Pork knuckle in a slow cooker with homemade lavash
4 servings
155 minutes
Pork knuckle in a multicooker with homemade lavash is a hearty, aromatic dish of Czech cuisine that captivates with its rich flavor. Historically, the knuckle is associated with Bohemian taverns where it was simmered in beer and spices for tenderness and pronounced taste. In this recipe, the meat is marinated with onion and garlic, absorbing spicy notes, and then stewed in the multicooker until tender. The combination of juicy knuckle with crispy, warm homemade lavash creates a harmony of textures and flavors. The tender and elastic lavash perfectly complements the meat, allowing enjoyment of every bite. This dish is perfect for a cozy family dinner or festive gathering, delighting lovers of hearty meat dishes.
1
Cut the garlic cloves in half lengthwise. Make cuts in the pork knuckle and stuff them with garlic. Slice the onion into half rings and marinate the knuckle in it for 9-10 hours; you can also add spicy seasonings.
- Garlic: 3 cloves
- Pork knuckle: 1 piece
- Onion: 1 head
2
Pour water and oil into the multicooker, add the pork knuckle, set the multichef mode to 130 degrees for 1 hour.
- Water: 200 ml
- Vegetable oil: 2 tablespoons
3
Preparing lavash: add salt to boiling water and stir. Make a well in the flour and gradually pour in the boiling water, knead the dough. Let the dough rest for 30 minutes. Divide the dough into equal balls and roll out to a thickness of 1-2 mm. Fry the flatbreads in a dry pan without oil. After frying a flatbread, cover it with a damp towel and continue this process as you prepare more flatbreads: flatbread/towel.
- Salt: 1 teaspoon
- Wheat flour: 300 g
- Boiling water: 170 ml
4
Place the pork knuckle with broth in a separate bowl, serve with lavash