Pork shank with pearl barley stew
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Knuckle... the knuckle you can compose ballads, write poetry and dedicate songs before, it is delicious! And since the contest is called "Pickle", then soak a classic combination! Offer to bake the knuckle with a delicious stew of barley and seasoning for soup from MAGGI.
Ingredients for Pork shank with pearl barley stew
- Knuckle - 1 piece
- Water - 2.5 l
- Onion - 1 piece
- Carrots - 2 PCs
- Bay leaf - 3 PCs
- Salt - 1 tsp.
- Pearl barley - 1 Cup.
- Water - 2 l
- Broth - 1.5 stack.
- Dressing - 2 tbsp
- Sour cream - 3 tbsp.
- Dressing - 1 tbsp
- Mustard - 1 tsp.
- Soy sauce - 1 tsp.
Step by step instruction of cooking Pork shank with pearl barley stew
So, we will prepare a delicious knuckle. It needs to be cleaned and dry with a cloth
In saucepan, place pork, pour water, add whole onions and carrots, a few Bay leaves, salt and cook for about 1.5 hours.
By the way in this broth then cook the soup. Very tasty will the pickle, soup, borscht, Solyanka.
Rinse well with pearl barley, pour two liters of water and boil for 15 minutes, drain on a sieve. For a semi-rump add two tablespoons of MAGGI filling for the pickle, mix
Prepare the sauce for baking shank.
Mix 1 tbsp of MAGGI filling for rassolnik with sour cream, mustard and soy sauce. For consistency to break the blender
Bake the dish better in the same form in which will serve. I decided on a rustic baked in a cast iron skillet. Place in the pan shank and pearl barley. Pour in the barley broth, to cover it.
Shank, coat with sauce and place it in the oven at 200 degrees for about 20 minutes.
During this time the barley zagotoviti and knuckle covered with a ruddy crust.