From the pork shank prepare a variety of dishes that can diversify both the daily diet and complement the festive menu .
Cold from the pork shank - recipe in the multivark
Ingredients:
- shank - 690 g;
- pork legs - 325 g;
- onion - 145 g;
- carrots - 110 g;
- Lavra - 2-3 leaves.
Preparation
Prepare all the meat components, having cleared from the bristles, determine them in the bowl along with the cleaned and thoroughly washed vegetables. Fill with water to the maximum. Bring the broth to a boil in "Baking" mode, remove the noise from the surface thoroughly, put in salt and switch the appliance to "Quenching" for 5 hours. At the end of the time, strain the broth. Disassemble the meat into fibers, spread it over the forms and fill it. After the jelly is completely frozen in the refrigerator, it can be tasted.
Pea shredded pea soup
Ingredients:
- shank - 1 piece;
- peas - 235 g;
- 2 small carrots;
- potatoes boiled - 3 pcs .;
- parsley root - 1 piece;
- Laurushka - 2 leaves;
- onion - 2 pieces;
- fresh greens, favorite spices.
Preparation
Peas thoroughly rinse, pour water and leave to swell. Put the pilchard in a large pot of water, put on the fire, add the root of parsley, whole carrots, bring to a boil and leave the meat cook for 2-2.5 hours.
After the shank has cooled, separate the meat from the bone. From the broth, take out the roots and send the swollen peas into it. Peel the cut potatoes with a dice, and the carrots and onions with slices. When the peas are almost ready, add the vegetables, lower the heat and bring everything to a boil. At the very end, season the soup with meat pieces, salt, pepper and throw the laurushka. Wait 15 minutes for the dish to taste and try.
Pork shank terrin
Terrin will be an excellent solution if you do not know what you can cook from pork shank.
Ingredients:
- shank - 1 piece;
- chicken breast - 245 g;
- peas of sweet pepper - 6 pcs .;
- Laurushka - 2 leaves;
- garlic - 2 cloves;
- green olives - 15-20 pieces;
- dill, parsley - 45 g;
- gelatin - 1 tbsp. a spoon;
- salt.
Preparation
Prepared rulku rinse well and, together with chicken, send it to boil. When it boils, remove the noise and add salt, pepper, and laurel, reduce the heat and cook for 4 hours.
With a welded and completely cooled shank, remove the bones, and cut the meat into pieces. Leave the whole skin. Greenery chop, olives can be put whole
Form slightly moistened with water and lined with a film (the edges should hang). Spread the pork skin. Half the meat mixture is spread over the base, then a layer of chicken meat, then cover again with meat mass.
Dilute gelatin in a glass of broth. Fill them with meat, in several places piercing with a knife (to distribute the broth evenly), gently tampen the meat with a spoon. Seal the terrine hanging from the shape of the edges of the film and put in the cold for 10 hours.