Pork Knuckle Roll with Paprika and Oregano
Pork knuckle provides collagen, protein and deep flavor, while the spices keep the dish low in carbs without sweet sauces. Long baking and chilling make the roll firm enough for neat keto appetizer slices.
Soak pork knuckle (1000 g) in cold water for 2 hours, then scrape the skin and dry it well. Cut the knuckle lengthwise, remove the bone and trim the meat so the layer is as even as possible.
Mix olive oil (30 g), black pepper (1 g), paprika (1 g), dried garlic (1.5 g), oregano (1 g), salt and a little red pepper. Rub the meat with this mixture, roll it tightly, tie it firmly with kitchen string, wrap it in parchment and foil, and refrigerate for 1 hour.
Bake the roll at 180°C for about 2 hours 30 minutes. Let it cool, then refrigerate overnight so the meat sets and can be sliced neatly.
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