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Pork Shank Indecision


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Old 16-12-2011, 19:51
Somecats
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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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Old 16-12-2011, 20:19
degsyhufc
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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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Old 16-12-2011, 20:27
paulyoung666
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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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Old 16-12-2011, 22:11
Somecats
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It is pork, with a "Chinese-style glaze". I probably should have mentoned that.
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Old 16-12-2011, 22:11
LaChatteGitane
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Is ham not pork meat ?
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Old 16-12-2011, 22:28
Somecats
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I think ham is cured and pork isn't.
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Old 16-12-2011, 23:33
suki c
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It is pork, with a "Chinese-style glaze". I probably should have mentoned that.
I think if it already has a "Chinese-style glaze" it shouldn't need pre-soaking so I'd give it a go in the slow cooker - but maybe give it a quick blast under a grill before serving to crisp up the skin & make it look (and taste) better
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Old 17-12-2011, 04:13
surfie
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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?
I always slow cook a Pork Shank. It's easier to cut the fat and skin off and easier to get off the bone.

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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Old 26-02-2012, 21:37
bazzaroo
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Is this the long awaited sequel to the Shawshank Redemption?
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Old 26-02-2012, 23:53
degsyhufc
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Have a look at Checz recipies. They love a pork shank/knuckle.
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Old 27-02-2012, 08:57
gizzy77
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I always feel better after one.....

Oh... I think I misunderstood....
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