Roll of bacon with a meat layer. Pork lard roll, boiled and very tasty

A roll of bacon is a worthy snack for any table - everyday and festive. Especially if you cook such a roll from fresh fat, you can with a meat layer. It is better to use a piece of medium size (weighing 800-1000 g) of a rectangular shape, not too thick, otherwise it will be difficult to roll it up. To make it thinner, cut off a little the outer part of the fat.

If the fat has a large layer of meat, the taste will be a roll, very similar to store-bought ham.

The final taste of the finished dish will depend on what spices and vegetables you use for the filling. Experiment; if some products are not available, add your own, but so that they are combined with lard - the taste of boiled pork lard roll depends on the correct selection.

Ingredients

• lard 800 g
• coarse salt with a mixture of peppers 2 tbsp. spoons
• carrots 1-2 pieces
• bell pepper 1 piece
• garlic 1 head
• fresh herbs
• dry thyme pinch
• zira pinch
• coriander pinch
• mustard to taste
• hot pepper to taste

How to cook boiled pork roll

Cut a piece of fresh bacon in thickness so that it easily rolls up into a roll. Trimmings can be used for any other dishes. Do not cut off the skin. Rinse the fat and pat dry with paper towels.

Salt with coarse salt and a mixture of peppers the inside and outside of the fat, massage with your hands. Sprinkle with spices, press them a little to the surface. Leave the fat for 1.5 hours to lie in the bag so that it is slightly salted.

In the meantime, prepare everything for the filling. To do this, cut the carrots and bell peppers into strips, peel the garlic, coarsely tear the greens.

Put all the prepared ingredients on the inside of the fat. By the way, you can make cuts in it and stuff them with vegetables - it will look beautiful in the context. In these rolls, I sometimes add a handful of raisins for a sweet note.

Now take the twine and tie a piece of lard with it, turning it into a roll. Between the threads, you can put laurel leaves and greens.

Place the roll in three bags, tie each in turn in a knot.

Boil a large pot of water in advance, dip the roll into it. Cook it over low heat for about 1.5-2 hours.

Remove the finished roll from the water and place under a small load in a cool place overnight. After that, you can tear the packages and get the product out of them. Tear off the threads and cut the roll into thin slices.

Serve the bacon roll chilled with horseradish or mustard. Pickled vegetables will also go well with it.

Step 1: choose fat.

Step 2: Wash, skin and season with bacon.

Step 3: roll up and prepare the rolls for baking.

Step 4: Bake the bacon rolls.

Step 5: Serve the bacon roll.

- − Roll of bacon can be stuffed with herbs, dill and parsley, red currant berries, prunes, Crimean onions. - If you want your roll to be more meaty, take lean meat, chicken breast is perfect. Cut it into layers, add spices and roll it together with the roll. It turns out very tasty and less greasy. - Of course, the aroma in the kitchen will be breathtaking, but you should not try hot rolls, as they are very fatty and people who are not used to eating fried bacon often can end up suffering from pain in the liver. - If you do not like the set of spices selected in this recipe, you can add those that you like best. - If you do not have cooking twine soaked in vegetable oil, you can tie the rolls with a dense thread. - Do not make rolls very thick more than 10 centimeters, the fat inside such rolls does not bake well.

Insanely delicious boiled thin bacon roll.

Recipe for cooking with filling, which, in principle, can be any. Main idea!

Boiled bacon roll in itself is a simple, tasty and very satisfying dish. Taken from Ukrainian cuisine. You can easily cook it at home using a step-by-step recipe with attached photos.

To do this, you will need the simplest and most affordable products.

Namely:

• Thin lard, which can be easily rolled into a roll.
• Quite a bit of chicken for internal stuffing. You can also use pork or beef meat!
• Spices (regular salt, garlic and pepper).

From these ingredients you will get a delicious Ukrainian appetizer or filling for sandwiches.

• We prepare the products necessary for the roll:

2 kg of thin lard, one chicken leg and spices.

2. If the fat is a little thick, as in our case, it needs to be cut off, otherwise you will not be able to roll a tight roll. You can make lard from scraps or use them for frying in first courses.

3. Salt and pepper the prepared piece of bacon to taste. We do not save! Then we put on it the chicken leg cut into small pieces without the skin. You can also add chopped carrots here (it will give a beautiful color, but also a taste of boiled carrots, which not everyone likes), you can use any greens and garlic (if you are not afraid of the subsequent smell from the mouth).

4. We wrap the fat in a tight roll without voids in the middle and tie it with threads. Now you can immediately put it in a saucepan filled with water and send it to cook over low heat for 1.5 hours. But in this case, a significant proportion of the fat will be melted, and the taste of the roll will not be the same at all.

5. Therefore, you can do otherwise.

We wrap the roll in a regular food bag (for example, from under the bread), squeeze out the air, tie it tightly and put it in cold water, and then send it to the stove for the same 1.5 hours. If you are afraid that the polyethylene will melt during the cooking process, you can wrap the roll in a culinary sleeve, but believe me, this is not necessary, because the food bag, gradually heating up with the water in the pan, does not melt. Yes, you can put a couple of bay leaves and a few black peppercorns in water (in the first cooking option) or in a bag (in the second) to enhance the aroma of spices.

6. We cool the finished boiled lard roll, wrap it with paper or foil and send it to the refrigerator for storage. As we have already said, it is stored for quite a long time. And we serve sliced ​​salo with bread, mustard or horseradish. Balsamic sauce is also good.

That's all wisdom. Yummy!

Have you ever tried bacon roll? If not, then today we will describe several detailed recipes, thanks to which you can make the presented snack yourself. It should be noted that there is nothing complicated in the preparation of this cut. However, one cannot fail to say that it turns out to be very fatty and high-calorie. In this regard, it is not recommended to use it every day.

Step-by-step recipe: pork lard roll (boiled)

If you want to treat yourself to high-calorie cuts, we recommend that you make it yourself. For this you will need:

• fresh pork fat - about 500 g;
• small garlic cloves - 3 pcs.;
• bay leaf - 2 medium leaves;
• black pepper, salt, ground red pepper - use at will and taste.

Processing of the main ingredient

To make the lard roll beautiful and very tasty, it is recommended to take a piece of pork fat that is not very thick. Its skin must be peeled with a knife, and then rinsed well in cold water. After that, the fat must be dried with paper towels.

Snack Formation

Pork lard roll is formed quite easily. To do this, the processed layer of fat must be abundantly flavored with red and black pepper, as well as fine salt. Further, in the inner part of the product (not on the skin), several cuts are required, where thin slices of garlic, as well as broken laurel leaves, should be placed in the future.

After the described actions, the layer of lard must be wrapped in a tight roll and tied tightly with threads.

Heat treatment

How should lard be prepared? The roll boiled from such a product turns out to be very tasty and tender. Of course, it can simply be lowered into boiling water and simmered. However, such a process will contribute to the rendering of fat, which will make the product less tasty. In this regard, we offer you another cooking option.

Thus, the formed lard roll must be placed in a dense plastic culinary bag, and then tied very tightly. After that, the product must be lowered into boiling water and cooked over very low heat for about 2 hours.

Proper serving of appetizers to the table

How should lard be served at the dinner table? The boiled roll must be removed from the pan, and then wrapped in thick foil and wait for the product to cool completely. After that, it is advisable to keep the snack in the refrigerator for a day.

After the specified time, the lard roll can be safely cut into not very thick pieces. Serve such an appetizer to the table, preferably with mustard or horseradish. It should be noted that this product can be stored in the refrigerator for quite a long time. It is also very convenient to take it with you on a hike, you just need to wrap it in food foil.

How to cook a bacon roll in the oven?

You can make such a high-calorie snack in different ways. How to cook on a stove was described in detail above. Now we want to tell you how to bake such a dish in the oven. For this we need:

• pork fat as fresh as possible - about 1200 g;
• large juicy carrot - 1 pc.;
• fresh garlic cloves - 10 pcs.;
• fine sand sugar - ½ small spoon;
• mustard - 2 large spoons;
• ground sweet paprika - a dessert spoon;
• crushed red pepper - a dessert spoon;
• crushed black pepper - a dessert spoon;
• liquid smoke - 4 large spoons;
• fine table salt - 2 large spoons.

Preparation of the main product

If you want to make it more fragrant and then we recommend using the recipe presented. Roll of fat, it turns out very tender and soft. Such a dish can be safely served to the festive table with alcoholic drinks. But before you do it, you should carefully process the lard. It must be freed from the skin and rinsed thoroughly in warm water. After that, the product must be dried with paper towels.

Forming and heat treatment process

After the fat has been processed, it is necessary to start preparing the marinade. To do this, you need to mix mustard with granulated sugar, salt, sweet chopped garlic, as well as pepper (red and black) and liquid smoke. If the taste of the last ingredient does not suit you, then you can not use it.

After receiving a fragrant marinade, they need to generously lubricate the entire processed and dried piece of lard. Next, the product should be evenly spread carrots, chopped on a coarse grater. At the end, the layer must be wrapped in a tight roll and tied with a tourniquet. In this state, the fat must be placed in a baking sleeve and left aside for a few minutes. After half an hour, the snack can be safely sent to the oven. In this case, the kitchen device must be preheated to a temperature of 180 degrees.

Cooking a delicious and fragrant pork roll with carrot filling is recommended for 90 minutes. This time should be enough for the appetizer to be completely baked, to become as tender and soft as possible.

We serve delicious and high-calorie sliced ​​\u200b\u200bto the table

After the above time has elapsed, the culinary sleeve with the roll should be carefully removed from the oven and placed on a flat plate. After the lard has cooled slightly, the bag must be opened, and the product must be transferred to a container with a lid or wrapped tightly in cooking foil. In this state, it is advisable to keep the finished roll baked in the oven in the refrigerator for several hours.

When the fat is completely frozen, it can be safely removed and cut into not very thick and large pieces. It is advisable to present such an unusual roll to the dining table along with slices of bread, as well as mustard or some other sauce.

It should be especially noted that it is highly undesirable to use such an appetizer for those who have problems with the digestive tract, as well as being overweight.

Pork lard roll in skin is a traditional Ukrainian dish, natural and very tasty.

Such a meat delicacy is baked in a conventional oven.

Any housewife will master the recipe for a lard roll, the main thing is to choose the right main product for its preparation.

Fat must be bought fresh with a skin, layers no more than 2 cm thick, 0.5 kg each.

Undercuts will not work, you can take a less expensive lard with a small slot of meat and soft skin from the sides of the pig.

If the skin is well behind the fat, then the pig was young. It is this fat that is needed for baking it in a roll.

Ingredients for 2 layers of fat:

• pork fat - 1 kg
• garlic - 1 head
• ground cumin - 2 tsp without a slide
• ground coriander - 2 tsp without a slide
• black and red hot pepper ground to taste
• chopped dry parsley - 2 tbsp. l.
• bay leaf - 12 leaves
• salt to taste

How to cook a bacon roll with a meat layer in the oven

1. Rinse the lard and thoroughly clean the skin of any dirt under running cold water.

2. Dry and remove the skin from it. If the skin is difficult to remove, place the lard on a board and separate it with a kitchen knife.

3. Rub the lard with salt on both sides, you should have about 1 teaspoon of salt for each layer.

4. Mix cumin, parsley and coriander and rub the bacon with them also on both sides.

5. Peel the head of garlic, cut the cloves with a knife into 2-3 flat parts and spread evenly into layers.

6. Scatter laurel leaves broken into pieces on top and sprinkle with red and black pepper. Leave for 10 minutes.

Alternatively, you can stuff a lard roll with fresh herbs, red currant berries, prunes, red onions. To make the roll of bacon in the skin more meaty, fill it with pieces of non-fat chicken breast.

7. Roll the rolls with your hands. Wrap each roll with pork skin and tie with cooking twine - this is a thread soaked in vegetable oil.

The rolls should turn out to be small - 0.5 kg each, with a diameter of 7-10 cm, otherwise the fat inside will not be baked.

8. Wrap one roll in foil, and put the second in a baking sleeve and secure with a clip.

You can bake a lard roll in an oven foil or in a baking sleeve, the tastes will be slightly different, so experiment what you like best.

9. Place the rolls prepared for baking in the skin on a baking sheet and place in an oven preheated to 180 degrees for 1.5 hours.

Step by step photo for the recipe:

10. Then take the baking sheet with the rolls out of the oven, unfold and transfer to a wire rack with a plate placed under it to drain excess fat.

11. Cool and transfer to a clean container, refrigerate for 3-4 hours to give a denser and more elastic consistency.

The excess fat drained from the rolls can be used in the preparation of any other culinary dishes, for example, fry potatoes with mushrooms on it.

12. Cut the finished baked bacon roll in pork skin into small circles before serving.

And you can serve with potatoes in any form - boiled, fried, baked, mashed potatoes, with rice and, of course, with borscht!

Mustard, ketchup and horseradish are offered with the roll.

For a holiday, you can include this type of roll in a traditional meat plate.

Bon appetit!