Budget-friendly pork knuckle roll
Natural meatloaf, which is superior to store-bought sausage in many respects, is prepared in the most basic way and literally for pennies, because pork knuckle is inexpensive.
In addition, the pork knuckle can be prepared much earlier than planned, and on the eve of the holiday you can just boil it and keep it in a cold place overnight.
When boiling, you will need 2 handfuls of onion peels to tint the skins golden, a little garlic, bay leaf, allspice.
1. Pour boiling water over the skin on the shank and scrape it off. After making a cut along the bone, trim it from all sides of the meat and remove.
2. Cut some thickened pieces of meat and flatten them right there, and some, cut them off completely and move them to places where there is little meat.
3.Cover the opened shank with film and beat it without being too zealous - you just need to level the meat in height.
4. Mix salt, seasonings and “massage” them into the meat.
5. Spread grated fresh garlic on top.
6. Roll the roll tightly, securing with a strong thread.
7. Now the shank needs to be swaddled in gauze and tied again with twine so that after boiling the meat does not spread to the sides. Leave the shank for an hour - it must marinate before boiling. At this stage, you can put the product in the freezer and cook it on the eve of the target date.
8. Place onion skins, 1 whole onion, a couple of crushed and unpeeled garlic cloves, bay leaves, and pepper on the bottom of the duckling pot.
9. Place the knuckle wrapped in gauze and fill it to the top with water. Add 0.5 tbsp. spoons of salt.
10. Cook for 2 hours, turning the workpiece a couple of times. Then remove the shank from the water, cool, and press down with light pressure.
After a night spent in the refrigerator, the knuckle roll has finally set and can be easily cut even into thin slices. Such meat slices will successfully replace cold cuts on the holiday table.
Also be sure to read how to incredibly cheaply prepare marbled meat slices from chicken and pig ears - https://home.washerhouse.com/en/6973-bjudzhetnyj-delikates-kak-prigotovit-mramornuju-mjasnuju-narezku-iz-kuricy-i-svinyh-ushej.html
Try it, bon appetit!
In addition, the pork knuckle can be prepared much earlier than planned, and on the eve of the holiday you can just boil it and keep it in a cold place overnight.
Ingredients for 1 shank (it is better to buy the meatier hind leg):
- a) pork knuckle - 1 pc.,
- b) smoked (or regular) paprika - 0.5 teaspoons,
- c) dried garlic, coriander or suneli hops - 0.5 teaspoon each,
- d) fresh garlic - 0.5 heads,
- e) salt - 1 tbsp. spoon without top.
When boiling, you will need 2 handfuls of onion peels to tint the skins golden, a little garlic, bay leaf, allspice.
Cooking will take 3 hours, plus it will take overnight to cool:
1. Pour boiling water over the skin on the shank and scrape it off. After making a cut along the bone, trim it from all sides of the meat and remove.
2. Cut some thickened pieces of meat and flatten them right there, and some, cut them off completely and move them to places where there is little meat.
3.Cover the opened shank with film and beat it without being too zealous - you just need to level the meat in height.
4. Mix salt, seasonings and “massage” them into the meat.
5. Spread grated fresh garlic on top.
6. Roll the roll tightly, securing with a strong thread.
7. Now the shank needs to be swaddled in gauze and tied again with twine so that after boiling the meat does not spread to the sides. Leave the shank for an hour - it must marinate before boiling. At this stage, you can put the product in the freezer and cook it on the eve of the target date.
8. Place onion skins, 1 whole onion, a couple of crushed and unpeeled garlic cloves, bay leaves, and pepper on the bottom of the duckling pot.
9. Place the knuckle wrapped in gauze and fill it to the top with water. Add 0.5 tbsp. spoons of salt.
10. Cook for 2 hours, turning the workpiece a couple of times. Then remove the shank from the water, cool, and press down with light pressure.
After a night spent in the refrigerator, the knuckle roll has finally set and can be easily cut even into thin slices. Such meat slices will successfully replace cold cuts on the holiday table.
Also be sure to read how to incredibly cheaply prepare marbled meat slices from chicken and pig ears - https://home.washerhouse.com/en/6973-bjudzhetnyj-delikates-kak-prigotovit-mramornuju-mjasnuju-narezku-iz-kuricy-i-svinyh-ushej.html
Try it, bon appetit!
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