Pork Foreshank - 1 PC.
Mayonnaise - 2 tbsp
Mustard - 1 tbsp
Soy sauce - 2-3 tbsp
Garlic - 2-3 cloves.
Salt - to taste.
Condiment (dried herbs, and any seasoning for pork) - to taste.
Pork knuckle carefully rinse, clean, singe (if needed), dry with paper towels and put in a form in which you will marinate. Form should be tight fitting lid. Prepare marinade: in a bowl, combine mustard, mayonnaise, soy sauce, chopped garlic and seasoning. In the knuckle to make several longitudinal incisions, not a lot, RUB some salt and coat with the marinade, carefully rubbing it into the skin, under it and in the notches of the shank. Tightly close the form and remove the workpiece in the fridge for a day.
The next day to get the knuckle, wrap in foil (I wrap in 2 layers, folding the foil crosswise in order to avoid possible leakage of juice), lay on a baking sheet and send in a preheated 180 degree oven. Bake for about 3 hours. With the knuckle you need to periodically glance, but after 1.5-2 hours.
After 3 hours to deploy the foil and bake another 30 minutes until Browning. Attention! Cooking time and temperature heat can vary a little depending on your oven. Ruddy, a fragrant knuckle can bring to the table.