Sous-Vide Pork Knuckle Ham
Pork knuckle brings gelatin, collagen, and deep meat flavor, while sous-vide keeps it juicy. The ham turns firm, rich, and useful as a cold keto appetizer.
Debone pork knuckle (1000 g). Remove the skin, trim excess fat, and cut the meat into large pieces along the fibers. Mix nitrite salt (20 g), smoked paprika (4 g), black pepper (2 g), and garlic (3 g), then rub the meat.
Vacuum seal the meat and cure for 12-24 hours at 2-4 °C. Keep the skin separately in a bag; if it is tough, soak it in hot water for 1-2 hours.
Lay the skin on film, arrange the meat so the future slices cut across the fibers, and roll tightly. Wrap in film, tie with twine, vacuum seal, and warm at room temperature for 4-5 hours.
Cook sous-vide at 62 °C for 10 hours. Cool completely, then chill for 12-24 hours so the roll firms and develops flavor.
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