Spicy pork knuckle roll

1. Stage

Clean and rinse the knuckle, pour water, salt, bay-leaf and pepper. Boil for 1 hour. Drain the broth and remove the spices.

2. Stage

Pour the kvass and water, so they cover the knuckle. Boil it for 1.5 hours. (I did all these processes in a pressure cooker, so it took me 2 times less time). Pour the broth and save. Cool the knuckle a little.

3. Stage

Cut the pork in slices and the onion in half rings. Fry them in vegetable oil for about 10 minutes.

4. Stage

Cut the knuckle lengthwise and, keeping the skin, remove the bones and most of the meat. Spread the cling film, put the skin and meat on top of it. Sprinkle with herbs and minced garlic. Slice boiled carrots and place them on top.

5. Stage

Then put the pork and onion. Sprinkle with gelatin and spices.

6. Stage

Form a roll and wrap tightly with the same foil and secure with string.

7. Stage

Lower the roll into a pot with saved broth and cook for 30 minutes after boiling

8. Stage

Take out the knuckle, put it under the crust until it hardens.

9. Stage

Remove the foil, slice and serve

10. Stage

Bon appetit