Name: Pork knuckle stuffed with tongue and chicken
Prep time: 2 h
Cook time: 2 h
Yield: 6
Ingredients: Pork knuckle - 1.2 kg; Pork tongue - 1 PC.; Chicken breast - 1 PC.; Garlic - 1 PC.; Adjika - 1 tbsp; Mustard - 1 Tsp; Allspice - 4 PC.; Star anise - 3 slice; Juniper berries - 3 PC.; Dark beer - 0.5 L; Salt - 1 Tsp

Pork knuckle stuffed with tongue and chicken

Recipe information

Cooking:

2 hour

Servings per container:

Source:

More details

Ingredients for - Pork knuckle stuffed with tongue and chicken

1. Pork knuckle - 1.2 kg

2. Pork tongue - 1 PC.

3. Chicken breast - 1 PC.

4. Garlic - 1 PC.

5. Adjika - 1 tbsp

6. Mustard - 1 Tsp

7. Allspice - 4 PC.

8. Star anise - 3 slice

9. Juniper berries - 3 PC.

10. Dark beer - 0.5 L

11. Salt - 1 Tsp

How to cook deliciously - Pork knuckle stuffed with tongue and chicken

1. Stage

Prepare the products. Thoroughly wash and scrape the knuckle, wash the tongue and the breast. Put the tongue in boiling water and cook until it is half-ready, adding salt about 20 minutes after the beginning of cooking. Rinse the tongue in cold water and peel it. Put the chicken breast fillet in salted boiling water and boil after boiling for exactly 3 minutes. Cool down in the broth completely. Pour cold water over the knuckle, bring to a boil. Boil for 2-3 minutes, drain the water, rinse the knuckle, pour fresh water and cook until almost ready, so you can cut out the bones. After half an hour, salt, add an onion.

2. Stage

Cut the bones out of the knuckle, flatten the meat skin side down. Grease the meat with adzhika to taste and stamina. It is necessary to take adzhika! Not garlic and tomato sauce, but a thick, spicy pepper paste. I make it from slightly dried hot peppers-very spicy, but incomparably fragrant! Cut the tongue in half lengthwise and spread mustard on the inside. Put halves together and put in place bones. Peel and slice lengthwise the garlic and put it between the meat. Place slices of chicken fillet on the free space, forming a single layer that is easy to roll up.

1. Stage. Pork knuckle stuffed with tongue and chicken: Cut the bones out of the knuckle, flatten the meat skin side down. Grease the meat with adzhika to taste and stamina. It is necessary to take adzhika! Not garlic and tomato sauce, but a thick, spicy pepper paste. I make it from slightly dried hot peppers-very spicy, but incomparably fragrant! Cut the tongue in half lengthwise and spread mustard on the inside. Put halves together and put in place bones. Peel and slice lengthwise the garlic and put it between the meat. Place slices of chicken fillet on the free space, forming a single layer that is easy to roll up.

3. Stage

Then you can twist the roll and tie it with twine like sausage, or you can do as I did - twist it, grab it with a toothpick and put it in a tubular medical bandage (I have number 2), very convenient, believe me! The bandage should be pre-washed with unscented soap. You can use it several times.

1. Stage. Pork knuckle stuffed with tongue and chicken: Then you can twist the roll and tie it with twine like sausage, or you can do as I did - twist it, grab it with a toothpick and put it in a tubular medical bandage (I have number 2), very convenient, believe me! The bandage should be pre-washed with unscented soap. You can use it several times.

4. Stage

Put the sleeved roulade in a duckbill, pour dark beer - enough to half of the roulade, salt a little, add crushed pepper, juniper berries and broken badantern. Place in heated up to 180 degrees oven. After 10 minutes turn down the heat to 120 degrees, after half an hour turn it down to 90 degrees and simmer the knuckle for another 40 minutes. Turn off and let cool in the oven.