Pork knuckle in the multivarque is a hearty and quite high-calorie dish that will decorate not only Sunday lunch, but will also be your highlight at any feast. The meat is incredibly soft, tender and almost melts in the mouth. Let's find out with you how to cook a pork chopstick in a multivark.
The recipe for pork shank in a multivark
Ingredients:
- Pork shank - 1 kg;
- onion green - 50 g;
- fresh dill - 30 g;
- garlic - 3 cloves;
- spice;
- basil - 30 g.
Preparation
We wash the roll and make deep incisions on the meat. Garlic is cleaned, shredded plates and put into the holes. Now mix the shredded greens with spices and rub the resulting mixture with our spinach. After that, tightly wrap it in foil and put it in the refrigerator for a day, marinate. Then we unfold the meat, lay out the multivark in the tank and cook, setting the "Bake" mode for about 2 hours. In the process of preparation, occasionally turn the piece from one side to the other. A ready-made pork bar, baked in a multivark, is served with sauerkraut, a green leaf salad or boiled potatoes.
Pork knuckle in a multivariate pressure cooker
Ingredients:
- pork shank - 2 pcs .;
- carrots - 1 piece;
- bulb - 1 piece;
- red wine - 1 item;
- soy sauce - 6 tbsp. spoons;
- garlic - 6 denticles;
- spice;
- water.
Preparation
To prepare the pork knuckle in the multivark, the meat is well washed, cleaned of all contaminants, we scorch the bristles found and spread them on the bottom of the bowl. Carrots are processed, shredded by large bars, and the onion is pulverized in half rings. Then we lay vegetables between the rudders, we throw the bay leaves, spices and fill with cold filtered
After that, gently drain the broth, take out the vegetables and add a few cleaned garlic cloves. Pour a glass of red wine, the required amount of soy sauce, cover with a lid and set the mode "Baking" and time - half an hour. Next, turn the pieces to the other side and select the "Hot" mode on the pressure cooker for another 15 minutes, but do not close the lid. Thus, the excess moisture evaporates, the sauce will thicken slightly, and the shank will be slightly fried.
The prepared dish, cooked in a wine sauce, turns out to be incredibly refined and spicy with a stunningly crispy crust.