Even for those who are used to buying pork in a store or in the market, the question sometimes arises: what to make from pork skin? Is it possible to eat it at all and will it be tasty? confidently answers: it is possible, tasty and even healthy! At the same time, cooking pork skins is a very creative process. Each experienced hostess comes up with something unique. Jellied meat and hehe are prepared from them, salted, stewed, fried, marinated, boiled. Some add the skin to the borsch, others to the mincemeat for cutlets, others send it under the press and use it as an independent product. In a word, pork skin dishes are very, very diverse.

One of the most interesting options is pork skin rolls. We offer several options! Choose, cook, taste delicious pork skins. The recipe - any of the proposed ones - is simple and does not require much experience from the hostess.

Pork skin - an indispensable product for the preparation of delicious rolls with a variety of fillings.

Pork skin roll with vegetables

Ingredients:

• pork skin - 0.5 kg;
• 2 medium carrots;
• 1 onion;
• 1 bell pepper (preferably bright, red);
• 2-3 cloves of garlic;
• salt and pepper to taste;
• 4 peas of black pepper;
• 2-3 bay leaves.

Cooking:

Peel the carrots and cut into circles. We chop the onion into half rings. From bell pepper we remove the stalk with seeds and cut it into thin strips.

We fry all vegetables in vegetable oil, salt and pepper. Drain excess oil.

We unfold the skin on the cutting board with the fat up, put the vegetable filling on it. Gently turn it into a tight roll and dress it in several places with a thread.

In a saucepan, bring the water to a boil, add salt, add black pepper, peas, bay leaf and garlic. Put the prepared roll in a saucepan and bring to a boil over high heat. Once it boils, set the fire to a minimum and cook for 2 hours.

Cool the finished roll, free from threads and cut into portioned pieces. You can serve both cold and warm.

Pork meat meatloaf

Ingredients:

• pork skin - 0.5 kg;
• pulp or minced meat (pork or beef) - 250 gr.
• salt, pepper, spices to taste.

Cooking:

If we use meat, then beat it to a thickness of not more than 1 cm. Minced meat does not require additional preparation.

We spread the meat on a pork skin, laid out with lard up on board. We turn the skin, stuffed with meat, into a tight roll, tie it with a thread or wrap it in cling film.

Boil in salted water with spices for about 2 hours.

Cool, free from the "shell" and get a great alternative to sausage!

Pork skin stew

Ingredients:

• pork skin - 0.5 kg;
• garlic - 2-3 cloves;
• salt, pepper and to taste;
• chopped greens (dill, parsley, onions, cilantro, basil).

Cooking:

Arrange the washed skin on a cutting board with fat, spread with chopped garlic, pour over herbs and spices. Roll up in a tight roll and dress with thread.

Put the prepared roll in a form for stewing (duckweed, goose, etc.). Add a little water (you can with "Liquid Smoke"), cover and simmer in the oven, heated to 180 ° C for about 2 hours.

Boiled roll with pork skin and herbs

Ingredients:

• pork skin - 0.5 kg;
• greens (dill, parsley, another) - a bunch;
• salt, ground black pepper - to taste;
• garlic - 2-3 cloves.

Cooking:

In boiling water, drop the washed skins and boil for about 1.5 hours. It is important to bring them to readiness, but not to digest.

We spread the boiled skins on a cutting board. Salt, pepper, rub with chopped garlic, sprinkle with chopped herbs. We form a dense roll, wrapping in cling film. It is possible to intercept for reliability with rubber bands “for money”.

Prepared and cooled roll is placed in the refrigerator or in the freezer for 1-2 hours. Cut the frozen ready-made roll into portioned pieces (you can directly in the film).

This appetizer of pork skin is perfect for a feast and a family dinner, combined with mashed potatoes.

You may also have your own, own recipe for pork skin roll. For example, a combination of fried minced meat and vegetables, herbs and boiled eggs, or something else, completely special. In any case, Cozy Kitchen is sure: you will like the pork skin! What to cook from it? This will not be a difficult question for you.

Bon Appetit!

The dish turns out to be especially tasty and attractive, if you add a little lean meat - chicken fillet! Grated zucchini with aromatic and spicy ketchup will add spice to the appetizer, a refreshing aftertaste. Rosemary will emphasize the original flavor and help digestion.

Ingredients for meatloaf:

• skin or thin lard - 500 g;
• chicken fillet - 250 g;
• parsley to taste;
• rosemary (fresh or dry) - a couple of pinches;
• salt with pepper - to taste;
• hot ketchup - 35g;
• young zucchini - 100 g.

Cooking Flavored Roll

Rinse the chicken breast thoroughly, remove all films with cartilage, separate the small fillet, which can be used in other dishes.

Turn the fillet smooth side down, make a small incision and “open”. So it will be more convenient to beat off.

With prepared chicken breast make a big chop. To prevent the meat from tearing, it is better to first beat off with a hammer from the side of large teeth, and then with small protrusions. In the process, the fillet must be gradually stretched to get a uniform thickness over the entire surface.

Wash the zucchini, grate coarsely, add chopped parsley. Throw rosemary and ketchup, mix.

If the skin is uneven or too large a layer of fat, it is advisable to cut off excess. Be sure to peel the skin from the bristles and possible dirt. Slightly add salt, pepper, put the beaten chicken fillet, sprinkle with spices. Distribute the vegetable filling on its surface.

Tightly wrap the skin of meat and zucchini, wrap it with white thread or a cooking tape. Place in the oven (1-1.15 hours), after heating it up to 170 degrees.

Remove from the oven, be sure to cool, and then carefully remove the threads. Cut into slices, serve with bread, vegetables, tomato sauce. The appetizer is incredibly juicy and tender with a pleasant aftertaste of rosemary and ketchup.

Sandwiches turn out to be very tasty if you put seasoned raw champignons on a lettuce leaf and add the roll on top. Before use, the mushrooms must be washed and removed the upper skin, starting from the side of the legs.

Secrets of making roulade

1. The skin should be soft!

1. If the pork skin is tough enough, it is worth it, and immediately start cooking, while it is warm. It is undesirable to leave the roll in the oven for an extra half hour, because the chicken fillet will become dry and tasteless.

1. If the skin remains stiff after making the roll, the slices can be stewed in tomato sauce, which is preferably served. You get an original dish for cereals, pasta and mashed potatoes.

1. Chicken fillet should not be beaten diligently from the smooth side, then when slicing the roll, the meat will not crumble.

Or cartilage. Many hide the skin, considering it an inedible product.

Consider what can be made of pork skin, the rules for its preparation, basic recipes and secrets of cooks.

Before you start cooking certain dishes, it is important to properly prepare the skin so that it is ready for use. First of all, you need to inspect the outside for the presence of bristles. If the bristle remains during processing, it is necessary to singe it over the fire. After that, you need to thoroughly wash the skin under warm running water. If there are obvious dirty marks, then you can rub with a metal brush. Veterinary stamps and quality marks do not harm health in any way, since ink is made from non-toxic substances.

If, according to the recipe, the skin should remain raw, but at the same time it is very tough, it is allowed to pour boiling water over it. To get rid of the unpleasant odor, the skin is soaked for a couple of hours in cold water with several tablespoons of salt.

There are an immense variety of recipes for making pork skins, as they are used almost all over the world. Some recipes are considered native Russian, and some came to us from other countries. It is interesting that the skin is combined with many spices and can be made spicy, sweet or salty.

Depending on the marinades or spices, you can get a variety of flavors from one recipe if you experiment with seasonings. Consider the most common dishes that can be prepared from a seemingly completely inedible product.

Pressed appetizer

In different parts of the world such a dish is called differently - "snack press", "taiga", "Transbaikal", "village". For its preparation, it is necessary to prepare the following products:

• 1 kg of pork skin (may be a little fat)
• 0.5 cup soy sauce
• pepper and salt to taste

To prepare such a dish for a little over an hour. The peeled skin is poured with water and brought to a boil. After 15 minutes, the water must be replaced and spices and soy sauce added. It is desirable that the skins are approximately the same size, for example, square or rectangular. While they are still hot, they need to be layered on top of each other, sprinkled with spices.

From above, a food whip or bag and cargo, weighing at least 2-3 kg (a can of water, for example) are placed on the layers of the skin in a container. After cooling, the snack with the cargo is placed in the refrigerator for several hours. Serve in slices.

Korean snack

The most famous Korean appetizer is pickled pork ears. The skin can be prepared so that it turns out even tastier, the main thing is to observe the proportions of spices and the sequence of actions. Such a dish comes out much cheaper than ears, because the skin is more affordable than pork cartilage, which, due to its popularity, has become an expensive delicacy.

To prepare the skin in Korean, you will need the following ingredients:

• 0.5 g pork skins
• 1 tsp vinegar (can be replaced with apple, rice vinegar or lemon juice)
• 3-4 tbsp soy sauce
• 1 tsp sugar (can be replaced with a spoon of natural honey)
• 0.5 tsp ground black pepper, red or white (can be replaced with mustard)
• 1 tsp paprika (sweet ground pepper or cereal)
• salt - to taste (you need to remember that soy sauce is salty)

The meaning of spices and seasonings is to combine the four main tastes - sweet (honey, sugar), salty (salt, soy sauce), sour (vinegar, lemon) and hot (pepper, mustard).

To give an original taste (optional), you can add the following products:

• green onions
• sesame
• ginger

Cooking:

• Peel the skins, remove the fat if possible, so that the product is less fat and high in calories.
• Pour cold water in a metal container and place on a stove. Bring to a boil and remove, that is, you do not need to boil them, just boil for 2 minutes. If you don’t need to cook the skin from a milk pig, you just need to blanch from a young one. Hard skins can be boiled a little to make them softer.
• When the skins have cooled, they need to be cut into thin strips and put into a container in which they will be pickled.
• You need to add all the seasonings and mix well. Before use, it is recommended to let it brew for at least 2 hours so that the skins are saturated with sauces and spices.

You can store such a dish for a long time in the refrigerator. It is perfect for the role of a snack or salad, goes well with many side dishes and drinks.

To prepare the salad, the skin needs to be washed, peeled from fat and boiled until soft. Cooking time is determined as the product is ready. During boiling you need to constantly remove the foam. When the skin is boiled, it needs to be cooled and cut into thin strips. Separately, you need to prepare the frying for the salad. To do this, use onions, cut into half rings and straws.

It is recommended to fry in olive oil, as it is less caloric, and the skin is quite oily. Vegetables are added to the skins, the salad is seasoned with fried sesame seeds, soy sauce, salt and pepper to taste. For those who like more spicy, you can apply a mixture of peppers.

Rolls

Pork skin rolls mean a dish, the main feature of which is stuffing the skin with ingredients and additional products. In this regard, there are many recipes for pork rolls, consider the most common among them:

• Pork meat roll with vegetables. For its preparation, it is necessary to prepare the following components: 0.5 kg of skins; some vegetable oil; 2 carrots (or 1 large); 1 onion (or 2 small); salt pepper - a pinch; 1 bell pepper; a few cloves. , and you need to peel and cut into rings or straws and fry in vegetable oil (sunflower or olive). The skin must be deployed on the table or board with the greasy side up. The filling is not laid out and is wrapped in a roll. To keep it, you need to bandage the roll with nylon thread in several places. Simmer for about 2 hours, depending on the stiffness of the skin. Add salt, peppercorns, and garlic to the smell in water. Serve in portions in warm or cold portions. This is the easiest option for pork roll, it can be wrapped not only and, but also, and any vegetables to taste - broccoli, green peas, chopped straws, etc.
• Skin meat roll For preparing such a dish, skin, minced meat, onion, carrots and spices are prepared to taste. Vegetables with meat are fried for a couple of minutes in a pan, and then everything is cooked in the same way as in the previous version. Serve the roll on the table chilled, otherwise it may break up.
• Roll of can be prepared according to the same principle, only the filling will be spinach, dill, parsley, arugula - to taste. In green roll, you can add vegetables, minced meat. Cooking it for too long is not necessary and it is recommended for its preparation to take the skin of a young piglet, which will not be tough. With proper preparation, such an appetizer will literally melt in your mouth.

You can also cook a roll of pork skin in foil.

The idea is that it should not be boiled, but baked in the oven or on the grill.

Greaves, Chips and Fries

For cracklings and chips, the skin should be clean, without layers of fat, otherwise the dish will turn out tasty, but unhealthy. This dish in America is very popular and is served in almost every pub or cafe, and is also sold in supermarkets.

To make chips, you need a skin, seasoning and a lot of oil or fat:

• First, the skins are cut in even parts and folded onto a baking sheet. They need to be dried in the oven for several hours.
• Then in a deep container you need to boil the oil and fry the chips there (the same can be done in deep fat). Put the chips on a towel or napkin to remove excess fat.
• Salt, pepper, paprika and other seasonings are added to taste.

Jellied skins

Jellied meat is a fairly common dish, and there are many options. Some cook them clean, others from chicken and gelatin, and others from lard and cartilage. There is also a recipe according to which the main ingredient is pork skin.

Pork bacon roll in the skin - a traditional Ukrainian dish, natural and very tasty.

Such a meat delicacy is baked in a conventional oven.

Any housewife will master the recipe for bacon roll; the main thing is to choose the main product for its preparation.

Fat should be bought fresh with a skin, layers of a thickness of not more than 2 cm by 0.5 kg.

Undercuts will not work, you can take a less expensive fat with a small cut of meat and a soft skin on the sides of the pig.

If the skin is well behind fat, then the pig was young. It is this fat that is necessary for baking it in roll.

Ingredients for 2 layers of fat:

• pork fat - 1 kg
• garlic - 1 head
• ground cumin - 2 tsp. without slide
• ground coriander - 2 tsp. without slide
• black and red hot pepper ground to taste
• chopped dry parsley - 2 tbsp. l
• bay leaf - 12 leaves
• salt to taste

How to cook bacon roll with meat in the oven

1. Rinse lard and under a stream of cold water, thoroughly clean the skin of any dirt.

2. Dry and peel it. If the skin does not peel off well, put the bacon on the board and peel it off, helping with a kitchen knife.

3. Rub the lard with salt on both sides, you should have about 1 teaspoon of salt for each layer.

4. Combine cumin, parsley and coriander and rub them with lard on both sides as well.

5. Peel the head of garlic, cut the cloves with a knife into 2-3 flat parts and evenly spread into layers.

6. Top with laurel leaves broken into pieces and sprinkle with red and black pepper. Leave on for 10 minutes.

Alternatively, stuffed pork lard roll with fresh herbs, red currant berries, prunes, red onions. To make the roll of bacon in the skin more meat, fill it with slices of non-fat chicken breast.

7. Roll up the rolls with your hands. Wrap each roll with pork skin and dress up with culinary twine - this is a thread soaked in vegetable oil.

Rolls should be small - 0.5 kg each, with a diameter of 7-10 cm, otherwise the bacon will not bake inside.

8. Wrap one roll in foil, and put the second one in the baking sleeve and secure with a clip.

You can bake bacon roll from bacon in the foil oven or in the baking sleeve, the tastes will be slightly different, so experiment what you like best.

9. Put prepared rolls in the skin in a hide on a baking sheet and put in an oven preheated to 180 degrees for 1.5 hours.

Step by step photo to the recipe:

10. Then remove the baking tray with rolls from the oven, unfold and transfer to a wire rack with a plate set under it, so that the excess fat is stacked.

11. Cool and transfer to a clean container, refrigerate for 3-4 hours to give a denser and more elastic consistency.

The excess fat from rolls can be used in the preparation of any other culinary dishes, for example, fry potatoes with mushrooms on it.

12. Cut the finished baked roll of lard in pork skin before serving in small circles.

And you can serve with potatoes in any form - boiled, fried, baked, mashed potatoes, with rice and, of course, with borsch!

Mustard, ketchup and horseradish are offered for the roll.

On holiday, you can include this type of roll in a traditional meat plate.

Bon Appetit!

Despite the fact that not many recipes are created from pork skin, one of them, pork skin roll, can surprise even the most sophisticated culinary gourmets with its own taste. A dish is created quickly, but it takes a very long time to cook, because in order to boil pork skin until soft, it takes more than one hour. At the same time, you can stuff the skin not only with garlic, salt and black pepper, but also with a vegetable mass, for example carrot. So that the mass does not "go" into the broth during cooking, it must be rubbed on a coarse grater.

Ingredients

• 500 g pork skins
• 1 large carrot
• 2-3 cloves of garlic
• 1 tsp salt on the skin and 2 tbsp. l into the broth
• 0.5 tsp ground black pepper
• 2-3 bay leaves
• 10 peas mix peppers

Cooking

  1. First, prepare the filling. Peel the carrots, rinse in water and rub on a coarse grater.

  2. Wash a piece of pork skin several times in water, carefully scraping it off the skin with a knife. It is desirable that the layer was rectangular in shape - it is so easier to twist it with a roll, but nothing prevents us from cutting it if it is not perfect. Put the skin on the board, salt and pepper it evenly.

  3. Put the carrot mass on it. Peel the garlic cloves from the husks, rinse them in water and cut into slices. Put on the carrots.

  4. Roll up the skin with the filling with a roll, pressing it with all our strengths, and tie it with culinary twine or thread, especially along the edges, so that the filling does not boil during cooking.

  5. Put the roll in a cauldron, pour salt and peas of black pepper, bay leaves. Pour water so that it completely covers the roll and place the container on the stove. Bring to a boil, reduce the heat to a minimum and we will boil our dish for 2 hours. If the water boils, then we will add it a little.

  6. Once the specified time has passed, we take the roll from the broth into a bowl, press it down with a second bowl of water or a platter with oppression and let it cool in the cold. In no case will we cut the roll warm, as it will immediately open. The roll must be cooled and then its layers will clutch among themselves! Cut the cold product into thin slices and put on lettuce leaves in a plate. Serve chilled with various sauces to the table.

Mistress note

1. Scalping and treating with a stiff dishwashing sponge will help remove dirt from the skin, but not the veterinary service seal in blue or green ink. This stamp is difficult to scrape off, preserving the integrity of the skin layer - you will have to cut the painted area with a sharp knife.

2. It is better to wrap the semi-finished product with threads not only along but also across to keep the filling at the edges. You need to remove the threads after the roll is standing under the press, and it is more convenient to use scissors.

3. The skin of a young animal is thinner, more elastic and more tender than the skin of an old one. The fat layer on it is whiter and tastier. It is easier to remove the remains of bristles from it. When buying the main ingredient, these factors are preferably taken into account.

4. The outer side of the finished dish is usually light beige. Its color will become more expressive and rich if you put a large handful of onion husks or a pinch of turmeric in the broth.

5. When serving, thin roll plates are decorated with lemon, pieces of pickled vegetables, olives and olives. Of the sauces, mustard, garlic and tomato are recommended. With hot Russian mustard and horseradish, these slices also go well together.

6. Appetizers have about the same calorie content as amateur sausages, that is, less than fried pork or salted lard. And yet, a day more than 100-120 grams of pork skin roll is not worth it.