Pork knuckle roll in the oven in foil

Step-by-step preparation

Cooking time: 2 day

1. STEP 1

   

   How to make a pork knuckle roll baked in the oven in foil? Prepare your food. Take a fairly large knuckle, weighing about a kilogram. Choose a meaty leg with thin skin so that the roll contains more meat than lard. Take odorless, refined oil. The set of spices can be anything - for me it is paprika, ground coriander, black pepper and salt.

2. STEP 2

   

   First of all, prepare the marinade. Pour into a bowl all the spices you will use to prepare the shank. I have paprika and ground coriander. Peel the garlic and squeeze through a press. I don't use garlic because I don't like it. Add salt and ground black pepper. Pour in vegetable oil, stir until smooth.

3. STEP 3

   

   Wash the knuckle thoroughly under running water and scrape the skin with a knife. Then dry the leg well with a paper towel. Make a cut down to the bone on the side where it is closest to the skin. Carefully trim the meat and tendons around the bone to remove it completely. This is a fairly simple process, the main thing is to take a sharp knife. Don't throw away the bone - you can make good broth from it.

4. STEP 4

   

   Lay out the resulting layer on the board. Trim off the thick parts of the meat and add the trimmings to the empty spaces. Cut a piece of the layer into a triangle on one side and place it, upside down, on the other - this way the layer will be rectangular.

5. STEP 5

   

   Generously coat the top of the meat with marinade.

6. STEP 6

   

   And carefully roll it into a tight roll.

7. STEP 7

   

   Tie the resulting roll with twine or thread so that it does not fall apart.

8. STEP 8

   

   Wrap the roll in several layers of foil. You can learn all the secrets of using foil in a separate article. There is a link at the end of this recipe.

9. STEP 9

   

   And then put the bundle in the baking sleeve, tie it on both sides. Place the roll in the refrigerator for at least 2 hours to marinate. It is better to keep it there for 24 hours. Half an hour before the end of marinating, turn on the oven at 180 degrees.

10. STEP 10

    

    Place the roll in a baking dish. Use a toothpick to make punctures in several places so that the sleeve does not burst during baking. Place the form with the shank in the oven, preheated to 180°C, for 1.5 hours. The exact time depends on the size of the knuckle and the operating characteristics of your oven. Read about it in the article at the link at the end of the recipe. Remove the shank and cool completely without unwrapping.

11. STEP 11

    

    Place the bundle in the refrigerator for at least 6-8 hours. During this time, the roll will strengthen and stabilize. After refrigeration, free the knuckle from the sleeve and foil. Remove the thread. Cut the roll into thin slices and serve. Bon appetit!

Comments on the recipe

Eleno4ka

15.10.2023

4.7

I prepared a pork knuckle roll in the oven in foil. Carefully cut out the bone from the chilled shank and rubbed it with a marinade of vegetable oil, black pepper, paprika, coriander, salt and chopped garlic. I rolled the meat layer into a roll, tied it with twine, wrapped it in siliconized parchment (instead of foil), put it in a baking sleeve and left it in the refrigerator. After 16 hours I put it in the oven to bake (you can marinate longer, this will only benefit the roll, although in my case it was well soaked in salt and spices). I baked it for about two hours on medium heat. The roll cooled in parchment under a slight press. It turned out very aromatic and tasty. The roll holds its shape well and cuts perfectly. Suitable for sandwiches and for holiday slicing, as a snack. Thank you very much for the recipe, katushafin!