Traditional shank: how to marinate correctly? Video
The shank is a piece of pork carcass; it is a piece of the back or front leg from the middle of the lower leg to the middle of the thigh. For baking, they often use a shank from the back leg, there is much more meat on it. Making the shank according to the traditional Czech recipe, better known as “boar knee”, will take you a lot of time. Before baking, it must first be marinated and then boiled. But your efforts will be rewarded, because this dish is very tasty.
How to pickle pork knuckle
It is necessary to marinate the traditional “boar knee” only in beer of dark varieties. Calculate its amount yourself, it depends on the size of the shank and the dish in which you will marinate the meat. For a shank weighing 1 kilogram, you will need 1–1,5 liters of beer. In addition, you will need the following ingredients:
- ginger root – 4-5 cm piece
- quince 2-3 pcs.
- garlic – 7-9 cloves
- spicy dry herbs: marjoram, basil, oregano, thyme
- black and red ground pepper
- ground coriander and nutmeg
- Bay leaf
- salt
Rinse the shank well from broken bones. If necessary, scrub the skin with a stiff brush to a light yellow color. Peel and cut the ginger root and quince, from which the core is taken, into circles and thin slices. Peel the garlic, cut each clove in half and crush them slightly with the flat side of a knife. In a separate small bowl, combine coriander, nutmeg, herbs, spices, salt and pepper. With the sharp end of a knife, make deep cuts in the meat and pour a spicy mixture with salt into each of them, put a crushed piece of garlic.
To prevent the skin on the pork knuckle from deforming during cooking and spoiling the appearance of the meat, before pickling the knuckle, make diamond-shaped cuts with a sharp knife along its entire surface
Rub the surface of the shank with the rest of the spices, slightly moistening it in the beer. Place the shank, pieces of ginger and quince on the bottom of a saucepan or bowl to marinate. Place the shank in a saucepan and line with the remaining ginger and quince. Place the bay leaf. Pour the beer over the meat and leave to marinate on the bottom shelf of the refrigerator for XNUMX hours.
Take the pot with the knuckle out of the refrigerator and cook. When the liquid in the saucepan boils, reduce the heat and cook the meat for 2,5 hours. Use a fork and knife to remove the shank, let it cool and pat dry with paper towels.
Mix:
- soy sauce – 3 tablespoons
- mustard – 2 tablespoons
- honey – 2 tbsp
Coat the shank with the resulting mixture. Put it on a baking sheet and place in the oven preheated to 200 ° C. You need to bake the shank for about 30-40 minutes, until a beautiful golden crust forms. Remove the finished shank from the oven, cover with foil and leave for 10-15 minutes, otherwise, when cutting, all the juice will pour out and the meat will be dry. Serve the shank with baked potatoes, fresh, pickled or pickled vegetables, and sauerkraut.