Name: Pork shank roll with mustard
Prep time: 12 h
Cook time: 12 h
Yield: 0
Ingredients: Pork knuckle - 1 PC.; Dijon mustard - 1 tbsp; Mustard - 1 tbsp; Tkemali sauce - 2 tbsp; Garlic - 5 clove; Olive oil - 2 tbsp; Bay leaf - 2 PC.; Black pepper - taste; Salt - taste

Ingredients for - Pork shank roll with mustard

1. Pork knuckle 1 PC.

2. Dijon mustard 1 tbsp

3. Mustard 1 tbsp

4. Tkemali sauce 2 tbsp

5. Garlic 5 clove

6. Olive oil 2 tbsp

7. Bay leaf 2 PC.

8. Black pepper taste

9. Salt taste

How to cook deliciously - Pork shank roll with mustard

1 . Stage

Rinse the pork knuckle well, cut along and carefully remove the bone.

2 . Stage

Sprinkle the meat with salt and pepper.

3 . Stage

Pass the garlic through a press, add the grated bay leaves and mix with olive oil.

4 . Stage

Grease the knuckle with aromatic olive oil.

5 . Stage

In a bowl, mix mustard and tkemali sauce, mix well and also grease the shank.

6 . Stage

Roll the meat tightly roll and tie with a thread or special clamps.

7 . Stage

Then tightly wrap the roll in foil and put in the refrigerator overnight. After baking in the oven at 110 degrees 30 minutes, then raise the temperature to 220 degrees and bake for 1.5 hours. Cool the finished roll and put in the refrigerator for a few more hours. Then remove the foil, cut into pieces and serve.

1. Stage. Pork shank roll with mustard: Then tightly wrap the roll in foil and put in the refrigerator overnight. After baking in the oven at 110 degrees 30 minutes, then raise the temperature to 220 degrees and bake for 1.5 hours. Cool the finished roll and put in the refrigerator for a few more hours. Then remove the foil, cut into pieces and serve.

8 . Stage

Bon Appetit!!!

9 . Stage

Pork knuckle roll with mustard is very fragrant, delicate, juicy and tasty. The cooking process itself is not too complicated, but it will take quite a while to get such a wonderful meat appetizer. This roll is perfect for any festive table as a cold appetizer, you can also make sandwiches or serve with pickles. Be sure to rinse the skin well with the hard side of the dishwashing sponge before cooking, as well as scratch it slightly with a knife so that there are no extraneous odors and tastes.