2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Pork shank has many variations for cooking. Perhaps the most commonly prepared recipe, which contains pork shank, is in the form of a casserole. In fact, it doesn't really matter how you prepare it. It can be whole and baked - this way, you can divide it into larger pieces and make it into portions, or you can cut it into chunks. This will not change the taste of the dish. Naturally, the shank would look much more impressive if it was whole.
What you should not forget if you cook such meat is to put a few aromatic spices. We are talking about garlic, bay leaf and allspice - just a must. If you are not a fan of garlic, add a little, but do not miss it. It gives a great scent to the shank and you will really like it. Bay leaf has a very special smell, which is completely complemented by the greasy pork shank, the same applies to allspice.
Let's not forget the black pepper. Otherwise, a variety of products can be used, almost without restrictions. It will be very tasty with potatoes, rice, bulgur. But it seems that what the shank can't do without are carrots and mushrooms - they go together and it tastes good.
A classic dish with a shank is in a clay pot, the meat in portions, potatoes, onions, garlic, the already mentioned spices and a little wine for flavor.
If you are making a casserole, don't forget the savory. In case you are going to bake it on your own, without vegetables, spread the meat so that it does not become a very dry crust and lard it with garlic and prunes. You can spread it with fat, red pepper and all the other spices you want to add - make light cuts on the skin to put the cloves and prunes.
Here is a very tasty recipe for which the meat should stay in the marinade:
Fragile pork shank
Necessary products: pork knuckle, white wine, soy sauce, juice of half a lemon, honey, mustard, ground black pepper, bay leaf, 2-3 grains of allspice, paprika, a few cloves of garlic, oil, salt
Method of preparation: Make the marinade from the wine, soy sauce, bay leaf - crushed into pieces, black pepper and allspice. Lard the shank with a few cloves of garlic and pour the marinade over it. Let stand in this way in a cool place for at least 12 hours. Then remove it from the liquid, remove the garlic cloves, salt and spread it with a mixture of oil, lemon juice, mustard, red pepper and honey.
Put it in a casserole ring, add a little fat to the bottom so that it does not stick, add a little water and cover with a lid. Put the casserole in the oven, turn it to 140-150 degrees and bake for 3 hours. From time to time, check that there is enough liquid inside and, if necessary, add warm water.
Check that the meat is stewed (with a wooden skewer - if clear juice leaks, then it is ready) and open the pan to bake on top and acquire a crust. When this happens, serve with a suitable garnish - potatoes, broccoli, stewed vegetables. Remember that a dish in a clay pot is not cooked in a strong oven. It is slow but very tasty and is a suitable menu for weekends or holidays.
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