Boiled Pork Knuckle

Cooking method

1. Step 1:

   

   How do you boil a pork knuckle? Gather all the ingredients from the recipe. The knuckle can be a bit smaller or larger — it doesn't really matter. Wash it thoroughly, removing any remaining hairs and bristles. Rinse it once more under running water.

2. Step 2:

   

   Peel the onion, carrot and garlic. Wash the vegetables and bay leaf.

3. Step 3:

   

   Lower the pork knuckle into a deep pot and add enough water to cover the meat completely.

4. Step 4:

   

   Set it over high heat. Add the onion, carrot, bay leaf and peppercorns to the pot. As it comes to a boil, a thick foam forms — skim it off with a large spoon (if you don't, the broth will turn cloudy). Salt to taste. Reduce the heat to the lowest setting and cook the knuckle, covered, for about 2–3 hours. Go by feel — the knuckle should turn soft.

5. Step 5:

   

   Carefully lift the cooked knuckle out of the pot and let it sit for a while on a flat plate or tray to cool slightly. You can save the leftover broth to make a rich soup or borscht later.

6. Step 6:

   

   With a sharp knife, cut the knuckle lengthwise down to the bone. Remove the bone.

7. Step 7:

   

   Crush a few peppercorns in a mortar. Freshly crushed pepper is more aromatic and pairs perfectly with the meat. At this stage you can of course use a ready-made ground pepper blend.

8. Step 8:

   

   Lightly salt and pepper the pork, then add the garlic put through a press. Rub the mixture evenly over the surface of the meat.

9. Step 9:

   

   Gently roll the knuckle up into a log.

10. Step 10:

    

    Tie it with string.

11. Step 11:

    

    Then wrap it in cling film or a plastic bag. Place the roll in some kind of container.

12. Step 12:

    

    Set a weight on top. I usually use a small, thoroughly washed stone. Leave it like this in a cool place overnight (preferably in the fridge).

13. Step 13:

    

    By morning the knuckle is ready! Slice it thinly and serve!