Pressed pork shank

Pressed pork shank

Category: Meat dishes

Ingredients
pork knuckle	1 PC. (about 1 kg)
carrot	1 PC.
bulb onions	1 PC.
a mixture of peppers and peas	2-3 pcs. of each kind
bay leaf	2 pcs.
salt	taste
bell pepper and hot dried	1 tsp
garlic	2 tooth.
ground pepper	at will and taste

Cooking method

• 
• We wash the pork knuckle thoroughly, if necessary, clean it, put it in a saucepan and fill it with water so that the meat is completely covered with water, add peeled onions and carrots, peppercorns, salt to taste. After boiling, reduce the heat and cook until the meat is tender. I usually take a small knuckle, cook for about 2 hours, orient myself by the moment when the meat begins to move away from the bone. Add the bay leaf 10 minutes before the end of cooking.
• Cool the finished shank until it is not hot to the hands, unfold and remove the bone.
• Grind the garlic and distribute over the meat, sprinkle with dried bell pepper and ground pepper, rub a little spices into the meat.
• 
• We take a container of a suitable size (I have a plastic container), cover it with cling film (with a margin) and lay out the shank, add the broth in which the shank was cooked to half the volume of meat.
• 
• We wrap the edges of the film and press on top with a suitable size dish or something else (I have a tea tin) and press down with a load, send it to the refrigerator overnight.
• 
• 
• The next day we take the finished shank out of the container, cut it into thin slices and serve it on the table with love.
• 
• 
• Bon Appetit!

The dish is designed for

depending on the size of the shank

Time for preparing:

2-3 hours + standing time

Note

A mixture of peppers dried in an electric dryer "Belomo" (flakes and pieces) (V-tina)

Aaaaaa, even drooling began to flow, it's time to run to the store. After all, I saw what they were selling, looked at the knuckle, thought that I would be with her? And I went home And now it’s clear Thanks for the recipe, Oh, I took it to the bookmarks

[Olga]

Olga, the knuckle is generally very tasty, and not expensive ... and what is healthier than purchased sausage is definitely, cook, try, I think you will like it

[Teen]

TeenOh my god ... how lovely ... this is yours jellied fish extruded shank

[Natasha]

Natasha, I will be glad if the recipe comes in handy

Right now, inexpensive knuckles are on sale in the store. I usually ignore them .... And then your recipe aroused such good interest.
Then I use the broth from the brew in the soup. There will only be waste products)))) I used to throw away the skins too - now I got carried away with the Schwarten block (today I added it to the chicken sausage - so cool)
This means that the knuckles can take root in my kitchen kingdom.

Then I use the broth from the brew in the soup.

Natasha, it turns out so saturated when you put it in the refrigerator, it freezes like jelly, you can easily make aspic with this broth

Posted Saturday 11 Mar 2017 8:51 PM

Waste will be only the very young lady))))

take the front, there is less bone, and more meat

take the front

I didn’t even know that they were front or rear. On the showcase they lie like one sirloin, with a completely closed skin around ... So it cannot be divided into front and back parts .... Hmm ... problem. Okay, I'll decide in the store))

This means that it cannot be divided into front and back parts ..

from the front leg the shank is shorter, and from the back leg it is long, there is more bone. I looked, the shank is called correctly from the back leg, the shank is called from the front leg
left - front, right - back

Tinochka, what a lovely shank of yours, thanks for the recipe.

Oh, that's how it is ... Now I understand everything))) Well, yes, I see the difference.
Thanks for focusing on the nuance - now I will go fully armed)))

[Vika]

Vika, I hope that he (the recipe) is not stale
Natasha, yes, now you will choose what you like, but with a minimum of bones.

[V-tina]

V-tina, Tina thanks for the recipe
The question is, what if the meat after cooking is formed and a vacuum bag instead of oppression?

[Tina]

from the front leg the shank is shorter, and from the back leg it is long, there is more bone. I looked, the shank is called correctly from the back leg, the shank is called from the front leg
left - front, right - back

ABOUT! Live and learn!
An excellent recipe and very useful information about shanks. Tina, Thank you!

Eh, well, how do the rolls of skilled people do not fall apart? I always have rags, no matter how hard I press. But this time I'll try again, maybe I'm lucky, huh?

[V-tina]

V-tina, Tinochka, cool knuckle !! Thanks for the recipe and idea!

: love's such things

[Vlad]

Vlad, I will be glad if you like it

and if the meat after cooking is formed and a vacuum bag instead of oppression?

I think everything will work out, the broth jellies very well, but I would put everything in the bag in a container to give shape

Added Sunday Mar 12, 2017 09:17 AM

Anastasia,

Eh, well, how do the rolls of skilled people do not fall apart? I always have rags, no matter how hard I press. But this time I'll try again, maybe I'm lucky, huh?

my rolls also often fall apart, that's why I put them in a container and under a press, then there is nothing special to fall apart, how you put it down, okay, if something is wrong, the broth and the press will do their job

Added Sunday Mar 12, 2017 09:18 AM

Natalia, Natasha, thank you.Kind word and the cat is pleased

Added Sunday Mar 12, 2017 09:21 AM

Jeanne, Zhannochka, I will be glad if you like it

[Tina]

Tina, I took it to the bookmarks, I will definitely do it, how I will buy the meat!

[V-tina]

V-tina, TinaThank you very much for the wonderful recipe! And also for advice on how to choose the right shank. I'll go to the market for the shank today, I can't wait to read and see such a masterpiece in the photo! Thanks again!

[Ludmila]

LudmilaI think you won't regret it
valentine, namesake, thank you and delicious choice

And also for advice on how to choose the right shank.

one more advice, quite natural, but many people miss - the smaller the shank and the lighter the meat, the more tender and tasty it will be

The roulette is just the most delicious !!!!

[Nadyusha]

Nadyusha, help yourself

[Tina]

Tina, I have recently come across such hairy pork legs ... hair does not scrape off! what and how are ... what? Shave? Burn the wool? This wool will not boil out like cartilage. I showed my husband the idea with a shank and a container - approved. I will unfreeze, cleanse and cook my darling in Shteba.

[Nastya]

Nastya, I had the same nonsense this time, scorched it on the gas burner, then scraped it off with a sharp knife and washed

gas burner scorched

ahh! I have glass ceramics!
Here I persuade my husband to buy a cooking burner, she would have been given beauty in an instant! Resists. I'll put the knuckle in the freezer until the burner comes in. And then in such a cool roll, catching and spitting bristles is not serious even once!

husband to buy a culinary burner, she would have been given beauty in an instant!

And then in such a cool roll, catching and spitting bristles is not serious even once!

no, cooking with bristles is not an option, you need to burn it somehow .. it would be just superb with a burner .. if there is a little bristle, you can just cut out those places, but if everything is badly cleaned, I don't even know what to think of, if not by fire

I don't know what to think of if not by fire

That's what I'll say! Or let him look for another knuckle.

How sleepy and strict I am today

Or let him look for another knuckle

I don't even know which is more profitable - buy a cheap knuckle or a burner

It turns out in our special.stores have some kind of burners that can be adapted for culinary purposes and these burners are inexpensive. But you have to go there, search, choose. I sit with a small boy, I won't get there, and my husband is lazy with might and main. So let it be either a new knuckle or a burner, but I won't scrape and shave this hairy miracle - it's better to sit with a small one, take a walk, play

but I won't scrape and shave this hairy miracle - it's better to sit with a small one, take a walk, play

shaving it would be cool

But what if that hairy, not shaved knuckle is wrapped in paper and set on fire?

[Svetlana]

Svetlana, honestly - I don’t know, I have a gas hob, there are no problems with this, and hairy shanks are not often found, mostly store-bought ones .. market ones are usually well cleaned

before, when there were problems with chickens, hemp remained on the skin after plucking, and they did it, but these are chickens, but I don't know how the knuckle will behave)

then if the shank is small, it may well turn out

shaving it would be cool

Pts even a sensible thought, sometimes it is necessary to shave the hooves on the jellied meat (between the fingers) and the shank, a disposable razor easily copes, I practice.

[Piano]

Piano, Elena, thanks, we will know

[Timoschka]

wrapped in paper and set on fire?

Even a sane thought

Live and learn!
Timoschka, Svetlana, Piano, Elena, thanks for the science!

for me the discovery was how to choose a knuckle, now I will be a scientist when buying) thanks for the science

[Timoschka]

Timoschka, Enjoy the shopping

if that hairy, not shaved knuckle is wrapped in paper and set on fire?

You are girls, be careful, or even a fire, you can do this
it is better to have less fire, you can use dry fuel or cotton wool and alcohol on a fork, as they used to put cans

Well, everything .... I bought it. Worth cooking. My shank pulled out 1.5 kg .... There was no less. Pleasure at 139 r / kg. I cook in a slow cooker, on stewing. I set it for 3 hours for now, and there it will be visible to add more time or will already be ready.

[Natasha]

Natasha, we have about the same price. In a slow cooker, three hours should be enough

In a slow cooker, three hours should be enough

Already savoring tomorrow's delicacy ...

[Natasha]

Natasha, he will have time to freeze until evening

Tinochka, a wonderful recipe
In general, I really respect the knuckles, the roll from it all the more. I have two homemade shanks in my bins, so I'll bookmark your recipe.

Three hours were not enough for me .... I added another hour. I had to do it in a pressure cooker. Well, okay, now it's too late)))

[Vika]

Vika, thanks from the home, it turns out gorgeous I think you will like it
Natasha, next time you will be better guided, the main thing is that it tastes good to you

Cooked. Disassembled. Packed. It will cool down now. I'll put the press in the refrigerator overnight. I ran all over the kitchen looking for something to adapt instead of oppression .... Found ... Two culinary scrapers. Just got up.
I cut it like this - I divided the skin in half. She put one part of the bed on the bottom. On it is a layer of meat, garlic, spices (paprika, curry) and on top a second shred. Everything went smoothly. I poured some broth. She wrapped it up. There was no cling film. Adjusted a baking bag (cut it in two)
Faster morning

[Natasha]

Oh, Natasha, I already imagined what delicious yummy awaits you in the morning, my husband took the leftovers from me on a fishing trip so that there was something to eat, so I went around and thought why two could not be cooked at once

why didn't you cook two at once

I'll probably think about the same tomorrow)))))