Today I will cook a roll of pork belly in foil in the oven. It seems that the name of the dish at first glance looks a little strange, but it is absolutely not so. In the preparation of this recipe, pork peritoneum is used, that is, the part from the belly of a pig that does not contain rib bones.

In the meat markets, it is called so (potbelly or peritoneum) and is used mainly for making meat rolls. Some other sellers call it ( pork belly without bones), they themselves offer different pieces for making rolls, which, by the way, come in large sizes.

The more a piece of pork belly comes across, the easier it is to roll a roll out of it and then bake it in the oven. The meat piece is best suited, which contains a minimum of fat and a maximum of pulp with layers, just like I got, see the photo below.

To prepare a delicious pork belly, you will need these products:

Boneless pork belly (potbelly, belly) 1.5 kg, 2 small heads of garlic, 1 teaspoon mustard, 1 teaspoon salt, black pepper to taste, twine and foil for baking.

Puzanina roll in the oven - recipe

First of all, you need to prepare the sauce for smearing the meat. To do this, pass the garlic through a press and mix with black pepper, salt and mustard. The sauce turns out to be quite spicy, but for 1.5 kg of meat it will be just right.

Preparing pork belly. On the meat from the inside, it is necessary to make cuts approximately every 3 - 5 centimeters, but only to the middle of the thickness, trying not to cut it through to the very skin. Approximately as in the photo below.

Separate the skin on a piece of meat to the middle, but do not cut it off completely, in the photo below you can understand how this works. This piece of skin will serve as the outer shell for the roll and hide the meat pulp inside, which will later fix its shape better when tied with twine.

This whole structure must be twisted into a roll, and the twisting should be started from the other opposite side, and not from the one where the skin was cut, and fixed with twine.

Of course, more help would be welcome here. It is difficult for one to hold the roll and tie it with twine, and even without having any experience in this. Practice, for example, at any meat processing plant, and even in a sausage shop, would not hurt. Transfer the prepared brisket roll to a baking sheet and wrap well.

Just in case, I put the roll wrapped in foil in the pan before sending it to the oven, if juice suddenly flows from the roll, then it will not leak further and will not stain the stove.

I preheat the oven to 200 degrees and put a pan with a roll in it for 10 minutes. Then I reduce the temperature in the oven to a minimum and simmer the roll for another 1 hour 30 minutes. Then I turn off the stove and after 10 minutes I take out a frying pan with a fragrant home-made product. The smell is amazing, and although salivating, it will not be possible to eat it soon.

The pork belly roll should be completely cool, after which it should be put in the refrigerator to cool. And when it is completely cooled, it will be possible to get it and start eating. Puzanina cooked in the form of a roll is cut like an ordinary sausage, and the taste is like that of boiled pork.

Of course, such a roll turns out to be a little greasy and very high-calorie, and not everyone can handle it, so to speak. I also cook pork roll from the sirloin of the meat pulp with the addition of carrots, which turns out to be less fat, and the filling reduces calories. But you also have to tinker with it, especially when the meat needs to be cut into an even, not thick layer. That's all. Bon appetit to all and see you soon on the site

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 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. Bon appetit!

Hello everyone, dear subscribers. We love the whole family meat snacks. Especially my family loves salty bacon, and always with a meat layer. Today I want to tell you how to pickle the bell pepper so that it is soft. There are many known ways to prepare it. In the article, I described the most proven ones, some I use myself or my friends.

The process takes 1 to 5 days, depending on the recipe. I always add garlic to the dish, with it the appetizer becomes very fragrant and appetizing.

Salted lard with a meat layer, it is also undercuts - one of our most desired snacks. My husband keeps asking me to make this dish. It is soft and literally melts in your mouth. There are many ways to salt the bell pepper, for example, dry or in brine. In brine, I salted both hot and cold.

This family recipe passed down from generation to generation. Lard becomes extremely fragrant thanks to a mixture of several seasonings. Moderately spicy and salty can serve as an appetizer for beer, and an independent dish. We love to eat with potatoes or as a sandwich with homemade bread.

You will need:

• 1.5 kg undercut;
• 50 g of salt (for every 500 g of fat);
• 1 tsp black ground pepper;
• 1 tsp a mixture of crushed peppers;
• 1 tsp paprika and red pepper;
• 1/3 tsp coriander and nutmeg;
• 1 tsp mixtures of Caucasian (or Provence) herbs;
• 5 heads of garlic;
• 5 pieces. bay leaf.

Step by step cooking recipe with photo:

1. Mix salt, crushed pepper mixture, black and red pepper, paprika, herb mixture, coriander, nutmeg. Break the bay leaf into small pieces with your hands.

If you are cooking for the first time, you can use only black and red peppers from spices, Bay leaf and garlic.

2. Crush half of the total amount of garlic in a garlic press and add to the seasoned salt, mix everything thoroughly.

3. Cut the rest of the garlic into small pieces (about 1 cm each) to stuff them with fat. Small teeth can be inserted as a whole, after cleaning.

4. Make deep cuts in a piece of meat every 3 cm. The more there are, the juicier the bell pepper will turn out. Don't forget to leave slits on the sides of the piece as well. Put either a piece of garlic or a little mixture in each slot - alternate.

5. On all sides, instead of with the skin, rub the piece with the resulting seasoning mixture. Leave a little of the mixture to fill the bottom of the mold with it. Put a piece of lard in this form. It is important that it fits exactly in size.

6. Pour the remaining mixture on top of the undercuts. Cover the mold tightly with cling film. Leave for 1 day in the kitchen right on the table.

7. After a day, drain the resulting liquid, wrap the form again and put the bell pepper in the refrigerator for 2-3 days.

Before use, be sure to remove excess salt and seasonings from the fat. The easiest way is to rinse under running water and dry with a towel. If the product turned out to be too much, store it in a bag in the freezer.

How to pickle bell pepper in brine with garlic at home?

wet way salting is good because seasonings penetrate deeper. Salo becomes more juicy, pork snack acquires a rich taste and aroma. This method takes more time and effort.

Required Ingredients:

• 1 kg of fat;
• 1 head of garlic;
• 10 balls of allspice;
• 100 g of salt;
• 10 g of sugar;
• 1 tsp hops-suneli;
• 1 liter of water;
• seasoning for lard - at the second stage of preparation.

How to salt properly:

1. Cut the garlic into small pieces and add to the water. Pour all the spices, salt and sugar there. Stir thoroughly and for a long time so that the salt, sugar and seasonings dissolve.

2. Put the fat in the brine, melt it well so that it is completely covered with water. Put the container in the refrigerator for 3 days, turn the pieces every day and mix the brine.

3. Pull out the undercuts, wipe it from excess brine with a paper towel. Before cutting to the skin, cut the meat into small pieces in portions. It is necessary that the skin holds all the small portions.

4. Rub the lard seasoning into the undercuts. Crush the garlic and spread it over the surface. Wrap each large piece of bacon in a bag, leave it on the table for an hour. Then put the pieces in the freezer for 1-2 hours.

Enjoy the nutritious and fragrant underlay of your own salting!

Hot pickling of brisket in onion skins is tasty and fast

I was very surprised when I found out that even onion peel can be used in the preparation of fat. The undercut acquires a characteristic brownish color and onion aroma, which harmonizes well with the taste. It is better to serve it with Ukrainian-style borscht or use it as an appetizer.

For cooking you will need:

• 1.5 kg undercut;
• 150 g of salt;
• onion peel;
• 2-3 bay leaves;
• 2 heads of garlic;
• black peppercorns - to taste;
• 1.2 liters of water.

Cooking steps:

1. Rinse the onion skins cold water. Put half of the husk in a saucepan, lay the bell pepper.

2. Sprinkle all the salt on the undercuts, put the bay leaf and pepper on top. Cover everything with the remaining husk.

3. Pour in water so that it completely covers the fat. Put the pan on the fire and cook over low heat for 15-20 minutes from the moment of boiling. Close the saucepan with a lid.

4. Without opening the lid, let the pot cool completely. Put it in the refrigerator for a day.

5. Take the brisket out of the brine and pat it dry with a towel. Sprinkle the lard with pepper, you can rub it with your hands. Rub the minced garlic on all sides.

6. Wrap each piece in foil or parchment paper. Place the wrapped pieces in a bag and put them in the freezer overnight.

After freezing, let the lard warm up a little, and then cut it into thin slices. Invite the whole family to taste the delicacy!

How to pickle hot-smoked bell pepper so that it melts in your mouth?

Hot smoking makes the taste of lard very rich and gives an appetizing smoky flavor. To make it even tastier, the undercuts can be salted in advance with black pepper and a universal seasoning for lard. It takes less spices than conventional salting. The method from this video recipe is very simple, it is ideal not only for smoking, but also for frying.

That's all for today, dear friends. With autumn frosts approaching, you often want something hearty and tasty, and underlining is perfect for the autumn menu. Now you know how to salt it deliciously so that there is always a very nutritious dish on the table. If you liked the recipes, tell your friends about them, be sure to leave your cooking options in the comments. Bye everyone!

I have not bought store-bought sausage for a long time, as I am 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 even as cold cuts they look great and are eaten in the first place.

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. Rinse the bell pepper with 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. Bon appetit!

Ingredients

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

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

It is preferable to choose pork belly or paunch of a young animal on the market, as a rule, there is little fat on such a piece 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 table salt into a rectangular tray or baking sheet, so as to cover the entire 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 connected salty roll with bacon and layers, put in a tray for steaming, 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 it for exactly 1 hour.

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

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

Believe me, it's very tasty!

Bon appetit!