Roll of pork is rightly called homedelicacy. Prepare it is simple enough, and it does not cost a lot. Roll in the oven turns juicy, fragrant and with a crispy mouth-watering crust. You can serve it to the table in any form: cold and hot.
Meat rolls are usually served all kinds ofsauces that are able to further increase their taste. Try to make a roll of pork peritoneum, you will love it. This dish will perfectly decorate the festive table. Only try to choose meat with an interlayer and preferably a young one.
Roll of pork peritoneum
We need: a peritoneum, five large cloves of garlic, a bay leaf, black and red pepper, salt.
Preparation: Pork thoroughly washed and rubbed with salt. Skin is not necessary to remove, it will make a very tasty crust.
Garlic crushed, evenly spread it on the surface of the peritoneum, abundantly sprinkled with red and black pepper and put the laurushka.
The roll from the pig's peritoneum is rolled up as tight as possible and tied with a strong rope.
Now we take a large saucepan, put a roll in it, fill it with water, add salt and leave to marinate for a day and a half.
After the set time, remove the peritoneum from the brine and dry it with a towel.
Next, put the roll in a sleeve for baking and make several punctures.
We send the baking sheet to the preheatedoven and immediately reduce the temperature to the minimum. Here our roll will be baked for about three hours. Then get the pan out of the oven. Cut the baking sleeve, take the roll out of the pork peritoneum, let it cool for a while and put it in the fridge until it is completely cool.
The dish is ready!
In a hurry, pork loin
We will need: one and a half kilograms of peritoneum, ten cloves of garlic, pepper, salt, any vegetable oil.
Cooking:peeled garlic is passed through the garlic press. My peritoneum and thoroughly rub pepper, salt and garlic. We twist it very tightly into a roll, tie it with a strong thread and put it in a baking sheet, after having been lubricated with oil. We bake 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.
Cooking:with a brush, clean the pig's head thoroughly, then rinse and dry. We take the sharpest knife and carefully cut off the meat from the skull along with the fat. Separate the tongue and ears, clean them well and wash them.
Language put along the head, to the place where they wereeyes put the pieces of meat. The neck muscles are slightly incised, sprinkle everything evenly with spices and rub well with chopped garlic. We roll our heads into a tight roll and tie them up with a thick thread or twine. We put rosemary branches under the thread.
Take the largest baking dish,we spread in it pieces of cut fat and add spices. Put the roll on top of the fat, cover it with a piece of foil and put it in a hot oven. We bake about three hours, from time to time pouring fat on the baking tray.
Before you take out the roll, remove the foil and leave it in the oven for a few more minutes until golden brown appears. After that, cool the dish and put it in the fridge. for eight hours.
Pork Skin Roll
Necessary products: pork skins, a bunch of any greens, pepper, salt.
Preparation: We put the pot with water on a large fire. We take the skins without bristles, wash them well and put them into a saucepan with boiling water. Cook an hour and a half. But do not digest them.
Готовые шкурки раскладываем на столе, посыпаем salt, pepper and chopped herbs. We turn them into a roll. Wrap it in cling film and leave in the fridge until it cools completely. Cooled roll cut better with straight film.
Enjoy your meal!
