Pork knuckle porchetta
Author:
Cooking Together
Servings: 4
Cooking time: 4 h
The queen of the Italian holiday table — pork porchetta with carrots and garlic
Ingredients
| pork knuckle 1 piece |
| bay leaf 5 pcs |
| water 2 liters |
| carrots 1/2 pcs |
| garlic 5 cloves |
| parsley 25 g |
| paprika 5 g |
| salt to taste |
| ground black pepper to taste |
| FOR SERVING: |
| black bread |
| creamy horseradish |
| red onion |
| arugula |
Instructions
Step 1
Put the cleaned knuckle in a pot, add bay leaf, salt, pepper and pour water.
Step 2
Bring to a boil under a closed lid and simmer at minimum temperature for 3 hours.
Step 3
Place the ready knuckle on two layers of foil, cut lengthwise and remove the bone.
Step 4
Put cut carrots, chopped garlic, parsley sprigs inside the knuckle, sprinkle with paprika and roll up tightly.
Step 5
Place in an oven heated to 200 degrees for 1 hour.
Step 6
Serve the porchetta chilled with black bread, creamy horseradish, red onion and arugula.
