Pressed Pork Knuckle
Description
The recipe won't take much time. Such a cold meat dish is very tasty with mustard, beet horseradish, garlic mayonnaise, or sauce. It is served at the table only when chilled. Don't forget to press it under a weight so that you can slice it afterward. Serve with herbs and sauce.
Instructions
- 1
Step 1
Prepare the listed ingredients. Buy a front pork knuckle with a small bone. Thoroughly scrape the dirt from the skin and rinse the knuckle in hot water.
- 2
Step 2
Rinse the pork knuckle and place it in the multicooker bowl if you will boil it there, or in a pot or kazan.
- 3
Step 3
Add the prepared seasonings and spices. If desired, you can add others as well.
- 4
Step 4
Pour in hot water and simmer the pork knuckle for about 3 hours over medium heat.
- 5
Step 5
The product is easily done when the meat falls off the bone on its own. Turn off the heat and remove the knuckle from the broth; let it cool for about 10 minutes.
- 6
Step 6
Carefully remove the meat and skin from the bones; discard the bones.
- 7
Step 7
Separate the flesh and the skin. Line a deep container with plastic wrap, or place a cellophane bag inside it. Lay the boiled skin on the wrap, meat side up. Then pull the flesh apart into fibers and place it on top together with the fat. It is also advisable to cover the top layer with boiled skin as well.
- 8
Step 8
Cover with plastic wrap and place a weight on top. It is very important to do this while the meat is still warm so that it sets as it cools. Place the container in the refrigerator for about 3–4 hours.
- 9
Step 9
After the specified time, the dish will be ready; remove the weight and plastic wrap. Carefully separate the edges of the dish from the container with a knife and turn it out onto a board.
- 10
Step 10
When serving, slice the pressed pork hock and garnish with fresh herbs.