Pork roll: a recipe from the peritoneum, paunch or brisket. Recipe for spicy pork belly roll in the oven in foil

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, a roll made of porcine peritoneum. We offer you recipes for its preparation different ways with visual photos.

Boiled pork belly roll

Recipe this dish perfect not only for a festive table, but also for a dense, hearty breakfast, wonderfully harmonizing both with side dishes of potatoes and mushrooms, and 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.

Choosing a piece of peritoneum more rectangular shape, you need 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 teaspoon 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.

Juiciness and taste qualities baked pork roll from the peritoneum are simply amazing, thanks to the use in cooking oven. For creating 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 previous recipe) and is 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.

Cool down better 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 peppers- 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, but greasy and meat part did not wind down.

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, but 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.

- tasty dish worth preparing. Especially useful recipe will be the one who keeps fasting.

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 to 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 cooking processes. variety of 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. In the multicooker bowl, immerse not only the peeled onion, but also the husk - to give beautiful color 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 quantity necessary ingredients 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:

Do not soak the meat in water, but just rinse with running water (preferably at room temperature);
The choice to stop on a cut with a light pink meat and white fat;
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;
Do not refreeze meat products in the refrigerator - they may lose their juiciness, and the roll will turn out to be more loose and firm;
Wetting meat lemon juice give it freshness and pleasant aroma 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!

When planning a menu for a festive table, a lot of time is spent on choosing a meat dish. We suggest not to suffer and opt for a roll of pork peritoneum, which turns out to be very tasty, fragrant and juicy.

If you want to please your family, then cook this dish for the next family dinner. You can cook food in many ways with numerous fillings. Despite the fact that the process is laborious and lengthy, if you follow all the recommendations, then everything will certainly work out.

Meat dishes Delicious only when chosen correctly. main ingredient. Stop your choice on the meat of a young animal, which is characterized by a delicate color. Pay attention to the fat, which should be white.

Such a product loses its density. It is important to follow the instructions, because if you overcook the dish in the oven, it will turn out dry and tasteless.

Reviews and comments

How to make a boiled roll from pork peritoneum?

Let's start from the very popular recipe, which allows you to cook delicious meat that will replace unhealthy sausage. Such a treat can be served on the festive table, and also used in daily menu, for example, for sandwiches. Prepared ingredients are enough for 10 servings.

To make this dish, you should prepare the following products: 1.5 kg of peritoneum, salt, a mixture of peppers and mustard.

Detailed cooking instructions:

remove the skin from the pork and align the edges so that in the end you can fold everything neatly. Lubricate the inside of the meat well with mustard and sprinkle with spices. You should not feel sorry for them, because the dish will turn out to be insipid;
roll up a tight “sausage”, secure it with twine and wipe the outside with spices. Boil water in a saucepan, put laurel, peppercorns and spices there and send the workpiece there. Boil for a couple of hours and salt to taste. It remains only to remove the threads, cool and cut.

Recipe for pork belly roll in onion skins

Perhaps someone will be surprised by this cooking option, but it is the onion peel that gives the pork a beautiful chocolate shade. Prepared products are enough for 10 servings. The roll is delicious both hot and cold.

For cooking in the husk, you should take the following products: 1.5 kg of peritoneum, 100 g of husk and coarse salt, 10 bay leaves and peppercorns.

again, we start with the preparation of meat, which must be washed, removed films and dried. If there are bones and cartilage, then be sure to remove them. Remove parts of the skin so that the edges meet during folding;

inside, grease the peritoneum with salt, pepper and chopped laurel. Roll up the "sausage" and tie it with a strong thread. Put it in a saucepan, where you should also put it with onion peel, peppercorns and laurel. You also need to put a lot of salt and pour cold water. Put on the stove and after boiling, reduce the fire and cook for a couple of hours. After the time has elapsed, do not take out the meat and cool it in the broth. This will keep the juiciness;
after a couple of hours boiled roll take it out, remove excess liquid and put it for 2 hours under anger in a cold place. It remains to remove the thread, cut and serve.

Recipe for pork belly roll in a slow cooker

Thanks to the use of spices, the meat is aromatic and rich. You can experiment with spices, which will allow you to get different flavor notes. In a slow cooker, pork turns out no worse if you cook it in the oven.

The recipe for this dish includes the following products: 1.5 kg of peritoneum, 3 cloves of garlic, 2 teaspoons of gelatin, 1 teaspoon of salt and pepper, and also cloves and laurel.

Wipe the clean pork with salt on both sides and leave for several hours so that the juice stands out. After that, lay the layer of pork skin side down and sprinkle with pepper and gelatin on top, which will better hold the shape of the dish. Grind the garlic, and sprinkle the meat with it, and then roll the “sausage” tightly. Secure with a thread so that nothing unfolds;
There are two options for cooking a roll in a slow cooker. For the first, put it in a roasting sleeve and place it in a steaming container. Pour 1 liter of water into the bowl and cook in a slow cooker for 45 minutes. in steam mode. After the beep, remove the sleeve and leave at least 4 hours in the refrigerator;
for the second cooking option, put the meat in a bowl and fill it with water up to the maximum mark. Select the "Extinguishing" mode, and set the time to one and a half hours. Ready roll coat with garlic and store in cling film.

Recipe for pork belly roll in the oven in the sleeve

Meat dishes cooked in the oven are incredibly juicy, and they also stand out with a beautiful golden brown. This dish will be the star of any holiday table. original marinade will make pork very tasty and fragrant.

For pork roll, you should take the following set of products: 1 kg of peritoneum, 3 tbsp. spoons olive oil, 3 cloves of garlic, 2 tbsp. spoons soy sauce and 5 drops of Worcestershire sauce, and more spices to taste.

We start by preparing the meat, which must be thoroughly washed and then dried. To do this, you can use napkins. Make deep cuts across the rectangle to make it easier to wrap the layer and it cooks well;
in a container, mix the marinade, for which pass the garlic through a press, add oil and two types of sauce to it. Mix everything well and add spices. In this recipe, adjika, chopped paprika and suneli hops will be appropriate. With the resulting marinade, it is necessary to carefully grease the meat on both sides, folding the workpiece. It is recommended to do everything by hand so that the mixture lies evenly and tightly;

so that the "sausage" does not turn around, it must be tied with a dense thread. After that, put it in a baking sleeve and secure the end. Using a toothpick, poke a few small holes so that it comes out during cooking. hot air. Transfer to a mold and bake in the oven, which should be heated to 180 degrees. Baking time - 1.5 hours. After the time has elapsed, take it out, make an incision on the sleeve, turning it to the sides, and put it still to bake for 30 minutes. During this time, a beautiful golden crust forms on the surface. After that, turn off the heat and leave the dish in the oven. It remains only to transfer to a dish, remove the threads and cut into slices.

Recipe for spicy pork belly roll in the oven in foil

Another option for cooking in the oven. The meat will be juicy and very tasty. To make the pork tender, we will use one method of preliminary preparation.

To do delicious roll, you should take the following products: 1 kg of pork, seasonings, a pod of hot pepper, 8 cloves of garlic and salt.

we suggest preparing the pork with dry salting. To do this, take a tray and pour salt into it so that it covers the bottom. Lay the belly skin side down, then dust the sides and top. Leave the meat in this form overnight in the refrigerator or at room temperature;
wash the pork in the morning running water, to delete extra salt. Across the piece it is necessary to make deep cuts along the skin. Pass the peeled garlic through a press, and remove the seeds from the hot pepper and grind it in a meat grinder or chop finely. Combine the pepper and garlic and rub the meat on all sides with the mixture, brushing the cuts;
roll the “sausage”, secure with a thread and be sure to grease this side with spices. Wrap it in foil folded in two layers. Put on a baking sheet and cook in an oven preheated to 180 degrees for 1.5 hours.

Whichever recipe you choose, pork belly roll will delight you with its taste and delicate texture.

Using the options presented, you can supplement them with filling, for example, it turns out very tasty roll with prunes, mushrooms, Korean carrot etc. Experiment for fun.

Pork roll - amazing hearty tasty snack which looks great on holiday table. It can be served with any side dish, and made with vegetable or fruit fillings.

Baked pork roulade with garlic and spices

You will need:

salt - 15 g;
pork fat - 50 g;
garlic - 4 cloves;
pork meat - 1 kg;
ground pepper, thyme, dried basil and other spices to your taste.

Cooking pork roll baked in the oven:

If you took a meaty piece with a layer of fat, then you can not use lard in cooking.
We cut the meat into long plates. Their thickness should be about 3 cm.
We make punctures in the meat from all sides with a knife and fill the resulting holes with lard.
Remove skins from garlic cloves. Push two slices into a bowl. Cut the remaining slices into halves and insert them into the cuts in the meat.
Rub the pork slices with salt on all sides. In addition to salt, you can use any spices to your taste.
We turn the pulp in the form of a roll, tie it with a thread so that it does not fall apart.
We process the baking sheet sunflower oil, load the roll and bake for an hour and a half. The oven temperature is 180 degrees.

Recipe with carrots and mushrooms

List of ingredients:

salt - 6 g;
champignons - 0.2 kg;
ketchup - 15 g;
two bulbs;
pork - 0.8 kg;
dried oregano - 7 g;
vegetable oil - 30 ml;
a pinch of pepper;
two carrots;
dried basil - 5 g;
three garlic cloves.

How to cook a roll:

Finely chop the peeled onions. We pass the carrots through the grater. We make roasted vegetables from chopped vegetables in a frying pan with oil.
After 5 minutes, pour the slices of mushrooms and sauté for another 7 minutes.
We dry the washed piece of pork and cut it into plates 2 cm thick. We beat them with a wooden mallet.
We pass the peeled garlic cloves through the press and put the resulting slurry into a cup. Add basil, pepper, oregano and salt to it.
Line a baking sheet with foil and place the slices of meat next to each other.
Sprinkle them with a mixture of salt and black pepper.
Spread the roast with the addition of mushrooms on top.
Roll up and secure with foil.
We close the baking sheet in the oven, heated to 200 degrees.
We bake the meat delicacy for about an hour, then pour it with ketchup and cook for another 15 minutes.
Ketchup forms a delicious golden brown. Serve with herbs and fresh vegetables.

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

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.
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.
Finely chop the peeled garlic with a knife. Lay it on top of the pork.
Roll up the workpiece and wrap it in cling film.
Put the shank in a bowl under oppression. You can use a cutting board, and put on it liter jar with water.
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 is a delicious 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.

Rinse a piece of peritoneum weighing 1500 g under running water, and then dry it with paper towels.
Mix 1 teaspoon provencal herbs, 2 tablespoons sea salt, 0.5 teaspoon ground pepper. Rub meat with spices.
Peel the head of garlic from the husk, cut the slices into thin slices. Lay them out on the board.
Roll up the meat, then tie it securely with twine.
Place the meat in a heatproof roasting bag and lower into a pot of water.
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.
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.

Fresh pork lard with meat layer and skin (fat thickness about 2.5 cm) - 1 kg,
Garlic - 5 large cloves,
Salt - 1 tbsp. spoon,
Seasoning for lard and bacon (from Pripravych) - 1 pack (15 grams),
Ground red hot pepper - ½ teaspoon.

Cooking process:

For this roll, you can use lard from any part of the carcass, but the main thing is that it has a good meat layer on it. As a rule, these are undercuts, it is also called paunchy, brisket. In young individuals, the ratio of meat and fat is the same in these areas, more often there is even more meat.

The lard with meat I suggested in the photo recipe was given to me by my mother from the village, so I can’t say exactly from which part it came from, but it’s delicious. It is important that the lard with meat is fresh, only fresh meat will make delicious meat snack. Also original product should not be frozen, I repeat, only fresh. Well, let's get started?

First you need to rinse, use a knife to scrape off all the remnants of burning and traces of blood from the skin. Then dry with napkins.

Now you need to peel the garlic cloves and pass them through a press. It is advisable to mix spices with garlic and salt passed through a press, but you can immediately pour everything onto a prepared piece of pork with lard.

Thoroughly rub with the resulting very fragrant mixture. You also need to make small cuts in the meat layer, but do not pierce the skin!!! In the resulting cuts of the roll, you also need to put a mixture of garlic and spices.

Now you will need a strong thread or twine that you have. We tightly wrap the prepared pork rectangle in a roll, then tie it with a thread, fasten the thread at the end with several knots. Now we send the roll to salt or marinate, as you like. I had it for 1.5 days cool place in a closed container.

Then the salty pork roll, not ready to readiness, should be wrapped in foil. Wrap like a “sweetie” or wrap well so that the juice that will stand out during baking does not flow out, but remains inside and soaks the pork roll. Also you can use for baking homemade roll bag or sleeve for baking.

Now we shift the roll wrapped in foil onto a baking sheet and send it to the oven for baking, which must be preheated to 200 ° degrees. Roasting time for pork roll indicated weight was 1 hour 15 minutes.

You have no idea what an amazing aroma was in the kitchen during baking!

Let the finished roll cool a little, and then cut it randomly and enjoy the taste! Although you can eat hot roll we love it with warm bread and sweet tea, very tasty.

I think that such a pork appetizer would be appropriate on any table, a festive one is no exception. Stuff such a roll of bacon and meat with herbs, crushed walnuts with garlic or prunes - why don't you festive snack in cut form! You definitely can't buy this in a store.

Bon appetit and good recipes!