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Pork Knuckle Roll in a Multicooker-Pressure Cooker
Instructions
For the roll, choose a meaty hock, clean, with well-processed skin. If necessary, additionally clean it at home and trim off all excess. Quality starting material is essential for quality finished results.
With a sharp knife, cut the skin along the bone and carefully, without rushing, remove it. Try to cut as little meat as possible. Patient careful work pays off in better-shaped roll later.
Unroll the hock on a cutting board, inspecting it carefully. The meat is not evenly distributed everywhere; some places have more, some have less. It is necessary to level the layer of meat. Cut off some meat where there is a lot and place the cut piece on the part where the meat is lacking. This levels the meat layer for uniform roll thickness.
To make the roll tasty, it needs to be rubbed with salt, spices, and garlic. Prepare the seasonings.
Fresh garlic can be chopped with a knife or passed through a press. Fresh garlic is more aromatic than the dried form but both contribute different flavor notes.
Generously rub the prepared piece with salt, garlic, and spices on all sides, including the skin. The meat can be left like this for a while, or transferred to a container with a lid and sent to the refrigerator to marinate for a day. The longer marinade produces deeper flavor penetration.
Or immediately tightly wrap it in cling film, shape it into a neat roll, and only then put it in the refrigerator. In this preparation, the hock can be kept in the refrigerator for up to three days. In vacuum cling film, the meat will marinate well and hold the roll shape excellently.
Place a low rack on the bottom of the multicooker, and place the roll on top. Pour warm water to the level of the rack so the water does not touch the meat. Cook the roll for one and a half hours with the lid closed. The steam-bath cooking produces incredibly tender meat without losing flavor to boiling water.
After cooking, leave the roll in the multicooker until completely cooled, after which put it back in the refrigerator. Do not remove the cling film from the roll; it is removed just before slicing the roll. The cool-down phase lets the proteins set into the firm sliceable structure.
Such beautiful slices of the roll come out when cut, holding their shape wonderfully on the plate.
This snack is perfect for a sandwich for snacking. Layer slices on bread with mustard or horseradish for an instantly satisfying lunch.
Or as part of a platter for a festive New Year table. The pinwheel arrangement of slices creates beautiful visual appeal alongside other charcuterie components.
Tips
- 1
Use plenty of salt for proper preservation and flavor. The 2 teaspoons specified is the minimum — cured meats traditionally use generous salt to draw out moisture and concentrate flavor. Don’t under-salt out of fear; the seasoning balances perfectly during the long cook and chill phases. Quality kosher or sea salt produces noticeably better results than fine table salt.
- 2
Wrap the hock tightly in cling film for proper roll shape. Loose wrapping produces a misshapen roll that slices unevenly. Use multiple layers of cling film and pull the wrap tight as you roll. The same tight-wrapping principle elevates similar rolled meat dishes including meat roll-ups with cheese and mustard and other formed-meat preparations.
- 3
Make the roll 2-3 days before serving for maximum flavor. The chill time lets the seasonings fully penetrate and the meat texture firm up properly. Same-day rolls taste good but lack the deep flavor development that days of cool storage produce. Plan ahead for the best festive results.
- 4
Slice thinly with a very sharp knife for elegant presentation. Thick chunks ruin the elegant impression of charcuterie-style serving. Use a long, sharp knife with a smooth slicing motion (no sawing). Pair sliced roll with crusty homemade bread, mustard, horseradish, and pickled vegetables for the complete traditional festive meat platter.
FAQ
How long does the roll keep? +
Stored wrapped in cling film in the refrigerator, the roll keeps for 7-10 days. The flavor actually improves during the first 3-4 days as the seasonings fully meld. After 10 days the texture starts breaking down and food safety becomes a concern. The roll freezes well wrapped tightly for up to 3 months — thaw overnight in the fridge before serving.
Can I make this without a multicooker? +
Yes — use a large pot with a steamer insert or rack, or wrap in foil and bake. The pot method needs about 2 hours at gentle simmer to fully cook through. The oven method needs 2-2.5 hours at 160°C wrapped in foil. Both produce excellent results similar to multicooker steam-bath cooking. The multicooker just makes the process more hands-off and reliable.
What spices work besides red pepper? +
Black peppercorns, allspice, juniper berries, bay leaves, dried thyme, dried rosemary, smoked paprika, or any spice blend you enjoy. German-style: caraway, juniper, mustard seed. Italian-style: rosemary, thyme, garlic, fennel seed. The basic technique — rub heavily with salt and seasonings, roll tightly, steam-cook, chill — works with virtually any flavor direction.
What if I cannot find pork hock? +
Pork shoulder or pork belly produce similar results with adjusted technique. Pork shoulder is meatier and produces a different texture; pork belly is fattier and produces richer roll. Both make excellent charcuterie. Whatever cut you use, the basic technique stays identical — season generously, roll tightly in cling film, steam-cook, chill before slicing.
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