Amazing snack for pennies! Try it yourself!
Ingredients:
2 pork shank
1.5 hours. l. salt
1 h. l. peas of black pepper
5-8 pcs. peas allspice
4 leafs
2 heads of garlic (10-15 cloves)
2 heads of onion (medium)
pinch ground nutmeg
spices and seasoning to taste
Preparation:
1. Foreshank soak in cold water, scrape and clean.
2. Share shank in deep pot, pour pure cold water, add peeled onion, salt, and sweet pepper.
Put the pan on the stove. Cook meat over medium heat for about 3.5-4 hours.
I recommend to make sure that the knuckle is not completely collapsed, as may be required and less time or more.
Before the completion of cooking, for 15 minutes, add the bay leaf.
3. Remove the pan from the heat and leave until cool shank broth.
4. Garlic peel and finely chop.
Important! No need to "push" through a garlic press, but rather finely chop with a sharp knife - it will be tastier and more aromatic.
5. Share of broth cold shank and remove bone.
6. Season the meat with chopped garlic, black pepper, salt to taste.
7. The center shank desired sprinkle with grated nutmeg or your favorite spices.
If during cooking fall off pieces of meat, put it in the middle of a very, where the bone was.
Do this on a large piece of cheesecloth.
Hide shank into a tight roll, for which the edges of cheesecloth very tight tuck.
8. Share convolution shank in a pan of suitable size.
Place the top of the yoke and put it on 6-7 hours in the refrigerator.
The dish is a dense and aromatic, if under the pressure will be more than 12 hours.
Cargo should not be too heavy enough 1-1.5 kg.
9. Pressed meat is ready!
Serve chilled shank to the table and finely chopped.
Bon Appetit!
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