Pork shank is a favorite product, which is used in cooking, especially in the winter months.
The meat of the shank is not dry and at the same time it is not as fatty.
To have a good result, you must choose a good product. It is best to use the hind shank, because there is a lot more meat on it.
Cooking pork shank takes a little longer, but the result is worth it. Before you start cooking the shank, you need to wash it well.
Then you have to dry it and if there are bristles, you have to burn them.
Put the shank in a pot, pour water and put it on the stove to boil. When it is almost fully cooked, it is an excellent semi-cooked product, with which we can prepare various meat dishes that do not take much time.
After cooking, leave the shank to cool, then you can marinate it. You can use garlic and it is placed closer to the bone - it is pierced.
Other spices, which can be used are paprika and black pepper, coriander and cumin, garlic and ginger.
Wrap the meat in cling film and leave it for at least 10 hours. Then bake the pork shank in a preheated oven at 360°F (180°C) for 20 minutes.
You can also make a sauce by combining a little mustard, soy sauce, honey, wine, apple cider vinegar or pomegranate juice. It is ideal for roasted pork.
