Pressed knuckle

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Unfortunately I do not have the link to original recipe, but I am familiar with this type of dishes,  so you have to believe me, it´s good.  This is definitely on my list, so photos will be added later. There are several variations for this type of dish, some add the skin chopped to pieces, some don´t This particular one doesn´t include the skin in the dish itself. In Romania it´s also called “piftie”. In the shops you can buy versions from either pork knuckle or sometimes with turkey meat. This version usually includes a bit more liquid in gelatinized form. They are also good…

Pressed knuckle

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Ingredients Method

Ingredients
  

  • 1 large kuckle
  • 1 head of garlic
  • whole peppers
  • bay leafs
  • salt
  • red pepper
  • garlic - to taste, minced
  • salt

Method
 

  1. Get the large pork knuckle and place it in water to be boiled
  2. in the boiling water add salt, whole peppers and one head of garlic.
  3. boil it until you can take out the bone without any resistance
  4. take the meat apart in larger chunks, add minced garlic, there is no official recipe, but usually it´s a lot, dependign how garlicky you like it. Add salt and pepper to taste and red paprika.
  5. from the water the meat was boiled in take 3-4 tablespoons of liquid and mix it to the meat. (usually the liquid is gelatinous enough, there is a ton of collagen in the pork kuckle.)
  6. Place everything in a foil padded form (or glass form), cover it with foil and place something heavy on top of it. Leave it overnight in the fridge.

You can also use a Ham press to make it:

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