Pork knuckle snack, under pressure, with beer pays off a lot

Pork shank snack, prepared in a pressure cooker, chopped and served as a snack. excellent income

Beer shank snacks, for snacks and other preparations

By Cris Muratori and Manu Boffino, from Bake and Gourmet Cake, site of recipes, menus and shopping lists, partner of TERRA Degusta. A very tasty and juicy pork, in stout, to make a delicious sandwich.

• Will you make this recipe? Access the SHOPPING LIST HERE. It’s free it is very practical and saves money.
• Mount HERE the online meal menu is practical and you SAVE at the supermarket.
• Preparation time: 01:10 + marinating time
• PORTION: 2. To see the recipe for 4, 6 or 8 people, Click here.
• TOOLS: 1 chopping board, 2 bowls (1 optional), 1 pressure cooker, 1 baking tray (optional).
• EQUIPMENT: conventional

Want to see how to make a DELICIOUS CURAU, with only 4 ingredients? Click HERE and watch it at TERRA Degusta.

INGREDIENTS. *click to see the shopping list

INGREDIENTS PERNIL SNACK IN BEER – Marinade:

• 1 lemon (juice)
• 1 can of dark beer (such as Malzbier) or other of your choice
• salt
• pepper
• 1 teaspoon of sweet paprika
• ½ teaspoon paprika (spicy)
• cumin to taste

SNACK OF PERNIL SHREDDED IN BEER::

• 750 g pork knuckle, cut into large cubes
• ½ large onion(s), chopped.
• 1 seedless tomato, chopped (optional)
• ½ green bell pepper, large, chopped (double the amount if small)
• ½ red bell pepper, large, chopped (if small, double the amount)
• 2 stalks celery, 7 cm each, chopped
• ½ large carrot(s), chopped
• ½ red pepper, deseeded, chopped
• 2 cloves of garlic, minced
• 2 bay leaves
• parsley or cilantro (stems) to taste, for cooking
• 1 can of peeled tomatoes, with juice
• salt
• pepper

Ingredients for browning the ham:

• 2 tablespoons cornstarch or wheat flour
• 1 and a half tablespoons of lard or corn oil

Finishing ingredients:

• parsley or cilantro, chopped

Ingredients to assemble:

• 2 French loaves or any bread of your choice (crunchy)

PRE-PREPARATION:

1. Start by placing the shank in the marinade 12 hours before starting preparation (see preparation).
2. Separate recipe ingredients and utensils.
3. Peel and chop the onion and garlic.
4. Wash the tomato (optional), remove the seeds and chop it.
5. Wash the peppers and chilli, remove the seeds and white parts and chop them.
6. Peel the carrot and chop it.
7. Chop the celery.
8. Wash the parsley or cilantro and reserve the stems for the stew. Pique the leaves for finishing and reserve on blotting paper.

PREPARATION:

SNACK IN GRUGLI BEER SNACK – Marinade:

1. Cut the stem into large cubes.
2. Wash and dry the lemon and squeeze out the juice.
3. In a bowl or food bag, place all the marinade ingredients (lemon juice, stout, salt, pepper, sweet paprika, hot paprika, and cumin) and mix.
4. Add the pork knuckle cubes and mix again.
5. Cover the bowl or close the bag well and let it rest in the fridge for at least 12 hours.
6. After the marinating time, continue the pre-preparation (point 2).

BEER FILLETED SNACK OF MATANTE – Pressure Cooking:

1. Put the cornstarch or wheat flour in a bowl.
2. Heat a pressure cooker and add the lard or oil when the pan is hot.
3. Remove the ham cubes from the marinade, setting it aside. Place the cornstarch or flour in the bowl and mix well so that they are coated all over the surface.
4. Put the ham cubes in the pan and sauté them over high heat, turning them until they are golden brown – depending on the amount of meat and the size of the pan – divide in several stages so that the temperature of the fat does not drop and the ham is finished on “bake” instead of brown.
5. Remove the ham cubes from the pan and set them aside on an auxiliary plate.
6. Deglaze the bowl where you dipped the cubes in the cornstarch or wheat flour with a little cold water and mix with the marinade.
7. If necessary, add a little more fat to the pan to saute the vegetables.
8. Reduce the heat to medium, add the onion and saute until translucent.
9. Then add all the chopped vegetables (tomato (optional), peppers, chilli, carrot and celery) and sauté for 5 minutes.
10. Add the bay leaf, minced garlic and parsley or coriander sprigs and saute for another minute.
11. Season with salt, pepper.
12. Add the reserved stem cubes and stir.
13. Then add the peeled tomato with juice and boil.
14. Add the marinade – it should be enough to cover the meat – if not, add a little more water.
15. Mix well, increase the heat to high and bring to a boil.
16. When it boils, cover the pan.
17. When you gain pressure, reduce the heat to medium and cook for 35 minutes.
18. Once the cooking time has elapsed, turn off the heat and carefully remove the pressure: the meat must be soft and minced.
19. Discard the bay leaf and parsley or cilantro sprigs.
20. Turn the heat back on and cook for another 10 minutes or long enough for the sauce to thicken.

SNACK OF PERNIL IN BRACELETS WITH BEER – Compose the sandwiches:

1. While the sauce thickens, turn the oven on to 220°C (optional).
2. Cut the sandwiches in half and arrange them on a baking sheet.
3. Place in the oven long enough to warm through.

FINISHING AND ASSEMBLY:

1. Remove the sandwiches from the oven and arrange them on a cutting board or, if you prefer, distribute them on plates.
2. Finish with chopped parsley or cilantro, mix with the shank.
3. Place a portion of the filling on the bottom half of each sandwich — don’t put too much as it will make eating difficult — and seal with the top.
4. serve the cooked ham snack accompanied by a salad of your choice.
5. This shank can also be used as a filling in other preparations, such as cigars, dumplings, or in a nice casserole or skin.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.