Meat

Pork knuckle


Ingredients for making pork shanks

  1. Knuckle of pork (side-hips) 1 pc.
  2. Onions (white onions are better for this recipe) 2 pcs.
  3. Parsley root 2 pcs.
  4. Carrot (medium size) 1 pc.
  5. Bay leaf 4 pcs.
  6. Clove 4 pcs.
  7. Allspice (peas) 10 pcs.
  8. Garlic 5 cloves
  9. Mustard 2 tbsp. spoons
  10. Greens (dill, parsley, basil) 2 small bunches
  11. Salt to taste
  • Main Ingredients
  • Serving 4 servings

Inventory:

Cutting board, Knife, Saucepan (2-3 liters), Stove, Oven, Baking tray, Food foil, Cooking threads

Cooking pork shanks:

Step 1: Cook the shank.


Step 2: .

Prior to cooking the side-legs (knuckle), you need to thoroughly clean it with a knife, and rinse under the tap, place in a pan. Pour whole water. Thus, it does not hurt to soak the sub-beads for a while (from 30 minutes to 3 hours) So, after soaking the knuckle, put the pan on the stove, bring to a boil and over medium heat cook for 1 hour. Meanwhile, cut on the board, not too finely, carrots, parsley root and onions (one onion out of two). The hour has struck - add the chopped components to the broth with salt and continue to cook (over low heat) one and a half to two hours. Periodically check the degree of readiness with a knife or fork, piercing the shank. When we feel the proximity of the end of the process, we put in the cloves, pepper and bay leaf, that is, add them to the broth. Let's give some more 10-20 minutes.

Step 2: Getting Started.

We take out the boiled knuckle from the broth (the last one is useful for the basis of some soup, in principle it will be very tasty to use it just with bread). Cut the knuckle across with a knife and take out the bone, make small cuts in different places, stuff them with garlic. Cutting the onion into thin half rings, place it instead of the bone, for this we use greens. Lubricate the inner and outer surfaces of the shank with mustard. It remains to reliably pull the buns with cooking thread, and lay it on a baking sheet already covered with foil. The foil found in stores is quite thin, so make several layers (2-3 layers) so that it does not tear.

Step 3: Bake the shank.

After tightening, we wrap the side beads in the foil on which it lay. And put on a baking sheet in a previously heated oven (about 200 degrees) About after half an hour you will need to unfold the foil (do it in the kitchen gloves, so as not to burn yourself) and let the skin brown, it takes only 3-5 minutes.

Step 4: We serve pork knuckle to the table.


Recipe Tips:

- - Instead of mustard or in combination with it, you can use honey, sour cream or mayonnaise. For example, we lubricate the inside with honey, and the outside with mustard ...

- - For lovers of meat on the bone, the process is simplified - the bone can not be removed.

- - It is completely legal that such a dish can be supplemented with fried / boiled potatoes or rice, as well as stewed vegetables.

- - Roasting is an additional process, since the welded knuckle is quite ready for use after the filling stage. In this case, you need to let the bun cool down, and then even put it in the refrigerator, and as a result we have another, no less interesting, but already cold dish.