Pork can be not only baked in German or Czech manner , but also as a basis for a well-known dish - holodtsa. Due to the abundance of bone and cartilaginous tissue, such a cold becomes quite dense, well retains the shape and does not need the addition of gelatin. In detail about how to cook a cold from the pork shank we will describe below.
Recipe for a cold pork shank
The handle for the cold does not have to contain a lot of meat, its main role is to provide the broth with the desired texture, and the meat can already be added separately, preparing, for example, a chilled pork knuckle and chicken or pork.
Ingredients:
- pork knuckle - 1.2 kg;
- pork (pulp) - 440 g;
- onion - 130 g;
- laurel leaf - 3 pieces;
- peas of pepper - 4 pcs.
Preparation
Before properly cooking the cold from the pork shank, it is also necessary to prepare this rudder properly. If there are hairs on the skin, then sing them, any stains should be cleaned with a knife, and then, after thoroughly washing the stick, pour it over with boiling water and put into hot water until it cools completely. Put the soaked meat in another pan with a couple of liters of fresh water and a piece of pork flesh. Wait for the liquid to boil, then reduce heat and cook everything, periodically removing the foam from the surface. Cooking chill takes a long time, about 5 hours. After the time has elapsed, check that most of the water does not boil away, if necessary, pour boiling water, but not more than the initial level of the liquid. Next, put in the broth onions, peppercorns and laurel. Cook still for about an hour, try the broth and season if necessary. After you strain it through a sieve with gauze, flesh dissolve into pieces of acceptable size. If desired, in the cold can also go thinly chopped leather with shank. Pour the meat base with a thick broth and leave in the cold until it freezes.
Delicious jelly from pork knuckle and beef
Ingredients:
- pork knuckle - 1.1 kg;
- onion - 210 g;
- garlic - 3 teeth;
- carrots - 155 g.
Preparation
First, take up the preparation of the pork shank. After pouring, mopping and soaking the meat for a couple of hours, fill it with a couple of liters of fresh water and put it on the fire. How much to cook a chill from a pork shank depends on the amount of bone and cartilage tissue in it. On average, the cooking of the cold takes about 4 hours, while you should remember to remove the foam from the surface during cooking, and for an hour before cooking put onions in broth and with carrots and crushed garlic teeth. The rich broth can be checked for availability by scooping it with a teaspoon and leaving to cool. If the cooled mass is sticky - the core of the holland is ready. Extract the vegetables and take the meat off the bone. Pork flesh is disassembled and laid out in a serving plate. Fill it with broth. If desired, you can also decorate the jelly with fresh vegetables, eggs and greens. Leave the snack to freeze in the cold, and then take off the sample.
Cold from the pork shank in the multivark
Plus multivarka is the ability to cook in it certain ingredients for a long time, while simultaneously doing their own business. Immerse the necessary ingredients in the bowl, pour water and leave - the device itself will take care of a delicious dish.
Ingredients:
- pork shank - 780 g;
- pork legs - 470 g;
- onion - 160 g;
- carrots - 130 g;
- leaf of the laurel.
Preparation
After cleaning all used meat products, put them in a bowl along with vegetables and pour water to the maximum. Bring the liquid to a boil in any mode, remove the noise from the surface, put in salt and switch to "Quenching" for 5 hours. After cooking, strain the broth, disassemble the meat, spread it over the forms and fill it.