Recipe for Knuckle of pork with baked potatoes and caramelised mushrooms
We present a dish that we can call ideal for holidays and special occasions. This recipe for knuckle of pork with baked potatoes and caramelised mushrooms will leave no one indifferent. It is an elaborate recipe that takes some time to prepare, but we assure you that it is worth every minute you spend in the kitchen. When it comes to presenting our dish, we recommend placing the knuckle on an elegant plate, followed by the potatoes cut in half and the caramelised mushrooms on top. Delicious.
Surprise everyone with this great recipe for knuckle of pork with baked potatoes and caramelised mushrooms, ideal for special occasions.
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First of all, clean the knuckle well and dry it with kitchen paper. It is advisable to take it out of the fridge a while beforehand so that it is at room temperature when we start cooking.
Add one litre of water to the mixing bowl of the Küken food processor.
Place the deep steam tray.
Place four bay leaves and five pepper balls at the bottom of the tray. Place the knuckle on top and season to taste with salt and pepper. Put the lid on.
Cook for 1 hour in high steam mode.
Prepare the glaze for the knuckle. In a bowl, add 5 ml olive oil, 10 g mustard, 5 ml soy sauce, 5 ml vinegar and a pinch of salt. Stir well to combine all the ingredients. Set aside.
Preheat the oven for 5 minutes at 200ºC.
Once the knuckle has finished steaming, pour a dash of olive oil on a baking tray and spread it well over the entire surface. Place the knuckle and, using a kitchen brush or a small spoon, brush the knuckle with half of the glaze we prepared earlier.
Bake for 40 minutes at 210ºC, keeping an eye on the oven from time to time so that it does not over-bake.
Carefully remove the tray from the oven, turn the knuckle over and brush with the remaining glaze. Put the tray back in the oven.
Bake for 25 minutes at 190ºC.
Remove the knuckle from the oven and set aside.
In a separate tray, pour a drizzle of olive oil and place the two whole potatoes with their skins on, well washed. Pour another drizzle of oil on top and season to taste.
Bake for 35 minutes at 210ºC, keeping an eye on the oven so that the potatoes do not brown too much.
Once the process is finished and with the oven turned off, leave the potatoes in the oven and put the tray with the knuckle in so that it warms up while we continue cooking.
Prepare the sauce for the mushrooms. In a small bowl, add 50 g brown sugar, 50 ml soy sauce, 100 ml water and 100 ml olive oil, stir well and set aside.
In a frying pan, pour a dash of olive oil, add one or two chopped garlic and a little parsley, also chopped. Cook over a medium heat for three minutes.
Add the mushrooms, previously washed and cut into medium-sized pieces, and the reserved sauce.
Cook for a few minutes until the mushrooms are tender and have caramelised.
Now we can present our recipe. Place the knuckle of pork, potatoes and caramelised mushrooms on a tray or platter.
Ingredients
Directions
First of all, clean the knuckle well and dry it with kitchen paper. It is advisable to take it out of the fridge a while beforehand so that it is at room temperature when we start cooking.
Add one litre of water to the mixing bowl of the Küken food processor.
Place the deep steam tray.
Place four bay leaves and five pepper balls at the bottom of the tray. Place the knuckle on top and season to taste with salt and pepper. Put the lid on.
Cook for 1 hour in high steam mode.
Prepare the glaze for the knuckle. In a bowl, add 5 ml olive oil, 10 g mustard, 5 ml soy sauce, 5 ml vinegar and a pinch of salt. Stir well to combine all the ingredients. Set aside.
Preheat the oven for 5 minutes at 200ºC.
Once the knuckle has finished steaming, pour a dash of olive oil on a baking tray and spread it well over the entire surface. Place the knuckle and, using a kitchen brush or a small spoon, brush the knuckle with half of the glaze we prepared earlier.
Bake for 40 minutes at 210ºC, keeping an eye on the oven from time to time so that it does not over-bake.
Carefully remove the tray from the oven, turn the knuckle over and brush with the remaining glaze. Put the tray back in the oven.
Bake for 25 minutes at 190ºC.
Remove the knuckle from the oven and set aside.
In a separate tray, pour a drizzle of olive oil and place the two whole potatoes with their skins on, well washed. Pour another drizzle of oil on top and season to taste.
Bake for 35 minutes at 210ºC, keeping an eye on the oven so that the potatoes do not brown too much.
Once the process is finished and with the oven turned off, leave the potatoes in the oven and put the tray with the knuckle in so that it warms up while we continue cooking.
Prepare the sauce for the mushrooms. In a small bowl, add 50 g brown sugar, 50 ml soy sauce, 100 ml water and 100 ml olive oil, stir well and set aside.
In a frying pan, pour a dash of olive oil, add one or two chopped garlic and a little parsley, also chopped. Cook over a medium heat for three minutes.
Add the mushrooms, previously washed and cut into medium-sized pieces, and the reserved sauce.
Cook for a few minutes until the mushrooms are tender and have caramelised.
Now we can present our recipe. Place the knuckle of pork, potatoes and caramelised mushrooms on a tray or platter.
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