Pork shank a la boiled pork in a slow cooker

Pork shank a la boiled pork in a slow cooker

Category: Cold meals and snacks

Ingredients
pork knuckle	1pc (1.3-1.5kg)
bulb onions	3-5 pcs.
parsley
rosemary
oregano
mustard
pepper mix
mayonnaise
garlic
salt

Cooking method

• Today I made a shank - or rather, I started doing it yesterday evening, rubbed it with a mixture of parsley, oregano, a little mustard, a little mayonnaise, pepper, salt, and garlic. I made incisions and stuffed this mixture into these incisions. Then she put it in the MVD, sprinkled it with rosemary on top, spread 3 onions cut into circles around the shank and put it on a timer socket, so that after 3 hours it would turn on high. But sclerosis - did not turn on the toggle switch. So that knuckle began to cook only in the morning when I woke up. In general, she was preparing for about 7 hours - 5 for high, 2 for fishing, 1 hour then heated.

The dish is designed for

7-10 servings

Time for preparing:

7 hours +1 hour heating

Cooking program:

5 hours high mode + 2 hours slow + 1 hour heating

National cuisine

collective

Note

I did a lot of shanks, but today's taste is very pronounced, tasty and this shank is rightfully the best of all. A bit dry, just a little, but this can be corrected with a sauce that was made from onions and evaporated fat and juice from the shank. And mustard and horseradish will only reveal the whole taste and aroma of this dish.

Thank you! I'll do one of these days A-la, boiled pork

Shank and so oily why also add mayonnaise

Shank and so oily why also add mayonnaise

My mayonnaise is not greasy, 25%. But in general, somehow I got used to baking all the meat with a mixture of mustard and mayonnaise, and I add to them according to my mood either ketchup, or chili sauce (this orange is sold), or a mixture of herbs, or vinegar. But the base is always mayonnaise with mustard. I like it so much.

I also smear with either mayonnaise or sour cream

[Stafa]

Stafa, thanks for the recipe, I have already taken it to the bookmarks, I will definitely do it!

a wonderful and not laborious recipe, the main thing in this matter is to press the tumblers.
_{can i take off my helmet?}

Svetochka, add garlic to the list of ingredients.

Light, and she cooked without water? And how does it taste - more baked or stewed-stewed?
It can be seen that your MdV bowl is round or oval in shape, but tasty?

Liz, no water at all. And the taste - that they all seem the same to me - that in the cartoon (boiled pork) I did, that here - I don’t know the taste of sales, which is boiled - rather stewed. Tasty, all the same the meat is natural, it goes well for a sandwich instead of sausage.
An oval bowl in Moscow, you could put three shanks in it, only there is no one to eat, the husband is already well fed, eats, so to speak, without appetite.

Oh girls and what is your habit, then one mode, then another when cooking
I can rattle during preparation, but then everything is in a saucepan, a timer for the duration of the hamster and do not come up to that and do not drool
Maybe 6 hours on Max and that's it, the same result.

I have a question. I bought the shank immediately in spices, in a baking bag. And now I am suffering, put in a bag in a MV or take it out and just in a bowl. Third option. Pour water and shank into it in a bag. Please help with advice.

[Natalia]

Natalia, Bast1nda, I would take it out and add brine and beer to the slow one. A glass. Since with liquid, according to subsequent preparations, it turned out to be more juicy. You can just in pickle brine or tomato. Tasty everything.

[Natalia]

Natalia, Bast1nda, I would take it out and add brine and beer to the slow one. A glass.Since with liquid, according to subsequent preparations, it turned out to be more juicy. You can just in pickle brine or tomato. Tasty everything.

There are no additional products and I will definitely not run to the market for them. There is no pickle at all, neither I nor my parents harvest. I don't like the taste of beer, as was the experience with fish.

Yes, I already put it in the water in a bag, like sous vid. Thank you for responding. Apparently everyone in the topics about the crown is sitting))))

[Stafa]

Stafa, and here I am again))) there is a pickle and a simple shank, pickled it in spices. Pour the brine right there? And will it be okay? And there is beer, will it give the taste of beer?

I asked my husband about the taste of beer - she says that it is not felt. But the knuckle is tasty.

I asked my husband about the taste of beer - she says that it is not felt. But the knuckle is tasty.

then I pour the brine right there too)))) half a glass.

Yes, beer and brine in equal amounts. I also add salt, otherwise it’s not salty for me.

Is 6 hours per high normal?

I usually make a knuckle in kenwood, he is still a hot guy, but big, and there is enough 6 hours for a high. But it also depends on meat. You can start trying after 5 hours.

I usually make a knuckle in kenwood, he is still a hot guy, but big, and there is enough 6 hours for a high. But it also depends on meat. You can start trying after 5 hours.

Fine. Just put it now.
Can I cook meat on low? Then the clock should probably be set to 8?

I don't know, on low I usually cook jellied meat after it boils. And here are the shanks in pivorassol for high.

[Stafa]

Hurray, I did. The scent .... everyone noted that the scent is different. The shank was pickled, plus vegetables.
8 hours low.

Stafa, Thank you!

Natasha, you don't need to pickle the shank. She will be soaked all over during cooking in beer and brine.