Pork knuckle roll - 2 cooking recipes

Pork knuckle roll is a rather complex dish, the preparation of which will require some skill. And since it requires a lot of time and attention, it is often prepared for the holiday table. This is an excellent cold appetizer that can be stored in the refrigerator for a long time.

Pork knuckle roll

You can prepare a pork knuckle roll in several different ways: boiling, baking or marinating. It easily replaces any purchased ham or sausage at a home celebration. Much more tasty, beautiful (if you make an effort) and consists only of those products that we choose ourselves.

To prepare a knuckle roll for, say, a table of eight people, you will need a knuckle weighing one and a half kilograms. Moreover, in the store you can choose a specific one - the one with more meat, fat or bones (the price will vary). From the front leg of an animal, the shank is preferable - it contains more muscle tissue.

It is best to soak the shank overnight before cooking in the same form in which it was purchased. The water should be cold and nothing should be added to it.

The soaked shank must be thoroughly cleaned and the bone carefully removed from the inside. What will remain is the skin with meat and fat. If the cut turns out to be uneven, you can cut off where it is thick and add to where it is thin. That is, it should turn out evenly.

If the shank was purchased with a damaged skin, you can fasten the tear points with ordinary toothpicks. And when serving, turn the “damaged” part downwards. But it’s better, of course, to try not to spoil the skin.

Now the inside of the shank is rubbed with the selected spices (everyone can have their own), always garlic (it needs to be chopped), salt and pepper. And keep it in this state for about forty minutes.

Then, depending on the recipe, some vegetables, mushrooms, cereals, or another type of meat (for example, chicken) are added inside the shank. Or they don’t add anything, but immediately roll it into a tight roll. And they immediately tie it with strong twine. Then you can wrap it in cling film (or you don’t have to).

The packed pork knuckle is placed in a pan with water and spices. And cook over low heat for two to three hours. Periodically you need to approach the stove and check the condition. If the water boils away, add more.

For bright color, you can add onion skins to the water. And for a smoky taste - liquid smoke.