How to make paunch at home. Puzanina roll, pork in the oven

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.

Once again, having 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.

Take a whole, large head of 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, it is cut off so that there is a layer of meat and a layer of bacon, 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 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 warm water and rinse 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 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 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.

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

Puzanina - the abdominal part of the pork carcass, which is characterized by the presence of a layer of meat and. After baking, the roll is covered with a ruddy glossy crust, which gives the dish not only an interesting texture, but also an attractive appearance.

Oven roll recipe

Ingredients:

• fennel seeds - 2 tbsp. spoons;
• black peppercorns - 1 teaspoon;
• garlic - 3 cloves;
• thyme - 1 bunch;
• olive oil - 3 tbsp. spoons;
• paunch - 2 kg;
• lemons - 2 pcs.

Cooking

Fry the fechel and pepper in a hot frying pan without oil for a couple of minutes. Grind the fried spices with a mortar and pestle along with a good pinch sea ​​salt and 3 cloves of garlic. The resulting spicy paste is mixed with 2 tablespoons of olive oil.

We wash the pork belly and dry it. We lay the meat with the skin down, after which we distribute the garlic mass over the entire surface. Lay the fennel sprigs on top of the garlic paste. We turn the bell pepper into a roll and fix it with twine. We put the finished roll to marinate in the refrigerator for 2-3 hours.

Before baking, rub the skin with the remaining olive oil With salt. We cook the roll at 200 degrees for 30 minutes, after which we pour the bell pepper with the juice of 2 lemons and return to the oven for 2 hours, lowering the temperature to 180 degrees. After the time has elapsed, add heat again and raise the temperature to 220 degrees for 30 minutes. The roll should rest for 20 minutes before serving.

Boiled pork roulade

Ingredients:

• fatty paunch - 1 kg;
• garlic - 1 head;
• bay leaf - 4-5 pieces;
• black and red pepper, salt - to taste.

Cooking

We clean a piece of bell pepper with fat with a knife from the side of the skin, if necessary, rinse and pat dry with paper towels. Peel the head of garlic (5-6 cloves) and cut into small slices.

Sprinkle a piece of pork belly generously with salt and pepper on all sides. We make deep cuts in the meat with a small knife and put pieces of garlic in them. In addition to garlic, you can stuff meat with anything: carrots, peppers, capers or aromatic herbs. Sprinkle the top with crushed bay leaves.

We turn the paunch into a roll, fix the roll with twine and put it in a bag. Boil the bell pepper directly in the bag, in boiling water for 3-3.5 hours. Before serving, it is necessary to cool completely in the refrigerator, and then cut into thick pieces and serve.

Puzanina is meat from the lower part of the pork carcass, below the brisket (from the abdomen). When cutting the carcass, it is cut off so that there is a layer of meat and a layer of bacon, 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 under warm water and rinse with 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 covered with 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 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.
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!