Budget version of a popular dish. The roll from the knuckle turns out to be as delicious as if it was prepared from a collar or a shoulder blade. The skin has time to boil, so it becomes soft. I cook with a filling of fried mushrooms, but even without them it turns out very tasty.
Ingredients
- Pork Knuckle - 1,5 kg
- Champignons - 300 g
- Onion - 1 piece
- Garlic - 4 cloves
- Cream - 100 ml
- Vegetable oil - 30 ml
- Bay leaf (ground) – 1 tsp.
- Ground black pepper - 1 tsp.
- Salt (without slide) – 1 tsp.
Step-by-step cooking recipe
Prepare the pork knuckle, make a deep incision along, cut out the bone.
Spread the resulting blank on the board and beat it well.
Chop the champignons, peeled garlic and onion.
Fry the onion in vegetable oil until golden brown.
Add the mushrooms, cream and simmer all together for 5-7 minutes.
Mix garlic, spices and salt.
Rub the knuckle with a fragrant mixture from all sides.
Lay out the blank with mushrooms and roll the roll.
Wrap in foil, fold into several bags and tie tightly. Put it in the refrigerator for 5-6 hours.
Place in a saucepan with cold water and boil for 40 minutes from the moment of boiling.
Without removing the foil, cool and put it in the refrigerator for another 10-12 hours.
