Pork roll in the oven: recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

When choosing a dish for the festive table, it is worth making it in favor of pork roll. It turns out very appetizing, fragrant and juicy. The dish is prepared in various ways with the addition of numerous fillings. The process of preparing the roll is laborious and long, but if you follow the tips, the dish will definitely turn out delicious.

Product selection

Dishes from pork belly come out very appetizing only if the main component is chosen correctly. You need to buy the meat of a young animal, which has a delicate color and white fat. Do not use frozen meat, as it will turn out not too juicy. Such a meat product loses its density. It is also important to cook the pork roll exactly according to the recipe. Because, after overcooking the meat in the oven, they get a dry and tasteless dish.

Classic Boiled Pork Belly Roll

Let's consider the most famous way. Such preparation of pork belly roll will replace harmful sausage products. This delicacy is served for a celebration, and is also used indaily diet for sandwiches.

Components:

• 1.5kg peritoneum;
• pepper mix;
• s alt;
• mustard.

Cooking instructions:

• The skin is removed from the pork belly and the edges are smoothed so that the roll can be rolled up nicely.
• The inside of the meat is carefully smeared with mustard and spices.
• Wrap the meat in a tight "sausage", tie it with threads and rub the outer part with seasonings.



• Boil water in a saucepan, throw in lavrushka, peppercorns, seasoning spices and put the roll to boil.
• Cook for two hours.
• Then s alt to taste.
• Pull out of the water, remove the threads, cool and cut.

Pork roll in onion skins

An amazing cooking method, but it's the onion peel that makes the pork roll beautiful and gives it a chocolate color. This dish is delicious both hot and cold.

Components:

• 1.5kg peritoneum;
• 100 grams of onion peel;
• 100 grams of s alt;
• 10 Lavrushka leaves;
• peppercorns.

Detailed cooking instructions

• Prepare the meat: wash, remove films, bones and cartilage and dry with a napkin.
• Remove part of the skin so that the edges meet when folded.
• The inside of the meat is smeared with a mixture of s alt, pepper and chopped parsley.



• Roll up the "sausage" andtied with thread.
• Place the roll in a saucepan, add onion peel, peppercorns, parsley, s alt and pour everything with cold water.
• Set the container on a strong flame. When water boils, the flame is made smaller and the roll is boiled for two hours.
• Then the meat is cooled without removing from the broth to keep the juiciness.
• After two hours, the cooked meat is taken out of the pan and put under oppression in the refrigerator for a couple of hours.
• Before serving, remove the thread and cut into slices.

Pork roll in the oven

Baked pork roll in the oven - a very juicy dish with a beautiful browned crust. And the unusual marinade makes the roll appetizing and fragrant.

Components:

• 1 kg peritoneum;
• 3 tbsp. spoons of olive oil;
• 3 garlic cloves;
• 2 tbsp. spoons of soy sauce;
• 5 dashes of Worcestershire sauce;
• Seasonings.

Detailed cooking instructions

Let's take a closer look at the recipe for pork roll in the oven:

• The meat is thoroughly washed and dried with a napkin.
• Make deep cuts across the rectangle, for more convenient folding of the layer of pulp into a roll.
• The marinade is mixed in a saucepan: garlic cloves are crushed through a press, olive oil and both sauces are added. The mass is thoroughly stirred and seasonings are poured into it. If desired, add adjika, crushed paprika and suneli hops.
• Cooked marinade thoroughly coat the pulp on both sideswith your hands so that the mixture lays down evenly and densely. Wrap the workpiece in a roll and tie it with a thick thread.
• After this manipulation, place the meat in the roasting sleeve and fix the end. Using a needle or toothpick, pierce a couple of small holes to release hot steam during baking.
• The sleeve with the roll is laid on the frying sheet and placed in the oven heated to 180 degrees. Bake for 1.5 hours.
• Then they take the baking sheet with the pork roll out of the oven and make a slit on the sleeve. They unfold it to the sides and put it back in the oven to roast for half an hour. During this time, the surface of the roll is covered with a beautiful browned crust.
• After that, the fire in the oven is turned off, but the food is not taken out of the oven.
• The dish chilled in this way is laid out on a plate, the threads are cut, cut into beautiful portioned pieces and served to the table, garnished with sprigs of greens.

Roll made from shank

Roll of pork knuckle with carrots and chicken breast turns out to be very appetizing, fragrant and juicy. You can add your favorite ingredients and seasonings to the filling. The dish will be delicious both warm and chilled. This snack is used as an ingredient for sandwiches and can also be stored in the freezer for a long time.

Components:

• one pork knuckle;
• half chicken breast;
• 3 liters of water;
• 3 bulbs;
• 2 carrots;
• 2 celery sprigs;
• 2 lavrushka leaves;
• 5 sweet peaspepper;
• one pinch of ground black pepper;
• 4 tbsp. spoons of s alt.

Cooking roll

• First prepare fragrant vegetable broth. Pour a couple of liters of water into a large saucepan.
• Throw all the ingredients and spices there. The onion is washed and cut in half with the husk. Carrots are peeled and also divided into two halves. Celery stalks cut across. Instead of stems, 50 grams of celery roots are also taken. They throw peppercorns, lavrushka and s alt.
• Set the container on the fire, bring to a boil and cook for 30 minutes.



• Meanwhile prepare the knuckle. Wash, scrape the skin well with a knife. Cut along the bone, cutting into the flesh. The bone is cut out, and the pulp with lard on the skin is laid out on a cutting board. The flesh is leveled with a knife so that there are no protruding places or the meat is slightly beaten with a kitchen hammer. S alt and pepper.
• The second carrot is peeled and cut into long strips.
• Spread the carrots in one layer on top of the pulp.
• Then cut the chicken breast into layers and spread on the carrots. S alt and pepper.
• Now carefully roll the stuffed meat into a tight roll.
• Then tie the roll with thread.
• During this time, the vegetable broth was cooked.
• They pull out vegetables and seasonings from the broth and put the roll there, put on fire, bring to a boil. Reduce the flame to a minimum, and cook the roll under the lid for 3 hours. Boiling water is poured during cooking so that the roll is covered with broth.



• Then take the roll out of the container and let it cool a little. Remove the thread cut the roll into pieces.

Pork roll, cooked in the oven from different loin parts of pork carcasses, will be a wonderful decoration of the festive table. And also food brings variety to the everyday diet. It is prepared with any fillings, or simply with seasonings. Bon appetit.