Pork knuckle roll in onion husk

Very fragrant, delicious, budget pork KNUCKLE roll in onion husk! Excellent cold meat snack!

1 Soak pork knuckle in cold water for 2 hours. Clean the knuckle with a knife and rinse well.

2 Wash the onion husks in running water, pour cold water (1.5 - 2 liters), put on fire, boil after boiling for 5-10 minutes.

3 Carefully cut the knuckle along the bone, trimming the meat. We cut out the bone itself, and put the meat on the skin on the cutting surface. We make several cuts on the meat, cutting the tendons and leveling the surface. We try to make as smooth a layer as possible. Salt the meat, squeeze out 3-4 cloves of garlic. Rub salt and garlic into the meat.

4 Carefully twist the pork knuckle into a tight roll, tie it tightly with a thread or culinary twine. We transfer the prepared roll into a boiling broth with onion husks, the water should cover the roll. Add salt, black and allspice and cook over low heat for 2.5-3 hours.

5 Remove the threads from the cooked roll and lubricate with the prepared coating (chop the remaining garlic through a garlic press, add hops- sunels, mix). Very tightly wrapped in baking paper and kept in the refrigerator for 10-12 hours.

6 In cold form, such a roll is perfectly cut into thin slices, which can be served as part of meat slicing or for sandwiches.