Delicate and juicy meat rolls with a filling inside - this is exactly the dish that is equally suitable for both everyday and festive menus. The technology for their preparation is quite simple, but it requires a certain amount of time and patience. After reading today's post, you will learn how to make pork knuckles.
Option with carrot and cheese filling
It should be noted that this is a rather time-consuming process. But if you stock up on patience and do everything the way you want, then the result will exceed even the wildest expectations. Before starting the process, make sure that your kitchen has everything you need. To cook pork knuckles, a recipe with a photo of which can be viewed later, you will need:
Also make sure that you have a couple of cloves of garlic, salt, mayonnaise and black pepper at hand. All these ingredients will make the dish more tender and juicy. And thanks to salt and pepper, the amount of which is determined taking into account the personal preferences of the cook and his family members, the meat will not be fresh and tasteless.
Pork knuckles: recipe with photo step by step
The meat previously washed and dried with paper towels is cut into thin plates, the thickness of which does not exceed one centimeter. After that, they are beaten with a kitchen hammer so that they increase in size, and then sprinkled with pepper and salt.
Taken in equal amounts, carrots and hard cheese are rubbed with an average grater and combined in one bowl. Garlic and a couple of tablespoons of mayonnaise are sent there through a press. It is important not to go too far with it, so that the filling does not turn out to be very liquid.
To cook pork knuckles, the recipe with a photo of which is discussed in this publication, spread carrot and cheese mass on the chopped meat plates and wrap them in rolls. For fixation, each of them is tied with a thread. The resulting semi-finished products are sent to a hot pan greased with vegetable oil, and lightly fried. After they have cooled, the threads are carefully removed from them and laid in a baking dish. Top rolls are greased with a small amount of mayonnaise and sent to the oven. Pork twists are cooked at a temperature of two hundred degrees. After a crust appears on them, they are removed from the oven and served to the table.
Option with mushroom filling
This recipe is interesting in that it involves the use of a slow cooker. Using it, you can relatively quickly cook juicy and satisfying meat rolls with aromatic tomato sauce. To make you delicious pork knuckles, try to go to the store in advance and purchase all the necessary components. Your list should include:
- Four hundred grams of pork pulp.
- A pair of onion heads.
- One teaspoon of starch and granulated sugar.
- Two hundred grams of champignons.
- Fresh chicken egg.
- Four tablespoons of vegetable oil.
- A glass of water or meat broth.
- 50 grams of hard cheese.
Additionally, in your kitchen there should be one tablespoon of sour cream and tomato paste. Salt and ground pepper will be used as spices. Their number depends on the taste preferences of the cook and his relatives.
Pork knuckles: a recipe with a photo in a slow cooker
Pre-washed and dried meat is cut into 1.5 cm plates and beaten well with a kitchen hammer. Pork prepared in this way is salted, pepper and set aside.
Chopped onions are sent to a hot pan greased with vegetable oil and fried over medium heat. Three minutes later, chopped champignons are added to it and cooked until the excess liquid has completely evaporated. After that, the fried onion-mushroom mass is placed in a clean container. A chopped boiled egg and grated cheese are sent there. All salt, pepper, season with sour cream and mix well.
In the middle of each beaten piece of meat, lay out the resulting filling, fold it into rolls and fix it with the help of threads or wooden toothpicks. Semi-finished foods are slightly fried in a pan and transferred to a plate.
In the bowl of the multicooker, greased with vegetable oil, send the chopped onion. When it gets a golden hue, a mixture of broth, starch, sugar and tomato paste is poured into the container. After boiling the contents of the multicooker, almost ready-made pork knuckles, previously freed from threads or toothpicks, are placed in it and the “Quenching” mode is activated. After about half an hour, the dish can be served at the table.