Pork knuckle stewed with vegetables, country-style
Description
The recipe won't take much time. My pork shanks are cut lengthwise along the bone, so the cooking time isn't too long. If you have a whole knuckle, you should increase both baking and simmering time. The dish doesn't require special attention. Serve hot.
Instructions
- 1
Step 1
Thoroughly rinse and scrape the pork knuckle. It's more convenient to use a halved knuckle — it cooks faster and fits better in the multicooker. Heat the oil and place the meat in, skin side up.
- 2
Step 2
Sear the pork knuckle in "Baking" mode until golden brown, turning occasionally. When it starts to brown, add coarsely chopped onion and whole garlic cloves. Cook until the garlic becomes soft. Season the meat with salt to taste. Pour in a glass of boiling water and switch the multicooker to "Stewing" mode. Set the time to 4 hours, but cook for just 1 hour—this way the multicooker will stew at a lower temperature. If you have a "Multicook" mode, it will be sufficient to stew for 30 minutes at 100°C, then for another hour at 85°C.
- 3
Step 3
Separately sauté coarsely chopped potatoes and carrots in a pan until browned. Cut the cabbage into slices through the core to keep the leaves from falling apart, and lightly sauté them as well. Remove the meat, then layer the vegetables, seasoning each layer with salt and pepper to taste. Place the pork hock on top and simmer for another 15 minutes, until the vegetables are cooked. Then let it stand for about half an hour in the "Keep Warm" mode.
- 4
Step 4
Serve the pork knuckle hot with vegetables and fresh bread. It's delicious to drink with kvass.