Pork hough - a part of ink which at butchers is called shank. It is juncture of gammon, a piece from a hoof to a knee joint. Back shank is baked more often or smoked, it is fleshier. And the lobby if is smoked, then then to use on soups. From back hough various jellies as in it there is a lot of a connective tissue, so collagen also well turn out.
It is required to you
- Boiled fresh shank
- 2-3 houghs;
- 3 liters of cold water;
- 2 onions;
- 2 central part of carrot;
- 4 stalks of a celery;
- bay leaf;
- 3 buds of a carnation;
- 1 asterisk of an anise;
- 5-10 peas of a black pepper;
- on 10 stalks of a thyme and parsley.
- Boiled smoked hough
- 2-3 pork shanks;
- 2 tablespoons of mustard;
- 2 tablespoons of apple cider vinegar.
Instruction
1. Depending on that, you decided to boil hough on broth, jelly or to weld before smoking or roasting, its thermal treatment is timed.
2. If you cook shank for further smoking or roasting, you can leave on it a skin. If you are going to cook soup or jelly, cut off a thin skin and a part of fat from shank.
3. Peel onions and carrots and wash up. In a big pan gather cold water and lower in it carefully washed up hough. Put vegetables – carrots, onions, a celery.
4. In the special adaptation similar to a big strainer for tea, put herbs and spices. If you have no such strainer, make a paper bag of the gauze which is tied up by a culinary twine. Also many culinary specialists sew a reusable special sack for herbs and spices which they add to broth.
5. Collect herbs, spices and spicery in a strainer or a sack and lower in a pan with pork. Bring meat to the boil and you cook about 1 hour on average fire, periodically scumming a skimmer. If you were going to bake or smoke meat and also if you cook soup, there will be enough this time both for broth and for readiness of hough. If you want to make jelly, filter broth, return to it pork, add still pork, beef or chicken, again boil, scumming, and you cook on slow fire 1-2 more hours until liquid doesn't uvaritsya twice.
6. Boiled smoked rulkamnogy don't love smoked hough for its excessively salty flavor and also consider it harsh. To serve such meat with cabbage, potatoes, beans or other garnish, such shank is boiled.
7. Rinse hough. Put in a big pan and fill in with water, add mustard, well stir and bring to the boil. Reduce heating, cover and you cook on slow fire 1.5-2 hours.
8. Pull out hough from a pan, merge liquid, and wash out meat. Again gather fresh cold water and add to it apple cider vinegar. Again bring to the boil, cover, reduce heating to minimum and you cook 45 more minutes. Serve hough