It is rightly called a homemade delicacy. It is quite simple to prepare and does not require large expenses. The roll in the oven turns out juicy, aromatic and with a crispy, delicious crust. It can be served in any form: cold or hot.
They are usually served with all sorts of sauces that can enhance them even more. taste qualities. Try making pork belly roll, you will definitely like it. This dish will be a great decoration festive table. Just 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: Wash the pork thoroughly and rub it well with salt. There is no need to remove the skin; it will make a very tasty crust.
Chop the garlic, spread it evenly on the surface of the peritoneum, sprinkle generously with red and black pepper and add bay leaf.
We roll up the pork belly roll as tightly as possible and tie it with a fairly strong rope.
Now let's take large saucepan, put the roll in it, fill it with water, add salt and leave to marinate for a day and a half.
After the set time has passed, remove the peritoneum from the brine and dry it with a towel.
Next, place the roll in a baking sleeve and make several punctures.
Place the pan in the preheated oven and immediately reduce the temperature to low. Here our roll will bake for about three hours. Then remove the baking sheet from the oven. cut it, take the roll out of the pork belly, let it cool a little and put it in the refrigerator until completely cooled.
The dish is ready!
Quick pork belly roll
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. Wash the peritoneum and rub thoroughly with pepper, salt and garlic. We roll it very tightly into a roll, tie it with a strong thread and place it on a baking sheet, having previously greased it with oil. Bake for about an hour at 180 degrees. Cool the finished roll, cut the thread and cut into pieces.
Pork 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 most sharp knife and carefully cut the meat from the skull along with the fat. We separate the tongue and ears, clean and rinse them well.
We place the tongue along the head, and put pieces of meat in the place where the eyes were. Lightly cut the neck muscles, sprinkle everything evenly with spices and rub thoroughly with chopped garlic. We roll the head into a tight roll and tie it with thick thread or twine. We put rosemary sprigs under the thread.
Take the largest baking dish, place pieces of trimmed fat in it and add spices. Place the roll on top of the fat, cover it with a piece of foil and place it in hot oven. Bake for about three hours, occasionally basting with 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 golden brown crust. After this, cool the dish and put it in the refrigerator. for eight hours.
Pork skin roll
Required Products: pork skins, a bunch of any greens, pepper, salt.
Preparation: Place a pan of water on high heat. We take the skins without bristles, wash them well and put them in a saucepan with boiling water. Cook for an hour and a half. But just don't overcook them.
Place the finished skins on the table, sprinkle with salt, pepper and chopped herbs. Roll them into a roll. Wrap it in cling film and leave it in the refrigerator until it cools completely. It is better to cut the chilled roll directly with the film.
Enjoy your meal!
Pork belly is the fatty part of pork with layers of meat. You can make many different snacks from it. But it turns out very tasty smoked roll. This dish is easy to prepare at home. With a simple smoker, you can prepare a chic holiday appetizer.
The roll turns out not only tasty, but also very appetizing in appearance. This dish is perfect for homemade sandwiches and as a holiday snack. It's easy and quick to prepare.
Products you will need:
- 1 kg of pork peritoneum.
- 20 g regular salt.
- Half a tsp. coriander and ground pepper black.
Preparation:
Rinse fresh peritoneum with water and dry thoroughly with a towel. Then take a sharp knife, visually divide the piece in half from the side and cut, not reaching the edge 1 cm. Next, unfold the lard so that it looks like a book. If necessary, trim the edges of the resulting rectangle to make it easier to roll the roll.
Prepare dry marinade - mix salt and spices. Rub the mixture generously onto the pork on each side. Place on a cutting board, cover with cling film, leave for 3-4 hours in a room with room temperature. Then take it out to the balcony or place it in the refrigerator. Pork should be marinated in the cold for 3 days.
Remove the pickled peritoneum cling film and dry it. To do this, place the meat on a dry surface or towel for another 2-3 hours to allow the brine to drain and dry. Without this process smoke will not penetrate well into the middle of the roll, and excess moisture can give the product bitterness.
For smoking you will need wood chips. Oak is ideal for this dish, but you can also use alder or fruit sawdust. At the bottom of the smokehouse you need to scatter 2 small handfuls of necessarily dry sawdust. Place a tray on top for liquid that will be released from the product during smoking.
Depending on the type of smokehouse, hang it in it pork roll or place it on a special grill. Close the lid tightly. If there is a water seal, fill it with water. Next, the smoking apparatus is placed on the fire.
The fire should be low so that the wood chips do not burn quickly. If you smoke indoors, you need to take care in advance to prevent the smell of smoke. To do this, you can insert a thin hose into the hole on the lid and take it outside the window. Or simply install a smokehouse under the hood. No matter how tightly the lid is closed, the smoky aroma will still be present.
The pork roll should be smoked for approximately 2 hours. When the process is over, remove the smokehouse from the heat and let it cool completely without opening. Then take out the roll, ventilate for 1-2 hours and put it in the refrigerator for a few more hours. This is necessary so that the aroma of smoke is evenly distributed throughout the smoked meats. Also, a chilled roll will keep its shape and cut well. You can store the dish for 4-5 days in the refrigerator.
Boiled smoked pork belly
Very tasty and appetizing smoked meat. By preparing this dish yourself, you can pleasantly surprise and delight your loved ones and guests. A wonderful appetizer that can easily show off on a holiday table. 
Ingredients:
- Pork peritoneum – 2 kg.
- Cumin, coriander, black pepper - 1 teaspoon each.
- Dried thyme – 2 tbsp. spoons.
- Lavrushka – 4 pcs.
- Common salt – 3 tbsp. spoons.
- Nitrite salt 20 g.
Preparation:
Wash the peritoneum well, pat dry kitchen towel. If necessary, cut into pieces to fit in the smokehouse. Coriander, cumin, pepper, thyme - crush in a mortar. Mix spices with two types of salt. Rub the resulting dry mixture onto the pieces, very thoroughly and generously.
Place the lard tightly into the pan, and add the bay leaf there. Pour water over the pork until it barely covers. Place the pan on the fire, bring the water temperature to 80 degrees, do not allow it to boil. The meat should simmer in this marinade for 5-6 hours. Then turn off the heat and leave in the brine to cool for another 6 hours.
Remove the peritoneum from the brine and place on a plate to drain the juice. First wrap it in gauze and then tie it tightly with twine to give it a roll shape. Next, you need to hang it in a cool place and dry it out. It will take three days.
A well-cured pork roll can be smoked. Alder chips are laid out at the bottom of the smokehouse, and a tray is installed above it into which the fat will drip. It is better to cover the tray with foil so that you don’t have to wash it for a long time. A grid is installed and the peritoneum is laid out on it.
Then close the smokehouse and put it on fire. First turn the heat to medium, and when smoke appears from the hole, turn it down a little. The peritoneum will be smoked for 40 minutes. Afterwards, take out the rolls and let them air a little. To do this, they need to be hung again for 1-2 hours. fresh air. When the meat has cooled completely, remove the twine and gauze.
You can try it right away. But it is better to put it in the refrigerator for several hours. Then it will become denser, and the aroma will be richer and brighter. The dish does not last long - 4-5 days in the refrigerator. Bon appetit.
Article rating:When planning a menu for a holiday table, a lot of time is spent choosing a meat dish. We suggest not to suffer and opt for a pork belly roll, which turns out very tasty, aromatic and juicy.
If you want to please your family, then prepare this dish for the next family dinner. You can cook food different ways with numerous fillings. Despite the fact that the process is labor-intensive and lengthy, if you follow all the recommendations, then everything will certainly work out.
Meat dishes are tasty only if you choose the right ones main ingredient. Opt for meat from a young animal, which is characterized by a delicate color. Pay attention to the fat, which should be white.
Such a product loses its density. It is important to follow the instructions, because if you leave the dish in the oven, it will turn out dry and tasteless.
- Reviews and comments
How to make a boiled roll from pork belly?
Let's start from the very beginning popular recipe, allowing you to prepare delicious meat that will replace unhealthy sausage. This treat can be served on a holiday table, and can also be used in the everyday menu, for example, for sandwiches. The prepared ingredients are enough for 10 servings.
To make this dish, you should prepare the following products: 1.5 kg of peritoneum, salt, a mixture of peppers and mustard.
Detailed cooking instructions:
- Remove the skin from the pork and smooth out the edges so that you can finally roll everything up neatly. Lubricate the inside of the meat thoroughly with mustard and sprinkle with spices. You shouldn’t feel sorry for them, because the dish will turn out bland;
- Roll up a tight “sausage”, secure it with twine and wipe the outside with spices. Boil water in a saucepan, add laurel, peppercorns and spices and send the preparation there. Cook for a couple of hours and add salt to taste. All that remains is to remove the threads, cool and cut.
Recipe for pork belly roll in onion skins
Some may be surprised by this cooking option, but it is the onion peel that gives the pork its beautiful chocolate hue. The prepared products are enough for 10 servings. The roll is delicious both hot and cold.
To cook in the husk, you should take the following products: 1.5 kg of peritoneum, 100 g of husk and coarse salt, 10 bay leaves and peppercorns.
- Again, we start by preparing the meat, which needs to be washed, films removed and dried. If there are bones and cartilages, be sure to remove them. Remove pieces of skin to allow edges to meet as you roll;
- inside, grease the peritoneum with salt, pepper and chopped bay. Roll up the “sausage” and tie it with strong thread. Place it in a saucepan, where you should also add the onion skins, peppercorns and bay leaves. You also need to put a lot of salt and pour cold water. Place on the stove and after boiling, reduce the heat and cook for a couple of hours. After the time has passed, do not remove the meat and cool it in the broth. This will preserve the juiciness;
- after a couple of hours boiled roll take it out, remove excess liquid and leave it in a cool place for 2 hours. All that remains is to remove the thread, cut and serve.
Recipe for pork belly roll in a slow cooker
Thanks to the use of spices, the meat is aromatic and rich. You can experiment with spices to get different flavor notes. In a slow cooker, pork turns out no worse if you cook it in the oven.
The recipe for this dish includes the following products: 1.5 kg of peritoneum, 3 cloves of garlic, 2 teaspoons of gelatin, 1 teaspoon each of salt and pepper, and also cloves and laurel.
- Rub clean pork on both sides with salt and leave for several hours to release the juice. After this, place a layer of pork skin side down and sprinkle pepper and gelatin on top, which will help keep the shape of the dish better. Chop the garlic and sprinkle it over the meat, and then tightly roll the “sausage”. Secure with a thread to prevent anything from unraveling;
- There are two options for cooking rolls in a slow cooker. For the first one, place it in a baking sleeve and place it in a steaming container. Pour 1 liter of water into the bowl and cook in a slow cooker for 45 minutes. in the “Steam” mode. After the beep, remove the sleeve and leave it in the refrigerator for at least 4 hours;
- for the second cooking option, place the meat in a bowl and fill it with water to the maximum level. Select the “Extinguishing” mode and set the time to one and a half hours. Coat the finished roll with garlic and store in cling film.
Recipe for pork belly roll in the oven in the sleeve
Meat dishes cooked in the oven turn out incredibly juicy, and they also have a beautiful golden brown crust. This dish will be the star of any holiday table. Original marinade will make the pork very tasty and aromatic.
For pork roll you should take the following set of products: 1 kg of peritoneum, 3 tbsp. spoons of olive oil, 3 cloves of garlic, 2 tbsp. spoons of soy sauce and 5 drops of Worcestershire sauce, and also spices to taste.
- We start by preparing the meat, which needs to be thoroughly washed and then dried. You can use napkins for this. Make deep cuts across the rectangle to make it easier to wrap the layer and it will cook well;
- In a container, mix the marinade, for which you pass the garlic through a press, add oil and two types of sauce to it. Mix everything well and add spices. This recipe would include adjika, crushed paprika and suneli hops. The resulting marinade must be thoroughly lubricated on both sides of the meat, rolling the workpiece. It is recommended to do everything by hand so that the mixture lies evenly and tightly;
- To prevent the “sausage” from unfolding, it must be tied with a thick thread. After this, place it in the baking sleeve and secure the end. Using a toothpick, make several small holes to allow hot air to escape during cooking. Place in a mold and bake in the oven, which should be preheated to 180 degrees. Baking time - 1.5 hours. After the time has passed, remove, make a cut on the sleeve, turning it to the sides, and still bake for 30 minutes. During this time, a beautiful golden brown crust forms on the surface. After this, turn off the heat and leave the dish in the oven. All that remains is to transfer it to a dish, remove the threads and cut into slices.
Recipe for spicy pork belly roll in the oven in foil
Another option for cooking in the oven. The meat will be juicy and very tasty. To make the pork tender, we will use one method of preliminary preparation.
To do delicious roll, you should take the following products: 1 kg of pork, seasonings, pod hot pepper, 8 cloves of garlic and salt.
- We suggest preparing the pork by dry salting. To do this, take a tray and pour salt into it so that it covers the bottom. Place the belly skin side down, then dust the sides and top. Leave the meat in this form overnight in the refrigerator or at room temperature;
- In the morning, rinse the pork under running water to remove extra salt. It is necessary to make deep cuts across the skin across the piece. Pass the peeled garlic through a press, and remove the seeds from the hot pepper and grind it in a meat grinder or finely chop it. Combine pepper and garlic and rub the meat with the mixture on all sides, coating the cuts;
- roll the “sausage”, secure with thread and be sure to grease this side with spices. Wrap it in foil folded in two layers. Place on a baking sheet and cook in an oven preheated to 180 degrees for 1.5 hours.
Whatever recipe you choose, pork belly roll will delight you with its taste and delicate texture.
Using the presented options, you can supplement them with filling, for example, a roll with prunes, mushrooms, Korean carrots etc. Experiment for fun.
Many are already a little boring meat dishes, and want something original and new? We invite you to prepare a very tasty and amazing pork belly roll that will definitely not leave anyone indifferent. You can serve this dish with any side dish, or you can just put slices on bread and make a delicious sandwich.
Pork belly roll recipe
- Spices
- Five drops of Worcestershire sauce
- Two tablespoons of soy sauce
- Three cloves of garlic
- Three tablespoons vegetable oil
- One kilogram of pork
Preparation
So, the first step is to thoroughly rinse the pork and dry it thoroughly with a paper towel. If you come across a piece that is thick enough and inconvenient to fold, then carefully cut it along the thickness, but not all the way, and then open it like a book. Next, we make deep cuts across the meat, at a short distance from each other.
Mix the cocktail in a bowl to grease our roll. We peel the garlic, squeeze it through a press, add vegetable oil to it, pour in Worcestershire and soy sauces, if desired, add adjika, khmeli-suneli seasoning or ground paprika. Then generously coat our meat with a clean palm with the prepared spicy mixture, first on one side, roll it tightly into a roll, spreading it on the other side at the same time.
Next, we tie the resulting sausage with twine, place the roll in a baking sleeve and fasten the ends tightly. After this, use a toothpick to make several small holes on top to allow steam to escape and place the pork on a baking sheet. Bake our pork belly roll for about 1.5 hours in an oven preheated to 180 degrees; cooking time may depend on the weight of the pork. Then carefully remove the dish, cut the sleeve, turn it to the sides, and bake for another half hour until golden brown. Now turn off the oven, remove the threads, cut into slices, put in the refrigerator for 15 minutes, and then you can serve.
Pork belly roll in foil
For preparation we will need the following ingredients:
- One kilogram of pork belly
- Spices
- One hot pepper
- Eight cloves of garlic
Preparation
In order to prepare a pork belly roll, you need to take the meat and dry salt it. To do this, pour salt into a small tray so that it completely covers the entire bottom of the dish. Now carefully lower the peritoneum there and place it skin side down on the salt, also sprinkling the sides and top of the piece. We send the pork in this form overnight or in the refrigerator or simply leave it on the kitchen table. During this time, the meat will release juice, and in the morning it will be possible to cook.
The next day, quickly rinse the peritoneum under water, thereby removing all the salt. Using a knife, we make deep cuts across the skin across the piece of meat. We peel the garlic, squeeze it through a special press and mix it with hot pepper; the pepper should be twisted in a meat grinder in advance. Mix everything thoroughly and rub the peritoneum with the resulting mixture on one side, thoroughly coating the incisions. Now roll the pork tightly into a roll. Now we roll the pork tightly, coat the other side at the same time, and tie it with twine so that it looks like a large sausage.
Then you need to take a sheet of foil and wrap the resulting roll in two layers. Place it on a baking sheet, or lower it into a baking dish. Preheat the oven to 180 degrees and bake our dish for about an hour and a half. Carefully remove the finished meatloaf We release it from the peritoneum, from the foil and let it cool thoroughly. After this, we cut the threads from the meat, cut it into slices and treat everyone.
Recipe for pork belly roll in foil
Peritoneum baked in the oven according to this recipe turns out juicy, soft with golden crust. Moderately spicy and very aromatic.
If you purchased a belly or piece of lard with a hard, thick skin, then bake it in the oven, after marinating it in oil and spices in the refrigerator for a little while. You will be pleased with the result.
To prepare the peritoneum roll we need the following ingredients:
- 10 bay leaves
- Two tablespoons of olive oil
- Salt to taste
- One teaspoon black pepper
- One teaspoon red pepper
- One head of garlic
- Two kilograms of peritoneum
We cut the peritoneum into strips, but do not cut it completely, three centimeters wide strips.
Prepare a salting mixture for the peritoneum, crush the garlic with a garlic press or grate it, add black and red pepper, salt, mix everything thoroughly and pour olive oil so that the paste comes out.
We rub the peritoneum with this mixture on all sides and even in the slots, then insert a bay leaf into each slot.
Wrap the peritoneum in foil and put it in the refrigerator for a day for better marinating.
A day later, bake the peritoneum in foil for 40 minutes at 180-200 degrees.
Try cooking peritoneum baked in foil, it is very tasty both cold and hot. Lard lovers will really like it. Transfer the cooled piece into a container, cover it tightly with a lid and put it in the refrigerator for storage.
Pork belly roll
At the market, select the peritoneum of young pork, there will be little fat on such a piece, there will be a lot meat layer. Most people don’t yet know how to make pork belly roll. The result will be a delicious meat delicacy, and you will cook it very often in the future.
For preparation we will need the following ingredients:
- Salt and ground black pepper to taste
- Two tablespoons of capsicum, which should first be ground in a meat grinder.
- 0.7-1.5 kilograms of pork peritoneum
- Eight cloves of garlic.
Preparation
The first step is to dry-salt the peritoneum. Pour salt into the tray so that it covers the entire bottom of the vessel. Do not skimp on the salt, as it does not take in excess lard. Then we take the peritoneum and lower it into the salt, skin side down. Sprinkle the sides and top generously with salt. In this form, the peritoneum is sent to the refrigerator overnight, or you can simply leave it on the table. The meat will release juice, and in the morning it will be ready to cook.
The next day, remove all excess salt from the meat. Make deep cuts across the piece of meat with a knife down to the skin. Combine the peppers and garlic, mix and rub the peritoneum on one side with the resulting mixture; you should also coat the cuts.
Now roll the peritoneum tightly and coat the other side at the same time. Use a strong thread or twine to tighten the roll so that it looks like a large sausage.
Take foil and wrap the resulting roll in two layers of foil. Place it in a baking dish or baking sheet. It is necessary to preheat the oven to 180 degrees. Place our peritoneum on the pan and bake for about an hour and a half.
We take the finished roll out of the foil onto a dish, and no matter how great the desire to try it, let it cool. A similar roll will cool in about an hour or a little more, but you need to wait, you won’t understand its taste when it’s hot. After cooling, you should cut off the threads from the meat, cut the roll into slices and treat your family.
Recipe: Pork Belly Roll - Boiled in a bag
For preparation we will need the following ingredients:
- Three bay leaves
- Four cloves of garlic
- One teaspoon ground black pepper
- 1-2 tablespoons salt
- One kilogram of pork belly
Cooking method
A real Ukrainian appetizer recipe. As they say, what Ukrainian doesn’t like lard, especially if it’s prepared so deliciously. If you have previously purchased from time to time smoked lard, then after trying such a roll, you will certainly refuse smoked lard.
We take lard from the pork belly, since here it is thinner, and you can roll it into a roll. We rinse thoroughly, clean the skin, part of it can be cut off (which will be wrapped inside).
Thoroughly rub the inside with salt and sprinkle with ground black pepper (you can also use other seasonings that you like). We pass the garlic through a press and also grate the lard with it. Grind the bay leaf and sprinkle over the roll. Now we need to roll our roll tightly and tighten it thoroughly with a thread so that it subsequently retains its own shape.
In this form we put it in the refrigerator for a day, let it salt. The next day we put our roll in plastic bag, or better yet, two. Place in boiling water and let it simmer for about an hour. After the lard is ready, it should be cooled thoroughly, about three hours, but the most the best option will leave it to cool overnight.
Smoking belly fat in a slow cooker
Pork certainly isn't dietary meat, and practically does not provide such benefits as tender veal. But for some reason, a large number of people still give preference to dishes that are prepared from pork meat.
One of the most popular is ham, baked or smoked, boiled pork, as well as everyone’s favorite lard, smoked or salted.
And with the advent of the multicooker, all pork dishes get a completely different, more elegant taste. So with layers of peritoneum, when smoked in a slow cooker, it turns out very soft and tender, and simply melts in your mouth.
Pork, like other products, is best smoked in a slow cooker using “liquid smoke.”
“Liquid smoke” is a special substance for smoking, thanks to which it gives the product a smoked taste. Meat that is cooked using liquid smoke is completely free of all kinds of harmful carcinogens.
Smoking peritoneum in a slow cooker
For smoking we need the following ingredients:
- Foil
- Salt, spices
- 10 milligrams of “liquid smoke”
- 300-400 grams of pork belly
Preparation
We take fresh pork meat (peritoneum), preferably young, for smoking. We thoroughly wash and dry it, and then cut it into small pieces.
Mix liquid smoke, salt and spices in a bowl. For this recipe, it is best to take special spices for pork, which are sold ready-made in bags. But you can take any to your taste.
Rub each piece of meat thoroughly with this mixture. And put it in the refrigerator for 20-30 minutes.
While our pork is marinating in the refrigerator, you can start preparing the side dish. Fortunately time allows.
Then wrap each piece of meat in foil. It is advisable to wrap it in several layers of foil.
Place the pieces of meat wrapped in foil into the multicooker bowl. Set the baking program and set the timer for 40 minutes. We are all waiting, but in the meantime we can do other things. The multicooker will cook it itself.
After about 20 minutes you will feel the excellent aroma of smoked lard. And another 20 minutes later, you can get our peritoneum. It will turn out incredibly tasty, you will simply lick your fingers.
Pork belly roll in the oven
For preparation we will need the following ingredients:
- 2-3 bay leaves
- growing oil
- allspice peas
- black peppercorns
- onion peel
- one pork belly
Preparation
We wash the peritoneum, roll it up and tie it with thread.
Boil water, salt. Add bay leaf, allspice, peppercorns, and onion peels to it. Boil this one vegetable broth approximately 20 minutes. Then we put our roll there and boil for two hours. Then turn off the heat and leave in the water for 6-8 hours.
Remove from brine. Lubricate sugar syrup or melted honey. Place on a baking sheet and bake for about 20 minutes until golden brown at a temperature of 200-220 degrees.
Any festive table requires the presence of cold meat snacks. If you are tired of your usual dishes, make a pork belly roll. Boiled, baked, with liquid smoke or in onion skins- the variety of recipes is simply amazing. let's consider various options preparing pork roll.
How to make pork belly roll?
Before we head into the kitchen to create our own cooking masterpiece, let's look at some of the intricacies of preparing 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 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 should be washed with running water, but under no circumstances should it be soaked.
- Frozen pork is not suitable for making the roll, as it will turn out hard and loose.
- If you cook a pork belly roll in onion skins, it will acquire a rich color.
- To add flavor to the finished roll, sprinkle freshly squeezed lemon juice over the pork.
Attention! The calorie content of the finished roll will depend on the thickness of the lard layer. The higher it is, the higher the calorie count.
Classic roll
It's better to 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 are the ones that imbue the roll with a unique aroma and piquant taste.
Compound:
- 1 kg 500 g pork peritoneum;
- table salt to taste;
- ground black pepper and peas to taste;
- 3-4 laurel leaves;
- seasoning blend;
- fine grain mustard to taste.
Preparation:
Make your cooking task easier
Now let’s figure out how to make a pork belly roll boiled in a slow cooker. This kitchen helper will make our task much easier. like this cold snack 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.
Preparation:
You can also cook smoked roll in a slow cooker. To do this, you need to combine 10 ml of liquid smoke with spices and salt, and then rub the resulting mass on the peritoneum and leave it in the refrigerator for half an hour. Then we wrap the roll in foil, set the “Baking” option and wait for one hour. Attention: it is better to cook small rolls this way.
Bake the roll in foil
Pork roulade made from the peritoneum in the oven turns out to be especially juicy and tasty. 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;
- garlic cloves to taste;
- Chili pepper to taste;
- blend of spices;
- salt.
Preparation:
- Let's take our time and prepare the meat in the evening. Wash it thoroughly and dry it. Generously rub the peritoneum on both sides with salt and place in a saucepan.
- Cover the container with a lid and place in the refrigerator overnight. During this time, the peritoneum will give juice.
- After the allotted time has passed, remove the meat and rinse it of salt.
- 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.
- Grind the chili pepper and garlic cloves in a blender. We should end up with a paste.
- Rub the resulting gruel onto the inside of the roll, and also add spices. Attention: we need to leave some of the mixture.
- We form a roll and secure it with twine.
- Coat the outside of the roll with a mixture of pepper and garlic and wrap it in foil.
- Bake the dish at a temperature of 180 degrees for approximately 1.5 hours.
- Cool the appetizer and serve with any sauce or ketchup.
