Knuckle roll with carrots

Cooking this delicious dish is not difficult and we will start with cooking broth and preparing the knuckle.

So, we put a large saucepan with the specified amount of water on medium heat. The saucepan should be of such a size that a knuckle filled completely with water fits into it. I wash the bulbs directly without peeling, then cut them into two parts. Put the halves of the bulbs in a saucepan. We wash and peel the carrots, cut them into several parts and send them to the onion.

Now we salt the broth, add bay leaves and allspice peas. Bring the broth to a boil, cover the pan with a lid and cook everything together for 35-40 minutes.

While the broth is cooking, we wash and scrape the pork knuckle. We cut it lengthwise and carefully cut out the bone with a knife. We spread the knuckle with the cut up on the cutting board, try to spread it out, if necessary, cut the meat. Beat the meat lightly with a hammer, sprinkle with salt and ground black pepper.

Wash and peel the carrots for the filling, then cut it into thin strips. You can use a special grater for Korean carrots. We distribute the prepared carrots evenly over the surface of the chipped knuckle.

Wash the chicken breast, dry it with paper towels and cut it into thin plates. We put them on top of carrots. Sprinkle the chicken with salt and pepper on top, just a little. Now we turn the knuckle into a roll, we try to make it tighter. The rolled knuckle is tied with a culinary thread along and across. If the filling tends to get out, we fill it back up.

The broth is cooked - we take out onions, carrots and spices from it, which can be thrown away. We lower our roll into the hot broth, then bring the broth to a boil again. On medium heat, cook the roll for 3 hours, the pan should be half-closed with a lid. The broth should completely cover the roll during the entire cooking process, so if necessary, add boiling water. In addition, we turn the roll over every half hour. This is necessary for a more uniform cooking of meat.

Remove the finished roll from the broth and let it cool. After we remove the thread. We serve the roll to the table immediately or store it in the refrigerator. It is good both warm and cold.

Bon appetit!