Festive recipe: how to make a pork belly roll boiled with spices

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 pepper;

Mustard;

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.

Boiled

Time: 3 hours.
Number of servings: 8 persons.
Calorie content of the dish: 259 kcal/100 grams.
Purpose: for snack, breakfast, lunch.
Cuisine: European.
Difficulty: easy.

The cut of meat for this dish must be fresh and juicy, because the meat and greasy pulp left in the refrigerator after cooking will turn out to be hard and harsh, and the roll from it may partially unroll during the cooking process. Fresh meat with light lard will retain its juiciness during cooking and will give the finished dish a denser texture - such a roll will hold its shape perfectly and can be easily cut into portions.

Ingredients:

pork (abdominal part) – 0.8 kg;
onion – 1 pc.;
carrots – 1 pc.;
pepper mixture – 2 tsp;
black peppercorns and allspice - 3-4 pcs.;
bay leaf – 2 pcs.;
salt – 2.5 tbsp. l.;
garlic – 5–6 cloves.

Cooking method:

Rinse a rectangular piece of meat under running water, dry it, cut out the veins, and scrape the skin with a knife.
Place the cut on a work surface, sprinkle with 1 spoon of salt and half a mixture of peppers, and thoroughly rub the product with spices.
Place chopped garlic and finely grated carrots on top. Roll the cut into a tight roll and tie with twine or strong thread.
Place in a deep saucepan, cover with hot water (the liquid level should be 1.5–2 cm above the meat). Add the remaining salt, seasonings, unpeeled onion, and place on the stove.
Cook over moderate heat for 1.5 hours. Turn off the heat and leave the meat in the brine until it cools completely.
Then transfer the product to a sieve to remove excess liquid. Refrigerate for at least 1 hour.

How to make pork belly roll?

Before we head into the kitchen to create our own culinary masterpiece, let's look at some of the intricacies of preparing a delicious roll:

For the roll, it is better to choose the meat of a young pig, then it will be juicy and tender.
When choosing peritoneum, pay attention to its shade. We need light pink meat with a layer of white fat.
To preserve the taste and juiciness of pork, the meat should be washed with running water, but under no circumstances should it be soaked.
Frozen pork is not suitable for making the roll, as it will turn out hard and loose.
If you cook a pork belly roll in onion skins, it will acquire a rich color.
To add flavor to the finished roll, sprinkle freshly squeezed lemon juice over the pork.

Attention! The calorie content of the finished roll will depend on the thickness of the lard layer. The higher it is, the higher the calorie count.

In onion skins

Time: 2 hours 30 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 263 kcal/100 grams.
Purpose: for snack, breakfast, lunch.
Cuisine: European.
Difficulty: easy.

During cooking, onion peels give the meat a beautiful brown tint, making its taste richer and more interesting. In appearance, a roll of pork belly in onion skins resembles smoked meat, but does not have the characteristic smoky smell. You can also give the appetizer a pleasant smoky aroma if you add a couple of tablespoons of “Liquid Smoke” seasoning to the cooking water.

Ingredients:

undercuts – 1 kg;
salt – 2 tbsp. l.;
garlic – 2–3 cloves;
ground black pepper – ½ tsp;
allspice – 4 pcs.;
bay leaf – 2 pcs.;
onion peel – 100 g.

Cooking method:

Rinse the lard with meat layers with cold water and wipe dry. If there are seeds, carefully cut them off with a sharp knife.
Sprinkle the cut with salt on all sides, roll it into a roll, and secure with thread.
Place half of the washed husks on the bottom of a deep pan, place the roll on it, and cover with the remaining husks.
Add allspice, bay leaves and remaining salt to the pan. Pour in water so that the liquid completely covers the contents of the pan. Place over medium heat and cook at a gentle simmer for 2 hours.
At the end of cooking, turn off the heat and leave the meat on a warm stove for 6–8 hours. Then remove the roll and place it on a sieve to drain off the remaining marinade.
When the product becomes dry, cut off the threads from it, unroll the roll, grease the inside with garlic passed through a press, sprinkle with ground black pepper, and wrap back.
Place the snack in a plastic bag or wrap it in cling film or foil and place it in the cold for several hours.

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Classic roll

First, it’s better to try the classic recipe with a photo of pork belly roll. Having mastered it, you can easily add new flavor notes to the dish, for example, use prunes or mushrooms as a filling. Particular attention should be paid to the choice of spices, because they are the ones that imbue the roll with a unique aroma and piquant taste.

Compound:

1 kg 500 g pork peritoneum;
table salt to taste;
ground black pepper and peas to taste;
3-4 laurel leaves;
seasoning blend;
fine grain mustard to taste.

Preparation:

Make your cooking task easier

Now let’s figure out how to make a pork belly roll boiled in a slow cooker. This kitchen helper will make our task much easier. This cold appetizer is best served with horseradish or mustard.

Compound:

1.5 kg of pork peritoneum;
3-4 cloves of garlic;
1 tsp. ground black pepper;
1.5 tsp. table salt;
2 tsp. gelatin.

Preparation:

You can also cook smoked roll in a slow cooker. To do this, you need to combine 10 ml of liquid smoke with spices and salt, and then rub the resulting mass on the peritoneum and leave it in the refrigerator for half an hour. Then we wrap the roll in foil, set the “Baking” option and wait for one hour. Attention: it is better to cook small rolls this way.

Cooking

Before you learn how to make boiled pork belly roll, you need to prepare the meat.

Preparation

Rinse and dry the meat product.
Remove the skin, level the surface, get rid of the veins.
If the piece is thick, then the meat should be cut crosswise with a knife, not all the way through, and opened. As a result, you need to get the look of a “book”.

Marinade

Mix water and wine in a bowl, add chopped garlic.
Place the prepared meat into the liquid.
Place in the refrigerator overnight to marinate.

Filling

Wash and dry fresh mushrooms, cut into rings.
Boil in slightly salted water for 7 minutes.
Place in a colander and strain.
Place on a hot frying pan and cook for 20 minutes.

Assembly

Place the marinated belly meat on a cutting board and beat thoroughly.
Rub with spices and spread the filling evenly throughout the piece.
Add grated cheese and roll into a tight roll. Tie with tight twine.
Rub the outside of the flank meat with spices.

Cooking

Boil water (3 liters) in a saucepan, first adding bay leaves and peppercorns.
Place the dish in a mesh and place in a pan of hot water.
Cook for 2 hours 30 minutes.
At the end of cooking, remove the product from the hot brine and cool.
Place the cold product in the refrigerator until it hardens.
And only then remove the thread.

Bake the roll in foil

Pork roulade made from the peritoneum in the oven turns out to be especially juicy and tasty. And in order to preserve the juiciness of the meat, we will use foil. In addition, the pork will be soaked and saturated with its own juices, which will give it tenderness and a wonderful aroma.

If you are worried about your figure, we hasten to inform you that the calorie content of such a snack is 170 Kcal.

Compound:

1 kg of pork peritoneum;
garlic cloves to taste;
Chili pepper to taste;
blend of spices;
salt.

Preparation:

Let's take our time and prepare the meat in the evening. Wash it thoroughly and dry it. Generously rub the peritoneum on both sides with salt and place in a saucepan.
Cover the container with a lid and place in the refrigerator overnight. During this time, the peritoneum will give juice.
After the allotted time has passed, remove the meat and rinse it of salt.
Along the entire length of the peritoneum on the inside of the future roll, we make deep cuts with a knife, almost reaching the skin, but without damaging it.
Grind the chili pepper and garlic cloves in a blender. We should end up with a paste.
Rub the resulting gruel onto the inside of the roll, and also add spices. Attention: we need to leave some of the mixture.
We form a roll and secure it with twine.
Coat the outside of the roll with a mixture of pepper and garlic and wrap it in foil.
Bake the dish at a temperature of 180 degrees for approximately 1.5 hours.
Cool the appetizer and serve with any sauce or ketchup.

How can you surprise your family and friends invited to dinner? Of course, a tasty and unusual dish. If you are now puzzled by the question of what to serve for the holiday table, then allow us to offer you a great idea. Delight your guests with pork meatloaf, and we will share with you several interesting and at the same time simple recipes.

In a slow cooker

Time: 1 hour 45 minutes.
Number of servings: 12 persons.
Calorie content of the dish: 255 kcal/100 grams.
Purpose: for snack, breakfast, lunch.
Cuisine: European.
Difficulty: easy.

Certain multicooker programs create ideal conditions for cooking meat products. You can cook a roll of peritoneum in a sleeve using the steaming program, or simply boil it in water using the “Stew” program. Thanks to the functionality of the multicooker, you can get not only a tasty snack, but also a beautiful one, like in the photographs of glossy magazines.

Pork roll is an amazing hearty tasty appetizer that looks great on a holiday table. It can be served with any side dish and made with vegetable or fruit fillings.

You will need:

salt – 15 g;
pork lard – 50 g;
garlic – 4 cloves;
pork meat – 1 kg;
ground pepper, thyme, dried basil and other spices to your taste.

Prepare pork roll baked in the oven:

If you took a meaty piece with a layer of fat, then you don’t need to use lard in cooking.
We cut the meat into long slices. Their thickness should be about 3 cm.
We make punctures in the meat on all sides using a knife and fill the resulting holes with lard.
Remove the skins from the garlic cloves. Press two slices into the mush. We cut the remaining slices into halves and insert them into the slits in the meat.
Rub the pork slices with salt on all sides. In addition to salt, you can use any spices to your taste.
We roll the pulp into a roll shape and tie it with thread so that it does not fall apart.
Spray a baking tray with sunflower oil, load the roll and bake for an hour and a half. Oven temperature – 180 degrees.

Secrets of making meatloaf

To prepare the roll at home, you need to take a wide, but not too thick piece of pork;
Before wrapping the meat in a roll, you need to beat it thoroughly, but try to ensure that there are no holes;
To prevent the roll from falling apart during cooking, 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 frying pan, be sure to tie it. To do this, we recommend using culinary or silicone threads and twine, but regular threads will also work. The edges of the roll also need to be secured; to do this, take wooden toothpicks.

Finale or how to make mushroom pork roll at home with delicious dressing

Cheese-garlic sauce

Ingredients

Hard cheese – 150 g.
Garlic – 1 clove.
Cream 20% – 75 ml.
Spices.

Preparation

Now we know how to make mushroom pork roll at home, we introduced you to the details of preparing this product. It remains to take the last steps:

Grate the cheese using a fine-tooth grater.
Season with spices, add cream.
Build a water bath (medium heat), place the bowl with the mixture and stir with a whisk.
The readiness of the sauce is determined by its creamy consistency.

Cut the boiled meatloaf into pieces and garnish with sprigs of herbs and gravy. Serve as a side dish or eat as a sandwich.

Pork belly roll with garlic and spices

You will need:

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

Cooking method

Wash the peritoneum thoroughly. 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 cooking, 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!

To the collection: how to make a delicious roll of pork belly boiled with spices

When you come to the supermarket, the first thing that catches your eye in the store windows is sausages. Soon a new product appears - meat rolls, which can replace a whole chop. Their smell provokes a new purchase. What are they made of, you ask?

The variety ranges from chicken filling to pork filling (which we will focus on specifically). Today we will prepare a meat dish. We will learn the principles of preparing the dish, namely: how to make pork roll at home and the rules for serving it.

At first glance, it may seem that all you need for an appetizer is tenderloin. But for our today’s product, the abdominal part is also suitable.

How to choose the right one

The presence of a layer of fat in the flank (for softness and juiciness).
Medium thickness piece for easy rolling.
The surface is smooth (if there are thickenings, you can beat them off).
Frozen meat is not suitable. Freshness comes first (only it retains all the taste and properties).

Main secrets

Marinade.
Proper cooking.

We prepare the components and begin the labor-intensive but interesting process.

Recipe

Pork peritoneum – 1.5 kg.
Salt to taste.
Ground black pepper.
Garlic – 3 cloves.
Sweet paprika – 1 tbsp.
Dried rosemary – 1 tsp.
Mineral water – 1 glass.
Dry wine – 1 glass.
Spices.
Hard cheese – 200 g.
Greenery.
Mushrooms – 300 g.

Meatloaf with carrots and mushrooms

You will need:

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.

Cooking method

We clean the onion. We cut it finely.
Grate the peeled carrots on a fine 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 thick. We beat it 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 specified 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.

Baking

Place the roll on a baking sheet and place in a hot oven. Bake for 20-30 minutes until golden brown. If the meat has not been pre-cooked, it will take 2-3 hours until fully cooked, depending on the thickness of the piece and the age of the pork. The finished undercut should be cooled and kept in the refrigerator for 1-2 days for a fuller and richer taste.

Another option for baking the undercut is in a special sleeve. In this case, you don’t need to boil the meat first, but just soak it in water for several hours. Then wash, salt and place in a sleeve, bake at 200°C for 40-50 minutes.

You can use foil for baking. Wrap the prepared undercut in foil and place in the oven for 2-3 hours. 20 minutes before the end, unfold the foil so that the dish turns out to be golden brown.

Archiemaster

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Boiled lard - no matter how strange it sounds, boiled lard not only has a right to exist, but is also very tasty. The only lard you need is “with a cut” - that is, with streaks of meat. Moreover, the more meat, the tastier. Accordingly, we buy undercuts - the underbelly of a pig. Skin is a must.

Unfortunately, the piece that we managed to acquire was not distinguished by its beauty and abundance of meat. Nevertheless, it turned out delicious. Due to the fact that a minimalist version was being prepared, spices and various flavoring additives were used in very limited quantities.

So, for boiled lard you will need:

Pork lard with a slit and always with skin.
Garlic.
Salt.
A couple of peas of allspice, the main thing is not to overdo it and *https://yourmeal.r*u* not to overdo it.
Bay leaf.

I’ll tell you about additional spices and cooking options at the end of the post.

Pork roll with dried apricots and cheese

You will need:

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

Cooking method

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 prepared dried apricots, onions and cheese onto the meat in an even layer.
Roll it up. Tie it 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 .

Pork roll with prunes

You will need:

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 black pepper – 2 pinches.

Cooking method

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 so that there is a pocket 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 filling 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. Don’t forget to look at the roll periodically and add broth if necessary.
After the specified 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 prepare the latter, 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

You will need:

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

Cooking method

Combine pistachios, garlic and cheese in a blender, gradually adding oil.
Cut the 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, you need to remove the foil and keep the roll in the oven for another 5-10 minutes so that it browns a little.
Cut the finished pork roll with pistachios, cheese and garlic into portions approximately 1.5-2 centimeters thick. Bon appetit!

Meatloaf is an excellent solution for a holiday table, as the dish turns out tasty, juicy and aromatic. However, it may not be to the liking of vegetarians, but if in your company there are no those who have excluded meat from their menu, then feel free to go to the kitchen to create a culinary masterpiece, and do not forget to share your successes with visitors to the website portal by leaving a comment on this text!

If you still don’t know what to make from pork belly, make a roll out of it! But not the usual boiled one, but a colorful one - stuffed with grated carrots and piquant garlic. This delicacy will not only lift your spirits with its bright appearance, but your family and friends will probably like it so much that they will definitely ask you to repeat it in a few days. This is why you should stock up on double portions of ingredients in advance!