pork knuckle in the sleeve, using only mustard and honey

This is one of my favorite recipes: the knuckle is very soft, juicy, fragrant. No one will say that I cook it from the cheapest meat.

Ingredients

• pork knuckle, 2 pcs;
• mustard, 4 tbsp;
• honey, 2 tbsp;
• salt, star anise, cumin.

Directions

1. Wash the meat well with cold water and dry with towels. If necessary, clean the skin from dirt and bristles.
2. Put the meat in a saucepan, salt and pour cumin or cumin, pour cold water and cook after boiling for about 1.5 hours on low heat. Pre-remove the foam.
3. Take mustard to taste, mix with honey.
4. Remove the knuckles from the broth and cool slightly.
5. Grease the meat on all sides with sauce and put it in a roasting sleeve - each separately.
6. We fix edges, we make punctures with a toothpick and we spread knuckles on a lattice in an oven. Preheat to 180 degrees and bake for about 1 hour.
7. 15 minutes before the end of baking, cut the sleeve and pour the juice over the meat.
8. A ruddy, fragrant, juicy dish looks great even on a holiday table.
9. You can make meat into a roll by cutting the bones, smearing the sauce inside and out, and wrapping it with string.