I recommend preparing a very simple and tasty meat dish - knuckle in soy sauce. It is good not only for dinner, but also for the holiday table. Because there will definitely not be anyone indifferent to this dish.
Recipe contents:
Baked pork knuckle is a great hot dish for any occasion. In this recipe, I will tell you an interesting way to prepare shanks with soy sauce. Golden brown crust, tender and juicy meat, amazing aroma throughout the kitchen. The shank will be completely saturated with the smell of spices and you will get a simply extraordinary taste of meat. All eaters will be delighted.
This dish is very easy to prepare. Every cook, and even a novice housewife, will be able to do it. Because no special skills are needed here. Knowing a few secrets and having plenty of time, a delicious shank will flaunt on your table, decorating it with its chic look. But it is worth noting that most of the time the oven will work for you, and you will be required to have minimal participation in the cooking process. For supporters of proper nutrition, I would like to note that the recipe contains no mayonnaise at all. Therefore, if you avoid this product in cooking, then this dish is just for you.
- Calorie content per 100 g - 294 kcal.
- Number of servings - 1 shank
- Cooking time - 2.5-3 hours
Ingredients:
- Pork knuckle - 1 pc.
- Onion - 1 head
- Garlic - 2 cloves
- Soy sauce - 150-200 ml
- Salt - 0.5 tsp. or to taste
- Ground black pepper - a pinch
- Ginger powder - 0.5 tsp.
- Ground nutmeg - 0.5 tsp.
- Brown sugar - 1 tsp.
- Vegetable oil - for frying
Step-by-step preparation of shanks in soy sauce:
1. Peel the onions and garlic, wash and chop into strips. Place the frying pan on the stove, add oil and heat well. Add onions and garlic to it.
2. Gently heat the vegetables over medium heat and add ginger powder, nutmeg and brown sugar.
3. Sauté the onion over medium heat until translucent, stirring occasionally.
4. Wash the pork knuckle and scrape it with a brush if there is any black markings on it. Dry it with a paper towel, wipe with salt and pepper and place in a frying pan. Be careful with the amount of salt, because... The recipe uses soy sauce, and it is already quite salty.
5. Fry it on all sides over medium heat until the skin browns.
6. Pour soy sauce over the shank, cover with food foil and place directly in the frying pan in a heated oven for 1.5 hours. At the same time, water it with melted juice and soy sauce every 15 minutes.
Although I have already managed to collect several win-win shank recipes on my culinary site, this Chinese shank is my favorite. I even wanted to add “lifetime” :-)! But I don’t promise. Nevertheless, no matter how much I swore that I would never eat boiled shanks again in my life, since I had negative experiences in Poland, the Czech Republic, and Germany (there you can also find terrible shanks more often than tasty ones, and that’s why I I finished baking all the shanks), this boiled shank changes everything! Unlike its European counterparts, Chinese knuckle is very aromatic and intense in flavor. It doesn’t feel greasy at all, and its consistency is simply wonderful. The meat and skin melt in your mouth. You will even have a desire to polish the bone well, but how can you leave such good stuff?! :-). And as an added bonus, after cooking the shanks in soy sauce, you are left with an incredibly intense broth that, once cooled, hardens to an almost jelly-like consistency. And it makes a great base for a simple Asian soup. All you have to do is boil the noodles and chop the aromatic herbs! Nothing goes missing. And, despite the oriental nature of the dish, the composition here is quite simple, and ingredients that may seem exotic to some can be easily replaced without compromising the taste.
I made this dish to celebrate last year's Chinese New Year. As I once wrote, in our family we celebrate a lot of things that are not celebrated in Ukraine :-). We love holidays, especially those that expand the cultural horizons, especially of our children, and teach them tolerance and respect for other cultures, which, despite the modern phenomenon of globalization, is often lacking in modern society. Well, every holiday is an additional reason to prepare some special dishes. Last year, my parents, who are also lovers of Asian cuisine, came to our celebration! :-) For the first course we had hot and sour seafood soup (it was so quick that I didn’t have time to take a photo), for the second this Chinese knuckle in soy sauce and several sauces for it, like , they go very well here, on the side dish was fried rice and as an addition, Asian cucumber salad. And for dessert, fortune cookies. Emma, the eldest daughter, wrote predictions, and I made cookies :-). The cookie recipe still requires improvement, so it will appear on the site only over time. All this was sipped on Chinese green tea and beer, accompanied by pleasant Chinese music, high-quality selections of which can be found on Youtube. The evening was very successful and everything was delicious! I’m writing all this because you might want to delve deeper into Chinese culture and prepare yourself a Chinese evening. So, you have an approximate instruction :-).
To prepare the shanks, the recipe uses two types of soy sauce: light and dark. Light, this is the one that is familiar to everyone, the one that is served with sushi and the like. Dark soy sauce is thick and even sweetish and has a very intense flavor. Moreover, high-quality dark soy sauce is cheaper than high-quality light soy sauce. And you can also purchase it from us without any problems. Read the labels. You can find it in large supermarkets and online stores with Asian products always have it in stock, because it is included in many Chinese dishes. But, if desired, it can be replaced with light sauce. Only then, add 1 tbsp. more sugar to balance the dish. But if you love Chinese cuisine, I recommend purchasing this sauce. You will need it; you can season soups and sauces with it. By the way, its taste is vaguely reminiscent of soup seasoning from small dark bottles - Maggi or Vegeta (I don’t remember, one way or another, it was a rare nasty thing), with the difference that the taste of the dark sauce is noble, less harsh and completely natural.
As you can see from the recipe, preparing Chinese-style shanks, a classic dish, is very easy. The main thing is not to rush, plan everything in time and, in fact, for a long time, the knuckle prepares itself. There is time for your own affairs or preparing additions. And despite this, you end up with a dish that will be etched in your memory for many years :-).
Ingredients
- 2 pork knuckles
- 10 cm fresh ginger root, peeled and cut into slices
- 2 liters of water
- 100 ml dark soy sauce (can be replaced with light)
- 100 ml light soy sauce
- 50 grams sugar (I have palm)
- 100 ml Shaoxing wine (can be replaced with dry white wine)
- 50 ml rice vinegar
- 3 heads of garlic, peeled
- 8 green onion stems, feathers partially cut off
- 1 tsp Szechuan pepper (optional)
1) Wash the pork knuckles well and make several deep cuts in each.
2) Place the shanks in a large saucepan, fill to the top with plain water, place over medium heat, and bring to a boil.
3) Drain the knuckle and wash it well under warm running water, and also wash the pan. Place the shank in a clean pan and add the remaining ingredients.
by Notes of the Wild MistressBaked pork knuckle in soy-mustard sauce is typical of Czech or German cuisine. But this dish will be quite to the liking and taste of us, especially men.
To prepare shanks in soy mustard sauce, no special skills are required. The only small drawback of this dish is that it takes quite a long time to prepare - about three to four hours. But it turns out very tasty, juicy and satisfying. The meat easily comes off the bone, the crust is golden brown thanks to the mustard and soy sauce, and the garlic that is stuffed into the shank complements its aroma and taste!
The knuckle can be served hot with some side dish, or cooled, for example, with beer, or used for sandwiches.
Products: one pork knuckle, two heads of garlic, 2 tablespoons mustard, 3 tablespoons soy sauce, 5 tablespoons mayonnaise, 0.5 teaspoon ground black pepper, 0.5 teaspoon ground ginger, salt to taste.
Cooking baked pork knuckle in soy mustard sauce
Wash the knuckle under running water and dry with a paper towel. Peel the garlic and cut each clove into two or three parts depending on size.
Make deep cuts in the knuckle with a knife and stuff them with garlic.
After stuffing the shank with garlic, wrap it tightly with cotton thread.
Now prepare the sauce. Pour soy sauce into a container, add mayonnaise, mustard, salt, ground ginger and black pepper.
Mix everything well.
Coat the shank generously on all sides with sauce and leave to marinate for two hours.
Pork shank in soy sauce and garlic will outshine all the dishes on your holiday table. Very appetizing in appearance, with a toasted golden crust and a wonderful aroma, it will not leave any gourmet indifferent.
The knuckle is not only delicious, but also very easy to prepare. As they say, everything simple is brilliant. We will now tell you about the recipe for its preparation.
Ingredients
Google advertising- 1.3kg pork knuckle
- garlic (1-2 heads)
- any mixtures for coating in equal proportions:
- soy sauce and mustard
- pepper, salt
- you can use curry seasoning (the seasoning contains many different components) and mayonnaise
How to cook shanks in sauce and garlic
Step 1. We cut the washed and dried shank along the bone. Pierce the skin in places with a fork. Place the meat in brine (1 liter of water-2 tablespoons of salt) and leave for four hours.
Step 2. When the meat is salted, pour out the water. Dry it with a towel, rub it and season it with garlic (shown in the video).
Step 3. Now mix mayonnaise with seasoning (Curry) and rub the shank well with it. Wrap the meat tightly with thread and put it in a cold place for 3 hours to marinate.
Step 4. After the time has passed, place the shank in a baking bag and tie it on both sides. Place on a baking sheet. Place in an oven preheated to 200 degrees. Bake for 1.5 hours (if the knuckle is smaller, then bake for less time). We check the readiness of the meat with a toothpick or fork (if it comes through softly, then the meat is ready.)
Step 5. Remove the shank from the oven and remove the bag and threads. Spread the mixture of honey and garlic and put it back in the oven for 15 minutes at 250 degrees. Then take it out and wrap it in foil for 15 minutes.
Pork knuckle cooked in soy sauce in a slow cooker is one of my signature dishes. Firstly, because it is incredibly tasty, and secondly, because this recipe practically does not require my participation in preparation. After all, what could be better than a luxurious dinner, well-fed guests, and practically nothing to do? I'm sharing the recipe!
Ingredients:
- pork knuckle - 1 piece
- soy sauce - 1 multi glass
How to cook shank in a slow cooker:
I think, having read the ingredients, it has already become clear to everyone that cooking shanks in soy sauce is very simple, and most importantly, there is nothing superfluous; in fact, you need the shank itself and soy sauce. But there are still a couple of secrets that I discovered through trial and error.
Let's start with soy sauce. I take the cheapest one, it is not concentrated. If your sauce is very concentrated, mix it 50x50 with water.
Now about the knuckle. The knuckle is the part of the pork butt that is adjacent to the knee joint. Often, the front shank is used for jellied meats, but for hot dishes the back shank (also called shank), as it is more meaty. From experience, I can say that both of them turn out delicious, but I still like the front one better, if only because it’s easier to place it in the slow cooker. If you happen to buy a large shank, ask that it be chopped into several pieces.
And, of course, do not forget that it must be fresh and without hooves (ratitsa - the lower part of the leg). They are indispensable for preparing jellied meats, but they are useless in our dish.
So, we selected the knuckle and brought it home. What's next? We wash, clean, scrape. And be sure to cut off the “seal”, if there is one. Place in a slow cooker, pour 1 multi cup of soy sauce on the bottom, turn on the “stew” mode for 3 hours.
After 1.5 hours, turn over. This is not necessary, but it will make the dish more beautiful. Strictly speaking, everything is very simple!
But there is one “but”: you can cook the shank this way only in low-power multicookers. Let's just say that if your multicooker is capable of frying meat in half an hour, then your shank will simply burn, and the soy sauce will evaporate in half an hour (personally tested with my second multicooker).
But even in this case, you can cook this dish. You just need to boil the shank in advance over low heat or in a slow cooker at the lowest temperature setting for 2 hours. You can add bay leaf, peppercorns and your favorite herbs. Just don't add salt! After all, then it will be stewed in soy sauce.
And then cook in the same way as in the recipe, only 40-60 minutes and no more. I learned this secret when I didn’t have multicookers yet. I tried to cook the shank in the oven, it turned out delicious, but the skin became “woody” and became like rubber. And as for me, it is the soft skin that is the most “trick”.
And by the way, one more piece of advice for those who need to boil: I always took two shanks, boiled them together for 2 hours, then took one out, and cooked the second for another 4 hours. And it came out great aspic!
The pork knuckle is ready in the slow cooker. Bon appetit!!!
Thanks to Victoria Barakaeva for the recipe with photos!
Multicooker Delfa DEB-FC58. Power 860 W.
