How to make pork belly roll at home

Creating a menu for the holiday table is not complete without choosing tasty, but high-calorie meat products. These can be hot dishes, puffed or dressed salads, as well as the obligatory aromatic snacks.

Among the latter, pork belly roll is very popular. We offer you recipes for preparing it in different ways with visual photos.

Before preparing all the products, you need to find a dense thread to tie and secure the peritoneum roll. The meat should be taken fresh with light lard - it will retain its juiciness and give the dish a denser consistency for easier slicing.

Having selected a piece of peritoneum with a more rectangular shape, you need to wash it, dry it and cut out the veins. The pork skin should be scraped with a knife.

Place a piece of meat on a work surface, pour a couple of tablespoons of salt and a mixture of peppers onto it, and rub them well into the surface.

Squeeze the peeled garlic on top through a garlic press, grate the carrots and level, placing them evenly on the meat.

Next, you need to roll up the section of peritoneum as tightly as possible and tie it with prepared threads both across and along the entire roll, being careful not to damage the surface of the pork skin.

Place the roll in a large container and pour hot water three centimeters above its surface. Add the remaining spoon of salt, bay leaf, peppercorns and boil for an hour and a half.

After cooking is finished, there is no need to remove this dish from the hot brine - let it cool in it.

Then it should remain in the refrigerator for about another hour, only after which you can remove the threads and try the roll in a wonderful combination with mustard, adjika and black bread.

Homemade pork belly roll baked in a sleeve

Here is a very tasty example of cooking peritoneum in the oven. In addition to the baking bag, you can use foil.

You will need:

Peritoneum – 1-1.5 kg.
Soy sauce - 3 large spoons.
Garlic - to taste.
Worcestershire sauce (any other sauce, but spicy) – a few drops.
Sunflower oil – 4-5 large spoons.
Dill, parsley - a couple of sprigs.
Salt, pepper, suneli hops, paprika (other seasonings, from a pork bag).

Step by step recipe:

Consider the piece of meat you purchased. Be sure to cut off the skin, carefully remove all films and excess meat. The layer of peritoneum should become even, then it will be more convenient to stuff and twist it. Rinse the tenderloin and pat dry with a paper towel. Place the workpiece fat side down.

Cut off the skin along with a small layer of fat. Then cut it into small cubes and put it in the freezer. This freezing can then be used for frying borscht and soups.

Another condition for proper preparation: if the piece is thick, make several deep cuts across the entire surface.

Make a marinade by mixing soy and Worcestershire sauce with crushed garlic and sunflower oil in a bowl. Salt and pepper. If you like to use more spices, add according to your taste. Paprika, adjika, mustard, and various types of hot pepper are good for the roll.

Generously coat the surface of the peritoneum with the sauce, not forgetting the cuts.

If there are scraps left when leveling the piece, place it on top of the plate, also brushing it with marinade.

Chop the greens and scatter over the sauce.

Roll the plate into a roll.

Tie with thick thread or twine. To ensure that the structure retains its shape, bandage it frequently, at a short distance.

Rub the top of the workpiece again with the hop-suneli mixture, paprika, pepper, and salt. It is more convenient to first mix them in a bowl, then sprinkle and grate the meat.

Place the semi-finished product in a baking sleeve and tie tightly. Make a couple of slits in the film to allow steam to escape, otherwise the bag will burst during cooking. But you can simply tie the ends loosely.

Send the roll to bake at 180 o C. Set the timer for 1.5-2.5 hours. Baking time depends on the thickness of the workpiece, total weight, and the capabilities of your oven.

Do not rush to immediately take out the finished dish. Let it “rest” for about 20 minutes without opening the oven door.

How to cook boiled pork belly roll

To make a boiled roll, you are allowed not to remove the skin from the peritoneum; here the choice is yours.

Take:

Flank – 1 kg.
Salt, spices for meat, bay leaf, garlic, pepper, onion, carrot.

How to cook:

Place the tenderloin on the table, skin side down, rub the flesh with salt mixed with any seasonings. Spread chopped garlic and grated carrots over the entire surface.
Roll up so the filling is inside.
Tie tightly with twine to secure the roll shape.
Boil water, adding a whole onion, carrot rings, and seasonings for taste.
Throw the workpiece into boiling water and wait until it boils over high heat. Then reduce the power to minimum. The water should cover the semi-finished product with a margin of a couple of centimeters higher.
Cook with a gentle gurgling sound for about 60-90 minutes. When the pink juice stops coming out, the dish is ready. Transfer it to a colander and wait for the broth to drain.
When the roll has cooled, keep it in the refrigerator for about an hour, then cut and take a sample.

How to cook smoked pork belly roll in onion skins

Onion peels amazingly give any meat the taste and appearance of light smokedness. The roll looks beautiful among a holiday treat, and on weekdays it will be a delicious component of a sandwich. The recipe will come in handy if you decide to make a lard roll - take note.

Compound:

Peritoneum meat – 1.2 kg.
Onion peel – 50 gr.
Water – 1.5 liters.
Garlic – 5-6 cloves.
Bay leaf, ground pepper, salt. If you find a sprig of rosemary or juniper berries, be sure to add them to the broth.

How to do:

First of all, make onion broth. Peel the onions and fill the pan. Fill with water, add bay leaf, pepper, and salt. After the broth boils, put the roll out to boil.
Form the roll blank while preparing the decoction. To do this, rinse the piece of meat and blot it dry. Make small holes on the surface, stuff with pieces of garlic. Rub with salt and add your favorite spices. Roll it into a roll, tie it, securing it tightly.
Cook the dish for an hour and a half at a low simmer.
Then check the meat for doneness, turn off the burner, leave to infuse and cool right in the onion peel.
Afterwards, the roll can be baked in the oven until crusty, placing it on the middle level for a quarter of an hour. Then put the peritoneum in a bag and place it on the refrigerator shelf.

Useful tips

When preparing products to create any dish, you need not only to know the quantity of ingredients needed, but also to be able to choose them correctly. When preparing a pork belly roll, you can preserve the juiciness and taste of this meat product as follows:

Do not soak the meat in water, but just rinse it with running water (preferably at room temperature);
The choice is to stop at a cut with a light pink color of meat and white color of fat;
There is no need to choose peritoneum with a large and thick layer of fat, since the calorie content of the entire dish depends on this;
Do not refreeze meat products in the refrigerator - they may lose their juiciness, and the roll will become looser and harder;
Wetting the meat with lemon juice will give it freshness and a pleasant aroma to the future dish.

There is no need to be afraid of cooking - after all, any experiments in the kitchen can lead to the creation of a wonderful and unique culinary masterpiece. A pork belly roll will do just that. Bon appetit!

Pork belly meatloaf with filling - a very tasty recipe in foil

A festive way to bake the peritoneum with filling. The result is a great dish served as cold cold meats.

Required:

The peritoneum is about a kilogram.
Mushrooms – 400 gr.
Onion - a pair of heads.
Eggs – 2 pcs.
Cheese, already grated (in the original recipe Mozzarella, but you can use any hard variety) – 1-1.5 cups.
Heavy cream - a glass.
Salt, sunflower oil, pepper.

How to bake:

Boil hard-boiled eggs in advance.
Chop the onion and fry over high heat in hot oil. Add chopped champignons, fry until beautifully golden.
When the frying has cooled, add diced eggs and grated cheese. Pepper and add salt.
Prepare the underbelly: trim, straighten, place the filling on one side, stepping back a little from the edge.
Wrap it in a roll. Secure with thread (twine), tying along the entire length.
Place the roll in the pan on a lined sheet of foil. Pour in the cream and add 1.5 cups of water. Cover the long end and tuck it in until there are no holes.
Bake at 190 o C, approximately 1.5 hours. Take out the mold and unwrap the dish. Return to bake for another half hour. The appearance of a beautiful crust is a signal that the roll is ready.

With vegetables

Pork peritoneum, recipes for which can be found in numerous variations in the oven, turns out especially tasty and juicy when baked with assorted vegetables.

Ingredients

For the dish you need to take:

pork peritoneum – 1.3-1.4 kg;
carrots, onions and tomatoes – 2 pcs.;
zucchini and champignons – 200 g each;
oil, salt and pepper.

Step-by-step cooking process

The cooking process includes several stages:

The pork belly should be washed, cut into 2 thin pieces, salt and pepper.
All vegetables are peeled, washed, cut into small pieces. Mushrooms - slices.
First add onions and carrots into a frying pan with oil, and after 5-6 minutes of frying, add mushrooms and tomatoes. The products are salted, peppered and stewed together for another 8-9 minutes.
On a thin piece of meat, distribute half of the filling evenly and cover with the second part of the peritoneum. Then distribute the remaining vegetable mixture and roll the workpiece into a roll, securing with kitchen twine.
Next, the meat with the filling is laid out in a baking dish, 1 tbsp is poured. water.

The dish will be baked first for half an hour at 200°, then for 40 minutes at 180°, and finally for another half hour at 220°. The finished roll is cut into pieces and served both hot and chilled.

How to make boiled roll in a slow cooker

The multicooker creates ideal conditions for preparing rolls of any complexity. The result is boiled meat, very juicy.

Necessary:

Peritoneum – 1.2 kg.
Bulb.
Carrot.
Garlic cloves – 4-5 pcs.
Seasonings to taste, salt.

Preparation:

Rinse the pork belly tenderloin, wipe it with a paper napkin, and beat it lightly with a hammer if the piece is thick.
Combine salt and seasonings to taste in a bowl. Crush the garlic with a press and follow. Stir.
Carefully rub the paste over the entire piece and roll it into a roll.
Tie with twine and place in a bowl.
Pour water so that it covers the workpiece, place the whole onion and carrot. If you like bay leaves, add them along with other spices. Don't forget to salt the broth.
Set the gadget to the “Extinguishing” function for 1.5 hours. After the sound signal, do not open the lid immediately, leave it to stand. Ideally - until completely cooled.

Attention! In the microwave you can make shanks other than boiled ones. Steam cooking is very popular. To do this, place the semi-finished product on the steamer device and turn on the function of the same name for 1.5 hours.

Cooking instructions

Wash the pork belly and remove excess. At least some of the fat will be rendered, but if you prefer a low-fat roll, then it is better to take a piece with a thin layer of fat.

Mix the ingredients for the marinade.

Rub the peritoneum thoroughly.

We wrap it in a roll and wrap it quite tightly with thread so that it does not unwind.

Then we put it in the sleeve and pour 2 glasses of water inside. Place in the oven for 1.5 hours. First, make the gas more, and when the water boils, reduce it and cook the roll for the remaining time over low heat.

After 1.5 hours, take out the baking sheet and carefully cut the sleeve. Increase the gas and leave the roll for another 10-15 minutes. This is done for a golden brown crust.

We take out the finished dish, cool it and remove the threads. This roll will serve as an excellent meat appetizer for any holiday.

Pork belly roll in dough

The method is reminiscent of baking in foil, only in edible foil. You can form a pork roll according to any of the proposed recipes. My recipe has a minimum of spices and everything is very simple.

We take:

Peritoneum tenderloin – 1 kg.
Pepper, salt, seasonings for pork.
Flour.
Water.
Salt.
Egg (optional).

How to cook:

The dough resembles a simple dumpling dough. Pour flour into a mound and make a well in the center.
Add salt, then slowly add water and knead into a stiff, dense dough.
Cover the bun and leave the mass to “set” for half an hour.
At the same time, prepare the tenderloin. Cut off the excess fat along with the skin, rub with a mixture of salt and pepper. Roll it up.
Roll out the dough into a very thin layer (about 3 mm), place the peritoneum in the center. Wrap the roll with dough on all sides so that the meat does not show through. Carefully pinch the seams.
Bake the roll in a dough shell at 200 o C. Cooking time – 1-1.5 hours. Remove the threads and dough, cut into slices and hurry to the table.

Advice! To prevent the seams from coming apart during baking, moisten them with water. And if you used an egg in the dough, then coat the seams with its remains from the shell

How to salt pork belly for hot smoking?

Have you tried smoked lard with meat layer? It is much tastier than ham and certainly healthier. This recipe specifies the exact amount of ingredients for how to pickle chicken for smoking with garlic, coriander, cumin, turmeric, pepper and thyme. These spices are part of the seasoning for lard.

You will need:

2 kg belly meat;
3 tsp salt;
3 tsp black pepper;
3 tsp seasonings for lard.

Step by step recipe:

1. Place the undercut in a bowl and add salt, pepper and season on all sides.

2. The peritoneum is not frozen before smoking. Press the lard tightly with a plate or lid and place in the refrigerator overnight.

The next day, you can smoke the marinated belly meat.