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Oven-Roasted Stuffed Pork Knuckle Roll

An extraordinarily delicious, festive dish — give it a try! This rolled, stuffed pork knuckle roasted in the oven is an appetizing, impressive centerpiece that's easy enough to make for any special occasion. The tender, juicy meat pairs beautifully with the filling. If you like, you can swap the apples for pears — choose firm, tart-sweet ones.

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Roulette wheel in in the oven
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 33 % 15 g
Fats 49 % 22 g
Carbohydrates 18 % 8 g
298 kcal
GI: 25 / 0 / 75
  • This dish really isn't hard to make — just follow the steps below and even a beginner can pull it off. ;) 1. Prep the filling: trim the rind off the bacon (fatback) and cut the fat into small cubes; peel and finely chop the onion; chop the nuts with a knife; wash the parsley and rosemary leaves, pat them dry with a paper towel, and mince them finely; wash, dry, and peel the apples, cut out the stems and cores, and dice them small. 2. Make the filling: set a large skillet over medium heat, add the butter, and let it melt. Add the diced bacon (fatback) and chopped onion and cook, stirring, for 3–4 minutes, until the onion softens. Add the chopped nuts and keep cooking everything together for 5–7 minutes, then take the pan off the heat. Stir in the diced apples, the breadcrumbs, and the chopped parsley and rosemary, season with a little salt, and mix well. 3. Now prepare the knuckle and shape the roll: wash the pork knuckle thoroughly, blot off the excess moisture with paper towels, scrape the skin clean, and remove the bone (if needed, make a lengthwise cut to do so). Lay the knuckle on a cutting board skin-side down, cut-side up. Score the meat without cutting through the skin, and open it out flat into a single sheet (the skin should stay intact). Spread the filling along one edge, then roll the meat up and tie it with kitchen twine at intervals of about 1 inch (3 cm). Rub the shaped roll with olive oil, sprinkle with salt, and set it in a roasting dish. 4. The final step — roasting: preheat the oven to 425°F (220°C), then put the roll in. Roast for 20 minutes, then lower the temperature to 350°F (180°C) and cook the roll for 1 hour 30 minutes (when pierced with a knife, the juices should run clear). Turn off the oven, cover the dish with foil, and let it rest for 10–15 minutes. Once the time is up, the roll is ready to serve, sliced thin. That said, it's also delicious cold. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Apples - 47  kcal/100g
  • Dried apples - 210  kcal/100g
  • Canned apple mousse - 61  kcal/100g
  • Walnuts - 650  kcal/100g
  • Black Walnut English Walnut - 628  kcal/100g
  • Black Persian Walnut - 651  kcal/100g
  • Walnut oil - 925  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Boiled bacon - 447  kcal/100g
  • Olive oil - 913  kcal/100g
  • Rosemary fresh - 131  kcal/100g
  • Sea salt - 0  kcal/100g
  • Breadcrumbs - 347  kcal/100g
  • Pork knuckle - 294  kcal/100g

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