Description
Offer the recipe is very tasty, fragrant, delicious and hearty ham. Try to cook, hope You enjoy, and Your guests will surely ask for the recipe.
Ingredients
-
Knuckle
1 kg
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Carrots
1 piece
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Pickled cucumber
1 piece
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Seasoning
2 tsp
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Broth
-
Gelatin
10 g
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Bay leaf
2 piece
-
Black pepper
7 piece
-
Salt
-
Greens
1 coup
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Garlic
5 tooth
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The Apium graveolens Dulce
2 piece
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Onion
1 piece
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Vegetable oil
2 Tbsp
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Water
6 Tbsp
-
Sugar
1 Tbsp
Cooking
Pork knuckle soak overnight in cold water. Drain the water, knuckle scrape well with a knife, rinse under running water. Prepared pork, carrots, celery and onions, which peel from the husk, put in a saucepan. Add Bay leaf and pepper peas. Cover with cold water and cook until tender carrots. Prepared carrots, celery and onions out of the broth.
Broth with shank salt and continue to cook until fully cooked shank. Then get the pork knuckle and allow to cool completely. Strain the broth.
This time clean boiled carrots and grate on a coarse grater.
Bunch of greens (I have parsley + dill) wash in cold water. Dry well on a paper towel. And finely chop.
Pickled cucumber RUB on a coarse grater.
Vegetable oil to heat in a frying pan. Put in butter pickle. Add seasoning MAGGI filling for the pickle, sugar and freshly ground black pepper. Simmer until the liquid is evaporated. A lot cool.
Garlic skip through the press or finely chopped.
Gelatin to put in faceted glass and fill with cold water. Leave for 20 minutes to swell. Then (if needed) to dissolve in a water bath or in the microwave. Add the warm broth to reach the edge of the glass. Mix well.
With shank, carefully remove the skin. The meat separated from the bones and cut into small pieces. Add the garlic, freshly ground black pepper. Try on salt. If need salt. Mix everything carefully.
Form for baking bread or cake to moisten with cold water and cover with cling film, so that an overhang is created.
On the bottom of the form to put a piece of pork rind. Lightly pour the gelatinous broth.
On the skin put half of the meat and well leveled on the bottom of the form. Still slightly gelatinous broth.
Then a layer of carrots + gelatinous broth.
The next layer of cucumber zapaca + gelatinous broth. (Attention!!! - don't overdo the filling, enough for one medium cucumber and one medium carrot.)
Then to cover it up with greens + gelatinous broth.
For stuffing to put second half of meat + gelatin broth that only just covered the meat. (Attention!!! - the whole serving 1 Cup gelatin broth). Put the pork skin.
Close all film. From top to put a press (I have a box with juice - 2 liters) in the fridge overnight.
Bon appetit!
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