Pork roll is rightly called a homemade delicacy. Preparing it is quite simple, and does not require large expenses. The roll in the oven turns juicy, fragrant and with a crispy appetizing crust. It can be served in the table in any form: cold and hot.
All kinds of sauces are usually served to meat rolls , which are able to further increase their taste. Try to cook a roll of pork peritoneum, you will certainly like it. This dish will perfectly decorate the festive table. Only try to choose meat with a layer and preferably a young one.
Pork peritoneum roll
We need: the peritoneum, five large cloves of garlic, bay leaf, black and red pepper, salt.
Preparation: Rinse the pork thoroughly and rub it well with salt. It is not necessary to remove the skin, it will make a very tasty crust.
Grind the garlic, spread it evenly on the surface of the peritoneum, sprinkle it abundantly with red and black pepper and put the lavrushka.
We roll the pork peritoneum roll as tight as possible and tie a strong enough rope around it.
Now we take a large saucepan, put the roll in it, fill it with water, salt and leave it to marinate for a day and a half.
After the set time has passed, remove the peritoneum from the brine and dry with a towel.
Next, we put the roll in a baking sleeve and make a few punctures.
We send the pan to the preheated oven and immediately reduce the temperature to the minimum. Here our roll will be baked for about three hours. Then we take out the pan from the oven. We cut the sleeve for baking , take the roll from the pork peritoneum, let it cool slightly and send it to the refrigerator until it is completely cooled.
The dish is ready!
Whiskered pork roll from the peritoneum
We will need: one and a half kilograms of peritoneum, ten cloves of garlic, pepper, salt, any vegetable oil.
Preparation: peeled garlic pass through the garlic press. I wash my peritoneum and rub it well with pepper, salt and garlic. We twist it very tightly into a roll, we bind it with a strong thread and put it in a baking sheet, after having greased it with oil. Bake for about an hour at 180 degrees. Cool the finished roll, cut the thread and cut into pieces.
Pork head roll
Necessary ingredients: pork head, five cloves of garlic, a couple of sprigs of rosemary, a pinch of dried basil, rosemary and thyme, pepper, salt.
Preparation: thoroughly clean the pig’s head with a brush, then rinse and dry. We take the sharpest knife and carefully cut the meat from the skull along with fat. Separate the tongue and ears, clean them well and rinse.
We put the tongue along the head, in the place where the eyes were put pieces of meat. The neck muscles are slightly incised, sprinkle everything evenly with spices and rub thoroughly with chopped garlic. Turn your head into a tight roll and tie it with a dense thread or twine. We put sprigs of rosemary under the thread.
We take the largest baking dish, lay out pieces of cut fat in it and add spices. Put the roll on top of the fat, cover with a piece of foil on top and put in a hot oven. We bake for about three hours, occasionally pouring the fat that has melted into the baking sheet into the pan.
Before you take out the roll, remove the foil and leave it in the oven for a few more minutes until a golden crust appears. After this, cool the dish and put it in the refrigerator. for eight hours.
Pork skin roll
Necessary products: pork skins, a bunch of any greens, pepper, salt.
Preparation: Put a pot of water on a large fire. We take the skins without bristles, rinse well and put them in a pan with boiled water. Cook for an hour and a half. But just do not digest them.
We lay the finished skins on the table, sprinkle with salt, pepper and chopped herbs. We turn them into a roll. Wrap it in cling film and leave it in the refrigerator until it cools completely. It is better to cut chilled roll directly with the film.
Good appetite!