You will need
    • For the first recipe:
    • knuckle 0.5 kg;
    • lime - 1;
    • garlic - 4 cloves
    • onions - 1-2 PCs;
    • carrots - 1-2 PCs;
    • honey - 2 tbsp. spoon;
    • salt;
    • coriander; mint; thyme.
    • For the second recipe:
    • knuckle 1 kg;
    • beer is about 5 liters;
    • mustard
    • salt
    • For the third recipe:
    • knuckle 1.5 kg;
    • 0.5 liters of beer;
    • honey - 4 tbsp. spoons;
    • mustard - 1 tbsp
    • salt; Bay leaves; ground pepper; cumin
    • water.
Instruction
1
Marinate pork in a plastic bag, leaving overnight in the fridge. Before you put the knuckle in the package, cover it with spices. Take four large cloves of garlic, squeeze them in a Cup. Then from half a lime cut out the flesh and add it to garlic. In a Cup add two tablespoons of honey. A mixture of salt, mix with three tablespoons of soy sauce. Can put spices — coriander, mint, thyme.
2
The ingredients mix well and the resulting "porridge" smother the meat. Place pork in a plastic bag and leave to marinate overnight. The next day, remove from package, wrap in foil and bake in the oven for an hour and a half.
3
Coat pork with mustard, leave overnight in the fridge. The next day put in a large kettle, pour beer. Kazan, close, place in oven and simmer in the beer for 1.5 — 2 hours.
4
Signature recipes of the food variety. The main component of the marinade is beer. The meat is soaked in the malty drink, then pour in the frying process. Use not too bitter beer with a high content of hops.
5
Take pork hock , about 1.5 kg, put them in a saucepan. Pour the meat with water, add salt, add the Bay leaf, whole onion, coarsely chopped carrots. Bring to a boil, remove the foam with a slotted spoon. After boiling, turn down fire and simmer for two hours. Then remove the pan from the heat and leave in broth overnight.
6
In bowl, combine beer, honey and mustard. The sauce is slightly warm. Put the cooked shanks in a form for roasting, cut the skin, RUB with cumin, paprika powder, pour over meat sauce. Put to bake in preheated to 190 degrees oven, bake for 1.5-2 hours — follow the education of a ruddy crust. Don't forget to baste pork with sauce every 10-15 minutes. Ready pork put on a dish, let cool slightly, then serve cut into slices.