Ciolan de porc presat – reteta traditionala, frageda si perfecta pentru mese festive! Ciolanul de porc presat este una dintre acele retete traditionale care spun o poveste din prima felie. Gust intens, carne frageda care se leaga perfect, aroma de usturoi si condimente, totul intr-un preparat simplu, dar extrem de satisfacator. Este genul de mancare care nu lipseste de pe mesele de sarbatoare, de la platourile de aperitive sau de la mesele in familie, unde fiecare felie se savureaza cu mustar bun si muraturi crocante. Aceasta varianta de ciolan presat este suculenta, bine legata si plina de gust, fara aditivi, fara complicatii, doar cu ingrediente curate si o tehnica corecta. Gatit lent si apoi presat la rece, ciolanul devine un preparat rustic, dar elegant, care se feliaza perfect si impresioneaza de fiecare data. Pentru rapiditate si control perfect al gatirii, am ales sa il pregatesc in Tefal One Pot, insa reteta se poate adapta usor si la o oala clasica, cu timpi mai mari de fierbere.

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INGREDIENTE (pentru 8 portii)

• 1 ciolan de porc proaspat
• 3 frunze de dafin
• 2 capatani de usturoi
• 1 lingura piper boabe
• sare
• 2 linguri paprika dulce
• 100 grame bacon feliat

Incepem prin a presara ciolanul cu sare mare pe toata suprafata, apoi il acoperim si il lasam la frigider timp de aproximativ 12 ore. Acest pas ajuta la asezonare si la intensificarea gustului carnii.

A doua zi, punem ciolanul in vasul Tefal One Pot si turnam apa cat sa fie aproape acoperit. Adaugam o lingura de sare mare, o capatana de usturoi curatata, frunzele de dafin si piperul boabe. Selectam programul de gatit sub presiune pentru 40 de minute, apoi repetam programul inca o data, astfel incat ciolanul sa fie foarte bine fiert, iar carnea sa se desprinda usor de pe os.

Dupa gatire, desfacem cu grija ciolanul si il lasam cateva minute sa se racoreasca, cat sa poata fi manevrat fara riscul de a ne arde. Indepartam osul si desfacem carnea in bucati potrivite.

Adaugam peste carne aproximativ 3 polonice din supa in care a fiert ciolanul, restul de usturoi zdrobit, paprika dulce si sare dupa gust. Amestecam bine, astfel incat aromele sa se distribuie uniform si carnea sa fie bine legata.

Pregatim o tava de chec, pe care o tapetam cu folie alimentara (eu am omis acest pas si m-am chinuit putin sa il scot din tava). Asezam feliile de bacon pe margini si pe fundul tavii, lasandu-le sa atarne usor peste margini. Adaugam carnea de ciolan, o presam bine, apoi acoperim deasupra cu feliile de bacon ramase.

Punem deasupra o greutate (o conserva sau un obiect mai greu), pentru a presa bine preparatul, si introducem tava la frigider pentru minimum 24 de ore.

A doua zi, scoatem ciolanul presat din forma, indepartam folia si il taiem in felii frumoase, uniforme. Se serveste rece, alaturi de mustar clasic, castraveti murati, ceapa rosie sau alte muraturi preferate. Este perfect ca aperitiv, pe platouri festive sau chiar intr-un sandvis rustic.

Detaliile video ale retetei:

Daca ti-a placut reteta de Ciolan presat, iti recomandam sa incerci si:

English version

Pressed Pork Knuckle

Pressed Pork Knuckle – a traditional, tender recipe perfect for festive meals! Pressed pork knuckle is one of those traditional recipes that tells a story from the very first slice. Intense flavor, perfectly bound tender meat, the aroma of garlic and spices – all coming together in a simple yet deeply satisfying dish. It’s the kind of food that never misses from holiday tables, appetizer platters, or family gatherings, where each slice is enjoyed with good mustard and crunchy pickles. This version of pressed pork knuckle is juicy, well set and full of flavor, with no additives and no unnecessary complications – just clean ingredients and the right technique. Slowly cooked and then cold-pressed, the pork knuckle turns into a rustic yet elegant dish that slices beautifully and impresses every single time. For speed and precise cooking control, I chose to prepare it in a Tefal One Pot, but the recipe can easily be adapted to a classic pot, with longer cooking times.

INGREDIENTS (for 8 servings)

• 1 fresh pork knuckle
• 3 bay leaves
• 2 heads of garlic
• 1 tablespoon whole black peppercorns
• salt
• 2 tablespoons sweet paprika
• 100 grams sliced bacon

We start by rubbing the pork knuckle generously with coarse salt on all sides, then cover it and refrigerate it for about 12 hours. This step helps season the meat deeply and intensify its flavor.

The next day, place the pork knuckle into the Tefal One Pot and pour in enough water to almost cover it. Add one tablespoon of coarse salt, one peeled head of garlic, the bay leaves and the peppercorns. Select the pressure cooking program for 40 minutes, then repeat the program once more, so the pork knuckle is fully cooked and the meat easily separates from the bone.

After cooking, carefully remove the pork knuckle and let it cool slightly, just enough to handle it safely. Remove the bone and pull the meat into suitable pieces.

Add about 3 ladles of the cooking broth over the meat, along with the remaining crushed garlic, sweet paprika and salt to taste. Mix everything well, so the flavors distribute evenly and the meat binds nicely.

Prepare a loaf pan and line it with plastic wrap (I skipped this step once and struggled a bit to remove it later). Arrange the bacon slices on the bottom and sides of the pan, letting them hang slightly over the edges. Add the pork knuckle mixture, press it down firmly, then fold the remaining bacon slices over the top.

Place a weight on top (such as a can or another heavy object) to press it well, and refrigerate for at least 24 hours.

The next day, remove the pressed pork knuckle from the pan, peel off the plastic wrap and slice it neatly. Serve it cold, alongside classic mustard, pickles, red onion or any other favorite pickled vegetables. It’s perfect as an appetizer, on festive platters or even in a rustic sandwich.

If you enjoyed this pressed pork knuckle recipe, I also recommend trying: Turkey Salami, Turkey Aspic or Pork Roulade with Herb Crust.

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