How to cook pork tenderloin. Boiled pork roulade

I'll tell you delicious story how to cook another delicacy or appetizer from pork meat. Of course, so boiled pork roll can be cooked in an hour, but, as a rule, boiled lard turns out very soft and fluffy. My mother gave me recipe how to make delicious Pork belly roll with firmer meat and fat.

To do this, pork meat, along with lard, must first be salted, and then boiled salty. Similarly, you can cook salted - boiled shank roll or pig's head. So, step by step photo recipe with recommendations for the slow cooker:

Pork belly roll

For the recipe for cooking meatloaf with bacon you will need:

• The peritoneum (bellied or brisket) is rectangular in size with a meat layer,
• Salt,
• Garlic,
• Black pepper,
• Red pepper,
• carnation,
• Bay leaf.

How to cook pork belly roll

Preferably choose from the market porcine peritoneum or the paunch of a young animal, as a rule, on such a piece there is little fat and a large layer of meat. The peritoneum should be rectangular in shape, from this it will be more convenient to fold.

Pork bellies, as I mentioned, must first be salted. To do this, pour into a rectangular tray or baking sheet table salt, so as to cover the whole bottom with it. Salt can not be spared, fat will not take too much. Put the bacon with a layer of salt on the skin down, the sides and top of the whole piece are also generously sprinkled with salt. In this state, leave the fat from evening to night, you can even without a refrigerator, so that the meat starts juice.

In the morning, remove excess salt from the salted roll, rub it on all sides with grated garlic, black and red pepper.

Roll the pork into a roll and tie with a harsh thread or silicone bands. The preparatory part of the preparation of pork from the peritoneum or paunch is over.

How to cook pork belly roll

(bellies or brisket in a slow cooker)

Salted pork roll in a slow cooker can be prepared in two ways:

• for a couple (quick way) and
• on quenching.

For fast way put the connected salty roll with bacon and layers in a steaming tray, you can cook it in this way in foil or a sleeve (bag) for baking. Pour 1 liter of water into the multicooker bowl and switch the multicooker to the “steaming” mode for 40-50 minutes.

Pork belly roll in a slow cooker in slow mode "extinguishing":

The roll is poured with boiling water to the maximum mark of the multicooker and cooked with the lid closed for stewing for 1 hour 30 minutes.

The finished boiled roll is untied, rubbed again fresh garlic and pepper and wrap tightly. When the brisket roll has cooled, it is sent to the refrigerator and after a few hours it is already served as an appetizer.

My meatloaf was large enough, so I cooked it on the stove in a saucepan(although, as an option, this pork and lard roll can be baked in the oven).

The photo shows that I had to fold the tied salted pork roll before cooking a little, it did not fit in the length in a five-liter saucepan. In order for the roll from the bell pepper to boil faster, I poured boiling water over it and cooked for exactly 1 hour.

Then I untied the boiled roll from the pig's belly, smeared it with crushed garlic and pepper and rolled it tightly, wrapping it in cling film (it's very convenient, by the way, to store it in the refrigerator like in a shell).

Well, when the roll from the peritoneum or paunch cooled down, a sample was taken:

Believe me, it's very tasty!

Enjoy your meal!

Puzanina is meat from the lower part of the pork carcass, below the brisket (from the abdomen). When cutting the carcass, they cut it so that there is a layer of meat and a layer of lard, then the bell pepper baked in foil will turn out to be tender, juicy, and very tasty.

How to bake brisket in foil in the oven

- a piece of pork belly - 700-800 grams;
- coarse table salt - 1 teaspoon;
- black peppercorns and allspice - 0.5-1 teaspoon each (to taste);
- garlic - 1 large head;
- ready-made spicy (or not so) mustard - 1-1.5 tbsp. spoons.

1. The selected piece of meat must be thoroughly scraped from the side of the skin, clean off all soot and other contaminants. To do this, they usually use a knife, holding the blade perpendicular to the surface. Clean off carbon deposits sequentially from small areas until the skin brightens. Then rinse the meat warm water and rinse cold. Dry.
2. Add the rest of the salt. Peel the garlic cloves. Cut two slices into plates and roll in a mixture of peppers and salt.
3. Stuff a piece of bell pepper with garlic. Make holes in the meat with a knife with a sharp nose, the depth of the punctures is slightly more than the length of the garlic cloves. Push the garlic deeper so that when rubbing the piece with garlic, salt and mustard, the slices do not fall out.
4. Grate the remaining garlic on a fine grater directly onto a piece of meat. Coat by rubbing the garlic into the meat fibers.
5. Sprinkle a piece of bell pepper with a mixture of crushed pepper and salt, rub with your hands, evenly distributing the mixture over the entire piece.
6. Squeeze out the finished mustard from the tube (take any - spicy or not very - to your taste). Rub the mustard over the meat, coating the piece on all sides (except for the skin). Transfer the marinated meat to a container with a lid or leave in a bowl cling film. Put on the bottom shelf in the refrigerator for several hours (it is better to keep the night).
7. In order to bake the pork tenderloin in the oven in foil, you need to get the meat an hour or two before baking so that it warms up a little. Turn on the oven, it needs time to heat up to 200 degrees. Cut off a piece of foil, it should be enough to loosely wrap the meat on all sides and pinch the edges. Place a piece of brisket skin side down on the frosted side of the foil. Wrap the foil so that it covers the meat. Pinch the edges tightly, connecting them on three sides. It is better to tuck the edges two or three times so that the seams do not come apart during baking.
8. Transfer the brisket to a rimmed baking sheet. Pour in a cup of water (layer on a baking sheet 1-1.5 cm). Water is needed so that the meat does not burn on the bottom. Put in hot oven. Baking time 60 minutes, during baking, water should be added 1-2 times. Temperature regime: the first 20 minutes 200 degrees, then reduce to 170, bake for 30 minutes. Remove the meat, unfold or tear the foil from above, do it carefully, otherwise you can burn yourself with hot steam. Try to keep the juice. Place in the oven for another 10 minutes to brown the meat on top. Increase the temperature to 200-220 degrees.
9. Cool the finished bell pepper (if you have enough patience!), Cut into slices and serve. This is how pork belly baked in foil in the oven is prepared. Enjoy your meal!

I haven't bought for a long time shop sausage because I was completely disappointed in modern technologies. If you wish, you can always make a product similar at home, but more tasty and healthy. So I try myself, at home, to cook various ones, for example, or, and even better, bake them whole. This will always be the best option, because I know what I put in it. with such homemade products they scatter with a bang, and how cold cuts look great and are eaten first.

Having once again visited the market, I acquired an excellent piece of pork belly, well, or peritoneum, they are called differently everywhere. I chose a very meaty piece, which will make a wonderful roll of pork (pork) in the oven. The family will be very happy, I haven’t spoiled them with such yummy for a long time. I will bake the paunch in the sleeve, since it does not lose weight and volume, unlike foil, and pre-soaking in brine is not required.

How to cook

This recipe is one of the easiest. Let's rinse the paunch cold water, scrape the skin with a knife, put it on a napkin to remove excess water. Next, cut lengthwise into equal halves. Salt the pieces and rub with different spices.

Let's take a whole large head garlic and divide it into cloves and then peel them. We cut the garlic into pieces and distribute them on both halves of the paunch, as well as stuff them. To do this, make punctures with a thin, sharp knife and put the garlic in there.

Do not spare garlic and spices, it will only taste better, especially when ready meal cool down.

We take pieces of bell pepper and put one on top of the other, with the meat inside, and the skin outside. Now we tie the resulting roll with a thick thread, as tightly as possible.

We cut off a piece of sufficient length from the baking bag, taking into account the ties on the sides. We open the package, tie it on one side and put our roll into it. Immediately tie the bag on the other side. Don't forget to poke holes in the top of the bag to let the steam escape. Place the roll on a cold baking sheet.

Place the cold baking sheet in the cold oven. If you put it in hot, the bag will burst or stick to the walls.

The cooking time for pork brisket in the oven is about 1.3-1.4 hours, it all depends on the thickness of the piece and the degree of desired baking. You can turn it on barrels, one and the other, or turn a piece inside the bag during cooking.

So, the time is up, the flavors are just crazy. Turn off the oven and let the finished roll stand for 30 minutes, then take it out and cut it while it is still warm. If this is not done, then when it cools down, it can stick to the meat, especially to the skin. You will tear off along with the meat.

We make sure that the roll has cooled down, take cooking paper and wrap the finished roll in it as in the photo. I usually divide it into several parts and put it in the freezer.

Then, when necessary, you take it out, defrost and cut it, it turns out very tasty! It is especially pleasant to get such a piece when the family has already forgotten about it. It's nice to see unexpected joy. In addition, such a supply literally saves when guests unexpectedly descended. Impatient men have great respect for baked paunch. Enjoy your meal!

Ingredients

• 1.8-2 kg - pork bell pepper;
• 1 piece - garlic large head;
• 1.5 tsp - salt;
• 1 tbsp - spices;
• Sleeve for baking.

Puzanina is meat from the lower part of the pork carcass, below the brisket (from the abdomen). When cutting the carcass, they cut it so that there is a layer of meat and a layer of lard, then the bell pepper baked in foil will turn out to be tender, juicy, and very tasty.
It can be cooked just as appetizing.
Puzanina is considered the best, in which layers of fat and meat alternate, and one or another layer can be thin or high, meat with layers of fat or vice versa - it depends on how and what the pig was fed.
Various meat delicacies are prepared from pork bellies: baked in the oven in a whole piece (if high), rubbed with pepper, garlic and rolled up (in this form, you can bake or boil), add to minced meat, stew with potatoes and vegetables, salt, smoke.
It is difficult to overdry or somehow spoil the paunch, there is so much fat in it that the meat layer will remain tender and juicy in any case. Which one to choose is a matter of taste. For rolling a roll, it is better to take a thin piece, and if you bake a whole piece for slicing, then it is advisable to choose a rectangular piece, high, so that there is both meat and lard. And necessarily the skin, without it the fat will melt and in general it will not be what you need. It is recommended to cool the bell pepper baked in foil and then cut it, but this is if you have the patience not to succumb to the temptation and start tasting as soon as you take the meat out of the oven.

How to bake brisket in foil in the oven

Ingredients:

- a piece of pork belly - 700-800 grams;
- coarse table salt - 1 teaspoon;
- black peppercorns and allspice - 0.5-1 teaspoon each (to taste);
- garlic - 1 large head;
- ready-made spicy (or not so) mustard - 1-1.5 tbsp. spoons.

How to cook with a photo step by step

The selected piece of meat must be thoroughly scraped from the side of the skin, clean off all soot and other contaminants. To do this, they usually use a knife, holding the blade perpendicular to the surface. Clean off carbon deposits sequentially from small areas until the skin brightens. Then rinse the meat under warm water and rinse with cold. Dry.

Spices along with half a teaspoon coarse salt put in a mortar. Stretch.

Add the rest of the salt. Peel the garlic cloves. Cut two slices into plates and roll in a mixture of peppers and salt.






Stuff a piece of bell pepper with garlic. Make holes in the meat with a knife with a sharp nose, the depth of the punctures is slightly more than the length of the garlic cloves. Push the garlic deeper so that when rubbing the piece with garlic, salt and mustard, the slices do not fall out.

Grate the remaining garlic on a fine grater directly onto a piece of meat. Coat by rubbing the garlic into the meat fibers.

Sprinkle a piece of bell pepper with a mixture of crushed pepper and salt, rub with your hands, evenly distributing the mixture over the entire piece.

Squeeze out the finished mustard from the tube (take any - spicy or not very - to your taste). Rub the mustard over the meat, coating the piece on all sides (except for the skin). Transfer the marinated meat to a container with a lid or leave in a bowl covered with cling film. Put on the bottom shelf in the refrigerator for several hours (it is better to keep the night).

In order to bake the pork tenderloin in the oven in foil, you need to get the meat an hour or two before baking so that it warms up a little. Turn on the oven, it needs time to heat up to 200 degrees. Cut off a piece of foil, it should be enough to loosely wrap the meat on all sides and pinch the edges. Place a piece of brisket skin side down on the frosted side of the foil. Wrap the foil so that it covers the meat. Pinch the edges tightly, connecting them on three sides. It is better to tuck the edges two or three times so that the seams do not come apart during baking.




Transfer the brisket to a rimmed baking sheet. Pour in a cup of water (layer on a baking sheet 1-1.5 cm). Water is needed so that the meat does not burn on the bottom. Put in a hot oven. Baking time 60 minutes, during baking, water should be added 1-2 times. Temperature regime: the first 20 minutes 200 degrees, then lower to 170, bake for 30 minutes. Remove the meat, unfold or tear the foil from above, do it carefully, otherwise you can burn yourself with hot steam. Try to keep the juice. Place in the oven for another 10 minutes to brown the meat on top. Increase the temperature to 200-220 degrees.

Cool the finished bell pepper (if you have enough patience!), Cut into slices and serve. This is how pork belly baked in foil in the oven is prepared. Enjoy your meal!






Author Elena Litvineko (Sangina)




You can also cook

This inexpensive and very easy-to-prepare roll can be a great snack for a family dinner or for holiday table. Men with strong alcoholic drinks eat such a roll with pleasure, especially if you also serve it with mustard and horseradish. Be sure to boil or bake potatoes for this appetizer, with it the boiled roll of pork belly goes perfectly to taste.

Prepare everything necessary products. Peel the skin on the pork with a sharp knife, if the bristles remain somewhere, it is better to grind it over a gas burner. Wash undercoats, dry.

Take two or three handfuls onion peel, put it in an old cauldron, which is not a pity, wash the husk thoroughly in several waters.

Pour about 1.5 liters of water, bring to a boil, put three heaping tablespoons of salt, peppercorns and bay leaf. The water will be quite salty, but don't let that bother you, the roll won't be salty.

Mix the seasonings, sprinkle them over the pork, salt and pepper to taste.

Twist the undercuts with a roll, tie in several places with silk thread, culinary twine or natural twine.

Put the roll in a cauldron, cook over moderate heat for 1.5 hours. Then turn off the stove and leave it to cool completely.

Put the cooled boiled pork roulade under pressure for several hours in the refrigerator, then cut it into thin slices and serve as a cold appetizer.

Enjoy.