This appetizer can be served as self-dish and also use it as a filling for sandwiches.

1. Put the pork knuckle in a deep saucepan. Pour 3 liters of cold water into the dishes, and when the liquid boils, remove the foam with a spoon and reduce the heat to a minimum. Boil the meat for 2.5 hours, then add salt, peppercorns and Bay leaf.
2. When the meat is tender, remove the shank from the pan and transfer to a cutting board. Carefully remove the bone and unfold the workpiece.
3. Finely chop the peeled garlic with a knife. Lay it on top of the pork.
4. Roll up the workpiece and wrap it in cling film.
5. Put the shank in a bowl under oppression. You can use a cutting board, and put on it liter jar with water.
6. Send the roll for 10-12 hours in the refrigerator.

When the right time has passed, release the roll from the film and cut it into thin slices. Serve it to the table with a side dish of cereals or vegetables, bread, horseradish and mustard.

Boiled Pork Roll Recipe

This tasty dish Ukrainian cuisine looks very appetizing and has a spicy aroma. It is prepared from the peritoneum with a thin and delicate skin. When choosing a piece for a roll, pay attention to the fat - the more it is, the juicier the roll will be.

1. Rinse a piece of peritoneum weighing 1500 g under running water, and then dry it with paper towels.
2. Mix 1 teaspoon of Provencal herbs, 2 tablespoons of sea salt, 0.5 teaspoon of ground pepper. Rub meat with spices.
3. Peel the head of garlic from the husk, cut the slices into thin slices. Lay them out on the board.
4. Roll up the meat, then tie it securely with twine.
5. Place the meat in a heatproof roasting bag and lower into a pot of water.
6. Put the dishes on medium fire and wait for the liquid to boil. After that, reduce the heat and cook the roll for 1.5-2 hours.
7. When the meat is ready, cool it to room temperature.

Before serving, try to cut the roll as thin as possible. The appetizer goes well with strong drinks, and you can supplement it with mustard or spicy tomato sauce.

Boiled pork rolls are often stuffed with mushrooms, cereals, vegetables, and prunes. An interesting taste of the snack can be given with the help of aromatic herbs and spices.

Subtleties and recipes for cooking pork meatloaf

For a family holiday dinner, pork roll fits perfectly - it is delicious, fragrant, solemn dish all meat-eaters will eat it with pleasure, and they will definitely praise such a talented culinary specialist. Therefore, we are learning how to cook pork meat rolls deliciously, because the holidays are just around the corner!

Certainly, meatloaf can be prepared from any type of meat, but it is pork that is in favor with culinary specialists when it comes to this dish, because. its characteristic taste is the best suited for the roll. Of the parts of pork, the peritoneum is best suited for making a roll, but other parts of the carcass can be used, in which layers of fat and meat alternate.

The process of making a roll from any meat is considered not the easiest, however, if you look, there are no particular difficulties in it: first you need to buy a wide, flat and large piece good pork, then beat it on both sides with a meat mallet, season with spices and roll tightly.

In most cases, such rolls are prepared with fillings.

In the case of pork best options for the filling there will be prunes, apples, dried apricots, mushrooms. So, as you can see, any culinary specialist, even without much experience, can cook this dish.rolling meat rolls.

Features of cooking pork rolls

Choose a piece of meat that is not too thick, otherwise it will be very difficult to roll it up.

The roll during the cooking process should not fall apart, and the filling should not fall out of it, so you need to roll it very tightly, leaving no air gaps between the meat and the filling. Always tie such rolls - for this you can use special devices (culinary or silicone threads, twine, etc.) or ordinary threads. It is better to chip off the edges of the roll with wooden toothpicks.

Do not forget to use spices that are very well suited to meat such as pork, making it taste richer, brighter and more refined.

Pork meatloaf recipes

Pork rolls are brought to culinary readiness different ways: they can be stewed, boiled, baked and fried - as the chef prefers. Together with the variety of toppings that you can cook this dish with, this makes it really versatile, and you can make it for every taste.

Recipe for a simple pork roll with dried apricots and cheese

You will need:

1kg pork

100g dried apricots,

1 large onion

cheese, pepper, salt.

How to cook a simple pork roll with dried apricots.

Cut the pork flesh so that it can be unfolded like a book, beat off, rub with pepper and salt. Steam the dried apricots, finely chop the onion, cut the cheese into pieces. Put dried apricots with cheese and onions on the meat, roll it up, put the roll on foil, wrap it tightly, bake in an oven preheated to medium temperature until the meat is ready. Serve with pickled fruit or sauerkraut.

You can safely replace the products for the filling; for flavoring meat, in addition to pepper and salt, use other spices. Having learned how to cook such a simple roll, you can move on to more complex options.

Recipe for pork roulade with prunes

You will need:

a large piece of pork (one in which you can make a pocket and stuff it),

2 sour apples

150g prunes,

filling - 300ml meat broth,

100ml cream

4 tbsp vegetable oils,

1 tbsp currant jelly,

½ tsp salt,

ground ginger and black pepper - 2 pinches each.

How to cook pork roll with prunes.

Steam the prunes, if there is, remove the seeds. Peel and roughly chop the apples, removing the seeds. Rinse the meat, dry it, make a large cavity - a pocket, rub inside and out with ginger, pepper and salt, put prunes and apples in the pocket, sew it up. Brown the roll in butter on all sides. Drain the fat, leaving a little, put in a baking dish, pour in the broth, fry for 1 hour - 1 hour 15 minutes, adding hot broth if necessary. Leave the finished roll to cool in the oven. meat sauce, obtained after cooking, mix with cream and boil. Put the jelly, pepper and salt, mix. Serve the roll, cut into portions, with the prepared sauce.

Pork meatloaf recipe with pistachios and cheese

You will need:

1 kg pork loin,

200g peeled pistachios,

100g Russian cheese,

50ml olive oil

2 cloves of garlic.

How to cook pork meatloaf with pistachios.

In a blender, mix the pistachios with garlic and cheese into a paste, adding a little bit at a time olive oil. Clean the layer of meat from fat, cut it with a book along the narrow side, unfold it, beat it with a hammer, lay out a layer of filling, smooth it over the meat. Roll the meat into a roll, tie it with threads, put it in a baking dish, cover with foil, cook in a preheated oven (190 degrees) for 40-45 minutes, remove the foil and brown the roll for 5-10 minutes. When serving, cut the roll into slices of 1.5-2 cm thick.

Recipe for pork meatloaf with smoked lard

You will need:

1kg pork balyk,

300g smoked lard,

200-300g hard cheese

5 garlic cloves,

grain mustard,

crap,

mayonnaise,

spices for meat

black pepper, salt.

How to cook pork roll with lard.

Cut a piece of salmon so as to unfold it into a rectangle with a booklet, beat it off slightly, rub with pepper and salt, grease with a small amount of mustard and horseradish. Spread lard, cut into small pieces, grated cheese and garlic passed through a press all over the meat. Twist a roll of meat, tie it with threads, fasten it with toothpicks, rub with spices and coat with mayonnaise, wrap with foil, put on a baking sheet and bake for about 75 minutes in an oven preheated to medium temperature, removing foil 15 minutes before the end of cooking to make a golden crust.

Meatloaf is festive, not too difficult and really tasty! Any celebration with such a dish will be remembered by relatives and friends, and you, having prepared such a wonderfuldish, you will not be left without compliments.

Cold appetizers help out in the morning on weekdays and decorate the table on holidays. Boiled pork roulade wonderful option such an appetizer. Preparing is elementary simple, does not require any expensive components, and the taste is such that you want to repeat the dish week after week.

Basic Recipe boiled pork roll does not require anything at all, except for a cheap piece of meat, salt and pepper. If you want to diversify the recipe, you can add other ingredients: garlic, prunes, dried apricots, pistachios, cheese. In general, even in such a simple recipe there are opportunities for creative search.

Boiled pork roll - general principles of cooking

The easiest way to cook a dish is from a cheap peritoneum (underbelly, undercuts). It costs a penny, and in the process of processing and proper cooking turns out to be almost a masterpiece culinary arts. An amateur, of course, but very tasty and satisfying.

On the roll, you can take other parts of the pork carcass, in which layers of fat and meat alternate. For example, cut a thin layer from the costal part or from the shank. It is not necessary to cut off the skin - it gives ready meal special charm. Of course, you will have to carefully scrape it off so that the skin turns white, without signs of bristles.

If the top layer of meat is thick, it can be beaten off with a hammer. To give the piece the desired shape, it is necessary to tightly roll the piece into a roll and tightly tie it with twine or food thread. stuffed rolls boiled pork can be cooked with dried apricots, apples, mushrooms, prunes, nuts.

From spices in water for cooking, you can add peppercorns, rosemary, cardamom, cloves, bay leaf.

Pork roll boiled with garlic "Homemade"

A simple recipe that requires nothing but meat, salt and garlic. This boiled pork roll is very similar to homemade lard. You can add any spices to the meat to taste.

Ingredients:

Kilogram pork meat(thin puff piece);

Three cloves of garlic;

Salt, seasonings to taste;

Peppercorns.

Cooking method:

Cut a piece of pork meat (undercuts) so that the edges are even.

Scoop out the skin, if you do not want to cook a roll with it, cut it off.

Rub the meat with salt and spices.

Crush the peppercorns and sprinkle over the middle of the piece.

Crush the garlic with the tip of a knife and put it in the middle too.

Roll the piece into a tight roll, tie with strong threads.

Put the roll in tight package freezer or baking sleeve.

Put the bag with meat in the pan, pour cold water and send to the fire.

Bring to a boil, cook for one and a half to two hours at a medium boil.

Turn off the heat, leave the meat to cool in the water.

Take the meat out of the bag and put it on a plate lined with paper towels.

When moisture is absorbed, remove the twine.

Cool the boiled pork roll by sending it to the refrigerator.

Cut into thin slices and serve.

Pork roll boiled in onion skins

Appetizing view of meat onion husks. It can be added to the water when cooking the roll.

Ingredients:

One and a half kilograms pork belly;

One hundred grams of onion peel;

Ten leaves of laurel;

Dried herbs (three to four tablespoons);

Peppercorns (ten to fifteen pieces);

One hundred grams of salt.

Cooking method:

Cut out all the bones and cartilage from the brisket.

Crush bay leaf and pepper.

Grate the meat with a mixture of laurel, salt, herbs and pepper.

Roll up the sheet.

Cut off the excess edges so that the skin comes together butt evenly.

Secure the roll with thread.

Put the bundle in a saucepan, pour water, throw in the husk, salt, send to the fire.

Bring to a boil, reduce the heat to a minimum and cook for two hours.

Leave the meat in the water to cool.

Dry on a towel.

Put the boiled pork roll in a cup, set oppression and set it in the cold for two hours.

Remove the threads, store in the refrigerator.

Pork roll boiled with prunes and wine

The sour sweetness of prunes goes well with tender pork. It turns out not only tasty, but also a beautiful roll, which is good both hot and cold.

Ingredients:

A kilogram of pork pulp;

Two hundred grams of prunes;

Half a glass of dry red wine;

Salt and pepper;

A little vegetable oil (two tablespoons);

Bay leaf.

Cooking method:

Wash prunes.

Pour wine into a saucepan, put prunes and bay leaves and put on medium heat.

After boiling, reduce the heat to a minimum, simmer under the lid for about fifteen minutes.

Cut the meat so as to get a layer in the form of a rectangle.

Beat off the resulting piece with a hammer.

salt and pepper.

Spread the prunes over the meat, roll tightly into a roll.

Tighten with twine so that the edges are evenly fixed.

Put in a bag for baking, tighten the edge.

Boil the roll in water as written in the first recipe.

Remove from the cooled water, remove the twine, dry and put in foil for storage.

Cool completely in the refrigerator for 6-8 hours.

Pork roll boiled with apples

Sour apples are also combined with lard. It turns out an appetizer with a harmonious sour-sweet aftertaste and a delicate aroma. To prepare this pork roll boiled with apples, you need an inexpensive pork knuckle.

Ingredients:

One rudder;

Two sweet and sour apples;

Three cloves of garlic;

Pepper (to your taste);

Tablespoon of sour cream.

Cooking method:

Wash the shank well, dry and cut.

Remove tendons and bones.

Chop the garlic with a knife.

Salt the meat, sprinkle with pepper and garlic.

Cut apples, remove partitions and seeds.

Cut apples into thin slices.

decompose apple slices on the meat and wrap it in a tight roll.

Put the roll into a special heat-resistant sleeve made of food film.

Boil the meat for three hours over low heat.

Take the pork out of the sleeve, dry it for half an hour.

Grease a baking sheet or mold with oil.

Preheat oven to 250°.

Put the roll on a baking sheet, coat with sour cream and send to the oven.

Boiled pork roll is finally ready when a golden crust forms.

Pork roll boiled with cheese and pistachios

If you want to make something special out of a tasty, but simple roll, you can stuff the meat with pistachios and cheese. It will turn out great delicious option appetizers with a claim to originality. It is important to choose lean meat, for example, tenderloin without fat or a piece of fillet.

Ingredients:

seven hundred grams pork tenderloin;

Half a glass of pistachios;

Three hundred grams of semi-solid or hard cheese;

Three tablespoons of vegetable oil;

Seasonings at your discretion;

Cooking method:

Chop cheese and pistachios. You can do this on a grater, in a blender, in a meat grinder - as convenient. It is necessary to get a pasty filling, the density of which can be varied at your discretion.

Cut the pork piece into slices no thicker than a centimeter.

Beat the meat so that it becomes thin and stretches well.

Putting one piece of pork on another, lay them out in the form of a rectangle. Joints should occupy at least one and a half centimeters.

Salt the meat, sprinkle with pepper and seasonings.

Distribute the filling.

Gently, holding the edges, roll the meat pieces into one roll, tighten with twine.

Put a piece in a bag of cling film, cook for an hour and a half at a slow boil.

Allow the meat to cool in water, then remove from the bag and pat dry.

Refrigerate for at least three hours, then serve.

Pork roll boiled "Simple"

Lovers of natural flavors should like the simplest roll boiled pork, in which no spices need to be added at all. It turns out an appetizer with traditional taste pork ham, not interrupted by garlic, bay leaves, or other seasonings.

Ingredients:

Any piece of pork available;

Cooking method:

Expand the meat into a layer. If it is the peritoneum, peel the skin. If it's a fillet, cut and unfold the rectangle. If the roll is from the costal part, cut off the meat from it.

Salt the pork on both sides.

Roll tightly into a roll, secure with twine.

Place the roll in a roasting sleeve or a strong bag.

Place the roll in the refrigerator for three days.

Then boil the meat in slowly boiling water (about an hour and a half).

Cool in ice water without removing from the package.

Send again to the refrigerator for the night.

Remove the ropes, drain the jelly, and cut the meat and serve.

Boiled Pork Roll - Tricks and Useful Tips

In order for the pork to roll easily into a roll, you need to select layers of meat thinner.

If you want to cook a roll, and only a piece of pulp is available, it can be cut into a rectangle as follows:

Mentally divide the piece horizontally into three parts;

Make a horizontal cut on top of the piece, without cutting to the end about a centimeter;

Turn the knife with the cutting surface down perpendicular to the table;

Turn the knife horizontally again and make a reverse cut parallel to the first;

Expand the meat - you get a rectangle.

The roll will turn out tasty and keep the filling if there are no gaps between the meat layers. This can be achieved only by tying the roll with twine, cooking string, silicone threads. To be sure, if the seams could not be fixed flush, you can chop them with wooden skewers or toothpicks.

To protect kitchen surfaces from splashes when beating meat, you need to put it under a film or in a plastic bag. The surface of the film must be strong enough, otherwise it will tear.

Delicious stuffing for the roll will be steamed dried apricots. It can be combined with onions and cheese. Get original and beautiful.

How can you surprise your family and friends invited to dinner? Of course delicious and unusual dish. If you are now puzzled by the question of what to apply to festive table, then let us offer you a great idea. Delight your guests with pork meatloaf, and we will share with you some interesting and at the same time simple recipes.

Meatloaf Secrets

• To make a roll at home, you need to take a wide, but not too thick piece of pork;
• Before wrapping the meat in a roll, you need to beat it well, but try to make sure that there are no holes;
• So that the roll does not crumble during cooking, it must be rolled very tightly, leaving no air gaps between the meat and the filling;
• Before sending the roll to the oven or to the pan, be sure to tie it. To do this, we recommend using culinary or silicone threads, twine, but regular threads are also suitable. The edges of the roll also need to be fixed, for this, take wooden toothpicks.

Pork belly roll with garlic and spices

You will need:

• pork belly - 1 kilogram,
• garlic - 7 cloves,
• vegetable oil - 4 tablespoons,
• soy sauce- 2 tablespoons,
• - a few drops
• black pepper - to taste
• seasonings for meat - to taste,
• salt - to taste.

Cooking method

• Wash the peritoneum well. We discuss.
• In a bowl, mix vegetable oil, soy and Worcestershire sauces, salt, pepper and seasonings for meat. Add minced garlic.
• We grease one side of the peritoneum with the prepared sauce, wrap it in a roll, lubricating the other side of the pork as well.
• We tie the resulting meat roll with silk thread or twine.
• We put the roll in a baking bag, if there is no sleeve, then you can wrap the roll in foil folded in 2 layers. We make several punctures in the bag / foil with a toothpick.
• We send it to the oven heated to 180 degrees. Bake the roll for 100 minutes. Half an hour before cooking, the bag / foil can be opened, then the roll will be covered with a delicious golden brown.
• Let the finished roll cool down, preferably without removing it from the oven, remove the threads and cut into portioned pieces. Let's take a test!

Meatloaf with carrots and mushrooms

You will need:

• pork - 800 grams,
• champignons - 200 grams,
• garlic - 3 cloves,
• carrots - 2 pieces,
• onion - 2 pieces,
• ketchup - 1 tablespoon.
• salt - 1/2 teaspoon,
• dried oregano - 1/2 teaspoon,
• dried basil - 1/2 teaspoon,
• pepper mixture - 1 pinch,
• vegetable oil - to taste.

Cooking method

• We clean the onion. Finely cut.
• Rub the peeled carrots on a fine grater.
• Heat vegetable oil in a frying pan. We fry vegetables.
• Mushrooms cut into cubes. We send to the onions and carrots and fry until tender.
• My meat. We discuss. We cut into layers about a centimeter thick. We beat well.
• In a separate bowl, mix the prepared spices and the garlic passed through the press.
• Lay the pieces of meat overlapping on the foil.
• Lubricate with a mixture of spices and garlic.
• Lay out the fried vegetables.
• We roll the yummy into a roll. We tie with threads or silicone tubes. Wrap with foil.
• We send the roll to the oven preheated to 200 degrees for an hour.
• After the specified time, we grease the roll with ketchup and send it to the oven for another quarter of an hour, we no longer wrap it with foil.
• Ready meatloaf with carrots and mushrooms is ready. Serve with greens and your favorite side dish.

Pork roll with dried apricots and cheese

You will need:

• pork (pulp) - 1 kilogram,
• dried apricots - 100 grams,
• cheese - 100 grams,
• onion - 1 piece,
• salt - to taste,
• spices for meat - optional.

Cooking method

• We cut a piece of pork in the middle so that it can be opened like a book. We fight off.
• Rub with salt and pepper. Sprinkle with spices.
• Dried apricots pour boiling water. We leave for 5-10 minutes. We discuss. Finely cut.
• Cheese cut into small pieces or rubbed on a grater.
• We chop the onion finely.
• Spread the prepared dried apricots, onions and cheese in an even layer on the meat.
• Roll up roll. Tie well with twine. Wrap in foil.
• We bake the roll for 80 minutes at a temperature of 200 degrees in a preheated oven.
• Cut the finished roll into portions. Serve to the table with.

Pork roll with prunes

You will need:

• pork - 1.5 kilograms,
• sour apples - 2 pieces,
• pitted prunes - 150 grams,
• meat broth - 300 ml,
• cream - 100 ml,
• vegetable oil - 80 ml,
• currant jelly - 1 tablespoon,
• salt - 1/2 teaspoon,
• ground ginger - 2 pinches,
• ground black pepper - 2 pinches.

Cooking method

• Steaming prunes.
• We clean the apples. We remove the seeds. We cut big.
• My piece of meat. We discuss. We cut in such a way that we get a pocket inside.
• We rub the inside and outside of the meat with prepared spices.
• We put prunes and apples in a pocket. We sew so that the filling does not spill out. Roll up and tie with string.
• On the vegetable oil brown the roll on all sides.
• Put into a baking dish. We add broth. Bake for 75 minutes in an oven heated to 180 degrees. Periodically, do not forget to look at the roll and, if necessary, top up the broth.
• After the specified time, the roll is not removed from the oven, but we wait for it to cool completely.
• Serve pork roll with prunes and apples with sauce. To prepare the latter, it is necessary to mix the juice and cream released during the roasting of the roll, add salt and pepper, bring the mixture to a boil. Let's try!

Pork roll with pistachios and cheese

You will need:

• pork loin - 1 kilogram,
• pistachios, peeled - 200 grams,
• semi-hard cheese - 100 grams,
• olive oil - 50 ml,
• garlic - 1 clove,
• ground black pepper - to taste,
• salt - to taste,
• - optional.

Cooking method

• We combine pistachios, garlic and cheese in a blender, gradually pouring in oil.
• We cut a piece of meat, as described in the recipe for roll with dried apricots and cheese.
• We beat the meat. Salt. Pepper. We season with spices. We spread the filling of cheese, garlic and pistachios.
• We roll up. We tie with threads. We send it to the baking dish. Cover with foil.
• Bake in an oven preheated to 190 degrees for 45 minutes. After that, you need to remove the foil and hold the roll in the oven for another 5-10 minutes so that it browns a little.
• Cut the finished pork roll with pistachios, cheese and garlic into portioned slices about 1.5-2 centimeters thick. Bon Appetit!

Meatloaf is an excellent solution for a festive table, as the dish turns out to be tasty, juicy and fragrant. However, vegetarians may not like it, but if your company does not have those who have excluded meat from their menu, then feel free to go to the kitchen to create cooking masterpiece, and do not forget to share your successes with the visitors of the portal site by leaving a comment on this text!

Drawing up a menu for the festive table is not complete without choosing delicious, but high-calorie meat products. It can be hot dishes, puff or seasoned salads, as well as mandatory aromatic snacks.

Among the latter, pork belly roll is very popular. We offer you recipes for its preparation in different ways with visual photos.

Boiled pork belly roll

The recipe for this dish is perfect not only for a festive table, but also for a dense, hearty breakfast, wonderfully harmonizing both with side dishes of potatoes and mushrooms, and with tomato sauce, brown bread.

Before preparing all products, it is necessary to find a dense thread for tying and securing the roll from the peritoneum. The meat should be taken fresh with light fat - it will retain juiciness and give a denser texture to the dish for easier cutting.

Having chosen a piece of the peritoneum of a more rectangular shape, it is required to rinse it, dry it and cut out the veins. The pork skin should be scraped with a knife.

Spread a piece of meat on the work surface, pour a couple of tablespoons of salt and a mixture of peppers on it, rub them well into the surface.

On top, squeeze the peeled garlic through the garlic press, grate the carrots and level, evenly placing on the meat.

Next, you need to fold the peritoneum section as tightly as possible and tie it with prepared threads both across and along the entire roll, trying not to damage the surface of the pork skin.

Place the roll in a large container, pour hot water three centimeters above its surface. Pour in the remaining spoonful of salt, bay leaf, peppercorns and boil for an hour and a half.

After the end of cooking, you do not need to get this dish out of the hot brine - let it cool down in it.

Then it should remain in the refrigerator for about one more hour, only after that you can remove the threads and try the roll in a perfect combination with mustard, adjika and brown bread.

Pork belly roll in the oven

The variety of meat dishes knows no bounds. Many housewives are trying to improve them, using new spices, experimenting with the composition and adding new products, combining with various side dishes.

Juiciness and taste qualities of baked pork belly roll are simply amazing, thanks to the use in cooking oven. To create a fragrant roll in the oven you will need:

• thin pork peritoneum - 0.8 kg;
• vegetable oil- 50 g;
• soy sauce - 50 g;
• garlic - 15 g;
• Worcestershire sauce - 5 g;
• adjika - 15 g;
• spices to taste - 15 g.

Cooking takes two and a half hours, and the calorie content of one hundred grams of a dish from the peritoneum is slightly reduced (compared to the previous recipe) and amounts to 200 kcal.

On the working surface, lay out a piece of pork peritoneum washed and wiped dry and cut out the veins, if any.

To lubricate the roll, you need to prepare a mixture of sauces and seasonings. A small container is taken, where soy sauce is poured, garlic is squeezed through the garlic, vegetable oil, adjika, spices and Worcester sauce are poured. The whole mixture is thoroughly mixed.

Part of the sauce mixture is poured onto the surface of the prepared meat cut and well smeared for absorption. Then the roll is tightly folded and fixed with a thread across and along the entire length. The already twisted piece of peritoneum is again smeared with a mixture of sauces, and placed in a baking sleeve, which needs to be loosely sealed.

In an oven preheated to a temperature of 180 °, the roll is baked for an hour and a half, and then the sleeve is cut to give the dish a beautiful golden crust.

Cool down better roll in the oven, and then it needs to be cut and kept in the refrigerator for ten minutes before serving.

Oven foil roll recipe

Any dish cooked in the oven has its own unique taste. In the preparation of this dish, an urgent need is to use foil, which will allow the juice not to flow out, and the meat to be saturated and saturated with its own wonderful aroma. At the same time, the pork roll from the peritoneum in foil will turn out to be dense, soft and very juicy. For the dish you will need:

• pork belly - 1 kg;
• garlic - 40 g;
• hot pepper - 1 pod;
• spices to taste - 15 g;
• medium-sized salt - 30 g.

It will take ten hours to prepare the abdomen, two hours to cook the roll, and the calorie content will be 170 kcal.

The selected cut of the pork belly needs to be prepared for baking. To do this, rinse the meat thoroughly, let the water drain and rub thoroughly with salt on both sides. Next, immerse it in a dry container, send it to the refrigerator for ten hours, having previously covered it with a lid so that the skin does not harden, and the greasy and meat part does not become weathered.

After this time has elapsed, remove the meat cut that has already let the juice out of the refrigerator and rinse it from unnecessary salt. Along the entire length of the abdomen from the side of the meat part, make deep cuts to the very skin, trying not to damage its integrity. Hot pepper should be finely chopped, and it is better to grind with a blender into gruel, along with garlic.

It is good to wipe the inner surface of the future roll with this mixture. Then tightly wrap the cut of the peritoneum, fix it with a thread across and along in such a twisted form.

Coat the outer part of the roll with pepper mixture and wrap in a piece of foil a couple of times.

Having placed a roll of foil in a baking dish, send it to an oven preheated to 180 ° for an hour and a half.

The roll should be cut after it has completely cooled down, and you can simply serve it with bread, various sauces, ketchups, as well as adjika and mustard.

- a delicious dish worth cooking. Especially useful recipe will be the one who keeps fasting.

Pork escalope - despite the fact that the dish is a restaurant dish, it can be cooked at home.

Lagman in a multicooker. Our step by step photos and tips to help you prepare this dish.

How to cook a roll in a slow cooker

The kitchen has a lot of household equipment that helps and facilitates many processes in the preparation of various dishes. So, in a slow cooker, you can cook a fragrant pork belly meat roll. For this you will need:

• pork peritoneum - 1 kg;
• carrot - 100 g;
• onion - 100 g;
• garlic - 30 g;
• red, black pepper - 10 g each;
• water - 2 l;
• salt - 100 g;
• bay leaf - 3 pcs.;
• dried basil - 10 g.

It will take only a couple of hours to cook, and the calorie content of one hundred grams of roll will be 210 kcal.

Before preparing any meat dish rinse the meat cut and let the water drain. Carefully scrape the skin with a knife.

For uniformity of the entire surface, you can slightly beat off the peritoneum or simply make small transverse incisions. Then salt, sprinkle with peppers, add peeled and chopped garlic, add basil. Thoroughly rub the whole mixture and rub into the meat surface of the peritoneum.

It is necessary to roll the roll tightly, and then be sure to fix it with a thread or tape across and along the entire length of the roll. Immerse not only the peeled onion, but also the husk into the multicooker bowl - to give a beautiful color to the future roll.

Then put in the same container, cut into several pieces of carrot, bay leaf and prepared roll. Pour everything with two liters of water.

On the slow cooker, turn on the “quenching” function for an hour and a half. Half an hour before the end, add two tablespoons of salt. After cooking is completed, you should not remove the pork belly roll from the slow cooker - it is better to leave it to cool in the same brine.

For easy cutting, it should be kept for fifteen minutes in the refrigerator.

When preparing products to create any dish, you need not only to know the quantity necessary ingredients but also to be able to choose them correctly. When preparing a pork belly roll, you can preserve the juiciness and taste of this meat product as follows:

1. Do not soak the meat in water, but just rinse with running water (preferably at room temperature);
2. The choice is to stop on a cut with a light pink color of meat and white color of fat;
3. It is not required to choose a peritoneum with a large and thick layer of fat, since the calorie content of the whole dish depends on this;
4. Do not freeze meat products in the refrigerator - they may lose their juiciness, and the roll will turn out to be more loose and firm;
5. Wetting meat lemon juice will give it freshness and a pleasant aroma to the future dish.

There is no need to be afraid to cook - after all, any experiments in the kitchen can lead to the creation of a wonderful and unique masterpiece in the field of cooking. A roll of pork peritoneum will just become such. Bon Appetit!