Oven-Baked Pork Shank in a Roasting Bag

Cooking method

1. Step 1:

   

   Gather all your ingredients. Choose a larger shank so it has plenty of meat on it, not just bone. A shank from a young pig is best — it has thin white skin, and the meat will be more tender.

2. Step 2:

   

   Wash the shank well, pat it dry, and make several deep slits with a thin, sharp knife.

3. Step 3:

   

   Tuck thin slices of garlic into the slits (save one clove for the marinade).

4. Step 4:

   

   For the marinade you'll need soy sauce. There are plenty of inexpensive soy sauces in stores these days, but choose one that's naturally fermented — that's a fully natural product. Better still, look for a soy sauce made specifically for marinades. Add the minced garlic to the soy sauce. I pressed the clove through a garlic press, but you can grate it or mince it with a knife.

5. Step 5:

   

   Add ground pepper and stir the marinade. At this point you can add any favorite spices or herbs: some people like khmeli-suneli, others are happy with just ground hot pepper or paprika. I don't recommend adding salt, since soy sauce is quite salty on its own.

6. Step 6:

   

   Pour the marinade over the shank and let it sit for at least 30 minutes, up to a full day. I recommend turning the shank over now and then so it marinates evenly.

7. Step 7:

   

   Put the marinated shank into a roasting bag and seal the end with a clip.

8. Step 8:

   

   Poke a few holes in the bag with a toothpick so steam can escape and the bag doesn't burst. Bake in an oven preheated to 350°F (180°C) for about 2 hours. The shank should be thoroughly cooked. If you like crispy pork skin, tear open the top of the bag 20–30 minutes before the end and let the skin brown.

9. Step 9:

   

   This baked shank can be served as a main dish, and it's also delicious cold as a sliced deli meat. Enjoy!