When choosing a dish for the gala table, it is worth making it in favor of pork roll. It turns out to be very appetizing, fragrant and juicy. Prepare the dish in various ways with the addition of numerous fillings. The process of making the roll is laborious and long, but if you adhere to the tips, then the dish will certainly turn out delicious.
Product selection
Dishes from pork peritoneum come out very appetizing only if the main component is correctly selected. You need to buy meat of a young animal, which has a delicate color and fat in white. Do not use frozen meat, as it will turn out not too juicy. Such a meat product loses its density. It is also important to cook exactly the recipe for pork roll. Because, having overdone the meat in the oven, they get a dry and tasteless dish.
Classic boiled pork belly roll
Consider the most famous method. Such preparation of pork peritoneum roll will replace harmful sausage products. This treat is served at a celebration, and is also used in a daily diet for sandwiches.
Components:
- 1.5 kg of peritoneum;
- a mixture of peppers;
- salt;
- mustard.
Cooking Instructions:
- They remove the skin from the pork belly and smooth the edges so that the roll can be beautifully folded.
- The inside of the meat is carefully spread with mustard and seasoned with seasonings.
- The meat is wrapped in a tight "sausage", tied with string and rubbed on the outside with seasonings.
- In a saucepan, boil water, throw there parsley, peppercorns, seasoning spices and put the roll to cook.
- Boil for two hours.
- Then add salt to taste.
- They are pulled out of the water, the threads are removed, cooled and cut.
Pork roll onion peel
An amazing method of preparation, but just onion peel makes the pork roll beautiful and gives it a chocolate color. This dish is delicious both hot and cold.
Components:
- 1.5 kg of peritoneum;
- 100 grams of onion peel;
- 100 grams of salt;
- 10 leaves of parsley;
- pepper peas.
Detailed cooking instructions
- Prepare meat: washed, remove films, bones and cartilage and dried with a napkin.
- Part of the skin is removed so that the edges meet when folding.
- Lubricate the meat inside with a mixture of salt, pepper and minced parsley.
- Roll up the "sausage" and tie the thread.
- Put the roll in a saucepan, add the onion husk, peppercorns, lavrushka, salt and pour everything with cold water.
- Set the container to a strong flame. When water boils, the flame is made smaller and the roll is boiled for two hours.
- Then the meat is cooled, not removed from the broth to maintain juiciness.
- After two hours, the cooked meat is removed from the pan and put in a refrigerator for a couple of hours under pressure.
- Before serving, remove the thread and cut into slices.
Oven pork roll
Baked pork roll in the oven - a very juicy dish with a beautiful browned crust. And the unusual marinade makes the roll appetizing and fragrant.
Components:
- 1 kg of peritoneum;
- 3 tbsp. tablespoons of olive oil;
- 3 garlic cloves;
- 2 tbsp. tablespoons of soy sauce;
- 5 drops of Worcestershire sauce;
- Seasonings.
Detailed cooking instruction
Let's take a closer look at the recipe for pork roll in the oven:
- The meat is thoroughly washed and dried with a napkin.
- Make deep cuts across the rectangle, for more convenient folding of the pulp into a roll.
- Marinade is mixed in a pan: garlic cloves are crushed through a press, olive oil and both sauces are added. The mass is thoroughly stirred and seasonings are poured there. If desired, add adjika, crushed paprika and suneli hops.
- Thoroughly smear the pulp on both sides with the cooked marinade so that the mixture lays evenly and tightly. Wrap the workpiece in a roll and tie with a thick thread.
- After this manipulation, the meat is placed in a baking sleeve and the end is fixed. Using a needle or a toothpick, pierce a couple of small holes to allow hot steam to escape during baking.
- Lay a sleeve with a roll on a frying sheet and install it in an oven heated to 180 degrees. Bake for 1.5 hours.
- Then they take out a baking sheet with pork roll from the oven and make a cut on the sleeve. Expand it to the sides and set it again in the oven to fry for half an hour. During this time, the roll surface is covered with a beautiful browned crust.
- Then they turn off the fire in the oven, but the food is not taken out of the oven.
- Chilled in this way, the dish is laid out on a plate, cut the threads, cut into beautiful portions and served to the table, decorated with branches of greenery.
Roll made of shank
Pork knuckle roll with carrot and chicken breast turns out to be very appetizing, fragrant and juicy. You can add your favorite ingredients and seasonings to the filling. The dish will be tasty and warm, and chilled. This snack is used as an ingredient for sandwiches and can also be stored for a long time in the freezer.
Components:
- one pork knuckle;
- half chicken breast;
- 3 liters of water;
- 3 onions;
- 2 carrots;
- 2 sprigs of celery;
- 2 leaves of lavrushka;
- 5 peas of allspice;
- one pinch of black pepper powder;
- 4 tbsp. tablespoons of salt.
Cooking roll
- First, prepare a fragrant vegetable broth. A couple of liters of water is poured into a large pot.
- Throw all the ingredients and spices. Wash the onion and cut it in half with husk. Carrots are peeled and also divided into two halves. Celery stalks are cut across. Instead of stems, they also take 50 grams of celery roots. Throw peas of pepper, lavrushka and salt.
- Set the container on fire, bring to a boil and cook for 30 minutes.
- Meanwhile, prepare the shank. Wash, scrape the skin well with a knife. Cut along the bone, notching the flesh. The bone is cut out, and the pulp with bacon on the skin is laid out on a cutting board. Smooth the flesh with a knife so that there are no bulging places or slightly beat the meat with a kitchen hammer. Salt and pepper.
- The second carrot is peeled and cut into long strips.
- Carrots are laid out in one layer on top of the pulp.
- Next, cut the chicken breast into layers and spread on the carrots. Salt and pepper.
- And now they carefully fold the meat with the filling into a tight roll.
- Then they tie the roll with a thread.
- During this time, a vegetable broth was cooked.
- They pull out vegetables and seasonings from the broth and put the roll there, put on fire, bring to a boil. Reduce the flame to a minimum, and cook the roll under the lid for 3 hours. During boiling, pour boiling water so that the roll is covered with broth.
- Then they take the roll out of the container and allow it to cool slightly. Remove the thread, cut the roll into pieces.
Pork roll, cooked in the oven from different sirloin parts of pork carcass, will be a wonderful decoration of the solemn table. And also food brings variety to the everyday diet. It is prepared with any fillings, and just with seasonings. Enjoy your meal.