Knuckle is, of course, far from a refined product. Healthy bone and muscle. This is the part that is located almost above the hoof. So, you understand, there is no question of tenderness here. In addition, this is not cheap meat at all. Although the shank will cost much less per kilogram than other types of meat, the yield of the actual edible part will be so small that the product will be expensive in terms of it. Nevertheless, despite many formal flaws, a skillfully chosen and well-cooked shank turns out delicious.
-30 %
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The knuckle can be rear or front. The back is better, the front is worse. There is more on the first fleshy part, less on the second. They look similar, but in stores not a single seller indicates which is which. You can get your bearings like this: the back handlebar should weigh at least one and a half kilograms, the front handlebar should weigh about a kilogram. By the way, it is the front shanks that are usually sold in sealed food-grade plastic bags, the kind that you put in the oven and bake right in the package. Often the knuckle is sold directly with the skin. This option is not very good: you won’t eat the skin, but you’ll pay for the weight. So, it would be better to find a peeled knuckle. The remaining parameters of choice are the same as for any other meat: elasticity, smell.
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Czechs and Germans are great experts in preparing shanks. Here the knuckle is stewed in beer.
How long does it take to cook jellied shank meat?
Jellied pork knuckle cooks for quite a long time - about 4 hours, during which time the broth becomes very rich and even thick, and the meat comes off the bone well. Pork knuckle jellied meat differs from rooster jellied meat in that it has a more cloudy broth and white fat.
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Back or front leg
From one pig carcass you get four shanks: 2 rear and 2 front. The largest amount of meat is located on the hind legs. They look more appetizing and massive.
Therefore, the best option for a hearty lunch is the hind knuckle, which turns out juicy, with a golden brown crust and a lot of pulp.
As a side dish, you can serve grilled vegetables, fresh or as a salad.
When choosing a product, you should also pay attention to the volume of lard. Fatty options are not suitable as there is little meat. In addition, the dish will have a rich taste of fried lard.
The most popular marinades
Before placing in the oven, it is advisable for the pork to be seasoned and to absorb some of the liquid from the marinade.
The best natural marinades:
- Mustard seeds, with spices, sunflower and grape oils;
- Dark beer;
- Honey;
- Naturally fermented tomato or soy sauce.
The softness of the ham depends on the time spent in the marinade. The shank should be marinated for several hours, or even better, overnight, in a cool place. This will give you enough time for the marinade to saturate the shank. You can simply add salt and sprinkle with herbs. If you do not plan to marinate, then boil the pork.
Useful advice
If you can't remember exactly all the names of the parts of a pork carcass, don't worry. The main thing is to understand the following: the muscles of the upper half of the pig’s body “work” less, so the dishes turn out to be more tender.
So for chops, schnitzels, rolls, carbonates, take the “top”.
And the “bottom” of the pig is more rigid, so for dishes that require long cooking (soup, roast), anything below the back is suitable. By the way, in addition to the shank and shank, ears and tail are perfect for jellied meat - they also contain a lot of gluten.
The benefits and harms of pork knuckle
The main benefit of pork knuckle is its high collagen content. It strengthens bones, joints, and makes tissues elastic, which tightens the skin. Despite the fact that the knuckle is quite fatty and stringy, the digestive system digests it without much effort, and if you do not overeat, there will be no feeling of heaviness. Due to the high content of potassium, magnesium and arachidonic acid in the product, the human nervous system is restored if the knuckle is periodically eaten. And some claim that eating knuckle helps fight insomnia, as it reduces excitability and nervousness.
The knuckle contains quite a lot of iron, so it is recommended to eat it for people with a deficiency of this element. Athletes should also include dishes with this product in their diet, as it restores energy well and quickly satisfies hunger.
Along with its beneficial properties, the product has some contraindications. It is not recommended to use it:
- for obesity;
- people who have liver problems;
- If you have kidney problems, you should avoid jellied meat.
The greatest harm can be caused by a product infected with parasites. Pork is more susceptible to attack by tapeworms than others, which can cause severe symptoms of intoxication in humans. It is very difficult to immediately determine that a person has such a parasite in the body, so there are often cases when people even die. The worm, moving through all organs, affects them, reaching the brain - and death occurs. To avoid this, you need to cook each part of the pork very carefully. Only high temperatures can kill parasites.
Nowadays pork knuckle is gaining popularity; it is increasingly being prepared for the holidays. Properly prepared, marinated and cooked meat turns out very tasty, tender and juicy.
Knuckle in soy sauce
- 2 pork knuckles
- 300 g sugar
- 4-5 star anise
- 2-3 cinnamon sticks
- 1/2 teaspoon fennel seeds
- 6 cloves
- 6 thick slices ginger
- zest of 1/2 orange (pieces)
- for the sauce:
- 2 tablespoons vegetable oil
- 4 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon Worcestershire sauce
- 1 glass of dry white wine (preferably sake)
- 1 liter of water
- 4 tablespoons salt
Place the shank in a saucepan, cover with water, add 4 tablespoons of salt. Place on the fire, let it boil and cook for 10 minutes, then pour out the water and dry the shanks with a paper towel. Now we need a very small saucepan, into which you should pour about 1/2 cup of water and add 300 grams of sugar. Heat to a boil and then simmer the thick sugar syrup over low heat. Meanwhile, place the shank in a saucepan and then pour sugar syrup over it. Heat the shank over low heat and turn it over so that the syrup covers it on all sides and browns slightly. Now we remove the shank from the saucepan, wash it of sugar and now heat the vegetable oil in it. Throw in some ginger slices. Fry them for about 1 minute over medium heat, then add all the spices and let them heat for another minute. Then add soy sauce, sesame oil, Worcestershire sauce and wine. Place the pork and all the sugar syrup here. Bring to a boil, then reduce heat to low and simmer covered for 3 hours. When the meat is done, pour the remaining sauce through a sieve to filter out the spices. The knuckle is served with rice and the sauce is poured over the meat.
Smoking options
The easiest way is if you have a smokehouse. You pour sawdust into it, light a fire, put in the meat, and it smokes. Many smokehouses have temperature sensors, you can regulate it and make sure it is stable.
But if there is no smokehouse, this is not a reason to refuse smoked shanks. Almost everyone at their dacha has an old iron barrel - its finest hour has come. You need to throw firewood into this barrel, add sawdust and hang the shank on a hook. You can wrap the knuckle with wire and hang it on it. And close the lid on top and leave it to smoke. You only need holes in the barrel to allow oxygen to flow into the wood, but an old barrel usually already has them. Such a barrel can be turned into a permanent country smokehouse. It is, of course, more difficult to work with than a regular smokehouse, but this is a matter of experience. Just smoke it in a barrel once or twice and it’s not difficult. You can not hang the shank on a hook in a barrel, but install a grate about a meter from the firewood and smoke on it. It's even more convenient.
Article on the topic
Pork chop on the bone: how to fry so that the meat is juicy If you want to speed up the process, you can first cook the shank. Cook with star anise, cinnamon, cloves, bay leaf, any herbs, celery, cilantro, garlic, hot pepper. I add everything spicy that I can find in the refrigerator to the shank. You cook it and then smoke it, but for much less, about 2 hours. Such a cooked shank can be placed on a wire rack in the oven. And pour alder chips on the bottom of the oven, which is usually used for smoking. And turn on the oven. This way the knuckle will also become smoked. But it’s better to do this at the dacha or with a very good hood. Otherwise your neighbors may not understand you.
I want to warn you that if you cook it, the result will be slightly different. It will also be tasty, but a completely smoked shank is somewhat different. For my taste - better.
Characteristics of pork categories
All pork after slaughter is divided into five main categories. Four of them are on sale. Category IV carcasses are used for industrial processing.
For clarity, we present them in the table:
Half-carcasses and whole carcasses, except category V, must be sold without heads, legs, internal organs, and internal fat.
Piglets are sold with heads and legs, without internal organs and internal fat.
Meat offered on the market must have a stamp from a veterinary and sanitary examination stating that the animal was healthy before slaughter and was brought from a healthy area.
The resulting carcasses from gilts, hogs, sows, dairy piglets and boars are divided into five classes (categories):
Useful properties of the dish
In addition to its pleasant, memorable taste, baked pork shank is beneficial for the human body. This is one of the reasons for the popularity of the dish in many countries.
The product contains a lot of calories, but it is easily absorbed by the body. The shank contains many useful substances - collagen, amino acids, B vitamins, PP. The leg is rich in minerals such as: potassium, calcium, holm, molybdenum, sulfur, copper, fluorine, chromium, iron, nickel, etc.
Having cooked it once, you will want to repeat this process again to look at the happy faces of your household and enjoy the great taste of the dish.
What is beef shank?
Beef shank is the lower part of the leg. The meat on it is quite sinewy, but, unlike pork knuckle, it is not so fatty. And when cooked correctly, beef shank turns into a very tasty delicacy.
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Cooking shanks sous vide
Take the knuckle and place it in a vacuum sealer.
Packages for vacuumization:
- It is necessary to use special reinforced bags made of safe food polymers.
- The knuckle should fit into the package, so you shouldn’t choose a huge one.
- Use a vacuum cleaner to ensure complete evacuation of air.
Set the thermostat to 68 degrees. You need to leave the meat for 8-14 hours. Thus, you will receive a medium degree of readiness. If you want to get welldone, then you should leave it for 8-16 hours at a temperature of 85C.
After the cooking time is up, you need to remove the meat from the bag, pat the surface with a towel and fry for a few minutes in a frying pan or bake in the oven. This is necessary to create an appetizing crust. During the final heat treatment, pour honey and mustard sauce over the shanks.
Cutting stages
When working with the carcass of a slaughtered pig, you need to follow a certain sequence of actions, which can be called stages.
It is better to carry out all actions with the carcass when it is in a hanging position. Since it is easier to work with tense muscles and tissues. But, unfortunately, this is difficult to achieve. Most often it is laid on the ground, covered with straw, or placed on a table.
Before work, prepare the tool.
- Universal knife. The length of the blade must be at least 18 centimeters.
- An ax knife that can be used to cut bones.
- A hacksaw with fine teeth and a regular axe.
- Burner or blowtorch.
Meat color
When choosing a product, you should always pay attention to its color. The leg of a young carcass has a pleasant pink tint. If the meat is too bright, then there is a high probability that it was treated with chemical solutions, such as potassium permanganate. This is done in order to give the stale piece an attractive appearance or eliminate an unpleasant odor.
The color should be uniform. A surface without weathered parts is a sign of freshness. This product is easy to prepare and soaks well in the marinade.
When choosing a shank, you should also pay attention to the date of manufacture if it is sold in a store, and in the market the leg should be carefully examined and smelled.
Reviews
It is believed that aysban is a man's dish: a lot of fat, calories and meat. But women should also forget about the diet for a while: iceban is worth it. Read the reviews of those who have already tried this dish, and you will want to make Eisbahn at home or immediately go to a German restaurant.
Olga:
“I tried Eisbahn in Berlin in a small restaurant near Ibis. Gorgeous shank, huge, flavorful, the meat just melts in your mouth. There, aisban is prepared with the skin and served with pea puree and sour sauerkraut. It looks unusual, I was even afraid to try the side dishes at first, but it turned out - in vain! The taste of pork goes well with peas and cabbage. Thanks to cabbage, by the way, you almost don’t feel the fat content of the dish. Nourishing and tasty - just mind blowing. It’s just a pity that dessert is no longer included.”
Anton and Alina:
“Every December we visit Berlin - our fabulous city. The beauty of the city enchants, and after walking around the streets and squares, you want to eat a hearty meal (winter in Germany is milder than ours, but it makes you think of a hearty meat dinner). And then we find a small beer hall, without tourists or advertising, and taste a new knuckle, a new beer, a new Eintopf. Pork knuckle is our common joy: aromatic, satisfying, tender - it’s simply delicious. And how great a pork knuckle with potatoes goes with beer! After a portion of iceban, life seems so measured, serene and beautiful..."
Beer and meat...what could be tastier!
Nikolai Petrovich:
“German-style pork knuckle is a masterpiece of German cuisine, a triumph of taste, a feast for body and spirit. A maddening aroma, an amazing taste, which is perfectly complemented by sour cabbage and the most delicate mashed potatoes, and how amazingly appetizing the iceban looks! You can eat and eat and eat as long as there is room left in your stomach. And with dark beer it’s absolutely a fairy tale!”
Number of calories per 100 g of product
| Squirrels | 15g | 60 kcal | 18% |
| Fats | 30.3g | 273 kcal | 82% |
| Carbohydrates | 0g | 0 kcal | 0% |
Pork shank contains almost the entire periodic table and has a positive effect on human health. Thanks to collagen, joint mobility and hair condition improves. Other elements help improve the functioning of the nervous, cardiovascular system, and digestive tract. The product is a good prevention against insomnia and depression.
Due to its taste and beneficial qualities, pork knuckle should be present in every person’s diet.
Knuckle in beer
- 4 pork knuckles
- 3 bottles of dark beer
- 5 cloves garlic, minced
- 4 small onions, peeled and chopped
- 300 ml chicken broth
- 0.5 cups apple cider vinegar
- salt and pepper to taste
- 50 g butter
Season the shanks with salt and pepper. Place in a large saucepan. Pour in beer, broth, onion and garlic. Cover with a lid and cook for one and a half to two hours. Now remove the shank from the liquid, continue to boil it, adding vinegar. You need to simmer for a long time - until the liquid turns into a viscous sauce. At this time, transfer the pork to a baking container and brush with oil. Place in the oven at 150 degrees for half an hour. Place the finished shank in a dish, add a side dish, which can be mashed potatoes, baked potatoes or stewed cabbage. Pour the boiled sauce on top. The second experts in preparing shanks are the Chinese. Knuckle in soy sauce is one of the most popular dishes.
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Meat tenderness
Korean _ This is the name of the back part - the most delicate category of carcass. This juicy meat with a thin frame of fat comes in two varieties: with bones (backbone and ribs) and without bones (carb). Fat gives juiciness, and density gives taste and calorie content. Buy a loin for excellent cutlets on the bone. Carbonade is good for stews, boiled pork, and pilaf too.
Excessive consumption of pork loin dishes can cause problems with blood vessels and the heart.
Tenderloin. This is the most delicate, but also the most expensive part. Located above the middle of the ridge under the fat. This low-calorie delicacy is considered dietary and rich in vitamins. It will appeal to health-conscious pork lovers. It is good to cut the lean pieces into schnitzels or escalopes, and bake them whole in a sleeve or baking bag. In the article “About lean pork” you will find additional information. The tenderloin will also please kebab lovers.
What is the secret of Iceban's popularity?
This dish has a number of advantages:
- Aisban is a very satisfying dish. You shouldn't order it at a restaurant if you come to eat alone. This is a dish for two, three or even four.
- Pork knuckle in German is very tasty!
- This dish is not too difficult to make yourself. Aisban is an excellent decoration for any holiday table.
You can't handle this amount alone!
What do you eat it with?
The excellent taste of this meat dish is emphasized by classic German side dishes: eisbahn is served with cabbage or potatoes. A traditional combination is iceban and stewed red cabbage with apples or berry jam. An alternative option is boiled potatoes or mashed potatoes. The dish is decorated with herbs, and, of course, it must be washed down with excellent German beer.
In Germany, meat is always eaten with mustard.
Aysban is also served with mustard, horseradish, and pickled pepper.
In Berlin, pork knuckle is traditionally eaten with pea porridge.
Video
In the next video you can see a diagram of the most and least useful fragments of a pig carcass.
The recipe for fried pork cheeks is presented in the video below.
Pigs are bred for meat. Therefore, you need to be able to cut up pork carcasses. If you are a beginning farmer, then you do not have the skills to do this kind of work. You can’t learn this remotely; you need experience. It can only be obtained by helping the master, participating in this process from beginning to end.
But theoretical preparation is also important. You cannot become a doctor without reading textbooks, but only by being present at operations. Therefore, in order not to look at the process “like a ram at a new gate,” read this article.
How to choose?
Oh, this is a whole art! After all, you can easily get poisoned from low-quality meat. The main indicators of quality pork are:
- Color. It should be pale pink or grayish pink, but not red! The surface of the meat is glossy and the color is uniform.
- The smell is weak, unsharp, “meaty”.
- Consistency : When pressed, a piece of meat should regain its shape. If a dent remains, most likely the pork has been frozen and thawed more than once.
Pay special attention to the fat in the meat.
High-quality pork has a white or cream color, and certainly not pink or yellow.
Ekaterina Sokolova
