How to bake pork roll: ingredients, recipes with photos

Step-by-step production

Baking a pork roll will not be difficult if you correctly follow the instructions below:

How to bake pork roll in foil

Meat prepared according to the following recipe is perfect for breakfast sandwiches or as a snack while working. When baked in foil, all the meat juice is sealed inside the roll, so the pork comes out tender and literally not dry.

The recipe for making the dish is very simple:

The baked pork meatloaf must be cooled before slicing. When cool, it holds its shape perfectly and does not fall apart.

Chicken and pork roll in the oven

The subsequent appetizer is suitable for both a formal table and a daily breakfast. Pork roll baked with chicken entrails and served cool. After cooling, it is perfectly cut into thin slices, which are comfortable to put on a slice of the freshest loaf.

Preparing such a roll is quite simple:

Pork roll with prunes and nuts

Juicy meat with special insides can be prepared according to the following recipe. The roll will fit perfectly into both everyday and New Year's or other special occasion menus. It can be served thinly sliced ​​as an appetizer or as a main course.

This oven-baked pork roll recipe will appeal to anyone who likes the combination of tender meat with sweetish innards. The taste comes out quite fascinating. The dish should be prepared as follows:

Pork roll with potato entrails

Another tasty dish of pork ham and vegetables can be prepared according to the following recipe. The piquancy of the insides comes from pistachios, which are mixed with mushrooms, potatoes and cream. Thanks to this combination of products, the roll turns out to be very tasty and unusual in taste.

Step by step it should be prepared as follows:

How to cook pork roll

How can you surprise your family and friends invited to dinner? Naturally, a tasty and unusual dish. If you are currently puzzled by the question of what to serve at the gala table, then allow me, we will offer you a good idea. Delight your guests with pork meatloaf, and we will share with you several exciting and at the same time ordinary recipes.

Secrets of making meatloaf

• To make a roll at home, you need to take a wide, but not very thick piece of pork;
• Before wrapping the meat in a roll, you need to beat it well, but try so that there are no holes;
• To prevent the roll from falling apart during production, it must be rolled up very tightly, without leaving any air gaps between the meat and the filling;
• Before putting the roll in the oven or in the frying pan, be sure to tie it. To do this, we recommend using culinary or silicone threads or twine, but ordinary threads are also suitable. The sides of the roll also need to be secured; to do this, take wooden toothpicks.

Pork belly roll with garlic and spices

• pork peritoneum – 1 kilogram,
• garlic – 7 cloves,
• vegetable oil – 4 tablespoons,
• soy sauce - 2 tablespoons,
• Worcestershire sauce - a few drops,
• dark pepper - to taste,
• seasonings for meat - to taste,
• salt - to taste.

• Wash the peritoneum well. Let's dry.
• In a bowl, mix vegetable oil, soy and Worcestershire sauces, salt, pepper and meat seasonings. Add garlic passed through a press.
• Lubricate one side of the belly with the prepared sauce, wrap it in a roll, greasing the other side of the pork.
• We tie the resulting meat roll with silk thread or twine.
• We put the roll in a baking bag; if there is no sleeve, you can wrap the roll in foil folded in 2 layers. We make several punctures in the bag/foil with a toothpick.
• Place in an oven preheated to 180 degrees. Bake the roll for 100 minutes. Half an hour before production, you can open the bag/foil, then the roll will be covered with an appetizing golden brown crust.
• Let the finished roll cool; preferably, without removing it from the oven, remove the threads and cut into portions. Let's take a sample!

Meatloaf with carrots and mushrooms

• pork – 800 grams,
• champignons – 200 grams,
• garlic – 3 cloves,
• carrots – 2 pieces,
• onions – 2 pieces,
• ketchup – 1 tablespoon.
• salt – 1/2 teaspoon,
• dried oregano – 1/2 teaspoon,
• dried basil – 1/2 teaspoon,
• pepper mixture - 1 pinch,
• vegetable oil - to taste.

• We clean the onion. We cut it finely.
• Grate the peeled carrots on a small grater.
• Heat vegetable oil in a frying pan. Fry the vegetables.
• Cut the mushrooms into cubes. Add to the onions and carrots and fry until tender.
• Wash the meat. Let's dry. Cut into layers about a centimeter wide. We're hitting well.
• In a separate bowl, mix the prepared spices and the garlic passed through a press.
• Place the pieces of meat overlapping each other on the foil.
• Lubricate with a mixture of spices and garlic.
• Lay out the fried vegetables.
• Roll up the delicious treat into a roll. We tie it with threads or silicone tubes. Wrap in foil.
• Place the roll in an oven preheated to 200 degrees for an hour.
• After the designated time has passed, grease the roll with ketchup and put it in the oven for another quarter of an hour, without wrapping it in foil.
• Meatloaf with carrots and mushrooms is ready. Serve with herbs and your favorite side dish.

Pork roll with dried apricots and cheese

• pork (pulp) – 1 kilogram,
• dried apricots – 100 grams,
• cheese – 100 grams,
• onion – 1 piece,
• ground dark pepper - to taste,
• salt - to taste,
• spices for meat - optional.

• We cut a piece of pork in the middle so that it can be opened like a book. We beat back.
• Rub with salt and pepper. Sprinkle with spices.
• Pour boiling water over dried apricots. Leave for 5-10 minutes. Let's dry. We cut it finely.
• Cut the cheese into small pieces or grate it.
• Finely chop the onion.
• Spread the cooked dried apricots, onions and cheese in an even layer on the meat.
• Roll it up. Tie well with twine. Wrap in foil.
• Bake the roll for 80 minutes at 200 degrees in a preheated oven.
• Cut the finished roll into portions. Serve with sauerkraut.

Pork roll with prunes

• pork – 1.5 kilograms,
• sour apples – 2 pieces,
• pitted prunes – 150 grams,
• meat broth – 300 ml,
• cream – 100 ml,
• vegetable oil – 80 ml,
• currant jelly – 1 tablespoon,
• salt – 1/2 teaspoon,
• ground ginger - 2 pinches,
• ground dark pepper – 2 pinches.

• Steam the prunes.
• We peel the apples. Remove the seeds. We cut it coarsely.
• Wash a piece of meat. Let's dry. We cut it in such a way that a pocket comes out inside.
• Rub the meat inside and out with the prepared spices.
• We put prunes and apples in the pocket. We sew it up so that the inside does not spill out. Roll it up and tie it with thread.
• Brown the roll on all sides in vegetable oil.
• Place in a baking dish. Pour in the broth. Bake for 75 minutes in an oven preheated to 180 degrees. From time to time, do not forget to look at the roll and add broth as necessary.
• After the designated time has passed, do not remove the roll from the oven, but wait for it to cool completely.
• Serve pork roll with prunes and apples with sauce. To make the extreme one, you need to mix the juice and cream released during baking of the roll, add salt and pepper, and bring the mixture to a boil. Let's try!

Pork roll with pistachios and cheese

• pork loin – 1 kilogram,
• peeled pistachios – 200 grams,
• semi-hard cheese – 100 grams,
• olive oil – 50 ml,
• garlic – 1 clove,
• ground dark pepper - to taste,
• salt - to taste,
• seasonings for pork - optional.

• Combine pistachios, garlic and cheese in a blender, pouring oil evenly.
• Cut a piece of meat as described in the recipe for roll with dried apricots and cheese.
• We beat the meat. Salt. Let's pepper it. Season with spices. We spread the filling with cheese, garlic and pistachios.
• We wrap it in a roll. We tie it with threads. Place in a baking dish. Cover with foil.
• Bake in an oven preheated to 190 degrees for 45 minutes. Afterwards, remove the foil and keep the roll in the oven for another 5-10 minutes until it browns slightly.
• Cut the finished pork roll with pistachios, cheese and garlic into portions approximately 1.5-2 centimeters wide. Bon appetit!

peritoneum roll with garlic. p/o, video.

peritoneum roll with garlic. p/o, video.

Ingredients

• Pork peritoneum – 1500 g
• Salt – 1 teaspoon
• Dark ground pepper – 0.5 teaspoon
• Garlic – 15 cloves
• Marinade. –
• Onion – 1 pc.
• Carrots – 1 pc.
• Bay leaf – 3 leaves
• Dark peppercorns – 15 pcs.
• Large salt - 1 cup

Short description

A step-by-step recipe for making a peritoneum roll with a photo. Video recipe for peritoneum roll. A fascinating recipe for making peritoneum rolls with garlic! try it, you might like it!

Video recipe

Prescription composition

Manufacturing method

I love meat products very much, but in recent years our producers began to add a lot of chemicals to delicacies, and therefore we had to give them up. Naturally, this problem was not resolved, because I still love meat delicacies, so I had to master meat products myself.

It all began with the production of peritoneum, which in its own taste is very similar to ham, and continues to this day.

Now we are preparing a peritoneum roll , which is very similar to the store-bought one, but much tastier and fresher.

This dish will perfectly decorate a festive table and will also serve as a great gift for friends.

If you are intrigued by this recipe, then let's start making it.

Initial composition of goods:

This dish has the following composition: peritoneum, salt, pepper and garlic.

Step-by-step preparation of peritoneum roll with garlic.

1. Preparing meat with photos.

When buying peritoneum at the market, make sure that the skin is tarred and treated to remove hair.

It’s great if the peritoneum contains more meat than fat. The height of the peritoneum should be no more than 3 cm - this is necessary so that it is easy to roll up.

Then a piece of peritoneum must be formed into the most or least proportional piece, i.e. trim off excess fat and overhanging meat. The edges of the peritoneum should be even.

Then rub the peritoneum with salt and ground black pepper.

Wrap the prepared piece in cling film or put it in a plastic bag and leave at room temperature for 2 hours.

The meat has stood for 2 hours, now it is necessary to roll it up into a roll as tightly as possible, because the thickness of the layer should not exceed 3 cm.

The meat has been rolled up and now it is necessary to tie it with a formidable thread, both in width and in length.

The next step is to wrap the roll in cheesecloth.

After the roll is wrapped in gauze, we also tie the meat in the gauze with a formidable thread, both along and across.

2. Prepare the marinade.

Pour water into a large saucepan so that it is 1 cm higher than the submerged roll.

It took me 2 liters 500 ml of water.

Add to water:

– 15 peas of dark ground pepper.

– 3 bay leaves.

– the onion along with the peel, just don’t forget to rinse it thoroughly with water. Then we cut this onion from above crosswise (not deeply).

– carrots, which must be thoroughly washed with water, cut off the tails and, without removing the skin, cut into 3 equal parts.

Mix the brine well over the bottom so that the salt does not stick to the bottom, turn on the heat at full power and bring to a boil.

Place the roll in the bubbling brine, bring the contents of the pan to a boil, reduce to medium boil and cook the roll for 2 hours under a closed lid.

After 1 hour of cooking the roll must be turned over, i.e. the lower part must be turned up and the upper part down.

Cover with a lid and continue cooking the roll for another 1 hour.

1 hour has passed, it’s time to put the roll on a plate - let it cool.

While the roll is cooling, let's deal with the garlic. We peel it and squeeze it into a bowl.

Add 0.5 teaspoons of dark ground pepper to the garlic and mix the mass.

We line a plate with foil and place the roll on it, which must be freed from the gauze.

Rub the roll with garlic on all sides.

Wrap the garlic roll in foil, leaving open holes on the sides.

Place the roll in the pan, cover it with a saucer and put pressure on it. My load was granite (2 kg), which I washed thoroughly with soap and placed in a bag.

Place the pan in the refrigerator for 24 hours.

A day has passed, we take the pan out of the refrigerator, remove the pressure, and take out the meatloaf.

Place the meat on a plate, carefully remove the foil, peel off the garlic or wipe with a napkin.

Then remove the ropes and cut the roll into rings.

If for some reason you are not going to eat the roll in the next week, then you should wrap it in foil and put it in the freezer. The roll can be stored in the freezer for 2 months.

The pork roll you eat must be stored in the refrigerator for at least a week.

Place the cut roll on a plate and invite everyone to the table.

The delicious pork roll is ready!

This is the pork recipe I have in my arsenal!

Pork roll: recipe from peritoneum, belly or brisket

I’ll tell you a delicious story about how to prepare another delicacy or appetizer from pork meat. Naturally, such a boiled pork roll can be prepared in an hour, but, usually, the boiled lard comes out very soft and loose. My mother gave me a recipe on how to create a savory roll of pork belly (belly or brisket) with the most elastic meat and fat.

To do this, pork meat together with lard must first be salted and then boiled. Similarly, you can prepare a salted - boiled roll from the shank or pork head. So, a step-by-step photo recipe with tips for a multicooker:

Pork belly roll

For the recipe for making meatloaf with lard you will need:

• The peritoneum (belly or brisket) is rectangular in size with a layer of meat,
• Salt,
• Garlic,
• Dark pepper,
• reddish pepper,
• carnation,
• Bay leaf.

How to make pork belly roll

It is advisable to choose pork belly or belly of a young animal at the market; usually, such a piece does not have a lot of fat and a large layer of meat. The peritoneum should be rectangular in shape; it will be more convenient to roll the roll from this shape.

Pork belly, as I already mentioned, must first be dry salted. To do this, pour table salt into a rectangular tray or baking sheet so as to cover the entire bottom. You don’t have to skimp on the salt; you won’t need too much lard. Place the lard with the layer on the salt, skin side down, and generously sprinkle the sides and top of the entire piece with salt. In this state, you can throw the lard from evening to night (that is, in the dark) , even without a refrigerator, so that the meat releases its juices.

During the day, remove excess salt from the salted roll, grate it on all sides with grated garlic, black and red pepper.

Roll the pork into a roll and tie it with a formidable thread or silicone tourniquets. The preliminary part of making pork roll from the peritoneum or belly is completed.

How to make pork belly roll

(belly or brisket in a slow cooker)

Salted pork roll in a slow cooker can be prepared using 2 methods:

• steamed (quick method) and
• on extinguishing.

For the fast method, place the knitted salted roll with lard and layers in a tray for steaming; you can prepare it using this method in foil or a sleeve (bag) for baking. Pour 1 liter of water into the multicooker bowl and switch the multicooker to “steaming” mode for 40 - 50 minutes.

Pork peritoneum roll in a slow cooker on a leisurely “stew” mode:

The roll is poured with boiling water to the highest mark of the multicooker and cooked with the lid closed and simmered for 1 hour 30 minutes.

The finished boiled roll is untied, again rubbed with the freshest garlic and pepper and wrapped tightly. When the belly roll has cooled, it is sent to the refrigerator and after a few hours is served as a snack.

My meatloaf was quite large, so I cooked it on the stove in a saucepan (although this pork and lard loaf can be baked in the oven as an alternative).

The photo shows that I had to slightly fold the tied salted pork roll before cooking; it did not fit in the length of a five-liter pan. To make the belly roll boil faster, I poured boiling water over it and cooked for exactly 1 hour.

Then I untied the boiled pork belly roll, coated it with crushed garlic and pepper and rolled it tightly, wrapping it in cling film (very convenient, by the way, to store it in the refrigerator like a sausage in a casing).

Well, when the roll from the peritoneum or belly had cooled down, they took a sample: