Using a pork knuckle as a base for a meatloaf is considered one of the tastiest. It tastes like boiled pork, but much softer and juicier.
It is necessary
- - culinary thread;
- - pork knuckle 1 pc.;
- - chicken fillet 300 g;
- - carrots 1 pc.;
- - canned champignons mushrooms 200 g;
- - onion 1 pc.;
- - garlic 8 cloves;
- - ground black pepper;
- - allspice peas;
- - Bay leaf;
- - salt;
- - ground red paprika;
- - onion peel.
Instructions
Step 1
Wash the shank, peel the skin. Then use a sharp knife to cut it in half lengthways and carefully remove the bone. Unfold the pulp like a book, beat lightly, salt on both sides, pepper and rub with garlic passed through a press.
Step 2
Rinse the chicken fillet under cold water, pat dry with a paper towel and cut into thin slices. Beat on both sides through cling film, sprinkle generously with red paprika.
Step 3
Peel the carrots, wash and grate on a coarse grater. Drain the marinade from the mushrooms, cut them into thin slices. Put chicken fillet, carrots and mushrooms on the shank layer. Gently roll everything into a roll and tie with culinary thread.
Step 4
Pour 2.5 liters of water into a large saucepan, add the onion skins, bring to a boil and put the roll in the broth. Add whole peeled onion, salt, allspice, bay leaf and cook over medium heat for 1.5-2 hours. Add water if necessary.
Step 5
Cool the finished roll, remove the threads and put in the refrigerator for 2 hours. Serve in slices.
