Pork knuckle boiled

8 servings
15 hours

How to cook a pork knuckle? Prepare all the products listed in the recipe. The knuckle may be slightly smaller or larger in size, this does not play a special role. Wash it thoroughly, remove the remains of hairs and bristles, if any. Rinse again under running water.

Peel the onions, carrots and garlic. Wash vegetables and bay leaves.

Lower the pork knuckle into a deep saucepan, pour water so that it completely covers the meat.

Put on a high heat. Send onions, carrots, bay leaves and peppercorns to a saucepan. At the time of boiling, dense foam forms, remove it with a large spoon (if the foam is not removed, then the broth will become cloudy). Salt to taste. Reduce the flame to the minimum and cook the knuckle under a closed lid for about 2-3 hours. Focus on the fact that the knuckle will become soft.

Carefully remove the finished leg from the pan and leave for a while on a flat plate or tray to cool the knuckle slightly. The remaining broth can be used in the future to make boiling soup or borscht.

Cut the knuckle lengthwise to the bone with a sharp knife. Remove the bone.

Push a few peppers with peas in a mortar. Such pepper is more fragrant and will complement the meat perfectly. At this stage, of course, you can use a ready-made mixture of ground peppers.

Salt the pork leg a little, pepper and add the garlic, passed through the press. Evenly grate the obtained mixture on the meat surface.

Gently roll the knuckle into the roll.

Fix with strings.

Next, wrap with cling film or wrap in a cellophane bag. Put the leg in some kind of container.

Build the bends on top. I usually use a small, carefully washed stone for cargo. Leave this way in a cool place overnight (preferable in the refrigerator).

In the morning, the knuckle is ready! Cut it into thin plates and serve it to the table!