When it comes to savory, melt-in-your-mouth meat dishes, few things rival the rich flavor and delicate texture of a well-prepared pork knuckle roll. This homemade ham-style meat roll, made from pork knuckle and slow-simmered to perfection, is a flavorful and rustic delicacy often found on Eastern European tables.
The recipe involves deboning the pork knuckle, seasoning it with salt, black pepper, and garlic, then rolling the tenderized meat back into its own skin. After a day of marinating, it is simmered slowly at a low temperature to preserve its structure and moisture. Once cooled and pressed, this roll becomes a delicious homemade cold cut — perfect for sandwiches, holiday platters, or everyday snacking.
Cooking Time
Preparation Time: 30 minutes
Marinating Time: 24 hours
Cooking Time: 4 hours
Cooling and Setting Time: 6–8 hours
Total Time: 1.5 days (including resting)
Ingredients
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Pork knuckle
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Salt
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Black pepper
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Garlic cloves
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Ascorbic acid tablet (optional for color preservation)
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Cling film (plastic wrap)
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Kitchen twine
Step-by-Step Cooking Directions
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Thoroughly wash the pork knuckle and pat it dry.
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Carefully remove the bone, keeping the skin and meat intact.
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Slice the meat from the skin and beat it well with a meat mallet.
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Season both the meat and the skin with salt, black pepper, and minced garlic.
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Optional: Crush and add a tablet of ascorbic acid for color retention.
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Place the meat back on the skin, roll it tightly into a log, and secure with kitchen twine.
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Wrap the roll tightly in several layers of cling film, sealing the edges to prevent water from getting in.
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Refrigerate and let marinate for 24 hours.
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The next day, bring a large pot of water to 80–90°C (do not boil).
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Gently simmer the roll for 4 hours, maintaining the low temperature throughout.
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Let the roll cool completely in the cooking liquid or under slight pressure for a uniform shape.
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Chill in the refrigerator for several hours or overnight before slicing.
Nutritional Information (per 100g serving)
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Calories: 250–300 kcal
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Protein: 18–20 g
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Fat: 20–22 g
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Carbohydrates: 0–1 g
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Sodium: High (adjust salt as needed)
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Collagen and gelatin: Excellent source from the pork skin and connective tissue
The Origins and Popularity of the Recipe
This dish is deeply rooted in Eastern European culinary traditions — particularly Polish, Ukrainian, Romanian, and Russian cuisines. Known as a form of homemade ham, this preparation method was historically used to preserve pork and create flavorful, long-lasting meat products without artificial additives.
Homemade pork rolls were often part of festive tables, especially during Christmas and Easter. In rural areas, they are still considered an economical and satisfying way to utilize the pork knuckle, a flavorful but often overlooked cut.
With today’s interest in natural, additive-free cold cuts, this recipe is enjoying a revival among food enthusiasts who want to control the quality of their meat products.
Reasons Why You’ll Love the Recipe
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Incredible flavor and tenderness: Slow-cooked pork becomes soft and juicy
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Great homemade alternative to store-bought ham: Free from preservatives and stabilizers
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Impressive presentation: Beautiful cross-section when sliced
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Perfect for meal prep: Keeps well in the fridge for several days
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High in natural gelatin and collagen: Great for joints and skin health
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Affordable: Pork knuckle is an economical cut
Health Benefits
Despite its rich flavor, this dish offers some impressive nutritional benefits. The natural collagen from the skin and connective tissue supports joint health, skin elasticity, and gut healing. It’s also an excellent source of complete protein, and when made at home, you can control the salt content and avoid synthetic preservatives like nitrates.
Pork is also rich in B vitamins (especially B12), iron, zinc, and selenium. Garlic adds antioxidants and has antimicrobial properties, making this roll not just delicious, but functional.
Serving Suggestions
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As a cold cut: Slice thinly and serve on rye bread or with pickles
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Breakfast: Pair with eggs, cheese, or spreadable butter
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On a charcuterie board: Serve with mustard, horseradish, and olives
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With a light salad: Great contrast with acidic or tangy greens
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For parties or holidays: Slice and arrange on a platter with fresh herbs and vegetables
Common Mistakes to Avoid
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Not removing the bone properly: This can tear the skin or make rolling difficult
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Overcooking: Boiling can cause the meat to break down and become mushy
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Loose wrapping: Will result in an uneven shape and water seepage
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Skipping the marination time: Limits the flavor and texture development
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Letting water enter the wrap: The roll can lose flavor and turn watery
Pairing Recommendations
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Beverages: Chilled vodka, dry white wine, or dark beer
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Condiments: Dijon mustard, horseradish cream, or spicy chutney
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Bread: Dense rye, sourdough, or crusty white rolls
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Pickled vegetables: Gherkins, sauerkraut, or pickled onions
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Cheese: Aged gouda or sharp cheddar
Cooking Tips
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Use fresh pork knuckle with good fat coverage for best results
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Let the meat marinate overnight to deepen flavor and help the meat bind
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Maintain a consistent low simmer to avoid toughening the proteins
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After cooling, press the roll with a light weight to shape it neatly
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Slice only when fully chilled for clean cuts
Similar Recipes to Try
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Rolled Chicken Galantine
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Homemade Beef Terrine
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Head Cheese (Pork Aspic)
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Stuffed Pork Belly Roll
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Slow-Cooked Pork Shoulder Roast
Variations to Try
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Spicy version: Add chili flakes or paprika to the seasoning
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Herb-crusted: Mix in rosemary, thyme, or marjoram for extra aroma
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Cheese-filled: Add a layer of cheese before rolling
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Smoked twist: After boiling, smoke the cooled roll for added depth
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Garlic-heavy: Use roasted garlic for a sweeter, deeper flavor
Ingredient Spotlight: Pork Knuckle
Pork knuckle (also known as pork hock) is a cut from the lower leg of the pig. It’s a flavorful, collagen-rich piece of meat that becomes tender with long cooking. When deboned and used with its skin, it provides both structure and richness, making it ideal for rolls and aspic-style dishes.
Often overlooked due to its connective tissue, pork knuckle rewards low and slow cooking, transforming into succulent, flavorful meat. Its skin turns gelatinous, binding the roll together and delivering an authentic ham-like texture — no gelling agents required.
Conclusion
This Homemade Pork Knuckle Ham Roll is a culinary treasure that combines old-world tradition with modern-day practicality. Rich in flavor, beautiful in presentation, and surprisingly easy to make, it’s a recipe worth adding to your repertoire.
Perfect for family gatherings, festive feasts, or even weekly meal prep, this roll offers all the benefits of deli ham without the additives or artificial ingredients. It’s a rustic, wholesome dish that speaks to both your taste buds and your health.
Once you try this method, you’ll discover how simple and rewarding it is to make your own cold cuts — and you might never go back to the store-bought kind again.
Frequently Asked Questions
1. Can I use a different cut of meat for this recipe?
Yes. Pork shoulder or pork belly can work as substitutes, but pork knuckle is ideal because of the skin and collagen content.
2. Why add ascorbic acid?
Ascorbic acid (vitamin C) is sometimes used to preserve the pink color in cured meats. However, it only affects color in non-heat-treated recipes. Salting and marinating for a day can also help maintain the hue.
3. Can I skip the cling film?
No. The cling film prevents water from entering and helps the roll hold its shape during cooking.
4. How long does the roll keep in the fridge?
Up to 5 days, tightly wrapped in plastic or foil. Always store in the coldest part of the refrigerator.
5. Can I freeze the cooked roll?
Yes. Wrap it tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before slicing.
6. What’s the best way to slice the roll?
Use a sharp serrated or slicing knife and cut when the roll is fully chilled to prevent tearing.
7. Is this safe without boiling the water?
Yes. Simmering at 80–90°C cooks the meat gently without breaking down the proteins. Use a thermometer to maintain the temperature.
8. Can I add spices or herbs to the mix?
Absolutely. Rosemary, thyme, or bay leaf can be added to the seasoning or the cooking water for extra aroma.
9. What’s the benefit of pressing the roll after cooking?
It helps create a rectangular or uniform shape and improves texture by compacting the meat.
10. Can I serve this warm?
While traditionally served cold, you can gently warm slices in a skillet for a crispy edge and tender interior.