Garlic Ham Pork Knuckle with Rattles in Roasting Bag
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 15 mins |
| Total Time | 9 hrs 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 pork knuckle (ham), approx. 400 g
- 2 teaspoons garlic, finely grated
- 4 teaspoons mustard
- 1 glass sauerkraut (butcher`s cabbage)
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C top and bottom heat or 160 ° C circulating air.
- Make a spreadable paste from the mustard and garlic. Brush the pork knuckle thoroughly on all sides, not forgetting the meat pockets. Let it steep overnight
- Fill the slaughtered cabbage as a bed in the roasting bag and place the pork knuckle on top with the rind facing up.
- Close the roasting bag, make a small cut according to the manufacturer`s instructions so that the steam can escape and place it on the cold baking sheet.
- Cook everything for about 1 hour and 15 minutes.
- Cut open the bag, remove the pork knuckle and brown the rind until crispy under the grill.
- Arrange the slaughtered cabbage and possibly mashed potatoes on a plate and add the pork knuckle after grilling.
- Tip:
- If you like, you can add half a pork cheek as a flavor carrier.
- You have a special taste experience when you put a good sip of malt beer in the roasting bag.
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