How to cook a roll of pork skin. What can be cooked from pork skin - recipes

WE PREPARE ROLLS FROM PORK SKIN. Even for those who are used to buying pork in a store or market, the question sometimes arises: what to make from pork skin? Is it possible to eat it at all and will it be tasty? We confidently answer: you can eat, tasty and even healthy! Jellied meat is prepared from them and salted, stewed, fried, marinated, boiled. Some add the skin to borscht, others to minced meat for cutlets, and others send it under pressure and use it as an independent product. In a word, pork skin dishes are very, very diverse. One of the most interesting options is pork skin rolls. We offer several options! Choose, cook, taste delicious pork skins. The recipe - any of the proposed ones - is simple and does not require much experience from the hostess. PORK SKIN ROLL WITH VEGETABLES Ingredients: pork rind – 0.5 kg; 2 medium carrots; 1 onion; 1 bell pepper (preferably bright, red); 2-3 cloves of garlic; salt and pepper to taste; 4 black peppercorns; 2-3 bay leaves. Preparation: Peel the carrots and cut into circles. We chop the onion into half rings. We remove the stalk with seeds from the bell pepper and cut it into thin strips. All vegetables are fried in vegetable oil, salt and pepper. Drain excess oil. We unfold the skin on a cutting board with the fat up, put the vegetable filling on it. Gently roll into a tight roll and tie in several places with a thread. Bring water to a boil in a saucepan, add salt, add black peppercorns, bay leaf and garlic. Put the prepared roll into a saucepan and bring to a boil over high heat. As soon as it boils, we put the fire on a minimum and cook for 2 hours. Cool the finished roll, free from threads and cut into portioned pieces. Can be served both cold and warm. MEAT ROLL FROM PORK SKIN. Ingredients: pork skin - 0.5 kg; pulp or minced meat (pork or beef) - 250 gr. salt, pepper, spices to taste. Preparation: If we use meat, then we beat it to a thickness of no more than 1 cm. Minced meat does not require additional preparation. We spread the meat on the pork skin, spread out with fat up on the cutting board. We roll the skin stuffed with meat into a tight roll, tie it with a thread or wrap it in cling film. Boil in salted water with spices for about 2 hours. We cool, free from the "shell" and get an excellent alternative to sausage! STEWED ROLL FROM PORK SKIN. Ingredients: pork skin - 0.5 kg; garlic - 2-3 cloves; salt, pepper and spices to taste; chopped greens (dill, parsley, onion, cilantro, basil). Preparation: Spread the washed skin on a cutting board with the fat up, spread with chopped garlic, sprinkle with herbs and spices. Roll into a tight roll and tie with a thread. Put the prepared roll into a stewing dish (duckling, goose, etc.) Add a little water (possible with “Liquid Smoke”), cover with a lid and simmer in an oven heated to 180 ° C for about 2 hours. BOILED ROLL WITH PORK SKIN AND HERBS. Ingredients: pork skin - 0.5 kg; greens (dill, parsley, other) - a bunch; salt, ground black pepper - to taste; garlic - 2-3 cloves. Preparation: We lower the washed skins into boiled water and boil for about 1.5 hours. It is important to bring them to readiness, but not to digest. We spread the boiled skins on a cutting board. Salt, pepper, rub with chopped garlic, sprinkle with chopped herbs. We form a dense roll, wrapping in cling film. It can be intercepted with rubber bands “for money” for reliability. Place the prepared and cooled roll in the refrigerator or freezer for 1-2 hours. We cut the frozen finished roll into portioned pieces (you can directly in the film). This pork skin appetizer is perfect for a feast or a family dinner, combined with mashed potatoes. Bon appetit!

Even for those who are used to buying pork in a store or market, the question sometimes arises: what to make from pork skin? Is it possible to eat it at all and will it be tasty? confidently answers: you can eat, tasty and even healthy! At the same time, cooking pork skin is a very creative process. Each experienced hostess comes up with something of her own, unique. They prepare jelly and heh, salt, stew, fry, pickle, boil. Some add the skin to borscht, others to minced meat for cutlets, and others send it under pressure and use it as an independent product. In a word, pork skin dishes are very, very diverse.

One of the most interesting options is pork skin rolls. We offer several options! Choose, cook, taste delicious pork skins. The recipe - any of the proposed ones - is simple and does not require much experience from the hostess.

Pork skin is an indispensable product for making delicious rolls with a variety of fillings.

Pork skin roll with vegetables

Ingredients:

• pork skin - 0.5 kg;
• 2 medium carrots;
• 1 onion;
• 1 bell pepper (preferably bright, red);
• 2-3 cloves of garlic;
• salt and pepper to taste;
• 4 black peppercorns;
• 2-3 bay leaves.

Cooking:

We clean the carrots and cut into circles. We chop the onion into half rings. We remove the stalk with seeds from the bell pepper and cut it into thin strips.

All vegetables are fried in vegetable oil, salt and pepper. Drain excess oil.

We unfold the skin on a cutting board with the fat up, put the vegetable filling on it. Gently roll into a tight roll and tie in several places with a thread.

Bring water to a boil in a saucepan, add salt, add black peppercorns, bay leaf and garlic. Put the prepared roll into a saucepan and bring to a boil over high heat. As soon as it boils, we put the fire on a minimum and cook for 2 hours.

Cool the finished roll, free from threads and cut into portioned pieces. Can be served both cold and warm.

Each hostess can have her own recipe for pork skin roll.

Pork skin meatloaf

Ingredients:

• pork skin - 0.5 kg;
• pulp or minced meat (pork or beef) - 250 gr.
• salt, pepper, spices to taste.

Cooking:

If we use meat, then we beat it to a thickness of no more than 1 cm. Minced meat does not require additional preparation.

We spread the meat on the pork skin, spread out with fat up on the cutting board. We roll the skin stuffed with meat into a tight roll, tie it with a thread or wrap it in cling film.

Boil in salted water with spices for about 2 hours.

We cool, free from the "shell" and get an excellent alternative to sausage!

The combination of pork skin and ground beef gives the optimal taste.

Braised pork skin roll

Ingredients:

• pork skin - 0.5 kg;
• garlic - 2-3 cloves;
• salt, pepper and to taste;
• chopped greens (dill, parsley, onion, cilantro, basil).

Cooking:

Spread the washed skin on a cutting board with the fat up, spread with chopped garlic, sprinkle with herbs and spices. Roll into a tight roll and tie with a thread.

Put the prepared roll into a stewing dish (duckling, goose, etc.) Add a little water (possible with “Liquid Smoke”), cover with a lid and simmer in an oven heated to 180 ° C for about 2 hours.

Stewed pork skin roll is just as tasty as boiled.

Boiled roll with pork skin and herbs

Ingredients:

• pork skin - 0.5 kg;
• greens (dill, parsley, other) - a bunch;
• salt, ground black pepper - to taste;
• garlic - 2-3 cloves.

Cooking:

We lower the washed skins into boiled water and boil for about 1.5 hours. It is important to bring them to readiness, but not to digest.

We spread the boiled skins on a cutting board. Salt, pepper, rub with chopped garlic, sprinkle with chopped herbs. We form a dense roll, wrapping in cling film. It can be intercepted with rubber bands “for money” for reliability.

Place the prepared and cooled roll in the refrigerator or freezer for 1-2 hours. We cut the frozen finished roll into portioned pieces (you can directly in the film).

This pork skin appetizer is perfect for a feast or a family dinner, combined with mashed potatoes.

Pork skin roll with herbs is a great cold appetizer.

You may also have your own recipe for pork skin roll. For example, a combination of fried minced meat and vegetables, greens and boiled eggs, or something else, very special. Either way, Cozy Kitchen is sure you'll love pork rind! What to cook from it? For you, this will no longer be a difficult question.

Bon appetit!

To prepare this low-budget, but extremely tasty and pretty dish, we need:

Skins - 600 gr.;
Meat trimmings, pieces (chicken, beef, pork) - 0.5 kg;
Salo (if the skin is naked, without lard, as in my photo) - 300 gr .;
Carrots - 3-4 large things;
Garlic - optional;
Salt, pepper, herbs.

From this amount of products, I got 4 rolls with a diameter of 5-7 cm, a length of 17-20 cm. A decent portion.

If you purchased the skin with lard on it with a layer of 1-1.5 cm, then you will not need additional lard. I had skin.

In general, everything is easy. The skin was washed, smelled and wiped dry. Trim any exposed edges which will not fit into the roll. They can be put inside, where there will be gaps without meat. It is clear that we get a square or rectangle from the skin conditional, not under the ruler.

Salt, pepper, sprinkle with grated carrots, lay out the pieces of meat. Next, I have lard, cut into thin slices (if you have a skin with lard, then you skip this step). Top with slices of chopped garlic and herbs. In principle, the layers can be varied, and I also think that slices of sweet red pepper will look appetizing when sliced.

Next roll it all tight roll. The first will be difficult, but then get used to it. Do not regret picking out a couple of rubber bands from the household (I took new hair bands, which is the first thing that came to mind) and intercept the edges of the roll with them. Then wrap the roll with a strong thread and tie it.

Now we need to boil the rolls for 2-2.5 hours over low heat. It turns out very tasty in soy sauce, half or 2/3 diluted with water. This time I boiled in salted water with the addition of bay leaf, allspice and dry adjika. In onion peel, of course, it should turn out delicious.

When eating pork meat and lard, many consumers simply throw away the skin, considering it too tough and unsuitable for food. Perhaps they would be very surprised to learn that in many countries of the world it is she who is an important ingredient in national cuisine. Moreover, pork skin dishes are increasingly becoming a popular international snack, which in the same Canada or the USA is a huge success and is sold everywhere.

As we have already understood, it is definitely not worth throwing away such a product - you can surprise guests with unusual dishes, some of which are cooked without pork at all in the classical sense, but with a skin.

Compound

The vitamin and mineral composition of pork skin is quite rich in a variety of substances that are certainly useful for the human body. At least start with vitamins - almost all B vitamins are present in the skin, and B, H or PP are also present in smaller quantities. With micro and macro elements, the situation is also not bad - the human body can get phosphorus and chlorine, potassium and sodium, sulfur and magnesium, calcium and iron from the product in question.

As for BJU and energy value, there is no consensus here - it all depends on how accurately it was possible to separate the skin from the layers of fat or meat underlying it. It is known for sure that the amount of carbohydrates in such a product is approximately equal to zero, but 100 grams of proteins contain 37.5 grams, while fats - 23.5 grams. The energy value in different sources is indicated fundamentally different - from a rather modest 210 kcal per 100 grams to 393 kcal. In any case, such an offal can hardly be called dietary, because its amount in food should be moderate.

Benefit and harm

Many components that make up the pork skin are beneficial to human health. Such a component of various dishes is useful to the body for several reasons.

• Protein. Protein food is fundamentally important for the human body, since it is a building material for the muscular system. There are a lot of proteins in pork skin, but it should be admitted that it is not very useful in this regard - it does not contain enough amino acids necessary for the full absorption of this component.

• Minimum carbs. As you know, unused carbohydrates are stored in the body in the form of body fat, so there should be no more of them in the diet than is necessary for daily activity. If an overweight person actively eats something like pigskin, he will get everything except carbohydrates, because the body will be forced to break down its own fat deposits, and weight loss will come pretty quickly.
• unsaturated fats. Supporters of a healthy diet probably know that fat in the diet should be mandatory, but one type of this nutrient is only beneficial, and the second clogs the blood vessels with cholesterol and is deposited in the form of unnecessary folds. There are a lot of “safe” fats in the product in question without inclusions of fat, therefore all the good things that are usually said about olive oil can be said about it.
• Allowed for diabetics. For people suffering from uncontrolled blood sugar levels, it is extremely important not to aggravate the situation with excess carbohydrates, so they have to sit on a strict diet. There are practically no carbohydrates in the skin, respectively, its glycemic index is very low, unlike many other delicacies.
• Sodium. This trace element, which is quite abundant here, is very useful for the human body - in particular, it is necessary for proper metabolism, stimulates the brain and makes the skin healthy.
• dietary product. Pork skin, despite its rather high calorie content, is well suited for many diets that limit the use of certain food groups.

Being objective, let's say about the harm, which from the regular use of such food will not be much less than good.

• Fat. The pork skin in the carcass is usually in contact with fat, and it is almost impossible to separate it so that there is as little fat as possible on it. Accordingly, ideal skin practically does not exist - it is always with a layer of fat, and because of its huge calorie content, it is incompatible with a slender figure.
• cholesterol. Unfortunately, the composition of the product in question contains not only “good”, but also “bad” fats - the very ones that lead to clogged arteries and a heart attack. The more such food, the higher the risk, so you should be careful again.
• Sodium. What was a plus may also be a minus. The stimulating effect of this mineral on the cardiovascular system can be critical if it is weakened by a particular disease. As a result, even a relatively small amount of such a product can provoke an exacerbation.
• Rigidity. After all, pigskin is harmful even because of its consistency, especially when fried. The body passes the first test even when it enters the mouth - a hard snack creates a significant load on the teeth, contributing to the destruction of enamel. In the stomach and intestines, even a thoroughly chewed product is digested for a rather long time and with difficulties, and the hairs present on the skin often cause appendicitis.

Recipes

If you know how to properly prepare pork skin, you can make many interesting snacks at home without letting any part of the pork go to waste. Cuisines of different peoples of the world offer to use such an offal in different ways, but we will consider only a few popular recipes - it will definitely be tasty and unusual.

Pressed skins

Something similar can be found all over the world, but in our country such a dish is traditionally associated with the Far East, sometimes called the Trans-Baikal, sometimes the taiga snack. The hardest part of making it is to get a whole kilo of leather, although a small amount of fat is allowed on it to simplify the task.

The main ingredient is first simply cleaned and cut into pieces of approximately the same size and shape, and then put to boil - it should stay in boiled water for 15 minutes.

During the boiling process, the excess is partially removed from the product, therefore, after the specified time, the water is drained, and instead of it, a new one is poured, mixed with half a glass of soy sauce, salt and pepper to taste. In total, the product is cooked for about one hour.

When the skin is finally cooked, multilayer structures are formed from the pieces, without waiting for the skin to cool. Spices are immediately added between the layers - you can use the ones described above, or you can use your own, for example, garlic. In this form, this “pie” is covered with a film, and a press weighing at least two kilograms is installed on top, and after cooling, the dish is sent to the refrigerator. After a few hours, a kind of "brawn" can be cut into slices and served at the table - it is a cross between sausage and cold cuts.

Fried skins for beer

Chips and snacks are made from the most unexpected ingredients - so pigskin can be used. Such a dish is also called khrumsaliki, and they probably appeared in North America.

For such purposes, the thinnest skin is chosen, which must be cleaned with great care from both bristles and fat from the inside. To begin with, the product must be boiled for two hours in brine, which must be salted, peppered and flavored with other spices to taste in advance. If we omit this moment, our "chips" will not crunch - instead, they will become a real threat to the teeth.

We wash the boiled product well from spices and leave to dry on a towel. After that, from the soft skin that has become soft, you can scrape off the fat that did not want to separate fresh, but this must be done very carefully so as not to damage the delicate structure. In order for the raw material to dry, it is often sent to the refrigerator for several hours or even for the whole night.

After that, future crystals usually need to be dried also in the oven - for this, a relatively low temperature of 50 degrees is enough, but good convection is very important, allowing the product to give all the moisture to the air as quickly as possible. Some craftsmen do without an oven at all, drying the skins in the cold season somewhere in the immediate vicinity of the battery. If everything is done correctly, the skin will acquire completely new properties - it will become almost transparent and very hard, which, in fact, is an indicator of the completion of this stage of preparation.

After all, almost ready-made crystals also need to be fried - thanks to this, they will partially lose their amazing strength and become crispy, resembling real chips. For such a procedure, it is not even necessary to take a pan - you need any vessel with a thick bottom that can withstand heating up to 190 degrees. The specified temperature should not be exceeded, otherwise the smoke point of lard will be exceeded, and it will not only burn, it will also become dangerous to health.

For such frying, it is better to use melted pork fat, but vegetable oil is also allowed. When the lard warms up to the indicated temperatures, the skins dried in the oven are simply lowered into it, which is why they will begin to change again - they will retain their color, but will grow greatly in volume.

The exact result depends on the strength of the fire - the smaller it is, the more magnificent the crystals will be. At the end of cooking, the chips drain a little on a slotted spoon, cool down and immediately sprinkle with spices.

Skins in Korean

For another popular snack, you need to peel 250 grams of skin and bring to a boil over the highest heat, and then reduce the heat, salt the water, and cook in this form for another two hours. The skin cools down right in the broth, but while still warm it is taken out and cleaned of fat, cut into thin strips and spices are added - grated ginger and garlic, sesame and pepper, as well as a separately prepared "sauce" of 1.5 tbsp. l. soy sauce, 1 tsp. honey and 0.5 tsp. vinegar.

Salt is also part of the dish, but it is secondary - its amount is determined according to your own taste, when all the other, more important spices have already been added. If the dish turns out to be so strongly spicy, you can not salt it at all - this largely depends on personal preferences.

In fact, adding salt is the last step in the actual preparation, but it is believed that the appetizer should still be infused in order to be saturated with spices - this will take at least three hours. After that, an unusual delicacy is ready to eat - it is suitable both as an addition to a side dish and as an accompanying dish for beer.

In the case of the skin, all the tricks that directly affect the result relate to the preparation of raw materials for cooking, so let's focus on them.

• It will not be possible to completely remove the bristles, but the more carefully this is done, the less stiff and unpleasant the skin will turn out. If the skin has already been removed, all that remains is to grind it over the fire, therefore it is better to carry out such operations even at the moment when it is not removed from the meat or fat - at this stage it can also be processed with a stiff brush.
• The skin is often stained with dirty spots of unknown origin, which can also be confused with tar marks. In any case, the product requires thorough washing, and if mysterious spots do not disappear, then scraping with a metal brush.
• Regarding stamps, which are often applied to meat products, opinions are divided. Some argue that they are completely safe when applied to a food product, since their composition is specially selected with this in mind, while others point out that blue paints often contain very toxic formalin, so the painted areas cannot be eaten - they should be removed. It is possible that both opinions are sometimes correct, but perhaps it does not hurt to play it safe.
• In some recipes, the skin should be left raw, but the problem of eating it this way is not so much in ethics as in the harshness of such an ingredient. In this case, to soften the product, it is allowed to pre-scald it with boiling water.
• You should also choose a product in a store by smell, but it happens that the consumer did not pay timely attention to an unpleasant aroma, or the latter appeared already in home storage conditions. If you are sure that the new smell does not indicate spoilage of the product, you can simply soak it in cold salt water for several hours.

You will learn how to cook pressed pork skins in the video below.

When buying meat, people often throw away a very valuable product after cutting it, without even knowing it. I mean pork skins. Meanwhile, the recipe for their preparation is known to many peoples of the Earth; in a number of countries, skins are considered a real delicacy. We invite all readers not to disdain this by-product, but to make sure that it is quite worthy of respect. Try cooking one of the dishes in which pork skins are involved: recipes with photos clearly show how appetizing they turn out. Chances are high that one of the options will become a favorite in your family.

Mexican chicharrones for beer

Even if you buy already cut meat, pork skins are also sold separately in the store. The recipe, which came from distant Mexico, will give you a wonderful snack that you can crunch on just like that, and it’s completely magnificent under a foamy drink.

The skin in the store is sold rolled into a tube. It needs to be unwrapped, washed and dried. Then the offal is cut into fairly large plates (they are very fried during baking, so it’s not worth grinding), salted and seasoned with spices. You can take your favorites, but the main component is peppers, at least red, and preferably a mixture of them. The plates are laid out on a baking sheet away from each other and placed in the oven. How long they stay there depends on the thickness. Focus on 3 hours, but occasionally check for readiness. You should get sharp, crispy and ruddy "crackers".

"Casket" in Russian

If you want to serve pork skins as meat, the recipe will look different. The unfolded product is trimmed of excess fat (if you don't mind greasy, you can skip this step), the windward edges and veterinary control prints are cut off. The skin is boiled for about forty minutes with the addition of salt and peppercorns. At the same time, the onion is chopped, it can be in squares, it can be in half rings. Roasting is made from it; after reaching a tan, half a glass of beer is poured into the pan. As it boils, the bowl is immediately removed from the burner, and the contents are flavored with a stack of rice vinegar. The boiled skin is washed with cool water, put in a mold; the inside wakes up with onions, filtered from the liquid, chopped garlic, pepper and salt (if necessary). Then the skin is folded in half and poured with onion marinade, to which a spoonful of honey is added. The form is removed into the oven; after a third of an hour, the skin is turned over, every five minutes it is watered with marinade. The total cooking time is half an hour.

Skin with beans and capers

There are several full-fledged dishes in which pork skins are the main ingredient. The recipe for the most appetizing and delicious is offered below.

1. A glass of beans is soaked in cold water until swollen, washed and boiled until softened.
2. A piece of skin of two hundred grams is doused with boiling water and cleaned with a knife.
3. A little olive oil is heated in a deep frying pan; it is roasted from chopped onions.
4. Next, a chopped large tomato is added.
5. Five minutes later, strips of skins are thrown in, a spoonful of capers is laid and water is poured in - about a glass.
6. Under the lid, the dish is stewed for about ten minutes.
7. Beans and chopped dill are poured in last.

After a quarter of an hour, the pan is removed from the stove, the food is infused a little and served on the table.

Korean salad

Everyone knows a salad with pork ears. However, this dish is even tastier, in which pork skins are involved. Recipe: pickled offal strips plus seaweed. The remaining components can be selected at your discretion. The main thing is to properly marinate the skin. It is done like this.

Half a kilo of skins is cleaned of excess fat, filled with water and placed on fire. After boiling, the foam is removed, the fire is muted, the water is salted, and the chopped garlic cloves are inserted. The skin will cook for two hours. It should cool down right in the broth, after which it is taken out, re-cleaned of fat and cut into thin strips. A clove of garlic and a little ginger are rubbed into a bowl with offal. Pour in:

• a spoonful of red hot pepper flakes;
• the same amount of paprika;
• salt (if it seems that the skins are undersalted).

Pouring:

• a spoonful of rice vinegar;
• three tablespoons of soy sauce;
• a spoonful of fish sauce;
• a large spoonful of rice wine;
• a spoonful of sesame oil;
• half a spoon of liquid honey.

After mixing, an onion pen is cut into the marinade, the contents of the bowl are mixed again, and it is put in the cold for half a day. After this time, the skins can be eaten just like that, sprinkled with sesame seeds, or you can put them in a more complex salad.

Pork skins: recipes. Bulgarian roll

Washed and cleaned skin is cut into rather wide ribbons. The meat is cut into long thin strips. The skin is laid out on the table “face down”, a piece of pork is placed on it and generously sprinkled with spices and salt. Pepper must be included. The roll is tightly rolled up and tied with a thread. The blanks are poured with cabbage brine and boiled for about twenty minutes. After turning off the fire, they are left in the brine for another half an hour, after which they are caught and cooled in the refrigerator. Ready rolls get rid of threads and cut into circles.