Pork shank in the multivark - delicious and fragrant second course

Pork shank in the multivark is verysoft and delicious. But before you put the meat on the bowl in the bowl of the kitchen arrangement, it must be sure to stand in the marinade for several hours. So pork will become even more fragrant and juicy.

Pork shank in multivark: recipe for step by step cooking

Components for the second course:

• iodized salt is fine - at personal discretion;
• chives large - 5-6 pieces;
• pork knuckle frozen or fresh - 1-2 pcs. (by the number of family members);
• pepper fragrant ground (black or red) - add at personal discretion;
• dried basil - 1 dessert spoon;
• Sunflower oil - several large spoons.

Processing of meat ingredient

So, the pork knuckle in the multivark. Since the bowl of the device has a relatively small volume, this ingredient should also be appropriately sized. Next, the meat on the bone is to be rubbed with a metal brush or a sharp knife. After that, it is recommended to pork in cool water and keep it for at least one and a half hours. This procedure will not only rid the skin of all the dirt, but also make the product more soft and juicy.

Marinating meat ingredient

Cook the pork rudge in the multivarker it is easy enough. But before you place the meat component in the bowl, it should be flavored with aromatic spices. To do this, a few cuts are required in the skin of the shank, and then place garlic chopped in thin slices into them. Next, the meat must be grated with fine iodized salt, scented ground pepper and dried basil. In such a composition, it is desirable to leave the pork aside for 60-150 minutes. During this short time, the shank will absorb the aromas of spices, become more tasty and juicy.

Forming a dish

During the heat treatment, the pork knuckle inthe multivarker will definitely give his juice. And to cook such a dish in your own broth, it is recommended to use cooking foil. It must be laid on the table, then put the pickled meat on it, pour it on a small amount of sunflower oil and wrap it tightly. Next, the bundle with the shank is to be placed in the bowl of the kitchen appliance.

Heat treatment of the second course

Pork shank in a multivark should be prepared inthe baking program for two hours. During this time it is desirable to turn the briquettes with meat several times. So pork is fried from all sides, which will make it more tasty and juicy. After the kitchen unit has completed its program, the board should be carefully removed from the bowl (so that the juice does not pour out), take it out of the foil and put it on a large plate.

How to properly serve meat to the table

Pork roll, baked in a multicrew, should beserve to the table when hot. Also to such meat it is recommended to cook some garnish. To the pasta or cereals, stewed or boiled vegetables were not too dry, they are desirable to spill a little with broth from the foil. It is worth noting that the shank, cooked according to the recipe, is very soft and well separated from the bones.