Many meat dishes are already a little boring, and you want something new and original? We offer you to cook a stunning and delicious pork peritoneum roll that will definitely not leave anyone indifferent. You can serve such a dish with any side dish, or you can just put slices on bread and make a delicious sandwich.

Peritoneum Pork Roll Recipe

Ingredients:

• pork peritoneum - 1 kg;
• vegetable oil - 3 tbsp. spoons;
• garlic - 3 cloves;
• soy sauce - 2 tbsp. spoons;
• worcester sauce - 5 drops;
• spice.

Cooking

Now we will tell you how to make roll from the peritoneum. So, first we thoroughly wash the pork and carefully dry it with a paper towel. If you come across a very thick piece and not convenient for folding, then we cut it carefully along the thickness, but not to the end, after which we open it like a book. Next, we make deep cuts across the meat, at a small distance from each other.

In a bowl, mix a “cocktail” to lubricate our roll. We clean the garlic from the husk, squeeze it through a press, add vegetable oil to it, pour in the Worcester sauces, and, if desired, put ground paprika or seasoned hop-suneli. Then, with a clean palm, we liberally grease the meat cooked with the spicy mixture, first on one side, tightly turn it into a roll, smearing the other side along the way.

Next, we bind the resulting "sausage" with twine, place the roll in a baking sleeve and tightly fix the ends. After that, we make several small openings on top of the toothpick for steam to exit and lay the pork on a baking sheet. We bake the roll from the peritoneum in the oven, heated to 180 degrees, for about 1.5 hours, depending on the weight of the pork. Then we carefully take out the dish, cut the sleeve, turn it to the sides, and bake for another 30 minutes until the crust forms. Now turn off the oven and leave the dish there until it cools completely, after which we transfer to a beautiful dish, remove all the threads, cut into slices, put in the refrigerator for 15 minutes, and then serve.

Pork peritoneum roll in foil

Ingredients:

• pork peritoneum - 1 kg;
• garlic - 8 cloves;
• hot peppers - 1 pc.;
• spice.

Cooking

To prepare the roll from the peritoneum, take the meat and salt with dry salting. To do this, pour salt in a small tray so that it completely covers the entire bottom of the vessel. Now gently lower the peritoneum there and put it on the salt with the skin down, sprinkling also the top and sides of the piece. In this form, we send pork all night or in the refrigerator or just leave it on the table in the kitchen. During this time, the meat will start up juice, and in the morning it can already be cooked.

The next day, we wash the peritoneum quickly under water, thereby removing all the salt. With a knife across the meat piece do skins deep cuts. We clean the garlic, squeeze it through a press and mix it with hot pepper, twisted through a meat grinder. Mix everything thoroughly and rub the peritoneum with the resulting mixture on one side, thoroughly smearing the incisions. Now we turn the pork tightly roll, at the same time smearing the other side, and tighten the twine so that it looks like a big sausage.

Next, take a sheet of foil and wrap the resulting roll in 2 layers. Place it on a baking sheet, or put it in a baking dish. Preheat the oven to 180 degrees and bake our dish for about an hour and a half. Carefully remove the prepared meatloaf from the peritoneum, release it from the foil and allow it to cool properly. After that, cut the threads from the meat, cut into slices and treat everyone.

• Pork peritoneum (brisket, undercuts, pusanin) 2 - 2.5 kg
• salt - 1.5 tsp per kg
• garlic - 4-5 cloves
• coriander to taste
• freshly ground black pepper - to taste
• coriander - 1 tsp
• gelatin - 2 leaves or 1 tablespoon in powder
• onions - 1 pc.
• carrots - 1-2 pcs.

Cooking process:

We thoroughly clean the pork peritoneum skin, scrape it from pollution, wash it and dry it with a paper towel.

If a large piece is cut into two parts. Salt, and with a sharp knife we \u200b\u200bmake punctures and we stuff with garlic.

Sprinkle with chopped bay leaves, coriander and freshly ground black pepper.

In order to make our roll better grasp, and to be calmer that it does not fall apart when sliced, we spread the leaves of gelatin on top, you can sprinkle with gelatin in powder, about 1 tbsp. l

We roll it into a roll, we tightly tie it with culinary threads. Sprinkle with paprika and garlic on top. Paprika will give the roll a beautiful red tint from above, only you need to choose a bright one. We shift to the container.

We cover the dishes with rolls well with cling film in 2-3 layers so that air does not get in, and send them to the refrigerator. for 2-3-4 days.

Then we take it out of the refrigerator and leave it at room temperature for 1-2 hours. I hope you remember from the previous recipe that such pottery before use must be filled with water for 20-30 minutes. Then we drain the water, put the onion and carrot, sliced \u200b\u200bin slices or slices, into the bottom of the dishes, tear the bay leaf into pieces. If you have other dishes, then we do not manipulate with water.

On top of the vegetables we spread the rolls at room temperature, with the skin down so that the cuts are on top. We put the plates of garlic, which were on top under the meat, under the rolls.

Cover with a lid and send to a cold oven, gradually heating to 200 degrees. If you have other dishes, then the best temperature is 170-180 degrees. If there is no cover, cover with parchment paper, in extreme cases, with foil. And cook until cooked.

We take it out of the oven, I cooked for 3 hours in a Roman pot, this is due to the fact that I increased the temperature of the oven gradually, increasing it every 10 minutes.

We shift the finished roll into a container, let cool. Then we tightly wrap it in cling film and put it in the refrigerator so that it grasps properly.

Pork peritoneum roll at home is ready!

Bon Appetit!

   Calorie content:   Not specified
   Time for preparing:   Not indicated

  Pork peritoneum makes wonderful cold snacks, cold cuts for sandwiches, sandwiches or a hot meal for the festive table. Depending on the thickness of the piece, the peritoneum is baked in foil or in a mold, or rolled into a roll, tied with twine and boiled or baked in this form. The fatter the peritoneum, the tastier it is hot, and the more meat layers, the better it will turn into a roll or cut. You can’t even imagine how tasty this one is.
  Cooking pork peritoneum in the oven is a simple process, but it will take at least 12-14 hours to prepare the meat. So that the meat fibers have time to soak in spices, mustard, salt, the meat is rubbed in advance with an aromatic mixture and left to marinate in the refrigerator for the night, or better for a day. Then it is wrapped in foil or baked in a form, be sure to cover it so that the meat does not dry out. Served baked peritoneum can be as a whole piece, on a large dish surrounded by fresh vegetables, pickled cucumbers or a tomato, or sliced. Well, let's start cooking pork peritoneum, baked in the oven in foil, a recipe with step-by-step photos of which I described in detail below.

Ingredients:

- fatty pork peritoneum - 700-800 gr.;
- Russian mustard acute - 1.5 tbsp .;
- soy sauce - 2 tbsp .;
- black pepper peas - 1 tsp;
- coriander (grains) - 1 tsp;
- large table salt - incomplete tsp (taste);
- garlic - a small head.

How to cook with a photo step by step

When slaughtering pork for meat, such a part as the peritoneum, fat with layers of meat, raises many questions about what to make from it. You can cook a lot from the peritoneum, smoke, boil in the husk, salt in brine, from the top you can cook good boiled pork, but you never know what. But best of all and tastier the roll comes out from the sternum and peritoneum, moderately salted boiled or roasted in the oven, which I often do.

Here, with such a peritoneum (kilogram 7-8) cut out along with part of the sternum from the carcass of a boar, we will make rolls. Wash the peritoneum, moisten the skin with warm water and carefully scrape with a knife, dry excess moisture with cloth napkins, a towel. Visually, we estimate how many rolls we have.

Since we won’t be able to wrap a small roll almost from thick schmat, we select thinner places and cut out smaller pieces for rolls, and spin a big roll from a thick piece. From the lower, inguinal part of the peritoneum, two fatty pieces remained. We cut out a layer of medium fat from them, put it all together, it will turn out quite decent   meatloaf, do not disappear the same good.

For preparation of curing mixture  we will need salt directly, not very large, garlic and seasonings is for your taste, I use the ready-made seasoning "for lard and bacon". It is better to rub the garlic on a grater so it is more quickly "absorbed" by fat. We mix all the ingredients with such a calculation as to be enough for the whole batch, the excess will be lost. With garlic, the curing mixture is not stored for a long time, the garlic dries and acquires an unpleasant smell.

On chopped pieces for rolls, rub with our hands with a curing mixture. Thick pieces, pierce in several places with a knife, on the entire blade, and salt from the inside, you can add more seasoning to it. From the cooked salted pieces, roll the rolls. For this, any twine is not a thick rope, I use a thick silk thread. We twist the roll as tightly as possible, but in order not to cut the skin with a cord.

Tied rolls, from the outside also rub with a curing mixture, and put it separately into plastic bags. Now rolls should lie down for a day at room temperature on a saline.

Since the rolls will give a pickle, and the bag can leak, we put them in what kind of dishes, for example, spacing. For a day, turn three or four rolls on different sides, without letting the brine flow out.

  Since I make rolls in such quantities only in winter, after one day I cook one or two, and freeze the rest. Big roll is better to boil. If bake thick roll  in the oven, it’s poorly fried, inside it turns out semi-fried and salty. When baking at high temperature, the fat is melted, the roll is semi-empty and stiff. But this is how it turns out for me, I'm not a cook, so I only advise the best from my own experience.

For cooking the roll, we look for suitable dishes, rinse the roll, stack, fill with water. If the roll is at the bottom, then at the bottom of the pan, you need to put some kind of protection against burning. Add seasoning to the pan, I usually put peas and bay leaves, and a little salt. Cook for two hours, periodically turning it over. We free the finished chilled roll from the threads, rub it with the otzhika with grated garlic and ... you won’t drag it by the ears.

For baking roll in the oventake smaller rolls. We rinse well, if during cooking excess salt is washed off with water, then when frying, the crust on the roll will be baked with salt. We put one roll in a baking sleeve, another tightly wrap with foil. Rolls are fried for an hour and a half two, depending on their size, at a temperature of 130-140 °, turning them over two or three times. Do not forget the sleeve, in several places, pierce with a needle or a toothpick, but it will burst.

If during frying the roll does not brown and does not crust, then in the last 15-20 minutes of cooking we add temperature. When cooling the roll, I do not remove the thread from it, since when they are removed, most of the crust breaks. Threads are best removed after cutting for consumption.

Many meat dishes have become boring already, and want something original and new? We offer you to cook a delicious and stunning pork peritoneum roll that will definitely not leave anyone indifferent. With any side dish you can serve such a dish, or you can just put slices on bread and make a delicious sandwich.

Peritoneum Pork Roll Recipe

• Spice
• Five drops of Worcester sauce
• Two tablespoons of soy sauce
• Three cloves of garlic
• Three tablespoons of vegetable oil
• One kilogram of pork

Cooking

So, the first thing to do is to thoroughly rinse the pork and dry it thoroughly with a paper towel. If you get a thick enough piece and uncomfortable for folding, then carefully cut it lengthwise in thickness, but not to the end, and then open it like a book. Further across the meat we make deep cuts, from each other at a small distance.

Knead a cocktail in a bowl to lubricate our roll. We peel the garlic from the husk, squeeze it through a press, add vegetable oil to it, pour in Worcester and soya sauces, add adjika, seasoning hop-suneli or ground paprika if desired. Then, we liberally smear our meat with a clean palm with a cooked spicy mixture, first on one side, turn it tightly into a roll, smearing the other side along the way.

Next, we tie the resulting sausage with twine, place the roll in a baking sleeve and fasten the ends tightly. After that, we make several small holes on the top with a toothpick so that the steam comes out and lay the pork on the baking sheet. We bake for about 1.5 hours our roll of pork peritoneum in the oven, preheated to 180 degrees, the cooking time may depend on the weight of pork. Then we carefully remove the dish, cut the sleeve, tuck it to the sides, and bake for another half an hour until the crust forms. Now turn off the oven, remove the threads, cut into slices, put in the refrigerator for 15 minutes, and then you can serve to the table.

Pork peritoneum roll in foil

For cooking, we need the following ingredients:

• One kilogram of pork peritoneum
• Spice
• One hot chilli pepper
• Eight cloves of garlic

Cooking

In order to cook a roll of pork peritoneum, you need to take the meat and salt it with dry salting. To do this, pour salt in a small tray so that it completely covers the entire bottom of the dishes. Now we carefully lower the peritoneum there and put it with the skin down on the salt, also sprinkling the sides and top of the piece. We send pork in this form for the night or in the refrigerator or just leave it on the table in the kitchen. During this time, the juice will let the meat, and in the morning it will already be possible to cook.

The next day, we quickly wash the peritoneum under water, thereby removing all the salt. Across the meat piece with a knife, make deep cuts on the skin. We clean the garlic, squeeze through a special press and mix with hot pepper, the pepper should be twisted in advance in a meat grinder. We mix everything thoroughly and on the one hand we rub the peritoneum with the mixture, we carefully lubricate the incisions. Now tightly roll the pork tightly. Now tightly roll the pork roll, at the same time we grease the other side, and tighten the twine so that it looks like, it becomes a big sausage.

Then you need to take a sheet of foil and wrap the resulting roll in two layers. Place it on a baking sheet, or lower it into a baking dish. Preheat the oven to 180 degrees and bake our dish for about an hour and a half. Carefully remove the prepared meatloaf from the peritoneum, release it from the foil and allow it to cool thoroughly. After that, we cut the threads from the meat, cut into slices and treat everyone.

Pork Peritoneum Roll Foil Recipe

The peritoneum baked in the oven according to this recipe is obtained juicy, soft with a golden crust. To the best of pungent and very fragrant.

If you purchased a peritoneum or a piece of fat with hard, thick skin, then bake it in the oven, previously marinated in oil and spices in the refrigerator, for a bit. You will be satisfied with the result.

To prepare the roll from the peritoneum, we need the following ingredients:

• 10 bay leaves
• Two tablespoons of olive oil
• Salt to taste
• One teaspoon of black pepper
• One teaspoon of red pepper
• One head of garlic
• Two kilograms of peritoneum

We cut the peritoneum into strips, but do not completely cut it, into three centimeters of stripe width.

We prepare a curing mixture for the peritoneum, squeeze the garlic with garlic ginger or grate it, add black and red pepper, salt, mix everything thoroughly and pour olive oil to leave the gruel.

We rub the peritoneum with this mixture from all sides and even in the slots, then insert the bay leaf into each slot.

We wrap the peritoneum in foil and send it to the refrigerator for a day, for better pickling.

After a day, bake the peritoneum in foil for 40 minutes at 180-200 degrees.

Try to cook the peritoneum baked in foil, it is very tasty and cold and hot. Fat lovers will like it very much. We shift the cooled piece into a container, cover hermetically with a lid and send it to the refrigerator for storage.

Pork peritoneum roll

At the market, choose the peritoneum of young pork, there will be little fat on such a piece, the meat layer will be large. Most still do not know how to cook pork peritoneum roll. It will turn out a delicious meat delicacy, and you will often cook it in the future.

For cooking, we need the following ingredients:

• Salt and ground black pepper to taste
• Two tablespoons of chilli peppers, it should first be grind in a meat grinder.
• 0.7-1.5 kilograms of pork peritoneum
• Eight cloves of garlic.

Cooking

The first step is to dry salted salt peritoneum. Thus, pour in a tray of salt so that it covers the entire bottom of the bowl. Do not spare the salt, because it does not take the fat too much. Then we take the peritoneum and lower it on salt with the skin down. Sprinkle the sides and top with plenty of salt. In this form, the peritoneum is sent to the refrigerator for the night, or you can simply leave it on the table. The meat will drain the juice, and in the morning it can already be cooked.

The next day, remove all excess salt from the meat. Make deep cuts with a knife to the skin across the meat piece. Peppers and garlic are combined, mix and rub the peritoneum with the mixture on one side, the cuts should also be smeared.

Now tightly roll the peritoneum, smear at the same time the other side. Pull the roll so that it looks like a large sausage with a harsh thread or twine.

We take the foil and wrap the resulting roll in two layers of foil. Place it in a baking dish or baking sheet. It is necessary to preheat the oven in advance to 180 degrees. Set our peritoneum on a mold and bake for about an hour and a half.

We take the finished roll out of the foil onto the dish, and no matter how great a desire to try it, let it cool. Such a roll will cool in about an hour or a little more, but you need to wait, you will not understand its taste when hot. After cooling, you should cut the threads from the meat, chop the roll into slices and treat your relatives.

Recipe: Pork Peritoneum Roll - Cooked in a Bag

For cooking, we need the following ingredients:

• Three leafs of bay leaf
• Four cloves of garlic
• One teaspoon of black pepper powder
• 1-2 tablespoons of salt
• One kilogram of pork peritoneum

Cooking method

A recipe for a real Ukrainian snack. As they say, what Ukrainian does not like fat, and especially if it is so deliciously cooked. If you used to get smoked bacon from time to time, then having tried such a roll, you will certainly refuse smoked bacon.

We take lard from the pork peritoneum, since here it is thinner, and you can roll it into a roll. We rinse thoroughly, clean the skin, part of it can be cut off (which will be wrapped inside).

Thoroughly rub the inside of the salt with salt, sprinkle with ground black pepper (you can use other seasonings that you like). Through the press we pass the garlic and also rub the fat with it. Grind bay leaf and sprinkle on a roll. Now we need to roll our roll tight and tighten with a thread so that it subsequently retains its own shape.

In this form, we send it to the refrigerator for a day, let it salt. The next day we put our roll in a plastic bag, and preferably in two. Dip in boiling water and let it cook for about an hour. After the lard is ready, it should be sure to cool well, about three hours, but the best option would be to leave it to cool overnight.

Smoked abdominal fat in a slow cooker

Pork, of course, is not dietary meat, and practically does not bring such benefits as tender veal. But for some reason, a large number of people still prefer dishes that are prepared from pork meat.

One of the most popular is ham, baked or smoked, boiled pork, as well as beloved lard, smoked or salted.

And with the advent of the multicooker, all pork dishes get a completely different, more elegant taste. So with layers of peritoneum, when smoked in a slow cooker, it turns out to be very soft and tender, and just melts in your mouth.

Pork, like other products, is best smoked in a slow cooker using "liquid smoke".

"Liquid smoke" is a special substance for smoking, thanks to it the taste of smoked products is given to products. In meat, which is cooked with liquid smoke, all kinds of harmful carcinogens are completely absent.

Smoking peritoneum in a multicooker

For smoking, we need the following ingredients:

• Foil
• Salt, spices
• 10 milligrams of "liquid smoke"
• 300-400 grams of abdominal pork

Cooking

We take for smoking fresh pork meat (peritoneum), preferably young. Rinse thoroughly and dry it, and then cut into small pieces.

Mix liquid smoke, salt and spices in a bowl. It is best to take special spices for pork for this recipe, which are sold ready-made in bags. But you can take any to your taste.

With this mixture, rub each piece of meat well. And put in the refrigerator for 20-30 minutes.

While our pork is pickled in the refrigerator, you can start cooking the side dish. The blessing allows time.

Then wrap each piece of meat in foil. It is desirable to wrap in several layers of foil.

Put the pieces of meat wrapped in foil in the multicooker bowl. We put the baking program, and set the timer for 40 minutes. We are all waiting, but for now you can do other things. She will cook a crock-pot.

After about 20 minutes you will feel the excellent aroma of smoked bacon. And another 20 minutes later, you can get our peritoneum. It will turn out incredibly tasty, just lick your fingers.

Pork peritoneum roll in the oven

For cooking, we need the following ingredients:

• 2-3 bay leaves
• rust oil
• allspice peas
• black pepper peas
• onion peel
• one pork peritoneum

Cooking

We wash the peritoneum, turn it into a roll and dress it with thread.

Boil water, salt. Add bay leaf, allspice, peppercorns, and onion peel to it. Boil this vegetable broth for about 20 minutes. Then we put our roll there, boil for two hours. Then turn off the fire and leave it in the water for 6-8 hours.

We get out of the brine. Lubricate with sugar syrup or melted honey. We put on a baking sheet, and bake for about 20 minutes until golden brown at a temperature of 200-220 degrees.