Pork Shank Roulade

Remove the skin and separate the meat from the bone

Dice the meat finely and tenderize it with a mallet

Season with salt, freshly ground black pepper, and garlic

Do the same for the skin: use 1 teaspoon of salt for the meat and 1 for the skin

Add most of the garlic to the meat and just a touch to the skin, then rub everything in well

Add black pepper to taste

Mix the meat thoroughly with the spices

Rub the spices into the skin

Place the meat onto the skin and roll it up tightly

Wrap it securely in several layers of plastic wrap like a giant candy

Refrigerate overnight to let it marinate

In the morning, submerge it in boiling water (you can add a bay leaf)

Reduce the heat, cover, and let it simmer gently

Cook for 4 hours