Pork knuckle with potato salad

Pork Knuckle with Potato Salad

I propose a traditional recipe, full of flavor and comfort: pork knuckle with potato salad. This dish is perfect for family meals or special occasions, being not only tasty but also a true visual delight. Let's begin the culinary adventure!

Preparation time: 20 minutes
Baking time: 1 hour and 30 minutes
Total time: 1 hour and 50 minutes
Number of servings: 4

Ingredients:
- 1 pork knuckle (approximately 1.5 kg)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon sweet paprika
- 2 cloves garlic, minced
- 500 g potatoes
- 200 g pickled cucumbers
- 1 red onion, finely chopped
- 200 g mayonnaise
- 2-3 tablespoons vinegar (to taste)
- 1 bunch fresh parsley, chopped
- Olive oil (optional)

Preparation:
1. Preheating the oven: Start by preheating the oven to 180 degrees Celsius. This will ensure even baking of the knuckle.

2. Preparing the knuckle: Wash the knuckle well under cold water. If desired, you can score the skin in a cross pattern to allow the spices to penetrate better. Then, rub it with salt, pepper, sweet paprika, and garlic, making sure all the spices are evenly distributed. This marinating will provide intense flavor and aroma.

3. Steaming the knuckle: Place the knuckle in a steamer or in a pot with boiling water, covering it. Steaming for about 30 minutes will help soften the skin, making it crispy at the end.

4. Baking the knuckle: After steaming, transfer the knuckle to a baking tray. You can add a few sprigs of thyme or rosemary for extra flavor. Bake the knuckle for 1 hour and 30 minutes or until the skin becomes golden and crispy. It is recommended to turn it halfway through for even baking.

5. Preparing the potato salad: While the knuckle is in the oven, peel and cut the potatoes into cubes. Boil them in salted water for about 15-20 minutes or until they become soft but not mushy. Drain and let them cool.

6. Mixing the salad: In a large bowl, combine the boiled potatoes, chopped pickled cucumbers, red onion, and mayonnaise. Add vinegar to taste and gently mix to avoid mashing the potatoes. Sprinkle chopped fresh parsley on top for an extra touch of freshness.

7. Serving: When the knuckle is ready, take it out of the oven and let it rest for a few minutes. Cut it into generous slices and serve it alongside the potato salad. You can also add a drizzle of olive oil for a more intense flavor.

Personal suggestion: This pork knuckle recipe is delicious and pairs well with a cold beer or a dry white wine. You can experiment with different types of pickles in the salad, such as carrots or radishes, to add a pleasant contrast of textures and flavors.

This pork knuckle with potato salad recipe is simple yet impressive, and it will surely become a family favorite. Enjoy every bite and savor the enticing flavors it offers!

 Ingredients: PORK SHANKS: 4 pork shanks, 4 carrots, 4 onions, 1 bottle of beer, salt, pepper, garlic, and cumin. POTATO SALAD: 1.5 kg of potatoes, 6 regular onions chopped into small cubes, 7-8 pickled cucumbers cut into cubes, pepper, salt, and vinegar. DRESSING FOR THE SALAD: mayonnaise from one egg (half the quantity), 350g of yogurt, 1-2 teaspoons of mustard.