If there is a noble meat to cook, it is pork, that is why today we talk about elbow. It is almost impossible to overcook, its flavor is perfect in salty and sweet and sour preparations and the fat is soft on the palate regardless of the cooking method.
Therefore, welcome to Paulina Cocina and a special chapter in which we are going to be talking about one of the most delicious pieces to cook in the oven. The baked recipe is very popular in German, Austrian and even Chinese cuisine.
That is the one we are going to see today with all its tricks and details. Stay reading and wait until the end, because then I want you to tell me what you thought of all this.
About the pork knuckle
The knuckle is a portion of pork. It is located on the pig’s hind leg, near the knee or elbow joint. It is a meat that contains a mixture of lean meat, fat and connective tissue.
It has a distinctive flavor and is appreciated for its juicy and tender texture when cooked properly. It is used in various cuisines to prepare delicious dishes, such as baked, roasted and in soups. It is also cured and used in the production of smoked products, such as hams.
It is a portion of meat found in the leg of the pig, specifically in the part near the knee or elbow joint of the animal’s hind leg. This area is known as the knuckle joint, and the meat found in this region is what is known as the “knuckle.”
The cured jamon codillo
The curing process for ham hock involves salting and sometimes adding spices and herbs for flavor. This process not only enhances the flavor of the meat, but also helps preserve it. Once cured, it can be cooked in various ways, such as boiled, roasted or baked.
The most popular recipes
Baked pork knuckle is a popular preparation in many cuisines. It is usually seasoned with spices, herbs, and garlic, then slowly baked at a low temperature until the meat is tender and the skin is crispy. The result is a tasty meat that is often served with side dishes such as sauerkraut and mashed potatoes.
Roasted is another variant. In this case, the pork is seasoned and cooked in an oven at high temperatures to achieve a crispy, golden skin. The result is a combination of tender meat and crispy skin that is highly prized in many culinary cultures.
Other names of this cut
- pork shank: This is a common term used in Spain and other Spanish-speaking parts.
- pork hock: “Hock” is the English term.
- Eisbein: In German cuisine, it is known as “Eisbein,” especially when prepared traditionally in the oven and served with sauerkraut.
- Knuckle: In some places, the term “knuckle” is used to refer to the knuckle joint.
- Shank: In some regions, especially American cuisine, the term “shank” is used to describe it.
Gastronomic properties of Codillo
- Robust flavor: It has a distinctive and tasty flavor. Due to the amount of fat and connective tissue it contains, it has a more intense flavor compared to other lean parts of the pork.
- Juicy texture: When cooked properly, it acquires a tender and juicy texture. This makes it perfect for dishes where succulent meat is desired.
- Versatility: This cut lends itself to a variety of culinary preparations, from roasting to baking, stews and soups. It can be cooked in many ways and absorbs well the flavors of the ingredients with which it is combined.
- Value added: Due to its fat and connective tissue content, pork knuckle adds flavor and softness to the dishes in which it is used. The juices and fats released during cooking are prized for their ability to enhance other ingredients.
- Traditional ingredient: This dish is found in many traditional cuisines around the world. It is used in emblematic dishes of different cultures, which gives it significant culinary value.
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Recipe for baked pork knuckle with potatoes
Yield: 4 portions
Preparation time: 3 hours
- 4 pork knuckles
- 4 potatoes
- 2 onions
- 4 cloves of garlic
- 2 tablespoons olive oil
- 2 teaspoons of paprika
- Salt and pepper to taste
- 1 sprig of fresh rosemary
- 1 sprig of fresh thyme
- 1/2 cup pork or chicken broth
Easy preparation of baked knuckles
- Preheat the oven to 180°C. Wash the knuckles and dry them with kitchen paper. Rub them with paprika, salt and pepper.
- On a baking tray, place the potatoes and onions cut into slices. Drizzle with olive oil and season with salt and pepper.
- Place the pork knuckles on the tray over the potatoes and onions. Add the minced garlic, fresh rosemary and thyme on top.
- Pour the broth around the knuckles in the tray. Cover the tray with aluminum foil.
- Bake 1.5 to 2 hours. Then, remove the aluminum foil and bake for 30 minutes, or until the knuckles are golden and crispy and the potatoes are tender.
- Remove the tray from the oven and let it rest for a few minutes before serving.