Pork Knuckle Roll in Plastic Wrap
Description
The recipe won't take much time. This colorful dish is always served with mustard—powdered or whole-grain. You can prepare it ahead of time and store it in the refrigerator without unwrapping the plastic wrap, and slice it just before serving. If you like, you can add more garlic or replace the carrot with celery stalks. Serve the appetizer at the table.
Instructions
- 1
Step 1
Prepare the specified ingredients.
- 2
Step 2
Thoroughly rinse the hock in water, scrape the skin, removing dirt and residue. Scald the skin with boiling water for about 1–2 minutes. Then cut the hock and very carefully remove the bone, leaving only the meat and skin. Lay it out flat on a cutting board. Season with salt and pepper. Peel the garlic cloves, rinse them in water, and press them onto the meat. Rub the spices and garlic into the meat.
- 3
Step 3
Peel the carrots, rinse, and cut into long strips. Place on the meat.
- 4
Step 4
Roll the meat into a roll and tie it with butcher’s twine or ordinary white thread, but not colored thread!
- 5
Step 5
Wrap the roll tightly in plastic wrap several times so there are no gaps.
- 6
Step 6
Place the shank in a pot or cauldron, pour in hot water, and add bay leaves. Put the pot on the stove and simmer the shank for about 2–3 hours, depending on its size.
- 7
Step 7
Then remove it from the broth, place it in a mold or a deep dish, put a weight on top, and let it cool. Leave it in the refrigerator for about 3–6 hours.
- 8
Step 8
After that, remove the weight, unwrap the plastic wrap, and remove the butcher’s twine. Cut the prepared roulade into portions.
- 9
Step 9
Serve the pork hock roulade chilled, garnished with fresh herbs, and don't forget the mustard!