Easy Boiled Pork Knuckle Roll

A delicious appetizer for any table — everyone will love it! A roll made from boiled pork knuckle is much easier to prepare than from a raw one. The shank is pre-boiled until fully cooked and only then rolled into a roll. The meat freezes perfectly in the refrigerator, and then it is perfectly cut into neat pieces.
cook time: 12h
Nora Vaughn
Easy Boiled Pork Knuckle Roll

Nutrition Facts (per serving)

276
Calories
23g
Fat
1g
Carbs
17g
Protein

Ingredients (8 portions)

Basic:

Garlic 4 clove
Salt to taste
Dry spices to taste
Pork knuckle 900 g
Peppercorns 10 pc
Onion peel g

Recipe instructions

Step 1

Step 1
How to make a roll from boiled pork knuckle in cling film at home? Prepare your food. Take the front shank; there is too little meat in the back. Wash it well, scrape the skin with a knife. Adjust the amount of garlic, spices and salt to your liking.

Step 2

Step 2
Take a large saucepan, pour several handfuls of washed onion peels into it. Place the knuckle on top. Add salt, peppercorns and bay leaf. The article at the link at the end of the recipe will help you with choosing a pan.

Step 3

Step 3
Fill the shank with clean cold water. It should completely cover the shank.

Step 4

Step 4
Cook the shank over low heat at a low simmer for about 3 hours. The exact time will depend on the size of the knuckle. If necessary, add boiled water. I had a large leg, I periodically turned it over in the pan.

Step 5

Step 5
Remove the finished shank from the broth and cool until warm. Remove the bone. Unfold the skin and meat into one layer. Cut off pieces of meat where there is a lot of it and fill in the empty spaces. You should get a rectangular layer.

Step 6

Step 6
Prepare the spread. Squeeze the garlic cloves into a bowl, add all the spices, I took paprika and ground black pepper. Pour in a little broth in which the shank was cooked. Mix everything until it becomes a paste.

Step 7

Step 7
Spread the resulting paste over the meat. Carefully transfer the layer to cling film.

Step 8

Step 8
Roll the meat into a tight roll, tucking it with film. Tuck the ends of the film over the edges. Wrap the roll again, trying to make it as tight as possible. Place the roll in the refrigerator for at least 8 hours. During this time, it will completely stabilize and become firm and even.

Step 9

Step 9
Before serving, remove the film from the roll and cut into rings. Serve the roll with tomato sauce or horseradish. Bon appetit!

Additional rubrics

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