A handle in Bavarian style

Pork shank is a traditional dish for the peoples of Western Europe and ideal for those who want to arrange a feast for their belly. Appetizing pork literally splits into fibers after a long cooking, perfectly combined with potato or cabbage garnish, and served with a glass of beer without fail.

Recipe for pork shank in Bavarian

This simple and basic recipe for pork shank does not require anything more than pork and a couple of spices available to you. Is it possible to deny yourself such an elementary pleasure?

Ingredients:

• pork knuckle - 1.5 kg;
• seeds of cumin - 5 g;
• garlic - 6 denticles;
• sea ​​salt .

Preparation

Before you can cook in a Bavarian style, meat should always be washed and dried. Prepared pork we put in a deep pan, there we send a couple of generous pinches of sea salt, crushed garlic cloves (you can even directly in the shell), as well as barely ground cumin seeds. After putting the pan on the fire, wait for the boiling, reduce heat and cook for about an hour under the lid. Finished meat, remove, put on a baking sheet and place in a preheated to 170 degree oven for an hour and a half. During cooking, make sure that the bottom of the baking sheet covers a half or two centimeter layer of broth, in which pork was cooked.

After the time has elapsed, increase the temperature in the cabinet to 220 ° C, so that the cuticle on the shank becomes crispy. Before serving, allow the meat to stand for at least 15-20 minutes, and then serve it with cabbage salad, boiled potatoes, Bavarian mustard and freshly baked bread.

Pork roast baked in Bavarian

Ingredients:

• pork shank - 1,5-2 kg;
• berries juniper - 3 g;
• pepper peas - 3 g;
• garlic cloves - 2 pcs .;
• meat broth -250 ml.

Preparation

The night before cooking, wash the meat and dry it. In the stupa, rub juniper berries with peas, garlic and sea salt. With the resulting dry mixture, grate the pork and leave it overnight in the refrigerator. Soaked in the aromas of spices, put the meat in a brazier, the bottom of which is covered with slices of any vegetables that are suitable for baking. Then pour in broth or any other liquid that will help the meat not dry out during cooking.

Cover the container with foil or lid, and then put it in a preheated oven for 180 ° C for an hour. After the allotted time, we remove the pork loin in Bavarian manner, remove the foil, and raise the temperature to 250 ° C. To get out of the skin excess fat, and pork became crispy, the skin is cut diagonally, without affecting the meat. After 20-25 minutes, the pork will be ready.

Beer in Bavarian in beer - recipe

Ingredients:

• carrots - 380 g;
• celery root - 200 g;
• leeks - 130 g;
• white onion - 90 g;
• laurel leaf - 2 pieces;
• seeds of cumin - 3 g;
• pork shank - 1,5-2 kg;
• dark ale - 300 ml.

Preparation

We begin with the preparation of vegetable broth. Fill the three-liter pot with water and put in it the peeled roots: carrots, celery, and with them both kinds of onion and laurel leaves. As spices: an abundance of salt and cumin. We immerse the pork steak in the vegetable broth immediately after the liquid reaches the boiling point. Cover the pan with a lid, reduce heat and cook the meat in a slow heat for about an hour. After the time has elapsed, we lay the wheat on a baking sheet and put it on the oven heated to 190 ° C for an hour and a half. The skin on the pork leg is pre-cut exactly up to the layer of fat, without affecting the meat. The first half an hour periodically poured beer with beer, and 10 minutes before the turn-on we turn on the grill, so that the crust on the shank becomes golden.