Meat in an aerogrill

Juicy inside and crispy outside - the most delicious meat! Cook! Pork knuckle in an aerogrill is a simple homemade dish of the restaurant level! It is good to cook it in the cold season for a cozy family lunch and dinner.

Valeria

The author of the recipe

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Composition / ingredients

servings:

Pork knuckle

1.5

Garlic

Salt

to taste

Ground black pepper

to taste

Greenery

For the sauce:

Grainy mustard (French)

Honey

100

For garnish:

Sauerkraut

300

White wine (dry)

150

Bacon

150

Tomato paste

Cumin

Onion

100

Vegetable oil

100

Salt

to taste

Ground black pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 34 % 13 g

Fats 50 % 19 g

Carbohydrates 16 % 6 g

262 kcal

GI: 40 / 0 / 60

Step-by-step cooking

Cooking time: 2 h

Step 1:
How to make meat in an aerogrill? Wash and dry the pig's front knuckle. Make incisions to the full depth and from all sides.
Step 2:
Peel the garlic and cut into large strips. Fill the slots in the steering wheel with it.
Step 3:
Season the meat with salt and pepper.
Step 4:
Lubricate the entire surface with vegetable oil. If desired, add more salt and pepper.
Step 5:
Put the steering wheel in the air grill on the middle grill. Low airflow, 1 hour and 10 minutes.
Step 6:
Cut the onion into strips and put it in a saucepan with heated oil.
Step 7:
Cut the bacon into large strips and put it to the onion. Passer until golden brown.
Step 8:
Add bay leaf and pepper.
Step 9:
Add sauerkraut and tomato paste, add salt.
Step 10:
Pour over the wine and simmer for 30 minutes.
Step 11:
Mix mustard with honey.
Step 12:
When the aerogrill has completed the mode, lubricate the knuckle with sauce from all sides and set the same mode for another 20 minutes. The wonderful meat in the aerogrill is ready!

Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .

Tomato paste in this recipe can be replaced with tomatoes in their own juice, fresh tomatoes or ketchup.

Pierce the meat with a knife: if the knife enters easily and the light juice flows, then it is ready, if the juice is pink or red, you need to continue cooking.