Pork shank is a real delicacy. It can be baked in the oven, cooked or fried on the grill. As additional ingredients are vegetables and various spices. We offer you some interesting and very simple recipes.
general information
The knuckle is the part of the pork leg that fits snugly on the knee joint; forearm or drumstick. It consists of gross muscles and connective tissues. The back shank is more meaty. Great second courses are made from it. And from the front shank you can make a rich soup or aspic. The choice is yours.
Pork knuckle - recipe: boiled (in herbs)
Grocery list:
- hot water - 3-4 l;
- Lavrushka - 4-5 sheets;
- dried spicy herbs - enough 2 tsp;
- pork knuckle (back) - 1 pc.;
- 4-5 stalks of green onions.
A set of ingredients is available to everyone.
Cooking process
Where do we start? Take the pork knuckle and wash it in hot water. Using a knife, remove all dirt from the skin.
Putting the whole shank in the pan does not always work. Therefore, you can cut it into 2-3 parts. Put them in a pan. Sprinkle with salt. Add the lavrushka.
We wash the stalks of green onions in running water. Then grind with a knife. Pour the onion pieces into the pan, in which there are parts of the shank. Pour hot water in the above volume. Sprinkle with dried herbs. You can use the finished mixture or take a little dill, celery and parsley.
Put the pot with the contents on the stove. We turn on the maximum fire. We are waiting for the start of the boiling process. Be sure to remove the foam. And the fire is reduced to an average value. In this mode, the shank will cook for a couple of hours. As the broth boils, we must add hot water.
Remove the boiled meat parts from the pan using a slotted spoon. We transfer them to another container, allow to cool slightly. As for the broth, today we do not need it. You can put it in the refrigerator.
So, the central place on the table should be occupied by a pork knuckle prepared according to this recipe. Boiled in herbs, it turned out to be very juicy and fragrant. Meat slices on bones are served with bread, herbs, pickled or fresh vegetables. Of the drinks, a glass of beer or a glass of “little white” is best.
Cooking Stuffed Pork Knuckle
Essential Ingredients:
- garlic - 2-3 cloves;
- spices for meat;
- 50 ml of broth;
- 0.2 kg of pork (pulp);
- adjika or tomato sauce (spicy) - 2 teaspoons is enough;
- pork knuckle (back);
- 1 tbsp. l gelatin.
As you can see, there is also nothing inaccessible in the composition.
detailed instructions
Step number 1. Let's start with the processing of the shank. Soak it in warm water, remove dirt from the skin. We need to remove the bone.
Step number 2. Cut the pork pulp into small pieces. We shift in a bowl. Sprinkle with spices. Solim. Add crushed garlic. Pour the broth into the same bowl. Immediately inject gelatin. Mix the components. We should have a viscous mass.
Step number 3. We return to the knuckle. Salt its inner side. Also coated with adjika (sauce).
Step number 4. Pieces of pork are laid directly on the knuckle. We begin to roll the roll so that the skin is on top and not inside. We bandage with strong threads.
Step number 5. The resulting roll is wrapped in two layers of foil. Then another two or three packets. Tied tightly. The stuffed shank is placed in the crock-pot bowl. Pour enough cold water. We find in the menu and set the "Multi-cook" mode. In this program, the meat delicacy will be 3 hours. A special sound signal will notify us of the completion of the process.
Pork shank is usually served with mustard (horseradish), bread and vegetables. The boiled, stuffed part of the pork leg in appearance resembles a roll, but has a not quite perfect shape. Such a meat snack is equally good both in cold and in hot form. And it can also be used as one of the ingredients for hearty sandwiches for breakfast.
Pork knuckle: recipe in the oven
A dish prepared according to this recipe turns out to be unusually juicy and aromatic.
Grocery set:
- 1 tsp. Mixture of "Provencal herbs";
- ground (hot) pepper in ground form - enough pinches;
- one large carrot;
- take 2 tbsp. spoons of mustard with grains and any honey;
- onions and garlic - one head each;
- 7-8 peas of pepper;
- pork shank weighing 1-1.5 kg (so that it has less fat, more meat);
- Lavrushka - 3-4 leaves.
Practical part
- Knuckle is the main ingredient in our recipe. Therefore, we will begin with it. If necessary, singe, scrape the skin with a knife. We rinse with tap water.
- The peeled carrots should be cut into slices, but not thin, but thick.
- We remove the onion from the husk. While we remove it to the side. We simply sort the garlic into cloves and peel it.
- The knuckle is placed in a large pan. Pour enough water. We put on the stove, setting the fire to maximum. When the boiling process begins, remove the foam. We put in the broth circles of carrots and onions (whole). Solim. Close the pan tightly with a lid.
- What's next? We are waiting for steam to appear from under the lid. Now we reduce the fire to a minimum. The cover does not need to be removed.
- The recommended cooking time for shank with vegetables is 1.5-2 hours.
- Five minutes before turning off the fire, we send to the broth a lavrushka (all sheets at once) and peas of pepper.
- Preheat the oven. The optimum temperature is 200 ° C.
- Carefully remove the welded knuckle from the broth. We shift it into a deep plate, let it cool slightly.
- In the bowl we combine honey with mustard (with grains).
- Grind the garlic with a knife with a wide blade. Then we send to the bowl to the honey-mustard mixture. We pour Provencal herbs and hot pepper in the right quantities there. We mix these components.
- With the sauce obtained in the previous paragraph, grease our shank from all sides.
- We get a baking sheet. Coat its surface with refined oil. Spread the pork knuckle. Place the baking sheet with the contents in the oven. Bake for 30-35 minutes.
We got a fragrant pork knuckle. The recipe for cooking in the oven is good in that a piece of meat is evenly fried on all sides, acquires a golden crust, and also soaked in spices and herbs. As a side dish, we recommend serving mashed potatoes, sauerkraut or stewed cabbage. Do not rush to pour the broth left after boiling the shank into the sink. It can be a good basis for pickle or borsch.
Finally
Baked or cooked shank is very tasty and satisfying. However, followers of a healthy diet and women on a diet are unlikely to dare to try such a dish. And there is nothing to be surprised at. 294 kcal / 100 g - a raw shank has such a calorie content. The recipe for cooking in the oven involves the use of other ingredients, such as onions, garlic, carrots and so on. And this is plus 50-100 kcal. Although your figure will definitely not suffer from a small portion of a fragrant second dish.