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Pork Knuckle Roulade Cooked in Plastic Wrap

Make this popular European dish for the whole family! A pork knuckle roulade wrapped in plastic isn't hard to put together, though it does take a little effort — and the payoff is worth it, because this roulade is a real showpiece. Served hot, it makes a great main dish alongside any side you like; vegetables, potatoes, or grains are perfect. Chilled, it becomes a wonderful meat appetizer. You can even slice it for sandwiches in place of store-bought deli meat — healthier and tastier!

Tilda MontmartreAuthor avatar
Recipe author
Pork knuckle roll in film
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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
110 kcal
GI: 100 / 0 / 0
    1. Start with the vegetable broth: Wash the onion (no need to peel it) and cut it in half. Wash and peel the carrot, then halve it lengthwise. Pour the water into a large pot, add the allspice, bay leaf, and salt, then taste and add more salt if needed. Add the prepared onion and carrot, set the pot over high heat, and bring to a boil. Lower the heat slightly and simmer the broth for half an hour. 2. While the broth simmers, prepare the knuckle: Wash it thoroughly and scrape the skin clean with a knife, then cut out the bone (if there is one). Lay the knuckle skin-side down on a sheet of plastic wrap, cut-side up, and pound the meat lightly with a mallet (gently — don't overdo it). Season the top with salt and ground black pepper (freshly ground is best), plus any dried spices you like. Wash the bell pepper, cut out the stem, remove the seeds, cut it into large pieces, and lay them over the meat. Spread the ground chicken evenly over the flattened knuckle, then arrange the chicken hearts on top. Using the plastic wrap, roll the knuckle into a roulade, making it as tight as you can, then tie it with kitchen twine so it holds together. 3. The next stage: Remove the carrot, onion, bay leaf, and allspice from the hot broth, keeping the pot on the heat. Lower the roulade into the boiling broth and bring it back to a boil. Cover the pot (leaving the lid slightly ajar) and cook the roulade for 1 hour over medium heat. Cut a few slits in the plastic wrap with a knife, then cook the roulade for another 2 hours and 30 minutes. Turn it over several times as it cooks and keep it fully covered with broth, topping up with water as needed. When the time is up, lift out the finished roulade and let it cool. Remove the twine and the plastic wrap. Serve it right away, or chill and keep it in the refrigerator for sandwiches.

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

  • Sweet pepper - 27  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
  • Onion - 41  kcal/100g
  • Spices dry - 240  kcal/100g
  • Chicken heart - 159  kcal/100g
  • Allspice - 263  kcal/100g
  • Minced chicken - 143  kcal/100g
  • Pork knuckle - 294  kcal/100g

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