How to surprise your guests? This question is constantly asked by hostesses. I want the dish to be hearty, tasty, juicy and aromatic, and at the same time easy to prepare. Minimum hassle - maximum pleasure - this is exactly the recipe for making a pork belly roll in the oven. This dish is perfect for a feast, as well as it can be used for an everyday menu. And how good are the sandwiches with such a roll! Better than any store sausage. Today on this page "Popular about health" you will learn several options for making a delicious roll from pork belly.
Classic pork peritoneum roll in the oven (recipe without filling)
Why is this roll recipe called classic? Because only meat and spices are used here, and no more additives.
Ingredients: pig peritoneum - 1.5 kg; - 3; - 2 tsp; black pepper - 1 tsp; oil - 5 tbsp. l .; garlic - head.
To get a neat roll from the peritoneum, you need to choose the right piece of meat. It should be a layer that has an oblong shape, not too thick so that it is convenient to wrap it up. If you already have a pork belly in stock, but it is thick, just cut it in half, but not completely, and then unfold it like a book. This will make the meat twice as thin, and the layer itself will be longer, which will make it easy to curl before baking.
Some take meat for the roll directly on the skin, other housewives cut the skin off. It doesn’t matter, it’s delicious anyway. After long baking, the skin will become soft and tasty. The main thing is to scrub it well and wash it before use.
Let's get started. Wash the meat, use a brush to clean the skin of the peritoneum well. If necessary, soak the piece in water and then scrape off. Now the meat needs to be beaten off a little from the side where there is no skin. If you cut it off in advance, then we beat it off from both sides. Now combine salt and spices with vegetable oil, add crushed garlic here.
Mix the sauce and process the meat with this mass. Gently wrap the meatloaf tightly with a roll. You need to make an effort, try to roll the meat as tightly as possible so that there are no gaps inside. Using strong threads, tie the roll, wrapping it on all sides. Now we place our fragrant product in the baking sleeve.
Make holes in the upper part of it so that when baking, the generated steam comes out. Place the bundle in the mold and place in the oven. The most suitable temperature mode is 200 degrees. The residence time of the roll in the oven is at least 2 hours. About half an hour before the end of cooking, carefully cut the sleeve and bend the edges to reveal the roll from above. For the remaining time, bake it in this form for browning. Turning off the oven, we take out the finished dish and let it cool down, you should not cut it right away, you need the meat to seize, otherwise the roll will fall apart. We remove the threads after cooling.
Pork peritoneum recipe stuffed with onions, carrots and mushrooms
Ingredients: pork peritoneum (without skin) - 1 kg; carrots -1; bulb; garlic - 5 cloves; or any others - 0.5 kg; ; spices - oregano, a mixture of peppers; salt to taste; ketchup - 3 tbsp. l.
Preparation
Let's start by preparing the peritoneum. Wash the pork belly, remove the skin. Cut the meat (if it is thicker than 6 cm) not to the end, unfold it like a book and beat it off, and then salt and pepper on both sides. Leave it like this while we fix the vegetables. Peel and chop the onions and carrots. Chop the mushrooms finely, pass the garlic cloves through a press. We send vegetables to fry first, and when the carrots become soft, add mushroom slices to the pan. Fry until tender, salt and season with spices.
Now grease the meat with ketchup. Mix the finished vegetables with garlic gruel and apply the filling on the meat layer, distributing it over the entire area of the meat. Now we twist the abdomen into a tight roll, pressing it down as hard as possible. We tie it with strong threads so that it takes the correct shape. Wrap the roll in foil in several turns. Don't forget to wrap the sides as well.
We put the product in a baking dish. Make punctures at the top of the roll so that the pair has a place to go. We send to the oven, setting the temperature regulator to 200 degrees. Do not touch the roll for 90 minutes, let it bake in foil. After this time, we cut the foil from above and lower its edges down, opening the roll. We reduce the temperature to 180 degrees, now the cooking time in the open oven is 20-30 minutes. Judge the degree of readiness by the golden brown crust on top.
In principle, the dish is already ready, so as soon as you are satisfied with the color of the blush on the roll, you can turn off the oven. Let the meat cool to a warm state, do not cut it or remove the threads - the pork belly roll is so soft that it can fall apart. In general, it is better to eat it chilled when it has been in the refrigerator for at least an hour or two. Then it is cut easily and resembles a quality sausage product.
Now, if you want to make some original dish or appetizer for your guests, my peritoneal recipe (any of the following) will help you. You can also cook it just to have a tasty and satisfying sandwich for a snack at work, then you definitely will not get hungry until you return home. Bon Appetit!
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 tsp.
Vegetable broth - 3 cups
Olives (pitted) - 150 gr.
Salt and pepper to taste.
Cooking pork chops on the bone.
1. If you have chops in one piece, then they need to be separated into layers, along with the bone. Rinse the prepared chops and pat them with a paper towel.
2. Peel the garlic and rinse in water.
3. Put the meat in a bowl, cover with 3 garlic cloves, which must first be dissolved into plates, 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 garlic cloves through a garlic press and mix with dried thyme.
5. The meat is marinated, now you need to blot it again with a paper towel, salt, sprinkle with black pepper, and coat with garlic mixture on all sides. Place the meat in a baking dish.
6. Put the meat in a preheated oven and fry for 1 hour at a temperature of 200 degrees.
7. Vegetable broth, you can also take bouillon cubes, mix with olives - add this composition to the meat when it is fried in the oven for an hour.
8. After 1 hour, we take out the mold and fill the meat with vegetable broth with olives - we continue to fry for another 50 minutes.
Delicious meat on the bone is ready!
Bon Appetit!
Salted lard, dry.
Compound:
Lard - 1 piece.
Garlic - 6 cloves.
Salt as needed.
Cooking salted lard.
2. Take the bacon out of the water, blot it with a paper towel and start salting.
4. Prepared layers generously coat with salt, pepper and put garlic between the pieces. Garlic, before that you need to peel and dissolve into thin plastics.
5. Put the bacon in bags and put it in the freezer for 2 weeks.
Delicious salted lard is ready!
Bon Appetit!
Salting bacon - wet.
Compound:
Lard - 1 piece.
Salt - for brine.
Cooking lard in cold brine.
1. Lard, before salting, you need to put in cold water for 6 hours.
Cooking the brine.
1. Bring a saucepan with cold water to a boil and add salt. The approximate ratio of salt is for a 6 liter pot 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 dissolve a piece of bacon into layers of 7 cm and the mode across to pieces of 6 cm, while we do not cut to the skin by 1 cm.
4. Put the pieces of bacon in a deep saucepan and fill it with cold brine so that the brine completely covers the bacon. After 3 days, drain the brine and fill it with fresh brine.
5. Lard is prepared for 9 days, it turns out that the brine will need to be poured in 3 doses, each time fresh.
6. In this recipe, spices are not added - the only drawback. But this fat turns out to be very tender, and you can store it in the freezer for 1 year.
7. On the 10th day, we take the bacon 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 bacon - 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 so much salt (0.5 - 1 kg) so that the egg that we put into the liquid should float on the surface.
2. You need to take the egg fresh, raw, wash it well and only, then lower it into cold brine.
3. Bring water and salt to a boil and put pieces of bacon (about 7 cm wide) in it - cook for 3 hours, from the moment the liquid boils.
4. After the time has elapsed, remove the bacon from the pan and put it in a colander so that water is drained from it. We cut the layers of warm bacon across into pieces of 6 cm, lay with cloves of garlic and season again, with salt on all sides.
5. We put the prepared bacon in packages and send it to the freezer. After a week, the bacon will be ready.
6. You can store such fat in the freezer for six months.
Delicious boiled lard is ready!
Bon Appetit!
Meat rolls are a delicious and original dish that can be prepared for a regular lunch or dinner, as well as served as a hot second course or snack on a festive table. The dish is very good because every time you can experiment with it and prepare rolls from different types of meat and with the addition of a variety of fillings. So, for example, you can make beef or chicken rolls with mushroom or vegetable filling.
Below is a selection of original pork roll recipes. Such rolls are prepared very quickly and easily, so even a novice housewife can handle them accurately, just follow the recipe and, most importantly, be sure to beat the meat well before cooking, then it will not only cook faster, but it will also turn out to be very soft and delicate in taste.
Pork rolls with cheese in the oven - photo recipe
For a noble dinner, you can make pork rolls stuffed with tomato and cheese according to the photo recipe below.
Your mark:
Cooking time: 2 hours 0 minutes
Quantity: 4 servings
Ingredients
- Pork pulp: 800 g
- Tomatoes: 2
- Garlic: 4 cloves
- Hard cheese: 100 g
- Mayonnaise: 1 tbsp. l.
- Mustard: 1 tbsp. l.
- Salt, pepper: to taste
- Vegetable oil: for frying
Cooking instructions
Cut the pork pulp into 5-7 mm thick slices.
Using a special hammer, beat each piece of pork well on both sides.
Divide the cheese in half, cut one part together with the tomatoes into cubes, and leave the second, it will be needed in the future.
In a bowl, combine mayonnaise, mustard and garlic pressed through a special press.
Season the pork meat with pepper and salt to taste.
Grease each pork chop with the resulting mustard and mayonnaise sauce, on the edge of the piece, put 2-3 sticks of cheese and a tomato.
Roll up the rolls and secure the edges with a toothpick.
Grease a baking dish and lay out the rolls. Send to bake for 1 hour in an oven preheated to 180 degrees.
Grate the remaining cheese using a fine grater.
After 40 minutes, sprinkle almost finished products with grated cheese, continue to bake.
After 1 hour, the meat rolls are ready.
You can serve a delicious dish to the table.
Recipe for pork rolls with mushrooms
The most common filling for pork rolls is mushrooms, and you can take any forestry or sold in a grocery store. It is clear that the aroma of forest boletus or aspen mushrooms cannot be compared with anything, but in the absence of the gifts of the forest, champignons or oyster mushrooms are quite suitable. The mushroom flavor can be enhanced with a sautéed onion.
Ingredients:
- Pork loin - 0.5 kg.
- Mushrooms (for example, champignons) - 300 gr.
- Bulb onions - 1 pc.
- Hard cheese - 150 gr.
- Sour cream - 8 tbsp. l.
- Pepper (or other spices to the taste of the hostess), salt.
- A little vegetable oil.
Algorithm of actions:
- Cut the loin (chilled or defrosted) into portions.
- Using a kitchen hammer, beat off each piece on both sides. Salt all the blanks, sprinkle with spices.
- Saute the onions in oil, almost until tender. Add the washed mushrooms, cut into slices. A little salt and 2 tbsp. l. sour cream at the end of sautéing. Cool down.
- Grate cheese.
- Put some mushrooms on each piece of loin, sprinkle with cheese, leave some of the cheese. Minimize. Fasten the edge with a toothpick so that the roll does not unfold when baking.
- Some housewives propose to first fry the rolls in a pan, then transfer to a saucepan. You can do without frying and put it in a saucepan right away.
- Pour sour cream. Spread the remaining cheese evenly on top.
- Bake in the oven or simmer on the stove (about 50 minutes).
The aroma will go through the house so that the family will sit around the table, loudly tapping forks with impatience. It is good to serve boiled potatoes and pickled cucumber with such rolls.
How to make pork rolls with prunes
Not only mushrooms are good as a filling for pork rolls, but an original dish is obtained using prunes. Gourmets note an unusually tasty combination of tender meat and sweet fruits.
Ingredients:
- Pork (neck or loin) - 1 kg (for a small family, the amount of food can be reduced).
- Prunes - 200 gr.
- Walnuts - 75 gr.
- Mayonnaise.
- Honey - 1-2 tbsp. l.
- Mustard - 3 tbsp. l.
- A little sunflower oil.
- Seasonings.
- Salt.
Algorithm of actions:
- It is necessary to prepare layers of pork that can be rolled into rolls. To do this, cut the meat across the grain. Cover the pieces with cling film, beat off with a hammer (with this method, there will be no splashing on the walls and table).
- Pre-wet the prunes for swelling. Rinse thoroughly. Remove the bones. Chop the fruit pulp. Add crushed nuts.
- Salt the meat, sprinkle with spices. Place the filling on each piece of pork. Roll into a neat roll. Fasten the edge of each with a toothpick.
- Heat the oil. Lower the rolls. Fry until a delicious crust appears. Transfer to a baking dish.
- Prepare the sauce. Mix mayonnaise with mustard, honey. Add 2 tbsp. water.
- Pour the cooked sauce over the rolls. Bake for about an hour.
You can invite your family and friends to taste the fantastic dish, and the queue for more food will appear immediately.
Minced pork rolls
The motto of the next dish is “There is never enough meat,” it will suit a real male company that despises vegetarians, and will look great on the New Year's table, where the hostess usually demonstrates all the best and most delicious.
Ingredients:
- Pork tenderloin - 0.7 kg.
- Minced pork - 0.4 kg.
- Bulb onions - 1 pc.
- Chicken eggs - 1 pc.
- Champignon mushrooms - 150-200 gr.
- Fatty sour cream - 1 tbsp.
- Water - 1 tbsp.
- Wheat flour of the highest grade.
- White bread (crackers) - 100 gr.
- A little vegetable oil.
- A little salt and pepper.
Algorithm of actions:
- Cut the pork tenderloin into portions. Knock back with a kitchen mallet through plastic wrap to avoid splashing. Salt and pepper the portions.
- Prepare minced pork filling - add egg, soaked white bread / rusks, salt and seasonings.
- Divide the finished minced meat into portions according to the number of pieces of pork. Form a small oblong cutlet from each portion.
- Lay it on the pork and roll it into a beautiful roll.
- Breaded each roll in wheat flour, transfer to a pan, where the oil has already warmed up well. Fry until a delicious crust appears.
- Prepare sauce - mix sour cream, water and 1 tbsp. l. flour.
- Pour the rolls. Add chopped mushrooms. Simmer for a quarter of an hour.
The dish is very tasty and satisfying, so instead of a side dish, it is better to serve fresh vegetables and a lot of herbs.
Pork Bacon Rolls Recipe
If the pork is lean, then experienced housewives add bacon to it, then the rolls are very tender and juicy. The filling can be mushrooms, carrots with onions, cheese or prunes. Dried plums are especially good, which add a slight sourness to the dish.
Ingredients:
- Pork carbonate - 0.6 kg (for 6 rolls).
- Bacon - 6 pieces
- Garlic - 2 cloves.
- Prunes - 3 pcs. on the product.
- Cheese - 100 gr.
- Mayonnaise
- Salt.
- Favorite spices.
Algorithm of actions:
- Pour prunes with warm water, leave for a while.
- Cut the meat into portions. Each beat off. Add salt and spices.
- Grate the cheese.
- Start assembling the rolls. Sprinkle the meat layer with cheese. Lay out a strip of bacon. On it - a couple of chopped slices of garlic. On top of the garlic - peeled prunes.
- Starting with prunes, roll into rolls. The edge can be secured with a wooden toothpick.
- Grease each piece with mayonnaise (sour cream).
- Place in a container with a little vegetable oil. Bake until tender.
You can serve the rolls whole on a large platter, or by cutting each into pieces. In this form, they look even better. Parsley or tender dill will "revive" the dish.
How to make pork rolls in a pan
Tired of chops? Do you want something original in form and tasty in content? It's time to cook meat rolls with cheese, and you don't even need an oven, they will come to readiness when frying on the stove.
Ingredients:
- Pork tenderloin - 0.5 kg.
- Hard cheese - 150 gr.
- Garlic.
- Greenery.
- Chicken eggs - 2 pcs.
- A little vegetable oil.
- Soy sauce - 150 ml.
- Salt, bread crumbs, spices.
Algorithm of actions:
- Cut the pork to make beautiful layers. Beat them off with a kitchen hammer (if you use food wrap, it will be much cleaner in the kitchen).
- Pour soy sauce over the meat. Leave for a kind of pickling.
- While the meat is marinating, prepare the filling. Rinse greens. Dry with towels. Chop.
- Grate or plan the cheese. Mix with herbs. Add chopped garlic for flavor.
- Eggs and crackers are needed for breading.
- Blot the meat with paper napkins, salt and then pepper.
- Put the cheese-green filling on the edge. And from the same edge, start rolling into a roll. Do this with every piece of meat.
- Roll each roll in breadcrumbs, dip in beaten eggs. Send again to crackers, and then to a hot frying pan with butter.
- Fry over low heat until tender.
If desired, you can put a dish (or pan) with rolls in the oven, then they will become softer and more tender. Greenery for decoration is welcome!
Young pork is best for rolls, ideally a loin or tenderloin.
And I would also like to make a reservation right away that all those who believe that they get fat from lard may not even read my recipe and not inhale the aromas that will exude during the cooking process. Remember, they get fat not from the product itself, but from its quantity, so I do not advise you to consume any foods in large quantities. Important: know when to stop and then extra pounds will not threaten you !!!
Now let's start cooking meatloaf with bacon, I'll tell you how to cook it in foil baked in the oven.
In order to cook delicious homemade pork, you will need the following products.
Ingredients:
- Fresh pork lard with meat layer and skin (lard about 2.5 cm thick) - 1 kg,
- Garlic - 5 large cloves,
- Salt - 1 tbsp a spoon,
- Seasoning for bacon and bacon (from Seasoning) - 1 package (15 grams),
- Ground red hot pepper - ½ tsp.
Cooking process:
For this roll, you can use lard from any part of the carcass, but the main thing is that it has a good layer of meat on it. As a rule, this is the podcherevok, it is also called the belly, the brisket. In young individuals, the ratio of meat and fat is the same in these areas, more often there is even more meat.
The lard with meat I offered in the recipe photo was given to me by my mother from the village, so I can't say for sure which part it comes from, but it's delicious. It is important that the lard with meat is fresh, only fresh meat will make a delicious meat appetizer. Also, the original product should not be frozen, again, only fresh. Well, let's get started?
First you need to rinse, with a knife to scrape off all residues of burning and traces of blood from the skin. Then dry with napkins.
Now you need to peel the cloves of garlic and pass them through a press. It is advisable to mix spices with garlic and salt passed through a press, but you can immediately pour everything onto a prepared piece of pork with lard.
Rub thoroughly with the resulting very aromatic mixture. You also need to make small cuts in the meat layer, but do not pierce the skin !!! In the resulting cuts of the roll, you also need to put a mixture of garlic and spices.
Now you need the strong thread or twine that you have. We wrap the prepared pork rectangle tightly in a roll, then tie it with thread, fix the thread at the end with several knots. Now we send the roll to be salted or pickled, as you like. It stood for me for 1.5 days in a cool place in a closed container.
Then the salted pork roll should be wrapped in foil, not until cooked. Wrap like "candy" or wrap well so that the juice that will stand out during baking does not flow out, but remains inside and soaks the pork roll. You can also use a bag or baking sleeve to bake your homemade roll.
Now we shift the roll wrapped in foil onto a baking sheet and send it to the oven for baking, which must be preheated to 200 ° degrees. The baking time of the pork roll of the indicated weight was 1 hour 15 minutes.
You have no idea what an amazing aroma was in the kitchen during baking!
Let the finished roll cool a little, and then cut it arbitrarily and enjoy the taste! Although you can eat hot roll, we love it with warm bread and sweet tea, very tasty.
I think that such a pork appetizer will be appropriate on any table, a festive one is no exception. Stuff such a lard and meat roll with herbs, crushed walnuts with garlic or prunes - why not a festive sliced snack for you! You definitely cannot buy this in a store.
Bon appetit and good recipes!
Calorie content: Not specified
Cooking time: Not specified
Pork belly makes wonderful cold snacks, cold cuts for sandwiches, sandwiches or a hot dish for a festive table. Depending on the thickness of the piece, the peritoneum is baked in foil or in a mold, or rolled into a roll, tied with twine and boiled or baked in this form. The fatter the peritoneum, the tastier it is when hot, and the more layers of meat, the better it will turn out to be a roll or sliced. You can't even imagine how tasty this one is.
Cooking pork belly in the oven is a simple process, but it will take at least 12-14 hours to prepare the meat. So that the meat fibers have time to be saturated with spices, mustard, salt, the meat is rubbed with a fragrant mixture in advance and left to marinate in the refrigerator overnight, or better for a day. Then they are wrapped in foil or baked in a form, be sure to cover it so that the meat does not dry out. You can serve the baked peritoneum as a whole piece, on a large platter, surrounded by fresh vegetables, pickled cucumbers or tomatoes, or cut into slices. Well, let's get down to cooking the pork belly baked in the oven in foil, the recipe with step-by-step photos of which I described in detail below.
Ingredients:
- fatty pork belly - 700-800 gr.;
- hot Russian mustard - 1.5 tablespoons;
- soy sauce - 2 tablespoons;
- black peppercorns - 1 tsp;
- coriander (grain) - 1 tsp;
- coarse table salt - incomplete tsp. (taste);
- garlic - a small head.
How to cook from a photo step by step
