Minimum cost and such a wonderful result! Try it!
Ingredients:
knuckle of pork
1 h. l. salt
0.5 hours. l. ground black pepper
5 cloves of garlic
Preparation:
1. Wash the pork knuckle, dry with paper towels. Cut from the shank bone, as gently as possible without damaging the meat and skin.
2. Separate the meat from the skin. Cover with cling film and beat off carefully with a hammer.
3. Add salt and season with salt and pepper the meat and skin. To save the beautiful pink color of the ham after cooking some added as a seasoning 1-2 pills of ascorbic acid.
4. Return the meat to the skin. Sprinkle with minced garlic or garlic to use dry powder.
5. Close the meat into a tight roll, so that the skin is wrapped with it on all sides.
To fix the results, should be required to roll thread or put in mesh bandage.
6. Wrap roll in plastic wrap, secure the edges to the inside is not exposed to water. Leave to marinate in the refrigerator for a roll per day.
7. Put roll in a pan and cover with cold water.
8. Boil in the film roll for 4 hours without letting the water boil, the water temperature should be about 80-90 degrees.
9. Ham ready to cool completely in the broth.
Then get and put under pressure to shape and put into a cold place.
Ready roll in the film put into the refrigerator for 2-3 hours without the yoke. Then cut into thin slices and serve.
Bon Appetit!
Cooking Tips:
a roll can add hot pepper, ground paprika or bay leaf;
olives, pitted, too, are well combined in pig meat;
rosemary, coriander, barberries and other spices will help to create the most unique gourmet taste Rolls.
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