Pork knuckle roll in onion husks

8 servings
3 hours

Very fragrant, tasty, budget pork roll in onion husks! Great cold meat snack! 1 Soak pork knuckles in cold water for 2 hours. Clean the knuckle with a knife and rinse well. 2 Wash the onion husk in running water, fill with cold water (
1. 5 - 2 l), put on fire, boil after boiling 5-10 minutes. 3 Carefully cut the knuckle along the bone, cutting the meat. We cut out the bone itself, and put the meat on the skin on the cutting surface. We make several cuts on the meat, undercutting the tendons and leveling the surface. We try to make as flat a layer as possible. Salt the meat, squeeze out 3-4 cloves of garlic. Rub salt and garlic into meat. 4 Gently twist the pork knuckle into a tight roll, tie it tightly with thread or culinary twine. We shift the prepared roll into a boiling decoction with onion husks, water should cover the roll. Add salt, black and allspice and cook over low heat for

2. 5-3 hours. 5 Remove the threads from the cooked roll and lubricate with the prepared coating (grind the remaining garlic through a garlic digester, add khmeli- suneli, mix). Wrap very tightly in baking paper and keep in the refrigerator for 10-12 hours. 6 In cold form, such a roll is perfectly cut into thin pieces that can be served as part of a meat cut or for sandwiches.