In this recipe I will tell you how to make a magnificent pork knuckle roll - beautiful and festive. And if cooked correctly, it will turn out to be very tasty and can replace store-bought ham or sausage on the festive table.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
I think that for many housewives it will be a discovery that delicious rolls can be made from pork shank, which is usually baked. Pork knuckle roll is a real meat delicacy that will decorate any festive event, and turn an ordinary weekday into a festive one. Everyone will be glad to him, both the guests gathered at the festive table, and relatives for a family dinner. The appetizer is prepared simply and quickly. Any culinary specialist can make it - all you need is a good knuckle, desire and a little time! The main thing is to bake the meat first and let it brew in a cold place. Then the shank will turn out to be so juicy and tasty that it will simply melt in your mouth. And such a delicacy will not go unnoticed on any table, even if there are many more delicious dishes on it.
Today I will give a basic recipe for making a roll, and then you can experiment with it. For example, put fried mushrooms, prunes, cheese, eggs with onions, etc. inside. Then every time you will have a roll with a new taste. Another good roll is that you can eat it for breakfast or make sandwiches to take to work. It can be taken on the road and used for making salads. The main thing is that it is a natural product without preservatives and additives. At the same time, at the price it turns out to be no more expensive than the store one, but even on the contrary - it is cheaper.
- Caloric content per 100 g - 315 kcal.
- Servings - 1 roll
- Cooking time - 2, 5 hours
Ingredients:
- Pork knuckle - 1 pc.
- Soy sauce - 3 tablespoons
- Mustard - 1 tablespoon
- Garlic - 2 cloves
- Ground nutmeg - 1 tsp
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
Making a pork shank roll:
1. Scrape the pork knuckle with an iron sponge to remove the black tan, if there is one, of course. Then rinse under running water and pat dry with a paper towel. Carefully make a cut along the length, reaching the bone, and unfold the shank. Then cut the meat with a knife, separating it from the bone until you completely remove the bone.
2. Carefully cut off all the meat from the shank layer. You can not throw away the bone, but leave it for cooking the broth.
3. Smear pork rind with fat layer with mustard and pour over soy sauce. Season with salt and ground pepper. Peel the cloves of garlic, cut into medium pieces and lay on a layer.
4. Place the meat you cut on top of the lard.
5. Coat it with mustard and soy sauce as well. Season with spices, salt and pepper. For spices, you can use ground nutmeg, ginger powder, dried basil, Provencal herbs, etc.
6. Carefully roll the shank into a roll and fix it by tying it with thread (sewing or culinary). Tie well on all sides to prevent the meat from falling out. All the same, you will remove the threads later.
7. Place the roll in the roasting sleeve and place on the baking sheet. Preheat the oven to 180 degrees and send the product to bake for 2 hours
8. Remove the finished shank from the frypot, but leave to cool to room temperature in a bag. When it's completely cool, unfold it from the sleeve and place it in the refrigerator to cool completely. It will be easier to remove the threads from a cold snack, which then do. Serve the finished roll to the table, making a cut and placing it beautifully on a dish.
See also a video recipe on how to make a pork shank roll.
