Pork knuckle stuffed with mushrooms is an appetizing festive snack that will not be difficult to prepare. In addition, the range of products for this dish is very simple and small. Delicious, simple and original culinary idea!
It is necessary
- - raw pork shank (1-1.5 kg);
- - 1 onion;
- - 1 carrot;
- - 3 bay leaves;
- - 10 peas of black pepper;
- - salt, ground black pepper to taste.
- For filling:
- - 200 grams of champignons;
- - 1 onion;
- - 5 cloves of garlic;
- - 2 tablespoons of vegetable oil.
Instructions
Step 1
Put the shank in a saucepan, pour cold water so that it covers the shank, bring to a boil, remove the foam. Add peeled onions and whole carrots, bay leaves, peppercorns, salt to taste to the saucepan. Cover and simmer for about three hours.
Step 2
Prepare the filling: rinse and cut the mushrooms into thin slices, chop the onion into small cubes. Heat vegetable oil in a pan, put onion and fry until golden brown; add mushrooms and fry everything together for 10 minutes, stirring occasionally.
Step 3
Remove the cooked knuckle from the broth and cool. Grate the carrots, boiled with the shank, on a coarse grater. Transfer the shank to a large sheet of cling film. Make one longitudinal cut along the skin and unfold the shank into the layer. Select all bones carefully. Spread the mushroom filling, chopped garlic, grated carrots evenly over the meat, season with salt and pepper.
Step 4
Using cling film, gently bending a layer of meat on both sides, form a roll, twist its ends tightly and tie it with threads. Put the roll in the refrigerator for 4-5 hours, or better - overnight. Before serving, unfold the film, cut the roll with a sharp knife, decorate with vegetables and herbs.
