Shank of the second size or how to feed a man

Dedicated to lovers of jellied meat, baked meat and other men's food
Baked pork knuckle

Ingredients

• pork knuckle 0.8-1 kg
• 1 head garlic + 2 cloves for stuffing meat
• ginger 1 cm thick round
• medium-sized onion 1 pc
• salt 4 tsp
• garlic (dry) 1 tsp
• Jamaican allspice peas 1/2 tsp
• black peppercorns 1/2 tsp
• star anise (star anise) 2 stars
• cardamom (not peeled) 4-5 pcs
• hot water 1.5 l
• sugar 1 tbsp
• mustard 50 g
• honey 50 g

Directions

1. Rinse the second size pork knuckle (if necessary). Prepare garlic for stuffing. To do this, cut 2 cloves of garlic lengthwise into 3-4 pieces and dip them into sea salt.
2. With a sharp knife, make deep cuts along the seed and insert the garlic and salt into them. Then insert chopped ginger into long strips. Use ginger only if you like it very much, as I do, after all, ginger then gives a very specific taste to the meat.
3. Put the water in the kettle to boil and in the meantime prepare all the necessary spices and spices: a head of garlic cut across, salt, sugar, dry garlic, Jamaican allspice and hot pepper, star anise stars, cardamom pods.
4. Put the shank, onion, garlic and spices in a saucepan and cover with boiling water.
5. Boil the knuckle until tender, soft, meat lagging behind the bone. It took me 1.5 hours. The aroma was incomparable, in which star anise played an important role.
6. Star anise (star anise) is a spice that works incredibly well with pork.
7. *** After boiling the shank, a meat broth very rich in spices will remain. It is perfect for making pilaf or other pork sauces and gravies. But I would not recommend cooking soup or borscht on it, the broth has too rich taste of anise.
8. Preheat oven to 200-250 ° C.
9. Now you need to prepare the sauce. It is very simple: honey and mustard mixed in equal parts. You may need to add a little salt, it all depends on the taste of the mustard. Be sure to try this sauce, it can then be served with an already baked shank and it should be balanced with salt, spiciness and sweetness.
10. You can take hot mustard for baking the shank and Dijon for the sauce, be guided by your taste. My mustard is not too hot, so it went well in both the baking sauce and the sauce for serving.
11. Place the shank lovingly on the foil in a baking dish, coat thoroughly with sauce and send to the oven. Since the shank is already ready and soft, baking is necessary to obtain a fragrant and tasty crust. If there is a grill in the oven, turn on the grill. Do not keep the shank in the oven for too long - the meat can dry out and lose its juiciness.
12. At the maximum of my oven (probably 230 ° C, the highest possible temperature), the shank was baked for about 15 minutes.
13. The shank is ready!