Meat delicacies always look appetizing: both smoked and baked. Ham, boiled pork, "nut" (a particularly lean piece of pork carcass), pastrami - are wonderful, no words.
And there’s a shred. This is an exceptionally tasty product. Most often found in Ukraine. Therefore, the name for some reason is considered Ukrainian by everyone. And just do not stop arguing, what is a shred - is it a cooking method or
part of a carcass? Nobody has won yet. And the fact that schinken is translated from German as "ham" doesn’t it mean anything? Although in Ukraine, a shred is not just a
ham! This is a jumble! And it is made from a variety of pieces of pork. In large industries, the following is done: a better grade of lean meat is taken, beaten, salted, clamped with a special rectangular metal mesh and placed in hot smoke, after which it is steamed. Here you have the German "Shinken". Is meat really tasteless after such a treatment? But you can cook at home something very similar and probably the same delicious. Different ways! And each time it is affirmed that the shinka is just what we are offered. Let's believe everyone!
Shinka - pork back leg baked in the oven
For this shred we will need: at least a kilogram of pork ham, ground black pepper, vegetable oil, garlic - a lot, salt.
How do we cook this charm
Rub a piece of meat with salt and pepper, coat with vegetable oil and stuff with garlic. Large slices cut along. Use a thin, sharp knife to pierce the meat through the fibers, push one garlic after another through the knife, then carefully remove the knife. After this procedure, cover the pot or bowl with meat and pickle in the refrigerator the longer, the better, but at least two hours. Wrap pickled meat in foil.
But keep in mind that packaging meat for baking is an extremely important component of the whole process. The foil should be folded in half, you need to seal tightly so that the juice remains inside.
The oven must be heated in advance to about two hundred and twenty degrees and the first half hour the fire does not diminish. After that, set the timer for another one and a half, or even two hours (depending on the size of the piece, half an hour of heat treatment is added for each kilogram to the total time), and the temperature must be lowered to one hundred and sixty degrees. When the meat is ready (and to check it, pierce it deeply - the juice should stand out transparent) or smear it with sour cream, or drizzle with lemon juice, or make icing - grease with plum or apricot jam syrup and sprinkle with large salt. This is all for a beautiful and delicious crust. And now add the temperature in the oven to two hundred degrees and bake until browning is sure. Turn off the oven and let it cool with the meat inside. Such a shred can be either a hot or a cold dish.
A shred is a pork neck and even a skin with fat
For these shreds, we need: a kilogram of pork neck, half a kilogram of pork skin with a layer of bacon about one and a half to two centimeters, a lot of garlic, nutmeg, bay leaf, a mixture of ground peppers, a mixture of Italian herbs, vegetable oil, salt.
First charm
Prepare the pork neck marinade: garlic (a whole peeled head), crumble or pass through a crush, mix all the spices with it, add seven tablespoons of vegetable oil and grate a piece generously with this mixture. Close in a container and pickle for two days, then grate with salt, fry over high heat on all sides, put in a baking sleeve, puncture several holes for steam to escape, bake in the oven for two hours at a temperature of two hundred degrees. Then cut the bag and bake until golden brown.
Second charm
Finely chop three garlic cloves or grate coarsely, spread over the entire surface of the fat, sprinkle with all herbs and peppers, cover the surface with dill branches, twist into a roll and tightly dress. Put in boiling water, cook for about an hour. Shortly before the end of cooking, add nutmeg, peppers of different peas and bay leaf. Pull out into a colander and, when blew, rub with salt, black and red pepper, tie into a baking sleeve, making holes, and bake for half an hour at a temperature of two hundred degrees. Then cut the bag and let it brown. The skin will melt in your mouth! You can serve both hot and cold.