Knuckle roll with breast

Wash the pork knuckle (it is better to soak it in cold water beforehand), with cold water, dry it with a paper towel, cut along the bone, carefully cut the bone itself, cut the meat trying not to cut the skin itself. Cut the meat into strips and beat it well, beat off the pork skin too.

Cut the chicken fillet into strips and also beat it off so that splashes do not fly, it is better to cover with cling film.

Put the pork skin on a cutting board, add salt and pepper, put pieces of pork meat on top, add salt and pepper again, put chicken meat on top and also add salt and pepper.

Roll it up and tie it with culinary or cotton thread, put it in a plastic bag, wrap it and put it in the refrigerator for 12 hours.

After the time has elapsed: pour cold water into a saucepan, bring to a boil, add sugar, salt, add spices. In the boiling marinade, put the roll without the package, cook over low heat for 4 hours. Then remove the roll from the marinade and cool, wrap it again in a bag and put it in the refrigerator until it cools completely.

Remove all the threads from the cooled roll, cut into pieces and serve to the table.