We buy a pork shank, take a plastic bottle and... cooking yummy! Much tastier and healthier than store sausages.
Ingredients:
2 kg pork with bone (2 pork shanks)
2 tbsp. l. salt with a small slide
15 black peppercorns
5 allspice peas
0.5 tsp l. coriander seed
head of garlic
onion head
3 bay leaves
Preparation:
1. The knuckles must first be soaked in cold water for at least 1 hour. But we do not leave it for more than three hours.
2. Then scrape the pork thoroughly with a knife and rinse in running water.
3. Place the prepared shanks in a deep saucepan and cover with water.
Add salt, bay leaves, whole peeled onion and all the peppers.
4. Place a saucepan over medium heat, bring to a boil and remove the foam. Cook the meat for about 4 hours with a low boil. The water should first cover the shanks, then it will evaporate by half. No need to add.
5. Cool the shanks directly in the broth. Finished meat will be very good at separating from bones and skins.
And stickiness - the broth will become viscous like a jelly.
6. Remove bones, cut off the skin and excess fat. Cut the meat, but do not grind it, so even pieces look better in the context of a frozen brawn.
7. Peel the garlic and pass through a press. It is better, of course, to grate the garlic cloves or use dry garlic.
8. Mix the prepared meat with garlic, pour in 2-3 ladles of the broth in which the shank was cooked. Mix everything well.
Add salt to taste. Add coriander seeds, but crush beforehand.
If you want - make it sharper with red pepper.
9. Cut off the top of the plastic bottle, where the neck is on the "shoulders". Rinse it thoroughly without soap and cleaning agents. But not with boiling water, otherwise it will lose its shape.
10. Fill the bottle with meat, crushing each layer so that there are no voids. The better to press and tamp, the denser the brawn will end up and the more convenient it is to cut into slices.
11. As soon as all the meat is in the bottle, tighten the top of it with cling film and you need to knock the bottom of the bottle on the table a couple of times so that everything fits even more tightly inside.
12. Place the brawn bottle in the refrigerator on the middle shelf in an upright position for at least 3 hours. Better at night.
13. Carefully remove the frozen brawn from the bottle. You can cut the bottle along with a sharp knife, or lower the bottle in hot water for a few seconds - the brawn will come out on the plate by itself.
It is well cut into slices.
Delicious with mustard or other hot sauces.
Bon Appetit!
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