Pork knuckle boiled in onion skins

Step-by-step preparation

Cooking time: 7 hr

1. STEP 1

   

   How to cook shanks in onion skins? Prepare all the necessary ingredients. A couple of handfuls of onion peel will be enough. This is approximately 10-12 peeled large onions. My garlic cloves are very large. If you take small ones, then take more of them.

2. STEP 2

   

   Rinse the onion peel well in cold water to remove particles of dust and soil.

3. STEP 3

   

   Then transfer the husks to the pan in which you will cook the shank. Take a large and deep saucepan. Fill the husks with clean water and add salt. Place on the fire and bring to a boil. Use a dark saucepan, as the husks stain very strongly and it will be difficult to wash a light saucepan.

4. STEP 4

   

   Then add the bay leaf and peppercorns to the pan.

5. STEP 5

   

   Place the pork knuckle in the hot water and return the pan to the heat. It is advisable that the shank be completely immersed in water. But if it protrudes a little, there is also nothing to worry about. You just need to turn it over 1-2 times during the cooking process. Bring everything to a boil. Then cover the pan with a lid, turn the heat to low and cook the shank for 1.5 hours. You can cook the shank either in a saucepan or in a slow cooker.

6. STEP 6

   

   Cool the finished shank in water (at least until just warm). This is necessary so that the meat turns the darkest color possible. Then remove excess moisture from the surface of the meat and soak it with paper towels. Pass the peeled garlic through a garlic press and coat with chopped garlic on all sides. Wrap in cling film and refrigerate for 3-4 hours. Meat with garlic becomes very aromatic.

7. STEP 7

   

   During this time, the shank will harden and can be easily cut into sandwiches. Enjoy your meal.

Comments on the recipe

Eleno4ka

21.09.2023

4.9

I prepared pork knuckle boiled in onion skins. To avoid staining the pan, I decided to use a slow cooker. First, I dissolved salt in the water and added enough of it to make it a little saltier than when cooking meat normally. Then I dipped the washed onion skins into salted water, brought it to a boil, added bay leaves and peppercorns, and put in the pork knuckle. I cooked it in the “Stew” mode for 2 hours, I wanted the pork skin to be softer. Allow the finished shank to cool completely in the brine. Then she dried it with a napkin, rubbed it with chopped garlic, put it in a bag, tied it tightly and put it in the refrigerator. It turned out very tasty, appetizing and beautiful! Both for sliced ​​meats and for hearty sandwiches - an excellent recipe for a natural product! I recommend cooking it. Don't forget to serve this meat with mustard)) Thanks for the recipe, Julia!