Baked pork skin roll. Baked bacon roll in pork skin

Despite the fact that not so many recipes are created from pork skin, one of them, pork skin roll, can surprise even the most sophisticated culinary gourmets with its taste. The dish is created quickly, but it takes a very long time to cook, because in order to boil the pork skin until soft, more than one hour of time is needed. At the same time, you can stuff the skin not only with garlic, salt and black pepper, but also with vegetable mass, such as carrots. So that the mass does not “leave” into the broth during cooking, it must be rubbed on a coarse grater.

Ingredients

• 500 g pork skin
• 1 large carrot
• 2-3 garlic cloves
• 1 tsp salt on the skin and 2 tbsp. l. into the broth
• 0.5 tsp ground black pepper
• 2-3 bay leaves
• 10 mixed peppercorns

Cooking

1. First, prepare the filling. Peel the carrots, rinse in water and grate on a coarse grater.

2. Wash a piece of pork skin in water several times, carefully scraping off the dirt from the skin with a knife. It is desirable that the layer be rectangular in shape - it is easier to roll it up, but nothing prevents us from cutting it if it is not perfect. Put the skin on the board, salt and pepper it evenly.

3. Put the carrot mass on it. Peel the garlic cloves from the husk, rinse them in water and cut into slices. Let's put it on carrots.

4. Roll the skin with the filling into a roll, pressing it with all our might, and tie it with culinary twine or thread, especially around the edges, so that the filling does not boil out during cooking.

5. Put the roll in a cauldron, add salt and black peppercorns, bay leaves. Pour water so that it completely covers the roll and place the container on the stove. Bring to a boil, reduce the heat to a minimum and boil our dish for 2 hours. If the water boils away, then we will add it little by little.

6. As soon as the specified time has passed, remove the roll from the broth into a bowl, press down with a second bowl of water or a board with oppression and let it cool in the cold. In no case will we cut the roll warm, as it will immediately open. The roll must be cooled and then its layers will grab together! Cut the cold product into thin slices and put on lettuce leaves in a plate. Serve chilled with various sauces.

Note to the owner

1. Scalding and scrubbing with a hard sponge will remove dirt from the skin, but not the blue or green ink veterinary seal. This stamp is difficult to scrape off, while maintaining the integrity of the skin layer, you will have to cut off the painted area with a sharp knife.

2. It is better to wrap the semi-finished product with threads not only along, but also across, in order to hold the filling at the edges. You need to remove the threads after the roll has stood under pressure, and it is more convenient to use scissors.

3. The skin of a young animal is thinner, more elastic and more tender than an old one. The layer of fat on it is whiter and more palatable. It is easier to remove the remnants of the bristles from it. When buying the main ingredient, these factors should be taken into account.

4. The outside of the finished dish is usually light beige. Its color will become more expressive and richer if you put a large handful of onion peel or a pinch of turmeric into the broth.

5. When serving, thin roll plates are decorated with lemon, pieces of pickled vegetables, olives and black olives. Of the sauces recommended mustard, garlic and tomato. With burning Russian mustard and horseradish, these slices also go well.

6. The snack has about the same calorie content as an amateur sausage, that is, less than fried pork or salted bacon. And yet, more than 100–120 grams of pork skin roll per day is not worth eating.

Don't throw away pork skin because you can't find a use for it. When properly prepared, this product will become a real delicacy, so when cutting meat, save it for a special dish. How delicious to cook pork skin roll in the oven?

Ingredients

Pork skins 500 grams Bulb 1 piece(s) Carrot 2 pieces) Bulgarian pepper 1 piece(s) Garlic 3 cloves Bay leaf 3 sheets Pepper black peas 5 peas

• Servings: 4
• Cooking time: 2 minutes

Pork skin vegetable roll

Since the skin of the pig itself is quite oily, it will harmoniously combine with vegetables.

0.5 kg of pork skins;

1 onion;

2 small carrots;

1 bell pepper;

3 cloves of garlic and bay leaves;

5 peas of black pepper;

Salt and ground black pepper to your taste.

First of all, clean and prepare all vegetables. Cut the carrots into thin rings, bell peppers into strips, onions into half rings. Fry vegetables in sunflower oil with salt and ground pepper. Make sure there is not too much fat in the pan.

Put the skin with the fat up, spread the fried vegetables on it, roll up the roll and fix it with a thread in two places. Dip the bundle in boiling water, which already contains laurel, peppercorns, garlic, salt. Bring the roll to a boil over high heat, and then cook it over low heat for 2 hours.

After this time, remove the roll from the broth, cool it, remove the threads and cut into rings. The dish can be served warm with a side dish or as a cold appetizer.

Pork skin roll: recipe with meat

With meat filling, this dish will, of course, be many times more satisfying and nutritious. If you are a real meat eater, then this recipe is just for you.

0.5 kg of pork skins;

250 g of any minced meat of your choice;

Salt, ground pepper and other spices to taste.

For minced meat, no additional preparation is needed. It is laid raw on the roll. By the way, instead of minced meat, you can use regular meat, cut into small pieces. In this case, it needs to be beaten off a little for softness.

Put the filling on the skin and roll up a tight roll. You can fix it either with threads or cling film, tightly wrapping the skin with it. Put your workpiece in salted boiling water with pepper and spices. Boil the dish for 2 hours until cooked. As a result, you will get a great replacement for purchased sausage.

As you can see, such a dish is very economical, it allows you to use even that part of the meat that is usually thrown away. Despite its low cost, such a roll will still be very tasty. It can be prepared not only for the family, but also for guests.

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 pile 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.

Pork lard roll in skin is a traditional Ukrainian dish, natural and very tasty.

Such a meat delicacy is baked in a conventional oven.

Any housewife will master the recipe for a lard roll, the main thing is to choose the right main product for its preparation.

Fat must be bought fresh with a skin, layers no more than 2 cm thick, 0.5 kg each.

Undercuts will not work, you can take a less expensive lard with a small slot of meat and soft skin from the sides of the pig.

If the skin is well behind the fat, then the pig was young. It is this fat that is needed for baking it in a roll.

Ingredients for 2 layers of fat:

• pork fat - 1 kg
• garlic - 1 head
• ground cumin - 2 tsp without a slide
• ground coriander - 2 tsp without a slide
• black and red hot pepper ground to taste
• chopped dry parsley - 2 tbsp. l.
• bay leaf - 12 leaves
• salt to taste

How to cook a bacon roll with a meat layer in the oven

1. Rinse the lard and thoroughly clean the skin of any dirt under running cold water.

2. Dry and remove the skin from it. If the skin is difficult to remove, place the lard on a board and separate it with a kitchen knife.

3. Rub the lard with salt on both sides, you should have about 1 teaspoon of salt for each layer.

4. Mix cumin, parsley and coriander and rub the bacon with them also on both sides.

5. Peel the head of garlic, cut the cloves with a knife into 2-3 flat parts and spread evenly into layers.

6. Scatter laurel leaves broken into pieces on top and sprinkle with red and black pepper. Leave for 10 minutes.

Alternatively, you can stuff a lard roll with fresh herbs, red currant berries, prunes, red onions. To make the roll of bacon in the skin more meaty, fill it with pieces of non-fat chicken breast.

7. Roll the rolls with your hands. Wrap each roll with pork skin and tie with cooking twine - this is a thread soaked in vegetable oil.

The rolls should turn out to be small - 0.5 kg each, with a diameter of 7-10 cm, otherwise the fat inside will not be baked.

8. Wrap one roll in foil, and put the second in a baking sleeve and secure with a clip.

You can bake a lard roll in an oven foil or in a baking sleeve, the tastes will be slightly different, so experiment what you like best.

9. Place the rolls prepared for baking in the skin on a baking sheet and place in an oven preheated to 180 degrees for 1.5 hours.

Step by step photo for the recipe:

10. Then take the baking sheet with the rolls out of the oven, unfold and transfer to a wire rack with a plate placed under it to drain excess fat.

11. Cool and transfer to a clean container, refrigerate for 3-4 hours to give a denser and more elastic consistency.

The excess fat drained from the rolls can be used in the preparation of any other culinary dishes, for example, fry potatoes with mushrooms on it.

12. Cut the finished baked bacon roll in pork skin into small circles before serving.

And you can serve with potatoes in any form - boiled, fried, baked, mashed potatoes, with rice and, of course, with borscht!

Mustard, ketchup and horseradish are offered with the roll.

For a holiday, you can include this type of roll in a traditional meat plate.

Bon appetit!

Or cartilage. Many people throw away the skin, considering it an inedible product.

Consider what can be made from pork skin, the rules for preparing it, basic recipes and secrets of culinary experts.

Before you start cooking certain dishes, it is important to properly prepare the skin so that it is ready for use. The first step is to inspect the outside for the presence of bristles. If the bristles remain during processing, you need to singe it over the fire. After that, you need to thoroughly wash the skin under warm running water. If there are obvious dirty marks, then you can rub it with a metal brush. Veterinary seals and quality marks do not harm health in any way, since the ink is made from non-toxic substances.

If, according to the recipe, the skin should remain raw, but at the same time it is very tough, it is allowed to pour boiling water over it. To get rid of an unpleasant odor, the skin is soaked for a couple of hours in cold water with a few tablespoons of salt.

There is an infinite number of different recipes for cooking pork skins, as they are used almost all over the world. Some recipes are considered primordially Russian, and some came to us from other countries. Interestingly, the skin is combined with many spices and can be made spicy, sweet or salty.

Depending on the marinades or spices, you can get a variety of flavors from one recipe if you experiment with seasonings. Consider the most common dishes that can be prepared from a seemingly completely inedible product.

Pressed snack

In different parts of the world, such a dish is called differently - “appetizer press”, “taiga”, “Transbaikal”, “village”. To prepare it, you need to prepare the following products:

• 1 kg pork skin (maybe a little with fat)
• 0.5 cup soy sauce
• pepper and salt to taste

This dish takes just over an hour to prepare. The peeled skin is poured with water and brought to a boil. After 15 minutes, the water must be replaced and spices and soy sauce added. It is desirable that the skins be approximately the same size, for example, square or rectangular. While they are still hot, they need to be stacked in layers on top of each other, sprinkled with spices.

From above, a food whip or a bag and a load weighing at least 2-3 kg (a jar of water, for example) are placed on top of the container on the layers of the skin. After cooling, the snack with the load is placed in the refrigerator for several hours. Serve in slices.

Korean snack

The most famous Korean snack is pickled pork ears. The skin can be cooked in such a way that it will turn out even tastier, the main thing is to observe the proportions of spices and the sequence of actions. Such a dish comes out much cheaper than ears, since the skin is more affordable than pork cartilage, which, due to its popularity, has become an expensive delicacy.

To prepare the skin in Korean, you will need the following ingredients:

• 0.5 g pork skin
• 1 tsp vinegar (can be replaced with apple cider vinegar, rice vinegar or lemon juice)
• 3 -4 tbsp. soy sauce
• 1 tsp sugar (can be replaced with a spoonful of natural honey)
• 0.5 tsp ground black pepper, red or white (can be replaced with mustard)
• 1 tsp paprika (sweet ground pepper or flakes)
• salt - to taste (keep in mind that soy sauce is salty)

The point of spices and seasonings is to combine the four basic tastes - sweet (honey, sugar), salty (salt, soy sauce), sour (vinegar, lemon) and spicy (pepper, mustard).

To give the original taste (optional), you can add the following products:

• green onion
• sesame
• ginger

Cooking:

• Peel the skins, remove fat as much as possible, so that the product turns out to be less fat and high-calorie as a result.
• Pour cold water into a metal container and put on the stove. Bring to a boil and remove, that is, they do not need to be boiled, it is enough to boil for 2 minutes. If the skin is from a suckling pig, it is not necessary to boil it, from a young one, it is enough to blanch it. Rigid skins can be boiled a little to make them softer.
• When the skins have cooled, you need to cut them into thin strips and put them in a container in which they will marinate.
• You need to add all the seasonings and mix well. Before use, it is recommended to let it brew for at least 2 hours so that the skins are saturated with sauces and spices.

You can store this dish for a long time in the refrigerator. It is great as an appetizer or salad, goes well with many side dishes and drinks.

To prepare the salad, the skin must be washed, cleaned of fat and boiled until soft. Cooking time is determined as the product is ready. During boiling, you need to constantly remove the foam. When the skin is boiled, it must be cooled and cut into thin strips. Separately, you need to prepare a roast for the salad. For this, onions are used, cut into half rings and straws.

It is recommended to fry in olive oil, as it is less high-calorie, and the skin is quite oily. Vegetables are added to the skins, the salad is seasoned with roasted sesame seeds, soy sauce, salt and pepper to taste. For those who like it spicier, you can use a mixture of peppers.

rolls

Pork skin rolls imply a dish whose main feature is stuffing the skin with ingredients and additional products. In this regard, there are many recipes for pork rolls, consider the most common among them:

• Pork skin roll with vegetables. For its preparation, it is necessary to prepare the following components: 0.5 kg of skins; a little vegetable oil; 2 carrots (or 1 large); 1 onion (or 2 small ones); salt pepper - a pinch; 1 sweet pepper; a few teeth. , and you need to clean and cut into rings or strips and fry in vegetable oil (sunflower or olive). The skin needs to be deployed on a table or board with the greasy side up. The filling is not laid out on it and wrapped in a roll. To keep it, you need to tie the roll with nylon thread in several places. Simmer for about 2 hours, depending on the toughness of the skin. Add salt, peppercorns, garlic to the water for smell. Serve hot or cold in portions. This is the simplest version of pork roll, you can wrap not only and, but also any vegetables to taste in it - broccoli, green peas, chopped straws or etc.
• Skin roll with meat To prepare such a dish, prepare the skin, minced meat, onions, carrots and spices to taste. Vegetables with meat are fried for a couple of minutes in a pan, and then everything is cooked in the same way as in the previous version. Serve the roll on the table chilled, otherwise it may fall apart.
• A roll from can be prepared according to the same principle, only the filling will be spinach, dill, parsley, arugula - to taste. You can add vegetables, minced meat to the green roll. It is not necessary to cook it for too long and it is recommended to take the skin of a young pig for its preparation, which will not be tough. With proper preparation, such an appetizer will literally melt in your mouth.

You can also cook pork skin roll in foil.

The point is that it should not be boiled, but baked in the oven or on the grill.

Cracks, chips and fries

For cracklings and chips, the skin must be clean, without layers of fat, otherwise the dish will turn out tasty, but unhealthy. Such a dish in America is very popular and is served in almost every pub or cafe, and is also sold in supermarkets.

To make chips, you need a skin, seasoning and a lot of oil or fat:

• First, the skins are cut in even parts and folded onto a baking sheet. They need to be dried in the oven for several hours.
• Then, in a deep container, you need to boil the oil and fry the chips there (the same can be done in deep fat). Spread the chips on a towel or napkin to remove excess fat.
• Salt, pepper, paprika and other seasonings are added to taste.

Jellied on skins

Kholodets is a fairly common dish, and there are many options for it. Some prepare them pure, others from chicken and gelatin, and others from lard and cartilage. There is also a recipe according to which the main ingredient is pork skin.