Hough pork
Most of people love hough pork, and nothing strange is perfect in it is not present. Gentle and juicy meat is applied in many kitchens of the world to preparation of the most various dishes. From the most interesting dishes how to make hough pork, it is possible to note the Czech Veprevo koleno, the English Pig’s knuckle and, of course, the German Schweine Haxe and Eisbein.
Shank (or hough pork) is called a part of the pork gammon adjacent to a knee joint. It consists preferential of rough muscles and connecting fabrics. During cutting of pork borders of department of a semi-finished product are the knee and elbow joint, and also the line of department of a leg. Back shank therefore it gained the greatest distribution is considered fleshier.
How to make hough pork?
On shank meat suffices to cook from it not only soups, but also second courses. Such dish as smoked hough which by right takes a place of honor at preparation of rich pea soup is known, for example. A fresh part of gammon can be baked tasty in an oven, previously having boiled to readiness. In some recipes before boiling and roasting recommend to pickle hough in mix of wine or wine vinegar with water, with addition of spices and salt.
Very popular dish is roll from hough pork which to taste can be compared to boiled pork, is only much more juicy and is softer. It is also possible to make cooked smoked hough which though cannot be carried to too useful dishes, but on holidays it is quite possible to indulge himself with this tasty, juicy and fragrant product, having added it with a glass of qualitative light beer and a various pickles.
Why you should not use hough regularly? Yes because it is a high-calorific product with high nutritional value. As the most suitable garnish for shank are considered cabbage in a stewed, acid or fresh look.
Structure and caloric content of hough pork
In 100 g of hough pork 53,9 g of water, 0,8 g of ashes contain; vitamins: biotin (N), tocopherol (E), cobalamine (B12), folic acid (B9), pyridoxine (B6), pantothenic acid (B5), Riboflavinum (B2), thiamin (B1), Niacinum (RR); mineral substances: tin, nickel, cobalt, molybdenum, manganese, chrome, copper, fluorine, iodine, sulfur, iron, phosphorus, chlorine, potassium, calcium, magnesium, sodium.
Caloric content of hough pork makes about 335 kcal on 100 g of a product. The standard carcass weighs about 1,2 kg therefore there will quite be enough preparation of one piece for a full-fledged and nourishing dinner of, at least, two people. It should be noted that in the course of preparation hough significantly decreases in sizes.
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