No shop sausage or balyk can compare with his own cooked pork roll. Not only will you be sure of the quality of the products used, you can experiment with the fillings to your liking, so the cost price will come out much lower.
In order to make this masterpiece at home, no special culinary talent is required. Follow the prescribed technology and everything will work out. You need to take a good solid piece of pork, beat it with a kitchen hammer, brush with spices, evenly distribute the filling, roll tight, roll with thread, foil or cling film and bake in electric ovens, boil in hot water or fry in a pan.
It is usually stuffed with mushrooms, cheese, vegetables, sometimes nuts or dried fruits are added. We offer you recipes with photos.
|Pork peritoneum –||650 g|
|Garlic –||3 teeth|
|Salt, spices –||taste|
|Time for preparing: 80 minutes||Calories per 100 grams: 133 Kcal|
The simplest way to make pork meat roll is with the addition of garlic and spices..
We wash the piece of meat well, dry it and cut it in half with a sharp knife, but not completely, unfold it into a canvas and trim it on all sides. Wrap cling film and beat with a kitchen hammer as thin as possible, but not to the holes. Peel the garlic, cut into small pieces. Coal the meat with plenty of spices from all sides.
Prepare a long tight thread, cut off the desired length of the sleeve for baking. We start electric heating at 185 ° С. Spicy pork garlic, making small cuts in the reservoir. Carefully push the spice with your finger as deep as possible..
Take the edge of the meat cut and tightly rolled into a roll, wrapped with thread and placed in a sleeve for baking, fix the ends on both sides.
We send to bake for forty-five minutes, tear off the film and keep the meatloaf for another ten minutes in the oven.
- Thin fat – 1.5 kg;
- Garlic – 1 head;
- Black pepper – 4 grains;
- Salt – to taste;
- Chicken leg – 2 pcs .;
- Laurel Leaf – 2 pcs.
Production: 2 hours.
Caloric content: 157.5 Kcal / 100 g.
Boiled roll of pork fat will be prepared according to the following scheme. We rinse the thigh in warm water, look carefully so that there are no feathers. Cut off the meat from the bones, including the skin, with a fillet knife, chop small pieces to get the effect of minced meat.
From the skin of lard we clean smoked meat, wash it, and if the piece is too thick, cut off several layers, the optimum thickness is two centimeters.
Salo around the perimeter is smeared with salt, not sparing. On one half distribute chopped chicken meat, squeeze garlic on it. We fold tight, we tie the rope as tightly as possible.
We take a thick food bag, put a roll, laurel leaf, pepper in it and tightly tie it up so that water does not get into the process of cooking. Immerse the semi-finished product in cold water on a low fire for at least an hour and a half. In boiling water is not worth putting, because the fat will once begin to melt, and the roll of fat will not be the same. We take out carefully with a slotted spoon, let it cool completely, unfold it and cut it into portions with a sharp knife. You can add grated carrots to the filling of such a dish. It will give a rich beautiful color, but it is an amateur.
From the buzzard
From all parts of the pig carcass you can cook a tasty dish: cutlets, goulash, jelly, baked ribs and much more. Tumblers always produce delicious ruddy rolls.
- Podcherevina pork (Puzanin) – 2 kg;
- Salt – to taste;
- Garlic – 3 cloves;
- Rosemary – 2 sprigs.
Production: 10 hours.
Caloric content: 168 Kcal / 100 g.
We remove the skin from the wedge piece, it is quite simple to make it with our hands. If the piece is too thick, cut it in half and two rolls will come out. Peel the garlic and press through the press. Meat coated with salt on all sides. We wrap two tight rolls, we put sprigs of rosemary and tie with a thick thread. Cut off two identical foil webs, put them in the center of the blank and wrap them according to the candy principle. Sent overnight to pickle in the fridge..
Turn on the oven at 200 ° C. Put the pork jelly rolls on a sheet and set to bake for fifty minutes. Extract, gently unfold and set another ten minutes for a beautiful crust to appear..
Cut the finished meatloaf need only in a completely cooled form, hot can begin to fall apart.
Meat Rolls with Mushrooms
Roll made of pork neck with champignons, pineapples, rosemary and cheese will not leave any guest indifferent and hungry. In addition to the incredible taste, this dish has an appetizing and presentable appearance..
- Pork neck – 2 kg;
- Cheese – 200 g;
- Rosemary – 3 sprigs;
- Mushrooms – 300 g;
- Pineapples – 2 rings;
- Spices, salt – to taste;
- Unrefined oil – 50 ml.
- Onions – 1 pc .;
- Mustard beans – 2 tbsp. l.
Production: 50 minutes.
Caloric content: 149 Kcal / 100 g.
This dish will come out well, let’s start cooking meat rolls of pork with mushrooms in the oven. Mushrooms washed in warm water, if necessary, remove the top layer from the cap.
Onions are cleaned and shred with diced champignons. Pour the oil into a saucepan, warm up and put the roasted chopped products. At the end, add chopped rosemary sprigs, add some salt to taste and leave to cool..
The washed and dried piece of meat is cut across the fibers in several places, but not completely. We twist and make longitudinal cuts, also not completely. In this way, you get a large layer of the collar..
We place it in a food bag or wrap it with a film and start to beat it up so that the piece becomes as even as possible. We grease with grainy mustard, put canned pineapples, cut into small cubes, add some salt. At the edges we distribute thin slices of cheese, spread mushrooms and onions in the center..
Carefully, so that the filling does not fall out, we begin to turn off the pork meatloaf. Quickly shift the cut piece of foil and wrap tightly. We send baked at 210 ° C for thirty-five minutes. At the end we tear the foil and keep in the closet another five to seven minutes..
Pork with prunes
If you want to surprise guests with an unusual exotic dish, then baked pork roll with prunes and walnuts is exactly what you need. And cooking is different from the usual: not roasting in the oven, but roasting and lightly stewing in a pan.
- Cutting – 1.3 kg;
- Prunes – 150 g;
- Kernels nuts – 50 g;
- Spices, salt – to taste;
- Refined oil – 2 tbsp. l .;
- Cheese – 100 g;
- Eggs – 2 pcs .;
- Breading – 2 packs.
Production: 75 minutes.
Caloric content: 158 Kcal / 100 g.
Peel the walnuts, put into a blender and grind, but not into the flour. Soaked dried prunes without stones soaked in warm water and leave for five minutes. Put the fruit on a towel, let dry and cut into thin strips. Cheese rub. We mix all the prepared products in one container, mix until homogeneous.
A piece of my meat and shred layers of one centimeter. Put in the bag and beat with a wooden mallet. We coat with spices, salt and put a little stuffing on the edge, wrap the meat roll and fix the edge with a toothpick. Pour oil in a saucepan and heat.
Beat the egg with a fork, pour the breading on a flat plate. You can buy it ready, and you can roast a few slices of loaf in the oven and grind it in a meat grinder.
Dip the meat blanks in the egg, then in the crackers and lay out tightly fried until beautiful crust. Twice we turn the pork rolls with prunes. We pour in one hundred milliliters of warm water, cover it tightly with a lid, reduce the flame and simmer for ten to fifteen minutes.
For a successful dish is better to use the meat of a young pig. If, however, you got old, then boil it before steaming or soak it in any fermented milk product. Ready pork roll put cool in the fridge, crushing heavy load, it will be easier to cut it.
Often housewives use “liquid” smoke for pork roll, but experienced cooks have a negative attitude to this, as it contains many carcinogens that do not have a very positive effect on our body..