Pork Knuckle Baked with Mandarins
Main Dishes • Austrian
Description
Dry mustard: the finer the grind, the better. I came across English mustard, Colman's Mustard in a yellow tin — very pleasant and not as sharp as ours. Adding water to the baking tray will prevent the mandarins from burning and the meat from drying out. The aroma of mandarin, celery, and dill is very unusual and pleasant. The dish can be eaten cold, but in that case, the meat should be sliced into thin pieces. Give it a try.
Ingredients
- Smoked pork knuckle 1 piece
- Mandarins 2 pieces
- Ocean salt 1 tablespoon
- English Dry Mustard 1 tablespoon
- Mixed Spicy Herbs 1 tablespoon
- Mixed Spicy Herbs to taste
- Celery stalk 2 pieces
- Dill to taste
Step-by-Step Guide
Step 1
Rub the pork knuckle (600–800 grams) with coarse sea salt, dry mustard, and the herb mixture. Leave it to marinate overnight in a cool place.
Step 2
Place the marinated pork knuckle on a baking tray, tightly wrapped in foil, on a layer of thickly sliced mandarins, celery, and dill. Add 250 ml of water to the baking tray and place it in a preheated oven at 180–390°F.
Step 3
After an hour, turn the baking tray 180 degrees, add more water, and leave it for another 1.5 hours.
Step 4
Remove the baking tray, carefully unwrap the foil with a wooden skewer, check the meat's doneness, make crosswise cuts on the skin with a sharp knife, turn on the top burner of the oven, and place the pork knuckle back in the oven uncovered for another 15–20 minutes to crisp the skin.
Step 5
Before serving, place the pork knuckle on a platter along with the baked mandarins and herbs.
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