Pork shank in Cuckoo 1051

[PP]

Pork shank in Cuckoo 1051

Category: Meat dishes

Ingredients
pork knuckle	1 PC.
soy sauce	150ml
honey	3h l.
mustard dijon	2h l.
mustard French	2h l.
vegetable oil	1 st. l.
lemon juice	1h l.
garlic	3-4 slices
spices to taste

Cooking method

• The shank I had was 1kg 200g.
• 
• The skin of the shank was well scraped with a knife and washed.
• Peel the cloves of garlic and cut them lengthwise into four parts each.
• With a sharp knife I made several cuts in the skin and stuffed with garlic.
• Soy sauce is mixed with honey, mustard, oil and lemon juice.
• I seasoned the prepared shank with pepper (I have a mill of 4 peppers) and put it in the marinade, periodically turn it over. Marinate for 3-5 hours, preferably overnight.
• 
• She put the shank into the multicooker bowl and poured a little marinade on top.
• 
• Close the lid, turn the handle to the closed position, set the program PP (manual mode, languishing under pressure) for 6 hours.
• After 6 hours, a delicious, tender shank is ready.
• 
• 
• Bon Appetit!

Cooking program:

manual mode

What a bright piece on a bright plate - everything fits! Irisha, looks great!

Ay, smart girl, she designed it as a repeptic.

[Tatyana]

Tatyana, Irina, Thank you so much ! I tried, my mood is spring

Is the diet over?

Yeah
But soon the fast will already begin

Come on by now, eat your neck

[Ira]

What a delicious shank! Should I buy a knuckle for myself?

Ira, and what is the temperature on languishing in kuku? This is for me to decide which of the pots to cook.

[Ksyunechka]

Ksyunechka Thank you so much
And I don't know what the temperature is, but it is cooked under pressure, the valve is not like in a regular pressure cooker and closes immediately after starting the program.
Put it in a slow cooker, it turns out very tasty in a slow cooker too

Put it in the slow

And I don't have such a beast

But this is probably not the case
Then in the brand 6051 for longing oh, or there is no longing

[Ir]

Ir, you mean extinguishing?

Nooo, I meant longing, but I have already looked, it is not there ...
On extinguishing, it seems to me it will also be good and 1 hour is probably enough

Well, okay, when I’m ripe for pork, I’ll cook a knuckle while my sweet home isn’t

Or maybe put on milk porridge, at a pressure of 0.3?
Where's your darling? And has he stopped eating meat?

My dear at work. And then he cracks the meat. Only the shank is a little fat for him.

[Irishaaa]

Irishaaa, very nice. Did the shank release a lot of juice without frying? Slowly when you make broth, you get a lot.

Thank you Tanyush! There is not much juice, the bottom is slightly covered. In the slow chicken, I had more.

[Irinka]

Irinka, what a beauty the knuckle turned out to be ... you need to try to see it with your marinade)))

Alenka, thank you! The marinade is delicious I always add soy sauce and honey to the marinade, and the rest is in my mood

It's good that everything is written down.
I spied a recipe for a boneless knuckle from Tsyganka Gali. We bought a knuckle from home pork in the market. Cut out the bone, sprinkle the meat with Admin's aromatic salt (with basil and garlic), owl sauce, butter, mustard. Put in plastic wrap and refrigerate overnight. In the morning I put on manual mode 5.5 hours, the shank was filled with marinade almost completely. Since the meat was not tied with ropes, it fell apart a little. I put it in a gastronome container in parts, interspersed with garlic and pepper.
An incomparable dish came out.Firstly, a whole shank would not have entered my multicooker, but there was really no time to cook on the stove. But all the same, it was necessary to keep it for 6 hours, not 5.5, the skin in some places was not completely boiled, I had to cut it off, though just a little.