Pork shank baked in the sleeve

Pork shank baked in the sleeve

Pork shank baked in the sleeve

It looks appetizing pork knuckle baked in the sleeve. The recipe turned out not at all difficult


Pork Shank

spices for the marinade:

– Juice and zest of one orange
– 5 cloves of garlic
– 1 tbsp. paprika
– 1 tsp. ground black pepper
– 2-3 cloves (crushed in a mortar)
– 1 tsp. ground coriander
– 1 tsp. ground cumin
– 3 tsp. coarse sea salt
– 2 tbsp. ketchup
– 2 tbsp. wine vinegar


shin wash and dry with paper towel. Prepare the marinade in a separate deep bowl. A few cloves of garlic cut into long pieces and lard shin punctured by a knife holes. The rest of the garlic, chop marinade.

On the skin of pork knuckle knife to make cuts for better impregnation marinade and fat yield. Now we rub the marinade well and leave in a sealed container in the refrigerator overnight. Some times you can turn on the different sides of the piece.

The sleeve for baking, I put him large chunks of pumpkin and onion rings,

baked in the sleeve

and then laid on top of the shin and the remnants of the marinade. To fasten the ends of the sleeve thread and made a few punctures in the top of the sleeves for steam to escape.

Sending your dish on a baking sheet in the oven, preheated to 180 ° C at 1.5 – 2 hours, depending on the weight of the meat. If you like golden brown, it is possible for the last 10 minutes of cooking to open the meat and brown.

Pumpkin, onion and meat juice using a blender went wonderful sauce, which can be poured meat or garnish.

Pork shank baked

Bon Appetit!

Pork shank baked in the sleeve

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