What is a pork stop?

The pork stem is a cut of meat taken from the bottom of the ham. The word "ham" is traditionally reserved for the back thighs and legs of the legs and usually comes in three sections, one of which is a stem. Cuts from the upper area near the rear are called "Rump" or "butt", while "central" slices come, perhaps not surprisingly, from the middle. Most butchers sell a pork stem still attached to the bone of the legs. It tends to be slim, but hard and often prepares a lot of time. Slow baking, stewing and cooking are some of the most popular methods of cooking this type of meat.

Most of the world's cultures eat a pig in some form, although there are many different ways of butcher's, name and meat preparation. Recipes and preparations can be very different from place to place, but in most cases as the cuts are made - that is, the real mechanics of the butcher's process - are more or less everywhere. Part of the stem may not be called "shank" in every language orO on every market, but as a cut style, it is almost always easy to identify.

Pork shank is basically the bottom of the ham. This is often referred to as the "lower leg" area, but it is usually a reference to the foot meat , not to the leg itself. Most pigs have very small, skinny legs that do not have much meat on them, and when they are sold for food, they are usually referred to as "Hock" or "trusters" if they include hooves. The upper thigh is the most important part of any stalk section. In most cases it is sold on the femur or the main bone of the legs, but the bone is often set up on the knee of the animal. Sometimes the stopwatch is sold with their feet and even hooves still attached, but not always.

Basic properties

ham is usually a gentle, juicy piece of meat, but this is not always true when it comes to shank. This cut usually contains many muscle and connective tissues, which maySomewhat heavy when cooking. It has a layer of oily skin, but it is often slimmer than pieces from other areas, because the lower leg contains more muscle than fat.

Tips and Cooking Techniques

The hard, muscle texture Shank means that many of the most popular methods for cooking ham and other pork products may not get good results. People often try to cook the stem as long as possible to distribute some of the connective tissues.

Braising is one of the most popular cooking methods. The chefs begin by burning the outer meat, usually in the pan and then put it in a deep covered pot with a certain amount of liquid. Water will work, but supplies, broth or wine can make food more interesting. The whole thing is then slowly cooking on the brewhouse for several hours. Appliance of the slow counter stove can also use this method.

slow baking usually happens in the oven. Chefs usually use a special baking pan that slightly increases meat but people who don't have anything like that can oftenGet similar results by regular rotation and rotation of meat while cooking. The main idea is to allow the heat to penetrate slowly and evenly into the stopwatch. Chefs often suppress meat with drips or juices that come out during cooking, helping to keep things wet and tender. Chefs can also get similar results in grilling or through open flame as spitting. Pork shank with spitting spitting is usually produced outside and often has a distinctive smoke taste.

Pork shank can also be cooked directly in soups, stews or sauces. For example, the chef can add a raw stem to the soup pot and the heat of the soup cooks the meat directly from the bone. All the cook has to do is hunt the bone and any separate connective tissue.

popular preparation

often add different vegetables and spices during slow cooking as a way to fill meat with different flavors, and it is common to serve a bowl with a light sauce made of liquid remaining in a pot or pan. SomePreparations require the meat to remain on the bones for administration, but can also be chopped into pieces of bite or steak size. Much depends on the recipe and what is still served on the same meal.

nutritional information

Shank's fat content means that it is often a better choice than other slices, at least from a nutritional point of view. It tends to have fewer calories to weight than most other comparable cuts, including part of the center ham and rump. Its dense concentration of muscle fibers also means that, among other nutrients, it is relatively high in iron, manganese and B vitamins. Most of them are naturally eliminated during cooking, but not always.

where to find it

each pig produces two stems, which are usually for sale anywhere where pork products are sold. Peopleé who do not see this cut for sale in their regular grocery store or butcher shop must usually just ask; Shanks may not be displayed, but they always exist somewhere. Butchers can also be special in many places in many places, especially for customers looking for a specific size or weight.

As far as pork products are concerned, some of the lower legs tend to be relatively cheap and can be an economic choice for many chefs. Due to the size of the pig can be the whole stem, especially if its leg is attached, relatively large and difficult to cook without a really large pot, oven or spitting. As a result, the chefs often cut the stem to smaller, more mastered pieces before cooking. It can usually do this, which can be a good choice for people who want to leave the meat on the bones, but who do not have a sharp knife to cut the femur.