Pork knuckle (Perfezza multicooker)

Pork knuckle (Perfezza multicooker)

Category: Meat dishes

Ingredients
pork knuckle	1 PC.
pork	300 g
carrot	1 PC.
garlic	1 head
salt	taste
pepper	taste
spices for rubbing	taste

Cooking method

• We buy a pork knuckle in the store (the triangular part, the one above the joint). We clean it well, cut it across with a sharp knife and pull out the tubular bone. Rub the turn of the knuckle with a mixture of salt, garlic and pepper.
• Separately, we take a small piece of pork (it is desirable that it be long and not thick, so that it can be easily wrapped in our shank), stuff it with garlic, carrots, rub it with a mixture of garlic + pepper + salt, put it on the shank and wrap it in a roll ...
• The roll should be wrapped with twine and rubbed with a mixture of salt + pepper + French mustard (which is grains).
• All. I put a cabbage leaf on the bottom of the saucepan, but practice showed that it was not needed ... nothing stuck.
• First, fry on the "Crispy Rice" mode until golden brown, then switched to the "Stew" mode for 2 hours. But this was not enough, I added another 1 hour.

Time for preparing:

3 hours

Cooking program:

full cycle Crispy rice and two hours on Stew

National cuisine

ukrainian

Note

I was cooking on the Crispy Rice setting. In this case, it is better to put cabbage leaves on the bottom of the saucepan, pour a little less than 0.5 cups of water and already on them - the shank.

There were two shutdowns before the countdown, after which the program started again and went through a full cycle until the final whistle.
At the end of the program (at the end of the twenty minutes of the program), intensive frying takes place with the formation of a "golden brown" and with the evaporation of excess liquid.

Enjoy your meal!

[Orianochka]

Orianochka, tell me, and you don't need to add anything to the shank (for stewing), after a golden brown crust, just for stewing "dry"?
I'm even afraid it won't burn, or will there be enough juice from the meat and coating? Otherwise, I love that the meat is not dry ...
(I have been thinking about the knuckle for a long time, but here you and Alena got caught up in "talkers", and even with a ready-made knuckle.)

Inuska, I didn’t add anything, in the mode "Stewing is slow cooking with the release of juice, this is a pig's knuckle ... in this juice it was stewed .. but you will also periodically drop in so as not to miss if anything .. . and if you pour water there, then I think that you will get steamed meat, and not greased ... have you seen how rosy I have? First fry it, then push it into stewing, if there is no thread for winding the pig's leg, take the net ( sold in a pharmacy to fix the bandage), it will be even better. And another piece of advice. Don't take the huge knuckle, I took it, so I barely pushed it into the cartoon, I had to roll it up a little ...