Everyone knows that the recipe of pork shank is a traditional property of German and Czech cuisines, but very few people know that there are Asian variations of this recipe. We decided to pay tribute to some national peculiarities of the preparation of this part of the carcass in this material.
Handle in beer in German - recipe
Preparing the shank is not fraught with any technological tricks, but what you have to stock up with is patience. The fact is that before starting baking the shank should be held in spices the whole night, and then a long process of languishing meat in beer begins.
Ingredients:
- pork shank - 1 pc. (about 2 kg);
- dried juniper - 1 teaspoon;
- Fenugreek seeds - 1 teaspoon;
- salt - 1 teaspoon;
- garlic - 2 teeth;
- dark beer - 245 ml.
Preparation
Pre-rinse and dry the rudder well. In the stupa, rub juniper berries with fenugreek, salt and garlic teeth and grate the pasta on the shank with the paste obtained. Leave the meat to soak up the aromas for the whole night, and the next day put the meat in the baking dish. To the shank does not touch the bottom of the mold, it is usually covered with pieces of carrots or onions. Next, pour the beer on the baking tray, but so that it does not touch the shank, then carefully wrap it all with foil and leave to bake for an hour and a half at 180. After a while, cut the cuticle on the shank so as to cut through the fat. A similar trick will help the excess fat to become drowned. Preheat oven to 250 degrees and leave in it for 15-25 minutes. When the peel becomes crispy and has a pronounced golden hue - the meat can be served.
The recipe for cooking shank in Czech
The Czech shank is prepared with a minimal set of spices and herbs, and simple technology allows you to get the finished dish after three hours.
Ingredients:
- pork shank - 1 pc. (1.5 kg);
- garlic - 4 teeth;
- salt - 1 tbsp. a spoon;
- any root vegetables - 150 g;
- onion - 130 g;
- cumin - ½ tsp.
Preparation
No pre-marinated this recipe for baked shank does not involve. Rub salt and cumin with garlic teeth into the paste, pour a little water. The resulting mixture carefully rub into the skin on the pork shank. Optionally cut onions with root vegetables and lay them on a baking tray - the size and taste here do not matter, since vegetables only play the role of a pillow. On top of the vegetables, place the board itself, pour in about a glass of water and put everything in a preheated oven to 200 degrees, carefully closing the form with foil. After an hour and a half remove the foil, and leave the ham throat.
Recipe baked in oven oven baked
Asians are very fond of pork, and therefore it is not surprising that in the eastern kitchen there was also a variation of the preparation of the "Vepreva knee". Of course, it is strikingly different from all that we have seen in European cuisine, but nevertheless has the right to exist.
Ingredients:
- pork knuckle - 1.5 kg;
- slices of ginger - 2 pcs .;
- onions - 135 g;
- anise stars - 2 pcs .;
- laurel leaves - 2 pieces;
- beef broth - 320 ml;
- soy sauce - 45 ml;
- starch - 10 g.
Preparation
After washing and completely drying the meat, send it to grate in a preheated to 245 degree oven for an hour. After a while, leave the oven to cool to 170 degrees, and then take the sauce in which the shank will languish. Fry large onion rings with anise and ginger, add laurel and fill with a mixture of broth and soy. Dissolve the starch in a small amount of cold water and pour the starch solution into the sauce. Place the baked roulk in it, cover the dishes with foil and send the baked for 3 hours.