How to bake a pig kermo with potatoes. Pork knuckle on a brush, baked in an oven with foil with vegetables. Folzi knuckle with potatoes

Appetizing pork kermo in chasnik-honey marinade, baked with potatoes in the oven - a rich and delicious herb for the whole homeland. How to cook kermo with potatoes in the oven read and marvel.

Recipe for pork knuckle with potatoes in the oven according to crumbs with photos

Strava is easy to do, no fuss. All you need are the ingredients that are available and you can say budget-friendly. Everything is prepared simply, no additional skills or utensils are required.

The marinade for the shank can be customized absolutely any way you like. For example, wine and mustard, and also the worst mayonnaise.

Try it, it will turn out wonderful! Everyone will be happy!

Ok, now the recipe.

Recipe: Pork knuckle with potatoes in oven

Ingredients:

• 1 large pork knuckle
• 1 kg potatoes
• 2 great cibulins cibulins
• 1 medium carrot
• 5 cloves of chasnik
• 1 tbsp. l. honey
• 3 pcs. bay leaf
• 5 black peppercorns
• 2 tbsp. l. ready-made mustard
• 2 tbsp. l. roslin oil
• 1-1.5 tsp. salts
• 1 tsp. a sum of peppers
• Meleniya black pepper for relish

Cooking method:

1. Wring the knuckle, clean the skin and remove unnecessary parts.

2. Cut the carrots and tsibul into large pieces.

3. In a deep saucepan, place the prepared root, kermo, bay leaf and peppercorns.

4. Fill the kermo with water and let it cook under the lid for about 2 years.

5. Drain the potatoes, peel them and cut them into slices.

6. Apply deco with olive oil.

7. The leaf had some potato slices, a friend of the cibulin had some carrots and somehow lost some carrots. You can vikorista boiled in broth from the shanks. Salt and pepper until relished.

8. Pass the chasnik through a press in a bowl and add mustard, olive oil, honey and spices. Beat the marinade.

9. When the boiled kermo is ready, remove from the broth and cool slightly.

10. Spread the kermo with the chasnic-honey-mustard marinade and place it on the potato.

11. Cover the sheet with kerm and potato with foil.

12. Place the deco in the oven at 190 degrees for 25 minutes, then remove the foil and change the temperature to 180 degrees. Roast the shank for about 45 minutes until the crust is cooked and the potatoes are ready.

13. I’m ready to serve the kermo hot.

Delicious!

It’s better to watch the video recipe.

Pig kermo can be prepared in a variety of ways. They can be boiled first and then baked in the oven. Alternatively, bypassing the option of thermal processing in water, you can marinate and then bake.

What could be tastier than a baked pork knuckle? Tolki kermo, cooked one hour with garnish. I bake the kermo in a sleeve with potatoes in the oven.

We prepare the required products.

Carefully wash the kermo, scrub the skin with a knife, rinse and dry with a towel. If there is stubble, it needs to be scorched.

We are preparing a marinade for kerma. Pour soy sauce into a bowl, add paprika and seasoning, mix.

We rub it well with the cut-off knuckle.

Cover the animal with mixture and put it in the refrigerator for at least 3 years (I take it at night).

Before that, as soon as you remove it from the refrigerator, let’s peel the potatoes. Let's thin it out (other bulbs can be placed on the surface). Add paprika and oil to the potatoes, mix well.

A kermo is placed on the baking sleeve. Place potatoes on top of it. Tie the end of the sleeve and make 2-3 thin punctures. Bake the pork kermo with potatoes in a sleeve in the oven, then heated to 200 degrees, for about 1 year.

Rummyana, juice, delicious kermo with potatoes are ready. To top off this herb, you can serve sauerkraut or fresh vegetables.

Knuckle (pork shank) is the entire leg (stegent) of a pig carcass. The finished product is made mainly from meats and coarse fabrics. The most sought after is the shank of the creature’s hind leg, which is larger and more meaty.

The knuckle is extremely popular in many parts of the world, where it is successfully used as the main ingredient in all herbs, so that the leftovers can be used to tenderize and juice the meat. Various light culinary traditions have their own recipes for their preparation. One of the most popular cooking options is pork knuckle baked in an oven with foil.

The technology of preparation requires downtime. In order for the knuckle to be well-cooked and to satisfy gourmets, it is necessary to add a specific meat aroma. To do this, soak up various spices and spices, marinate them in them, and then bake them in the oven for an hour, about 2 years. With this method of preparation, the pork knuckle comes out delicious, juicy and tender, with a ruddy, appetizing crust - a perfect decoration for a local dish.

For the sake of experimentation and for versatility, you can cook vegetables and fruits at the same time. For example, potatoes, tomatoes, cibulae, bell peppers, chasnik, carrots, cabbage, apples. Also, how to cook pork kermo in the oven, in foil with potatoes and vegetables - a recipe with pork photos.
I suggest you watch the video on how to choose a kermo.

Ingredients:

Pork knuckle - 1 piece

Potato – 3 medium bulbs

Carrots – 2 pieces

Chasnik – 5-6 cloves

Mayonnaise – 50 gr

Soy sauce – 3 tbsp. spoons

Strength behind the relish

Black chalk pepper – to taste

Nutmeg peas (chalk) – 0.5 teaspoon

melenian ginger – 0.5 teaspoon

Preparation of pork knuckle on brushes:

1. The skin of the pig's leg is scorched over a fire; most often sold, it is already charred. After this, carefully scrub with a knife and rinse well under running water. Then, using a sharp knife, make deep punctures in it, as if the cloves of the chasnik were completely cleaned.

Make sure to place the bowl as best you can so that the meat in the middle can seep in its aroma.

2. Now prepare the sauce. Mix mayonnaise, soy sauce, nutmeg, ginger, black pepper and salt.

3. Coat the pork leg with the sauce and let it sit for about a year.

4. Let’s peel it for an hour and add potatoes, carrots and chasnik. Cut the vegetables: potatoes into several pieces, and carrots into large blocks. Nothing can be done with the watch, the cloves are completely lost.

5. Select a baking dish according to the size. This can be either a glass or a ceramic form, or a decoed perfume bowl. Place a pork leg near the selection of dishes, and sliced ​​potatoes on top of it.

6. Top with carrots and cloves for a chasnik. Salt and pepper the vegetables. Don't overdo it, because... Add the spices present in the marinade of the shanks, and during the baking hour, drain onto the sheet and let the vegetables soak through.

7. Wrap it tightly with kermo grub foil so that there are no empty gaps anywhere.

8. Heat the oven to 200 degrees and bake the knuckle with vegetables for 2 years. 20 minutes before the end, remove the foil and pour over the herbs and brown until golden brown.

9. Cut the baked pork kermo into pieces and serve on a platter with a vegetable side dish - potatoes, carrots, chasnik. I'm in love with the relish, the aroma and the effective presentation of the herb, which definitely won't deprive anyone of it!

Baking pork kermo with potatoes is not as easy as it sounds. Boil them first and marinate them, and after careful cooking in the oven it will turn into a very effective and incredibly tasty herb.

Baked pork kermo with potatoes: preparation of warehouses

Ingredients: - 1 pork kermo with a weight of 1.2 to 1.6 kg; - 800 g potatoes; - 1 carrot; - 1 cibulin; - 1 lemon; - 30 g parsley; - 3 bay leaves; - 1/3 tsp each china, oregano, thyme and marjoram; - 4–5 peas of pepper;

Sil; - Roslynna Oliya.

To make the process of cleaning the knuckle easier, scorch the bristles over a gas burner, half a candle, dry alcohol or an igniter, and then douse the pork leg with dill and fill it with 15

Wash and carefully clean the kermo to remove any debris, and cut off too coarse sections of bristles. Transfer the kermo to a large saucepan and fill with water so that it completely covers the hole. Place the dishes over high heat, bring to a boil, remove the foam with a slotted spoon and change the temperature. Peel the cibulin and carrots and add them to the broth along with the peppercorns and bay leaves. Add 1 tbsp salt to the mixture. without a dash of salt for 2 liters of water and cook the shank at a minimum temperature for 2 years, covered with a lid, avoiding strong browning.

Check the readiness of the pork leg - the skin becomes softer, and the meat is easily cured from the brush. Remove the pan from the stove and add the broth, which can be saved for preparing other herbs. Let the kerma pieces dry and place them in a deep bowl with a lid. Squeeze the juice from the lemon and pour over the pork, sprinkle with all the spices, cover and marinate on the surface. It's time to start growing potatoes. Please remove the bulbs and place salted water in boiling water without removing the skins. Boil 20-25 potatoes, then remove the cores and cool the potatoes. Peel it, cut into large bowls, place in a bowl and mix with 1 tbsp. roslin oil.

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