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 ground black pepper
• 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 a 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.

The menu for the festive table is rarely dispensed with high-calorie and incredibly tasty dishes based on various types of meat. It can be roast, various types of salads or flavored snacks, of which there are so many.

Among the latter, pork peritoneum roll is especially popular. We suggest you familiarize yourself with the most original and popular methods of its preparation, so:

General principles of cooking

Firstly, it is worth using exclusively fresh pork peritoneum. Moreover, the more meat and layers there are on it, the tastier the roll will be.

Immediately before cooking, the meat should be washed thoroughly in running water. If traces of dirt are visible on the skin, it is necessary to remove them, for example, with a knife. In some cases, bristles can also come across, which is better to grind with a candle, or, using a knife, rinse under running water.

In many cases, to prepare the roll, the peritoneum is pre-marinated, using spices, aqueous brines or salt (depending on the requirements of the recipe). Moreover, the more time the meat spends in contact with the components of the marinade, the more intense its taste will be.

Filling

Usually in such a roll it is customary to wrap:

• several varieties of fresh and dried peppers;
• some mustard or garlic;
• adjika or other sauces suitable for meat;
• greenery.

The meat is rolled up, after which it is tied as tightly as possible with a strong thread, so that during the cooking process the pork belly roll does not lose its integrity and aesthetic appearance, and they send an oven, slow cooker or pan with water. In some cases, a combined cooking method is used, which combines cooking and baking in the oven.

After the dish is ready, you should wait for it to cool completely, then stand in the refrigerator and only then cut the thread and serve it with ketchup, garlic sauce or adjika. However, in some cases, the dish can be served hot.

How to bake a roll of pork peritoneum in a slow cooker and pickle lard

You can inexpensively buy such a part of the pig as the peritoneum (flank). What it is? In fact - the chest part, its thin end, closer to the hind legs, to the groin. From this and the name - flank.

Usually there are small ribs. They are easily separated together with meat. Great stew or hodgepodge comes out of them. There remains a piece of fat on the skin and some meat. This meat is not very soft, because of which the housewives do not like it. But there is a great way to cook roll from the peritoneum, which turns out to be similar to homemade sausage. It can be served preheated with a side dish or cooled, cut into thin pieces.

Ingredients for cooking:

• - pork (peritoneum);
• - garlic;
• - spices for meat;
• - salt;
• - mustard.

Take a piece of peritoneum, carefully cut the meat part.

It separates easily. It is necessary to capture a small portion of fat in order to make the roll more juicy.

There remains a piece of fat, it can be salted.

To do this, salt and pepper it well.

Chop the garlic and cover it with a piece of bacon.

Cover the pork prepared in this way and put in the refrigerator for salting. In a week, the fat will be ready. It can be cut for food, or you can scroll in a meat grinder with herbs and serve as an appetizer.

To process a piece of the remaining lean peritoneum with spices: salt, pepper.

Squeeze the garlic.

Spread it over the surface of the meat.

Spice with meat.

Roll a piece of roll.

Tie it with threads.

Cover the roll with mustard.

Spread it with a brush in a thin layer.

Put a piece in the bowl of the multicooker. Turn on the baking mode for 60 minutes.

An hour later, the roll is ready.

It is better to remove the threads after the meat has cooled. If you remove them earlier, then the roll will be loose. But for the "hot" you can remove the threads earlier. It turns out extremely tasty and beautiful.

And most importantly, the dish is prepared very quickly and easily.

We offer you 2 more recipes for cooking this delicious dish in the oven and in cellophane.

Foil baked peritoneum roll

You must admit that the dishes cooked in the oven are distinguished by their own, expressive, incomparable taste.

The main condition for the preparation of such a roll is the presence of foil, in which it is wrapped in the cooking process, to prevent the juice from flowing out of the meat, giving the roll the opportunity to properly drink it.

At the same time, the dish itself, provided that it is cooked correctly, turns out to be dense, very juicy and soft.

So we need:

• A kilogram of pork (belly);
• 40 grams of garlic;
• hot pepper pod;
• a mixture of spices to taste - 15 grams;
• fine salt - 30 grams.

Immediately make a reservation that the main part of the time required for making the roll (about ten hours) will be spent on preparing the meat, baking itself will last about two hours.

At the preparatory stage, the peritoneal section must be thoroughly washed, allowed to drain, and then grated with salt on both sides and sent to the refrigerator for ten hours (do not forget to cover).

At the end of this period, the meat that has already managed to start juice is removed from the refrigerator and washed with salt, which is no longer required.

After that, deep cuts are made along the entire length of the piece, starting from the meat part (right down to the skin itself, without violating its integrity!).

Having finished with the meat, we proceed to the production of a mixture of garlic, which is cut as finely as possible and pepper, which is best grind in a branding until gruel.

The resulting substance should be carefully rubbed the inner surface of the future roll, wrap the meat and fix it in this form using wound across the thread.

With the remnants of the pepper-garlic mixture, the rolled roll is rubbed outside, and then wrapped in foil (it is recommended to wrap it twice) and placed in the oven, preheated to a temperature of one hundred and eighty degrees, for an hour and a half.

You can cut the finished dish only after it has completely cooled down. Serve such a roll with various sauces, ketchup, mustard, adjika or bread.

Pork peritoneum roll boiled in cellophane

To prepare this dish we will need:

• Bay leaf - three pieces;
• Garlic - four cloves;
• Ground black pepper - one teaspoon;
• Salt - one - two tablespoons;
• Pork peritoneum - one kilogram.

How to cook?

First of all, we extract fat from a piece of peritoneum, because in this part of the carcass it is thin enough and it is possible to curl it, then we rinse it with running water and clean the skin, part of which can be cut off.

We rub the inner surface of the future roll with salt, passed through a special press with garlic, sprinkle with bay leaf and black pepper on top (other seasonings to taste can also be used).

After all the manipulations described above, the fat is rolled up, tied with a strong thread as tight as possible to fix the shape and sent to the refrigerator for 24 hours for salting.

After twenty-four hours, we remove the roll blank from the refrigerator, put it in a plastic bag (it is better to use two at once) and lower it into boiling water for an hour.

When ready, let the roll roll cool (this will take about three hours, but it is better to leave the dish to cool for the whole night) and serve.

• In no case do not leave the meat in a container of water, but rinse it exclusively under the tap.
• It is best to choose a peritoneum in which the meat has a light, pinkish tint, and the lard is white.
• In no case do not use the peritoneum with a thick layer of fat, as this will negatively affect the calorie content of the finished dish;
• Do not abuse the storage of meat products in the freezer, this can lead to a lack of juiciness, and a ready-made roll is at risk of becoming hard and loose.
• To give the dish a pleasant aroma and freshness, moisten the bacon with lemon juice.

And most importantly - do not be afraid to cook! Remember that any, even the most daring experiments in the kitchen may well end in the creation of a unique culinary masterpiece!

Making a menu for the festive table is not complete without a choice of delicious, but high-calorie meat products. It can be hot dishes, puff or seasoned salads, as well as obligatory aromatic snacks.

Among the latter, pork peritoneum roll is very popular. We offer you recipes for its preparation in different ways with visual photos.

Boiled pork belly roll

The recipe for this dish is perfect not only for the ceremonial table, but also for a hearty, hearty breakfast, wonderfully in harmony with both side dishes of potatoes and mushrooms, as well as with tomato sauce and brown bread.

Before preparing all the products, it is necessary to find a dense thread for tying and securing the roll from the peritoneum. The meat should be taken fresh with light fat - it will preserve the juiciness and give a denser consistency to the dish for a more convenient cutting.

Having chosen a piece of peritoneum of a more rectangular shape, it is necessary to rinse, dry and cut the veins. The pork skin should be scraped off with a knife.

Having spread a piece of meat on the working surface, pour a couple tablespoons of salt and a mixture of peppers on it, rub them well into the surface.

Squeeze the peeled garlic over the garlic, grate the carrots and smooth, evenly placing on the meat.

Next, you need to tighten the peritoneum section as tightly as possible and dress it with prepared threads both across and along the entire roll, being careful not to damage the surface of the pork skin.

Place the roll in a large container, pour hot water three centimeters above its surface. Pour the remaining spoon of salt, bay leaf, peppercorns and put to boil for an hour and a half.

After cooking, you do not need to get this dish out of hot brine - let it cool in it.

Then it should remain in the refrigerator for about another hour, only after which you can remove the threads and try the roll in excellent combination with mustard, adjika and brown bread.

Pork belly roll in the oven

A variety of meat dishes knows no bounds. Many housewives try to improve them using new spices, experimenting with the composition and addition of new products, combining with various side dishes.

The juiciness and taste of the baked pork roll from the peritoneum are simply amazing, thanks to the use of the oven. To create a fragrant roll in the oven you will need:

• thin pork peritoneum - 0.8 kg;
• vegetable oil - 50 g;
• soy sauce - 50 g;
• garlic - 15 g;
• worcester sauce - 5 g;
• adjika - 15 g;
• spices to taste - 15 g.

Cooking takes two and a half hours, and the calorie content of one hundred grams of a dish from the peritoneum slightly decreases (compared to the previous recipe) and amounts to 200 kcal.

On the working surface, lay out a washed and wiped to dry piece of pork peritoneum and cut the veins, if any.

To lubricate the roll, you need to prepare a mixture of sauces and seasonings. A small container is taken, where soy sauce is poured, garlic is squeezed through the garlic, pouring vegetable oil, adjika, spices and Worcester sauce. The whole mixture is thoroughly mixed.

A portion of the sauce mixture is poured onto the surface of the prepared meat cut and well-oiled for absorption. Then the roll is folded tightly and fixed with a thread across and along the entire length. Once again, the already twisted section of the peritoneum is coated with a mixture of sauces, and placed in the baking sleeve, which must be loosely sealed.

In the oven, heated to a temperature of 180 °, the roll is baked for an hour and a half, and then the sleeve is cut to acquire a beautiful golden crust with a dish.

It is better to cool the roll in the oven, and after that you need to cut it and hold it in the refrigerator for ten minutes before serving.

Oven Foil Roll Recipe

Any dish cooked in the oven has its own unique taste. In the preparation of this dish, an urgent need is to use foil, which will make it possible for the juice not to leak out, and the meat to be soaked and saturated with its own wonderful aroma. At the same time, the pork roll from the peritoneum in the foil will be dense, soft and very juicy. For the dish you will need:

• pork belly - 1 kg;
• garlic - 40 g;
• hot pepper - 1 pod;
• spices to taste - 15 g;
• medium-sized salt - 30 g.

It takes ten hours to prepare the abdomen, two hours to prepare the roll, and the calorie content will be 170 kcal.

The selected section of pork belly must be prepared for baking. To do this, thoroughly rinse the meat, drain it and thoroughly rub with salt on both sides. Then immerse it in a dry container, send it to the refrigerator for ten hours, having previously covered with a lid so that the skin does not harden, and the greasy and meat parts are not weathered.

At the end of this time, remove the meat section that has already been taken from the refrigerator and rinse off the salt that is no longer necessary. Along the entire length of the abdomen from the meat side, make deep cuts to the skin itself, trying not to damage its integrity. Hot pepper should be finely chopped, and it is better to grind with a blender into gruel, along with garlic.

It is good to wipe the inner surface of the future roll with this mixture. Then tightly wrap a section of the peritoneum, fix the thread across and along in such a twisted form.

Coat the outer part of the roll with pepper mixture and wrap it in a piece of foil a couple of times.

Having placed the foil bundle in the baking dish, send it to the oven preheated to 180 ° for an hour and a half.

You should cut the roll after it has cooled down completely, and you can serve it simply with bread, various sauces, ketchups, as well as adjika and mustard.

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How to cook a roll in a slow cooker

In the kitchen there are many household equipment that helps and facilitates many processes in the preparation of various dishes. So, in a slow cooker you can cook aromatic meat roll from pork peritoneum. To do this, you will need:

• pork peritoneum - 1 kg;
• carrot - 100 g;
• onion - 100 g;
• garlic - 30 g;
• red, black pepper - 10 g each;
• water - 2 l;
• salt - 100 g;
• bay leaf - 3 pcs.;
• dried basil - 10 g.

It only takes a couple of hours to cook, and the calorie content of one hundred grams of roll is 210 kcal.

At the beginning of the preparation of any meat dish, rinse the meat section and allow water to drain. Scrape the skin thoroughly with a knife.

For uniformity of the entire surface, you can slightly beat off the peritoneum or just make small transverse incisions. Then add salt, sprinkle with peppers, add peeled and chopped garlic, and add basil. Rub the entire mixture and rub into the meat surface of the peritoneum.

It is necessary to fold the roll tightly, and then be sure to fix it with a thread or tape across and along the entire length of the roll. In the multicooker bowl, immerse not only the peeled onion, but also the husk - to give the future roll a beautiful color.

Then put in the same container, cut into several parts, carrots, bay leaves and prepared roll. Pour everything in two liters of water.

On the slow cooker, turn on the “quenching” function for an hour and a half. Pour two tablespoons of salt half an hour before graduation. After cooking, you should not remove the roll from the pork peritoneum from the slow cooker - it is better to leave to cool in the same brine.

For convenient cutting it should be kept for fifteen minutes in the refrigerator.

When preparing products to create any dish, you need to not only know the amount of necessary ingredients, but also be able to choose them correctly. Preparing a roll of pork peritoneum, you can save the juiciness and taste of this meat product as follows:

1. Do not soak meat in water, but just rinse with running water (preferably at room temperature);
2. The choice is to stop at the cut with a light pink color of meat and white color of fat;
3. It is not required to choose a peritoneum with a large and thick layer of fat, since the caloric content of the whole dish depends on this;
4. Do not freeze meat products in the refrigerator - they may lose their juiciness, and the roll will turn out to be more friable and hard;
5. Wetting the meat with lemon juice will give it freshness and a pleasant aroma to the future dish.

You don’t need to be afraid to cook - because any experiments in the kitchen can lead to the creation of a wonderful and unique masterpiece in the field of cooking. Pork peritoneum roll will become just that. Bon Appetit!

Any festive table assumes the presence of cold meat snacks. If you are tired of the usual dishes, make a roll of pork peritoneum. Boiled, baked, with liquid smoke or in onion peel - the variety of recipes is simply amazing. Let's look at the different options for cooking pork roll.

How to cook pork peritoneum roll?

Before we go to the kitchen to create our own culinary masterpiece, let's dwell on some of the intricacies of cooking delicious roll:

• For the roll, it is better to choose the meat of a young pig, then it will be juicy and tender.
• When choosing a peritoneum, pay attention to its shade. We need light pink meat with a layer of white fat.
• To preserve the taste and juiciness of pork, the meat must be washed with running water, but in no case should it be soaked.
• Frozen pork is not suitable for making roulade, since it will turn out to be firm and loose.
• If you cook a roll of pork peritoneum in onion peel, it will acquire a rich shade.
• To add flavor to the finished roll, sprinkle pork with freshly squeezed lemon juice.

Attention! The calorie content of the finished roll will depend on the thickness of the layer of fat. The larger it is, the higher the calorie rate.

Classic roll

First, it’s best to try the classic recipe with a photo of pork peritoneum roll. Having mastered it, you can easily add new flavoring notes to the dish, for example, using prunes or mushrooms as a filling. Particular attention should be paid to the choice of spices, because it is they that saturate the roll with a unique aroma and spicy taste.

Structure:

• 1 kg 500 g of pork peritoneum;
• to taste table salt;
• black pepper and peas to taste;
• 3-4 leaves of laurel;
• seasoning blend;
• fine-grained mustard to taste.

Cooking:

1. Wash and dry the pork. Now we need to cut off a little skin from the peritoneum and align the edges so that they subsequently fit perfectly.
   
2. Lubricate the peritoneum with mustard on the inside and rub it with salt, a mixture of seasonings and black pepper.

   

3. We tightly tighten the peritoneum into a roll and rub with seasonings on the back side.
   
4. We tie the roll with a strong thread so that it does not unfold during heat treatment.
   
5. We heat the water in a pan and lower our roll there. Add the laurel leaves and peppercorns. Cook for two hours, salting the water.
   
6. Turning off the stove, we are in no hurry to take out the roll, and give it time to cool completely in the broth.
7. Then we merge the broth and leave the roll in a colander so that the glass is full of liquid.
   
8. Cut the roll and serve with your favorite sauce.

Let’s ease the culinary task

And now we’ll figure out how to make a roll of pork peritoneum cooked in a slow cooker. This kitchen assistant will greatly facilitate our task. Such a cold appetizer is best served with horseradish or mustard.

Structure:

• 1.5 kg of pork peritoneum;
• 3-4 cloves of garlic;
• 1 tsp ground black pepper;
• 1.5 tsp salt;
• 2 tsp gelatin.

Cooking:

1. We prepare the peritoneum in the way we already know.
   
2. We clean and finely chop the garlic cloves. Throughout the entire area of \u200b\u200bthe peritoneum on the inside of the roll, make shallow cuts with a knife and insert the garlic plates into them. Sprinkle the meat evenly with gelatin, salt and pepper.
   
3. We form a roll and tie it with a strong thread.
   
4. We spread the roll in a baking bag and fix the edges tightly so that the liquid cannot get inside during the cooking process.
   
5. Place the roll in a multi-bowl and pour hot water. It should cover the roll approximately 1/3.
   
6. We cook the roll for three hours in the "Stew" program. After an hour and a half it needs to be turned over.
7. We take out the finished roll and leave it in the bag until it cools completely.
   
8. Here we have such a treat.

In the slow cooker you can cook smoked roll. To do this, combine 10 ml of liquid smoke with spices and salt, and then rub the peritoneum with the resulting mass and leave it in the refrigerator for half an hour. Then we wrap the roll with foil, set the option “Baking” and wait one hour. Attention: it is better to cook small rolls in this way.

Bake roll in foil

Especially juicy and tasty is the pork roll from the peritoneum in the oven. And in order to preserve the juiciness of meat, we will use foil. In addition, pork is saturated and saturated with its own juices, which will give it tenderness and a wonderful aroma.

If you are worried about your figure, we hasten to inform you that the calorie content of such an appetizer is 170 Kcal.

Structure:

• 1 kg of pork peritoneum;
• garlic cloves to taste;
• to taste chili pepper;
• a blend of spices;
• salt.

Cooking:

1. We will not regret our time and in the evening we will prepare the meat. Wash it well and dry it. Generously rub the peritoneum on both sides with salt and place in a saucepan.
2. We cover the container with a lid and send it to the refrigerator for the night. During this time, the peritoneum will give juice.
3. After the allotted time, we take out the meat and wash it from salt.
4. We make deep cuts with a knife along the entire length of the peritoneum on the inside of the future roll, practically reaching the skin, but without damaging it.
5. Grind chili pepper and garlic cloves with a blender. We should get gruel.
6. With the resulting gruel, we rub the inside of the roll, also add spices. Note: we need to leave a little mixture.
7. We form a roll and fix it with twine thread.
8. We coat the outside of the roll with a mixture of pepper and garlic and wrap it in foil.
9. Bake the dish at a temperature mark of 180 degrees for about 1.5 hours.
10. We cool the appetizer and serve with any sauce or ketchup.

   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 twisted 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