According to this recipe, you can cook a great pork belly meatloaf, tasty and mouth-watering!

Pork belly is a part of a pork carcass from the belly of an animal, which usually has more fat than meat. But if you come across a good peritoneum with solid layers of meat, then you can make a great meatloaf out of it. And such a meatloaf, it should be noted, is one of the easiest to prepare: you just need to rub the meat with spices, roll it into a roll, tie it with a thread and bake it in the oven. Cases for a maximum of two hours, and the active cooking time is completely minimal. And as a result, you get an amazing meat delicacy and, of course, a lot of compliments from relatives and friends who admire your culinary talents!

Ingredients

• pork, 500 g (peritoneum with layers of meat)
• garlic, 3 cloves
• mustard, 2 tbsp.
• black pepper

How to cook pork belly roll in the oven:

Rinse the pork belly well, rub on both sides with pepper, mustard and salt (other spices can be used).

Finely chop the peeled garlic cloves, spread evenly over the inner surface of the peritoneum.

Roll the peritoneum into a roll, tie with twine, then wrap with foil, put in a baking dish or on a baking sheet, put in an oven heated to 200 degrees, bake for 80-90 minutes.

10 minutes before the end of baking, unfold the foil so that the roll is browned.

You can serve pork belly roll to the table both hot for the second, and completely cooled down as an appetizer.

Such a roll of pork peritoneum can be stored in the freezer for a long time. Once cooled, slice and freeze - take out as needed. This is a great appetizer for strong drinks.

Prepare the necessary ingredients.

Pork pulp is best used without bone and with a minimum amount of fat. If, nevertheless, the meat is with a bone, it must be cut with the tip of a sharp knife, and it is better to cut off the excess fat. Although someone may love more fatty meat. Cut a piece of pork in the center, but not completely, and then cut and open with an envelope. The meat should be no more than 1 cm thick. Beat the pork with a hammer, you get one large chop.

Put the beaten meat in a bowl and add the chopped peeled garlic. Garlic can be crushed with a garlic press or finely chopped with a knife.

Thoroughly knead the meat with your hands so that the lemon juice and soy sauce are absorbed into it.

Pour ground black pepper and Provence herbs, mix everything again. Cover with cling film and refrigerate for 20 minutes.

Put the pork roll on the foil.

Wrap the roll tightly in two or three layers of foil.

Bake pork roll in foil in a preheated oven for 35-40 minutes at a temperature of 200 degrees.

Meatloaf cooked in foil always turns out juicy, tender and incredibly tasty. It perfectly holds its shape, is easy to cut and has a beautiful appearance.

Bon appetit! Cook with love!

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Hearty meat dishes occupy a special place on any festive table and in the daily diet. Pork belly roll is an easy-to-make dish that can be both a great cold appetizer with a glass of alcohol, and an excellent side dish for a hearty breakfast or lunch. Plus, it's a healthy alternative to store-bought sausage.

Pork belly roll in the oven

• Time: 2 hours.
• Servings: 6 persons.
• Calorie content of the dish: 287 kcal / 100 grams.
• Cuisine: European.
• Difficulty: easy.

Cooking pork belly roll in the oven involves a minimum active cooking time - no more than 10 minutes. In two hours of baking, you will get a juicy, fragrant and tasty meat dish. You can bake the roll in foil or a sleeve - the wrapper is not of fundamental importance, you just need to remove it in the last 20 minutes of baking so that the meat acquires a beautiful golden crust.

Ingredients:

• pork peritoneum - 0.6 kg;
• garlic - 2-3 cloves;
• ground bay leaf - ½ tsp;
• salt - 1 tbsp. l.;
• mustard - 2 tbsp. l.

Cooking method:

1. Wash the meat, dry it, rub with a mixture of salt, black pepper and ground bay leaf on both sides.
2. Lubricate the lard with meat with mustard from the outside and inside, distribute chopped garlic inside.
3. Roll the peritoneum with a roll, wrap it with twine, tie the ends. Wrap in 2-3 layers of foil, put in an oven preheated to 200 ° C for 1.5 hours.
4. Then remove the foil wrapper, reduce the temperature to 170 ° C, keep the roll in the oven for another 20 minutes.

Boiled

• Time: 3 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 259 kcal / 100 grams.
• Purpose: for a snack, breakfast, lunch.
• Cuisine: European.
• Difficulty: easy.

The meat cut for this dish must be taken fresh and juicy, because the meat-greasy pulp stale in the refrigerator after cooking will turn out to be hard and harsh, while the roll from it can partially unfold during the cooking process. Fresh meat with light fat will retain its juiciness during cooking, give the finished dish a denser texture - such a roll will keep its shape perfectly and be easily cut into portioned pieces.

Ingredients:

• pork (abdominal part) - 0.8 kg;
• onion - 1 pc.;
• carrots - 1 pc.;
• a mixture of peppers - 2 tsp;
• black peppercorns and allspice - 3-4 pcs.;
• bay leaf - 2 pcs.;
• salt - 2.5 tbsp. l.;
• garlic - 5-6 cloves.

Cooking method:

1. Rinse a rectangular piece of meat under running water, dry, cut out the veins, scrape the skin with a knife.
2. Put the cut on the work surface, sprinkle with 1 tablespoon of salt and half of the pepper mixture, rub the product thoroughly with spices.
3. Top with chopped garlic and grated carrots on a fine grater. Roll up the cut with a tight roll, tie with twine or a strong thread.
4. Place in a deep saucepan, cover with hot water (the liquid level should be 1.5-2 cm above the meat). Add the remaining salt, seasonings, unpeeled onion, put on the stove.
5. Cook over moderate heat for 1.5 hours. Turn off the fire, leave the meat in the brine until it cools completely.
6. Then transfer the product to a sieve to remove excess liquid. Keep in refrigerator for at least 1 hour.

In onion skins

• Time: 2 hours 30 minutes.
• Servings: 10 persons.
• Calorie content of the dish: 263 kcal / 100 grams.
• Purpose: for a snack, breakfast, lunch.
• Cuisine: European.
• Difficulty: easy.

Onion peel during cooking gives the meat a beautiful brown hue, makes its taste more rich and interesting. In appearance, a roll of pork peritoneum in onion peel resembles smoked meat, but does not have a characteristic smell of smoke. You can also give the appetizer a pleasant smoked flavor if you add a couple of tablespoons of Liquid Smoke seasoning to the cooking water.

Ingredients:

• undercuts - 1 kg;
• salt - 2 tbsp. l.;
• garlic - 2-3 cloves;
• ground black pepper - ½ tsp;
• allspice - 4 pcs.;
• bay leaf - 2 pcs.;
• onion peel - 100 g.

Cooking method:

1. Rinse lard with meat layers with cold water, wipe dry. If there are bones, carefully cut them off with a sharp knife.
2. Sprinkle the cut with salt on all sides, twist it with a roll, fix it with a thread.
3. Put half of the washed husk on the bottom of a deep pan, place a roll on it, cover with the remaining husk.
4. Add the allspice, bay leaf and the rest of the salt to the pan. Fill with water so that the liquid completely covers the contents of the pan. Put on medium heat, cook at a gentle boil for 2 hours.
5. At the end of cooking, turn off the fire, leave the meat on a warm stove to infuse for 6-8 hours. Then remove the roll, put it on a sieve so that the remaining marinade drains.
6. When the product becomes dry, cut off the threads from it, unfold the roll, grease the inside with garlic passed through the press, sprinkle with black pepper, wrap it back.
7. Fold the snack in a plastic bag or wrap it with cling film or foil, take it out in the cold for several hours.

In a slow cooker

• Time: 1 hour 45 minutes.
• Servings: 12 persons.
• Calorie content of the dish: 255 kcal / 100 grams.
• Purpose: for a snack, breakfast, lunch.
• Cuisine: European.
• Difficulty: easy.

Certain multicooker programs create ideal conditions for cooking meat products. You can cook a roll from the peritoneum in the sleeve using the steam cooking program, or simply boil it in water by turning on the “Stewing” program. Thanks to the functionality of the multicooker, you can get not only a delicious snack, but also a beautiful one, as in the photographs of glossy magazines.

Ingredients:

• pork peritoneum - 1.2 kg;
• onion - 1 pc.;
• carrots - 1 pc.;
• salt - 2.5 tbsp. l.;
• garlic - 3-4 cloves;
• spices - to taste.

Cooking method:

1. Rinse the peritoneum section, wipe it with a paper towel, lightly beat it off with a kitchen hammer.
2. Put chopped garlic, one tablespoon of salt, favorite spices in a bowl, grind the mixture until smooth.
3. Grate the meat thoroughly with the resulting spicy paste, roll it into a tight roll, tie it with twine or a strong thread.
4. Place the roll in the bowl of the multicooker, put the onion there along with the husk, peeled and cut into large pieces of carrots, bay leaf.
5. Pour about two liters of water into it, turn on the “Extinguishing” program, set the timer for 60 minutes.
6. After the beep, open the multicooker, add the remaining salt, turn on the same program for another 30 minutes.
7. At the end of the program, disconnect the device from the power supply, leave the roll in brine until it cools completely.

Video

Meatloaf is made from chicken, turkey, pork and beef fillets. Supplement with stuffing of mushrooms, cheese, ham, chicken eggs, vegetables with the addition of prunes or canned olives. Rolls are prepared in a slow cooker, on the stove, in the oven in a baking bag, foil, or simply on a baking sheet.

Delicious and fragrant pork roll with chopped olives and Feta cheese with the addition of Italian herbs. The filling after baking becomes very tender and tasty. The finished roll is first fried in a pan, then baked in the oven for a short time.

Stuffed Pork Roll recipe step by step

Ingredients for 3 servings:

• Pork (fillet) - 300 g;
• Feta cheese - 130 g;
• Olives - 11 pieces;
• Vegetable oil - 3 tbsp. l.;
• Seasoning Italian herbs;
• Ground pepper;
• Salt.

Cooking time: 40 minutes.

How to cook pork roll with stuffing baked in the oven

1. Cut the pork fillet into 2-3 thin pieces, rinse and wipe with paper towels.

2. Sprinkle each prepared piece of fillet with ground pepper, salt and beat well so that they become thin. To beat off, you can use cling film or a plastic bag so as not to wash dishes and equipment.

3. Transfer the pork chops to a flat plate or board so that they overlap each other. If there are gaps on the layers of meat during beating, then we cut off small pieces along the edges and close the gaps with them. It is important that the filling does not leak out during frying.

4. Send Feta cheese to a bowl, sprinkle with Italian herbs and ground pepper.

5. Cut the olives very finely, send them to the cheese and mix. Olives can be taken with or without a stone. If we take with a bone, then for grinding we simply cut off the soft part of the fruit with a knife. Feta cheese is a salty product, so we will not supplement the filling with salt.

6. Evenly distribute the cheese mixture on the prepared chops, stepping back from the edges.

7. Roll the meat a little on the sides.

8. We wrap the beaten meat with the filling in a roll.

9. So that the roll retains its shape during cooking, we tie it with culinary twine or dense threads. We put the oven at 200 degrees.

10. We send the prepared roll into hot oil and fry on all sides at an average temperature for 10-12 minutes.

11. We transfer the fried stuffed pork to the foil, send it to the baking sheet in the oven for 10-12 minutes. The roll in the oven should be covered with a beautiful brown crust.

12. We take out the finished pork with the filling, let it stand for 3-4 minutes and free it from the threads.

13. Cut the roll with Feta cheese and olives into portioned pieces, put it on a plate with a hot side dish (cauliflower or potato puree is perfect) and serve immediately with a light vegetable salad and bread.

Cooking tips:

• In this way, you can cook rolls from any meat with a variety of fillings.
• If pickled Feta cheese is replaced with regular hard cheese, the dish will have a new taste.
• Shredded olives can be replaced with finely chopped boiled carrots, then bright orange blotches will appear on the cut.

If you are planning a grand celebration or a modest family holiday, and you want to surprise your household and guests in full, pork roll will help you! It is rightfully considered the pinnacle of culinary art, the "star" of the festive table. Imagine how pleased the guests will be after tasting not just meat, but a layer of tender pork, properly prepared and prepared.

We all know what a roll mass is. Traditionally, this is a dish (often with a filling), rolled up into an appetizing tube. So the pork roll is prepared in the same way. A large, wide and flat layer of pork is taken, beaten off with a kitchen mallet on both sides, processed with spices and folded tightly so that there is no air space left between the layers.

So that the pork roll does not fall apart during the heat treatment process, it must be tied with strong twine (threads). If the roll is not too large, you can fasten it around the edges with wooden toothpicks. The next step is heat treatment. As a rule, pork rolls are baked in the oven, but if you cook mini-rolls, then they can be fried in a pan. Some prefer to boil products and then freeze them. There are many options for cooking pork rolls.

Pork roll - food preparation

The most important "touch" of our roll is pork. To prepare the dish, it is advisable to use those parts of the carcass that consist of alternating layers of fat and meat (the ideal option is the peritoneum). So, if you have purchased a similar part - great! Now let's start making the roll. It is important that the meat layer has as even a surface as possible (we achieve this with a knife) and not too thick, otherwise it will not curl well.

Often, pork rolls are made with a filling, which is laid out on a layer before folding. As a filling, you can use any ingredients that go well with pork (mushrooms, cheese, minced vegetables, etc.). In addition, we will definitely need spices to emphasize the taste of the dish, make it more refined, bright and rich.

Pork Roll - the best recipes

Recipe 1: Pork Roll with Prunes

The successful combination of pork meat and prunes has long been known. Its soft, slightly smoky taste gives the pork roll a special piquancy. In this recipe, prunes, together with cheese and walnuts, are used to stuff mini-rolls, which we will fry in a pan, and not bake in the oven.

Ingredients:

- 700 gr. pork fillet
- 120 gr. prunes
- 60 gr. walnuts
- 100 gr. Dutch cheese
- two eggs
- breadcrumbs
- to taste pepper, salt
- spices for meat
- vegetable oil

Cooking method:

1. Cooking the filling. Grind the nuts (by hand or with a blender) to a crumb state, it is important that the nuts do not turn into dust. Wash the prunes and finely chop. Grated Dutch cheese. Mix nuts, cheese and prunes until smooth.

2. We cut a piece of pork large enough in volume with plastics one centimeter thick, cover with a film and beat off on both sides. Now we will coat the pieces with spices (or salt + pepper).

3. Spread part of the filling on the meat layer, distributing it over the middle layer. We turn the pork into a roll, fixing the edges with a wooden toothpick. We form the second roll, etc., until the meat and filling run out.

4. Beat the eggs in a bowl, slightly salting them. Dip the rolls in the egg mixture and then roll in the breadcrumbs. We heat the pan, pour in the oil and fry the pork rolls over medium heat for about 20-30 minutes, depending on the thickness of the products.

We take out the toothpicks from the finished rolls and cut them into thin slices. Serve to the table with a side dish or, after cooling, as a cold appetizer.

Recipe 2: Pork Belly Roll

There is one remarkable place on the belly of a young pig, and it is called the peritoneum - fat with uniform layers of muscle fibers and very delicate thin skin. If you have the opportunity to purchase this particular part of the carcass, be sure to do it, because pork belly roll is something delicious. If such a part is not in the refrigerator (or store), you can use any oblong muscle of a pork carcass with layers of fat.

Ingredients:

- 350 gr. porcine peritoneum
- three cloves of garlic
- spices for meat
- to taste salt, pepper

Cooking method:

1. We divide the peritoneum into large layers, lay them out on the table and cut off part of the sebaceous layer with a sharp knife. We should get two even layers.

2. Now we clean the garlic, cut it with a knife into sufficiently large pieces and press it into the meat, piercing it in several places with a knife (we do not pierce it completely so that there are no holes).

3. From above, grease the layers with spices for baked pork or use salt and pepper. Tightly twist the pork layers into rolls. So that they do not fall apart during the baking process, we will tie them with a mesh using a strong thread.

4. We wrap the rolls in the "sleeves" for baking, and then send them to the oven heated to 200 C for forty minutes. After - we open the “sleeves” from above and let the rolls brown for about ten minutes.

Recipe 3: Pork Roll with Mushrooms

The roll is made from a single piece of pork belly. The piece should not be too thick so that it is easier to roll it into a roll. Mushrooms can be used any to your taste.

Ingredients:

- 2 kg of peritoneum
- 300 gr. mushrooms (eg champignons)
- seven medium garlic cloves
- two or three sprigs of dill
- ground coriander - one teaspoon
- half a teaspoon of curry
- four tables. spoons of sunflower oil
- salt to taste

Cooking method:

1. Grind three cloves of garlic, mix it with salt, curry and coriander. Rub the mixture with your hands. We wash the peritoneum, if necessary, cut off part of the fat. Then lightly beat off a piece and coat with a spicy mixture.

2. Grind the rest of the garlic into thin slices, fry it until golden brown. Then add the mushrooms and fry them for about six to seven minutes. Next, put finely chopped dill, salt the filling to taste. Mix and remove from fire.

3. Lay out the peritoneum on the surface of the table or board and lay out, leveling, the filling on it. We roll the meat tightly into a roll, fix it with twine so that it does not fall apart.

4. Place on a greased baking sheet and send to the oven for two hours. We bake at a temperature of 180 C. When the roll is covered with a varnish appetizing crust, it is ready. Take out, cool slightly and cut into thin slices. When serving, the pieces can be decorated with slices of tomatoes and herbs.

Recipe 4: Spicy Pork Roll

The roll prepared according to this recipe must be boiled and then frozen in the freezer. Use the roll as a cold snack, serving it with bread.

Ingredients:

- 1 kg of pork peritoneum
- salt to taste
- peppercorns
- 500 gr. spinach (greens)
- 200 gr. tarragon (greens)
- a couple of handfuls of onion peel
- one bulb
- two cloves of garlic

Cooking method:

1. Cut the peritoneum with layers of fat into wide layers, lay them with the skin down. Salt the surface and sprinkle with coarsely chopped peppercorns.

2. Chop all the greens and distribute them evenly over a piece of pork. Then roll up the rolls. We tie them with strong threads and wrap them in gauze, rolled up in two or three layers.

3. Fill the onion peel with water, throw an onion into a container, cut into four parts and a few peppercorns. Bring the solution to a boil, dip the pork rolls into it and cook until tender (about two hours).

4. When the rolls are cooked, take them out and roll them in garlic, mixed with a little salt and pepper. We place in the refrigerator until solidified, pressing down on top with a heavy load.

• For the preparation of pork roll, it is preferable to choose the meat of a young animal. If you use the meat of an old piglet, then use a little trick - put out the roll before baking or steam it;

• Many housewives add "liquid" smoke to the pork roll, which gives the product a smoked taste, but experienced chefs do not recommend doing this, since "liquid" smoke contains thousands of carcinogens, which, accumulating in cells, cause their mutation.