Pork Knuckle without the skin, baked in the Oven
- 10 hours ago
- 2 min read
## Oven-Baked Skinless Pork Knuckle Recipe
Knuckle without skin served with sauerkraut offers a light and flavorful option, perfect for New Year's and Easter celebrations. The knuckle is marinated and conveniently packaged in a hermetically sealed container with collagen, ensuring a quick and easy preparation process. The sauerkraut is pre-chopped and available in a jar, requiring thorough rinsing and seasoning before use. Let's prepare this delightful dish together by following the recipe.
Ingredients: simple, total time: 70 min. 2-3 serrvings
2 pork knuckle without skin/ already boiled
water for boiling/ filtered
1 tsp red ground paprika
1 clove of garlic / cut into leaves
little olive oil EVO for spread knuckle
Sauerkraut:
1 jar sauerkraut/ shredded — 1 kg
black pepper to taste
10 peppercorns
2 tsp allspice red ground paprika
80 ml Olive oil
2 bay leaves
Preparation:
Take the knees out of the package and put them in a large pot together with the collagen and cover with water.
Cook on low moderate heat, leave it for another 13 minutes after boiling.
After the spinning time, put the knees on a plate and strain the liquid, discard the fat. You will need approximately 250 ml of liquid. Let it cool.
Take a fireproof bowl, mine is 33×20 cm, you can use a larger one and grease it with oil with the help of a brush.
Rinse the sauerkraut several times under running cold water.
Put the sauerkraut in an ovenproof dish and sprinkle with paprika evenly over the entire surface, add peppercorns, black pepper to taste, pour over olive oil and mix well with a fork so that the ingredients are evenly distributed.
Add a bay leaf to the top of the sauerkraut and set aside. Turn on the oven to 180 °C.
While you wait for the oven to heat up, season the knuckles.
Make cuts in the knuckle and add a leaf of garlic, coat the knuckles with oil, then coat with allspice(red ground paprika) on all sides.
Place the knuckles on top of the sauerkraut, pour the 180 ml liquid to the container that you have already filtered.
Bake in a preheated oven for about 40–45 minutes.
After 20 minutes, turn the knuckles, stir sauerkraut and pour liquid as needed, bake until the end.
Serve immediately warm with the addition of mustard and horseradish.
Buon appetito!
NOTE:
You can serve baked potatoes with this dish, see the recipe here.
Keep the rest of the food covered in a cool place, it can also be on the terrace.
Do you want to try something a little different?
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