Marinade for pork knuckle

By Admin | Cooking Recipes
11 July 2016

Shin is most closely adjacent to the tribe of the pork leg (forearm or lower leg).It is widely used in cooking for human consumption as a whole (baked, smoked, cooked, and so on) as a separate dish, and has been successfully used for soups, jellied meat and other dishes.Typically, the knuckle is dominated by rather tough connective tissue.In this regard, when used as a separate dish pork leg may be sufficiently rigid.In order to achieve the desired softness of dishes, many cooks use marinade for pork knuckle.The following will be considered some of the most popular recipes marinade.

marinade for pork knuckle soy sauce

To prepare you need the following ingredients:

  • soy sauce - 50 ml;
  • water (you can use mineral) - 50 ml;
  • garlic - one head;
  • black pepper (spicy) - one teaspoon without a hill;
  • oil (olive) - two tablespoons.


Garlic rubbed on a fine grater or converted into pulp in chesnokodavilke.All components are thoroughly mixed and vigorously rubbed obtain compositions shan

k.Put shin four hours in a cool place, and then baked in the oven.

marinade for pork knuckle on the basis of red wine

To prepare the marinade, use the following components:

  • dry red wine - 350 ml;
  • black pepper allspice (peas) - 20 peas;
  • salt - half teaspoon;
  • Garlic - two cloves.


Shin must be thoroughly washed and dried.Garlic cloves must be cut in half lengthwise.Now cloves dipped in salt and rub her shin around the perimeter until the salt is complete.Wine is poured into an enamel saucepan and put on fire.Bring to the boil and add the black allspice.Put on low heat and cook for ten minutes.Wine and pepper drink cooled to room temperature and poured his shin.Allow to stand for 24 hours to marinate in a cool place (eg refrigerator).Next, choose the method of preparation.You can vaporize shank, without draining the marinade, and simply add the water or drain the marinade and roast leg of pork in the oven.

Regardless of the type of marinade and pickling to obtain maximum softness of the shank, it is possible to make thin and long incisions or marinade to enter inwards via syringe and thick needle.