Pork shank baked in clay

Category: Meat dishes

Ingredients
pork knuckle	930 gram
carrot
garlic
salt
ground black pepper
allspice peas
Bay leaf
foil
clay

Cooking method

Soak the shank for a couple of hours in cold water.
Scrape well. For the steering wheels we sell, it is almost useless.
Cut the carrots into small pieces.
Garlic too.
Make a hole in the shank pulp with a sharp long knife. Pour salt into it and insert carrots with garlic. Make as many such holes as the meat allows.
Rub the shank on all sides with salt and pepper.
Place the meat on two to three layers of foil, add allspice and bay leaf. You can put your favorite herbs. Wrap the shank well so that it is closed on all sides and there are no holes.
Take clay. Better, of course, if it is a pottery. But if there is no one like mine, then we take the usual one, which is available.

If the clay is dry, then fill it with water. We are waiting for a while and stir. If necessary, add more water. We pour water little by little. We need the clay to only get wet, not to be like mud. She should keep her shape well.

We take the foil. We unwind several layers on the table. The length should be significantly longer than the shank.
On the foil we put a layer of clay about a centimeter thick and an area exceeding the size of the shank.
Put the knuckle on top.
We bend the foil on all sides, lifting the clay so that it covers the shank from the sides.
We cover the top and open areas with clay. The thickness of the clay should be at least a centimeter everywhere. We level with wet hands.
Light a fire and make coals like a barbecue. There should be a lot of coals, so we burn a fire for at least an hour, or even an hour and a half. Throw in thick logs. We need a very good heat.
We rake the coals and put our shank in clay in them. Whenever possible, we bury it in coals.

We lay out the firewood on top, tighten the embers that are still burning and let the flame flare up again and burn out the fire. From the moment the fire started, the knuckle was in the fire, and then in the coals for 1.5 hours. Unfortunately, you can't tell the exact time. It all depends on the size of the shank, the quantity and quality of coal. In a fire in an open area, the knuckle will cook longer than in such a closed firebox like I have at home.

Here is such a mountain of coals left at the end. It is also quite possible to fry a barbecue.
We rake the coals and take out the shank. We do everything carefully. Everything is sooo hot, even the air around.
We free the shank from clay and foil.
We cut greens, vegetables and fresh bread. Chop and taste)
Cooking is not difficult, the main thing is to do it with love for your loved ones)

Note

In this way, you can bake fish, any piece of meat and chicken. You can also bake in the oven, then the time will be completely different. It will take longer to cook, but the likelihood that the meat will burn or not fry is less.
Lena Kubanochka has a chicken

Chicken in clay (Faraona alla creta)
(kubanochka)

Thank you to my spouse for the work done with me) If you have the opportunity and desire, then try. The meat is soft, aromatic, reminiscent of boiled pork. Recommend)