Description

Boiled bacon roll- a simple, but tasty and very satisfying dish of Ukrainian cuisine, which you can easily cook at home according to our step-by-step recipe with a photo.

To do this, you will need the simplest and most affordable products: thin lard, which can be easily rolled up, a little chicken (we will stuff the roll with it, although you don't have to) and spices (salt, garlic, pepper). These ingredients will make a great Ukrainian appetizer or filling for sandwiches.

One of the advantages of boiled bacon roll, in addition to its excellent taste, is its long shelf life. In the refrigerator, such a roll can be stored for two weeks or even more. But, we think, you will not be able to check this, since the lard roll with chicken according to our recipe is usually eaten almost immediately after cooking. We will now deal with the latter.

Ingredients

• 
  (2 kg)
• 
  (1 PC.)
• 
  (1 head)
• 
  (taste)
• 
  (taste)

Cooking steps

We prepare the products necessary for the roll: 2 kg of thin lard, one chicken leg and spices.



If the bacon is a little thick, as in our case, it must be cut off, otherwise it will not work to roll up a tight roll.... You can make lard from the scraps or use them for frying in borscht.



Salt and pepper the prepared piece of bacon to taste, but do not save (!). Then we put on it the chicken leg cut into small pieces without the skin. You can also add chopped carrots to this (it will give a beautiful color, but also a boiled carrot flavor, which not everyone likes) and garlic (if you are not afraid of the subsequent smell from the mouth). We'll restrict ourselves to chicken.



We wrap the bacon in a tight roll without voids in the middle and tie it with threads. Now you can immediately put it in a saucepan filled with water and send it to simmer for 1.5 hours on low heat. But in this case, a significant proportion of the bacon will be melted, and the taste of the roll will be completely different.



Therefore, we will act differently. We wrap the roll in a regular food bag (for example, from under the bread), squeeze out the air, tie it tightly and put it in cold water, and then send it to the stove for the same 1.5 hours. If you are afraid that the polyethylene will melt during the cooking process, you can wrap the roll in a culinary sleeve, but believe me, this is not necessary, since the food bag, gradually heating up along with the water in the pan, does not melt. Yes, you can put a couple of bay leaves and a few black peppercorns in water (in the first cooking option) or in a bag (in the second) to enhance the aroma of the spices.



Cool the finished boiled lard roll, wrap it in paper or foil and send it to the refrigerator for storage. As we have already said, it is stored for quite a long time. And we serve sliced ​​bacon with bread, mustard or horseradish.



Bon Appetit!

Boiled bacon roll is a very simple, but very satisfying and tasty dish that appeared in Ukrainian cuisine and spread throughout all Slavic countries. You can easily cook boiled bacon roll at home using one of the recipes below.

The indisputable advantage of the boiled lard roll is its long shelf life - a week in the refrigerator and more than a month in the freezer. That is why bacon roll can be prepared if you follow the correct dietary nutrition, because it is absolutely not necessary to consume the entire prepared product at once.

Recipe 1. Boiled lard roll with chicken.

The beauty of this recipe is not only in its excellent taste, but also in the fact that chicken reduces the total calorie content of the product and introduces the proteins we need so much into the dish.

You will need:

• Thin lard - 2 kg,
• Chicken breast - 1 large or 2 smaller
• Salt to taste
• Pepper to taste
• Garlic - 1 head
• 3 bay leaves

Cooking.

The lard for making the roll should be on the skin. Its thickness should not exceed 1.5 centimeters.

The prepared piece of bacon must be decomposed, salt and pepper. Then you need to put the chicken meat on one half. Salt the chicken again and squeeze the garlic onto the chicken.

We wrap the bacon in a tight roll, leaving no empty spaces in the middle. We tie the roll tightly with threads. We wrap the bacon roll in a food bag or in a culinary sleeve and tie the bag, having previously released all the air from the bag. We also put 3 bay leaves and a few peppercorns in the bag.

Put the roll in a bag in a saucepan with cold water and set on medium heat for 1.5 hours.

The finished boiled lard roll with chicken should be wrapped in paper or foil and cooled before use. Serve sliced.

Recipe 2. Boiled bacon roll with garlic.

This is a delicious and easy to prepare snack that is even easier to prepare than the previous version of the boiled roll. To prepare a roll of boiled lard with garlic, you will need lard with meat veins no more than 4 cm thick and a soft, not thick skin.

Ingredients.

• Lard 1, 5 kg,
• Garlic - large head,
• Salt to taste
• Ground black pepper - to taste
• Thread for tying

Cooking process.

Grind the garlic by passing it through a press. We wash the fat and scrape off all the dirt from the skin. We make transverse cuts in the fat, not reaching the skin. Salt and pepper the bacon on top, and fill the cuts with a mixture of salt and garlic. We fold the bacon very tightly along the cuts, as shown by the arrow in the figure.

We tie the roll tightly and put it in a saucepan with lightly salted water. After the water boils, make a slow fire and cook the roll for 1.5 hours. In the middle of cooking, it is recommended to turn the roll over. When the boiled roll with bacon and garlic is ready, it is recommended to cool it under a press before use, and only then remove the threads.

Recipe 3. Roll boiled from bacon with carrots and pepper.

The recipe for boiled lard roll is a decent snack for any occasion. For cooking, I recommend taking a 1 kg piece of lard with a meat vein. The fat should not be thick.

Ingredients:

• lard with a layer - 1 kg.
• coarse salt - 2 tbsp. spoons
• a mixture of peppers - 1 tbsp. spoon
• carrots - 1 large
• bell pepper - 1 piece,
• garlic - 1 large head
• greens
• thyme - to taste
• coriander to taste
• mustard - to taste

Cooking.

Pepper and salt a piece of bacon, season with spices and leave to saturate with aromas for an hour and a half. At this time, cut the carrots and peppers into thin strips, slice the garlic cloves lengthwise. Tear the greens with your hands. Put all this on a piece of bacon. You can also make small cuts in the bacon and stuff them with vegetables. We tie the bacon with a thread, under which you can also slip a few bay leaves.

Pack the roll in a bag or culinary sleeve. Cook for 2 hours. Put the finished roll without taking it out of the bag overnight under oppression. Serve the boiled roll cut into thin slices.

Boiled bacon roll is always delicious. See for yourself

Insanely delicious boiled thin lard roll

Insanely delicious boiled thin lard roll.

Cooking recipe with filling, which, in principle, can be anything. The main idea!

Boiled bacon roll is in itself a simple, tasty and very satisfying dish. Taken from Ukrainian cuisine, you can easily prepare it at home using a step-by-step recipe with attached photos.

To do this, you will need the simplest and most affordable products.

Namely:

• Thin lard that can be easily rolled up.
• Just a little chicken for internal stuffing. You can also use pork or beef meat!
• Spices (common salt, garlic and pepper).

From these ingredients you will get a delicious Ukrainian appetizer or filling for sandwiches.

• We prepare the products necessary for the roll:

2 kg of thin lard, one chicken leg and spices.

2. If the bacon is a little thick, as in our case, it needs to be cut, otherwise you will not be able to roll a tight roll. You can make lard from the scraps or use them for frying in first courses.

3. Salt and pepper the prepared piece of bacon to taste. At the same time, we do not save! Then we put on it the chicken leg cut into small pieces without the skin. You can also add chopped carrots here (it will give a beautiful color, but also the taste of boiled carrots, which not everyone likes), you can use any greens and garlic (if you are not afraid of the subsequent smell from the mouth).

4. Wrap the bacon in a tight roll without voids in the middle and tie it with threads. Now you can immediately put it in a pan filled with water and send it to cook on low heat for 1.5 hours. But in this case, a significant proportion of the bacon will be melted, and the taste of the roll will be completely different.

5. Therefore, you can act differently.

We wrap the roll in a regular food bag (for example, from under the bread), squeeze out the air, tie it tightly and put it in cold water, and then send it to the stove for the same 1.5 hours. If you are afraid that the polyethylene will melt during the cooking process, you can wrap the roll in a culinary sleeve, but believe me, this is not necessary, since the food bag, gradually heating up along with the water in the pan, does not melt. Yes, you can put a couple of bay leaves and a few black peppercorns in water (in the first cooking option) or in a bag (in the second) to enhance the aroma of the spices.

6. Cool the finished boiled bacon roll, wrap it in paper or foil and send it to the refrigerator for storage. As we have already said, it is stored for quite a long time. And serve lard in sliced ​​form with bread, mustard or horseradish. Balsamic sauce is also good.

That's all the wisdom. Delicious!

Step 1: choose the lard.

To make a lard roll, you do not need to spend a lot of money and buy breathtakingly expensive bacon, the simpler, the better, the underwire for making this type of roll will definitely not work from it, other equally tasty dishes are prepared. Take the usual, not expensive lard with a little meaty bloom. The main thing is that the lard is fresh, preferably homemade, with a soft skin that easily lags behind the pulp. Lard from the sides of the pig will suit you. Preheat the oven up to 180 degrees.

Step 2: rinse, skin and season the bacon.

We take lard in our hands and under a stream of cold running water with the help of a knife we ​​clean the skin from dirt, the pigs are not very clean animals, therefore we clean it thoroughly and diligently. Then we wash the bacon and remove the skin from it by hand. If you bought very fresh lard of a young pig, then the skin will be removed with one jerk of the hand. If the lard is less fresh, put the lard on a cutting board and help yourself to remove the skin with a kitchen knife. Then we take salt and rub lard with it on both sides. There should be a little more salt than you usually put on pork chops, about one teaspoon for each roll. Now, in order for the lard to turn out fragrant, we will use spices. We take 2 teaspoons of ground cumin, 2 tablespoons of ground parsley, 2 teaspoons of ground coriander one level teaspoon for each roll and rub these spices into bacon on both sides. Then 1 head of garlic peel off the peel, cut the cloves with a knife into 2 - 3 flat parts and evenly spread them on the layers of bacon. Put 12 laurel leaves on top, 6 for each piece of bacon and sprinkle to taste with two types of ground peppers, red and black.

Step 3: roll up and prepare the rolls for baking.

We give layers of bacon, settle a little in spices and salt, 10 minutes is enough, and roll up the roll with clean hands. Simply fold over one end of the bacon and roll it into a tight tube with your hands away from you. Then wrap the roll with pork skin and tie with a cook's twine - a thread soaked in vegetable oil. Pork rolls can be baked in foil or in a baking sleeve, the tastes of such rolls are slightly different, first try 2 options, and choose what suits you best. Wrap one roll tightly in foil, put the second in a baking sleeve and pinch with a clip. The rolls are not large, about half a kilo each, approximately the diameter of the rolled roll is from 7 centimeters and above, but not more than 10 centimeters.

Step 4: bake bacon rolls.

Put the rolls prepared for baking on a baking sheet and put in an oven preheated to 180 degrees. We bake them 1 hour and 30 - 40 minutes. Then we take out the baking sheet with rolls from the oven, gently holding it with a kitchen towel. We unfold and transfer the finished rolls to a wire rack with a plate placed under it in order to stack excess fat. Let the rolls cool down, put them on a clean plate and put them in the refrigerator on 3-4 hours in order for them to thicken. The excess fat drained from the rolls can be used in the preparation of any other culinary delights.

Step 5: serve bacon roll.

Lard roll is served on a cold platter, cut into small rings. This roll can be served with fried or baked potatoes, mashed potatoes or boiled rice. It can be eaten with any type of bread. Mustard, ketchup and bitter horseradish are very impressed with the bacon roll. Often this type of roll is included in the cold cuts, which are cut on the festive table. An excellent appetizer for aperitifs and a great addition to red borscht. There are no time limits for the lard roll, it can be eaten for dinner, lunch and breakfast, with or without a side dish. Bon Appetit!

- - Lard roll can be stuffed with herbs, dill and parsley, red currant berries, prunes, Crimean onions. - If you want your roll to be more meaty, take non-fatty meat, chicken breast is perfect. Cut it into slices, add spices and roll with the roll. It turns out very tasty and less fatty. - Of course, the aroma in the kitchen will be breathtaking, but you should not try hot rolls, since they are very fatty and people who are not used to eating fried bacon often end up suffering from pain in the liver. - If you do not like the set of spices selected in this recipe, you can add those that you like best. - If you do not have cooking twine soaked in vegetable oil, you can tie the rolls with a thick thread. - Do not make the rolls very thick more than 10 centimeters, the bacon inside such rolls does not bake well.

Have you ever tried bacon roll? If not, then today we will describe several detailed recipes, thanks to which you can make the presented appetizer yourself. It should be noted that there is nothing difficult in the preparation of this slicing. However, one cannot but say that it turns out to be very fatty and high-calorie. In this regard, it is highly discouraged to use it every day.

Step-by-step recipe: pork lard roll (boiled)

If you want to pamper yourself with high-calorie slicing, we recommend making it yourself. To do this, you will need:

• fresh pork fat - about 500 g;
• small garlic cloves - 3 pcs.;
• bay leaf - 2 medium leaves;
• black pepper, salt, ground red pepper - use as desired and to taste.

Main ingredient processing

To make the fat roll turn out beautiful and very tasty, it is recommended to take a piece of pork fat that is not very thick. Its skin must be cleaned with a knife and then rinsed thoroughly in cold water. After that, the fat must be dried with paper towels.

Shaping snacks

Pork lard roll forms quite easily. To do this, the processed layer of fat must be abundantly flavored with red and black pepper, as well as fine salt. Further, in the inner part of the product (not on the skin), it is required to make several cuts, where in the future you should place thin slices of garlic, as well as broken laurel leaves.

After the described actions, the layer of pork fat must be wrapped in a tight roll and tightly tied with threads.

Heat treatment

How should pork lard be cooked? The roll boiled from such a product turns out to be very tasty and tender. Of course, you can simply dip it in boiling water and simmer it over low heat. However, this process will tend to melt the fat, which will make the product less tasty. In this regard, we offer you another cooking option.

Thus, the formed bacon roll must be placed in a tight plastic culinary bag, and then tied very tightly. After that, the product must be dipped in boiling water and cooked over very low heat for about 2 hours.

Correct serving of snacks to the table

How should lard be served at the dinner table? The boiled roll must be removed from the pan, and then wrapped in thick foil and wait for the product to cool completely. After that, it is advisable to keep the snack in the refrigerator for 24 hours.

After the specified time, the bacon roll can be safely cut into not very thick pieces. It is advisable to serve such an appetizer to the table along with mustard or horseradish. It should be noted that this product can be stored in the refrigerator for quite a long time. It is also very convenient to take it with you on a hike, you just need to wrap it in food foil.

How to cook bacon roll in the oven?

You can make such a high-calorie snack in different ways. How to cook on a stove has been described in detail above. Now we want to tell you how to bake such a dish in the oven. For this we need:

• pork fat as fresh as possible - about 1200 g;
• large juicy carrot - 1 pc .;
• fresh garlic cloves - 10 pcs.;
• fine granulated sugar - ½ a small spoon;
• mustard - 2 large spoons;
• ground sweet paprika - dessert spoon;
• chopped red pepper - dessert spoon;
• chopped black pepper - dessert spoon;
• liquid smoke - 4 large spoons;
• small table salt - 2 large spoons.

Preparing the main product

If you want to make it more fragrant and then we recommend using the presented recipe. Lard roll turns out to be very tender and soft. Such a dish can be safely served to the festive table with alcoholic drinks. But before doing it, you should carefully process the lard. It must be freed from the skin and rinsed thoroughly in warm water. After that, the product must be dried with paper towels.

Forming and heat treatment process

After the lard is processed, you need to start preparing the marinade. To do this, you need to mix mustard with granulated sugar, salt, sweet crushed garlic, as well as pepper (red and black) and liquid smoke. If the taste of the last ingredient does not suit you, then you do not need to use it.

After receiving a fragrant marinade, they need to generously lubricate the entire processed and dried piece of bacon. Next, evenly spread the carrots, chopped on a coarse grater, on the product. At the end, the layer must be wrapped in a tight roll and tied with a tourniquet. In this state, the bacon needs to be placed in the baking sleeve and left aside for a few minutes. After half an hour, the snack can be safely sent to the oven. In this case, the kitchen device must be preheated to a temperature of 180 degrees.

It is recommended to cook a delicious and aromatic pork roll with carrot filling for 90 minutes. This time should be enough for the appetizer to be completely baked, to become as tender and soft as possible.

We serve delicious and high-calorie cuts

After the above time has elapsed, the culinary sleeve with the roll should be carefully removed from the oven and placed on a flat plate. After the bacon has cooled slightly, the bag must be opened, and the product must be transferred to a container with a lid or tightly wrapped in culinary foil. In this state, it is advisable to keep the finished roll baked in the oven in the refrigerator for several hours.

When the lard is completely solidified, you can safely remove it and cut it into not very thick and large pieces. It is advisable to present such an unusual roll to the dinner table with slices of bread, as well as mustard or some other sauce.

It should be especially noted that it is highly undesirable to consume such a snack for those who have problems with the digestive tract, as well as overweight.