Grilled knee with filling
Ingredients:
- 2 kg of pork knee
- 300 g of pork flitch
- 300 g of chicken livers
- 1 litre of oil
- 200 g of white wine
- 100 g of the TOJE seasoning paste (pepper - onion)
- 100 g of the TOJE seasoning paste (herbs - garlic)
Procedure:
Debone the knee and season it with salt. Prepare a marinade by mixing the wine, oil and the TOJE seasoning paste with the taste of pepper - onion. Leave to marinate for 5 days. Boil the pork flitch, mince the meat with livers and season it with the TOJE seasoning paste with the taste of herbs - garlic. Fill the marinated knee with this mixture and roast it. You can serve the knee with filling warm with the TOJE sauce for grilling of cold with cold buffet.
