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Preparation Time
20 h
Cooking Time
2 h
Serves
2
Difficulty
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4.5
2
Pork knuckle is a good dish for the holiday table.
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Serves:
Pork knuckle with skin - 600 g
Garlic - 1 pc
Tkemali - to taste
Mustard - to taste
Salt - to taste
Black pepper - to taste
Sunflower oil - 2 tbsp
Bay leaf - 2 pc
1
Make several deep cuts in the pork knuckle using a sharp knife. Place a quarter of a clove of garlic into each cut.
2
Grind garlic, salt, pepper and bay leaf in a mortar. Add oil to the crushed spices and mix thoroughly until smooth. Rub the resulting aromatic mixture onto the pork knuckle on all sides.
3
Combine a little tkemali sauce and mustard in a bowl, mixing thoroughly. Coat the shank piece on all sides with the resulting oily mixture. For optimal flavor, marinate the shanks for 2 hours (or overnight). If you wish, you can immediately start preparing the shank without pre-marinating.
4
Place the shank in a baking sleeve, carefully sealing its edges. Place the shank in an oven preheated to 100°C for 30 minutes. After half an hour, increase the temperature to 200-220°C and continue baking for 1.5 hours.
Serves:
Fat
191
Carbs
130
Protein
133
Kcal
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