Pork roll - the best recipes. How to cook delicious pork roulade

This appetizer can be served as self-dish and also use it as a filling for sandwiches.

1. Put the pork knuckle in a deep saucepan. Pour 3 liters into the bowl cold water, and when the liquid boils, remove the foam with a spoon and reduce the heat to a minimum. Boil the meat for 2.5 hours, then add salt, peppercorns and bay leaf to the broth.
2. When the meat is tender, remove the shank from the pan and transfer to a cutting board. Carefully remove the bone and unfold the workpiece.
3. Finely chop the peeled garlic with a knife. Lay it on top of the pork.
4. Roll up the workpiece and wrap it in cling film.
5. Put the shank in a bowl under oppression. You can use a cutting board, and put on it liter jar with water.
6. Send the roll for 10-12 hours in the refrigerator.

When the right time has passed, release the roll from the film and cut it thin slices. Serve it to the table with a side dish of cereals or vegetables, bread, horseradish and mustard.

Boiled Pork Roll Recipe

This tasty dish Ukrainian cuisine looks very appetizing and different piquant aroma. It is prepared from the peritoneum with a thin and delicate skin. When choosing a piece for a roll, pay attention to the fat - the more it is, the juicier the roll will be.

1. Wash a piece of peritoneum weighing 1500 g under running water and then pat dry with paper towels.
2. Mix 1 teaspoon provencal herbs, 2 tablespoons sea ​​salt, 0.5 teaspoon ground pepper. Rub meat with spices.
3. Peel the head of garlic from the husk, cut the slices into thin slices. Lay them out on the board.
4. Roll up the meat, then tie it securely with twine.
5. Place the meat in a heatproof roasting bag and lower into a pot of water.
6. Put the dishes on medium fire and wait for the liquid to boil. After that, reduce the heat and cook the roll for 1.5-2 hours.
7. When the meat is ready, cool it to room temperature.

Before serving, try to cut the roll as thin as possible. Appetizer goes well with strong drinks, and you can supplement it with mustard or spicy tomato sauce.

Boiled pork rolls are often stuffed with mushrooms, cereals, vegetables, and prunes. interesting taste appetizer can be given with fragrant herbs and spices.

Subtleties and recipes for cooking pork meatloaf

For family gala dinner pork roll fits perfectly - it's delicious, fragrant, solemn dish all meat-eaters will eat it with pleasure, and they will definitely praise such a talented culinary specialist. Therefore, we are learning how to cook pork meat rolls deliciously, because the holidays are just around the corner!

Certainly, meatloaf can be prepared from any type of meat, but it is pork that is in favor with culinary specialists when we are talking about this dish, because its characteristic taste is the best suited for the roll. Of the parts of pork, the peritoneum is best suited for making a roll, but other parts of the carcass can be used, in which layers of fat and meat alternate.

The process of making a roll from any meat is considered not the easiest, however, if you look, then special difficulties it does not have: you first need to buy a wide, flat and large piece good pork, then beat it on both sides with a meat mallet, season with spices and roll tightly.

In most cases, such rolls are prepared with fillings.

In the case of pork best options for the filling there will be prunes, apples, dried apricots, mushrooms. So, as you can see, any culinary specialist, even without much experience, can cook this dish.rolling meat rolls.

Features of cooking pork rolls

Choose a piece of meat that is not too thick, otherwise it will be very difficult to roll it up.

The roll during the cooking process should not fall apart, and the filling should not fall out of it, so you need to roll it very tightly, leaving no air gaps between the meat and the filling. Always tie such rolls - for this you can use special devices(culinary or silicone threads, twine, etc.) or ordinary threads. It is better to chip off the edges of the roll with wooden toothpicks.

Do not forget to use spices that are very well suited to meat such as pork, making it taste richer, brighter and more refined.

Pork meatloaf recipes

Pork rolls are brought to culinary readiness different ways: they can be stewed, boiled, baked and fried - as the chef prefers. Together with the variety of toppings that you can cook this dish with, this makes it really versatile, and you can make it for every taste.

Recipe for a simple pork roll with dried apricots and cheese

You will need:

1kg pork

100g dried apricots,

1 large onion

cheese, pepper, salt.

How to cook a simple pork roll with dried apricots.

Cut the pork flesh so that it can be unfolded like a book, beat off, rub with pepper and salt. Steam the dried apricots, finely chop the onion, cut the cheese into pieces. Put dried apricots with cheese and onions on the meat, roll it up, put the roll on foil, wrap it tightly, bake in an oven preheated to medium temperature until the meat is ready. Serve with pickled fruit or sauerkraut.

You can safely replace the products for the filling; for flavoring meat, in addition to pepper and salt, use other spices. Having learned how to cook such a simple roll, you can move on to more complex options.

Recipe for pork roulade with prunes

You will need:

a large piece of pork (one in which you can make a pocket and stuff it),

2 sour apples

150g prunes,

filling - 300ml meat broth,

100ml cream

4 tbsp vegetable oils,

1 tbsp currant jelly,

½ tsp salt,

ground ginger and black pepper - 2 pinches each.

How to cook pork roll with prunes.

Steam the prunes, if any, remove the pits. Peel and roughly chop the apples, removing the seeds. Rinse the meat, dry it, make a large cavity - a pocket, rub inside and out with ginger, pepper and salt, put prunes and apples in the pocket, sew it up. Brown the roll in oil on all sides. Drain the fat, leaving a little, put in a baking dish, pour in the broth, fry for 1 hour - 1 hour 15 minutes, adding hot broth, if it's necessary. Leave the finished roll to cool in the oven. meat sauce, obtained after cooking, mix with cream and boil. Put the jelly, pepper and salt, mix. Serve the roll, slicing portioned pieces, with cooked sauce.

Pork meatloaf recipe with pistachios and cheese

You will need:

1 kg pork loin,

200g peeled pistachios,

100g Russian cheese,

50ml olive oil

2 cloves of garlic.

How to cook pork meatloaf with pistachios.

In a blender, mix the pistachios with garlic and cheese into a paste, adding a little bit at a time olive oil. Clean the layer of meat from fat, cut it with a book along the narrow side, unfold it, beat it with a hammer, lay out a layer of filling, smooth it over the meat. Roll the meat into a roll, tie it with threads, put it in a baking dish, cover with foil, cook in a preheated oven (190 degrees) for 40-45 minutes, remove the foil and brown the roll for 5-10 minutes. When serving, cut the roll into slices of 1.5-2 cm thick.

Recipe for pork meatloaf with smoked lard

You will need:

1kg pork balyk,

300g smoked lard,

200-300g hard cheese,

5 garlic cloves,

grain mustard,

crap,

mayonnaise,

spices for meat

black pepper, salt.

How to cook pork roll with lard.

Cut a piece of salmon so as to unfold it with a booklet into a rectangle, beat off slightly, rub with pepper and salt, grease a small amount mustard and horseradish. Put chopped lard all over the meat small pieces, grated cheese and garlic passed through a press. Twist a roll of meat, tie it with threads, fasten it with toothpicks, rub with spices and coat with mayonnaise, wrap with foil, put on a baking sheet and bake for about 75 minutes in an oven preheated to medium temperature, removing the foil 15 minutes before the end of cooking for the appearance of a golden crust.

Meatloaf is festive, not too difficult and really tasty! Any celebration with such a dish will be remembered by relatives and friends, and you, having prepared such a wonderfuldish, you will not be left without compliments.

Meat rolls - delicious and original dish which can be prepared for regular lunch or dinner, as well as a hot second course or snack to serve on the festive table. The dish is very good because every time you can experiment with it and cook rolls from different types meat and with the addition various fillings. So, for example, you can make beef or chicken rolls, with mushroom or vegetable filling.

Below is a selection original recipes pork rolls. Such rolls are prepared very quickly and easily, so even a novice hostess will definitely cope with them, you just need to follow the recipe and, most importantly, be sure to beat the meat well before cooking, then it will not only cook faster, but also turn out to be very soft and tender in taste.

Pork rolls with cheese in the oven - photo recipe

For a noble dinner, you can build pork rolls stuffed with tomato and cheese according to the photo recipe below.

Cooking time: 2 hours 0 minutes

Quantity: 4 servings

Ingredients

• Pork pulp: 800 g
• Tomatoes: 2 pcs.
• Garlic: 4 cloves
• Hard cheese: 100 g
• Mayonnaise: 1 tbsp. l.
• Mustard: 1 tbsp. l.
• Salt, pepper: to taste
• Vegetable oil: for frying

Cooking instructions

Recipe for pork rolls with mushrooms

The most common filling for pork rolls is mushrooms, and you can take any forest or sold in a grocery store. It is clear that the aroma of forest boletus or boletus cannot be compared with anything, but in the absence of forest gifts, champignons or oyster mushrooms are quite suitable. Mushroom flavor can be enhanced with a browned onion.

Ingredients:

• Pork loin - 0.5 kg.
• Mushrooms (for example, champignons) - 300 gr.
• Onion - 1 pc.
• Hard cheese - 150 gr.
• Sour cream - 8 tbsp. l.
• Pepper (or other seasonings to the taste of the hostess), salt.
• A little vegetable oil.

Action algorithm:

1. Loin (chilled or thawed) cut into portions.
2. Use a kitchen hammer to beat off each piece on both sides. Salt all preparations, sprinkle with spices.
3. Sauté the onion in oil until almost done. Add washed, sliced ​​mushrooms. A little salt and 2 tbsp. l. sour cream at the end of sauteing. Cool down.
4. Cheese rub.
5. Put some mushrooms on each piece of loin, sprinkle with cheese, leave some of the cheese. Collapse. Fasten the edge with a toothpick so that the roll does not turn around when baking.
6. Some housewives suggest that you first fry the rolls in a pan, then transfer them to a saucepan. You can do without frying and immediately put in a saucepan.
7. Pour in sour cream. Spread remaining cheese evenly on top.
8. Bake in the oven or simmer on the stove (about 50 minutes).

The aroma will go around the house so that the family will sit around the table, loudly tapping with impatience with forks. Good for these rolls boiled potatoes and pickled cucumber

How to cook pork rolls with prunes

Not only mushrooms are good as a filling for pork rolls, the original dish is obtained using prunes. Gourmets celebrate unusually delicious combination tender meat and sweet fruits.

Ingredients:

• Pork ( cervical part or loin) - 1 kg (for small family the number of products can be reduced).
• Prunes - 200 gr.
• Walnuts - 75 gr.
• Mayonnaise.
• Honey - 1-2 tbsp. l.
• Mustard - 3 tbsp. l.
• A little sunflower oil.
• Seasonings.
• Salt.

Action algorithm:

1. It is necessary to prepare layers of pork that can be twisted into rolls. To do this, cut the meat across the fibers. Cover the pieces with cling film, beat with a hammer (with this method, there will be no splashing on the walls and the table).
2. Prunes pre-wet for swelling. Rinse thoroughly. Remove bones. Cut fruit pulp. Add crushed nuts.
3. Salt the meat, sprinkle with spices. Put stuffing on each piece of pork. Roll into a neat roll. Fasten the edge of each with a toothpick.
4. Warm up the oil. Drop the rolls. Fry until an appetizing crust appears. Transfer to a baking dish.
5. Prepare the sauce. Mix mayonnaise with mustard, honey. Add 2 tbsp. water.
6. Pour the prepared sauce over the rolls. Bake for about an hour.

You can invite relatives and friends to taste a fantastic dish, the line for the supplement will appear immediately.

Minced pork rolls

Motto next dish– “there is never enough meat”, it is suitable for a real male company that despises vegetarians, and will look great on New Year's table, where the hostess usually demonstrates all the best and most delicious.

Ingredients:

• Pork tenderloin - 0.7 kg.
• Minced pork - 0.4 kg.
• Onion - 1 pc.
• Chicken eggs - 1 pc.
• Champignon mushrooms - 150-200 gr.
• Fatty sour cream - 1 tbsp.
• Water - 1 tbsp.
• Flour premium from wheat.
• White bread (crackers) - 100 gr.
• A little vegetable oil.
• A little salt and pepper.

Action algorithm:

1. Cut pork tenderloin portioned pieces. Beat with a kitchen hammer through cling film to avoid splashing. Salt and pepper portioned pieces.
2. Prepare the base filling minced pork- add the egg, soaked white bread / crackers, salt and seasonings.
3. Divide the minced meat into portions according to the number of pieces of pork. Form each portion into a small oblong patty.
4. Lay it on the pork and roll it into a beautiful roll.
5. Bread each roll in wheat flour, transfer to a frying pan, where the oil has already warmed up well. Fry until an appetizing crust appears.
6. Prepare the sauce - mix sour cream, water and 1 tbsp. l. flour.
7. Fill with rolls. Throw in chopped mushrooms. Simmer for a quarter of an hour.

The dish is very tasty and satisfying, so instead of a side dish it is better to serve fresh vegetables and lots of greenery.

Recipe for pork rolls with bacon

If the pork is lean, then experienced housewives add bacon to it, then the rolls are very tender and juicy. Mushrooms, carrots with onions, cheese or prunes can be used as fillings. Particularly good dried plums, which give a light dish sourness.

Ingredients:

• Pork chop - 0.6 kg (for 6 rolls).
• Bacon - 6 pieces.
• Garlic - 2 cloves.
• Prunes - 3 pcs. on the product.
• Cheese - 100 gr.
• Mayonnaise
• Salt.
• Favorite spices.

Action algorithm:

1. Pour prunes warm water, leave for a while.
2. Meat cut into portions. Everyone beat off. Add salt and spices.
3. Grate the cheese.
4. Proceed to the "assembly" of the rolls. Sprinkle the meat layer with cheese. Lay out a strip of bacon. On it - a couple of chopped slices of garlic. On top of the garlic - prunes, pitted.
5. Starting from prunes, twist into rolls. The edge can be secured with a wooden toothpick.
6. Lubricate each blank with mayonnaise (sour cream).
7. Put in a container with a little vegetable oil. Bake until done.

Rolls can be served whole big platter, you can, cutting each into pieces. They look even better this way. Parsley or tender dill will “revive” the dish.

How to cook pork rolls in a pan

Tired of chops? Do you want something original in form and tasty in content? It's time to cook meat rolls with cheese, and you don't even need an oven, they will reach readiness when frying on the stove.

Ingredients:

• Pork tenderloin - 0.5 kg.
• Hard cheese - 150 gr.
• Garlic.
• Greenery.
• Chicken eggs - 2 pcs.
• A little vegetable oil.
• Soy sauce - 150 ml.
• Salt, breadcrumbs, spices.

Action algorithm:

1. Cut the pork into beautiful layers. Beat them off with a kitchen hammer (if you use food film, it will be much cleaner in the kitchen).
2. Pour meat soy sauce. Leave for a kind of pickling.
3. While the meat is marinating, prepare the filling. Rinse greens. Dry with towels. Chop.
4. Cheese rub or plan. Mix with greens. Add chopped garlic for flavor.
5. Eggs and breadcrumbs are needed for breading.
6. Pat the meat dry with paper towels, season with salt and pepper.
7. Put the cheese-green filling on the edge. And from the same edge, start twisting into a roll. Do this with every piece of meat.
8. Roll each roll in breadcrumbs, dip in beaten eggs. Again send to breadcrumbs, and then on hot pan With butter.
9. Fry over low heat until done.

If desired, you can put a dish (or a pan) with rolls in the oven, then they will become softer and more tender. Greenery for decoration is welcome!

If you are planning a grand celebration or a modest family celebration, and I want to surprise households and guests by full program, pork roll to help you! He is rightfully considered the pinnacle culinary arts, "star" holiday 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 stage 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 ( perfect option- 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 much flat surface(we achieve this with a knife) and was not too thick, otherwise it will not fold 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 vegetable etc). In addition, we will definitely need spices to emphasize the taste of the dish, make it more refined, bright and rich.

Pork roll - best recipes

Recipe 1: Pork Roll with Prunes

About a successful combination pork meat and prunes have been known for a long time. Its soft, slightly smoky taste gives the pork roll a special piquancy. IN this recipe prunes with cheese and walnuts used for filling 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. Dutch cheese rub on a grater. 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 in egg mixture our rolls, and then roll in 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.

From ready rolls Take out the toothpicks and cut them into thin slices. Serve to the table with a side dish or, having cooled, - as 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 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 sharp knife cut off part of the sebaceous layer. 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 whole piece porcine abdomen. 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 spice mixture.

2. Grind the rest of the garlic into thin slices, fry it until golden color. 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 varnished appetizing crust, he's 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. onion peel fill with water, throw into the container an onion, 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 smoked taste, however experienced chefs do not recommend doing this, because "liquid" smoke contains thousands of carcinogens, which, accumulating in cells, cause their mutation.

I'll tell you delicious story how to cook another delicacy or appetizer from pork meat. Of course, such a boiled pork roll can be cooked in an hour, but, as a rule, boiled lard turns out very soft and fluffy. My mother gave me recipe how to make delicious Pork belly roll with firmer meat and fat.

To do this, pork meat, along with lard, must first be salted, and then boiled salty. Similarly, you can cook salty - boiled roll from a roll or pig's head. So, step by step photo recipe with recommendations for the slow cooker:

Pork belly roll

For the recipe for cooking meatloaf with bacon you will need:

• The peritoneum (bellied or brisket) is rectangular in size with a meat layer,
• Salt,
• Garlic,
• Black pepper,
• Red pepper,
• carnation,
• Bay leaf.

How to cook pork belly roll

Preferably choose from the market porcine peritoneum or the paunch of a young animal, as a rule, on such a piece there is little fat and a large layer of meat. The peritoneum should be rectangular shape, from this it will be more convenient to roll.

Pork bellies, as I mentioned, must first be salted. To do this, pour into a rectangular tray or baking sheet table salt, so as to cover the whole bottom with it. Salt can not be spared, fat will not take too much. Put the bacon with a layer of salt on the skin down, the sides and top of the whole piece are also generously sprinkled with salt. In this state, leave the fat from evening to night, you can even without a refrigerator, so that the meat starts up the juice.

In the morning extra salt peel off the salted roll, rub it on all sides with grated garlic, black and red pepper.

Roll the pork into a roll and tie with a harsh thread or silicone bands. The preparatory part of the preparation of pork from the peritoneum or paunch is over.

How to cook pork belly roll

(bellies or brisket in a slow cooker)

Salted pork roll in a slow cooker can be prepared in two ways:

• for a couple (quick way) and
• on quenching.

For fast way connected salty roll with bacon and layers, put in a tray for steaming, you can cook it in this way in foil or a sleeve (bag) for baking. Pour 1 liter of water into the multicooker bowl and switch the multicooker to the “steaming” mode for 40-50 minutes.

Pork belly roll in a slow cooker in slow mode "extinguishing":

The roll is poured with boiling water to the maximum mark of the multicooker and cooked with the lid closed for stewing for 1 hour 30 minutes.

The finished boiled roll is untied, rubbed again fresh garlic and pepper and wrap tightly. When the brisket roll has cooled, it is sent to the refrigerator and after a few hours it is already served as an appetizer.

My meatloaf was big enough so I cooked it on the stove in a saucepan(although, as an option, this pork and lard roll can be baked in the oven).

The photo shows that I had to fold the knotted salted pork roll before cooking a little, in a five-liter pan it did not fit in length. In order for the roll from the bell pepper to boil faster, I poured boiling water over it and cooked it for exactly 1 hour.

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

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

Believe me, it's very tasty!

Bon appetit!