Pork stomach roll in the oven. How to cook boiled pork roll

• Pork peritoneum (brisket, undercuts, paunch) 2 - 2.5 kg
• salt - 1.5 tsp for each kg
• garlic - 4-5 cloves
• coriander - to taste
• freshly ground black pepper - to taste
• coriander - 1 tsp
• gelatin - 2 leaves or 1 tbsp powder
• onion - 1 pc.
• carrots - 1-2 pcs.

Cooking process:

Thoroughly clean the skin of the pork peritoneum, scrape off contamination, wash and dry with a paper towel.

If the piece is large cut into two parts. We salt, and with the help of a sharp knife we ​​make punctures and stuff with garlic.

Sprinkle with chopped bay leaves, coriander and freshly ground black pepper.

In order for our roll to grab better, and for us to be calmer that it will not fall apart when cut, we lay out gelatin leaves on top, you can sprinkle with gelatin powder, about 1 tbsp. l.

Roll into a roll and tie tightly with kitchen string. Top with paprika and garlic cloves. Paprika will give the roll a beautiful red tint on top, you just need to choose a bright one. Transfer to a container.

We wrap the dishes with rolls well with cling film in 2-3 layers so that air does not get in, and send them to the refrigerator. for 2-3-4 days.

Then we take it out of the refrigerator and leave it at room temperature for 1-2 hours. I hope you remember from the previous recipe that such earthenware must be filled with water for 20-30 minutes before use. Then we drain the water, put the onions and carrots cut into circles or slices on the bottom of the dish, tear the bay leaf into pieces. If you have other dishes, then we do not manipulate the water.

Lay room temperature rolls on top of the vegetables, skin side down so that the cuts are on top. Place the slices of garlic that were on top under the meat under the rolls.

Cover with a lid and send to a cold oven, gradually heating to 200 degrees. If you have other dishes, then the best temperature is 170-180 degrees. If there is no lid, cover with parchment paper, in extreme cases with foil. And cook until ready.

We take it out of the oven, I cooked in a Roman pot for 3 hours, this is due to the fact that I increased the temperature of the oven gradually, increasing it every 10 minutes.

We shift the finished roll into a container, let it cool. Then tightly wrap it in cling film and put it in the refrigerator so that it grabs well.

Roll of pork peritoneum at home is ready!

Bon appetit!

Drawing up a menu for the festive table is not complete without choosing delicious, but high-calorie meat products. It can be hot dishes, puff or seasoned salads, as well as mandatory aromatic snacks.

Among the latter, pork belly roll is very popular. We offer you recipes for its preparation in different ways with visual photos.

Boiled pork belly roll

The recipe for this dish is perfect not only for a festive table, but also for a hearty, hearty breakfast, wonderfully harmonizing with both potato and mushroom side dishes, as well as with tomato sauce, black bread.

Before preparing all products, it is necessary to find a dense thread for tying and securing the roll from the peritoneum. The meat should be taken fresh with light fat - it will retain juiciness and give a denser texture to the dish for easier cutting.

Having chosen a piece of the peritoneum of a more rectangular shape, it is required to rinse it, dry it and cut out the veins. The pork skin should be scraped with a knife.

Spread a piece of meat on the work surface, pour a couple of tablespoons of salt and a mixture of peppers on it, rub them well into the surface.

On top, squeeze the peeled garlic through the garlic press, grate the carrots and level, evenly placing on the meat.

Next, you need to fold the peritoneum section as tightly as possible and tie it with prepared threads both across and along the entire roll, trying not to damage the surface of the pork skin.

Place the roll in a large container, pour hot water three centimeters above its surface. Pour in the remaining spoonful of salt, bay leaf, peppercorns and boil for an hour and a half.

After the end of cooking, you do not need to get this dish out of the hot brine - let it cool down in it.

Then it should remain in the refrigerator for about one more hour, only after that you can remove the threads and try the roll in a perfect combination with mustard, adjika and brown bread.

Pork belly roll in the oven

The variety of meat dishes knows no bounds. Many housewives are trying to improve them, using new spices, experimenting with the composition and adding new products, combining with various side dishes.

The juiciness and taste of the baked peritoneum pork roll is simply amazing, thanks to the use of the oven when cooking. To create a fragrant roll in the oven you will need:

• thin pork peritoneum - 0.8 kg;
• vegetable oil - 50 g;
• soy sauce - 50 g;
• garlic - 15 g;
• Worcestershire sauce - 5 g;
• adjika - 15 g;
• spices to taste - 15 g.

Cooking takes two and a half hours, and the calorie content of one hundred grams of a dish from the peritoneum is slightly reduced (compared to the previous recipe) and amounts to 200 kcal.

On the working surface, lay out a piece of pork peritoneum washed and wiped dry and cut out the veins, if any.

To lubricate the roll, you need to prepare a mixture of sauces and seasonings. A small container is taken, where soy sauce is poured, garlic is squeezed through the garlic, vegetable oil, adjika, spices and Worcester sauce are poured. The whole mixture is thoroughly mixed.

Part of the sauce mixture is poured onto the surface of the prepared meat cut and well smeared for absorption. Then the roll is tightly folded and fixed with a thread across and along the entire length. The already twisted piece of peritoneum is again smeared with a mixture of sauces, and placed in a baking sleeve, which needs to be loosely sealed.

In an oven preheated to a temperature of 180 °, the roll is baked for an hour and a half, and then the sleeve is cut to give the dish a beautiful golden crust.

It is better to cool the roll in the oven, and then it needs to be cut and kept in the refrigerator for ten minutes before serving.

Oven foil roll recipe

Any dish cooked in the oven has its own unique taste. In the preparation of this dish, an urgent need is to use foil, which will allow the juice not to flow out, and the meat to be saturated and saturated with its own wonderful aroma. At the same time, the pork roll from the peritoneum in foil will turn out to be dense, soft and very juicy. For the dish you will need:

• pork belly - 1 kg;
• garlic - 40 g;
• hot pepper - 1 pod;
• spices to taste - 15 g;
• medium-sized salt - 30 g.

It will take ten hours to prepare the abdomen, two hours to cook the roll, and the calorie content will be 170 kcal.

The selected cut of the pork belly needs to be prepared for baking. To do this, rinse the meat thoroughly, let the water drain and rub thoroughly with salt on both sides. Next, immerse it in a dry container, send it to the refrigerator for ten hours, having previously covered it with a lid so that the skin does not harden, and the greasy and meat part does not become weathered.

After this time has elapsed, remove the meat cut that has already let the juice out of the refrigerator and rinse it from unnecessary salt. Along the entire length of the abdomen from the side of the meat part, make deep cuts to the very skin, trying not to damage its integrity. Hot pepper should be finely chopped, and it is better to grind with a blender into gruel, along with garlic.

It is good to wipe the inner surface of the future roll with this mixture. Then tightly wrap the cut of the peritoneum, fix it with a thread across and along in such a twisted form.

Coat the outer part of the roll with pepper mixture and wrap in a piece of foil a couple of times.

Having placed a roll of foil in a baking dish, send it to an oven preheated to 180 ° for an hour and a half.

The roll should be cut after it has completely cooled down, and you can simply serve it with bread, various sauces, ketchups, as well as adjika and mustard.

- a delicious dish worth cooking. The recipe will be especially useful for those who adhere to the post.

Pork escalope - despite the fact that the dish is a restaurant dish, it can be cooked at home.

Lagman in a multicooker. Our step by step photos and tips will help you prepare this dish.

How to cook a roll in a slow cooker

The kitchen has a lot of household equipment that helps and facilitates many processes in the preparation of various dishes. So, in a slow cooker, you can cook a fragrant pork belly meat roll. For this you will need:

• pork peritoneum - 1 kg;
• carrot - 100 g;
• onion - 100 g;
• garlic - 30 g;
• red, black pepper - 10 g each;
• water - 2 l;
• salt - 100 g;
• bay leaf - 3 pcs.;
• dried basil - 10 g.

It will take only a couple of hours to cook, and the calorie content of one hundred grams of roll will be 210 kcal.

At the beginning of the preparation of any meat dish, rinse the meat cut and let the water drain. Carefully scrape the skin with a knife.

For uniformity of the entire surface, you can slightly beat off the peritoneum or simply make small transverse incisions. Then salt, sprinkle with peppers, add peeled and chopped garlic, add basil. Thoroughly rub the whole mixture and rub into the meat surface of the peritoneum.

It is necessary to roll the roll tightly, and then be sure to fix it with a thread or tape across and along the entire length of the roll. Immerse not only the peeled onion, but also the husk into the multicooker bowl - to give a beautiful color to the future roll.

Then put in the same container, cut into several pieces of carrot, bay leaf and prepared roll. Pour everything with two liters of water.

On the slow cooker, turn on the “quenching” function for an hour and a half. Half an hour before the end, add two tablespoons of salt. After cooking is completed, you should not remove the pork belly roll from the slow cooker - it is better to leave it to cool in the same brine.

For easy cutting, it should be kept for fifteen minutes in the refrigerator.

When preparing products to create any dish, you need not only to know the amount of ingredients needed, but also to be able to choose them correctly. When preparing a pork belly roll, you can preserve the juiciness and taste of this meat product as follows:

1. Do not soak the meat in water, but just rinse with running water (preferably at room temperature);
2. The choice is to stop on a cut with a light pink color of meat and white color of fat;
3. It is not required to choose a peritoneum with a large and thick layer of fat, since the calorie content of the whole dish depends on this;
4. Do not freeze meat products in the refrigerator - they may lose their juiciness, and the roll will turn out to be more loose and firm;
5. Wetting the meat with lemon juice will give it freshness and a pleasant aroma to the future dish.

There is no need to be afraid to cook - after all, any experiments in the kitchen can lead to the creation of a wonderful and unique masterpiece in the field of cooking. A roll of pork peritoneum will just become such. Bon appetit!

The peritoneum is fat with many meat layers. It is pleasing to the eye, but very capricious and requires a thorough approach. Of course, the peritoneum can be salted or boiled, but it is better to make an amazing roll out of it. It will find its place on the festive table, ideal for breakfast or dinner, it will definitely turn out tender. For business?

Pork peritoneum roll - general principles of preparation

The peritoneum for cooking is used only fresh. The more layers and meat on it, the chic and tastier the dishes will turn out. Before cooking, the peritoneum must be washed well. If there are dirt on the skin, then they must be cleaned with a knife. There may also be bristles. It is better to pitch it over a stove or a candle, then also scrape it with a knife and wash it under running water.

Very often the peritoneum is marinated. To do this, use salt, spices, water brines. It all depends on the recipe. The longer the piece lies in additives, the richer the taste will be.

What is wrapped in a roll:

Different types of dry and fresh peppers;

mustard;

Adjika and other sauces;

The peritoneum is twisted, tightly tied with a strong thread so that nothing falls apart during the cooking process. Then the roll is sent to the slow cooker, to the oven or boiled in a pot of water. Sometimes they combine cooking with baking in the oven.

The thread is removed and the roll is cut after complete cooling and aging in the refrigerator, served with spicy adjika, ketchup, and various garlic sauces. But this is not the rule. Some people like a hot roll, piping hot.

Pork belly roll in the oven (in foil)

The easiest way to cook a pork belly roll is to bake it in foil. In it, he definitely will not burn, it will turn out as it should.

Ingredients

1 kg pork belly;

1 pod of hot pepper;

head of garlic;

30 g of salt;

1 tsp seasoning for meat.

Cooking

1. We wash the peritoneum. If there are films on the inside, then they must be removed. Next, take dry napkins and wipe the pork.

2. Rub the piece with prescription salt on all sides, transfer to a container, cover and put in the refrigerator for ten hours. Pork should be marinated.

3. Peel and chop the garlic. Chop the hot pepper as well. You can beat everything together with a blender. Add spices for meat or any other, but you can limit yourself to garlic and pepper.

4. We take out the peritoneum, wash off the remaining salt. We take a sharp knife and from the side of the meat we make cuts almost to the very skin, but do not cut through it.

5. Rub the incised side with garlic and hot pepper.

6. We twist a tight roll. We tie with threads.

7. Unfold the foil. We put a roll on it, connect the free ends and twist tightly together. Or just twist on top, turning 2 times, and twist the ends with candy. We transfer the peritoneum to a baking sheet or to any shape that is suitable in size.

8. We send the bundle to the oven. Cooking time depends on the thickness of the roll. On average, it will take 1.5 hours at 180 degrees.

Boiled pork belly roll

Recipe for a simple boiled pork belly roll in a saucepan on the stove without stuffing. But if you wish, you can wrap garlic in it. The main advantage of the dish is softness, tenderness.

Ingredients

1.5 kg of pork;

10 peppercorns;

1 onion;

1 carrot;

1 tsp seasonings for meat;

1 spoon of mustard;

Salt, water.

Cooking

1. Rub the washed, dried peritoneum with a mixture of seasoning and mustard. We twist a tight roll, tie it with a thread.

2. Put in a saucepan, throw an onion. You can not remove the husk, but rinse the head well.

3. Immediately add a whole carrot, but it is better to peel it. We throw peppercorns, you can add a leaf of laurel.

4. Add boiling water. Approximately 2.5 liters. Of course, you can pour cold water, but it is undesirable. We put on fire.

5. After boiling the roll, reduce the fire. We boil for 1.5 hours.

6. Now add 4 full spoons of salt. Cook for another 30 minutes. Turn off the roll, leave in brine until completely cooled.

7. Remove the thread, rub the peritoneum on top with red ground pepper, store in the refrigerator.

Smoked pork belly roll with liquid smoke

Another recipe for boiled belly roll. This dish has an unusual color and taste, as liquid smoke and onion peel are used.

Ingredients

1 kg of peritoneum;

2 spoons of liquid smoke;

2 handfuls of husks;

According to 3 st. l. with a mountain of salt per liter of broth;

4 cloves of garlic;

1 spoon of pepper mixture;

1 tablespoon grainy mustard.

Cooking

1. Cook onion peel in three liters of water for 15 minutes, then filter. Return to the stove, bring the liquid to a boil.

2. We make incisions in the washed and prepared peritoneum from the side of the pulp, but not deep, a few millimeters are enough.

3. We rub the inside well with mustard, work through the cuts with our fingers. Lightly sprinkle with a mixture of peppers, leave half to finish the finished roll.

4. Fold the abdomen, tie it with threads. Immerse in a boiling decoction of the husk.

5. Boil an hour. Add salt. It is not necessary to measure the exact amount of water, it can be approximate.

6. Boil the roll for another hour over low heat.

7. Cool in onion broth.

8. We combine liquid smoke with the remnants of pepper. If you like spicy, you can add more.

9. We take out the roll, remove the threads, wipe dry and lubricate with liquid smoke.

10. We wrap the dish in foil, put it in the refrigerator for 3-4 hours, so that the peritoneum becomes stronger and saturated with the aroma of smoke.

Pork belly roll in a slow cooker

A slow cooker can now be found in any kitchen. In it, you can cook any dish from soup to baking, and even pork belly roll.

Ingredients

1 kg of peritoneum;

100 g of salt;

2 liters of water;

10 g red pepper;

10 g black pepper;

3 bay leaves;

10 g dry basil;

30 g of garlic.

Cooking

1. Peel the garlic. We cut half of the cloves into several parts, chop the remaining slices very finely.

2. Mix chopped garlic with all kinds of peppers, dry basil.

3. Prepare the peritoneum. Wipe dry. We make punctures and stuff with pieces of garlic.

4. As soon as the pieces run out, take the pepper mixture with garlic and rub the inside of the peritoneum.

5. We twist the roll, tie it with a thread, place it in the bowl of the multicooker pan.

6. Pour in 2 liters of water. We turn on the extinguishing mode and cook for 1.5 hours.

7. Open, add salt, throw laurel and simmer for another thirty minutes. We take out, cool, remove the thread. If desired, rub the top with pepper, garlic, any spices.

Boiled-baked pork belly roll

A combined recipe for pork belly roll, for which both boiling and baking in the oven are used. The dish turns out to be very ruddy, as it is smeared with an unusual sauce.

Ingredients

1-1.5 kg of peritoneum;

head of garlic;

1 pod of hot pepper;

4 tablespoons of salt;

Peppercorns, laurel;

1 onion;

1 spoon of honey;

2 tablespoons of soy sauce;

0.5 tsp red pepper.

Cooking

1. Peel and chop the garlic. Just finely chop the hot pepper.

2. We take the peritoneum, rub the inside with a little salt, then scatter the garlic with hot pepper. We twist the roll, tie it.

3. In 2 liters of boiling water, add 4 tablespoons with a mountain of salt, immerse one onion, add pepper, bay leaf for flavor. One is enough. If there is a lot of laurel, the smell of the roll will turn out to be strong, obsessive, bitterness may appear.

4. Lay the roll. Boil over moderate heat for 70 minutes.

5. We take out. We shift the peritoneum into a colander, leave for half an hour to drain all excess liquid.

6. Mix soy sauce with honey until smooth. Add red hot pepper.

7. Rub the roll with the prepared sauce on top, transfer it to the mold. It is better to lay a piece of parchment or foil.

8. Put in the oven. We bake at 180 degrees for about half an hour. Let's look at the color. We make sure that the crust does not burn.

Pork belly roll with carrots and peppers

Recipe for a stuffed roll that is cooked in the oven. The amount of carrots can be increased at your discretion, but it is not recommended to chop large.

Ingredients

1.5 kg of peritoneum;

2 carrots;

4 tablespoons of salt;

1 hot pepper;

1 sweet pepper;

3 cloves of garlic;

1 tsp ketchup.

Cooking

1. We rub the washed, prepared peritoneum first from the side of the skin with salt, then pour the rest on top.

2. We twist the draft roll, transfer it to a container and put it in the refrigerator for at least 10 hours. You can turn over so that the salting goes evenly.

3. We wash the peritoneum from salt residues, wipe it.

4. Cut the carrots and peppers into strips, mix, squeeze the garlic and put the chopped pod of hot pepper. Stir the stuffing for the roll.

5. We shift the vegetables to the peritoneum. We distribute an even layer, but not to the very edge. We leave at the end about three centimeters.

6. We twist the roll with the filling. We try to keep the vegetables from moving. Wrap carefully with thread.

7. We pack the peritoneum in a double piece of foil. We place in the oven. We cook exactly two hours at 180.

8. We take out our dish, cut the foil and carefully open it.

9. Lubricate everything well with ketchup (you can take adjika). We put it back in the oven and cook for about half an hour.

You should not choose the peritoneum with thick fat for making a roll. In the process of cooking or baking, a lot of fat will be melted, the yield will be small, and the taste will also suffer.

When choosing the peritoneum, choose pieces with light meat layers. The fat itself should be white without yellowness.

Do not be afraid to oversalt the peritoneum, it is much worse if there are few spices, the taste will no longer be so rich.

Recommend to friends:

Recipes for smoking at home are of interest to many. Although, in itself, a smoked product is not a healthy product, most likely, on the contrary, it is harmful. It's the same as smoking for your body.

Offers you other home-smoked recipes with photos that are no less tasty and more healthy if you can afford to use them without much harm to your health

As I once read in one of Dontsova's detectives, "from any, even the most vicious and nasty pig, you can cook a good piece of ham." Absolutely agree with her. Today I offer you pork belly roll in onion skins. Recipe with photo very simple and very tasty even for those who do not like boiled lard. It is due to the addition of onion peel that the roll gets not only a beautiful color, but a pleasant smack of smoked meat. And another important factor is peritoneum roll at home will cost you two to three times cheaper than bought in a store and there is not much trouble with its preparation. This recipe was shared with my husband by his friend. AND belly roll husband did it himself. So we have not only Women-Superhosts, but also Men - jacks of all trades.

Roll of pork from the peritoneum in onion peel. Recipe with photo

Ingredients for cooking pork roll :

piece of peritoneum- preferably not very thick and it is better to choose with a layer and with a lot of meat
Salt
Ground black pepper (red - optional)
Onion peel - 2-3 good handfuls
Bulb onions
Garlic - a few cloves (cut it into plates)
Water
Black peppercorns - 5-7 pieces
Twine or thin rope - for tying the roll

Roll of peritoneum in onion peel - recipe:

Make a roll at home very simple.

peritoneum cut into pieces along, but not completely, about 5 centimeters wide. Salt, pepper. In the slots we put pieces of garlic and bay leaves.

We twist it into a roll, we tie it with a strong rope.

We take a deep saucepan, add salt, black peppercorns, bay leaf, peeled onions. We definitely try water for salt, the brine, in the end, should not be very salty, do not forget that in the process of cooking you also added salt to the roll itself.

We wash the onion peel, throw it into the pan and bring the whole mixture to a boil. Then carefully lay the peritoneum, close the pan with a lid. Cook from the moment the water boils for at least 40 minutes, over low heat, but so that the water boils. If there is a lot of meat in the peritoneum, you need to cook longer, about an hour. Then we turn off the gas and leave the peritoneum in the pan until the brine has completely cooled down.

We take out the cold roll from the water, put it in a sieve, which we put in a deep cup.

The bottom of the sieve and the bottom of the pot must not touch. From above we press the roll with something heavy (you can put a pot or a jar of water). We put in a cold place for several hours, you can put it in the refrigerator overnight.

In the morning we take out the roll, take it out of the sieve.

Foma loves meat snacks he is always first in line

like this a simple recipe for smoking at home, pork roll in onion skins prepared without any preservatives. A great snack or breakfast sandwich for the working man.

Many meat dishes are already a little boring, and you want something new and original? We invite you to cook a stunning and very tasty pork belly roll, which will definitely not leave anyone indifferent. You can serve such a dish with any side dish, or you can simply put slices on bread and make a delicious sandwich.

pork belly roll recipe

Ingredients:

• pork peritoneum - 1 kg;
• vegetable oil - 3 tbsp. spoons;
• garlic - 3 cloves;
• soy sauce - 2 tbsp. spoons;
• Worcestershire sauce - 5 drops;
• spices.

Cooking

Now we will tell you how to make a roll from the peritoneum. So, first, wash the pork thoroughly and dry it thoroughly with a paper towel. If you come across a very thick piece and not convenient for folding, then cut it carefully along the thickness, but not completely, after which we open it like a book. Next, we make deep cuts across the meat, at a small distance from each other.

In a bowl, mix a "cocktail" to lubricate our roll. We clean the garlic from the husk, squeeze it through a press, add vegetable oil to it, pour in the Worcestershire sauces, if desired, put ground paprika or hop-suneli seasoning. Then, with a clean palm, generously coat the meat with the prepared spicy mixture, first on one side, tightly roll it into a roll, simultaneously spreading it on the other side.

Next, we tie the resulting “sausage” with twine, place the roll in the baking sleeve and tightly fasten the ends. After that, we make several small holes on top with a toothpick for steam to escape and put the pork on a baking sheet. We bake the peritoneum roll in the oven, heated to 180 degrees, for about 1.5 hours, depending on the weight of the pork. Then carefully remove the dish, cut the sleeve, tuck it to the sides, and bake for another 30 minutes until golden brown. Now we turn off the oven and leave the dish there until it cools completely, after which we transfer it to a beautiful dish, remove all the threads, cut into slices, put in the refrigerator for 15 minutes, and then serve.

Pork belly roll in foil

Ingredients:

• pork peritoneum - 1 kg;
• garlic - 8 cloves;
• hot capsicum - 1 pc.;
• spices.

Cooking

To prepare a roll from the peritoneum, we take meat and salt with dry salting. To do this, pour salt into a small tray so that it completely covers the entire bottom of the vessel. Now gently lower the peritoneum there and put it on the salt with the skin down, also sprinkling the top and sides of the piece. In this form, we send the pork all night or in the refrigerator, or simply leave it on the table in the kitchen. During this time, the meat will release juice, and in the morning it will be possible to cook it.

The next day, the peritoneum is washed quickly under water, thereby removing all the salt. With a knife across the meat piece we make up to skins deep cuts. We clean the garlic, squeeze through a press and mix with hot pepper, twisted through a meat grinder. Mix everything thoroughly and rub the peritoneum with the resulting mixture on one side, smearing the incisions well. Now we roll the pork tightly with a roll, at the same time smearing the other side, and tighten it with twine so that it looks like a big sausage.

Next, take a sheet of foil and wrap the resulting roll in 2 layers. We place it on a baking sheet, or put it in a baking dish. We preheat the oven to 180 degrees and bake our dish for about an hour and a half. Carefully remove the finished meatloaf from the peritoneum, release it from the foil and let it cool properly. After that, we cut the threads from the meat, cut into slices and treat everyone.