How to bake pork roll in a slow cooker. Pork knuckle roll in a slow cooker

Cooking pork meatloaves in a slow cooker requires a minimum of time. This is what makes the newest modern kitchen appliance stand out, allowing housewives to spend the saved time on themselves or devote it to their family. Pork fillet rolls bake in a slow cooker no worse than in the oven. Therefore, you should not be afraid that the meat inside will remain raw.

This meat dish will diversify your menu and take its rightful place in your collection of culinary recipes. It will help you out on New Year, Easter, and on all other holidays, when it is customary to feast on all sorts of meat delicacies. You will have the opportunity to be convinced once again that the multicooker is a real magician. And the magic will be realized with the help of the “Stewing” and “Baking” programs - they are provided in almost every model from any brand, including the brands “Redmond”, “Polaris”, “Panasonic”, “Philips”, “Moulinex” , “Scarlet”, “Vitesse” and others. In addition, some models have a “Meat” mode - this is also suitable and in this case will be a good alternative to the “Stew” program.

Recipe for pork rolls in a slow cooker - step by step photos

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Preparation. The first thing to do is to cut a piece of pork lengthwise, separate the fillet from the bone and cut it into long thin pieces that look like ribbons.

Peel the garlic and crush it in a press. Transfer it to a separate cup or bowl, add mustard powder - about 20 grams, as well as salt to taste, spices if desired and a little vegetable oil. Stir and brush the cut pieces of meat so that they can be thoroughly soaked in this sauce during baking.

Carefully wrap them into rolls and secure with threads - it is best to use thin twine for such purposes.

Transfer the rolls to a separate container and sprinkle with chopped onions. Give the rolls time to marinate (about half an hour in the refrigerator).

Cut the onions into small cubes or thin half rings.

Pour some oil into a multicooker bowl and place the rolls in it. The mode that is necessary when preparing this dish is “Baking”. Cook until the rolls are browned on both sides. It’s difficult to tell the exact time here, since it all depends on the power of the multicooker and the volume of prepared rolls. Lift the lid during baking and look at the appearance of the rolls. If the multicooker does not have top heating, you will need to turn the rolls over so that they are evenly fried on all sides. Then turn off this mode and start “Stewing” or “Meat” for half an hour.

After cooking is complete, the pork rolls need to cool, and then be sure to remove the threads from them. Place the finished rolls in the refrigerator and let them cool before slicing them into thin slices. The dish is ideal for daily use and for holiday cutting. Bon appetit!

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Cooking recipe pork knuckle roll in a slow cooker:

We start by preparing the roll itself. Cut the chicken fillet lengthwise into thin layers and beat well. Add a little salt and generously sprinkle with ground paprika.

Cut the peeled carrots into thin strips. We do this using a vegetable peeler.

Now we take the shank, it should be quite meaty, and carefully scrape it with a knife under running water. The pork skin should lighten and become softer. Then, with a well-sharpened knife, make a cut along the skin along the bone. The bone must be removed, leaving the skin with a layer of fat and pulp.

To make it easier to roll the knuckle roll, we trim the convex pieces of flesh with a knife, making the meat surface more uniform, and lightly beat it. Then rub with crushed garlic gruel, as well as salt and hot spices.

Distribute carrot strips over the pulp, as shown in the photo.

Then add the chicken.

And we twist the roll. This is the most difficult part of preparing the roll, so you may need the help of an assistant. After all, a pork knuckle roll with chicken must not only be twisted, but also firmly secured with threads.

When the roll is twisted and fastened with threads, you can begin preparing a special decoction. Pour the required amount of water into the multicooker bowl. Add well-washed onion peels, peeled onions, bay leaves and black peppercorns. We turn on the “Multi-cook” program with a temperature of 120 degrees and a duration of 10 minutes.

Add a full (even topped) spoon of salt to the prepared onion broth and place the prepared pork knuckle roll into the slow cooker. We don’t get either the peel or the onion head from the broth. We turn on the “Extinguishing” program with a duration of 3 hours.

Carefully remove the finished knuckle roll from the onion peel and let it cool completely. Even after cooling down, it remains very soft and tender. Therefore, we do not touch the threads yet, but place the roll in the refrigerator for several hours. After standing in the cold, the roll will secure its shape. Then you can free him from the threads.

This pork knuckle roll, cooked in a slow cooker, turns out soft and very tasty.

Cut it into thin slices and serve as slices or make sandwiches. In any case, the roll will not last long; it will be eaten very quickly!

Many people don’t like to cook, eat, and some don’t even like to hear about certain offal products. And in vain, because they can be used to prepare excellent dishes and even delicacies.

Pork knuckle is also treated differently; as a rule, it is used for jellied meat or saltison. But its capabilities are much greater. You can prepare many delicious and unusual dishes from pork shanks, for example, a tasty, soft, aromatic and satisfying roll.

It’s not difficult to prepare, although it’s not very fast. Since the knuckle consists of connective tissue and rough muscles, it will have to be cooked for 1.5-2.5 hours. And for the roll to acquire a beautiful, rosy color, bake it in the oven for 10-15 minutes. While the shank is cooking, you can go about your business.

After cooking, the roll must cool thoroughly, then it will be evenly and easily cut into slices. Place a beautiful and tasty piece on a slice of gray bread, add a delicious sauce, and as a snack with a vegetable salad... mmm... delicious!

To prepare pork knuckle roll in a slow cooker, prepare all the necessary ingredients.

Wash the knuckle well and remove the bone.

To do this, use the tip of a sharp knife to cut the skin on one side, and moving towards the bone, cut the meat, freeing the bone itself. She should remain practically naked.

Using a tenderometer (can be replaced with a regular fork or knitting needle), beat the meat, or rather pierce it. Pay special attention to thicker areas. The tenderizer will not break the fibers, thereby maintaining the tenderness and juiciness of the meat.

Mix salt with spices (ground black pepper, paprika, coriander, mustard powder, basil, marjoram and thyme). Rub the meat well, slightly pressing the spices into the fibers.

Peel the garlic, cut into thin slices and add to the meat.

Roll into a tight roll and tie with strong thread.

Place the shank in the multicooker bowl, add a tablespoon of salt, bay leaf and add water so that the shank is completely covered.

Cooking time depends on the size of the shank and the age of the animal itself. You can check the readiness with a fork: it goes in easily - that means the roll is ready. I cooked the pork knuckle roll in a slow cooker on the “Stew” function for exactly 2 hours.

Carefully transfer the roll onto double-layer foil, make sides out of it and place in an oven preheated to 180 degrees for 10-15 minutes.

Before serving, the hearty, tender shank should be allowed to cool.

Bon appetit.

Cook with love.

Every housewife should have an arsenal of recipes that never fail. Dishes according to these recipes can be served at the holiday table, they are not difficult to prepare, and the ingredients used for the food are those that can be found in every home. Among other aspics, pies and cakes, I recommend adding to your list a recipe for pork rolls in a slow cooker, which fully meets all the criteria. They are very tasty, but, in addition, they have another invaluable advantage - you can use various fillings for their preparation. By experimenting in this way, each time you will get a new dish with its own special touch. This time I prepared pork rolls with a spicy filling of salted lard, garlic and pickled cucumber. As they say, you will lick your fingers!

Ingredients:

pork pulp – 500 g
salted lard – 100 g
pickled or pickled cucumbers – 1 pc.
garlic – 2-3 cloves
salt, pepper, nutmeg - to taste
vegetable oil – 3 tbsp. l.
water – 2 glasses

number of servings – 3-6 pcs

How to cook pork rolls in a slow cooker:

First of all, let's deal with the meat. Take the pork meat (I used a shoulder) and cut it into rectangular or square pieces, about the size of your palm. Each piece needs to be salted, peppered, sprinkled with a small amount of grated nutmeg (this is not for everyone, if you don’t want it, don’t add it). Beat the meat with a kitchen hammer. Peel the garlic and chop finely, you can pass the cloves through a press, distribute the garlic over the surface of the meat.

Cut the salted lard into small pieces, after removing the skin from it. Also chop the pickled cucumber. Place the filling on one edge of the meat piece.

Do not try to put a lot of filling, otherwise it will fall out of the roll. 5-6 pieces of lard and a teaspoon of chopped cucumber are enough. You need to wrap your finger from the edge where the filling is located. Tie the wrapped meatloaf with regular sewing thread.

Turn on the multicooker to the “frying/stewing” mode, pour vegetable oil into the bowl. Fry the meat in a slow cooker for 15 minutes, they should be browned on each side. Then take them out of the bowl and remove the threads.

The meat has already “set” and the roll will not fall apart without a thread. Return them to the bowl, add water (I used boiling water) and simmer for 30 minutes on the same setting.

Pork roll is often prepared with a variety of fillings, such as prunes or mushrooms. This is a wonderful appetizer and a festive dish at the same time. Pork roll in a slow cooker can turn ordinary products into an original dish.

The peritoneum or other parts of the carcass with layers of fat are perfect for making pork rolls. But avoid pieces that are too thick to make it easier to roll. The meat of a young animal, which contains less fat, is best.

You need to roll it as tightly as possible so that the roll does not fall apart during cooking. To do this, you need to tie it properly and pin it at the edges with toothpicks.

Pork becomes aromatic and rich thanks to various spices. Use the ones you prefer or that go best with pork.

Will need

pork (peritoneum) 1.5 kg;
garlic 3 cloves;
gelatin 2 teaspoons;
salt, pepper 1 teaspoon;
cloves, bay leaf.

Preparation

Wash the pork thoroughly and season with salt on both sides. You can do this a few hours before cooking so that the meat releases juice. Then place the meat on the table, skin side down, pepper and sprinkle with gelatin to better maintain the shape of the roll.

Chop the garlic and sprinkle evenly over the meat. Twist tightly, leaving no gaps between layers, and tie with twine or thick thread.

There are two ways to prepare pork roll in a slow cooker. For a faster method, place the roll in a baking sleeve and place it in a steaming tray. Add 1 liter of water and cook for 40-50 minutes in the “Steam” mode.

After the end of the program, cool the finished roll without removing it from the sleeve and leave it in the refrigerator for several hours, or better yet, overnight.

The roll takes a little longer to prepare in the “Stewing” mode. To do this, fill it with water to the maximum level of the multicooker bowl and cook for 1 hour 30 minutes under a closed lid.

The cooked roll needs to be untied and rubbed with fresh garlic. After tying the roll again, store it in the refrigerator, like a sausage, wrapped in cling film.