Welcome to a recipe that promises pure comfort and flavor: the magnificent Rulka, or roasted pork knuckle with potatoes! A beloved centerpiece in many Central and Eastern European feasts, this dish is all about transforming a humble cut of meat into a culinary masterpiece. Imagine tender, fall-off-the-bone pork with a perfectly crispy, golden skin, surrounded by fluffy potatoes and sweet carrots that have soaked up all the delicious flavors. It's the kind of meal that gathers everyone around the table, perfect for a special occasion or a hearty weekend dinner. Let's get cooking!
Pork Knuckle with Potatoes — a simple recipe for a festive table
Ingredients for Pork Knuckle with Potatoes
- 1 pork knuckle, about 1.5 kg (3.3 lbs)
- 800 g potatoes (about 1.8 lbs)
- 200 g carrots (about 0.4 lbs)
- 1 head of garlic
- 2 onions
- 1 chili pepper pod
- 1 parsley root
- 2-3 celery stalks
- 1 bunch of dried celery
- 4 bay leaves
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- 2 tbsp mayonnaise
- sunflower oil, salt, ground red and black pepper
How to Cook Pork Knuckle with Potatoes
Place a dried parsley root, bay leaves with twigs, and dried celery at the bottom of a large soup pot.
Placing spices and seasonings in a pot
Wash the pork knuckle, scrape the skin, rinse it thoroughly again under cold running water, and place it in the pot on top of the spices. Cut small onions into several pieces. There’s no need to peel the onions – the skin gives the broth a beautiful golden color. Peel the garlic cloves and cut them in half. Add the onion and garlic to the pot.
Placing the pork knuckle on top of the spices
Adding onion and garlic to the pot
Pouring cold water into the pot
Then, pour in cold water to completely cover the meat. The water level should be a few centimeters above the meat. Add coarse salt to taste, fennel and coriander seeds, and a chili pepper pod.
Adding salt, fennel, and coriander
Place celery stalks in the pot, cover it tightly with a lid, put it on the stove, and bring to a boil. After it boils, skim off any scum with a slotted spoon, reduce the heat to the minimum, and simmer for 2 hours.
Simmering the pork knuckle for 2 hours
Peel the raw potatoes. Cut large tubers in half, and leave small ones whole. Scrape the carrots and trim the ends. Add the peeled vegetables to the pot 30 minutes before the end of the cooking time.
Adding vegetables to the meat
Then, remove the pot from the heat, take out the meat and vegetables, and place them on paper towels. Our Rulka (a traditional pork knuckle dish) with potatoes for the festive table is almost ready!
Grease a baking dish with sunflower oil. Place the pork knuckle in the center and arrange the boiled vegetables around it. Brush the meat with mayonnaise, sprinkle with fennel and coriander. Drizzle the potatoes and carrots with sunflower oil.
Preheat the oven to 210°C (410°F).
Place the dish with the pork knuckle in the preheated oven for 30 minutes, during which time the pork knuckle and potatoes will develop a delicious golden-brown crust.
Roasting the pork knuckle with potatoes until golden brown
Serve the pork knuckle with potatoes straight from the oven, garnished with fresh herbs before serving. And don’t forget to serve it with a mug of cold beer!
Pork knuckle with potatoes for the festive table
And there you have it—a spectacular roasted pork knuckle with potatoes, ready to impress your family and friends! This dish is best served hot, straight from the oven, allowing everyone to admire its glorious golden crust before diving in. Traditionally, it pairs wonderfully with sauerkraut, pickled vegetables, or a sharp mustard to cut through the richness. And as mentioned, a cold glass of beer is almost a mandatory companion! We hope you enjoy making and sharing this hearty, soulful meal. Bon appétit!
0 comments