Wash a pork hock, butterfly and debone it, season with salt and ground black pepper, roll it up into a roll and tie it with a kitchen twine at a regular intervals. Cook prepared hock roll until done in a pot together filled with water together with peeled and chopped carrot, onion, and whole black peppers. Let the roll to cook in the broth it was cooking it, then drain it and store under a weight.
Just before serving remove kitchen twine from cooked hock, thinly slice the roll, set the slices on a serving plate and decorate with parsley leaves.
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