Stuffed with mushrooms pork knuckle is an appetizing holiday snack, which will not be difficult to cook. In addition, the set of products for this dish is very simple and small. Tasty, simple and original culinary idea!
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You will need
- - raw pork shank (1-1.5 kg);
- - 1 onion;
- - 1 carrot;
- - 3 bay leaves;
- - 10 peas of black pepper;
- - salt, ground black pepper to taste.
- For filling:
- - 200 grams of champignons;
- - 1 onion;
- - 5 cloves of garlic;
- - 2 tablespoons of vegetable oil.
Instruction manual
1
Put the knuckle in the pan, pour cold water so that it covers the knuckle, bring to a boil, remove the foam. Add the peeled onion and carrots whole, bay leaf, peppercorns to the pan, salt to taste. Cover with a lid and cook at low boil for about three hours.
2
Prepare the filling: rinse and cut the mushrooms into thin plates, chop the onion into a small cube. Heat vegetable oil in a pan, put onion and fry until golden brown; add mushrooms and fry all together for 10 minutes, stirring occasionally.
3
Remove the boiled knuckle from the broth and cool. Grate the carrots, cooked with the shank, on a coarse grater. Put the shank on a large sheet of cling film. Make one longitudinal cut in the skin and turn the knuckle into the formation. Carefully select all bones. Distribute the mushroom filling, chopped garlic, grated carrots evenly over the meat, add salt and pepper.
4
Using a cling film, gently bending a layer of meat on both sides, form a roll, tighten its ends tightly and dress them with threads. Put the roll in the refrigerator for 4-5 hours, or better - at night. Before serving, unfold the film, cut the roll with a sharp knife, decorate with vegetables and herbs.
Useful advice
The broth in which the shank was cooked can be used to make cabbage soup and soups, or jelly can be made.