Pork knuckle roll in film

12 servings
4 hours


1. First, we cook vegetable broth: - my onion (you don't need to peel it), then we cut the bulbs into halves, - my carrot, clean it, cut into halves longitudinally - pour water into a large saucepan, add allspice and laurel to it, we pour salt, try and, if necessary, add salt - we also put the prepared onions and carrots in a saucepan and put it on a high heat, bring the contents to a boil, then slightly reduce the heating and cook the broth for half an hour. While the broth is cooking, we will deal with the knuckle: - carefully my knuckle, the skin is well shackled with a knife, then we cut out the bone (if any), then put the knuckle on the working surface, lined with cling film, skin down, and cut up and beat the meat with a hammer (no fanaticism, light), - sprinkle salt and black ground pepper on top of the knuckle (preferably fresh grinding), sprinkle also spices to your taste, - my bell pepper, cut out the peduncle, peel the seeds, cut them into large pieces and lay them out on top of the meat, - chicken mince is evenly distributed over the surface of the knuckle spread into the layer, and we put chicken hearts on it, - we roll the knuckle into a roll using cling film, we try to make it as dense as possible - we tie the roll with twine so that it does not untie .

3. The next stage of cooking: - we extract carrots and onions from the finished hot broth, as well as laurel and allspice, do not remove the pan from the heat, - put the roll in the boiling broth, bring it to the boil again, - cover the pan with a lid (slightly open it), cook the roll for an hour, set the fire medium, - using a knife we make cuts in the film, after we cook the roll for another 2 hours 30 minutes. In the process, roll several times turn over and make sure that it is completely covered with broth. That is, if necessary, we pour water. When the time passes, we remove the finished roll from the broth and let it cool down. Then we remove the twine and film. The roll can be served or refrigerated and refrigerated using for sandwiches.