Breast knuckle roll

8 servings
16 hours

Rinse the pork knuckle (it is better to soak it first in cold water), cold water, dry it with a paper towel, cut it along the bone, carefully cut the bone itself, cut the meat without cutting the skin itself. Cut the meat into strips and beat it off well, beat the pork skin too. Cut the chicken fillet into strips and also beat it off so that splashes do not fly, it is better to cover with cling film. Put pork skin on the cutting board, salt, pepper, lay pieces of pork meat on top, salt and pepper again, put chicken meat on top and salt and pepper. Roll up and tie with culinary or cotton thread, put in a plastic bag, wrap and put in the refrigerator for 12 hours. After the time expires: pour cold water into a saucepan, bring to a boil, pour sugar, salt, add spices. Put the roll without a bag in a boiling marinade, cook over low heat for 4 hours. Then remove the roll from the marinade and cool, wrap again in a bag and refrigerate until completely cooled. Remove all threads from the cooled roll, cut into pieces and serve.