Pork shank roll with filling

[Cooking is not difficult, the main thing is to do it with love for your loved ones)]

Pork shank roll with filling

Category: Meat dishes

Ingredients
pork knuckle	1.8 kilograms
carrot	1/2 piece
chicken fillet	150 grams
turnip onion	1 piece
mushrooms (I have champignons)	150 grams
egg	1 piece
parsley	small bundle
salt	taste
garlic	2-3 teeth
ground black pepper	taste
vegetable oil	for frying
---------	------
collagen film
forming mesh
thermometer probe

Cooking method

• Soak the shank for a couple of hours in water. Scrape and wash.

• Remove the bone. To do this, cut the shank on one side and, by cutting, remove it from the meat.

• Cut the skin on the reverse side so that it does not shrink the meat during cooking.

• Spread the shank, salt and pepper. Leave for a while while we prepare the filling.
• Peel the onion and cut into half rings. Mushrooms with plates.

• Lightly fry the onion.

• Add mushrooms, season with salt, lightly pepper and fry too. Allow to cool.

• Scroll the chicken fillet with a meat grinder.

• Add salt, pepper and chopped parsley. You can use any other greens you like.

• Put cooled mushrooms with onions and an egg. Mix everything thoroughly.

• Peel and cut the garlic into slices.

• Peel, wash and cut the carrots with a vegetable peeler.

• Arrange carrots and garlic on the shank.

• Spread the collagen film, put the shank on it. Place the filling in the middle and smooth.
• Tuck the ends of the film over and roll the shank into a tight roll with the film. The film will melt during cooking and bond the layers.
• Pull the net over a cut bottle or some kind of cylinder. Insert a roll in the middle and pull the net over it. If you do not have a film and a net, then tie the roll very tightly with twine and put it in the baking sleeve.

• We put the roll in an oven preheated to 180 degrees and bake until the temperature inside the roll reaches 72 degrees. By the time it is about 1.5 hours. We take it out, let it cool in a grid until warm and put it in the refrigerator overnight. We take out, cut and enjoy)

• 
• Cooking is not difficult, the main thing is to do it with love for your loved ones)

Note

Delicious roll for sandwiches. The filling itself is distributed in it. Where there is more meat, there is less of it and vice versa. Recommend!

Angela, what beauty and deliciousness!

[Angela]

Angela, wonderful roll! Thank you! I really liked the use of collagen film! It is convenient to roll rolls with it.

[Angela]

Angela, class. With carrots very elegant.
And my roll is also baked with mushrooms, but only from another part of the piglet. I hope it turns out no worse….

[Angela]

Angelawhat a wonderful roll! Nice and tasty.

Fall away! Such as on a holiday and for every day is great to serve!

[ang-kay]

ang-kay, oh, what a handsome roll!
Tell me, where do you get the collagen film?

The beauty! The same in plans for the weekend to put a meat roll.

[DeFchenki,]

DeFchenki, thanks everyone). I would be glad if you cook it)))

I also bake a roll with mushrooms, but only from another part of the piglet. I hope it turns out no worse….

Ksyusha, I am even sure of that, which is even better. You are so smart)))

both on a holiday and for every day

Irishkina, exactly.

Where do you get the collagen film?

Katerina, I don’t take it, I sell it. But seriously, we live in different countries.

Added Friday 09 Dec 2016 7:19 PM

put the meat roll on the weekend.

Tanyulya, Thank you. I can't imagine how you cook it, but you don't eat it yourself! Reinforced concrete willpower)

Reinforced concrete willpower)

You can't argue with that) heroic hero !!!!
A festive dish turned out)) very interesting about minced chicken in the filling)))

[ang-kay]

ang-kay, Deliciously turned out with fat! class! I love the knuckle.

[Jeanne]

Jeanne, Konstantin, Thank you)

very interesting about minced chicken in the filling)))

Usually. Add meat

This recipe is ready for two months. I kept thinking that I should or shouldn't upload it. I decided to post it.

Angela, tell me how you can. replace the collagen film. Interested in your recipe

Oh, what beauty and deliciousness !!! A recipe from the category when a small miracle is obtained from simple products!
And if you do it without film at all, does it affect the taste?

[Hope]

tell me what you can. replace the collagen film. Interested in your recipe

Hope, everything is written in the recipe)

And if you do it without film at all, does it affect the taste?

Ira, Thank you. Doesn't affect the taste at all. It goes like protection and that's it.

Angela, beautiful roll. We love the knuckle very much, but there is such a bone that there is nothing left for food. And here is such an elegant solution.
Is the collagen film and casing the same material? Something edible shell in sausages did not seem to me contrary to the description ... or is it different?

[Anna]

Anna, Thank you. Sausage films and casings are different. Edible film)

[ang-kay]

ang-kay, Angela, as always beauty. Thanks for the recipe.

[ang-kay]

ang-kay,
Angela, your advice is needed as a person who understands shells. My problem is that the collagen casing does not "dissolve" and when I eat the cooked rolls, I just pull the tail and it separates and breaks the whole roll ((I can’t tear it off - the outer layer is chewed normally, and the inner one is like a vein or gum I want to put a baking sheet with water in the oven at the same time - maybe a damp environment is needed? And yes. I took the film in the same place, people from the site you know do not complain about it, but I get nonsense ((I really want your roll try, but I'm very afraid again of failure due to the shell (((What do you advise?

[ket66]

ket66, Thank you)
Antonovka, Lena, I don't even know what to say. I had this once. She sinned that the film was old. Go to where you took it, what they say there. Maybe there is really not enough moisture inside the roll and just moisten it slightly with water.

[ang-kay]

ang-kay,
Thank you, I'll write them then)) And I wetted the film, the second time I take it with a big time difference and again the same garbage ((

Of course it is sad.(

[ang-kay]

ang-kay, Angela, I never cease to be amazed at your imagination, magic hands and irrepressible energy! Well this is necessary! Such a load!
Well, the question is, sobssno .. What is the best knuckle to take? Front leg or back. All the time I get confused in which of them there is more masol ..

[Victoria]

Victoria, Thank you so much . I try to take the front.)

Cut the skin on the reverse side so that it does not shrink the meat during cooking.

valuable advice sometimes I bake this type of wrapper - I like it with a piece of beef inside and a whole carrot, and yes - now I will cut the skin, hurray !!

the collagen membrane does not "dissolve"

Lena, I have not yet used collagen film, but I read that it is recommended to soak it in warm water for 5 to 20 minutes

[Irina]

Irina, that's great that some of my observations helped.

that it is recommended to soak it in warm water for 5 to 20 minutes

In my opinion, it will burst. But we must try.

In my opinion it will burst

for at least 5 minutes - most likely it will be normal, it turns out that collagen membranes and sheets are also different in density

[Irsha]

Irsha,
Irin, I will try for at least 1 minute, it will burst if it takes a long time ((

Catch the report, my dear! Did it without minced meat, left "to the left". Delicious!

[Irishkina]

Irishkina, you spoil me straight today! You have a very appetizing roll) I'm glad that I also "put my hand" to your family's New Year's table)

[Irishkina]

Irishkina, you spoil me straight today! You have a very appetizing roll) I'm glad that I also "put my hand" to your family's New Year's table)

What kind of savory! I want it already! Thanks for the recipe!

[Nuttison]

Nuttison, not at all)