Two excellent recipes for preparing pork shank in different marinades and baking conditions are described below in this article.
The recipe for pork shank in beer baked in foil in an oven or in a multivark in Bavarian
Ingredients:
- shin of pork - 2 pcs. 1,5 kg each;
- onion - 2 onions;
- Porter brand beer - 2 bottles;
- vegetable oil - 40 g;
- garlic - 4 teeth;
- salt;
- rosemary;
- fresh basil - 10 leaves;
- parsley fresh - 4 branches;
- Lavra - 2 sheets;
- cumin - ½ tsp.
Preparation
The main thing to choose the right pork shank, they should be meat, with bacon, but with a minimum of its quantity, the skin must be thin and tender, light not yellow. Just look at the condition of the skin, so that there are no tears and deep cuts. After purchase, wash the shanks well, if necessary, place them in a container with warm water and rub with a stiff sponge for washing dishes. We draw your attention to the presence of bristles, as the skin in this dish is not just edible, but is considered the most delicious part, you need to scrupulously inspect the shank. And when you find even the smallest remains of stubble, osmalite it over an open fire and wash it again. Since the bristles can become a big problem for your stomach.
Then add the crushed garlic and all the other ingredients except the oil in the brazier or other cast-iron dishes and pour it into the beer. The handles should not be cooked, but languish on low heat with the lid closed for 120 minutes. In the middle of cooking, turn them on the other side and do not forget to remove the foam in the process.
After this preparation, it is advisable to wait until the calf is cooled naturally by the resulting broth and at the same time the beer broth. Set the oven 180 degrees so that it is ready to receive the handle. Only after this they must be dried and plentifully spread with oil. Then wrap it individually in foil so that after half an hour you can carefully unfold them, not allowing flow of juices, and send the baked. And then unfurl and as many others hold in the oven to bake the skin.
Instead of the oven, you can use the multivark installed in the "Baking" mode for 1 hour, only the rudder should be wrapped tightly with foil and in the middle of the process turn to the other side.
Pork shank baked with potatoes in the sleeve in the oven
Ingredients:
- shin of pork -1,5 kg;
- potatoes - 0.7 kg;
- onion - 1 onion;
- carrots - 1 piece;
- garlic - 7 teeth;
- parsley - 5 branches;
- paprika - 5 g;
- pepper - 5 g;
- coriander - 1 teaspoon;
- laurel - 1 sheet;
- vegetable oil - 100 g:
- salt.
Preparation
Clean the shin, wash it, get rid of the stubble, if it is. In the pan, put the shin in water and bring to a boil, remove the foam. And only after the foam ceases to form, add 4 crushed chives, large-cut vegetables and all other ingredients except oil and paprika. Thus, simtite the shin for about an hour, after which let it cool on its own in the broth.
Potatoes should be chosen not too small, since it will be prepared for 2 hours and should not be boiled. Mix 70 g of oil with salt, paprika and a squeezed garlic clove and pour this mixture of purified potatoes, mixing well.
After cooling, remove the stick from the broth, and turn on the oven for heating up to 160 degrees. Lower the shin and
Now put the shin and potatoes in a sleeve, let the air out of it as much as possible, tie it well, and if there is no perforated strip on the sleeve, make several punctures and send it for 2 hours to bake. And at the end of the cooking, carefully cut, and wait until the shin is browned, while not forgetting for 30-40 degrees to raise the temperature.