We serve it with vegetables; choose a side dish according to your own preferences.
Pork knuckle roasted in mustard - very piquant meat with a delicate golden crust (recipe)
- 1 serving
- 0 minutes
For 1 serving
Ingredients
Preparation procedure
- Rinse the pork knuckle with water and dry it. Peel the garlic and cut it into thin slices.
- Stud the knuckle with garlic slices by making small holes in the meat with a knife and inserting the individual garlic slices into them.
- Then rub the knuckle with salt, pepper and half a jar of mustard.
- Place the meat into a container, cover the container with transparent food-grade plastic wrap and let the knuckle marinate for 24 hours, or at least overnight.
- Turn the meat occasionally.
- After 24 hours coat the meat with the remaining mustard, wrap it in aluminum foil and bake in the oven for about an hour, possibly longer. I regularly checked the knuckle, unwrapped the foil and poked the meat with a knife.
- As soon as a knife easily penetrates the meat, you can fold the foil and let the knuckle bake a little longer until a golden crust forms.
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