Spiced Pork Knuckle Roll
Pork knuckle provides protein and collagen, while spices create an aromatic crust. Long baking and chilling help the roll set for slicing.
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Inventory: Oven
10 kg
Servings: 10 (1 serving ≈ 104 gram)
Digestion time: 3 hour
Complete protein: ✔
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.
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