Stuffed Pork Knuckle in the Oven
Description
Suitable for both holidays and everyday meals. The dish is not new, but interesting. You can use any ingredients for the filling. Pork knuckle on its own is quite tough meat; however, when prepared according to this recipe, it turns out juicy and tender. For this dish, we use chicken breast and carrots for the stuffing. Let's start cooking. It can be served warm or chilled.
Instructions
- 1
Step 1
1. Gather all the required ingredients in one place.
- 2
Step 2
2. Pour water into a saucepan, add rinsed onion skins, a peeled whole onion, a bay leaf, and allspice berries, and boil the stock for ten to fifteen minutes, then remove from the heat.
- 3
Step 3
3. Thoroughly clean the rind, rinse the meat well. Cut the knuckle in half lengthwise, remove the bone, and rinse everything again.
- 4
Step 4
4. Lightly pound the shank to make it more tender. Peel the carrot and cut it into thin slices, distributing them evenly over the pork.
- 5
Step 5
5. Rinse the fillet, lightly pound it, rub with Curry, and place it on the carrot.
- 6
Step 6
6. Begin rolling up the roll, then tie it tightly with string (you can tie it in different directions so the filling doesn’t come out).
- 7
Step 7
7. Place the roll into the onion skin broth. It needs to be fully submerged in the broth. If there isn’t enough, you can add water. Add a heaping tablespoon of salt, since pork knuckle loves a lot of salt.
- 8
Step 8
8. Place the pot in the oven at 180–200°C for 4 hours; cover the top with foil. When the time is up, leave it to cool.
- 9
Step 9
9. Store the shank in the refrigerator, and when serving, slice it into portions.