Pork knuckle, stuffed with rice and vegetables

Description

Offer you a simple, delicious and not time consuming recipe a hot dish for the New year. I think the meat will appeal to both men and women.

Ingredients

Figure

100 g
Knuckle

1 piece
Assorted vegetable

100 g
Mustard

1 Tbsp
Chili

1 piece
Lemon juice

2 Tbsp
Salt

1 tsp
Garlic

1 tooth
Water

1 cup

Cooking

Take the pork knuckle, wash, brush, dry. With a sharp knife carefully cut out the bone, without ripping the skins.

Prepare the marinade. Mix the lemon juice, table mustard, chopped chili peppers (I dry), grated garlic and salt.

Thoroughly RUB the inside of the shank with the marinade and put in the cold for 1 hour to marinate.

Take parboiled rice fragrant "Basmati Gold" from "Mistral", fill with water in the ratio 1: 2, bring to a boil and cook on slow fire until soft for 15 minutes.

Give the rice to cool slightly. Take the desire any mixture of vegetables fresh or frozen. It is desirable that the vegetables were different colors. Vegetables need cut into cubes. I have a "Mexican" frozen mixture of peppers of three colors, green beans, peas, corn and carrots. Mix the rice and vegetables, sprinkle with salt.

The narrow part of the "stocking" of the shank are held together by toothpicks and stuffed with pork with a mixture of rice and vegetables.

Pack shank in the sleeve for baking, put for convenience in the form and put in heated to 200 degrees oven. Bake for 1.5 hours.

Serve the shanks immediately hot when ready. Better to submit in whole and carve at the table. All the best to You in the New year!

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