The knuckle roast is a formidable presence dish on the table. Its design is extremely simple.
Knuckle meat is prized for its delicious taste.
The roasts are recipes very Murcia land characteristics. Roasting technique is to provide heat in the workpiece from all angles without direct contact with said heat source.
This technique allows browned on the outside and then inside.
The variety of meats that exist in the region of Murcia has resulted in many recipes.
Ingredients for 4 people
1 kilo of pork knuckle4 medium potatoes2 cloves of garlic3 ripe tomatoes50 grams of pineOlive oilSalt and pepper
Method of preparation
Step 1: Prepare the ingredients
Lots of pork are prepared, by withdrawing the excess fat. Cleaned of possible pieces of bone that had been chipped.
The potatoes are peeled and washed. Are cut by half. The tomatoes were washed and cut in half. Garlic cleaned and cut into slices. Parsley, once washed, chop finite.
Step 2: Preheat and bake
In the baking ingredients are stacked.
First sorted potatoes and knuckle thereupon is grated tomato on whole. They salt & pepper and spread the parsley and pine nuts. Meanwhile, the oven will have been warming up for about ten minutes.
Once reached the 150 ° C temperature, is introduced into the oven tray. Half an hour at 200 ° C is sufficient for the total ingredients are done.
Table and accompanying presentation
The knuckle roast is a very simple dish to prepare, but it presents a formidable appearance in the table. The part of the shank should be golden brown on its outer shell and undercooked inside.
The dish must contain a balanced, a side of potatoes, also golden.
Ingredients should be sprayed with a little sauce collection tray bottom.
A red wine for aging, Crianza, Reserva or Gran Reserva, goes perfectly with this dish.
Knuckle meat is prized for its delicious taste.
The roasts are recipes very Murcia land characteristics. Roasting technique is to provide heat in the workpiece from all angles without direct contact with said heat source.
This technique allows browned on the outside and then inside.
The variety of meats that exist in the region of Murcia has resulted in many recipes.
Ingredients for 4 people
1 kilo of pork knuckle4 medium potatoes2 cloves of garlic3 ripe tomatoes50 grams of pineOlive oilSalt and pepper
Method of preparation
Step 1: Prepare the ingredients
Lots of pork are prepared, by withdrawing the excess fat. Cleaned of possible pieces of bone that had been chipped.
The potatoes are peeled and washed. Are cut by half. The tomatoes were washed and cut in half. Garlic cleaned and cut into slices. Parsley, once washed, chop finite.
Step 2: Preheat and bake
In the baking ingredients are stacked.
First sorted potatoes and knuckle thereupon is grated tomato on whole. They salt & pepper and spread the parsley and pine nuts. Meanwhile, the oven will have been warming up for about ten minutes.
Once reached the 150 ° C temperature, is introduced into the oven tray. Half an hour at 200 ° C is sufficient for the total ingredients are done.
Table and accompanying presentation
The knuckle roast is a very simple dish to prepare, but it presents a formidable appearance in the table. The part of the shank should be golden brown on its outer shell and undercooked inside.
The dish must contain a balanced, a side of potatoes, also golden.
Ingredients should be sprayed with a little sauce collection tray bottom.
A red wine for aging, Crianza, Reserva or Gran Reserva, goes perfectly with this dish.
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