Pork roll at home. Pork belly roll is a homemade delicacy.

How to surprise guests? This question is constantly asked by hostesses. I want the dish to be hearty, tasty, juicy and fragrant and at the same time easy to prepare. Minimum hassle - maximum pleasure - this is exactly the recipe for making a roll from porcine peritoneum in the oven. This dish is suitable for a feast, as well as it can be used for a daily menu. And how good are sandwiches with such a roll! Better than anyone shop sausage. Today on this page "Popular about health" you will learn several options for making delicious rolls from pork belly.

Classic pork belly roll in the oven (recipe without filling)

Why is this roll recipe called classic? Because only meat and spices are used here, and no other additives.

Ingredients: pig peritoneum - 1.5 kg; – 3; - 2 tsp; black pepper - 1 tsp; oil - 5 tbsp. l.; garlic - head.

To get a neat roll from the peritoneum, you need to choose a suitable piece of meat. It should be a layer that has an oblong shape, not too thick so that it is convenient to wrap it. If you already have a pork belly available, but it is thick, just cut it in half, but not completely, and then unfold it like a book. So the meat will become twice as thin, and the layer itself will be longer, which will make it easy to twist it before baking.
Some take meat for a roll right on the skin, other housewives cut off the skin. It doesn't matter, it will still be delicious. After baking for a long time, the skin will become soft and tasty. The main thing is to scrape it well and wash it before use.

Let's get started. Wash the meat, clean the skin of the peritoneum well with a brush. If necessary, soak the piece in water and then scrape. Now the meat needs to be beaten off a little on the side where there is no skin. If you cut it off in advance, then we beat it off on both sides. Now combine salt and spices with vegetable oil, add crushed garlic here.
Mix the sauce and process the meat with this mass. Gently wrap the meat layer tightly with a roll. You need to make an effort, try to fold the meat as tightly as possible so that there are no gaps inside. Using strong threads, tie the roll, wrapping it on all sides. Now we place our fragrant product in the baking sleeve.

Poke holes in the top of it so that the resulting steam comes out during baking. Place the bundle in the mold and send it to the oven. The most suitable temperature mode is 200 degrees. The residence time of the roll in the oven is at least 2 hours. About half an hour before the end of cooking, carefully cut the sleeve and bend the edges to open the roll from above. During the remaining time, bake it in this form for browning. Turn off the oven, take out ready meal and let it cool, it’s not worth cutting right away, you need the meat to seize, otherwise the roll will fall apart. We remove the threads after cooling.

Pork belly recipe stuffed with onions, carrots and mushrooms

Ingredients: pork peritoneum (without skin) - 1 kg; carrot -1; bulb; garlic - 5 cloves; or any other - 0.5 kg; ; seasonings - oregano, a mixture of peppers; salt to taste; ketchup - 3 tbsp. l.

Cooking

Let's start with the preparation of the peritoneum. Wash the pork belly, remove the skin. Cut the meat (if it is thicker than 6 cm) in half, unfold it like a book and beat it off, and then salt and pepper on both sides. Leave it like that while we get to the vegetables. Peel and chop onions and carrots. Finely chop the mushrooms, pass the garlic cloves through a press. We send vegetables to fry first, and when the carrots become soft, add mushroom slices to the pan. Fry until cooked, salt and season with spices.

Now grease the meat with ketchup. We mix the prepared vegetables with garlic gruel and apply the filling on the meat layer, distributing it over the entire area of ​​\u200b\u200bthe meat. Now we twist the abdomen into a tight roll, pressing it as hard as possible. Bandaging strong threads so that he accepts correct form. We wrap the roll in foil in several turns. Don't forget to wrap the sides as well.

We put the product in a baking dish. Make punctures in the top of the bundle so that the steam has somewhere to go. We send it to the oven, setting the temperature control to 200 degrees. We do not touch the roll for 90 minutes, let it bake in foil. After this time, cut the foil from above and lower its edges down, opening the roll. Reduce the temperature to 180 degrees, now the cooking time in the oven is open form 20-30 minutes. Judge the degree of readiness by the ruddy crust on top.

In principle, the dish is already ready, so as soon as you are satisfied with the color of the blush on the roll, you can turn off the oven. Let the meat cool to a warm state, do not cut it or remove the threads - the pork belly roll is so soft that it can fall apart. In general, it is better to eat it chilled when it has been in the refrigerator for at least an hour or two. Then it is cut easily and resembles a quality sausage product.

Now, if you want to do something for the guests original dish or an appetizer, my recipe for peritoneum will help you (any choice from the above). You can cook it just to have a tasty and satisfying sandwich at work, then you will definitely not get hungry until you return home. Bon appetit!

Olga Samoilova, www.site
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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 serve for the festive table, then let us offer you 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 bandage the resulting meatloaf 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 perfect solution for holiday table because the dish is 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 a culinary masterpiece, and do not forget to share your successes with visitors to the portal site by leaving a comment on this text!

My friend offered to buy a piglet in half, of course I immediately agreed. After all, my husband, and I, do not mind eating delicious. As soon as the meat was delivered, I immediately wondered what to cook? Calling a friend, and before I had time to voice my question to her to the end, I heard the answer that she sent me a recipe on VK with a photo of pork peritoneum roll in the oven. I had all the ingredients for its preparation, and I began to create. Everything turned out to be quite simple, and most importantly, quickly, and after five minutes I put the pork belly roll into the oven for cooking. Fifteen minutes later, the aroma that emanated from the kitchen was maddening. My husband and I were looking forward to finishing it. 2.5 hours passed, however, the roll was not ready during this time, so the cooking time still had to be increased to 1 hour. And now, it was finally ready! The meat turned out tender, juicy, fragrant and very tasty. Once you make it, you won't regret it!

Required Ingredients:
- kilogram of pork belly,
- a head of fresh or regular garlic,
- salt,
- ground pepper,
- a couple of bay leaves,
- 20 milliliters of vegetable oil (no longer needed, as fat will flow from the roll during the baking process),
- 1-2 tablespoons of mustard seeds,
- any spices for meat.

Cooking

Wash the pork meat very well with warm water.
Peel the garlic, squeeze it through the garlic.



Add to crushed garlic Bay leaf.



Put mustard there and add ground pepper.








Rub the meat well with salt.








Then generously brush with garlic mixture on all sides and add spices for meat.



We twist

Question Description

How to cook pork belly roll? And it's very simple. My article is proof of that. I made a roll for the first time. Prior to this, our grandmother dealt with the "abdominal" issue. I decided that it was worth learning from the experience, because the meat turns out to be insanely delicious, and every time it’s not very convenient to get grandmother to work. The roll tastes like homemade sausage. This dish cannot be compared with any of the meatiest and most delicious industrial sausages. Minimum preparation. The duration of the process is due only to the fact that the meat needs to be marinated for a day. The technique is pretty simple. From the first time, it may not be very smooth and ideal in terms of aesthetics, but the roll rolling technique will come with experience. Anyway, for the first time it turned out well, because it tasted exactly like my grandmother's. And beauty, in fact, is not so important, because we will serve the guests with a roll cut anyway. And we'll eat it ourselves, because it's delicious.

Step by step solution

1

For those who do not know what the peritoneum is, I am attaching a photo. In the store, the abdominal part is sold already cut into ribbons. It is better to take the tape wider. So it will be easier to turn it into a roll.

2

Pork is better to choose not very fatty. Most best option- this is when fat and meat on a piece are contained in equal proportions. If there is a lot of fat, then the roll will turn out to be fat. If there is not enough fat, then dry.

3

Before starting work, you need to cut out all the bones that often come across in the peritoneum. The meat pre-treatment technique is different - the pulp can be beaten off with a hammer, it can be beaten off with a knife, or you can cut the meat the way I did.

4

We make cuts about 1 cm wide. Cut the meat not completely. On the other hand, we also strip a piece diagonally.

5

The profile should look something like this. Cuts are needed so that the spices are evenly dispersed throughout the piece.

6

Sprinkle the meat with salt and sugar. Salt is better to use large. We rub the piece well, not being afraid to oversalt. Excess salt will go with the juice. We shred the lavrushka and also stuff a piece well, but without fanaticism - the bay leaf gives bitterness.

7

We cut the garlic. I tinkered a little. Spread it well over the surface. Garlic can be crushed, or you can just cut into circles. Everything is strictly to taste.

8

Necessarily black pepper, and better - coarse grinding.

When slaughtering pork for meat, such a part of it as the peritoneum, lard with layers of meat raises many questions about what to cook from it. You can cook a lot from the peritoneum, smoke it, boil it in the husk, salt it in brine, you can cook good boiled pork from the upper part, but you never know what. But the best and tastiest a roll comes out from the sternum and peritoneum, moderately salted, boiled or fried in the oven, which I often do.

From such a peritoneum (7-8 kilograms) cut out together with a part of the sternum from the carcass of a wild boar, we will make rolls. My peritoneum, we moisten the skin warm water and carefully scraped with a knife, excess moisture dry with cloth napkins, towels. We visually estimate how many rolls we will have.

Since we won’t be able to wrap a small roll almost from a thick piece, we choose thinner places and cut out pieces for smaller rolls, and from a thick piece we twist a big roll. From the lower, inguinal part of the peritoneum, two fatty pieces remained. From them we cut out a layer of medium fat, put everything together, it will turn out quite decent meatloaf, do not disappear the same good.

For preparation of curing mixture we will need salt directly, not very large, garlic and seasonings are already to your taste, I use a ready-made purchased seasoning “for lard and bacon”. It is better to rub the garlic on a grater so it is quickly “absorbed” by fat. We mix all the ingredients in such a way that it is enough for the entire batch, the excess will disappear. With garlic, the curing mixture is not stored for a long time, the garlic dries out and acquires an unpleasant smell.

We rub the curing mixture on the cut pieces for rolls with our hands. Thick pieces, pierce in several places with a knife, on the entire blade, and salt from the inside, you can add more seasoning there. From the cooked salted pieces, we twist the rolls. For this, any twine is suitable, not a thick rope, I use a thick silk thread. We twist the roll as tightly as possible, but so as not to cut through the skin with a cord.

Tied rolls, from the outside also rub with salt mixture, and arrange separately in plastic bags. Now the rolls should lie down for a day at room temperature on the salt.

Since the rolls will give a brine, and the package may leak, we put them in whatever dish, for example, spacing. We turn the rolls three or four times a day on different sides, while not allowing the brine to flow out.

Since I make rolls in such quantities only in winter, after a day I cook one or two, and freeze the rest. A large roll is better to boil. If a bake a thick roll in the oven, then it is poorly fried, inside it turns out semi-fried, semi-salty. When baking at a high temperature, the fat is melted, the roll turns out to be half-empty and hard. But this is how it works for me, I'm not a cook, so I only advise the best from my own experience.

For cooking roll we are looking for suitable dishes, rinse the roll, lay it, fill it with water. If the roll lies at the bottom, then at the bottom of the pan, you need to put some kind of protection against burning. We add seasoning to the pan, I usually put peppercorns and bay leaves, and a little salt. Cook for two hours, turning it occasionally. We free the finished chilled roll from the threads, rub it with an extract with grated garlic and ... you can’t pull it by the ears.

For baking rolls in the oven, take smaller rolls. Be sure to rinse well, if during cooking the excess salt is washed off with water, then when frying, the crust on the roll will be salty. We place one roll in a baking sleeve, wrap the other tightly with foil. Rolls are fried for an hour and a half or two, depending on their size, at a temperature of 130-140 °, turning them over two or three times. Do not forget the sleeve, in several places, pierce with a knitting needle or a toothpick, otherwise it will burst.

If, during frying, the roll does not blush and is not covered with a crust, then add temperature in the last 15-20 minutes of cooking. When the roll cools, I do not remove the threads from it, since when they are removed, most of the crust breaks. Threads are best removed after cutting for consumption.