Spiced Pork Knuckle Roll

Soak pork knuckle (1000 g) in cold water for 2 hours, clean and dry it. Remove the bone, flatten the meat, and rub it with oil (30 g), black pepper (2 g), chili (1 g), garlic powder (2 g), paprika (2 g), and rosemary (1 g).

Roll it tightly, tie with twine, wrap in parchment and foil, and refrigerate for 1 hour.

Bake at 180°C for 2 hours 30 minutes. Cool completely and refrigerate overnight before slicing.