Prepare pork belly roll. How to cook pork roll

And I would also like to make a reservation right away that all those who believe that fat is getting fat may not even read my recipe and inhale the aromas that will exude during the cooking process. Remember, they get fat not from the product itself, but from its quantity, so I do not advise you to use any products in huge quantities. Important: know the measure and then the extra pounds will not threaten you !!!

Now let's start cooking meatloaf with lard, I'll tell you how to cook it in foil baked in the oven.

In order to cook delicious homemade pork, you will need the following products.

Ingredients:

• Fresh pork lard with meat layer and skin (fat thickness about 2.5 cm) - 1 kg,
• Garlic - 5 large cloves,
• Salt - 1 tbsp. a spoon,
• Seasoning for lard and bacon (from Pripravych) - 1 pack (15 grams),
• Ground red hot pepper - ½ teaspoon.

Cooking process:

For this roll, you can use lard from any part of the carcass, but the main thing is that it has a good meat layer on it. As a rule, these are undercuts, it is also called paunchy, brisket. In young individuals, the ratio of meat and fat is the same in these areas, more often there is even more meat.

The lard with meat I suggested in the photo recipe was given to me by my mother from the village, so I can’t say exactly from which part it came from, but it’s delicious. It is important that the lard with meat is fresh, only fresh meat will make a delicious meat appetizer. Also, the original product should not be frozen, I repeat, only fresh. Well, let's get started?

First you need to rinse, use a knife to scrape off all the remnants of burning and traces of blood from the skin. Then dry with napkins.

Now you need to peel the garlic cloves and pass them through a press. It is advisable to mix spices with garlic and salt passed through a press, but you can immediately pour everything onto a prepared piece of pork with lard.

Thoroughly rub with the resulting very fragrant mixture. You also need to make small cuts in the meat layer, but do not pierce the skin!!! In the resulting cuts of the roll, you also need to put a mixture of garlic and spices.

Now you will need a strong thread or twine that you have. We tightly wrap the prepared pork rectangle in a roll, then tie it with a thread, fasten the thread at the end with several knots. Now we send the roll to salt or marinate, as you like. I have it stood for 1.5 days in a cool place in a closed container.

Then salty not ready pork roll should be wrapped in foil. Wrap like a “sweetie” or wrap well so that the juice that will stand out during baking does not flow out, but remains inside and soaks the pork roll. Also you can use for baking homemade roll bag or sleeve for baking.

Now we shift the roll wrapped in foil onto a baking sheet and send it to the oven for baking, which must be preheated to 200 ° degrees. The roasting time for the pork roll of the specified weight was 1 hour and 15 minutes.

You have no idea what an amazing aroma was in the kitchen during baking!

Let the finished roll cool a little, and then cut it randomly and enjoy the taste! Although you can eat hot roll, we love it with warm bread and sweet tea, very tasty.

I think that such a pork appetizer would be appropriate on any table, a festive one is no exception. Stuff such a roll of bacon and meat with herbs, crushed walnuts with garlic or prunes - why don't you festive snack in cut form! You definitely can't buy this in a store.

Bon appetit and good recipes!

At the beginning of the recipe, I want to clarify that the pork peritoneum, which is also called undercut, undercut or paunch, is such a part of the carcass that contains just perfect combination fat and meat. Therefore, awesomely tasty meat rolls are obtained from the underline. And today, I invite cooks to cook delicious roll from pork peritoneum boiled in the sleeve. My detailed recipe with step-by-step photos taken, it will also help you make this delicious, satisfying, tender, soft and, at the same time, easy-to-make, cold meat appetizer for your household in a slow cooker, which is customary in our family to cook for such big holidays as Easter, New Year and Christmas.

Roll products:

• pork undercuts - 1200 gr;
• ground black pepper - 1.5 tsp;
• ginger powder - 1 tsp;
• ground coriander - 1 tsp
• salt (preferably coarse) - 1 tsp;
• lavrushka - 5 pcs.;
• dried garlic - 1 tbsp.

How to make a pork belly roll boiled in a sleeve

Since the undercut necessarily comes with a skin, let's start preparing the roll by pouring the selected piece cold water and carefully scrape the pork skin with a knife from dirt.

Then, the pork should be dried with a paper towel or linen napkin.

Pour dried garlic, ground coriander, ginger powder into a bowl and mix spices.

We rub a piece of undercut with a spicy mixture and leave for half an hour so that the meat is saturated with spices.

Over time, we wrap a piece of the underside with a bay leaf and tightly wrap it with a culinary or simple thick white thread.

We put the formed roll in the sleeve into the slow cooker and add two cups of boiling water. We will cook the roll with the lid closed, setting the “quenching” mode for 60 minutes.

During this time, almost all water evaporates. At the end of the mode, we turn the roll over, without unfolding the sleeves, to the other side and set the multicooker to the “baking” mode for half an hour.

Boiled pork belly roll is ready. Carefully, so as not to burn yourself, take it out of the multicooker and cut the sleeve with scissors.

But we will cut it and serve it to the table after it has completely cooled, otherwise, boiled roll may lose shape and will not be nicely sliced.

Usually, I put the finished cooled roll (without freeing it from the culinary thread) in the refrigerator overnight.

But in the morning we take it out, carefully cut and remove the culinary thread from it and remove the bay leaf. Only after that, we cut the fragrant and tender roll of pork peritoneum into thin slices and serve to eaters with fresh bread for breakfast.

A nice addition to such a cold meat appetizer would be adjika, horseradish, mustard or any other hot sauce.

Having mastered the simple preparation of a simple and tasty boiled pork belly roll, you can not only quickly prepare a meat snack for the holiday, but also, at least partially, replace not always healthy purchased sausages.

It is rightfully called a homemade delicacy. Preparing it is quite simple, and does not require large expenses. The roll in the oven turns out juicy, fragrant and with a crispy appetizing crust. It can be served to the table in any form: cold and hot.

K is usually served with all sorts of sauces that can further increase them. taste qualities. Try to cook pork belly roll, you will definitely like it. This dish is perfect for decorating festive table. Only try to choose meat with a layer and preferably young.

Pork belly roll

We will need: peritoneum, five large cloves of garlic, bay leaf, black and red pepper, salt.

Preparation: thoroughly wash the pork and rub well with salt. You do not need to remove the skin, it will make a very tasty crust.

Grind the garlic, spread it evenly on the surface of the peritoneum, sprinkle abundantly with red and black pepper and put the parsley.

We roll the pork peritoneum roll as tight as possible and tie it with a sufficiently strong rope.

Now we take a large saucepan, put a roll in it, fill it with water, salt and leave to marinate for a day and a half.

After the set time has passed, we remove the peritoneum from the brine and dry it with a towel.

Next, put the roll in a baking sleeve and make a few punctures.
We send the baking sheet to the preheated oven and immediately reduce the temperature to the minimum. Here our roll will be baked for about three hours. Then we take the pan out of the oven. cut, take out the roll from the pork peritoneum, let it cool a little and send it to the refrigerator until completely cooled.

The dish is ready!

Pork belly roll in haste

We will need: one and a half kilograms of peritoneum, ten cloves of garlic, pepper, salt, any vegetable oil.

Preparation: Pass the peeled garlic through a garlic press. My peritoneum and rub well with pepper, salt and garlic. We twist it very tightly into a roll, tie it with a strong thread and put it in a baking sheet, previously lubricating it with oil. Bake for about an hour at 180 degrees. Cool the finished roll, cut the thread and cut into pieces.

Pig head roll

Required Ingredients: pig head, five cloves of garlic, a couple of sprigs of rosemary, a pinch of dried basil, rosemary and thyme, pepper, salt.

Preparation: Thoroughly clean the pig's head with a brush, then rinse and dry. We take the sharpest knife and carefully cut off the meat from the skull along with the fat. We separate the tongue and ears, clean them well and rinse.
We put the tongue along the head, in the place where the eyes were, we put pieces of meat. We slightly incise the muscles of the neck, sprinkle everything evenly with spices and rub well with chopped garlic. We turn the head into a tight roll and tie it with a dense thread or twine. We put sprigs of rosemary under the thread.

We take the largest baking dish, lay out pieces of cut fat in it and add spices. Put a roll on top of the fat, cover with a piece of foil on top and put in hot oven. We bake for about three hours, from time to time pouring the fat that has melted into the pan.

Before removing the roll, remove the foil and leave in the oven for a few more minutes until a golden crust appears. After that, cool the dish and put it in the refrigerator. for eight o'clock.

Pork skin roll

Necessary products: pork skins, a bunch of any greens, pepper, salt.

Preparation: We put a pot of water on a large fire. We take the skins without bristles, rinse well and put them in a pan with boiled water. We cook for an hour and a half. But just don't overcook them.

We lay out the finished skins on the table, sprinkle with salt, pepper and chopped herbs. We roll them into a roll. We wrap it in cling film and leave in the refrigerator until completely cooled. It is better to cut a chilled roll directly with a film.

Enjoy your meal!

Any festive table involves the presence of cold meat snacks. If you are bored familiar dishes, make a pork belly roll. Boiled, baked, with liquid smoke or in onion peel The variety of recipes is simply amazing. let's consider various options cooking pork roll.

How to cook pork belly roll?

Before we go to the kitchen to create our own cooking masterpiece, let's dwell on some of the intricacies of making a delicious roll:

• For the roll, it is better to choose the meat of a young pig, then it will be juicy and tender.
• When choosing the peritoneum, pay attention to its shade. We need light pink meat with a layer of white fat.
• To preserve the taste and juiciness of pork, the meat must be washed with running water, but in no case should it be soaked.
• Frozen pork is not suitable for making a roll, as it will turn out hard and loose.
• If you cook a roll of pork peritoneum in onion peel, then it will acquire a rich shade.
• To add flavor to the finished roll, sprinkle the pork with freshly squeezed lemon juice.

Attention! The calorie content of the finished roll will depend on the thickness of the fat layer. The larger it is, the higher the calorie count.

classic roll

Better try first classic recipe with a photo of pork belly roll. Having mastered it, you can easily add new flavor notes to the dish, for example, use prunes or mushrooms as a filling. Particular attention should be paid to the choice of spices, because they saturate the roll with a unique aroma and piquant taste.

Compound:

• 1 kg 500 g of pork peritoneum;
• table salt to taste;
• ground black pepper and peas to taste;
• 3-4 leaves of laurel;
• blend of seasonings;
• to taste fine-grained mustard.

Cooking:

Make your culinary task easier

And now let's figure out how to make a roll of pork peritoneum boiled in a slow cooker. This kitchen assistant will greatly facilitate our task. Such a cold appetizer is best served with horseradish or mustard.

Compound:

• 1.5 kg of pork peritoneum;
• 3-4 cloves of garlic;
• 1 tsp ground black pepper;
• 1.5 tsp table salt;
• 2 tsp gelatin.

Cooking:

You can also cook smoked rolls in the slow cooker. To do this, you need to combine 10 ml of liquid smoke with spices and salt, and then rub the peritoneum with the resulting mass and leave it for half an hour in the refrigerator. Then we wrap the roll with foil, set the “Baking” option and wait one hour. Attention: it is better to cook small rolls in this way.

Bake the roll in foil

Especially juicy and tasty is the pork roll from the peritoneum in the oven. And in order to preserve the juiciness of the meat, we will use foil. In addition, the pork will be soaked and satiated own juices which will give it tenderness and a wonderful aroma.

If you are worried about your figure, we hasten to inform you that the calorie content of such a snack is 170 Kcal.

Compound:

• 1 kg of pork peritoneum;
• to taste garlic cloves;
• chili pepper to taste;
• a blend of spices;
• salt.

Cooking:

1. We will not regret our time and prepare the meat in the evening. Rinse it well and dry it. Generously rub the peritoneum on both sides with salt and place in a saucepan.
2. Cover the container with a lid and send it to the refrigerator overnight. During this time, the peritoneum will give juice.
3. After the allotted time, we take out the meat and wash it from salt.
4. Along the entire length of the peritoneum, on the inside of the future roll, we make deep cuts with a knife, almost reaching the skin, but without damaging it.
5. Grind the chili pepper and garlic cloves with a blender. We should get gruel.
6. With the resulting gruel we rub the inside of the roll, we also add spices. Attention: we need to leave a little mixture.
7. We form a roll and fasten it with twine.
8. We coat the outside of the roll with a mixture of pepper and garlic and wrap it in foil.
9. We bake the dish at a temperature mark of 180 degrees for about 1.5 hours.
10. Cool the appetizer and serve with any sauce or ketchup.

Many meat dishes already a little boring, and want something new and original? We invite you to cook a stunning and very tasty pork belly roll, which will definitely not leave anyone indifferent. You can serve such a dish with any side dish, or you can simply put slices on bread and make a delicious sandwich.

pork belly roll recipe

Ingredients:

• pork peritoneum - 1 kg;
• vegetable oil - 3 tbsp. spoons;
• garlic - 3 cloves;
• soy sauce- 2 tbsp. spoons;
• Worcestershire sauce - 5 drops;
• spices.

Cooking

Now we will tell you how to make a roll from the peritoneum. So, first, wash the pork thoroughly and dry it thoroughly with a paper towel. If you come across a very thick piece and not convenient for folding, then cut it carefully along the thickness, but not completely, after which we open it like a book. Next, we make deep cuts across the meat, at a small distance from each other.

In a bowl, mix a "cocktail" to lubricate our roll. We clean the garlic from the husk, squeeze it through a press, add vegetable oil to it, pour in the Worcestershire sauces, if desired, put ground paprika or hop-suneli seasoning. Then, with a clean palm, generously coat the meat with the prepared spicy mixture, first on one side, tightly roll it into a roll, simultaneously spreading it on the other side.

Next, we tie the resulting “sausage” with twine, place the roll in the baking sleeve and tightly fasten the ends. After that, we make several small holes on top with a toothpick for steam to escape and put the pork on a baking sheet. We bake the peritoneum roll in the oven, heated to 180 degrees, for about 1.5 hours, depending on the weight of the pork. Then carefully remove the dish, cut the sleeve, tuck it to the sides, and bake for another 30 minutes until golden brown. Now turn off the oven and leave the dish there until it cools completely, after which we transfer it to beautiful dish, remove all the threads, cut into slices, put in the refrigerator for 15 minutes, and then serve.

Pork belly roll in foil

Ingredients:

• pork peritoneum - 1 kg;
• garlic - 8 cloves;
• spicy capsicum- 1 PC.;
• spices.

Cooking

To prepare a roll from the peritoneum, we take meat and salt with dry salting. To do this, pour salt into a small tray so that it completely covers the entire bottom of the vessel. Now gently lower the peritoneum there and put it on the salt with the skin down, also sprinkling the top and sides of the piece. In this form, we send the pork all night or in the refrigerator, or simply leave it on the table in the kitchen. During this time, the meat will release juice, and in the morning it will be possible to cook it.

The next day, the peritoneum is washed quickly under water, thereby removing all the salt. With a knife across the meat piece we make up to skins deep cuts. Peel the garlic, squeeze through a press and mix with hot pepper twisted through a meat grinder. Mix everything thoroughly and rub the peritoneum with the resulting mixture on one side, smearing the incisions well. Now we roll the pork tightly with a roll, at the same time smearing the other side, and tighten it with twine so that it looks like a big sausage.

Next, take a sheet of foil and wrap the resulting roll in 2 layers. We place it on a baking sheet, or put it in a baking dish. We preheat the oven to 180 degrees and bake our dish for about an hour and a half. Ready meatloaf carefully remove from the peritoneum, release from the foil and let it cool properly. After that, we cut the threads from the meat, cut into slices and treat everyone.