Hungarian crispy pork knuckle (Csülök Pékné módra)

This traditional Hungarian dish has an unclear origin. The baker’s wife didn’t like cooking in the kitchen. Thus, after her husband finished baking the bread out of the oven, he just placed the meat and potatoes in a pan, start to bake and went about his business. The supper was ready when he came back. The more widely acknowledged origin is that there is no connection between the dish and Mr. Baker’s wife. All the more so for between this recipe and bakers. Fatty meal that is distinctive of Hungarian cuisine, is French in origin. The crispy pork knuckles was “invented” by the local bakers, who baked the bread first, then placed the shank in the still-warm oven, covered it with grease, and periodically sprinkled jus on top. They baked it until it crisp.