Stuffed Pork Knuckle
A source of protein and healthy fats, stuffed pork knuckle has a rich flavor thanks to spices and garlic. It is perfect for a keto diet, supporting energy levels and satiety.
Rinse the pork knuckle and remove the bone with a sharp knife, keeping the meat and skin in one sheet. Rub with nitrite salt, table salt, garlic, paprika and spices.
Refrigerate at 2-4 °C for 24-48 hours. Prepare a sugar-free sausage mince; this version uses pork with garlic and spices.
Open the knuckle, add the filling, roll tightly, wrap in film and foil or netting. Warm to 14-16 °C inside.
Cook in the oven at 80 °C until the center reaches 70 °C. Use a probe thermometer because time depends on thickness.
Cool and refrigerate. It slices best the next day, but is cooked once the internal temperature is reached.
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