Beautiful, tasty and festive - pork shank meatloaf. If you cook this recipe correctly, then the dish can become a decoration of the festive table, where it can successfully replace purchased sausages and ham.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Pork shank, or as it is also called "drumstick", is used by many to prepare all kinds of dishes. Most often it is baked in the oven, less often they make saltison or boil jelly. But in this review, we will focus on a completely different recipe - a roll. I think that not many housewives made such a snack. Although it is well known to our grandmothers, these days they have long been forgotten about it, and young housewives do not even know about such a recipe.
For many eaters, this recipe will be a real discovery, replace morning sausage sandwiches, become a great cold cuts and enter the family menu. When cooked correctly, the pork knuckle turns out to be very tasty and soft. Such a delicacy will not go unnoticed. And if you like this basic recipe, then you can experiment with it further. For example, cook with mushroom or vegetable filling. It is very tasty to stuff the roll with dried fruits, especially prunes, and nuts. However, there can be no restrictions here. Only a poor imagination and lack of desire to experiment will not allow culinary ideas to swing around.
- Caloric content per 100 g - 294 kcal.
- Servings - 1 roll
- Cooking time - 1, 5-2 hours
Ingredients:
- Pork knuckle - 1 pc.
- Ground paprika - 1 tsp
- Garlic - 1 head
- Soy sauce - 3 tablespoons
- Mustard - 1 tablespoon
- Salt - 2/3 tsp
- Ground black pepper - a pinch
Step-by-step recipe for making pork shank meatloaf:
1. Wash the shank and scrub the skin with an iron brush to remove black tan if present. Wipe it off with a paper towel and carefully cut it lengthwise to a large bone. Then slowly trim the meat, detaching it from the bone. You must completely cut out the bone.
2. You can discard the pit, or you can use it for a rich broth. Remove all meat from the cut layer. You will have a layer of fat on the skin.
3. Brush liberally with mustard and drizzle with soy sauce. Season with salt and black pepper. If you wish, you can also season it with your favorite spices and herbs.
4. Top with the pieces of meat you cut. You can overlap it.
5. Pour the meat also with soy sauce and brush with mustard, salt, pepper and season with your favorite spices. If you want, you can put the filling on top. But do not put too much of it so that it does not fall out when folding.
6. Gently roll the meat into a roll. It will unfold and hold its shape poorly. To prevent this from happening, be sure to spirally tie it with a thread that can be culinary or sewing.
7. Place the roll in a roasting sleeve or wrap with cling foil and send to an oven heated to 180 degrees for 1.5 hours. If you want the knuckle to have a golden brown crust, then remove the sleeve half an hour before it is ready.
8. Take the finished shank out of the sleeve and cool slightly. Then remove the threads and serve it to the table. Enjoy it hot or chilled. If you are preparing it for slicing, then chill it completely, even in the refrigerator, so that it is cold. Then it will be easier to cut it into thin slices.
See also a video recipe on how to make a pork shank roll.
