Insanely tasty and aromatic - baked pork shank in the sleeve. You can bake it not only in the sleeve, but also in foil. Experiment, add your favorite spices and enjoy a great hot meal. Step-by-step recipe with a photo. Video recipe.
You can cook something delicious from each part of the pork carcass. For example, a shashlik from a collar, a jellied meat from legs, liver pancakes from a liver … But today for dinner there is a pork knuckle baked in the oven in a sleeve. Pork shank is one of the cheapest parts of pork carcass, but no less tasty. And if you put it on a beautiful dish, then the dish will undoubtedly become the main decoration of the table, both everyday and everyday. The leg can be baked immediately or boil a little at first, and then bake in foil or a sleeve with sauce. Pre-boiling will shorten the baking time.
In a baked pig leg, absolutely everything is delicious: meat (and there is quite a lot of it), fat and even skin! The baked pig leg will be especially appreciated by those who like to cut a small slice from a large piece, and then gnaw the bones! The shank is perfectly stored in the refrigerator, besides, it can be served not only hot, but also cold. It is better to choose the freshest leg for the recipe, because the quality of the finished dish depends on it. I also recommend taking the hind leg, because it is larger and fleshy in front.
See also how to make baked prune shank.
- Caloric content per 100 g - 358 kcal.
- Servings - 1 shank
- Cooking time - 2 hours
Ingredients:
- Pork knuckle - 1 pc.
- Nutmeg - 0.5 tsp
- Salt - 0.5 tsp or to taste
- Hops-suneli - 0.5 tsp
- Soy sauce - 1 tablespoon
- Mustard - 1 tsp
- Ground black pepper - a pinch
- Coriander - 0.5 tsp
Step-by-step preparation of baked pork shank in a sleeve, recipe with photo:
1. Pour the soy sauce into a shallow bowl.
2. Add mustard and add suneli hops, nutmeg, coriander and black pepper. Also add salt. At the same time, keep in mind that there may be enough salt from soy sauce, because it is salty enough.
3. Stir the spices well.
4. Wash the shank under running cold water and dry with a paper towel. If there is tan on the skin, then scrape it off with an iron sponge. In my case, the shank turned out to be without skin. Apply the marinade on all sides of the dried leg. If you have time, then leave the shank to marinate for 1-2 hours, then the meat will become tastier and more aromatic.
5. Place the shank in the roasting sleeve and secure on both sides. Place the shank in a baking sheet and send to a preheated oven to 180 degrees for 1-1.5 hours. Cooking time depends on the size of the piece. If you want the leg to brown, then remove the sleeve 20 minutes before the end of cooking. Serve the finished baked pork shank in the sleeve hot, as a side dish, or chilled as slices.
See also a video recipe on how to cook pork shank baked in a sleeve.
