Boiled beef peritoneum roll. A delicious dish for the holiday table: recipes for making pork belly roll

Pork belly is the fatty part of pork with layers of meat. You can make many different snacks from it. But the smoked roll turns out very tasty. This dish is easy to prepare at home. With a simple smoker, you can prepare a chic holiday appetizer.

The roll turns out not only tasty, but also very appetizing in appearance. This dish is perfect for homemade sandwiches and as a holiday snack. It's easy and quick to prepare.

Products you will need:

• 1 kg of pork peritoneum.
• 20 g regular salt.
• Half a tsp. coriander and ground black pepper.

Preparation:

Rinse fresh peritoneum with water and dry thoroughly with a towel. Then take a sharp knife, visually divide the piece in half from the side and cut, not reaching the edge 1 cm. Next, unfold the lard so that it looks like a book. If necessary, trim the edges of the resulting rectangle to make it easier to roll the roll.

Prepare dry marinade - mix salt and spices. Rub the mixture generously onto the pork on each side. Place on a cutting board, cover with cling film, leave for 3-4 hours in a room at room temperature. Then take it out to the balcony or place it in the refrigerator. Pork should be marinated in the cold for 3 days.

Free the pickled peritoneum from the cling film and dry it. To do this, place the meat on a dry surface or towel for another 2-3 hours to allow the brine to drain and dry. Without this process, smoke will not penetrate well into the middle of the roll, and excess moisture can give the product bitterness.

For smoking you will need wood chips. Oak is ideal for this dish, but you can also use alder or fruit sawdust. At the bottom of the smokehouse you need to scatter 2 small handfuls of necessarily dry sawdust. Place a tray on top for liquid that will be released from the product during smoking.

Depending on the type of smokehouse, hang the pork roll in it or place it on a special grill. Close the lid tightly. If there is a water seal, fill it with water. Next, the smoking apparatus is placed on the fire.

The fire should be low so that the wood chips do not burn quickly. If you smoke indoors, you need to take care in advance to prevent the smell of smoke. To do this, you can insert a thin hose into the hole on the lid and take it out the window. Or simply install a smokehouse under the hood. No matter how tightly the lid is closed, the smoky aroma will still be present.

The pork roll should be smoked for approximately 2 hours. When the process is over, remove the smokehouse from the heat and let it cool completely without opening. Then take out the roll, ventilate for 1-2 hours and put it in the refrigerator for a few more hours. This is necessary so that the aroma of smoke is evenly distributed throughout the smoked meats. Also, a chilled roll will keep its shape and cut well. You can store the dish for 4-5 days in the refrigerator.

Boiled smoked pork belly

Very tasty and appetizing smoked meat. By preparing such a dish yourself, you can pleasantly surprise and delight your loved ones and guests. A wonderful appetizer that can easily show off on a holiday table.

Ingredients:

• Pork peritoneum – 2 kg.
• Cumin, coriander, black pepper - 1 teaspoon each.
• Dried thyme – 2 tbsp. spoons.
• Lavrushka – 4 pcs.
• Common salt – 3 tbsp. spoons.
• Nitrite salt 20 g.

Preparation:

Wash the peritoneum well and pat dry thoroughly with a kitchen towel. If necessary, cut into pieces to fit in the smokehouse. Coriander, cumin, pepper, thyme - crush in a mortar. Mix spices with two types of salt. Rub the resulting dry mixture onto the pieces, very thoroughly and generously.

Place the lard tightly into the pan, and add the bay leaf there. Pour water over the pork until it barely covers. Place the pan on the fire, bring the water temperature to 80 degrees, do not allow it to boil. The meat should simmer in this marinade for 5-6 hours. Then turn off the heat and leave in the brine to cool for another 6 hours.

Remove the peritoneum from the brine and place on a plate to drain the juice. First wrap it in gauze and then tie it tightly with twine to give it a roll shape. Next, you need to hang it in a cool place and dry it out. It will take three days.

A well-cured pork roll can be smoked. Alder chips are laid out at the bottom of the smokehouse, and a tray is installed above it into which the fat will drip. It is better to cover the tray with foil so that you don’t have to wash it for a long time. A grid is installed and the peritoneum is laid out on it.

Then close the smokehouse and put it on fire. First turn the heat to medium, and when smoke appears from the hole, turn it down a little. The peritoneum will be smoked for 40 minutes. Afterwards, take out the rolls and let them air a little. To do this, they need to be hung again for 1-2 hours in the fresh air. When the meat has cooled completely, remove the twine and gauze.

You can try it right away. But it is better to put it in the refrigerator for several hours. Then it will become denser, and the aroma will be richer and brighter. The dish does not last long - 4-5 days in the refrigerator. Bon appetit.

Creating a menu for the holiday table is not complete without choosing tasty, but high-calorie meat products. These can be hot dishes, puffed or dressed salads, as well as the obligatory aromatic snacks.

Among the latter, pork belly roll is very popular. We offer you recipes for preparing it in different ways with visual photos.

Boiled pork belly roll

The recipe for this dish is perfect not only for a formal table, but also for a hearty, hearty breakfast, harmonizing wonderfully with side dishes of potatoes and mushrooms, as well as with tomato sauce and black bread.

Before preparing all the products, you need to find a dense thread to tie and secure the peritoneum roll. The meat should be taken fresh with light lard - it will retain its juiciness and give the dish a denser consistency for easier slicing.

Having selected a piece of peritoneum with a more rectangular shape, you need to wash it, dry it and cut out the veins. The pork skin should be scraped with a knife.

Place a piece of meat on a work surface, pour a couple of tablespoons of salt and a mixture of peppers onto it, and rub them well into the surface.

Squeeze the peeled garlic on top through the garlic press, grate the carrots and level, placing them evenly on the meat.

Next, you need to roll up the section of peritoneum as tightly as possible and tie it with prepared threads both across and along the entire roll, being careful not to damage the surface of the pork skin.

Place the roll in a large container and pour hot water three centimeters above its surface. Add the remaining spoon of salt, bay leaf, peppercorns and boil for an hour and a half.

After cooking is finished, there is no need to remove this dish from the hot brine - let it cool in it.

Then it should remain in the refrigerator for about another hour, only after which you can remove the threads and try the roll in a wonderful combination with mustard, adjika and black 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 them with various side dishes.

The juiciness and taste of the baked pork belly roll are simply amazing, thanks to the use of the oven in cooking. To create a 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 peritoneum dish is slightly reduced (compared to the previous recipe) and amounts to 200 kcal.

Place a washed and dry piece of pork belly on a work surface and cut out the veins, if any.

To grease the roll, you need to prepare a mixture of sauces and seasonings. Take a small container into which soy sauce is poured, garlic is pressed through a garlic press, vegetable oil, adjika, spices and Worcestershire sauce are poured. The entire mixture is thoroughly mixed.

Part of the sauce mixture is poured onto the surface of the prepared meat cut and coated well for absorption. Then the roll is tightly rolled up and secured with a thread across and along its entire length. The already twisted section of the peritoneum is again coated with a mixture of sauces and placed in a baking sleeve, which must be loosely sealed.

In an oven preheated to 180°, the roll is baked for an hour and a half, and then the sleeve is cut to give the dish a beautiful golden brown crust.

It is better to cool the roll in the oven, and then cut it and keep it in the refrigerator for ten minutes before serving.

Recipe for rolls in foil in the oven

Any dish cooked in the oven has its own unique taste. In preparing this dish, the urgent need is to use foil, which will allow the juice not to leak out, but the meat to be soaked and saturated with its own wonderful aroma. In this case, the pork belly roll in foil will be dense, soft and very juicy. For the dish you will need:

• pork belly – 1 kg;
• garlic – 40 g;
• hot pepper – 1 pod;
• spices to taste – 15 g;
• medium-sized salt – 30 g.

It will take ten hours to prepare the belly, two hours to prepare the roll, and the calorie content will be 170 kcal.

The selected cut of 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, put it in the refrigerator for ten hours, having previously covered it with a lid, so that the skin does not harden and the greasy and meaty part does not dry out.

After this time, remove the meat cut that has already released its juice from the refrigerator and rinse it to remove any unnecessary salt. Make deep cuts along the entire length of the belly from the meat part to the skin, trying not to damage its integrity. The hot pepper should be finely chopped, or better yet, ground in a blender into a paste, along with the garlic.

Rub the inside surface of the future roll well with this mixture. Then tightly wrap the section of the peritoneum, secure it with a thread across and along in this twisted form.

Coat the outside of the roll with the pepper mixture and wrap it in a piece of foil a couple of times.

Place a roll of foil in a baking dish and place it in an oven preheated to 180° for an hour and a half.

The roll should be cut after it has cooled completely, and you can simply serve it with bread, various sauces, ketchups, as well as adjika and mustard.

- a delicious dish that is worth preparing. The recipe will be especially useful for those who fast.

Pork escalope - despite the fact that the dish is a restaurant dish, it can be prepared at home.

Lagman in a slow cooker. Our step-by-step photos and tips will help you prepare this dish.

How to cook a roll in a slow cooker

The kitchen contains a lot of household equipment that helps and facilitates many processes when preparing a variety of dishes. So, in a slow cooker you can prepare a flavorful meatloaf from pork belly. For this you will need:

• pork peritoneum – 1 kg;
• carrots – 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 only takes a couple of hours to cook, and the calorie content of one hundred grams of roll will be 210 kcal.

Before preparing any meat dish, you should rinse the cut of meat and let the water drain. Scrape the skin thoroughly with a knife.

To make the entire surface uniform, you can slightly beat off the peritoneum or simply make small transverse cuts. Then add salt, sprinkle with peppers, add peeled and chopped garlic, add basil. Grind the entire mixture thoroughly and rub into the meat surface of the peritoneum.

It is necessary to roll the roll tightly, and then be sure to secure it with thread or tape across and along the entire length of the roll. Place not only the peeled onion, but also the peel into the multicooker bowl to give a beautiful color to the future roll.

Then put in the same container, cut into several pieces, carrots, bay leaves and the prepared roll. Fill everything with two liters of water.

On the multicooker, turn on the “stew” function for an hour and a half. Half an hour before the end, add two tablespoons of salt. After cooking is complete, you should not remove the pork belly roll from the multicooker - it is better to leave it to cool in the same brine.

For convenient cutting, it should be kept in the refrigerator for fifteen minutes.

When preparing products to create any dish, you need not only to know the quantity of ingredients needed, 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:

1. Do not soak the meat in water, but just rinse it with running water (preferably at room temperature);
2. The choice is to stop at a cut with a light pink color of meat and white color of fat;
3. There is no need to choose peritoneum with a large and thick layer of fat, since the calorie content of the entire dish depends on this;
4. Do not refreeze meat products in the refrigerator - they may lose their juiciness, and the roll will become looser and harder;
5. Wetting the meat with lemon juice will give it freshness and a pleasant aroma to the future dish.

There is no need to be afraid of cooking - after all, any experiments in the kitchen can lead to the creation of a wonderful and unique culinary masterpiece. A pork belly roll will do just that. Bon appetit!

Try this pork belly roll. We guarantee you will like it. Step-by-step recipe with photos more...

When cutting pork, some cooks ask the question: “What to do with the peritoneal part?”

And really no other idea comes to mind other than how to fry a layer of onions in a frying pan. But there is one wonderful way out.

Below is a recipe for a juicy, delicious sandwich roll.

A minimum of products will be required, but the result will pleasantly amaze and will certainly be tested more than once.

Pork belly roll with garlic and spices

You will need:

• pork peritoneum (layer) - 300 grams;
• garlic - 6 cloves;
• hops - suneli, black pepper, salt - to taste.

Cooking steps

Rinse the layer under the tap and dry with a towel.

Rub generously with fine salt on all four sides.

Then grate with crushed garlic, sprinkle with black pepper and khmeli-suneli seasoning;

Roll up the layer to form a roll.

Using a strong thread or a tourniquet, secure and wrap the roll.

Place in a baking sleeve.

Place in the refrigerator for 1.5 hours.

After the time has passed, heat the oven to 200 degrees and cook the roll for about 1 hour.

Any holiday table requires the presence of cold meat appetizers. If you are tired of your usual dishes, make a pork belly roll. Boiled, baked, with liquid smoke or in onion skins - the variety of recipes is simply amazing. Let's look at the different options for preparing pork roll.

How to make pork belly roll?

Before we head into the kitchen to create our own culinary masterpiece, let's look at some of the intricacies of preparing 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 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 should be washed with running water, but under no circumstances should it be soaked.
• Frozen pork is not suitable for making the roll, as it will turn out hard and loose.
• If you cook a pork belly roll in onion skins, it will acquire a rich color.
• To add flavor to the finished roll, sprinkle freshly squeezed lemon juice over the pork.

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

Classic roll

First, it’s better to try the 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 are the ones that imbue the roll with a unique aroma and piquant taste.

Compound:

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

Preparation:

1. Wash and dry the pork. Now we need to cut off some skin from the peritoneum and align the edges so that they later fit together perfectly.
   
2. Lubricate the inside of the peritoneum with mustard and rub with salt, a mixture of seasonings and black pepper.

   

3. Roll the peritoneum tightly into a roll and rub the back side with seasonings.
   
4. We tie the roll with a strong thread so that it does not unfold during heat treatment.
   
5. Heat water in a saucepan and place our roll in it. Add laurel leaves and peppercorns. Cook for two hours, adding salt to the water.
   
6. After turning off the stove, do not rush to take out the roll, but give it time to cool completely in the broth.
7. Then drain the broth and leave the roll in a colander to drain all the liquid.
   
8. Cut the roll and serve with your favorite sauce.

Make your cooking task easier

Now let’s figure out how to make a pork belly roll boiled in a slow cooker. This kitchen helper will make our task much easier. This cold appetizer is 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.

Preparation:

1. Let's prepare the peritoneum in a way already known to us.
   
2. Peel the garlic cloves and finely chop them. Using a knife, we make shallow cuts along the entire area of ​​the peritoneum on the inside of the roll and insert garlic slices into them. Sprinkle the meat evenly with gelatin, salt and pepper.
   
3. We form a roll and tie it with strong thread.
   
4. Place the roll in a baking bag and secure the edges tightly so that liquid cannot get inside during cooking.
   
5. Place the roll in the multi-bowl and pour in hot water. It should cover the roll by about 1/3.
   
6. Cook the roll for three hours in the “Stewing” program. After an hour and a half it needs to be turned over.
7. Take out the finished roll and leave it in the bag until it cools completely.
   
8. This is the delicacy we got.

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

Bake the roll in foil

Pork peritoneum roll in the oven turns out to be especially juicy and tasty. And in order to preserve the juiciness of the meat, we will use foil. In addition, the pork will be soaked and saturated with its 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;
• garlic cloves to taste;
• Chili pepper to taste;
• blend of spices;
• salt.

Preparation:

1. Let's take our time and prepare the meat in the evening. Wash it thoroughly and dry it. Generously rub the peritoneum on both sides with salt and place in a saucepan.
2. Cover the container with a lid and place in the refrigerator overnight. During this time, the peritoneum will give juice.
3. After the allotted time has passed, remove the meat and rinse it of salt.
4. 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.
5. Grind the chili pepper and garlic cloves in a blender. We should end up with a paste.
6. Rub the resulting gruel onto the inside of the roll, and also add spices. Attention: we need to leave some of the mixture.
7. We form a roll and secure it with twine.
8. Coat the outside of the roll with a mixture of pepper and garlic and wrap it in foil.
9. Bake the dish at a temperature of 180 degrees for approximately 1.5 hours.
10. Cool the appetizer and serve with any sauce or ketchup.

Pork belly roll is one of the most popular snacks today. Thanks to its ease of preparation and exquisite taste, this appetizer can be prepared both for a regular family dinner and for a festive feast. Guests will not leave hungry, as this is also a very filling dish. It can be cut as a snack for the table; children can make sandwiches with it instead of sausage for school; After all, we don’t know what sausage is made from, but here every housewife will know the composition of the products. And your child will appreciate it and will ask you to constantly make such a roll, not to mention the delight of your spouse.

Let's look at how to prepare pork belly roll in several ways at home. The presented recipes will allow you to choose the most suitable option: in a slow cooker or in the oven.

In both cases, the roll comes out juicy and not very high in calories.

The recipe is very simple and does not take much time.

It will require the following ingredients:

• pork - 0.8 - 1.5 kg;
• garlic;
• 3-5 tbsp. spoons of vegetable oil;
• 2-3 tbsp. spoons of soy sauce;
• Worcestershire sauce a few drops;
• salt, pepper to taste;
• any other spices to taste.

To prepare pork roll, we take meat, more precisely, the abdominal part of pork. It needs to be washed and dried thoroughly with kitchen towels. If you have taken dense pork that you cannot wrap into a roll, you need to beat it a little with a hammer or cut it lengthwise, but not all the way, and flatten it, which will make the task easier.

Add salt and pepper to this mixture to taste. And also, if desired, you can add paprika, adjika and various spices that you prefer. Mix everything and spread it evenly on the pork so that the entire front part is covered in this sauce, then the roll will be juicier. After you have distributed everything evenly over the layer, roll it up into a tight roll. The top of the resulting pork roll also needs to be greased with the prepared sauce.

The almost finished roll needs to be tied with twine; if twine is not available, you can take a thick thread. Pull the meat more tightly so that it does not lose its shape when cooked in the oven. We wrap the roll in foil or in a sleeve so that it bakes in its own juices and does not burn to the bottom of the pan, after which we make small holes for steam to escape.

We put our roll in the oven, preheated to 180º. After which we take it out, cut it, tuck in the sides of the sleeve or foil so that the peritoneum roll is covered with a golden crust, and leave for another 20 - 30 minutes. If you don’t need a crust, then it’s enough to let the dish sit in the oven for 15 minutes. It is advisable not to remove the roll from the oven until it has cooled, but if you cannot wait, then take it out, but the thread must not be removed until it has cooled completely.

Boiled roll recipe

As previously mentioned, the roll can also be prepared in a slow cooker. To prepare a boiled roll, you need to pour 1 liter of water into the multicooker bowl and switch it to steam cooking mode for 40-50 minutes. The time depends on the weight of the roll, as a rule, it is from 1 to 1.5 hours.

The finished pork belly roll is boiled, taken out, rubbed with garlic, pepper, adjika and various spices to your taste. After this, it should be wrapped tightly with thread. And when it cools down, you need to put it in the refrigerator for a couple of hours. And the creation of the pork belly roll is complete!

This is a classic recipe, but if you want variety, you can include grated carrots fried with onions. Onions, fried with mushrooms and sour cream, can be twisted through a meat grinder so that the pieces are small, or you can leave them large.

Boiled eggs, cut and laid out, are also perfect. And if you want the roll in the slow cooker to be not only tasty, but also colorful, you can add paprika of different colors: green, red, yellow, orange. The preparation is almost no different from the classic method; you just need to take fresh paprika, cut it into strips and place it on the pork before rolling it into a roll.

For true meat lovers, you can make pate from minced meat (chicken, pork, beef).

To do this, the minced meat is fried with carrots and onions, then the resulting filling is passed through a meat grinder or food processor. And we stuff the pork with this pate. Minced meat can be replaced with liver or cabbage.

Some housewives add French mustard and even “liquid smoke” to create a smoked roll. But this is very harmful to the body, so it’s up to you to decide what is more important: preparing a tasty and healthy dish or getting a smoked roll.

Bon appetit!