Oven-baked pork sneakers
Pork nails, a traditional delicacy, can be prepared in a simple yet extremely savory way. Start by washing and cleaning the nails thoroughly, ensuring that no impurities remain. After cleaning, cut the nails in half to make them easier to handle and cook. This is an essential step as it will allow the ingredients to penetrate the meat better.
Next, generously coat the nails with gulyas cream. This will add a rich and flavorful taste to the dish. After finishing with the cream, let the nails chill for at least an hour. This resting time will allow the flavors to blend and intensify, making the final dish much tastier.
Once the chilling time has passed, prepare a deep skillet or pot to fry the nails. Use lard to add an authentic note specific to this type of dish. Add the nails to the hot lard and fry them until golden. This process will create a delicious crust that will enhance the flavor.
Then, add the diced onion. The onion will acquire a caramelized taste and add sweetness to the dish. Continue with the chopped parsley and sliced garlic, both ingredients providing an extra boost of flavor. Season with salt and pepper to taste, but don't forget to add a pinch of marjoram, which will provide a floral note and deepen the flavor.
After adding all the ingredients, pour in the broth and wine. These liquids will not only help cook the nails but will also create a delicious sauce. Make sure the nails are covered with enough water so they don’t dry out during cooking. Mix everything well and then cover the pot or skillet with a lid.
Put everything in the oven at a medium temperature, allowing the dish to cook for about two hours. This time will allow the meat to become tender and the flavors to fully reveal themselves. Once you take the dish out of the oven, you will notice how the nails are full of flavor, and the sauce is thick and aromatic. Serve them hot, alongside your favorite side dish, and enjoy a delicious meal!
Ingredients: -4 pork nails -2 medium-sized onions -5 cloves of garlic -a bunch of fresh parsley -marjoram -1 tube of gulyas cream -2 large tablespoons of lard for frying -250 ml of white wine (semi-dry) -1 l of chicken or beef broth (when I don't have broth, I prepare it from Knorr cubes) -and water as needed
