Pork shank dishes for many are something complicated and inaccessible. But in fact, this is a completely erroneous opinion. Pork shank due to its peculiarity requires, of course, a long heat treatment, but otherwise all the actions of the technological process are quite simple and even an inexperienced mistress will cope with them.
We offer to try the recipe for cooking a mouth-watering and incredibly piquant pork shank in Bavarian beer, and also make of it a delicious meatloaf that will surely replace not very useful sausage products. You will be pleasantly surprised by the amazing taste of these dishes and quite simple, despite the duration, cooking.
The recipe for baked pork knuckle in Bavarian in the oven
Ingredients:
- large pork shank - 1 pc .;
- beer light or dark to choose - 1,5-2 l;
- spices for broth:
- onions - 1 pc .;
- carrots - 1 piece;
- root of parsley;
- celery root - 0.5 pcs .;
- bay leaves - 5 pcs .;
- black and sweet pepper - a few peas;
- table salt - 1 tbsp. a spoon;
- Spices for baking:
- mustard dining room - 30 g;
- honey flower - 35 g;
- garlic - 3 teeth.
Preparation
First we will prepare the pork rudder. If there are bristles, we scorch it over the fire, and then rinse thoroughly under running water, brushing off the dirt with a brush or scraping with a knife. Now we put the product in a suitable pan and pour it with beer until it is completely covered. Add the same cleared bulb entirely and roots, throw pepper peas, salt and bay leaves and cook on moderate fire for two to three hours depending on the size.
After that, we remove the pilch from the broth, stuffed with cleaned denticles garlic, rub from above with a mixture of mustard and honey and put in the oven, pre-heating it to 210 degrees. We maintain at this temperature dish until they get the desired degree of browning, periodically opening the oven and watering the wheel with juices from the baking tray.
Roll of boiled pork shank - recipe
Ingredients:
- large pork shank - 1 pc .;
- table salt;
- Ground black pepper - a few pinch;
- garlic - 2-3 teeth;
- onions - 1 pc .;
- a large carrot - 1 piece;
- root of parsley;
- celery root - 1/2 of the middle piece;
- sweet pepper - 5 peas;
- black pepper - 10 peas;
- bay leaf - 2 pcs.
Preparation
Pork rolls are prepared as well as for baking. We scorch the existing bristles and thoroughly wash the product under running water, scraping the dirt. Then put the product in a saucepan and pour it until full coating and a little more filtered water. We add there the peeled roots of parsley, carrots and celery, the whole bulb, we throw peas of black and fragrant pepper and leaves of laurel. We add salt to the water so that it is very slightly salted and put the container with the contents on the fire. After boiling, remove the foam and cook
When we are ready, we take the board out of the dish, cut it from the more fleshy side and take out the bone. Let's cool down, and then season the pulp along the entire perimeter with ground black pepper or a ground mixture of peppers, rub it with ground garlic and, if necessary (if the meat turned out to be lightly salted) salt. Now turn off the meat by cutting the food film with rolls and carefully tighten. We put a roll for two or three hours under a press, and then put in the refrigerator for complete cooling.