Shinka is not just ham

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Meat delicacies always look appetizing: both smoked and baked. Ham, boiled pork, "nut" (a particularly lean piece of pork carcass), pastrami - wonderful, no words.

And there is also a tavern. This is an exceptionally delicious product. Most often found in Ukraine. Therefore, for some reason, everyone considers the name Ukrainian. And only disputes do not stop, what is a tavern - is it a method of preparation or part of the carcass? Nobody has won yet. And the fact that schinken is translated from German as "ham" does not mean anything? Although in Ukraine tavern is not just ham! This is a meal! And it is made from a variety of cuts of pork. In large industries, this is done: a lean piece of meat of the best grade is taken, beaten off, s alted, clamped with a special rectangular metal mesh and placed in hot smoke, after which it is steamed. Here is the German "shinken". Really aftersuch processing meat is tasteless? But you can cook at home something very similar and probably just as appetizing. Different ways! And every time it is stated that the tavern is exactly what is offered to us. Let's all believe!

Shinka - pork hind leg baked in the oven

For this shank we will need: at least a kilogram of pork ham, ground black pepper, vegetable oil, garlic - a lot, s alt.

How do we prepare this delight

Grate a piece of meat with s alt and pepper, coat with vegetable oil and stuff with garlic. Cut large pieces lengthwise. With a thin sharp knife, pierce the meat along the fibers, push one garlic after another along the knife, then carefully remove the knife. After this procedure, cover the pot or bowl of meat with a lid and marinate in the refrigerator the longer the better, but at least two hours. Wrap marinated meat in foil.

But keep in mind that packaging meat for roasting is an extremely important part of the whole process. The foil should be folded in half, sealed tightly so that the juice stays inside.

The oven must be heated in advance to about two hundred and twenty degrees and do not reduce the fire for the first half hour. After that, set the timer for another one and a half, or even two hours (depending on the size of the piece, half an hour of heat treatment is added to the total time for each kilogram), and the temperature must be lowered to one hundred and sixty degrees. When the meat is ready (and tocheck, pierce it deeply - the juice should stand out transparent) or coat a piece with sour cream, or sprinkle with lemon juice, or make a glaze - grease with syrup from plum or apricot jam and sprinkle with coarse s alt. This is all for a beautiful and delicious crust. And now add the temperature in the oven to two hundred degrees and bake until confident browning. Turn off the oven and let it cool with the meat inside. Such a shank can be both hot and cold.

Shinka is a pork neck and even skin with lard

For these tatters we need: a kilogram of pork neck, half a kilogram of pork skin with a layer of fat about one and a half to two centimeters, a lot of garlic, nutmeg, bay leaf, a mixture of ground peppers, a mixture of Italian herbs, vegetable oil, s alt.

First charm

Prepare the marinade for the pork neck: crush the garlic (whole peeled head) or pass through a crush, mix all the spices with it, add seven tablespoons of vegetable oil and rub the piece generously with this mixture. Close in a container and marinate for two days, then grate with s alt, fry on high heat from all sides, place in a baking sleeve, pierce several holes for steam to escape, bake in the oven for an hour at a temperature of two hundred degrees. Then cut open the bag and bake until golden brown.

Second charm

Three garlic cloves finely chopped or coarsely grated, spread over the entire surface of the fat, sprinkle with all herbs and peppers, cover the surface with sprigsdill, roll into a roll and tie tightly. Put in boiling water, cook for about an hour. Shortly before the end of cooking, add nutmeg, various peppercorns and bay leaf. Take out in a colander and, when flowing, rub with s alt, black and red pepper, tie in a baking sleeve, making holes, and bake for half an hour at a temperature of two hundred degrees. Then cut open the bag and let it brown. The skin will melt in your mouth! Serve hot or cold.