Many do not even suspect how many wonderful and incredibly tasty dishes can be made from the most common pork shank. This budget product can become the basis of a delicious baked in the oven delicacies or delicate pork stew. And how to cook these fabulous dishes we will tell below in our recipes.
How to bake pork rulk at home?
Ingredients:
- pork shank (large) - 1,8-2 kg;
- natural soy sauce - 75 ml;
- onion bulb - 120 g;
- carrots - 85 g;
- celery root - 45 g;
- laurel leaves - 3 pieces;
- peas of black pepper - 10-15 pcs .;
- peas of sweet pepper - 5-7 pcs .;
- salt is large - to taste;
For baking:
- light beer - 150 ml;
- honey flower - 75 g;
- sauce tabasco - to taste;
- soy sauce - 55 ml.
Preparation
Preparation of pork shank at home begins with the preliminary preparation of the original product. Mine, brush and scrape, if necessary, the contamination with the pork knuckle knife and pour water, placing it in front of it in a vessel suitable for cooking. We add there the cleared bulb onion and whole roots, pour in a quality soy sauce, we throw bay leaves and peas of black and fragrant pepper and pour the contents of the container to taste. We place the dish on fire, after boiling, collect the foam, and then reduce the heat to a minimum, cover the pan with a lid and cook for three hours. On readiness we take out the wheel on the grate and let it drain properly and dry.
Now we mix light beer, flower honey, soy sauce and Tabasco, spread the mixture on the stick, covering it on the whole surface. Leave the dish in the marinade for one hour, after which we update the layer of spicy glaze on the surface of the shank and send it for baking in a heated oven. After about thirty minutes of food at 180 degrees, you can take it to a dish and serve it to the table, supplemented with stewed cabbage and boiled or baked potatoes.
Stewed pork knuckle at home
Ingredients:
- pork knuckle (without bone) - 2 kg;
- Pork pulp - 2 kg;
- leaves of laurel - 5-7 pieces;
- peas black pepper - 2 tbsp. spoons;
- peas fragrant pepper - 1 tbsp. a spoon;
- salt large (neodinated) - to taste.
Preparation
For the preparation of stew, you can take only pork rudder, but for an ideal taste, it is better to add a little pork pulp from the scapula or the back. Prepared rulk we get rid of bone and cut the meat into pieces. We put the product in an oiled cauldron or other vessel, suitable for use in the oven, alternating layers with salt, laurel leaves and peas of black and fragrant pepper. Determine the capacity of meat in a heated oven and weaken the stew for four hours at a temperature of 125-140 degrees.
On readiness we spread the stew on sterile jars and cork for storage.