Pork belly roll in a slow cooker. Boiled pork belly roll

Remember last year we cooked? Today I propose to make a similar dish, but with a completely different taste - Baked pork belly roll. It is distinguished primarily by its taste, unusual and spicy. In all other respects, these recipes are similar.

Pork preparation

We rinse the pork belly under running water, remove all the excess pieces that get stuck when chopping with an ax on a wooden block. If necessary, scrape the skin. Dry the peritoneum from excess moisture with a paper towel.

Now we need to properly cut this beautiful piece of meat. If you look closely, it looks like a book from the end. Using a very sharp knife, carefully separate the top layer of meat without separating it from the main piece, and do the same with the bottom layer. It turns out as if we opened a book.

Decide for yourself what to do with the skin. You can remove it, or you can leave it in place and roll the roll with the skin inward, since this amount is not enough to wrap the entire roll in it. If you don't wrap it inside, it becomes tough when baked. If everything is done correctly, it will evaporate and become soft.

Baking in the oven

Cut a piece of the required length from the baking bag, not forgetting to leave allowances for the ties. We put our workpiece in it, tie the tails, but not too tightly so that steam escapes.

Place the bag of meat on a cold grill and place it in a preheated oven at 200 degrees for 1 - 1.2 hours based on a weight of 1-1.5 kg.

The greater the weight of the resulting roll, the longer it needs to be baked.

As soon as the time is up, turn off the oven, but do not remove the roll. After 20 minutes, open the door and cut the bag. Close the door and leave the roll in the oven until it cools completely, and then put it in the refrigerator.

How to serve

This savory roll can be served either hot or cold. Bon appetit!

Recipe Ingredients

1 – 1.5 kg – pork peritoneum;
3-4 tsp – Japanese horseradish wasabi;
3-4 tsp – spicy mustard;
6-8 cloves – garlic;
1 bunch – greens – parsley, cilantro;
2-3 tsp – paprika;
Salt, pepper mixture - to taste.

It is rightly called a homemade delicacy. It is quite simple to prepare and does not require large expenses. The roll in the oven turns out juicy, aromatic and with a crispy, delicious crust. It can be served in any form: cold or hot.

They are usually served with all sorts of sauces that can further enhance their taste. Try making pork belly roll, you will definitely like it. This dish will perfectly decorate the holiday table. Just try to choose meat with a layer and preferably young.

Pork belly roll

We will need: peritoneum, five large cloves of garlic, bay leaf, black and red pepper, salt.

Preparation: Wash the pork thoroughly and rub it well with salt. There is no need to remove the skin; it will make a very tasty crust.

Chop the garlic, spread it evenly on the surface of the peritoneum, sprinkle generously with red and black pepper and add bay leaf.

We roll up the pork belly roll as tightly as possible and tie it with a fairly strong rope.

Now we take a large saucepan, put the roll in it, fill it with water, add 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 it with a towel.

Next, place the roll in a baking sleeve and make several punctures.
Place the pan in the preheated oven and immediately reduce the temperature to low. Here our roll will bake for about three hours. Then remove the baking sheet from the oven. cut it, take the roll out of the pork belly, let it cool a little and put it in the refrigerator until completely cooled.

The dish is ready!

Quick pork belly roll

We will need: one and a half kilograms of peritoneum, ten cloves of garlic, pepper, salt, any vegetable oil.

Preparation: Pass the peeled garlic through a garlic press. Wash the peritoneum and rub thoroughly with pepper, salt and garlic. We roll it very tightly into a roll, tie it with strong thread and place it on a baking sheet, having previously 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

Ingredients needed: 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 the fat. We separate the tongue and ears, clean and rinse them well.
We place the tongue along the head, and put pieces of meat in the place where the eyes were. Lightly cut the neck muscles, sprinkle everything evenly with spices and rub thoroughly with chopped garlic. We roll the head into a tight roll and tie it with thick thread or twine. We put rosemary sprigs under the thread.

Take the largest baking dish, place pieces of trimmed fat in it and add spices. Place the roll on top of the fat, cover with a piece of foil on top and place in a hot oven. Bake for about three hours, occasionally basting with the fat that has melted into the pan.

Before removing the roll, remove the foil and leave in the oven for a few more minutes until golden brown. 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: Place a pan of water on high heat. We take the skins without bristles, wash them well and put them in a pan with boiling water. Cook for an hour and a half. But just don't overcook them.

Place the finished skins on the table, sprinkle with salt, pepper and chopped herbs. Roll them into a roll. Wrap it in cling film and leave it in the refrigerator until it cools completely. It is better to cut the chilled roll directly with the film.

Bon appetit!

Pork peritoneum (breast, underbelly, belly) 2 - 2.5 kg
salt - 1.5 tsp per kg
garlic - 4-5 cloves
coriander - to taste
freshly ground black pepper - to taste
coriander - 1 tsp
gelatin - 2 leaves or 1 tbsp powder
onion - 1 pc.
carrots - 1-2 pcs.

Cooking process:

Thoroughly clean the skin of the pork belly, scrape it free of dirt, wash it and dry it with a paper towel.

If the piece is large, cut it into two parts. Salt, and using a sharp knife, make punctures and stuff with garlic.

Sprinkle with chopped bay leaf, coriander and freshly ground black pepper.

In order for our roll to grip better, and for us to be calmer that it will not fall apart when cutting, we lay out gelatin leaves on top, you can sprinkle with gelatin powder, about 1 tbsp. l.

Roll it into a roll and tie it tightly with kitchen thread. Sprinkle paprika and garlic slices on top. Paprika will give the top of the roll a beautiful red hue, you just need to choose a bright one. Transfer to a container.

We cover the dishes with rolls well with cling film in 2-3 layers to prevent air from getting in, and put them in the refrigerator. for 2-3-4 days.

Then remove from the refrigerator and leave at room temperature for 1-2 hours. I hope you remember from the previous recipe that such earthenware must be filled with water for 20-30 minutes before use. Then drain the water, place the onions and carrots cut into circles or slices on the bottom of the dish, and tear the bay leaf into pieces. If you have different dishes, then we do not manipulate the water.

Place rolls at room temperature on top of the vegetables, skin side down so that the cuts are on top. Place the garlic slices that were on top under the meat under the rolls.

Cover with a lid and place in a cold oven, gradually heating to 200 degrees. If you have other dishes, then the best temperature is 170-180 degrees. If there is no lid, cover with parchment paper, or at least with foil. And cook until done.

Remove from the oven, it took me 3 hours to cook in a Roman pot, this is due to the fact that I increased the temperature of the oven gradually, increasing it every 10 minutes.

Transfer the finished roll into a container and let cool. Then wrap it tightly in cling film and put it in the refrigerator so that it sets well.

Homemade pork belly roll is ready!

Bon appetit!

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Hearty meat dishes occupy a special place on any holiday table and in the everyday diet. Pork belly roll is an easy-to-prepare dish that can be either an excellent cold appetizer with a glass of alcohol or an excellent side dish for a hearty breakfast or lunch. It’s also a healthy alternative to store-bought sausage.

Pork belly roll in the oven

Time: 2 hours.
Number of servings: 6 persons.
Calorie content of the dish: 287 kcal/100 grams.
Cuisine: European.
Difficulty: easy.

Cooking a pork belly roll in the oven requires a minimum active cooking time - no more than 10 minutes. In two hours of baking you will get a juicy, aromatic and tasty meat dish. You can bake the roll in foil or a sleeve - the wrapper is not of fundamental importance, you just need to remove it in the last 20 minutes of baking so that the meat gets a beautiful golden brown crust.

Ingredients:

pork peritoneum – 0.6 kg;
garlic – 2–3 cloves;
ground bay leaf – ½ tsp;
salt – 1 tbsp. l.;
mustard – 2 tbsp. l.

Cooking method:

Wash the meat, dry it, rub it with a mixture of salt, black pepper and ground bay leaf on both sides.
Lubricate the lard with the meat with mustard on the outer and inner sides, distribute the chopped garlic inside.
Roll the peritoneum into a roll, wrap it with twine, and tie the ends. Wrap in 2-3 layers of foil and place in an oven preheated to 200°C for 1.5 hours.
Then remove the foil wrapper, reduce the temperature to 170 °C, and keep the roll in the oven for another 20 minutes.

Boiled

Time: 3 hours.
Number of servings: 8 persons.
Calorie content of the dish: 259 kcal/100 grams.
Purpose: for snack, breakfast, lunch.
Cuisine: European.
Difficulty: easy.

The cut of meat for this dish must be fresh and juicy, because the meat and greasy pulp left in the refrigerator after cooking will turn out to be hard and harsh, and the roll from it may partially unroll during the cooking process. Fresh meat with light lard will retain its juiciness during cooking and will give the finished dish a denser texture - such a roll will hold its shape perfectly and can be easily cut into portions.

Ingredients:

pork (abdominal part) – 0.8 kg;
onion – 1 pc.;
carrots – 1 pc.;
pepper mixture – 2 tsp;
black peppercorns and allspice - 3-4 pcs.;
bay leaf – 2 pcs.;
salt – 2.5 tbsp. l.;
garlic – 5–6 cloves.

Cooking method:

Rinse a rectangular piece of meat under running water, dry it, cut out the veins, and scrape the skin with a knife.
Place the cut on a work surface, sprinkle with 1 spoon of salt and half a mixture of peppers, and thoroughly rub the product with spices.
Place chopped garlic and finely grated carrots on top. Roll the cut into a tight roll and tie with twine or strong thread.
Place in a deep saucepan, cover with hot water (the liquid level should be 1.5–2 cm above the meat). Add the remaining salt, seasonings, unpeeled onion, and place on the stove.
Cook over moderate heat for 1.5 hours. Turn off the heat and leave the meat in the brine until it cools completely.
Then transfer the product to a sieve to remove excess liquid. Refrigerate for at least 1 hour.

In onion skins

Time: 2 hours 30 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 263 kcal/100 grams.
Purpose: for snack, breakfast, lunch.
Cuisine: European.
Difficulty: easy.

During cooking, onion peels give the meat a beautiful brown tint, making its taste richer and more interesting. In appearance, a roll of pork belly in onion skins resembles smoked meat, but does not have the characteristic smoky smell. You can also give the appetizer a pleasant smoky aroma if you add a couple of tablespoons of “Liquid Smoke” seasoning to the cooking water.

Ingredients:

undercuts – 1 kg;
salt – 2 tbsp. l.;
garlic – 2–3 cloves;
ground black pepper – ½ tsp;
allspice – 4 pcs.;
bay leaf – 2 pcs.;
onion peel – 100 g.

Cooking method:

Rinse the lard with meat layers with cold water and wipe dry. If there are seeds, carefully cut them off with a sharp knife.
Sprinkle the cut with salt on all sides, roll it into a roll, and secure with thread.
Place half of the washed husks on the bottom of a deep pan, place the roll on it, and cover with the remaining husks.
Add allspice, bay leaves and remaining salt to the pan. Pour in water so that the liquid completely covers the contents of the pan. Place over medium heat and cook at a gentle simmer for 2 hours.
At the end of cooking, turn off the heat and leave the meat on a warm stove for 6–8 hours. Then remove the roll and place it on a sieve to drain off the remaining marinade.
When the product becomes dry, cut off the threads from it, unroll the roll, grease the inside with garlic passed through a press, sprinkle with ground black pepper, and wrap back.
Place the snack in a plastic bag or wrap it in cling film or foil and place it in the cold for several hours.

In a slow cooker

Time: 1 hour 45 minutes.
Number of servings: 12 persons.
Calorie content of the dish: 255 kcal/100 grams.
Purpose: for snack, breakfast, lunch.
Cuisine: European.
Difficulty: easy.

Certain multicooker programs create ideal conditions for cooking meat products. You can prepare a roll of peritoneum in a sleeve using the steaming program, or simply boil it in water using the “Stew” program. Thanks to the functionality of the multicooker, you can get not only a tasty snack, but also a beautiful one, like in the photographs of glossy magazines.

Similar recipes for peritoneum, lard…..

Pork on the bone.

Compound:

Pork chops on the bone - 1600 gr.

Garlic - 6 cloves.

Lemon - 1 pc.

Thyme (dried) - 1.5 teaspoons.

Vegetable broth - 3 cups.

Olives (pitted) - 150 gr.

Salt, pepper - to taste.

Cooking pork chops on the bone.

1. If you have chops in a whole piece, then they need to be separated into layers, along with the bone. We wash the prepared chops and pat them dry with a paper towel.

2. Peel the garlic and rinse in water.

3. Place the meat in a bowl, cover with 3 cloves of garlic, which must first be dissolved into slices, and pour over the juice of one lemon. Leave the meat to marinate for 2.5 hours in the refrigerator.

4. Pass the remaining 3 cloves of garlic through a garlic press and mix with dried thyme.

5. The meat has been marinated, now you need to blot it again with a paper towel, add salt, sprinkle with ground black pepper, and coat it with garlic mixture on all sides. Place the meat in a baking dish.

6. Place the meat in a preheated oven and fry for 1 hour at 200 degrees.

7. Vegetable broth, you can also take bouillon cubes, mix with olives - pour this mixture over the meat when it is fried in the oven for an hour.

8. 1 hour has passed, take out the mold and fill the meat with vegetable broth and olives - continue to fry for another 50 minutes.

Delicious meat on the bone is ready!

Bon appetit!

Salting lard, dry.

Compound:

Lard - 1 piece.

Garlic - 6 cloves.

Salt - as needed.

Preparation of salted lard.

2. Remove the lard from the water, blot it with a paper towel and begin salting.

4. Generously coat the prepared layers with salt and pepper and place garlic between the pieces. Garlic, before this, needs to be peeled and dissolved into thin plastics.

5. Place the lard in bags and put it in the freezer for 2 weeks.

Delicious salted lard is ready!

Bon appetit!

Salting lard using the wet method.

Compound:

Lard - 1 piece.

Salt - for brine.

Cooking lard in cold brine.

1. Before salting, lard should be placed in cold water for 6 hours.

Prepare the brine.

1. Bring a pan of cold water to a boil and add salt. The approximate ratio of salt is for a 6 liter pan of water, you need to take 1 kg of salt.

2. Boil the brine for 5 minutes, remove and let it cool completely.

3. We cut a piece of lard into layers of 7 cm and cut across into pieces of 6 cm, without cutting 1 cm to the skin.

4. Place pieces of lard in a deep saucepan and fill with cold brine so that the brine completely covers the lard. After 3 days, drain the brine and fill it with fresh brine.

5. The lard will take 9 days to prepare; it turns out that the brine will need to be poured in 3 batches, fresh each time.

6. No spices are added to this recipe - the only drawback. But this lard turns out to be very tender, and can be stored in the freezer for 1 year.

7. On the 10th day, take the lard out of the brine, blot it well with a paper towel, put it in bags and put it in the freezer.

Delicious lard in brine is ready!

Bon appetit!

Salting lard - cooking in brine.

Compound:

Lard - 1 piece.

Salt - as needed.

Black peppercorns - 8 pcs.

Dill - 1 umbrella.

Bay leaf - 1 pc.

Cooking lard in brine.

1. Pour water into a saucepan (6 liter), add enough salt (0.5 - 1 kg) so that the egg that we lower into the liquid floats on the surface.

2. You need to take a fresh, raw egg, wash it well and only then dip it in cold brine.

3. Bring water and salt to a boil and drop pieces of lard (about 7 cm wide) into it - cook for 3 hours, from the moment the liquid boils.

4. After the time has passed, remove the lard from the pan and place it in a colander so that the water drains from it. We cut the layers of warm lard crosswise into 6 cm pieces, lay them with garlic cloves and season them again with salt on all sides.

5. Place the prepared lard in bags and place in the freezer. In a week the lard will be ready.

6. You can store this lard in the freezer for six months.

Delicious boiled lard is ready!

Bon appetit!