In old cookbooks, pork carcass cutting patterns are some of the most noteworthy.
On the side, as a rule, is a list of dishes that are prepared from different pieces. Almost the most extensive list opposite the pork thigh, or as it is also called - shanks, boules, shanks. It can be said, not too sinful against the truth, that the bulldog is a whole pork carcass in miniature.
The most rich borsch - from it, the classic roast also comes out wonderful, like almost any other dish. Do you want - pilaf, do you want - chops, you get pork and jelly and ham. But there is a recipe for which no other part of pork carcass is suitable: today we will bake a pork boulevard in our sleeves, and, believe me, few dishes can compare with this.
Roast pork knuckle in the oven in the sleeve - general principles of preparation
• For baking, it is best to take the back shank, which, unlike the front, is more fleshy. When choosing a product, pay particular attention to appearance. In pigs of common “white” breeds, the skin should be light, and the meat should be dense. If the fat layer has a yellowish tint, it is better to refuse to buy. As a rule, this means that the animal was not young and a juicy, soft dish would not work.
• Like all meat semi-finished products, you need to properly prepare the bulldog for cooking. If the bristle remains on the skin, scorch it above the burner, then carefully scrape it off with a knife and rinse with warm water. You can pre-soak the bucket for about an hour in cold water.
• Before roasting, shank marinate for at least four hours. To ensure that the meat under the rough skin is well marinated, longitudinal cuts must be applied along the bone, which can additionally be stuffed with garlic.
• After pickling, the knuckle is placed in a sleeve, the edges of which are tightly tied or fastened with special fixings. The surface must be pierced with a needle or other sharp object in several places. This is done so that the steam from the “package” comes out and does not break it.
• You can verify the readiness of the dish by piercing the flesh to the bone. The juice released in this case should not be cloudy.
• Pork baked according to the above recipes can be served with a side dish, cut into slices as a snack or put on slices of bread. Traditionally, it is customary to serve sauerkraut or stewed cabbage, pickled vegetables for such a dish.
Fragrant pork knuckle baked in the oven in the sleeve "Bavarian"
Ingredients:
• pork shank, medium size;
• 200 ml of meat or chicken broth;
• Bay leaf;
• a glass of dark beer;
• a small head of garlic;
• 2 gr. juniper berries;
• allspice, peas - 5 pieces;
• 7 ml of flavor "liquid smoke";
• unsalted thick tomato - 90 gr.;
• salad onion;
• 10 gr. white sugar;
• one carrot;
• half a glass of honey;
• one bell pepper.
Cooking method:
1. In five liters of water, dilute the tomato, add vegetable oil and salt, stir.
2. On medium-low heat in vegetable oil, fry the carrot rings, coarsely chopped pepper and half onion rings until soft. Add a liter of water to the vegetables, add juniper berries, lavrushka, sugar, allspice peas and peeled garlic (5 prongs).
3. Warm everything together, mixing well for about a minute and put in a pot with diluted tomato. Try the marinade on salt, add salt if necessary, and bring to a boil.
4. Dry with a knife and a well-washed drumstick, and make about five deep cuts on it. Transfer to a baking sheet and bake, placing in a hot oven, for half an hour.
5. In the previously prepared marinade, add beer with broth, add liquid smoke and lower the hot leg, put the pan on an intense fire. As soon as signs of boiling appear, lower the temperature to a minimum and let simmer for three hours.
6. Ready, well-cooled, stick the knuckle on all sides with honey, place in a sleeve, lay on a baking sheet. Be sure to pierce the "packaging" in several places with a thin sharp object. Place the roasting pan in the middle level of the oven, with a degree of a quarter of an hour at 220 degrees. Cut the top of the sleeve and hold the dish to a delicious golden crust.
Oven baked pork shank recipe in a sleeve with vegetables
Ingredients:
• shank fresh, pork, weighing about a kilogram;
• chopped seasonings: bay leaves, thyme, black pepper, savory, rosemary, marjoram - a quarter of a spoon;
• 200 ml of mayonnaise;
• garlic;
• brewed, spicy mustard - 100 gr.;
• two peas of black pepper;
• whole large bay leaf;
• a pound of potatoes;
• two small carrots.
Cooking method:
1. Soak the shank by lowering it in cool water for up to an hour. Scrape the skin well with a knife, rinse again and dip in boiling water. Add a little salt, a couple of peppercorns, and lavrushka. Boil the canister after boiling over reduced heat until the skin is noticeably softened and cool.
2. Cut the peeled garlic cloves lengthwise, in half, and roll well in the spice mixture. On the shank, make deep punctures and lay the prepared pieces of garlic in them.
3. Mix mustard with mayonnaise. Coat the surface of the drumsticks with the mixture, put in a bowl, cover and leave for an hour in the cold.
4. Peeled potatoes and carrots cut into large, approximately equal size slices. Season raw vegetables with ground pepper, salt. Add a couple of tablespoons of mayonnaise, add a little oil, mix and shift into a sleeve.
5. Place the marinated shank on the vegetables, fix the edges of the sleeve and place on a baking sheet. Pierce the film with a needle in several places.
6. Put the roasting pan in the oven, heating it to 200 degrees, and after 50 minutes, carefully cut the top of the sleeve and check for readiness. If you want a more crispy crust, spread the edges of the sleeve and leave the bulldozer in the oven for about ten minutes.
Marinated pork knuckle baked in the oven in the sleeve
Ingredients:
• bulldog weighing up to 1.2 kg;
• a small onion;
• a spoonful of chopped dry garlic;
• coriander, zira seeds, rosemary - 0.5 tsp;
• a teaspoon of ground paprika, and ginger;
• chopped lavrushka - a third of a teaspoon;
• thyme, celery, oregano and basil - by a small pinch;
• 60 ml of soybean concentrated sauce;
• fresh garlic;
• two full spoons of unsalted thick tomato.
Cooking method:
1. With a spoon, and best of all in a mortar, rub the cumin with coriander and rosemary, pour the spices into a small bowl. Add chopped lavrushka over a small pinch of celery, oregano, basil and thyme. Pour ginger and paprika, mix.
2. Add soy sauce to the spices, put the tomato, stir. Pour an incomplete teaspoon of salt, season the marinade with ground pepper, stir thoroughly. Add onion rings, chopped garlic.
3. Wash the bulldozer with a jet of warm water, carefully scraping the skin with a knife, dry it. Along the bone, apply longitudinal incisions of a centimeter depth, coat with cooked marinade. Then transfer to the sleeve, pour the remaining marinade into it and leave it at room temperature for five hours. Systematically, approximately every forty minutes, open and rub the marinade into the skin and cuts well.
4. From the sleeve with the pickled shank, select the onion, if you used fresh garlic, remove it too. Tighten the free edge of the sleeve tightly and lay it on a baking sheet. To prevent the “packaging” from breaking, make three thin punctures in the upper part.
5. Bake the dish at 200 degrees for two hours.
Oven-baked pork knuckle in a sleeve with honey marinade on beer
Ingredients:
• back pork knuckle;
• carrot;
• half a large head of garlic;
• a small onion;
• a package of ready-made spices "For pork";
• two glasses of dark beer;
• onion peel - a full handful;
• two tablespoons of honey;
• 5 peas of allspice;
• a spoon of hot mustard;
• soy, dark, salty, sauce - 75 ml;
• odorless vegetable oil.
Cooking method:
1. Pour two liters of water into a large pot and boil. Add salt, not more than a dessert spoon, lower the washed onion husks, allspice. Let it boil for at least three minutes and remove from the stove.
2. Scrape the pork skin well with a knife, rinse with water. Dip the canister in a well-cooled brine, put the pan on intense heat.
3. When the brine begins to boil, collect foam from its surface, lower the onion and carrot whole. Cook the meat at a moderate boil for about an hour, covering the pan with a lid. Put out of the broth, cool.
4. Dissolve honey in soy sauce. Add mustard, crushed garlic cloves. Season the marinade with a set of ready-made pork spices, adding them to your liking.
5. Spread the cooked mixture over the cooled pork, place in a bag and leave to warm for pickling for four hours.
6. Put the bulldozer out of the bag, peel off all the garlic, otherwise it will burn during baking. Lubricate the sleeve from the inside with lean oil, lay the workpiece in it and tie the edges well. Do not forget to pierce the surface of the "packaging"
7. Bake by placing the baking tray with the sleeve in the hot oven for an hour and a half.
8. Place the pan, gently cut the sleeve on top. Pour the beer bottle mixed with the rest of the marinade and return to the oven. Adjust the heat to 170 degrees, bake for an hour. Water the meat every ten minutes with a mixture of beer and marinade.
A simple recipe for pork shank baked in the oven in a sleeve with citrus marinade
Ingredients:
• back bulldog;
• two spoons of acute adjika, it is possible with hop-suneli;
• 2 tablespoons of soybean concentrated sauce;
• a spoon of honey;
• medium-sized lemon;
• half a small orange;
• favorite spices at your discretion or a mixture of spices "For meat";
• fresh garlic.
Cooking method:
1. Squeeze the juice from citruses, strain it with gauze or through a strainer, mix with soy sauce. In spices add spices, mix. Peel the garlic cloves from the husks, cut them into thin, longitudinal plates.
2. Place the washed, dried-up bulldog in a deep bowl. Pour it with a mixture of soy sauce with juice, carefully rub into adjika skin. You can apply several deep longitudinal cuts to soak with marinade and meat.
3. Spread garlic slices over the skin, tighten the bowl with plastic wrap and put in the refrigerator.
4. After five hours, remove, remove the garlic and transfer the marinated pork to a sleeve. Do not forget to tighten the edges and pierce the top of the bag.
5. Put the packaging in a suitable size, put on bake. Cooking time depends on the size of the bulldozer. When heating at 180 degrees, leave for a kilogram billet no more than two hours.
6. To get a more golden brown crust, ten minutes before being ready, cut the sleeve and spread its edges.
Recipe for stuffed pork knuckle baked in the oven in a sleeve with prunes
Ingredients:
• large pork knuckle (back);
• a teaspoon of ground paprika;
• 50 gr. liquid mayonnaise;
• soft prunes, seedless - 15 pcs.;
• cloves of fresh garlic - 5 pcs.
Cooking method:
1. Scrub the skin thoroughly with a knife to remove any remaining hair and dirt. Then wash in warm water and wipe dry.
2. Place the bulldog on a cutting board, cut it deeply longitudinally, with a knife, separate the pulp and remove the bone. Cover the meat with a bag and beat off lightly.
3. Mix garlic cloves crushed with a press with mayonnaise, add paprika and add a little salt. Put the mayonnaise mixture on the chopped meat and spread evenly. Roll up to a shape similar to the original.
4. Put the workpiece in a bowl and cover with a lid, put in the cold overnight.
5. One and a half hours before cooking, remove the bowl from the refrigerator, the meat should warm up a bit in the heat.
6. Scald prunes with boiling water, soak in cold water for up to a quarter of an hour to swell well, then put on a colander, dry.
7. Expand the canister, lay the prunes in the center and fold again. Giving the “roll” the shape of a shank, gently tighten it with dense threads and shift it into a sleeve. Seal the edges tightly, pierce the top with a sharp object in several places.
8. After laying the “packaging” on a baking sheet, bake at 180 degrees for an hour.
9. When serving, cool the stuffed shank into slices.
Baked pork knuckle in the oven - cooking tips and tricks
• It is easier to clean the skin on a bulldog if it is soaked in advance. You can add very little baking soda to the water.
• If the marinade contains fresh onions or garlic, be sure to peel slices of vegetables before packing the bulldozer into the sleeve. If this is not done, they can burn out during baking, which will give the dish an unpleasant, bitter taste.
• It takes two hours to bake a pork shank weighing one kilogram. To reduce it, first boil the meat until half cooked. In addition, this will give the meat extra juiciness and make the skin soft.
• To form a golden crust on the surface of the dish, cut the sleeve a quarter of an hour before being ready and carefully part its edges.
