How to cook pork belly roll. Appetizing appetizer or how to make pork roll at home from potterus

When planning a menu for festive table It takes a lot of time to choose 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 the family, then cook this dish for the next family dinner. You can cook food different ways with many toppings. Despite the fact that the process is laborious and lengthy, if you follow all the recommendations, then everything will certainly work out.

Meat dishes are tasty only if you choose the right 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.

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How to make a boiled roll from pork peritoneum?

Let's start with the most popular recipe, which allows you to cook delicious meat that will replace unhealthy sausage. Such a treat can be served on the festive table, as well as used in the 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 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 together 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, remove the boiled roll, 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. Coat the finished roll 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 beautifully. 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 of soy sauce and 5 drops of Worcestershire sauce, as well as 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 to allow hot air to escape during cooking. 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 make a delicious roll, you should take the following products: 1 kg of pork, seasonings, hot pepper pod, 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;
Rinse pork in running water in the morning to remove excess 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.

If you still do not know what to cook from pork belly - create a roll out of it! But not the usual boiled, but colorful - stuffed with grated carrots and spicy garlic. Such a delicacy will not only cheer you up with its bright appearance, but your family and friends will surely like it so much that they will definitely ask you to repeat it in a few days. For this, stock up on a double portion of the ingredients in advance!

Ingredients

1 kg pork belly
2-3 carrots
1 garlic head
1 st. l. ground black pepper
2.5 st. l. salt (1 for smearing + 1.5 in brine)

Cooking

1. To make the roll easier to roll - when buying, choose a more rectangular piece of pork belly. Rinse it and cut out the veins with a knife - they are transparent blue. If they are not cut out, then they can twist the meat during cooking and the roll will take on a completely different shape that was conceived in advance. Sprinkle a piece of meat with bacon with salt and black pepper.

2. Then peel the whole garlic head from the husk, separating each clove. Squeeze the cloves onto the surface of the peritoneum and flatten with your hand, lightly pressing the cake into the meat.

3. Peel the carrot roots and grate on coarse grater. Lay on top of the garlic layer.

4. Twist the peritoneum with the filling with a roll and tie it tightly both horizontally and vertically. When tying, try to hide the filling in the roll as deep as possible so that it does not boil out.

5. Place the roll in a saucepan and fill it completely with hot water. Pour 1.5 tbsp. l. salt and add a couple of bay leaves for a spicy flavor. Boil for about 1-1.5 hours.

Many meat dishes already a little boring, and 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 turn off the oven and leave the dish there until complete cooling, after which we transfer to 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;
spicy 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. Peel 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. Ready meatloaf carefully remove from the peritoneum, release from the foil and let it cool properly. After that, we cut the threads from the meat, cut into slices and treat everyone.

Any festive table involves the presence of cold meat snacks. If you are tired of the usual dishes, make a pork belly roll. Boiled, baked, with liquid smoke or in onion peel The variety of recipes is simply amazing. let's consider various options cooking pork roll.

How to cook pork belly roll?

Before we go to the kitchen to create our own culinary masterpiece, let's dwell on some of the intricacies of making a delicious roll:

For the roll, it is better to choose the meat of a young pig, then it will be juicy and tender.
When choosing the peritoneum, pay attention to its shade. We need light pink meat with a layer of white fat.
To preserve the taste and juiciness of pork, the meat must be washed with running water, but in no case should it be soaked.
Frozen pork is not suitable for making a roll, as it will turn out hard and loose.
If you cook a roll of pork peritoneum in onion peel, then it will acquire a rich shade.
To add flavor to the finished roll, sprinkle the pork with freshly squeezed lemon juice.

Attention! The calorie content of the finished roll will depend on the thickness of the fat layer. The larger it is, the higher the calorie count.

classic roll

Better try first classic recipe with a photo of pork belly roll. Having mastered it, you can easily add new flavor notes to the dish, for example, use prunes or mushrooms as a filling. Particular attention should be paid to the choice of spices, because they saturate the roll with a unique aroma and piquant taste.

Compound:

1 kg 500 g of pork peritoneum;
table salt to taste;
ground black pepper and peas to taste;
3-4 leaves of laurel;
blend of seasonings;
to taste fine-grained mustard.

Cooking:

Wash and dry the pork. Now we need to cut off some skin from the peritoneum and align the edges so that they subsequently fit perfectly.
Lubricate the inside of the peritoneum with mustard and rub with salt, a mixture of seasonings and black pepper.
We turn the peritoneum tightly into a roll and rub with seasonings on the reverse side.
We tie the roll with a strong thread so that it does not turn around during heat treatment.
We heat the water in the pan and lower our roll there. Add bay leaves and peppercorns. Boil for two hours, adding salt to the water.
Turning off the stove, we are not in a hurry to take out the roll, but give it time to cool completely in the broth.
Then drain the broth and leave the roll in a colander so that all the liquid is glassed.
Cut the roll and serve with your favorite sauce.

Make your culinary task easier

And now let's figure out how to make a roll of pork peritoneum boiled in a slow cooker. This kitchen assistant will greatly facilitate our task. Such cold appetizer best served with horseradish or mustard.

Compound:

1.5 kg of pork peritoneum;
3-4 cloves of garlic;
1 tsp ground black pepper;
1.5 tsp table salt;
2 tsp gelatin.

Cooking:

Let's prepare the peritoneum in the way we already know.
Peel the garlic cloves and finely chop. On the entire area of the peritoneum on the inside of the roll, we make shallow cuts with a knife and insert garlic plates into them. Sprinkle meat evenly with gelatin, salt and pepper.
We form a roll and tie it with a strong thread.
We spread the roll in a baking bag and fasten the edges tightly so that the liquid cannot get inside during the cooking process.
We place the roll in a multi-bowl and pour in hot water. It should cover the roll by about 1/3 part.
We cook the roll for three hours in the "Extinguishing" program. Turn it over after an hour and a half.
We take out the finished roll and leave it in the bag until it cools completely.
This is the delicacy we got.

In the multicooker, you can cook and smoked roll. To do this, you need to combine 10 ml of liquid smoke with spices and salt, and then rub the peritoneum with the resulting mass and leave it for half an hour in the refrigerator. Then we wrap the roll with foil, set the “Baking” option and wait one hour. Attention: it is better to cook small rolls in this way.

Bake the roll in foil

Especially juicy and delicious pork roll from the peritoneum in the oven. And in order to preserve the juiciness of the meat, we will use foil. In addition, the pork will be soaked and satiated own juices which will give it tenderness and a wonderful aroma.

If you are worried about your figure, we hasten to inform you that the calorie content of such a snack is 170 Kcal.

Compound:

1 kg of pork peritoneum;
to taste garlic cloves;
chili pepper to taste;
a blend of spices;
salt.

Cooking:

We will not regret our time and prepare the meat in the evening. Rinse it well and dry it. Generously rub the peritoneum on both sides with salt and place in a saucepan.
Cover the container with a lid and send it to the refrigerator overnight. During this time, the peritoneum will give juice.
After the allotted time, we take out the meat and wash it from salt.
Along the entire length of the peritoneum, on the inside of the future roll, we make deep cuts with a knife, almost reaching the skin, but without damaging it.
Grind the chili pepper and garlic cloves with a blender. We should get gruel.
With the resulting gruel we rub the inside of the roll, we also add spices. Attention: we need to leave a little mixture.
We form a roll and fasten it with twine.
We coat the outside of the roll with a mixture of pepper and garlic and wrap it in foil.
We bake the dish at a temperature mark of 180 degrees for about 1.5 hours.
Cool the appetizer and serve with any sauce or ketchup.

Remember last year we cooked with you? Today I propose to make a similar dish, but with a completely different taste - Baked pork belly roll. It is distinguished primarily by its taste, unusual and spicy. In all other respects, these recipes are similar.

Pork preparation

Rinse the pork belly under running water, remove all the extra pieces that get stuck in when chopping with an ax on a wooden deck. We will scrape the skin if necessary. Dry the peritoneum from excess moisture with a paper towel.

Now you need to properly cut this beautiful piece of meat. If you look closely, it looks like a book from the end. With a very sharp knife, carefully separate the upper meat layer, without separating it from the main piece, in the same way we do with the lower layer. It looks like we opened a book.

What to do with the skin, decide for yourself. It can be removed, or you can leave it in place and roll the roll with the skin inside, since this amount is not enough to wrap the entire roll in it. If you do not wrap it inside, then when baking it becomes hard. If everything is done correctly, then it will evaporate and become soft.

Baking in the oven

We cut off a piece of the desired length from the baking bag, not forgetting to leave allowances for the ties. We put our workpiece in it, tie the tails, but not too tightly so that steam comes out.

We put the bag with meat on a cold grill and put it in a preheated to 200 degrees for 1 - 1.2 hours based on a weight of 1-1.5 kg.

The greater the weight of the resulting roll, the longer it needs to be baked.

As soon as the time is over, turn off the oven, but do not remove the roll. After 20 minutes, open the door and cut the bag. Close the door and leave the roll in the oven until it cools completely, and then put it in the refrigerator.

How to apply

Such a spicy roll can be served both hot and cold. Enjoy your meal!

Recipe Ingredients

1 - 1.5 kg - pork peritoneum;
3-4 tsp - Japanese wasabi horseradish;
3-4 tsp - spicy mustard;
6-8 cloves - garlic;
1 bunch - greens - parsley, cilantro;
2-3 tsp - paprika;
Salt, a mixture of peppers - to taste.