Rulka Russian Pork Knuckle рулька Recipes

RULKA - RUSSIAN PORK KNUCKLE (рулька)

Steps:

• Slice onion in 5 mm (1/4") thick circles.
• Over medium heat (5 out of 10) heat up large 5L pot, add enough vegetable oil just to cover the bottom.
• Line the pot bottom with cut onion slices in one layer. Let it cook for 2-3 minutes.
• Add 2 tbsp of smoked paprika and stir.
• Add 2 bay leaves, 1 tsp black peppercorns, 1 tsp whole cloves, head of unpeeled garlic and horizontally cut in half. Stir it all together.
• Sprinkle in 35g of salt to help softening the onions, stir it around and cook for another 2-3 minutes.
• Put pork knuckle(s) in the pot and pour in the whole bottle (500 ml) of beer. Top it up with water just to cover pork knuckles.
• Add 2 tbsp of sugar and bring it all to simmer. Put the lid on and over low heat (1-2 out of 10) have the liquid barely simmering for 2-4 hours.
• Remove pork knuckle(s) and set on a plate. Try to set it up vertically so the skin is fully exposed. Let it cool to room temperature and then refrigerate, uncovered, for at least 8-12 hours.
• Strain the broth and save about 300 ml. Put it in airtight container and refrigerate.
• Prepare all the ingredients including precutting onions, bell pepper and garlic.
• Over high heat (10 out 10) add vegetable oil into preheated medium size sauce pan.
• Sauté onions and peppers for about 5 minutes, stirring frequently.
• Add chopped garlic, tomato puree, whole cloves, beer. Stir it all together and reduce heat to medium low (4 out of 10). Let it simmer for 5 more minutes.
• Add sugar, lemon juice and Adjika. Stir all around and let simmer for another 2-3 minutes.
• Using a stick blender, process everything together.
• Cover the sauce pan and over low heat (1-2 out of 10), slow simmer for 15 minutes.
• Pass the sauce through the sieve and let it cool to room temperature.
• Pour the saved broth into a ceramic or glass dish with a low side. Place pork knuckle in the dish, ideally in vertical orientation exposing the skin all the way around.
• Preheat the oven at 170ºC (340ºF), convection oven, circulation fan on.
• Roast Rulka for 3 1/2 to 4 hours. Monitor the liquid level in the baking dish and add water as needed.
• After 3 hours, baste the Rulka at least once with the juices and let it roast for another 30 min.
• Inspect the doneness by knocking on the rulka's skin with your finger nail. If it makes a hollow sound it is done, if not let it roast a little longer until that is accomplished.
• Let the Rulka rest for at least 20 minutes before serving. Serve hot with dipping sauce.