Without this traditional Russian dish, many do not represent a festive table. It can be cooked from various types of meat with the addition of your favorite spices. How to cook a cold pork shank or how it is also called shanks, read below.
How to cook a cold pork shank?
Not many people know how to properly cook a cold pork knuckle with the addition of other ingredients, so that the broth comes out clear , and the dish is delicious and looks beautiful. Below are the main rules, following which the food will turn out to be excellent.
- When cooking meat products can not be allowed to boil violently. This will not speed up the process, and the broth will be spoiled, it will turn out muddy, and the ready dish will look ugly.
- Before cooking, all meat should be soaked for a couple of hours in water. Thanks to this, the remnants of blood will leave and the broth will be lighter.
- The best spices for the "cold" are black, sweet peppercorns and a bay leaf. Others are also not prohibited, but this is only a matter of taste.
Chilled chicken and pork chop
When cooking "cold" you can safely combine different types of meat. When adding chicken, it will turn out to be especially delicate and at the same time very satisfying. Chill from shank and chicken - it's available, tasty and simple.
Ingredients:
- part of tibia - 3 kg;
- chicken meat - 1 kg;
- onion-turnip - 2 pieces;
- carrots - 2 pcs.
Preparation
- Pork is thoroughly washed and divided into 4 pieces.
- Skin is cleaned with a knife, washed again and put in a container.
- The washed chicken is cut into pieces, sent to a pan and added 4 liters of water.
- Bring to a boil, drain it, and the components are washed. Again add to the dishes and add water. Boil is brought to a boil under strong heating, then it is reduced and kneaded until the components are boiled.
- Vegetables are cleaned and washed, put in a saucepan. There they throw spices.
- All together they prepare another half an hour with a little heat, and then turn it off.
- The flesh is separated from the bones.
- Garlic ground, injected into a warm broth and stirred.
- Then it is filtered.
- Lay the flesh in trays, put cubes of boiled carrots, pour liquid and clean in the cold to freeze.
Pancakes and beef knuckle
You can also add beef to the pork shank. Then the dish just fine. The jelly from the pork shank and beef shank will be rich, appetizing and satisfying, it will serve as a real decoration of any festive table.
Ingredients:
- shank of a piglet - 1 kg;
- beef shank - 1 kg;
- pepper black and fragrant;
- bulb - 1 pc.
Preparation
- The shanks are divided in half, washed and steeped for a couple of hours.
- Clean them well and put them in a saucepan. Bring to a boil, remove the foam and reduce the heat.
- Prepare the ingredients before boiling, then add a ray, laurel leaf, salt.
- Finished meat is removed from the bone, crushed, laid out in containers, poured a strained broth, sent to the cold.
Jelly from shank and pork legs
For the "cold" it is important that the meat products that make up the base, during prolonged cooking, allocate a large amount of jelly substance, due to which it will solidify. The recipe for a knife from the shank of pork and legs awaits you below. Using these products, you can not worry about the outcome of the matter, with them the "cold" stiffens always.
Ingredients:
- legs - 1 kg;
- shank - 1 kg;
- onion-turnip - 2 pieces;
- spice.
Preparation
- In the legs remove the claw, cut along. 2-3 hours soak them.
- Part of the foot is washed, divided into pieces.
- Place the meat blanks in the dishes, pour water, send to the fire. At the maximum heat give a boil, add onion-turnip, seasonings, remove the foam, salt.
- The fire is reduced, kept to softness.
- Separate the pulp from the bones, distribute to the trays, add the broth and clean to freeze.
Cold from the pork shank in the multivark
Multivarka is the best helper in the cooking of a cold. Due to it it is possible not to follow constantly the process of cooking, thus, being inseparable from the kitchen for a long time. In the multivark, the digestion is done as it should. Products slowly languish, giving the necessary substances into the water, making the jelly from the shank ideal.
Ingredients:
- shin - 1 piece;
- bulb - 1 piece;
- turkey legs, neck - 1 kg;
- carrots - 1 piece;
- seasonings.
Preparation
- In the bowl, place part of the leg, turkey, peeled vegetables, seasonings and pour water.
- In the "Quenching" mode, cook for 6 hours.
- The flesh is separated from the bones, finely chopped, laid out on the molds with boiled carrots, pour in liquid.
- The chill from the shank of pork and turkey in the cold will quickly solidify.
Pork throat cold with gelatin
This recipe is for those housewives who always experience, and whether the dish will solidify. Gelatin will make sure that a delicious jelly from a shank with gelatin will precisely solidify.
Ingredients:
- shank - 3 kg;
- bulb - 1 piece;
- beef - 1 kg;
- carrots - 200 g;
- gelatin - 15 g;
- garlic - 50 g.
Preparation
- Some of the leg is chopped into pieces, the beef is cut into pieces, put in a container, poured in water (5 liters), put on a plate.
- Lay vegetables, garlic, desired spices after boiling.
- Cook until all the meat ingredients are well boiled, then add salt. Luchok thrown out, carrots shredded.
- Pork, beef grind.
- Gelatin is diluted in water, placed on a plate, heated to dissolution and filtered, and then injected into the broth.
- Beef with pork and small pieces of carrots are distributed in forms, pour in a meat broth. Forms are sent into the cold for thickening.