Usuba
Pork knuckle in a multi-cooker with lavash
Juicy pork knuckle, stuffed with garlic and marinated in onions, cooked in a multicooker. Served with homemade lavash, made from simple dough prepared with boiling water.
- Prep
- 540 min
- Cooking
- 155 min
- Total
- 695 min
- Standard serving
- 415.4 g
Ingredients
Total 8
Instructions
- 1
Step 1
Cut garlic cloves in half lengthwise. Make slits in the pork joint and stuff them with garlic. Slice the onion into half-rings and marinate the joint in them for 9–10 hours. Add aromatic spices if desired.
- 2
Step 2
Pour water and oil into the multicooker, add the roll. Set the multichef mode to 130 degrees for 1 hour.
- 3
Step 3
Prepare the lavash in parallel with the meat roll. Add salt to the 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 into even balls and roll out to a thickness of 1–2 mm.
Fry the flatbreads on a dry skillet without oil. After frying, cover each one with a damp towel. Repeat with the next flatbreads.
- 4
Step 4
Place the roulade with broth in a separate bowl and serve together with lavash.
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