Pork knuckle in the oven

I used to think that pork knuckle was only suitable for cooking delicious jellies from it. But after reading the information online, I realized that this topic is very popular with many peoples who prepare it in the Czech Republic, Germany and many other countries, because it is just the perfect snack for cold beer. It is recommended to cook pork knuckle in the skin, because then the meat will be more juicy and tasty. And although it should be cooked long enough, and this is a bit troublesome, but the result is a very tasty dish. And to make the meat less fatty, I'll tell you what to do. So I present to your attention a recipe for pork knuckle. We will prepare it in 2 stages - first cook, and then bake. Of course, you could immediately send it to the oven, but then you would have to wait at least 3 hours. We will reduce the cooking time a bit.

Ingredients

• pork knuckle or pork shank - 1 piece;
• 1 small carrot;
• 1-2 small bulbs;
• 3-4 cloves of garlic;
• salt - to taste;
• ground allspice;
• ground coriander;
• a few bay leaves;
• black and sweet pepper peas;

Directions

1. First, we boil the pork knuckle so that it cooks faster. Therefore, it must be thoroughly rinsed in cold water and thoroughly clean the skin with a sharp knife.
2. Then we will prepare vegetables. Carrots should be peeled and cut into several pieces. We also clean a bulb, leaving the last layer of a husk, we cut off from it a top, we cut in half. We take a few bay leaves
3. In a large saucepan put boiling water. Add onions, carrots, bay leaf, 5-6 peas of black and allspice and salt the water well, even add a little salt. You can crush the pepper a little to make the handle more fragrant.
4. When the water with spices has boiled, it's time to send the pork knuckle there. Wait until it boils, simmer and cook for about an hour - it all depends on how young the meat is and how soft we want to get it as a result.
5. When the handle is cooked, spread it on a plate to cool down a bit - so you can easily take it with your hands. Now is the time to make incisions in the skin with a sharp knife so that subcutaneous fat leaks through them during baking. You can also stuff the handle with garlic - the meat will be more fragrant. Now our handle is almost ready for baking.
6. Then take a baking dish, grease it a little with vegetable oil and spread the handle on it.
7. Sprinkle it with ground allspice and ground coriander. If there is no fragrant, you can use ground black pepper.
8. It is necessary to preheat the oven to 200 degrees and send there a pork knuckle. When the skin is slightly browned, the temperature can be reduced to 190 degrees and baked until done. Every 10-15 minutes, the knuckle can be watered with fat, which will be quite a lot - so you get a ruddy and crispy crust. Bake the pork knuckle in the oven for about an hour, again, it all depends on how young the meat you took.