

The roll will need to be finished in the refrigerator. Tied with twine, under pressure it will harden, soaked in spices, and acquire an amazing taste. Then the twine is cut, the roll is wrapped in cling film, and stored in the refrigerator.

After boiling, the pork can be additionally stuffed with various products: cheese, pickled cucumbers, mushrooms, stewed cabbage. A roll prepared with filling will be even tastier. Please note that when using additional products to stuff the roll (cheese, mushrooms, cabbage, etc.), its shelf life is reduced.

Knuckle in foil, baked in a slow cooker

Time: 2.5 hours (excluding marinating pork).

knuckle – 1 pc. (1.5 kg);
garlic – 1 head;
dried basil – 1 tsp;
dark beer – 0.5 l;
bay leaf – 2 pcs.;
salt pepper.

Step by step process:

Step 1

Rinse the knuckle and dry it with a towel. Peel the garlic, cut each clove in half. Stuff the shank with garlic. Place the pork in a saucepan and add beer. Place in the refrigerator overnight.

Step 2

Remove pork from marinade. Rub it with salt, basil, pepper.

Step 3

Place the meat in foil. Add bay leaves. Wrap the meat in several layers of foil so that the juice does not leak out during cooking.

Step 4

Place the shank in the multicooker bowl on the “Baking” mode. Cook for 2.5 hours with the lid closed.

On a note:

Don't forget to turn the knuckle over during baking so that it cooks evenly and doesn't stick to the foil.
To prevent the skin from sticking to the foil, you can grease the foil with vegetable oil.
When choosing a knuckle, consider its size so that it fits well in the multicooker.

Pork knuckle in cider with spices

Time: 4 hours.

knuckle on the bone – 1.5 kg;
cider – 100 ml;
mustard beans – 2 tsp;
garlic – 4 cloves;
fresh rosemary – 3 sprigs;
dried basil – 0.5 tsp;
salt, black pepper.

Process description:

Step 1

Marinate the washed and dried meat: rub it with salt and pepper. Then mix cider with chopped garlic, mustard, rosemary, and basil in a plate. After making small cuts on the ham, pour the marinade into them and pour it over the shank. After giving the pork ham a light “massage” for better soaking, you need to put it in the refrigerator for at least 2 hours.

Step 2

Place the meat in the multicooker bowl on the “Baking” program (for half an hour). During this time, you need to turn the meat twice. Then switch the multicooker to the “Stew” mode. Continue cooking the dish for 2 hours. And again, do not forget to turn the pork ham over.

You can serve the meat dish with potatoes, fresh vegetables, or any sauce of your choice. Traditionally it is served with sauerkraut, potato dumplings or pieces of fried sour apples.
To make the shank soft and tender, you need to marinate it all night.
Prepare the shank from the back of the leg. The front part is more suitable for soups and jellied meats.
You can make delicious pork ham from old meat. The main thing is to soak it thoroughly in salted water.

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.

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:

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

Knuckle with potatoes

Time: 2 hours.

pork shank – 1 pc. (1 kg);
potatoes – 0.5 kg;
vegetable oil - 3 tbsp. l.;
carrots – 1 pc.;
large onion – 1 head;
celery root – 1 pc.;
garlic – 3 cloves;
bay leaves – 2 pcs.;
dry red wine – 250 ml;
dried sage, rosemary - 0.5 tsp each;
salt, ground black pepper.

Step 1

Remove the skin from the pork leg. Rinse the meat and dry it. Rub with pepper and salt.

Step 2

Peel the onion and cut into half rings. Cut the garlic in half lengthwise. Cut carrots and celery into strips.

Step 3

Turn on the multicooker to the “Frying” or “Baking” program. Pour vegetable oil into the bowl. When it warms up, you should pour out all the vegetables. First fry the onion, and after 3 minutes add celery, carrots and garlic. Fry for 5 minutes. Then remove all the vegetables from the bowl using a slotted spoon and transfer them to a plate.

Step 4

Handle the pork leg by placing it in a bowl. Fry in the same mode as vegetables, 5 minutes on each side. The leg should turn golden brown.

Step 5

Peel the potatoes, rinse, dry, cut into long pieces. Place them in the multicooker bowl with the golden shank. Fry the potatoes and meat for another 10 minutes. After this, put the remaining vegetables, as well as bay leaves and spices into the bowl. Pour in red wine. Salt and pepper everything.

Step 6

Switch the multicooker to the “Stewing” program for 1.5 hours.

To ensure that the shank has a crispy crust, you need to rub it with a mixture of honey and soy sauce.
Do not skimp on herbs and favorite spices for meat. They give pork ham new shades of taste and aroma.
Check the freshness of the shank in the most popular way: press on the flesh in the cut: if the hole quickly disappears, it means the meat is really fresh.

With soy sauce

The knuckle in a slow cooker, the recipe for which is described below, will be cooked with soy sauce. It will add flavor to the dish and help soften the meat fibers better.

Composition of ingredients

Ingredients:

knuckle – about 1 kg;
starch - 1 tbsp. l.;
soy sauce – 4 tbsp. l.;
carrots – 1 pc.;
spices.

What can be added and changed in the composition

Additionally, at the end of cooking, you can add potatoes or cereal, which will serve as a side dish for the meat dish.

Step-by-step cooking process

Cooking method:

The first thing you need to do is handle the steering wheel. It needs to be washed, dried immediately and the skin examined (you may need to scrape it).
Now you should place the meat drumstick in the multicooker bowl, add water until it completely covers it, and cook in the “Soup” mode for 1 hour 40 minutes.
The broth needs to be drained, 1 tbsp. Mix the liquid with soy sauce and return it to the shank.
You need to peel the carrots, cut them into circles and throw them into the multicooker bowl with the rest of the products along with spices and salt.
You need to switch the mode to “Baking” and set the timer for 30 minutes. and close.
In 10 min. Before the signal, you need to pour in starch diluted in 1/4 tbsp. broth. This action will help the sauce thicken.

Decoration and serving rules

Serve the pork shin with sauerkraut or stewed cabbage, boiled rice, mashed potatoes, pouring sauce over the side dish.

Pork knuckle without bone

Time: 3 hours.

pork ham (shank) – 1.5 kg;
garlic – 1 head;
black peppercorns – 5 pcs.;
large onion – 2 heads;
onion peel - a handful;
salt – 1.5 tbsp. l.;
bay leaves – 3 pcs.;
dried basil, oregano, suneli hops - 0.5 tsp each;
water.

Step by step recipe:

Step 1

Wash the leg and peel off the skin using a knife. After making an incision along the entire length of the leg, you should remove the bone.

Step 2

Lightly pound the meat with the flat side of a mallet. Salt, pepper, season with spices. Lubricate the meat with garlic squeezed through a press. Wrap the layer of meat in a roll. Secure it with thick thread.

Step 3

Pour washed onion peels, peeled and chopped onions into half rings, bay leaves, peppercorns, and spices into the multicooker bowl. Place the roll on this mass.

Step 4

Pour hot water over the roll. Turn on the multicooker to the “Stew” mode. Cook for 2.5 hours at 850 W.

Step 5

After cooking, immediately remove the roll using forks. Carefully remove the threads and wrap the roll in foil. Let it brew for half an hour.

On a note:

Do not marinate the shanks in vinegar. It makes the meat tough. The best marinade for meat is salt, pepper, olive oil, soy sauce, beer, soda water.
Do not cook frozen shanks in a slow cooker. It will turn out fresh and tasteless. Before submitting it to heat treatment, it is necessary to defrost it. Therefore, you need to transfer the pork ham from the freezer to the refrigerator overnight.

Useful tips

If you do not have the opportunity to purchase liquid honey, buy an already candied product and melt it in a water bath.

Instead of kvass, you can use high-quality beer.
Before you roll the shank into a roll, you can grease it with the following mixture: a little chopped garlic, a pinch of suneli hops and a few spoons of soy sauce. This mixture will give the meat a wonderful taste and aroma.
The meat can be cooked in a sleeve in the oven. Along with the pork, you can place peeled and chopped vegetables in the sleeve. Such as potatoes, carrots, zucchini, sweet potatoes or onions.

Pork knuckle with vegetables

Time: 2 hours.

pork shank – 1 kg;
sweet pepper – 2 pcs.;
medium potatoes – 5 pcs.;
tomatoes – 2 pcs.;
fresh parsley - a bunch;
sour cream – 150 grams;
onion – 1 pc.;
garlic – 2 cloves;
water – 1 glass;
salt, ground black pepper.

Step-by-step preparation:

Step 1

Rinse the shank and dry it. Sprinkle with seasonings and salt. Fry the pork knuckle on the “Fry” setting for 15 minutes.

Step 2

Peel the onion and cut into thin rings. Cut the pepper in half, remove the seeds. Cut into strips. Chop the garlic. Cut the tomatoes into slices. Combine all vegetables in one plate.

Step 3

Peel the potatoes, rinse, cut into thin slices.

Step 4

When the meat is fried on all sides, you need to put all the vegetables in the bowl. Place the last layer of potatoes. Salt all ingredients.

Step 5

Dilute sour cream in warm water. Add some salt. Pour into the multicooker bowl. Turn on the appliance to the “Stew” or “Stew” program. Cook the shank with vegetables for at least one and a half hours. Garnish the prepared dish with fresh chopped herbs.

On a note:

You can add other ingredients to this recipe, for example, zucchini, eggplant, mushrooms, etc.
During the stewing process, be sure to turn the pork leg from one side to the other so that the shank is evenly cooked.

Author: Elena Bolshova