Bavarian / Prague-Style Pork Shank
Pork shank with skin (from Lidl) Bavarian-style, but with the addition of cumin seeds it becomes Prague-style.
⏱️ Prep: 15 min🍳 Cook: 90 min
Ingredients
| 1 | pork shank | |
| 2 cloves | garlic, sliced into slivers | |
| — | cumin seeds | |
| — | black pepper | |
| — | salt | |
| 500 ml | dark beer (a can) | |
| — | butter | |
| 0.5 cup | 120 ml | water |
Instructions
Pork shank with skin (from Lidl) Bavarian-style, but with the addition of cumin it becomes Prague-style. (We had a "koleno"/knuckle in Prague at the restaurant of some Macedonians, made with cumin seeds — it was unique.)
- Rub the shank with butter, sprinkle with pepper, salt and the cumin.
- Lard it with the garlic (insert the garlic slivers into the meat).
- Leave it to rest in the fridge for a few hours, even overnight.
- Cook under high pressure for 1 hour to 1 hour 10 minutes with natural release of the pressure.
- Then pour the liquid from the bottom over it and cook for 20 minutes on the Roast program with one turn, basting several times with the liquid that is under the shank.
Add half a water glass of water — which I'll skip next time. Mmm, a great delicacy!