Pork roll in a slow cooker is an excellent appetizer. How to make homemade pork rind roll Pork rind roll with vegetables in a slow cooker

When you decide to cook an unusual dish for the holidays, think about meatloaf. It looks beautiful, is always eaten and is quite filling, and it is not at all difficult to prepare.

• Classic roll in a slow cooker (pork, without filling)

Meatloaf in a slow cooker: general principles

As for the filling, it can be anything, for example: mushrooms, eggs, olives or just stewed vegetables. Or just a meatloaf without a separate filling.

In any case, the dish looks elegant and original, and if you have a slow cooker at home, then preparing such a treat will not be difficult.

There are two approaches to preparing meatloaf in a slow cooker:

1. For meat, you take pieces like a thin chop - most often they use chicken fillet or pork. Fold them overlapping so that the edges of one piece overlap the other. Place the filling on top (or do without the filling, just sprinkle with spices and herbs), wrap it in a roll and fasten it (for example, with threads)
2. The meat used is raw minced meat, which is decorated with filling and rolled into a roll similar to rolls.

Plus, you can diversify the filling. You change something in the filling - for example, instead of a whole egg you put finely chopped mushrooms fried with onions - and the roll immediately takes on a different taste and appearance. But there are also nuts, olives and even pasta))

In the meantime, let's prepare meatloaf with eggs in the Redmond slow cooker.

Meatloaf with whole eggs in a slow cooker

Ingredients:

• Half a kilogram of ground beef (or pork or chicken).
• 4 eggs
• Bulb.
• A piece of white bread.
• A third of a glass of milk.
• Dill.
• Salt and pepper.
• 2 glasses of water.

Preparation:

Boil three eggs, soak the bread in milk, peel and chop the onion, do the same with the herbs (2-3 sprigs are enough, you can replace them with parsley or basil).

In a bowl, combine minced meat, spices, herbs, raw egg, chopped onion, squeezed and grated loaf (a grater is used so that the bread does not clump together). Mix the mixture thoroughly.

Place cling film on the table, level the minced meat on it, place boiled eggs on it lengthwise (they can be trimmed along the edges so that they fit tightly to each other). Cover the eggs with minced meat and form a roll using film and wet hands. We clamp the edges of the roll and transfer the sausage into a baking sleeve, fastening it tightly.

Pour two glasses of water into the multicooker, place the roll and select the “baking” cooking program. The duration of baking meatloaf in a Redmond multicooker is 75-90 minutes.

After the signal, you need to carefully remove the roll and cut the sleeve; after cooling, you can cut it and serve it. Do not rush to cut the hot roll, it may fall apart.

Classic roll in a slow cooker
(pork, without filling)

Prepare:

• Pork, boneless piece - 600 g
• Rosemary, garlic (dry in a pack or regular in cloves)
• Salt, pepper, mustard, seasoning for pork - to taste and optional

Recipe for a simple classic meatloaf in a slow cooker:

• Wash the fillet and cut into thin wide slices. Beat it off.
• In a separate bowl, mix salt, pepper, spices, seasonings, mustard (preferably dry mustard powder)
• Sprinkle (coat) the meat with the mixture.
• Place the pork pieces overlapping onto a film or bag and use the film to form a roll. Wrap the roll with thread and tie it so that it does not fall apart when it starts to cook. You can also replace the threads with baking foil.
• The roll is prepared in the multicooker bowl in the “baking” or “stewing” mode; this will take one hour.
• Release the roll from the threads or foil only after the finished dish has cooled, otherwise the roll may crumble.

The peritoneum is fat with many layers of meat. It is pleasing to the eye, but very capricious and requires a thorough approach. Of course, you can salt or boil the peritoneum, but it’s better to make a stunning roll from it. It will find its place on the holiday table, ideal for breakfast or dinner, and will definitely turn out tender. To the point?

Pork belly roll - general cooking principles

Only fresh peritoneum is used for cooking. The more layers and meat there are, the more luxurious and tastier the dish will be. Before cooking, the peritoneum must be rinsed well. If there are dirt on the skin, they need to be cleaned off with a knife. Stubble may also occur. It is better to tar it over a stove or candle, then also scrape it with a knife and wash it under running water.

Very often the peritoneum is marinated. For this purpose, salt, spices, and water brines are used. It all depends on the recipe. The longer the piece sits in the additives, the richer the taste will be.

What is wrapped in a roll:

Different types of dry and fresh peppers;

Adjika and other sauces;

The peritoneum is twisted and tied tightly with a strong thread so that nothing falls apart during the cooking process. Then the roll is sent to a slow cooker, oven, or boiled in a pan of water. Sometimes boiling is combined with baking in the oven.

Remove the thread and cut the roll after it has completely cooled and kept in the refrigerator, served with spicy adjika, ketchup, and various garlic sauces. But this is not the rule. Some people like a hot roll, piping hot.

Pork belly roll in the oven (in foil)

The easiest way to prepare a pork belly roll is to bake it in foil. It definitely won’t burn in it, it will turn out the way it should.

1 kg pork belly;

1 pod of hot pepper;

1 tsp. seasonings for meat.

1. We wash the peritoneum. If there are films on the inside, they need to be removed. Next, take dry wipes and wipe the pork.

2. Rub the piece with prescription salt on all sides, transfer it to a container, cover it and put it in the refrigerator for ten hours. The pork should be marinated.

3. Peel the garlic and chop it. Also chop the hot pepper. You can blend everything together with a blender. Add spices for meat or any others, but you can limit yourself to garlic and pepper.

4. We take out the peritoneum, wash off the remaining salt. We take a sharp knife and make cuts from the meat side almost all the way to the skin, but do not cut through it.

5. Rub the cut side with garlic and hot pepper.

6. Roll it into a tight roll. We tie it with threads.

7. Unfold the foil. Place the roll on it, connect the loose ends and twist tightly together. Or simply twist it from above, turning it 2 times, and twist the ends with candy. Transfer the peritoneum to a baking sheet or any suitable form.

8. Place the package in the oven. Cooking time directly depends on the thickness of the roll. On average it will take 1.5 hours at 180 degrees.

Boiled pork belly roll

Recipe for a simple boiled pork belly roll in a saucepan on the stove without filling. But if you wish, you can wrap garlic in it. The main advantage of the dish is its softness and tenderness.

10 peppercorns;

1 tsp. seasonings for meat;

1 spoon of mustard;

1. Rub the washed, dried peritoneum with a mixture of seasoning and mustard. Roll it into a tight roll and tie it with thread.

2. Place in a saucepan and throw in the onion. You don’t have to remove the husk, but rinse the head well.

3. Immediately add the whole carrot, but it is better to peel it. Throw in peppercorns, you can add a laurel leaf.

4. Add boiling water. Approximately 2.5 liters. Of course, you can fill it with cold water, but it is not advisable. We put it on fire.

5. After the roll boils, reduce the heat. Boil for 1.5 hours.

6. Now add 4 full tablespoons of salt. Cook for another 30 minutes. Turn off the roll and leave in the brine until it cools completely.

7. Remove the thread, rub the peritoneum on top with red ground pepper, and store in the refrigerator.

Pork belly roll “Smoked” with liquid smoke

Another recipe for boiled belly roll. This dish has an unusual color and taste, as liquid smoke and onion skins are used.

2 tablespoons of liquid smoke;

2 handfuls of husks;

3 tbsp. l. with a mountain of salt per liter of broth;

4 cloves of garlic;

1 spoon of pepper mixture;

1 spoon of grainy mustard.

1. Boil the onion skins in three liters of water for 15 minutes, then filter. Return to the stove and bring the liquid to a boil.

2. We make cuts in the washed and prepared peritoneum from the pulp side, but not deep, a few millimeters are enough.

3. Rub the inside well with mustard and work out the cuts with your fingers. Sprinkle lightly with a mixture of peppers, leaving half for finishing the finished roll.

4. Roll up the belly and tie it with thread. Immerse in a boiling decoction of the husks.

5. Boil for an hour. Add salt. It is not necessary to measure the exact amount of water, it can be approximately.

6. Boil the roll for another hour on low heat.

7. Cool in onion broth.

8. Combine liquid smoke with the remaining pepper. If you like it spicy, you can add more.

9. Take out the roll, remove the threads, wipe dry and lubricate with liquid smoke.

10. Wrap the dish in foil and put it in the refrigerator for 3-4 hours so that the peritoneum becomes stronger and imbued with the smoky aroma.

Pork belly roll in a slow cooker

A multicooker can now be found in any kitchen. You can cook any dish in it, from soup to baked goods, and even pork belly roll.

10 g red pepper;

10 g black pepper;

3 bay leaves;

10 g dry basil;

1. Peel the garlic. We cut half of the cloves into several parts, chop the remaining slices very finely.

2. Mix chopped garlic with all types of peppers and dry basil.

3. Prepare the peritoneum. Wipe dry. We make punctures and stuff with pieces of garlic.

4. As soon as the pieces are finished, take the pepper mixture with garlic and rub the inside of the peritoneum.

5. Roll the roll, tie it with thread, and place it in the bowl of a multicooker pan.

6. Pour in 2 liters of water. Turn on the stew mode and cook for 1.5 hours.

7. Open, add salt, add laurel and simmer for another thirty minutes. Take it out, cool it, remove the thread. If desired, rub the top with pepper, garlic, and any spices.

Boiled-baked pork belly roll

A combined recipe for a peritoneum roll with pork, which uses both boiling and baking in the oven. The dish turns out very rosy, as it is smeared with an unusual sauce.

1 pod of hot pepper;

Peppercorns, bay;

2 spoons of soy sauce;

0.5 tsp. red pepper.

1. Peel the garlic and chop it. Just finely chop the hot pepper.

2. Take the peritoneum, rub the inside with a little salt, then scatter the garlic and hot pepper. We twist the roll and tie it.

3. Add 4 tablespoons with a mountain of salt to 2 liters of boiling water, immerse one onion, add pepper and laurel leaf for flavor. One is enough. If there is a lot of laurel, the smell of the roll will be strong, intrusive, and bitterness may appear.

4. Place the roll. Boil over moderate heat for 70 minutes.

5. Take it out. Place the peritoneum in a colander and leave for half an hour to drain all excess liquid.

6. Mix soy sauce with honey until smooth. Add red hot pepper.

7. Rub the prepared sauce on top of the roll and transfer it to the mold. It is better to lay a piece of parchment or foil.

8. Place in the oven. Bake at 180 degrees for about half an hour. Let's look at the color. Make sure the crust doesn't burn.

Pork belly roll with carrots and peppers

Recipe for stuffed rolls that are cooked in the oven. The quantity of carrots can be increased at your discretion, but cutting into large pieces is not recommended.

1 sweet pepper;

3 cloves of garlic;

1. Rub the washed, prepared peritoneum with salt, first from the skin side, then pour the rest on top.

2. Roll up the rough roll, transfer it to a container and put it in the refrigerator for at least 10 hours. You can turn it over so that the salting proceeds evenly.

3. Rinse the peritoneum from any remaining salt and wipe it off.

4. Cut the carrots and pepper into strips, mix, squeeze out the garlic and add the chopped hot pepper pod. Stir the filling for the roll.

5. Transfer the vegetables to the peritoneum. We distribute an even layer, but not to the very edge. Leave about three centimeters at the end.

6. Roll up the roll with the filling. We try not to move the vegetables. Wrap it carefully with thread.

7. Pack the peritoneum in a double piece of foil. Place in the oven. Cook for exactly two hours at 180.

8. We take out our dish, cut the foil and carefully open it.

9. Lubricate everything well with ketchup (you can use adjika). Place in the oven again and cook for about half an hour.

You should not choose peritoneum with thick lard to prepare the roll. During the cooking or baking process, a lot of fat will be rendered, the yield will be small, and the taste will also suffer.

When choosing peritoneum, choose pieces with light layers of meat. The lard itself should be white without any yellowness.

Don’t be afraid to over-salt the peritoneum; it’s much worse if there are few spices, the taste won’t be as rich.

Servings: 4
Cooking time: 60 minutes

Recipe Description

Meatloaf is a wonderful dish that can not only diversify your menu, but also decorate your holiday table.

I cook it from lard with streaks of meat. Such lard costs a little more than regular lard, but is also cheaper than full-fledged meat.

After lying in the refrigerator, the roll hardens and can be cut into circles and simply eaten with bread. Tastes better than any sausage!

Meatloaf can be prepared in a variety of ways and with a variety of meats. It is made from pork, chicken, turkey, lard, minced meat, adding eggs, hard cheese and various vegetables. You just need to add some ingredient, and the dish already looks new and has a different taste.

To cook meatloaf in a slow cooker in foil you need:

• Lard with streaks of meat - 600-800 grams (or more);
• Onions – 1-2 pieces;
• Garlic – 1-3 cloves;
• Ground black pepper, salt to taste.

Cooking step by step:

So, everything is extremely simple: wash the meat purchased at the market or in the supermarket under running water and place it on a cutting board.
We make cuts of medium depth along it.

Finely chop the onion and garlic.
Rub the lard with salt, pepper and garlic.

Place onion pieces on top.

Roll the roll (tighter) and secure it with threads.

Wrap it in foil and put it in the slow cooker.
Set the “Baking” mode for 1 hour. You can pour a little water on the bottom if it starts to burn.
Let the finished roll cool and place it in the refrigerator.

There is such a wonderful dish of Ukrainian cuisine - meat rolls. These are tiny meat rolls, fried until golden brown, with finely chopped lard inside. Meat rolls are considered a festive dish and are often served at weddings, especially in rural ones (where the choice of pork dishes is generally “off scale”).
Meat rolls are a variation of "fingers". Firstly, each roll here is much larger, secondly, the filling here is richer, and thirdly, the meat here is not fried as much as stewed, so meat rolls can be eaten even by people with not the strongest stomachs. Overall, this is a tasty, nutritious pork dish. Just what you need for lovers of solid home cooking and Ukrainian dishes!

Ingredients

• 500 g pork (loin)
• salt, black pepper,
• 2-3 cloves of garlic,
• one small potato (or even half a potato),
• the smallest onion
• 30-40 g lard,
• a tablespoon of vegetable oil,
• 4 multi glasses of water.

How to cook pork rolls with lard in a slow cooker

Cut the pork into thin slices, beat each one with a hammer, sprinkle with pepper, salt, and grate with a small amount of crushed garlic.


Chop the lard, potatoes and onions as finely as possible. By the way, you can use bacon instead of fresh or salted lard. Smoked brisket is also great here.


Place each piece of meat in turn on a kitchen board, place a little filling (mixed potatoes, onions and lard) on one edge of the meatball. It should be placed less along the edges, and more in the center of the piece.


Roll up the roll and secure it with regular sewing thread. It is better to take the thread in 4-6 layers in advance, so it will be easier to remove it later.

There is no need to tie it, but the edges of the thread should hang down a little - this will make them easier to find.


Place the rolls in a slow cooker and fry them there for 10 minutes with a spoonful of oil. Programs that will help you with this: “Frying”, “Baking”, “Rice”, “Buckwheat”.


Fried on both sides.

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

Products:

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!

P.S.: If this master class was useful to you, you can say “thank you” to its author by writing a comment or clicking the button of your favorite social network under the publication.