Pork shank roll with filling

Category: Meat dishes
Pork shank roll with filling

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

  • Pork shank roll with fillingSoak the shank for a couple of hours in water. Scrape and wash.
  • Pork shank roll with fillingRemove the bone. To do this, cut the shank on one side and, by cutting, remove it from the meat.
  • Pork shank roll with fillingCut the skin on the reverse side so that it does not shrink the meat during cooking.
  • Pork shank roll with filling
  • Pork shank roll with fillingSpread the shank, salt and pepper. Leave for a while while we prepare the filling.
  • Pork shank roll with filling
  • Pork shank roll with fillingPeel the onion and cut into half rings. Mushrooms with plates.
  • Pork shank roll with fillingLightly fry the onion.
  • Pork shank roll with fillingAdd mushrooms, season with salt, lightly pepper and fry too. Allow to cool.
  • Pork shank roll with fillingScroll the chicken fillet with a meat grinder.
  • Pork shank roll with fillingAdd salt, pepper and chopped parsley. You can use any other greens you like.
  • Pork shank roll with filling
  • Pork shank roll with fillingPut cooled mushrooms with onions and an egg. Mix everything thoroughly.
  • Pork shank roll with fillingPeel and cut the garlic into slices.
  • Pork shank roll with fillingPeel, wash and cut the carrots with a vegetable peeler.
  • Pork shank roll with fillingArrange carrots and garlic on the shank.
  • Pork shank roll with filling
  • Pork shank roll with fillingSpread the collagen film, put the shank on it. Place the filling in the middle and smooth.
  • Pork shank roll with filling
  • Pork shank roll with fillingTuck 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.
  • Pork shank roll with filling
  • Pork shank roll with fillingPull 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)
  • Pork shank roll with filling
  • 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!

mirtatvik
Angela, what beauty and deliciousness!
Svettika
Angela, wonderful roll! Thank you! I really liked the use of collagen film! It is convenient to roll rolls with it.
Ksyushk @ -Plushk @
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….
Song
Angelawhat a wonderful roll! Nice and tasty.
Tumanchik
Fall away! Such as on a holiday and for every day is great to serve!
Ekaterina2
ang-kay, oh, what a handsome roll!
Tell me, where do you get the collagen film?
Tanyulya
The beauty! The same in plans for the weekend to put a meat roll.
ang-kay
DeFchenki, thanks everyone). I would be glad if you cook it)))
Quote: Ksyushk @ -Plushk @
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)))
Quote: Tumanchik
both on a holiday and for every day
Irishkina, exactly.
Quote: Ekaterina2
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

Quote: Tanyulya
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)
Zhannptica
Quote: ang-kay

Reinforced concrete willpower)
You can't argue with that) heroic hero !!!!
A festive dish turned out)) very interesting about minced chicken in the filling)))
Stavr
ang-kay, Deliciously turned out with fat! class! I love the knuckle.
ang-kay
Jeanne, Konstantin, Thank you)
Quote: Zhannptica
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.
NM
Angela, tell me how you can. replace the collagen film. Interested in your recipe
toffee
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?
ang-kay
Quote: NM
tell me what you can. replace the collagen film. Interested in your recipe
Hope, everything is written in the recipe)
Quote: toffee
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.
Anna67
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?
ang-kay
Anna, Thank you. Sausage films and casings are different. Edible film)
ket66
ang-kay, Angela, as always beauty. Thanks for the recipe.
Antonovka
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?
ang-kay
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.
Antonovka
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 ((
ang-kay
Of course it is sad.(
VGorn
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 ..
ang-kay
Victoria, Thank you so much . I try to take the front.)
Irgata
Quote: ang-kay
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 !!
Quote: Antonovka
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
ang-kay
Irina, that's great that some of my observations helped.
Quote: Irsha
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.
Irgata
Quote: ang-kay
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
Antonovka
Irsha,
Irin, I will try for at least 1 minute, it will burst if it takes a long time ((
Tumanchik
Catch the report, my dear! Did it without minced meat, left "to the left". Delicious!
Pork shank roll with filling
Pork shank roll with filling
ang-kay
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)
Tumanchik
Quote: ang-kay

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)
Nuttison
What kind of savory! I want it already! Thanks for the recipe!
ang-kay
Nuttison, not at all)

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