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Pork Knuckle Roulade with Carrots

A traditional German dish — not hard to make, and so delicious! This pork knuckle roulade with carrots is an appetizing, hearty dish straight from German cooking, and it's wonderfully versatile. Served hot, it pairs with potatoes, boiled or roasted vegetables, or braised cabbage, and it's just as good alongside grains or pasta. Chilled and sliced, it becomes a beautiful, tasty appetizer worthy of any celebration.

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Pork knuckle roll with carrots
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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 44 % 8 g
Fats 50 % 9 g
Carbohydrates 6 % 1 g
115 kcal
GI: 100 / 0 / 0
  • This delicious dish isn't hard to make, and we'll start with the broth and prepping the knuckle. Set a large pot with the measured water over medium heat — it should be big enough to hold the knuckle fully covered in water. Wash the onions without peeling them, cut them in half, and add the halves to the pot. Wash and peel the carrots, cut them into a few pieces, and add them with the onion. Salt the broth and add the bay leaves and allspice berries. Bring to a boil, cover, and simmer everything together for 35–40 minutes. While the broth cooks, wash and scrape the pork knuckle clean. Cut it open lengthwise and carefully cut out the bone with a knife. Lay the knuckle skin-side down on a cutting board and spread it open flat, trimming the meat as needed so it lies evenly. Pound the meat lightly with a mallet, then season with salt and ground black pepper. Wash and peel the carrots for the filling and cut them into thin strips (a julienne grater works well here). Spread the carrot strips evenly over the pounded meat. Rinse the chicken breast, pat it dry with paper towels, and slice it thin. Lay the slices over the carrots and season lightly with salt and pepper. Roll the knuckle up into a tight roulade and tie it securely with kitchen twine, lengthwise and crosswise; tuck any filling back in if it tries to escape. Once the broth is done, fish out and discard the onion, carrots, and spices. Lower the roulade into the hot broth and bring it back to a boil. Simmer over medium heat for 3 hours with the pot partly covered. Keep the roulade fully submerged the whole time, topping up with boiling water as needed, and turn it every half hour so the meat cooks evenly. Lift out the finished roulade, let it cool, then remove the twine. Serve right away or store it in the refrigerator — it's good both warm and cold. Enjoy!

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

  • Onion - 41  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Chicken breast - 113  kcal/100g
  • Allspice - 263  kcal/100g
  • Pork knuckle - 294  kcal/100g

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