Pork knuckle in a multicooker
Description
The dish is prepared without unnecessary complications. Pork knuckle is very hearty. Not everyone can handle a whole knuckle alone. This dish is perfect for a Sunday lunch, when you can afford to spend more time enjoying a truly well-cooked meat with a glass of fresh beer. Mmm... An incredibly delicious dish that can win over anyone who loves meat and beer. So, here's how to do it. The finished dish is ready to be served.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
Rinse the pork knuckle and clean the skin from any possible impurities. Place the pork knuckle into the multicooker bowl. The bone is large, so it won't fit flat on the bottom, but this isn't crucial for the multicooker—just make sure the lid closes properly, as everything will cook perfectly inside.
- 3
Step 3
Place the shank into the multicooker bowl along with the carrot cut into several pieces and the onion cut into 4 parts. Add bay leaves and whole peppercorns. You can add a little salt, but I don't do this since the shank will later be baked in soy sauce. Pour in water until it fills about 2/3 of the bowl's volume, close the lid, set the "stewing" mode for 2 hours, and cook until the program finishes.
- 4
Step 4
Then remove the knuckle, drain the broth (it can be used to prepare soup or aspic), and discard the carrots and onions. Stuff the knuckle with pieces of garlic.
- 5
Step 5
Now it's time to bake the knuckle. To help the knuckle cook faster and more thoroughly, I separated several pieces of meat from the bone. Place everything back into the multicooker and add soy sauce. You can optionally add a little broth, but I want the knuckle to roast rather than stew. Set the multicooker to "Bake" mode for 30 minutes and cook until the program finishes.
- 6
Step 6
The pork knuckle has baked perfectly, with each piece covered in a shiny, aromatic glaze. Serve the knuckle hot.