Homemade pork knuckle roll - 6 recipes from boiled knuckle, in the oven

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Pork knuckle roll is the best appetizer for any holiday table. If the dish is prepared correctly, it will turn out very tasty and beautiful. There are many recipes, but not everyone knows how to prepare a knuckle roll so that it becomes the main highlight of the holiday.

Classic recipe

Proper and balanced nutrition is not complete without meat dishes. According to dietary recipes, pork is baked, boiled, stewed, or cooked in a slow cooker/pressure cooker. These cooking methods preserve the maximum amount of nutrients in meat.

Calorie content per 100 g of product:

Kilocalories	145,5
Fats	0,3
Squirrels	24,2
Carbohydrates	11,8

Required Products

To prepare this delicacy you need to stock up on:

fresh meat 1 pc.;
ground red and green paprika 0.5 tsp each;
dried granulated garlic 0.5 tsp;
black pepper 0.5 tsp;
salt 1 tbsp. l.

Step-by-step cooking

Preparation takes place in several stages:

Mix spices and salt in a container. The meat is washed under the tap and dried on paper napkins;
cut the knuckle into a longitudinal strip with a knife, remove the bone;
the meat is rubbed with spices, rolled into a roll and tied with thick threads;
the threads must be firmly fixed so that when baking the knuckle does not unravel and become deformed;
the delicacy is wrapped in foil, placed on a baking sheet and placed in an oven preheated to 190°C for 90 minutes;
Remove the foil from the shank and put it back for 7-13 minutes until the crust is browned. The meat is taken out, cooled, transferred to a pan and covered.

The finished delicacy is placed in the refrigerator overnight, then taken out, peeled and cut into thin slices.

Submission rules

The dish is served with vegetable salads, baked eggplants, tomatoes, and potatoes. As a decoration, use a sprig of dill or pour soy, honey and mustard sauce over the knuckle.

How to make pork knuckle roll with apples

The shank with apples has a very original and unusual taste, which gives the dish a slightly sour, but at the same time sweet taste. Fruits go perfectly with meat, making it even more tender and softer.

Ingredients:

knuckle - 1 piece;
seasonings;
sour cream – 30 milliliters;
salt.
apples – 200 grams.

Cooking time: 10 hours.

Calorie content per 100 grams: 154 kcal.

Soak the knuckle in water, peel, cut and remove the bone and tendons;
Beat the meat a little, sprinkle garlic, seasonings, salt on top, rub it all in;
Remove the peel and core from the apples, cut it into 4 pieces and put these slices inside the shank, wrap it with a roll, tie it with thread and place it in a sleeve or cling film;
Place the meat in a saucepan, add water and cook for 3 hours over very low heat, constantly skimming off the foam;
Remove the roll from the water, let it cool slightly, rub with garlic, pour in sour cream, place on a baking sheet and bake in the oven until golden brown.

The recipe for this dish is very simple and requires very few ingredients to prepare it.

Read how to cook delicious stewed potatoes with minced meat.

Read how to make delicious tartlets with crab sticks and pineapple.

How to cook carrot casserole - take note of several interesting recipes.

In film

Boiled pork knuckle roll, prepared in plastic wrap, is distinguished by its juiciness, bright aroma and delicate taste. From the rich broth you can cook soup, borscht or pickle.

The pork should be fresh, it should have a dense structure and light pink color.

Required Products

To create a dish, chefs recommend stocking up on:

pork knuckle 1-1.5 kg;
1 carrot;
bay leaf 2-3 pcs.;
onions 1 pc.;
ground black pepper 1/3 tsp;
allspice 2-3 peas;
dried garlic 1 tsp;
water 3 l;
salt, seasonings.

Cooking sequence

The preparation of pork roll occurs gradually:

The meat is washed, immersed in a pan with cold water, and left for several hours. Dirt is removed from the skin again and rinsed;
put the pork on the stove, boil it, switch the heat to minimum;
vegetables are washed, peeled, added to the broth along with spices, salt, covered and boiled for 6.5 hours;
The shank is cut, the pit is removed, salted, and rubbed with seasonings. Spread a piece of cling film on a flat surface, place the meat on it, form a roll and wrap it;
For greater reliability, the workpiece is tied with threads, placed in a plate and covered with a press.

The plate is placed in the refrigerator overnight, then taken out, cleaned of plastic wrap, cut and placed on a plate.

What to add

You can add mustard, horseradish, baguette or fresh vegetables to thin slices of roll.

Some cooks sprinkle the roll with liquid smoke for flavor, honey or mustard sauce.

Submission rules

The shank is thinly sliced, beautifully laid out on a platter, and decorated with a sprig of dill. As a decoration, you can add 1 tbsp. l. adjika, mustard, slices of black bread.

In the package

You can use pork knuckle to make not only a roll, but also a soup. The first dishes are made from the hind legs - they are more meaty, and the front legs are useful for jellied meat - their joints are rich in gelling substances.

Required Products

To prepare pork roll you need to stock up on:

meat 1 leg;
soy sauce;
black pepper;
garlic;
thyme;
anise;
salt.

Step-by-step cooking

Preparation of pork roll in a bag occurs in several stages:

First of all, the meat is washed, dried, and the bone is removed. Seasonings with garlic and salt are mixed in a mortar;
the pork is rubbed with the crushed mixture, rolled into film, and left to infuse for 9 hours;
Next, you need to tie the meat with thread, place it in a bag, tie it and wrap it in several more bags;
the workpiece is placed in a saucepan with water, boiled over low heat for 5-6.5 hours, avoiding boiling at a temperature of +85°C.

The boiled shank is unwound, cooled, cut and served with boiled potatoes, ketchup, and lingonberry sauce.

Preparing the meat

We take our shank (I had it in a vacuum), clean it, wash it. Dry with a paper towel. The crucial moment begins, we cut it lengthwise and carefully cut out the bone. Wow, I did it! I'm glad that the bone turned out to be small. She will also come into play, we have two dogs and three cats. They will make a great porridge with bone broth. It’s funny how you can feed everyone, your family and your animals, with just one knuckle.

Life is such that a woman sometimes, for various reasons, has to pick up a carpenter's hammer and do a man's work. Alas, this happens. But today we will need a completely different hammer - for beating meat. And how I would like it to be the only hammer in the life of every woman.

And so, we move on to the next, no less important stage. Place the meat skin-on on the board and begin beating it. This must be done conscientiously so that our roll turns out soft and well soaked in spices. This process will take approximately 7-10 minutes. During this time, we will not only be able to change the structure of the meat and bring the next stage of cooking closer, but also pump up our biceps, which is also no less important in the realities of our lives. So many benefits from cooking! Put the hammer down, we won't need it anymore. I completely forgot to say, no offense to experienced housewives, this information is for those who will be preparing shank for the first time. It has thick veins. Be sure to remove them. After beating, it will be much easier to do this.

Now let's get to the flavorful part of the recipe. Rub the meat with spices. I had a ready-made mixture, and I suggest you prepare it. You need to take: black pepper - 0.5 teaspoons, chili pepper - 0.5 teaspoons, ground dill and coriander seeds 0.5 teaspoons each. Our mixture is ready, as you can see, nothing complicated. Add squeezed garlic and two teaspoons of salt. Everything is individual. If you like it spicier, add more pepper and garlic. You can also add more salt, or vice versa, reduce the amount. Carefully rub the spices into the meat.

In a saucepan

Boiled pork knuckle roll is a tasty and fairly inexpensive delicacy.

Boiled pork knuckle roll, recipe in a saucepan.

As a snack it is served chilled, with a potato side dish it is served warm.

Required Products

To create a dish in a saucepan you need to stock up on:

pork 1-2 legs;
onion peels 100 g;
salt;
ground black pepper;
Dijon mustard;
garlic cloves 2-3 pcs.

Step by step cooking

The preparation of the meat dish is carried out alternately:

the meat is washed, the skin is cleaned, and soaked for 3 hours. Cooking is carried out together with the bone - after the end of the process it is easier to separate it;
The shank is placed in a pan with water, boiled over low heat for 1-1.5 hours, mixed with onion skins and boiled for another hour. Thanks to the husk, the pork will acquire a beautiful color and will be similar to smoked meat;
Check the readiness of the meat with a knife - if it easily penetrates the fibers, then it’s time to remove the pan from the stove;
The finished meat is taken out of the water and separated from the bone. The garlic is peeled and crushed using a press. The meat is rubbed with spices and garlic paste;
Spread foil on a flat dish, add 1-2 drops of vegetable oil and twist the shank into a roll. This manipulation will allow the meat to retain its shape and not fall apart.

The finished delicacy is left to soak for 1-1.5 hours, then cut and served with vegetables.

In a slow cooker

Not all housewives have the time and desire to bake or boil pork. You can speed up the cooking process by using a multicooker.

Required Components

To prepare the shank according to this recipe, you need to stock up on:

pork leg;
seasonings;
salt;
onion peel;
garlic cloves 3-4 pcs.;
1 carrot;
onions 1 pc.

Step by step cooking

When cooking, the cook must follow the following order:

The pork is washed, dried, and the bone is removed. The garlic is washed, peeled, and crushed using a press;
the pork leg is sprinkled with seasonings, rubbed with garlic gruel and rolled into a roll;
The roll must be secured with thread. Peel the onions and carrots and cut them into layers. The bottom of the bowl is covered with onion peels, and a roll is placed on top.

Fill the container with water; it should completely cover the meat. Next, you need to turn on the “Stew” mode and leave the shank to cook for 2.5 hours. After the sound signal, remove the pork from the multicooker, cool and cut into thin slices.

In onion skins

Boiled pork knuckle roll will acquire a beautiful golden crispy color if you add onion peels during the cooking process. To vary the taste, the delicacy can be stuffed with vegetables.

What components will be required?

To create an appetizing dish, chefs recommend stocking up on:

pork knuckle 1 pc.;
1 carrot;
garlic cloves 3 pcs.;
onions 1 pc.;
onion peels 100 g;
pepper, salt, bay leaf.

Cooking process

Cooking pork roll in onion skins occurs in several stages:

The washed shank is soaked for 5 hours in cold water, then the skin is cut out. A longitudinal incision is made on one side, the bone is removed, being careful not to touch the skin;
The meat is rolled out, the top part is covered with a plastic bag and beaten using a wooden/metal hammer. The garlic is peeled and crushed with a press;
The pork is salted, sprinkled with seasonings, and rubbed with garlic mixture. The carrots are washed, cut into thin strips, placed on the meat and rolled into a roll;
Next, the workpiece must be wrapped in a piece of gauze and tied with thread. The pork is placed in a saucepan with water, combined with onion peels, onions, bay leaves and salt;
Bring the water to a boil, reduce the heat to minimum, and boil for 2-2.5 hours.

The boiled roll is taken out of boiling water, transferred to a deep container and covered with a press. After cooling, the delicacy is untied, cut into small pieces and served.

Delicious recipe for pork knuckle roll in the oven

Ingredients for making pork knuckle roll in the oven:

pork knuckle - 1 kg;
half a glass of mayonnaise;
a tablespoon of mustard beans;
ground allspice;
fine sea salt;
three small cloves of garlic;
universal seasoning to taste.

Before preparing a pork knuckle roll, you need to thoroughly clean the skin.

Separate the meat from the bone. It is better to do this with a sharp knife.

In a deep bowl, combine mayonnaise with mustard. Mix the mixture well.

In a small bowl, combine pepper and salt. Both components should be ground well.

Place the meat on a cutting board and generously coat with the prepared spices. Also sprinkle the inside with chopped garlic.

Leave the pork in this state for 17 minutes. Then spread it with a mixture of mayonnaise and mustard. Roll the meat well into a roll and secure with thread or kitchen twine.

Place the shank in foil. To prevent the skin from sticking, place a sheet of baking paper greased with oil underneath it. Preheat the oven to 160 degrees. As soon as the desired indicators are achieved, place the roll in the oven and bake for 2 hours. When the time is up, the dish can be taken out, but before serving, you should wait a while for it to cool.

You can serve pork as a main course or with potatoes or porridge. This method of preparing shanks can be safely used as an appetizer on the holiday table.

With filling

Traditional recipes for preparing pork knuckle can be varied with egg and vegetable filling. In Czech cuisine, this dish is combined with any side dish and used as an appetizer with beer.

Required Products

To prepare this delicacy you need to stock up on:

meat 1-2 kg;
1 carrot;
onion;
mushrooms 150 g;
egg;
parsley 1 bunch;
garlic cloves 2-3 pcs.;
black pepper, salt.

Cook's actions

The process of preparing pork roll begins with preparing the products:

The meat is soaked for 2 hours, the skin is scraped off, and the bone is removed. The pork is laid out on a flat surface, salted, peppered and left to soak;
peel the onion with mushrooms, cut into thin slices;
the onion is fried, mixed with mushrooms, salted and peppered;
chopped parsley and a boiled chopped egg are added to the frying;
Peel the garlic cloves and cut into small pieces. The carrots are peeled, washed, cut into circles;
Place carrot slices and garlic on top of the meat, roll it up into a roll and tie it with threads.

The workpiece is laid out on a baking sheet, placed in an oven preheated to 190°C, baked for 1.5-2 hours. The baked meat is cooled, placed in the refrigerator for 8 hours, then untied, cut and transferred to a plate.

With chicken breast

A knuckle roll turns out more appetizing and flavorful if you stuff it with chicken fillet and vegetables. Boiled pork delicacy is rich in amino acids, proteins, and vitamins, so nutritionists recommend including it in the daily diet of children, pregnant women and the elderly.

What components are needed

To create a tasty and appetizing snack, you need to stock up on:

pork knuckle 1.5-2 kg;
chicken breast 150 g;
garlic cloves 3 pcs.;
ground black pepper;
salt 4 tbsp. l.;
water 3 l;
onions 4 pcs.;
1 carrot;
bay leaf 3 pcs.;
black peppercorns 7 pcs.

Step by step cooking

Preparing the roll begins with cooking the broth:

cut the onion together with the peel into 4 parts;
Peeled carrots are cut into 4 pieces and placed in a saucepan. Vegetables are poured into 3 liters of water, mixed with bay leaf and black pepper;
Place the pan on the stove and cook for 45 minutes. over medium heat. The meat is washed, dried on paper napkins, cut and cleaned of bones and excess pulp. It is important not to damage the skin;
Next, you need to cover the meat with a piece of cling film and beat it with a wooden mallet. The cut flesh along with the chicken breast is cut into strips of medium thickness;
carrots are peeled and cut into thin slices. The meat is spread on a board, peppered, salted, and rubbed with garlic. Place carrots, chicken fillet, pork pulp on top of the shank, salt and pepper;
the appetizer is fixed with threads - this will prevent the roll from deforming during the cooking process. Vegetables are caught from the marinade and the liquid is mixed with salt.

The shank is dipped into the solution, brought to a boil, the heat is reduced and boiled for 3.5-4 hours. The boiled roll is cooled, freed from threads, cut and placed on a flat dish.

Stuffed with chicken breast and carrots in a slow cooker

Cooking with multi is always quick and easy. And this recipe is no exception. It will especially appeal to housewives who want to save time and still get a delicious dish.

1.2 kg pork shank;
2 tbsp. spoons of salt;
allspice and black pepper (5 peas each);
3 bay leaves;
2 onions;
2.5 liters of water;
4 cloves of garlic;
1 carrot;
400 gr. chicken fillet.

Cook aromatic broth. Pour 2.5 liters of water into the multicooker. Place onion and peel cut into slices, bay leaf, and pepper. Turn on the “Multi-cook” function for 10 minutes at a temperature of 120 degrees.

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While the broth is preparing, the shank must be washed and the skin cleaned. We make a lengthwise cut in such a way as to completely remove meat from the bone. Beat the meat with a kitchen hammer so that the layer is uniform. This is the best way to wrap meatloaf.

Rub the shank with chopped garlic and salt. You can add your favorite spices. Next, take the carrots, peel them and make thin strips of the vegetable, which we then place on the shank.

Let's move on to preparing the chicken breast. Take a chicken fillet and cut each one lengthwise. Beat each piece carefully. Place the chicken on a layer of carrot strips and sprinkle with spices. Now you can start rolling the roll. Be sure to use a thread to tie the meat horizontally and vertically.

After preparing the roll, place it in the prepared broth and add a heaped spoonful of salt. Turn on the “Stew” function on the multicooker for 3 hours. There is no need to get vegetables. After the time has passed, remove the meat from the container and place it on a dish. Place the boiled roll in the refrigerator for two hours.

You can watch a similar recipe for a boiled knuckle roll, only cooked in a saucepan in this video:

With carrots

Pork knuckle contains almost the entire periodic table - it is rich in vitamins, fluorine, calcium, tin, magnesium, nickel, and sodium. The meat is also rich in cobalt, potassium, phosphorus, molybdenum and chromium. It also contains macroelements such as chlorine, sulfur, manganese, iron, zinc, copper and iodine.

What components are required?

To create a culinary masterpiece, it is recommended to stock up on:

pork knuckle 1 pc.;
water 650 ml;
chicken breast 190 g;
onions 3 pcs.;
carrots 2 pcs.;
celery 2 stalks;
bay leaf 2 pcs.;
salt.

Cook's actions

The cooking process begins with cooking the marinade:

Fill the pan with water, throw in peeled carrots, a whole unpeeled onion, and celery. The liquid is combined with black pepper, bay leaf, and salt;
Place the pan on the fire and cook over medium heat for 30 minutes. The knuckle is washed, peeled, and cut to remove the bone. The pork is salted, peppered, and left for 30 minutes;
the second carrot is peeled and cut into slices;
The shank is laid out on a flat surface, carrots are placed on it, salt and pepper are added. The meat is rolled into a tight roll and secured with threads;
The marinade is filtered, the roll is immersed in it and placed on the stove. After boiling, the appetizer is cooked over low heat for 3.5-4 hours.

If water boils, it must be added; it is also necessary to periodically unroll the roll for uniform color.

Submission rules

The finished delicacy is cooled, freed from threads, and cut. Before placing on a dish, each slice is rubbed with garlic to enhance the aroma.

With tongue

Boiled pork knuckle roll is prepared exclusively from fresh, unfrozen meat. Fresh pork is checked by pressing - it should straighten out immediately after touching. You should avoid meat that collapses when pressed. Pork tongue is rich in active biological substances; it is recommended for use by people with diseases of the cardiovascular system.

Required Products

To create a culinary masterpiece, you need to stock up on:

knuckle 1 pc.;
pork tongue 2 pcs.;
allspice 5 peas;
bay leaf 2 pcs.;
salt 3.5 tbsp. l.;
dried parsley 1.5 tbsp. l.;
garlic cloves 3 pcs.;
ground pepper, water.

Step by step cooking

The actions of the cook during cooking should be consistent:

the meat is soaked in warm water for 40-60 minutes, then it is cleaned of any dirt remaining from the bristles and rinsed. The remaining bristles are scorched over the burner or with a lighter;
Next, they begin to prepare the pork tongue - it is cleaned and washed;
meat with tongue is placed in a slow cooker, sprinkled with salt and seasonings, and poured with boiling water;
the unit is covered, the pork is cooked in the “Stew” mode for 3 hours. After the sound signal, the meat is taken out and cooled. The knuckles are pitted and the tongues are skinned;
Peeled garlic is crushed using a press, salt and spices are added to it and the resulting mixture is rubbed onto the meat. The tongues are placed in the center of the shank and rolled into a roll.

The roll is wrapped in a piece of gauze, tied with threads, placed in a pan and covered with a press.

Submission rules

The delicacy is placed in the refrigerator for 10-11 hours, then sliced and served with dill or fresh vegetables.

Cooking the roll

We take out a large pan that will fit our meat. Pour water, add a tablespoon of salt. Take the meat out of the refrigerator and place it in the pan. Cook for at least two hours. The cooking time depends on the weight of the roll; the larger the piece, the longer it takes to cook. Based on the calculation for every half kilo of pork weight, 40 minutes of cooking. In the meantime, think about how to make good use of the time you have. And don't forget to set the timer.

Time is over. We take out the roll and let it cool. Carefully remove the film and thread from the cooled roll so as not to damage the skin. Don't be afraid that the roll will unwind; it holds its shape very well. Add tea leaves to the water where the roll was cooked. To ensure that the roll has an even color, it is better to put the tea leaves in a bag for brewing tea or, in the old fashioned way, wrap it in gauze. This way the tea leaves will not stick to the roll skin and it will be evenly colored. If you have tea bags, you can use that too.

The quantity depends on what color of roll you want to get in the end. Dark, add more tea leaves. This way you can adjust the color saturation. When the water boils and the tea gives up its pigment, place the roll in the pan and cook for 20-30 minutes. Yes, yes, I was not mistaken, we put it in boiling water so that the roll turns out delicious.

Every housewife knows how to get a delicious broth - put the meat in cold water at the beginning of cooking. And if you need tasty meat, you should put it in already boiled water. This is how the meat will retain its taste and aroma of spices.

With the addition of apples

You can also diversify the standard meatloaf recipe using apples. Fruits will soften the meat, give it an original taste, light sourness and an unusual aroma.

Required Products

To create a meat dish, it is recommended to stock up on:

pork 1 kg;
seasonings;
sour cream 1 tbsp. l.;
salt;
garlic;
apples 200 g.

Cook's actions

Cooking begins with preparing the ingredients:

The pork leg is soaked, cleaned, and cut to remove bones and tendons. The pork is laid out on a board and beaten with a wooden mallet;
Garlic cloves are peeled and crushed using a press. Spices and salt are poured into the resulting mixture, and the meat is rubbed with it;
apples are washed, peeled, seeded and stalked;
cut the fruit into 4 slices, place them in the center of the meat and wrap it in the form of a roll.

The shank is wrapped in plastic wrap or a baking sleeve, placed in a pan, poured with 3 liters of water and boiled for 3-4 hours on low heat. Take out the boiled roll, cool it, free it from the ropes, pour 1-2 tbsp. l. sour cream and bake in the oven until golden brown.

Submission rules

Before serving, the chilled appetizer is cut into thin pieces, rubbed with a clove of garlic, and sprinkled with ketchup, soy or mustard sauce.

Pork with prunes in the form of a roll - step-by-step recipe

I suggest preparing an oriental-style appetizer, where dried fruits are baked with meat. Prunes or dried apricots will be the highlight of the dish, giving it a sweetish taste.

Ingredients:

700 – pork loin
150 g - prunes or dried apricots (you can take both dried fruits)
100 g - walnuts
2 tbsp. l. - sour cream
1 tbsp. l. - tomato paste
dry or fresh garlic - to taste
salt and pepper - to taste

Preparation steps:

We cut a piece of pork to the width of its depth, but not cutting about 1 cm to the end. We unfold the piece of meat like an open book and cut it in the other direction to make a long layer.
Then cover the piece with film and beat it with a hammer. Then we distribute the chopped prunes over it (you can grind them in a meat grinder). Scatter chopped walnuts on top of it. And from one end we begin to roll the pork into a roll.
Twist the roll into thick threads and fry in a frying pan on all sides until golden brown. Then we place it in baking paper (or in foil) and wrap the roll in it so that the juice cannot leak out during baking.
Bake for half an hour at 180 degrees. Then we cut off the threads and pour the sour cream and tomato mixture with pepper, salt and garlic over the roll. Send to bake for another 15 minutes at the same temperature.

Useful tips

To obtain a tasty, aromatic delicacy, you must consider the following nuances:

Pork must be of high quality; when purchasing, preference should be given to the carcass of a young animal that was slaughtered at the age of 1.5-2 years. The quality characteristics of meat from older pigs deteriorate and will require more time to cook. Fresh shanks are identified by the soft pink color of the flesh and the white color of the fat.
It is preferable to prepare the roll from the hind leg - it is more meaty. Jellied meat is cooked from the front leg - it contains a larger amount of gelling substances.
The pork leg with skin is always processed - the bristles are removed using a knife, burner or lighter. A prerequisite is to soak and rinse the knuckle repeatedly.
The meat of the hind leg softens only after long-term cooking. It is boiled or baked in a sleeve or foil. It is recommended to wrap the shank in several layers of cling film or foil - this will prevent the meat from burning.
To give the knuckle maximum softness, bright taste and presentable appearance, it is first boiled and then baked in the oven. This way the meat will retain all its juiciness, not dry out and be covered with a golden crust.

The preparation of knuckle roll is quite simple, the main thing is to choose high-quality products and follow the sequence of actions indicated in the recipe. The boiled roll has a presentable appearance and a bright aroma, which can be emphasized with mustard, horseradish, ketchup, sour cream or soy sauce. The pork delicacy is an excellent substitute for store-bought sausage; it is used for sandwiches, as a meat dish or beer snack.