Boiled Pork Knuckle Roll
A tender, flavorful roll made from slow-cooked pork knuckle, seasoned with garlic and spices. Chilled and sliced, it's perfect for sandwiches or appetizers.
Updated : 16 June, 2025
Easy
About 45 min.
Ingredients
900 grams
Pork knuckle
50 grams
Onion peel
4
Garlic
10 units
Peppercorns
to taste
Dry spices
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
Since everyone's perception of saltiness, sweetness, bitterness, spiciness, acidity, and heat is different, always season your dishes according to your taste! If you use pre-mixed spice blends, read the ingredient list on the package. Many of them already contain salt, so be mindful to avoid oversalting.
Preparation
Step 1
Prepare the ingredients. Choose a front pork knuckle—the rear one has too little meat. Wash it thoroughly and scrape the skin with a knife. Adjust the amount of garlic, spices, and salt to your taste.
Step 2
Take a large pot, add a few handfuls of washed onion skins, and place the pork knuckle on top. Add salt, black peppercorns, and bay leaves.
Step 3
Pour cold water over the pork knuckle, ensuring it is completely submerged.
Step 4
Cook the knuckle over low heat at a gentle simmer for about 3 hours. The exact cooking time depends on the size of the knuckle. If the water evaporates, add more as needed. I used a large knuckle, so I occasionally flipped it in the pot.
Step 5
Remove the cooked pork knuckle from the broth and let it cool until warm. Take out the bone. Unfold the skin and meat into a flat sheet. Trim any excess meat from thick areas and use it to fill in the gaps, forming a rectangular sheet.
Step 6
Prepare the seasoning paste. Crush the garlic cloves into a small bowl, add all the spices (I used paprika and ground black pepper), and mix in a small amount of the cooking broth. Stir until you get a thick paste.
Step 7
Spread the seasoning paste evenly over the meat side of the flattened knuckle. Carefully place the sheet on plastic wrap.
Step 8
Roll the meat tightly, using the plastic wrap to help shape it. Twist the ends of the plastic wrap to seal. Wrap the roll again, making it as tight as possible. Refrigerate for at least 8 hours. During this time, the roll will firm up and hold its shape.
Step 9
Before serving, remove the plastic wrap and slice the roll into thin rounds. Serve with tomato sauce or horseradish. Enjoy!