Pork shank baked in different ways

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2018-03-20 05:38:07

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Shank baked – a favorite Czech dish. There it is called the knee. But in Russian cuisine pork leg love to cook. It looks good on the holiday table as a main dish, but also suitable for everyday life, as the secret of its preparation is simple. However, a long. Because before baking the meat you need-marinated the day or even night.

Knuckle baked

Each hostess your recipe: knuckle baked in the oven in “bare”, in foil or in a cooking sleeve. Someone boil the meat before placing it in the oven, and someone is an ardent supporter of a simple marinating. By the way, some of the marinades for pork shanks, there are fifteen: beer, brew soy sauce with honey, etc etc But the General process of cooking one. Act in this algorithm: the meat thoroughly wash, dry, force be garlic (or garlic and prunes), put in the marinade. After some time take it out and bake in the oven, preheated to 200 C for about an hour. Try the readiness of a fork with long teeth or a wooden stick: easy protekauschie products should be allocated a colorless juice, not blood.

roasted pork KnuckleEverything Seems simple, but there are plenty of secrets that you should know to roast pork knuckle came out soft, gentle, but with a browned, crispy skin.

First, the marinade. If you don't have time to wait a whole day and you want to cook meat in two or three hours, use for coating of salt. Mix it with equal parts black pepper, rosemary, turmeric, oregano, add in the mustard powder (optional, but you can soy sauce) and coat the knee from all sides. But before that nashpiguyte garlic. To do this, use a knife with a narrow tip. Make pork shallow cuts and holes formed pushed by the quarter or half cloves of garlic. Stuffed with garlic the meat is ready to bake after a few hours.

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If you decide to engage in the type of thermal treatment of pork the next morning to salt the marinade is not necessary. Shank baked with whole skin, you get fatter. In this case, to farce it is not necessary, and just put the head of garlic next to it when baking, or chop the garlic in the marinade (or RUB the meat pounded with vegetable oil garlic). If you want to get more dietary product, before sending a knee into the oven you should make crisscross incisions on the skin to drain excess fat – fried pork in this case a little faster.

Roasted pork knucklePork Knuckle, baked in foil or sleeve, does not require regular turning, but then her skin will be pale and ugly. 20 minutes until cooked need to get the meat out of «clothes» and bake in already “Nude”, to form a mouthwatering tan and even crisp. If you know your oven so weak that she perezhivaet dishes on the bottom, put the pork on a bed of halved onions or slices of thick cut potatoes.

And finally, the economy option: pea soup and pork knuckle baked in one piece of meat. Pork boiled in unsalted water with the onion in the husk until fully cooked, removing the foam. The broth is used under the soup base, and the shank dry with a paper towel, the force be with garlic, RUB with salt and put in a mixture of soy sauce (1-2 cups), liquid honey (a few tablespoons), juice of 1 lemon and pepper sauce. Marinated meat cooked quickly, a half hour. Bake it should also last about 15-20 minutes, until Golden brown.


Article in other languages:

BE: https://tostpost.com/be/ezha-napo/25511-sv-naya-rul-ka-zapechanaya-roznym-sposabam.html

DE: https://tostpost.com/de/essen-und-trinken/25532-schweinshaxe-gebacken-auf-unterschiedliche-weise.html

ES: https://tostpost.com/es/alimentos-y-bebidas/25553-de-cerdo-rul-ka-al-horno-de-diferentes-maneras.html

KK: https://tostpost.com/kk/azy--t-l-k-zh-ne-susyndar/25490-shosh-a-rul-ka-yzdyrylyp-r-t-rl-t-s-ldermen.html

PL: https://tostpost.com/pl/jedzenie-i-picie/25423-gicz-wieprzowa-pieczona-na-r-ne-sposoby.html

PT: https://tostpost.com/pt/refei-es-e-bebidas/25433-porco-shin-cozido-de-maneiras-diferentes.html

TR: https://tostpost.com/tr/yiyecek-ve-i-ecek/25498-domuz-bo-um-pi-mi-farkl-ekillerde.html

UK: https://tostpost.com/uk/zha-napo/25475-svinyacha-rul-ka-zapechena-r-znimi-sposobami.html






Alin Trodden - author of the article, editor
"Hi, I'm Alin Trodden. I write texts, read books, and look for impressions. And I'm not bad at telling you about it. I am always happy to participate in interesting projects."

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