Once the pork knuckle has cooled enough, peel away the skin / rind from the fat layer beneath it. Take a little care here to keep as much fat as you can.
Use your fingers to pull all the meat and fat from the bones and discard any sinew bits along with the skin / rind.
Now tip the meat and fat into your food processor along with the onion and paprika peppers that cooked with the pork knuckle, and a cup of the pork knuckle’s cooking liquid.
Blitz the lot to a coarse texture. Take care here not to blitz it too finely. You want to keep some obvious structure in the pork, rather than turning it all into a smooth paste. Time now for a little frying of the other ingredients for the pork layers.
For this, you’ll need a large saucepan that’s big enough to hold everything that goes into the mix for the pork layer. Set the pan on a medium-high heat and add two level tablespoons lard. Once it’s melted, stir in the diced onion, salt, and ground paprika.
You want to stir-fry this mix on that medium-high heat for about 3 minutes so that the onion softens and just begins to take on a little hint of golden color. Good. Now add the cayenne peppers, garlic, and black pepper, and continue stir frying for another two minutes.
Drop the heat to low and stir in the coarsely ground smoked pork mix. Give it a good stirring so that everything gets well mixed together and continue gently stir-frying the whole lot for another 3 minutes. Almost done.
Turn off the heat and stir in the cooked rice. You’re now ready to start assembling the layers of your rakott kaposzta.