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Pork Hock Roll in a Multicooker
For any family celebration, especially New Year and Christmas, every hostess strives to prepare various delicacies for her loved ones. She plans the menu in advance with her signature dishes and those she will be cooking for the first time. A meat assortment with sausage, baked meat, balyk, meat rolls, and other products must definitely be on the New Year's table. Many items for such an assortment can be prepared at home. And they will not be inferior to store-bought products, and may even be tastier.
A very appetizing and beautiful sliced roll made from pork hock, which is easy to prepare at home from an accessible product – the hock (pork shank). The pork hock roll in a multicooker can be made a few days before the holiday. This way, it will turn out even tastier and won't take time for cooking right before the celebration. All that remains is to take the roll out of the refrigerator, slice it, and serve it on a beautiful dish.
Caloric content: 180 kcal per 100 grams of dish.
Ingredients
Show ingredients
Minimum ingredients for cooking a pork hock roll:
- pork hock – 1 pc;
- red pepper (hot) – 1 tsp;
- salt – 2 tsp;
- dried garlic – 1 tsp;
- fresh garlic – 3-4 cloves or to taste;
- favorite spices – 1 tsp.
Preparation
- For the roll, choose a meaty hock, clean, with well-processed skin. If necessary, additionally clean it at home and trim off all excess.
- With a sharp knife, cut the skin along the bone and carefully, without rushing, remove it. Try to cut as little meat as possible.
- Unroll the hock on a cutting board, inspecting it carefully. The meat is not evenly distributed everywhere; some places have more, some have less. Therefore, it is necessary to level the layer of meat. For this, cut off some meat where there is a lot and place the cut piece on the part where the meat is lacking. This way, we level the meat layer.
- 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.
- 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 it can be transferred to a container with a lid and sent to the refrigerator to marinate for a day.
- 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 will hold the shape of the roll 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 that the water does not touch the meat. Cook the roll for one and a half hours with the lid closed.
- 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.
- Such beautiful slices of the roll come out when cut, they hold their shape wonderfully.
- This snack is perfect for a sandwich for snacking.
- Or, as part of a platter for a festive New Year table.
