Pork Knuckle Roll with Fried Onion Filling
A flavorful and tender dish, perfect as a cold appetizer. The soft meat and caramelized onions create an irresistible combination!
Updated : 16 June, 2025
Easy
About 30 min.
Ingredients
1.2 kilograms
Pork knuckle
2
Onions
1 tablespoon
Sunflower oil
0.5 tablespoon
Salt
10 grams
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
If you are using pre-mixed spices, always check the ingredient list on the package. These spice blends often contain salt, so consider this to avoid over-salting your dish.
Preparation
Step 1
Prepare all the ingredients according to the list.
Step 2
Wash the pork knuckle thoroughly and scrape the skin clean. Place it in a pot, add herb stems, onion peels, or a piece of onion, cover with water, and simmer for about 3 hours with the lid on. Add salt 30 minutes before it’s done.
Step 3
Let the knuckle cool in the broth until it is warm but not hot.
Step 4
In a pan with sunflower oil, sauté the coarsely chopped onion until it becomes translucent. Lightly salt, pepper, and, if desired, add aromatic herbs.
Step 5
Cut the knuckle open along one side down to the bone and remove the tubular bone completely. Spread the meat flat.
Step 6
Spread the fried onions evenly over the meat.
Step 7
Carefully roll up the knuckle, wrapping it tightly in plastic wrap to hold its shape. Place it in the refrigerator under a weight until fully set, preferably overnight.
Step 8
Serve the pork knuckle roll as a cold appetizer, accompanied by spicy sauces and fresh herbs. Enjoy your meal!