Pork shank roll, boiled in onion skins, is an unusually tasty snack. Such a roll is prepared easily and from the minimum amount of ingredients. Make a pork roll and it will become one of your family's favorite dishes.
It is necessary
- - pork knuckle;
- - 4 tablespoons salt;
- - 5 bay leaves;
- - 10 black peppercorns;
- - 7 peas of allspice;
- - 1 tsp coriander seeds;
- - 10 cloves of garlic;
- - ground black pepper to taste
- - a large handful of onion husks.
Instructions
Step 1
Rinse the shank in running water, scrape off the skin, and cut off the ink sanitization marks, if any. Leave the shank to soak in cold water for 2 hours.
Step 2
Cut the soaked shank lengthwise and carefully cut out the bone with a sharp knife. When removing the bone, care should be taken not to damage the meat. Removing the bone will be easier if the tendons are trimmed in the process. After that, the finished meat must be beaten off so that an even layer is obtained.
Step 3
Peel the garlic, pass through a press and mix with the rest of the spices (except for peppercorns). Rub the inside of the shank with the resulting mixture. If you wish, you can lay out the shank from the inside in layers of thinly chopped carrots.
Step 4
Roll the pork shank roll tightly. The recipe for this dish requires careful marinating, so tie the meat with a tight thread and leave the shank soaked for at least 2 hours. During this time, the meat will absorb the taste and aroma of the spices and will be ready for further cooking.
Step 5
Place the onion husks, peppercorns, and peeled onion into a large saucepan. Add salt and place the shank in a saucepan. Pour water over the meat and cook. Make sure the meat is completely covered with broth. When the broth boils, remove the foam, reduce the heat and cook the shank for 2.5 hours until cooked through.
Step 6
Half an hour before the end of cooking, add bay leaf to the pan with the shank. When the shank is ready, let it cool without removing it from the broth.
Step 7
Remove the cooled meat from the broth and rub the skin with the spice mixture. Wrap the roll in foil, place under a press and leave in the refrigerator for 10-12 hours. After that, the pork shank roll will be completely ready for serving.
