Cooking pork roll in the oven. Pork roll with filling baked in the oven. Culinary tricks for preparing rolls

Prepare the necessary ingredients.

It is better to use pork pulp without bones and with a minimum amount of fat. If the meat still has a bone, it must be cut out with the tip of a sharp knife, and it is better to cut off the excess fat. Although some people may like fattier meat. Cut a piece of pork in the center, but not all the way, then cut it and open it into an envelope. The meat should be no more than 1 cm thick. Beat the pork with a hammer, you will get one large chop.

Place the chopped meat in a bowl and add chopped peeled garlic. Garlic can be minced with a garlic press or finely chopped with a knife.

Mash the meat thoroughly with your hands to absorb the lemon juice and soy sauce.

Add ground black pepper and Provençal herbs and mix everything again. Cover with cling film and refrigerate for 20 minutes.

Place pork roll on foil.

Wrap the roll tightly in two or three layers of foil.

Bake the pork roll in foil in a preheated oven for 35-40 minutes at 200 degrees.

Meatloaf cooked in foil always turns out juicy, tender and incredibly tasty. It holds its shape perfectly, is easy to cut and has a beautiful appearance.

Bon appetit! Cook with love!

Bake pork roll in the oven 2 hours at 180 degrees.
In a convection oven Bake pork roll for 1.5 hours, temperature 200 degrees, medium air flow.
In total, it will take about 3 hours to marinate and bake the pork roll.

Baked pork roll

Products
Pork - 1.5 kilograms (rectangular piece)
Garlic - 3 cloves
Salt - 1 tablespoon
Pepper - half a teaspoon (black, coarsely ground)
Bay leaf - 2 pieces

Preparation of products
1. Chop 3 cloves of garlic with a knife.
2. Break 2 bay leaves into pieces.
3. Wash the pork.
4. Lightly beat the surface of the meat and sprinkle with pepper, salt, chopped garlic and pieces of bay leaf. Beat again so that the spices penetrate deeper into the meat.
5. Roll up a piece of pork. Tie with thick cotton thread (can be folded several times). Wrap the roll in parchment or in a baking sleeve. Place in the refrigerator for 1 hour.

Cooking in the oven
1. Turn on the oven. Heat to 180 degrees. Place the pork roll on a baking sheet (in parchment or sleeve) and bake for 1 hour 45 minutes. Place the baking sheet in the middle position.
2. Remove the parchment or sleeve from the roll. You can simply cut off the top part with scissors and open the roll.
3. Bake for 15 minutes. It is advisable to turn on the “Grill with fan” mode if it is provided in the model of the oven you are using.
Turn off the oven and let the roll stand in the cooling oven for another 15 minutes.

Cooking in an air fryer
1.Place the pork roll in the air fryer bowl. With this cooking method, there is no need to wrap it in parchment.
2. Cook for 1.5 hours. Set the temperature to 200 degrees and the blowing speed to medium.

Fkusnofacts

For the roll, the best choice is the rather narrow peritoneum and brisket, consisting of layers of meat and fat, or the ham of a young pig, from which it is not difficult to remove the bone and make a layer.

If the piece has skin, clean it thoroughly (scrape it) with a knife, and if the bristles remain, scorch it over gas. In some cases, it is easier to remove unsightly skin.

The threads with which the roll was tied must be removed after cooking.

The roll prepared for baking can be boiled for 30 minutes and only then baked. This roll will be softer and more tender, although it will lose a little juiciness.

Pork roll is prepared with different fillings, which are evenly distributed over the surface of the meat before being rolled. Popular fillings include: fried mushrooms, liver pate (ready-made), boiled chicken breast, ground in a meat grinder along with prunes and garlic.

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.

Boiled pork belly roll

The recipe for this dish is perfect not only for a formal table, but also for a hearty, hearty breakfast, harmonizing wonderfully with side dishes of potatoes and mushrooms, as well as with tomato sauce and black bread.

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.

Pork belly roll in the oven

The variety of meat dishes knows no bounds. Many housewives are trying to improve them, using new spices, experimenting with the composition and adding new products, combining them with various side dishes.

The juiciness and taste of the baked pork belly roll are simply amazing, thanks to the use of the oven in cooking. To create a fragrant roll in the oven you will need:

• thin pork peritoneum – 0.8 kg;
• vegetable oil – 50 g;
• soy sauce – 50 g;
• garlic – 15 g;
• Worcestershire sauce – 5 g;
• adjika – 15 g;
• spices to taste – 15 g.

Cooking takes two and a half hours, and the calorie content of one hundred grams of peritoneum dish is slightly reduced (compared to the previous recipe) and amounts to 200 kcal.

Place a washed and dry piece of pork belly on a work surface and cut out the veins, if any.

To grease the roll, you need to prepare a mixture of sauces and seasonings. Take a small container into which soy sauce is poured, garlic is pressed through a garlic press, vegetable oil, adjika, spices and Worcestershire sauce are poured. The entire mixture is thoroughly mixed.

Part of the sauce mixture is poured onto the surface of the prepared meat cut and coated well for absorption. Then the roll is tightly rolled up and secured with a thread across and along its entire length. The already twisted section of the peritoneum is again coated with a mixture of sauces and placed in a baking sleeve, which must be loosely sealed.

In an oven preheated to 180°, the roll is baked for an hour and a half, and then the sleeve is cut to give the dish a beautiful golden brown crust.

It is better to cool the roll in the oven, and then cut it and keep it in the refrigerator for ten minutes before serving.

Recipe for rolls in foil in the oven

Any dish cooked in the oven has its own unique taste. In preparing this dish, the urgent need is to use foil, which will allow the juice not to leak out, but the meat to be soaked and saturated with its own wonderful aroma. In this case, the pork belly roll in foil will be dense, soft and very juicy. For the dish you will need:

• pork belly – 1 kg;
• garlic – 40 g;
• hot pepper – 1 pod;
• spices to taste – 15 g;
• medium-sized salt – 30 g.

It will take ten hours to prepare the belly, two hours to prepare the roll, and the calorie content will be 170 kcal.

The selected cut of pork belly needs to be prepared for baking. To do this, rinse the meat thoroughly, let the water drain and rub thoroughly with salt on both sides. Next, immerse it in a dry container, put it in the refrigerator for ten hours, having previously covered it with a lid, so that the skin does not harden and the greasy and meaty part does not dry out.

After this time, remove the meat cut that has already released its juice from the refrigerator and rinse it to remove any unnecessary salt. Make deep cuts along the entire length of the belly from the meat part to the skin, trying not to damage its integrity. The hot pepper should be finely chopped, or better yet, ground in a blender into a paste, along with the garlic.

Rub the inside surface of the future roll well with this mixture. Then tightly wrap the section of the peritoneum, fix it with a thread across and along in this twisted form.

Coat the outside of the roll with the pepper mixture and wrap it in a piece of foil a couple of times.

Place a roll of foil in a baking dish and place it in an oven preheated to 180° for an hour and a half.

The roll should be cut after it has cooled completely, and you can simply serve it with bread, various sauces, ketchups, as well as adjika and mustard.

- a delicious dish that is worth preparing. The recipe will be especially useful for those who fast.

Pork escalope - despite the fact that the dish is a restaurant dish, it can be prepared at home.

Lagman in a slow cooker. Our step-by-step photos and tips will help you prepare this dish.

How to cook a roll in a slow cooker

The kitchen contains a lot of household equipment that helps and facilitates many processes when preparing a variety of dishes. So, in a slow cooker you can prepare a flavorful meatloaf from pork belly. For this you will need:

• pork peritoneum – 1 kg;
• carrots – 100 g;
• onion – 100 g;
• garlic – 30 g;
• red, black pepper – 10 g each;
• water – 2 l;
• salt – 100 g;
• bay leaf – 3 pcs.;
• dried basil – 10 g.

It only takes a couple of hours to cook, and the calorie content of one hundred grams of roll will be 210 kcal.

Before preparing any meat dish, you should rinse the cut of meat and let the water drain. Scrape the skin thoroughly with a knife.

To make the entire surface uniform, you can slightly beat off the peritoneum or simply make small transverse cuts. Then add salt, sprinkle with peppers, add peeled and chopped garlic, add basil. Grind the entire mixture thoroughly and rub into the meat surface of the peritoneum.

It is necessary to roll the roll tightly, and then be sure to secure it with thread or tape across and along the entire length of the roll. Place not only the peeled onion, but also the peel into the multicooker bowl to give a beautiful color to the future roll.

Then put in the same container, cut into several pieces, carrots, bay leaves and the prepared roll. Fill everything with two liters of water.

On the multicooker, turn on the “stew” function for an hour and a half. Half an hour before the end, add two tablespoons of salt. After cooking is complete, you should not remove the pork belly roll from the multicooker - it is better to leave it to cool in the same brine.

For convenient cutting, it should be kept for fifteen minutes in the refrigerator.

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:

1. Do not soak the meat in water, but just rinse it with running water (preferably at room temperature);
2. The choice is to stop at a cut with a light pink color of meat and white color of fat;
3. 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;
4. Do not refreeze meat products in the refrigerator - they may lose their juiciness, and the roll will become looser and harder;
5. 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!

A menu for a holiday table is rarely complete without high-calorie and incredibly tasty dishes based on various types of meat. This could be a roast, various types of salads or aromatic snacks, of which there are a huge variety.

Among the latter, pork belly roll is especially popular. We invite you to familiarize yourself with the most original and popular methods of preparing it, so:

General cooking principles

Firstly, you should use only fresh pork belly. Moreover, the more meat and layers there are on it, the tastier the roll will be.

Immediately before cooking, the meat should be thoroughly rinsed in running water. If traces of dirt are visible on the skin, it is necessary to remove them, for example, with a knife. In some cases, you may also encounter stubble, which is better to tar with a candle, or, using a knife, rinse under running water.

In many cases, to prepare the roll, the peritoneum is pre-marinated using spices, water brines or salt (depending on the requirements of the recipe). Moreover, the more time the meat spends in contact with the components of the marinade, the more intense its taste will be.

Filling

Usually it is customary to wrap it in such a roll:

• several varieties of fresh and dry peppers;
• a little mustard or garlic;
• adjika or other sauces suitable for meat;
• greenery.

The meat is rolled up, then tied as tightly as possible with a strong thread so that during the cooking process the pork belly roll does not lose its integrity and aesthetic appearance, and the oven, slow cooker or pan with water is sent. In some cases, a combined cooking method is used, which combines cooking and baking in the oven.

After the dish is ready, you should wait for it to cool completely, then keep it in the refrigerator and only then cut the thread and serve with ketchup, garlic sauce or adjika. However, in some cases the dish can be served hot.

How to bake a pork belly roll in a slow cooker and salt the lard

You can inexpensively buy a part of a pig called the peritoneum (flank). What it is? Essentially - the chest part, its thin end, closer to the hind legs, to the groin. This is where the name comes from – flank.

Usually there are small ribs. They, together with the meat, are easily separated. They make an excellent stew or hodgepodge. What remains is a piece of lard on the skin and some meat. This meat is not very soft, which is why housewives do not like it. But there is a wonderful way to make a roll from the peritoneum, which turns out similar to homemade sausage. It can be served warm with a side dish or cooled, cut into thin pieces.

Ingredients for cooking:

• - pork (peritoneum);
• - garlic;
• - spices for meat;
• - salt;
• - mustard.

Take a piece of peritoneum and carefully cut off the meat part.

It comes off easily. You need to capture a small part of the fat to make the roll more juicy.

There is a piece of lard left that can be salted.

To do this you need to salt it and pepper it well.

Chop the garlic and cover a piece of lard with it.

Cover the pork prepared in this way with a lid and put it in the refrigerator for salting. In a week the lard will be ready. It can be cut for food, or you can grind it in a meat grinder with herbs and serve as a snack.

Treat a piece of the remaining lean peritoneum with spices: salt and pepper.

Squeeze the garlic.

Distribute it over the surface of the meat.

Coat with meat spices.

Roll the piece into a roll.

Tie it with threads.

Cover the roll with mustard.

Spread it with a brush in a thin layer.

Place the piece in the multicooker bowl. Turn on the “baking” mode for 60 minutes.

In an hour the roll is ready.

It is better to remove the threads after the meat has cooled. If you remove them earlier, the roll will be loose. But for a “hot” process, you can remove the threads earlier. It turns out extremely tasty and beautiful.

And most importantly, the dish is prepared very easily and quickly.

We offer you 2 more recipes for preparing this delicious dish in the oven and in cellophane.

Peritoneum roll baked in foil

Agree, dishes cooked in the oven are distinguished by their own, expressive, incomparable taste.

The main condition for preparing such a roll is the presence of foil, in which it is wrapped during the cooking process to prevent juice from flowing out of the meat, giving the roll the opportunity to be properly saturated with it.

At the same time, the dish itself, provided it is properly prepared, turns out dense, very juicy and soft.

So, we need:

• A kilogram of pork (belly);
• 40 grams of garlic;
• hot pepper pod;
• mixture of spices to taste - 15 grams;
• fine salt - 30 grams.

Let’s immediately say that the bulk of the time required to prepare the roll (about ten hours) will be spent on preparing the meat; the baking itself will last about two hours.

At the preparatory stage, the section of peritoneum must be thoroughly rinsed, the water drained, then thoroughly rubbed with salt on both sides and placed in the refrigerator for ten hours (don’t forget to cover).

After this period, the meat that has already released its juice is removed from the refrigerator and washed to remove salt, which is no longer required.

After this, deep cuts are made along the entire length of the piece, starting from the meat part (right down to the skin itself, without violating its integrity!).

Having finished with the meat, we move on to making a mixture of garlic, which is chopped as finely as possible, and pepper, which is best ground in a brander to a pulp.

The resulting substance should be thoroughly rubbed onto the inner surface of the future roll, wrapped the meat and secured in this form using a thread wound across it.

Rub the outside of the rolled roll with the remainder of the pepper-garlic mixture, then wrap it in foil (it is recommended to wrap it twice) and place it in the oven, preheated to a temperature of one hundred and eighty degrees, for an hour and a half.

You can cut the finished dish only after it has cooled completely. This roll is served with various sauces, ketchup, mustard, adjika or bread.

Pork belly roll boiled in cellophane

To prepare this dish we will need:

• Bay leaf - three pieces;
• Garlic – four cloves;
• Ground black pepper - one teaspoon;
• Salt – one – two tablespoons;
• Pork peritoneum – one kilogram.

How to cook?

First of all, we extract the fat from a piece of peritoneum, since in this part of the carcass it is quite thin and it is possible to roll it, then we wash it with running water and clean the skin, part of which can be trimmed off.

Rub the inner surface of the future roll with salt, garlic passed through a special press, sprinkle bay leaves and ground black pepper on top (you can also use other seasonings to taste).

After all the manipulations described above, the lard is rolled up, tied as tightly as possible with strong thread to fix the shape and sent to the refrigerator for a day for salting.

After twenty-four hours, remove the roll from the refrigerator, place it in a plastic bag (it’s better to use two at once) and immerse it in boiling water for an hour.

Once ready, let the roll cool (this will take about three hours, but it’s better to leave the dish to cool overnight) and serve.

• Under no circumstances should you leave meat in a container of water, but rinse it exclusively under the tap.
• It is best to choose the peritoneum, in which the meat has a light, pinkish tint, and the fat is white.
• Under no circumstances should you use peritoneum with a thick layer of fat, as this will negatively affect the calorie content of the finished dish;
• Do not overuse storing meat products in the freezer, this can lead to a lack of juiciness, and the finished roll risks turning out hard and loose.
• To give the dish a pleasant aroma and freshness, moisten the lard with lemon juice.

And most importantly, don’t be afraid to cook! Remember that any, even the most daring experiments in the kitchen may well end in the creation of a unique culinary masterpiece!

Using this recipe, you can prepare a magnificent pork belly meatloaf, tasty and appetizing!

Pork belly is the part of the pork carcass from the belly of the animal, which usually has more fat than meat. But if you come across a good peritoneum with solid layers of meat, then you can make an excellent meatloaf from it. And such a meatloaf, it should be noted, is one of the easiest to prepare: you just need to rub the meat with spices, roll it into a roll, tie it with thread and bake it in the oven. There is a maximum of two hours of work, and the active cooking time is absolutely minimal. And as a result, you get an amazing meat delicacy and, of course, a lot of compliments from your family and friends who admire your culinary talents!

Ingredients

• pork, 500 g (peritoneum with layers of meat)
• garlic, 3 cloves
• mustard, 2 tbsp.
• black pepper

How to cook pork belly roll in the oven:

Rinse the pork belly well, rub both sides with pepper, mustard and salt (you can use other spices).

Finely chop the peeled garlic cloves and distribute evenly over the inner surface of the peritoneum.

Roll the peritoneum into a roll, tie with twine, then wrap in foil, place in a baking dish or on a baking sheet, place in an oven preheated to 200 degrees, bake for 80-90 minutes.

10 minutes before the end of baking, unwrap the foil to brown the roll.

The pork belly roll can be served hot as a main course, or completely cooled as an appetizer.

This pork belly roll can be stored in the freezer for a long time. Once cooled, slice and freeze – remove as needed. This is an excellent snack for strong drinks.