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Pork Shank Indecision |
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#1 |
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Forum Member
Join Date: Jun 2005
Posts: 56
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Pork Shank Indecision
I've just bought an enormous pork shank from Morrisons (marked down to 75p).
I was thinking of just chucking it into the slow cooker on low and leaving it overnight. Is this wise? |
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#2 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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It will probably be brined/salted and so be very salty. You should soak it overnight first.
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#3 |
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Forum Member
Join Date: Jul 2005
Posts: 8,151
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not sure that pork will be , if it was a ham shank then i would say yes it will be .....
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#4 |
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Forum Member
Join Date: Jun 2005
Posts: 56
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It is pork, with a "Chinese-style glaze". I probably should have mentoned that.
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#5 |
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Forum Member
Join Date: Mar 2006
Location: stirring the cauldron
Posts: 3,957
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Is ham not pork meat ?
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#6 |
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Forum Member
Join Date: Jun 2005
Posts: 56
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I think ham is cured and pork isn't.
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#7 |
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Forum Member
Join Date: Mar 2008
Location: Andalucia, Spain
Posts: 4,073
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Quote:
It is pork, with a "Chinese-style glaze". I probably should have mentoned that.
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#8 |
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Forum Member
Join Date: Jun 2006
Posts: 4,839
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Quote:
I've just bought an enormous pork shank from Morrisons (marked down to 75p).
I was thinking of just chucking it into the slow cooker on low and leaving it overnight. Is this wise? As for Ham Shanks, then a pint of water, some Garlic Salt and then left to get cold after cooking makes a cheap alternative to buying Gammon Ham for a salad, with usually enough ham for four meals when carved, and a bone with some meat left to make stock with. |
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#9 |
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Forum Member
Join Date: Apr 2011
Location: Stuck down 'ole...with an owl!
Posts: 5,909
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Is this the long awaited sequel to the Shawshank Redemption?
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#10 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Have a look at Checz recipies. They love a pork shank/knuckle.
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#11 |
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Forum Member
Join Date: Jul 2008
Posts: 735
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I always feel better after one.....
Oh... I think I misunderstood.... |
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