Not all parts of the animal carcass are equivalent - something can be bought cheaper, some tidbits will cost quite a lot. However, you should not overpay - you can please yourself and the home with delicious dishes from inexpensive shank. This is the name of the knee of the anterior leg of a piglet (the back part is a ham). A handle is a bone with meat, fat and skin, so it's worth thinking about what can be cooked from a pork shank. At once we will make a reservation: this part of a pork carcass perfectly approaches and for cooking, both for suppression, and for baking.
Cold from the shank
Let's start with the simplest recipe, we'll tell you how to cook a cold pork knuckle. Special skills are not required for this, only time, care and accuracy are needed.
Ingredients:
- pork leg - 2-2,5 kg;
- ham without fat - 1 kg;
- Bulb large - 3 pcs .;
- iodized salt - 1.5 tbsp. spoons;
- pepper peas black and fragrant - 1 teaspoon;
- Laurel leaf - 5-6 pieces;
- carrots - 0.3 kg;
- garlic - 1 head.
Preparation
Preparation of the cold takes place in 3 stages: preparation, cooking, distribution by forms or plates. First we put the pilchard in a bowl, fill it with lukewarm water and leave it for half an hour, then we can well scratch the skin with a knife. We simply wash the meat of the ham, let it drain and cut into fairly large chunks. Put the sticks and pieces of ham into a large saucepan, fill it with water - it must completely cover the meat, put it on the fire. When the foam appears, carefully choose it so that the broth is cooked transparent. The answer to the question of how to cook a pork knuckle is simple - like ordinary meat on a bone. Once all the foam is removed, make the fire as low as possible, add the peeled carrots, onions, peppers and bay leaf. Pork is cooked under the lid for about 2 hours. When the meat is well behind the stone, it can be removed, slightly cooled, cut into small slices, put into a bowl. Let's drip the broth on the finger and check the stickiness. If it is too liquid, put a bag of gelatin (remember, gelatin can not be overheated). Add the pressed garlic in the broth, take the onions and carrots, leave for 15 minutes, then strain and pour the broth with meat. When our dish has cooled down, we'll transfer the molds to the refrigerator. As you see, cooking pork shank is not difficult at all.
Baked shank
Known for the whole world Czech dish - a baked knuckle Veprevo - is also a shank. Tender, fragrant meat perfectly suits to beer, and even a bachelor, rarely suitable for the stove, will cope with cooking. A fragrant, delicious pork shank is an excellent dish for the evening in the company of friends.
Ingredients:
- knuckle - 1 pc. (not less than 2 kg);
- salt - 1 teaspoon;
- soy sauce - 2 tbsp. spoons;
- pepper ground fragrant - pinch;
- a mixture of fragrant herbs - to taste;
- mustard - 2 teaspoons;
- garlic (optional component) - 5-6 lobules.
Preparation
Gentle and ruddy, the pork knuckle is baked in the oven in foil or in the sleeve. However, firstly, the wheel should be prepared: wash, scrape with a knife, dry well. If you like garlic flavor,