Pork knuckle in the sleeve baked in the oven

4 servings
3 hours

How do I bake a pork knuckle up my sleeve in the oven? Prepare all the necessary products. Choose a bigger knuckle so that there is not only bone, but also more meat on it. The shank of a young pig is best suited, it will be with a thin white skin. Such meat will be tender. Choose the soy sauce of natural fermentation. Even better, if you find soy sauce that's designed directly for the marinade.

Dry the knuckle well, make a few deep punctures with a thin sharp knife.

Insert thin slices of chopped garlic into the indentations from the knife (leave the garlic clove for the marinade)

Add the crushed garlic to the soy sauce. I let the clove through the press, but you can grate the garlic or grind with a knife.

Add the ground peppers and stir through the marinade. At this stage, you can add some of your favorite spices or herbs to the marinade: someone likes suneli hops, someone will have enough ground hot pepper or paprika. I do not recommend adding salt, as the soy sauce is salty enough on its own.

Pour marinade over the knuckle and leave for at least 30 minutes, at most a day. I recommend periodically turning the knuckle so that it marinates evenly. Turn on the 180-grail oven beforehand.

Put the pickled knuckle in the baking sleeve, secure the edges with a clip.

Make a few punctures by toothpick so that the steam has an outlet and the sleeve does not burst. Bake the knuckle in the oven preheated to 180 degrees for about 2 hours. The knuckle should bake well. If you like fried pork skin, then 20-30 minutes before the end of cooking, tear the sleeve on top and let the skin brown.

Such a baked knuckle may be served as the main course, but it is also tasty cold as a cut. Enjoy your meal!