Description
Hearty cold appetizer is perfect for Your favorite holiday. In the preparation used kvass, which adds caramel flavors and its acid softens the tissue of the ham, making a snack especially tender and melting in your mouth.
Ingredients
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Knuckle
1 piece
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Brew
1 l
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Ham
300 g
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Onion
1 piece
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Carrots
1 piece
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Garlic
5 tooth
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Greens
1 coup
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Gelatin
15 g
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Cumin
0.5 tsp
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Black pepper
6 piece
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Bay leaf
1 piece
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Seasoning
1 tsp
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Salt
Cooking
Knuckle cleaned and rinse, cover with water, add salt and put a Bay foxes and pepper. Boil for 1 hour. Drain the broth to remove spices.
Pour kvass and water that they cover the knuckle. Boil for 1.5 hours. ( I all these processes are done in a slow cooker-a pressure cooker, so the time it took me in 2 times less). Drain the broth and save. Knuckle to cool down a bit.
Slice the pork cubes, onions - semirings. Abagail them in vegetable oil for about 10 minutes.
To cut the knuckle along and keeping the skin, remove the bones and most of the meat. Spread plastic wrap, put the skin and the meat on top of it. Sprinkle with herbs and crushed garlic. Cut into cubes boiled carrot and put it on top.
Next, place the pork with the onions. Sprinkle with gelatin and spices.
Form into a roll and tightly wrapped the same tape and lock the thread.
Lower the loaf into the pan with the saved broth and cook for 30 minutes after boiling
Take out the knuckle, put under pressure until fully cured.
Remove foil, slice and serve
Bon appetit
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