Boiled pork knuckle roll

Name: Boiled pork knuckle roll
Total time: 16 h
Yield: 10
Ingredients: 1.2 kg Pork knuckle; 2 Bulb onions; 1 tablespoon Sunflower oil; 0.5 tablespoon Salt; 10 g Greenery

A very tasty shank for the holiday table! I offer a recipe for a boiled pork knuckle roll, stuffed with fried onions. The roll turns out to be an excellent addition to cold cuts on the holiday table, and a wonderful alternative to sausages for breakfast. A boiled knuckle roll is much healthier and more satisfying than factory-made sausages, and certainly more beautiful. Thinly sliced, pressed shank with minced onion is very appetizing and tasty! Serve it with hot sauces, fresh vegetables, pickles and marinades. Bon appetit!

88

33426

Abigail Lopez

Author of the recipe

Calories

380Kcal

Protein

23gram

Fat

32gram

Carbs

3gram

*Nutritional value of 1 serving

Ingredients

Servings: 10

1.2kg

2

1tablespoon

0.5tablespoon

10g

Step-by-step preparation

Cooking time: 16 hr

STEP 1
Prepare the ingredients according to the list.
STEP 2
Wash the knuckle well and scrape it out. Place in a saucepan, add the stems of greenery, the outer scales of the onion or cut off a piece of the onion, add water and cook for 3 hours at a low simmer under the lid. Half an hour before cooking, add salt.
STEP 3
Cool the shank in the broth until warm.
STEP 4
Fry the coarsely chopped onion in sunflower oil until transparent. Season it with a little salt and pepper, and add herbs if desired.
STEP 5
Cut the knuckle from one side to the bone, remove the entire tubular bone. Spread the knuckle flat.
STEP 6
Place fried onions on the meat.
STEP 7
Carefully wrap the stuffed shank with cling film, folding it into a roll. Place in the refrigerator under pressure until completely cool, preferably overnight.
STEP 8
Serve boiled pork knuckle roll as a cold appetizer with hot sauces and herbs.