WE PREPARE ROLLS FROM PORK SKIN. Even for those who are used to buying pork in a store or market, the question sometimes arises: what to make from pork skin? Is it possible to eat it at all and will it be tasty? We confidently answer: you can eat, tasty and even healthy! Jellied meat is prepared from them and salted, stewed, fried, marinated, boiled. Some add the skin to borscht, others add it to minced meat 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 ROLL WITH VEGETABLES Ingredients: pork rind – 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 black peppercorns; 2-3 bay leaves. Preparation: Peel the carrots and cut into circles. We chop the onion into half rings. We remove the stalk with seeds from the bell pepper and cut it into thin strips. All vegetables are fried in vegetable oil, salt and pepper. Drain excess oil. We unfold the skin on a cutting board with the fat up, put the vegetable filling on it. Gently roll into a tight roll and tie in several places with a thread. Bring water to a boil in a saucepan, add salt, add black peppercorns, bay leaf and garlic. Put the prepared roll into a saucepan and bring to a boil over high heat. As soon as it boils, we put the fire on a minimum and cook for 2 hours. Cool the finished roll, free from threads and cut into portioned pieces. Can be served both cold and warm. MEAT ROLL FROM PORK SKIN. Ingredients: pork skin - 0.5 kg; pulp or minced meat (pork or beef) - 250 gr. salt, pepper, spices to taste. Preparation: If we use meat, then we beat it to a thickness of no more than 1 cm. Minced meat does not require additional preparation. We spread the meat on the pork skin, spread out with fat up on the cutting board. We roll 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. We cool, free from the "shell" and get an excellent alternative to sausage! STEWED ROLL FROM PORK SKIN. Ingredients: pork skin - 0.5 kg; garlic - 2-3 cloves; salt, pepper and spices to taste; chopped greens (dill, parsley, onion, cilantro, basil). Preparation: Spread the washed skin on a cutting board with the fat up, spread with chopped garlic, sprinkle with herbs and spices. Roll into a tight roll and tie with a thread. Put the prepared roll into a stewing dish (duckling, goose, etc.) Add a little water (possible with “Liquid Smoke”), cover with a lid and simmer in an 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, other) - a bunch; salt, ground black pepper - to taste; garlic - 2-3 cloves. Preparation: We lower the washed skins into boiled water 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 can be intercepted with rubber bands “for money” for reliability. Place the prepared and cooled roll in the refrigerator or freezer for 1-2 hours. We cut the frozen finished roll into portioned pieces (you can directly in the film). This pork skin appetizer is perfect for a feast or a family dinner, combined with mashed potatoes. Bon Appetit!

To be honest, no one in my family eats pork skin left over from brisket trimmings, so I mercilessly gave it to local animals to eat. But I reconsidered my views on this meat product when I tried a roll of pork skin (skin) at a friend's house. It was so soft and juicy that my husband immediately begged me to cook the same for him the next day.

No sooner said than done, fortunately, in my freezer, an excellent piece of pork belly with ribs was just waiting in the wings. After defrosting, I cut off the meat with ribs from this piece, as usual, but I prepared the skin for this recipe, which I will tell you about.

It is so light that you can handle it with one "left"! To do this, you will need a minimum of ingredients and a maximum of time, since it takes about 1.5-2 hours to cook the roll. By the way, you can freeze pieces of the skin in the freezer, and then cook many rolls of pork skin from them in one go. Rolls can also be stored in the freezer.

So, peel the carrots and garlic cloves, rinse them in water.

Grate carrots on a coarse grater. It is on a large one, since the heavily crushed slurry during cooking will simply boil out into the broth and there will be no bright vegetable layer in the roll.

Rinse the pigskin as thoroughly as possible, scraping off any dirt with a knife. Pat dry with paper towels and place on a plate or board. Sprinkle evenly with 0.5 tbsp. salt and ground black pepper.

Put grated carrots on the skin, and chopped garlic cloves on the carrots.

Roll up the skin, pressing it with all your might, and tie it off. If the roll is not tightly rolled up, then the filling will boil out into the broth.

Place the cooked roll in a cauldron or pan with a non-stick bottom, add the remaining salt, bay leaves. Fill with water and place on the stove, boil for 1.5-2 hours from the moment of boiling. After that, remove the roll from the cauldron with a slotted spoon, place it in the cold, pressing it with a slight oppression for about 2 hours so that it grabs.

Cut the chilled roll of pork skin (skin) into thin slices and serve to the table, decorating it with fresh vegetables, sliced ​​\u200b\u200band herbs. Don't forget slices of bread and savory, bitter-tasting sauces like mustard, horseradish, etc.

Happy you!

This recipe is about how to make pork skin roll with herbs and spices. You always want to cook something special for the New Year's table. This dish is so budget-friendly that it suits absolutely everyone. Having prepared it, you will surely surprise your guests. And what is the most important thing in any cooked product? Of course, the most important components are the appearance and taste of the dish.

From the aesthetic side, the roll looks very beautiful and attractive. One day, having prepared pork skin roll with herbs and spices, I treated them to my friend. You will not believe. She never guessed what this roll was made of. And when I said that the pork skin roll, she was very surprised. Which, of course, made me happy.

As for the taste of the roll, you can write about it for a very long time. The skin is soft and tender. And in combination with herbs and spices, it is extremely tasty. Garlic adds a special piquancy to this dish. In this recipe, it is proposed to chop it finely. Therefore, the sharpness is felt, which gives the roll a special touch of taste. But first things first.

What ingredients are needed to prepare pork skin with herbs and spices for the New Year's table:

Pigskin.

Celery.

Lilac basil.

Ground black pepper.

Pork mix.

Bay leaf.

Pork skin roll recipe.

When you buy pork skin, you have to be very careful. As my grandmother taught me, when buying lard or skins, you need to check if you come across a boar. A boar is the same pig, but only male. So. How to actually check whether it is a boar or is it a pig? Everything is simple. If you don't smoke, take a lighter with you to the market. Well, if you smoke, then you have it a priori. With a lighter, you need to set fire to a little skin. If it stinks of burning, then you can safely take it. If it is a boar, then the skin will emit, when set on fire, not only the smell of a burnt skin, but also other smells. Which is very annoying.

Having brought the skin from the market, it must be thoroughly washed and cleaned. Arm yourself with a sharp knife. Scrape off any dirt with a knife. Then rinse the skin with warm water. Just washing the skin will not be enough. Be sure to scrape everything off with a knife. With this procedure, you not only scrape off the dirt, but also remove the hairs.

Place the washed skin in a saucepan, pour water into it, salt and put a bay leaf. Place the saucepan on the stove.

The skin needs to be boiled. You need to cook it until such a state when it seems to you that the skin is boiled soft. Don't let that scare you. It is to such readiness that you need to cook it. Otherwise, the roll will be hard, rubbery. When the skin is completely cooked, remove it from the pan and leave to cool completely.

In the meantime, you need to soak some gelatin. I love using instant gelatin. Therefore, it must be soaked for literally ten minutes. If your gelatin is not instant, then soak it in advance.

In general, you can do without gelatin. The skin releases gelling properties when cooked. But I always play it safe.

While the gelatin swells, you need to prepare the mixture for the roll. All herbs must be chopped.

Place chopped celery and basil on a plate or any other container.

To them you need to add pepper, pork mixture and finely chopped garlic. And don't forget about .

Gelatin must be dissolved in a water bath and added to a mixture of herbs and spices. The resulting mixture should be stuffed into the skin. Slightly pushing one edge of the skin, place a mixture of herbs and spices there. And slowly wrap, adding spicy greens.

Put the twisted roll into a bag. And put it in the fridge for a few hours. It is best to do this overnight.

After a while, take the roll out of the refrigerator and cut it into pieces.

Pork skin roll with herbs and spices ready. This dish looks very nice. It will decorate any holiday table. Moreover, it is very tasty.

Prepare this pork skin roll to the New Year's table. Treat yourself and your guests. Bon Appetit.

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

Ingredients

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

Cooking

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

2. Wash a piece of pork skin in water several times, carefully scraping off the dirt from the skin with a knife. It is desirable that the layer be rectangular in shape - it is easier to roll it up, 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 husk, rinse them in water and cut into slices. Let's put it on carrots.

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

5. Put the roll in a cauldron, add salt and black peppercorns, 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 boil our dish for 2 hours. If the water boils away, then we will add it little by little.

6. As soon as the specified time has passed, remove the roll from the broth into a bowl, press down with a second bowl of water or a board 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 grab together! Cut the cold product into thin slices and put on lettuce leaves in a plate. Serve chilled with various sauces.

Note to the owner

1. Scalding and scrubbing with a hard sponge will remove dirt from the skin, but not the blue or green ink veterinary seal. This stamp is difficult to scrape off, while maintaining the integrity of the skin layer, you will have to cut off 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, in order to hold the filling at the edges. You need to remove the threads after the roll has stood under pressure, and it is more convenient to use scissors.

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

4. The outside of the finished dish is usually light beige. Its color will become more expressive and richer if you put a large handful of onion peel or a pinch of turmeric into the broth.

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

6. The snack has about the same calorie content as an amateur sausage, that is, less than that of fried pork or salted lard. And yet, more than 100–120 grams of pork skin roll per day is not worth eating.

We asked ourselves: what can be prepared from pork skin? We will advise! And you no longer have to throw money down the drain, paying for leather at the price of meat in the store, and then throwing it away.

In many national cuisines, pork skin is an everyday food, and even a delicacy. In our country, it is most often used as part of other dishes, such as soups, meatballs, jelly. But the skin can be cooked on its own, without adjacent meat or fat. Try it! You will not be left indifferent and will be pleasantly surprised by the recipes for delicious dishes from such a “junk” product as pork skin.

How to prepare a pig skin

To begin with, the pork skin must be washed and carefully examined. For light thin - no more additional processing is required, while the other should at least be soaked in water for a couple of hours. If the bristles are not completely singed, then you will have to burn the skin on fire (using gas, a lighter or matches). Dirt that is not washed off with tap water can be rubbed with an iron dish sponge. In the case when, according to the recipe, the pork skin should remain raw, and you are in doubt about its thickness and rigidity, it is recommended to douse the product with boiling water. Veterinary control seals are not harmful to health, but it is still better to cut them out.

Skin - 200-250 grams;
Garlic - 1-2 cloves;
Ginger - 0.5 teaspoon;
Red ground pepper - a pinch;
Sesame - 1 teaspoon with a slide;
Vinegar 9% - 0.5 teaspoon;
Honey - 1 teaspoon (you can replace sugar);
Soy sauce - 1.5 tablespoons;
Salt is a pinch.

1. We clean the skins from fat, put them in a saucepan with water and send them to the strongest fire.

2. After boiling, remove the foam, salt and reduce the burner to a lower temperature. Next, the skin should be cooked for at least two hours.

3. We cool the boiled skin directly in the broth, after which, while still warm, we take it out and scrape off the remaining fat from it with a knife. The more carefully you do this, the less greasy the snack will be.

4. Cut into strips and season with spices. Grate garlic and ginger, season with pepper, sprinkle with sesame seeds. We mix vinegar, honey and soy sauce in a separate container, after which we send the resulting mixture to a snack.

5. We put salt last, only after we have tried the dish (and then, if necessary).

6. Let it brew for at least three hours. Korean-style pork skins are ready!

Pork skin salad with onions

Pigskin - 250 grams;
Salt - to taste;
Turnip onion - 1 piece (bigger);
Red pepper - to taste;
Sesame oil for frying.

1. Prepare the pork skin as indicated in the previous recipe. Clean, boil in salted water, scrape off the fatty layer, chop into strips.

2. Fry the onion in sesame oil, with the addition of red pepper. At this point, you can add your other favorite spices.

Jellied pork skins

Pork skin - 1 kilogram;
Water - 5 liters;
Garlic - 3-4 cloves (or more);
Salt - to taste;
Spices favorite for broth - to taste.

1. We scrape the pork skin with a knife, removing the remnants of fat.

2. Boil in water with salt and spices (usually peppercorns and parsley) for four hours. Do not forget to remove the foam after boiling and reduce the heat.

3. Scroll the garlic and boiled skin through a meat grinder.

4. Arrange in molds and fill with strained broth.

5. As soon as the contents of the molds have cooled down, put them in the refrigerator. Pork skin jelly is ready after complete solidification.

Cracklings from the skin of sow

Fried cracklings

Pork skin rinds are easy to fry. If the skin of the pig is thin and tender, then after washing it, cut it into small squares and immediately send it to the frying pan. Salt, sprinkle with spices if desired. The remaining fat on the skin will melt and give the main fat so that the pieces of the skin will brown. We catch the finished cracklings with a slotted spoon and put them on napkins, thus getting rid of greasy drops.

It is better to pre-boil the skin of a not very young pig for 40-50 minutes in salted water with spices. Throwing in a colander and letting the water drain, add a mixture of salt and spices (or salt and flour). Sprinkle a frying pan lightly with vegetable fat, heat it over high heat, lay out the skins and fry until golden brown. It should take about 5 minutes to fry, but since the cracklings are heavily splashed with oil, many people turn down the fire, which takes more time. But here you need to be careful not to overdry the product. The cracklings are ready as soon as they become crispy!

How to bake skins

The recipe for baking cracklings is not very different from frying, you just don’t need to stand and stir. The skins are baked evenly without vigilant supervision at 200 degrees. Just spread the crumbled pieces of pork skin on a baking sheet or baking tray and send it to the oven. The golden color will tell you when you can take it out and try for a crunch.

Lard, which remains after cooking cracklings, salt into jars and put in the refrigerator (or freezer). It can be added to pastries, first and second courses, used for frying.

Recipe for salting pork skins

In general, you can salt the skin in the same ways as lard. For example, our site has . But to be sure, try the method used specifically for pork skin first.

All products are taken to taste:
Pig skin;
Salt;
Spices;
Garlic;
Vinegar.

1. We clean the skins, wash them, cut them into medium-sized pieces.

2. Mix salt with spices and chopped garlic.

3. We take a container in which we will salt the pork skins, generously fill the bottom with fragrant salt, lay out a layer of skins, again salt with spices (so as to completely cover the skin), and again pieces of skin. Etc. The last layer will be salt.

4. We mix water with vinegar in such proportions that it is sour, but does not burn the tongue. Pour into a container with salt and skin.

5. We put a plate on top according to the size of the container and press down with a load, for example, you can put a liter jar of water.

6. After 3-4 hours we clean in the cold. A day later, salted pork skins are ready.

Skin chips for beer (crystals)