Delicious pork slyka in dark beer in Bavarian, in Czech: the best recipes. How to cook pork shank, in Bavarian with dark beer, sauerkraut, honey and mustard in the oven and multicooker: Recipe

Pork slyka is a delicious dish that is suitable for the holiday and every day. This article has many recipes for making such meat.

On the festive table I always want to cook something special. The cooks of different countries of the world create incredible recipes for meat dishes. The combination of a unique sauce and pork tastes is bliss not only for gourmet, but also an ordinary person. Let's plunge into the world of real German cuisine, and make a pork sister in beer. You will get an original masterpiece of culinary art, with juicy meat stewed in a piquant sauce.

Delicious pork slyka in dark beer with sauerkraut in a Bavarian oven in the oven: classic step-by-step recipe

If you want to prepare something tasty and unusual on a festive table or on a regular day, make a delicious and piquant chalk cooked in beer and stewed in a sauce with a magical sweet taste. Here is a classic step-by-step recipe for delicious pork slices in dark beer with sauer cabin in Bavarian in the oven:

Prepare the following products:

Cook like this:

1. Put the pork slycling with a crane in a large pan. Also, fold the peeled onion head, carrots (cut in half) and a clove of garlic.
2. Add seasonings: lavrushka, cloves, peppercorns.
3. Pour all the ingredients with light beer and put it to cook on the gas. Cook for 2 hours on low heat.
4. Now prepare the sauce in the saucepan: mix honey, brown sugar (can be replaced with white), mustard. Add a little broth, and pour all the ingredients with dark beer.
5. Put on the gas and add a little. Cook until sugar and honey grains are completely dissolved.
6. Pull the finished shank out of the water, cool a little and make cuts on the skin across the bone. This is necessary so that the meat is well saturated with the sauce.
7. Put the knuckle in a large pan without a handle or a different shape with high sides and pour the sauce. Bake in an oven for 25-30 minutes at a temperature of 180 degrees. After 10 minutes, turn over the piece and continue to cook the remaining time.

While the meat is being prepared, you can make a side dish. For example, fried sauerkraut.

• Remove the cabbage from the barrel or pot in which it salted, squeeze from the brine.
• Pour a little oil into the pan and lay out the cabbage.
• Chop the onion and separately fry until golden crust. Add it to the cabbage.
• Fry vegetables until cooked. At the end, add black pepper and if necessary, add to taste. Serve hot with a seat.

Furied potatoes, fried potatoes, potato potatoes with fried onions and stewed cabbage with onions and carrots are also suitable as a side dish.

Delicious pork slyka in dark beer in Bavarian: delicious recipe in a slow cooker

A multicooker is a real assistant to modern housewives. Pork meat in a slow cooker is cooked quickly and simple. The meat prepared in this way can be served with a whole piece or chopped into thin plastics. This recipe will help cook meat in a special sauce-main in and with the addition of seasonings. You will need some ingredients, but the meat will turn out excellent. Here is a delicious recipe for pork slices in dark beer in Bavarian at first, which is equal in the oven, and then in a slow cooker:

Prepare such ingredients:

When preparing, follow the instructions:

1. Rinse the meat and scrap the skin.
2. Grind the garlic, add rosemary, salt, lemon zest, burning pepper and black and juniper.
3. Mix all these components of products and add olive oil and honey. Mix everything again.
4. Grate the shank with the resulting sauce. Wrap in foil and put on a baking sheet. Bake in an oven at 200 degrees for 1.5 hours. In the oven, the meat is perfectly saturated with marinade and will reach readiness.
5. Then take out the meat from the oven, free from the foil and put in a multicooker bowl. Add 0.5 cups of water. Turn on the “Extinguishing” program for 1 hour.

Due to the fact that the meat was first fried in the oven, it acquires a special taste. To the ideal degree of juiciness, we bring it already in a slow cooker. As a result, the shank is appetizing and tender.

Delicious pork slyka in dark beer in Czech: delicious recipe

Czech cuisine differs from German in that its dishes are more juicy. They are usually prepared in the oven. Moreover, not only meat, but also a side dish will be prepared in the heat cabinet. A tomato is added to the sauerkraut, and the slyka is seasoned with soy and mustard sauce. A delicious recipe for pork slices in a dark beer in Czech:

Buy such products:

Now start cooking:

1. In this recipe, you can not cook meat, but marinate in beer for 6-8 hours or simmer in a frying cabinet for 4 hours. Today we will pickle meat. So, wash the shank, scream the skin with a knife.
2. Make small cuts and insert garlic slices, cover the meat with pepper and salt on top.
3. Pour the stuffed meat with beer and leave it for 6 hours.
4. At this time, fry sauerkraut in a pan according to the above recipe, but with the addition of a tablespoon of tomato. You can replace the tomato with lingonberries or cranberries.
5. Now make a sauce: connect soy sauce and mustard. If you have honey in your house, then add 1 teaspoon of this product. It will give a piquancy dish. Make the meat with this sauce and put on sauerkraut that we have prepared. Bake in the oven for 2 hours at a temperature of 200 degrees.
6. So that the slices of cabbage do not burn at the bottom of the shape or pan, water the dish with beer in which the meat was pickled.

When the slyka acquires a delicate brown color, you can get a dish from the oven. Put on the dish with cabbage and serve hot.

Delicious pork slyka with honey and mustard: delicious recipe

Another recipe for knuckles with honey and mustard, but these products will be used in larger quantities. They will give the dish of a unique taste. Your households and guests will be delighted with a dish prepared by this method. The honey-horsing crust is very tasty and makes the meat piquant and unusual in taste. Here is a delicious recipe for pork slices with honey and mustard:

Buy such products:

Cook like this:

1. Wash the meat, put in a pan, pour water and cook over low heat for an hour and a half. Do not forget to remove the foam.
2. Then add a peeled and cut carrot, onion, onion. Season with fragrant pepper and add lavrushka and salt. Cook the meat with spices for another 1 hour.
3. Then remove the meat from the water, cool and make cuts. Insert 1 slice of garlic into each gap.
4. Remove the baking dish with high sides. Cover it with a foil so that then you can wrap it with a knuckle. Put on this foil, stuffed with garlic.
5. Prepare the sauce: mix honey, soy sauce and mustard in a separate bowl.
6. Cover the meat with the resulting sauce. Wrap the ends of the foil around the shank, and put the shape in the oven.
7. Bake the meat in the heat cabinet for 1 hour. 15 minutes before the end of the process, turn the shank to fr the crust. You can enable the "grill" function if you have one in the oven.

Serve meat with a side dish or as a separate dish. Different sauces do not even need it, since the shank is juicy and very tasty.

How much to bake a pork sister in Bavarian and in a Cheshika oven and a multicooker in time?

If the hostess has little experience in the preparation of meat dishes, then she always has a feeling of uncertainty that she can prepare the dish tasty and appetizing. Especially, this applies to the preparation of a whole carcass of birds, fish or shanks. After all, if you overexpose the meat in the oven, it will turn out tough and tasteless, and if you fry less time, it will be raw.

How much to bake a pork sister in Bavarian and in a Cheshika oven and a multicooker in time?

• If you boil this part of pork in water or beer at least an hour, then bake in the heat cabinet 1-1.5 hours.
• If the meat was not pre-boiled, but only pickled in the sauce, then you will have to bake at least 2-2.5 hours.
• If you did not boil the meat or pickle, then it needs to be frying in the oven for at least 3.5-4 hours. But in this case, it can turn out to be tough.
• Therefore, it is better not to use a frying cabinet for cooking meat without marinade, but to put out the knuckle in a slow cooker for 2 hours. The sauce adds piquancy and pleasant aroma.

If you do not use marinade, then add pepper, garlic, mustard and honey to the multicooker bowl so that the meat does not work out fresh.

Which side dispensed to serve as a baked pork shank in Bavarian and Cheshik?

A side dish is an addition to a dish that should be in perfect harmony with him. After all, if you put an inappropriate side dish on the meat, then you can ruin the taste of the main meat dish. Which side dish is better to serve Bavarian and Cheshik to baked pork shank?

In Bavaria, as in the Czech Republic, it is customary to serve pork with stewed sauerkraut. Only slices of cabbage are extinguished in cranberries or lingonberries in cranberries. You can replace them with a tomato. That the Germans, that the Czechs, can find a pork shank in cafes and restaurants, which is served with french fries. But usually such a side dish is put on a plate a little so that a person can fully enjoy the taste of fried meat.

How to cook pork slices in Bavarian and Cheshik in the oven and multicooker tasty and juicy: the advice of the chef

Real chefs know all the secrets of cooking tender meat. After all, a pork dish will only give pleasure when fried pieces will melt in the mouth. How to cook pork slices in Bavarian and Cheshik in the oven and multicooker tasty and juicy? Here are the advice of the chef:

• Choose young pork meat. Such a piece will be ideal in juiciness and fat content.
• Get ready for the fact that the meat will be fried in the oven for a long time. Any carcass and such a whole piece of meat as a shank should be fought in an oven of at least 2 hours.
• If you worry that you cannot keep track of the meat and fry it correctly, then prepare it in a slow cooker. It is enough to put the piece in the bowl and turn on the stewing mode, and for 1.5-2 hours you can forget about meat.
• Be sure to pickle the meat before roasting. The sauce will soak it and give additional juiciness.
• Instead of marinade, you can use cooking in water or beer.
• To make the knuckle fragrant, stuff raw meat with garlic and other spices.

After reading the recipes for cooking the shank, it may seem to you that this is a long process. But believe me, having tried such a dish once, it will become a family tradition for making dishes for the festive table. Juicy, nutritious and delicate meat will enjoy everyone without exception. Enjoy your meal!

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