How to cook a pork knuckle
1. Wash the pork knuckle.
2. Peel the shank for soup or jelly from skin and fat, do not peel the shank for further baking or smoking.
3. Peel and wash two onions and carrots.
4. Wash four celery stalks, cut each stalk across.
5. Pour three liters of water into a large saucepan, put pork shank, whole onions, carrots, celery stalks.
6. Put three cloves, an anise star, 10 thyme stalks, 8 peppercorns, three bay leaves in a special culinary bag for cooking spices or in a homemade bag of clean gauze tied with culinary twine.
7. Put the bag in a saucepan with a shank and vegetables.
8. Place the saucepan with the shank on medium heat, wait until boiling.
9. Cook the shank for 1 hour under the lid, removing the foam from the broth surface.
10. Remove the knuckle from the broth - the meat and broth are ready for further baking, smoking or cooking the soup.
11. To prepare the jelly from the shank, strain the broth.
12. Pour the strained broth back into the pot.
13. Put the shank in a saucepan with broth, re-bring to a boil over medium heat, cook, skimming, 1-2 hours - until the liquid is half as much.
Fusofacts
- Pork shank is boiled then to boil jellied meat or rich broth for soup, or then to end up with boiled-smoked shank. Cooked smoked shank is served sliced or on sandwiches. Still boiled-smoked shank can be used to make pea soup.- Boiled-smoked pork shank can be served as a main course with sauerkraut and mashed potatoes. It is enough just to remove the oily skin from the shank.