How can you surprise family and friends invited to dinner? Of course, a delicious and unusual dish. If you are now puzzled by the question of what to bring to the festive table, then let me, we will offer you a great idea. Please the guests with pork meatloaf, and we will share with you some interesting and at the same time simple recipes.

The secrets of cooking meatloaf

• To prepare the roll at home, you need to take a wide, but not too thick piece of pork;
• Before wrapping the meat in a roll, you need to beat it well, but try not to have holes;
• So that the roll does not crumble during cooking, it must be folded very tightly, without leaving air gaps between the meat and the filling;
• Before sending the roll into the oven or in the pan, be sure to tie it up. To do this, we recommend using culinary or silicone threads, twine, but ordinary threads will do. On the edges of the roll, too, need to be fixed, for this, take wooden toothpicks.

Pork peritoneum roll with garlic and spices

You will need:

• pork peritoneum - 1 kilogram,
• garlic - 7 cloves,
• vegetable oil - 4 tablespoons,
• soy sauce - 2 tablespoons,
•   - a few drops
• black pepper - to taste,
• seasonings for meat - to taste,
• salt to taste.

Cooking method

• Peritoneum well wash. We are drying.
• In a bowl, mix vegetable oil, soy and Worcestershire sauces, salt, pepper and meat seasonings. Add the garlic passed through the press.
• Lubricate one side of the peritoneum with the prepared sauce, wrap in a roll, lubricating the second side of the pork.
• We dress the resulting meat roll with silk thread or twine.
• We put the roll in a baking bag, if there is no sleeve, then you can wrap the roll in folded foil in 2 layers. We make several punctures in the bag / foil with a toothpick.
• We send to the oven warmed up to 180 degrees. Bake the roll for 100 minutes. Half an hour before cooking, the bag / foil can be opened, then the roll will be covered with a delicious ruddy crust.
• We let the finished roll cool, preferably without removing it from the oven, remove the threads and cut into portioned pieces. Take a sample!

Meatloaf with carrots and mushrooms

You will need:

• pork - 800 grams,
• champignons - 200 grams,
• garlic - 3 cloves,
• carrots - 2 pieces,
• onions - 2 pieces,
• ketchup - 1 tablespoon.
• salt - 1/2 teaspoon,
• dried oregano - 1/2 teaspoon,
• dried basil - 1/2 teaspoon,
• a mixture of peppers - 1 pinch,
• vegetable oil - to taste.

Cooking method

• We clean the onion. Finely cut.
• Rub the cleaned carrots on a fine grater.
• In a pan, heat the vegetable oil. Fry vegetables.
• Mushrooms cut into cubes. We send to onions and carrots and fry until cooked.
• My meat. We are drying. We cut the layers with a thickness of about a centimeter. We beat off well.
• In a separate bowl, mix prepared spices and garlic passed through a press.
• We spread the pieces of meat with an overlap on the foil.
• Lubricate with a mixture of spices and garlic.
• We spread the fried vegetables.
• We turn the tasty food into a roll. We tie with threads or silicone tubes. Wrap with foil.
• We send the roll into the oven preheated to 200 degrees for an hour.
• After the specified time, we grease the roll with ketchup and send it for another quarter hour to the oven, we no longer wrap it with foil.
• Ready meatloaf with carrots and mushrooms is ready. Serve to the table with herbs and your favorite side dish.

Pork roll with dried apricots and cheese

You will need:

• pork (pulp) - 1 kilogram,
• dried apricots - 100 grams,
• cheese - 100 grams,
• onions - 1 piece,
• salt to taste
• spices for meat - optional.

Cooking method

• We cut a piece of pork in the middle so that it can be opened like a book. We beat off.
• Rub with salt and pepper. Sprinkle with spices.
• Pour dried apricots with boiling water. Leave for 5-10 minutes. We are drying. Finely cut.
• Cut the cheese into small pieces or grate.
• The finely chopped onion.
• Put the dried apricots, onions and cheese in an even layer on the meat.
• Turn roll. We knit it well with twine. Wrap in foil.
• We bake the roll for 80 minutes at a temperature of 200 degrees in a preheated oven.
• Finished roll cut into portions. Serve to the table with.

Pork roll with prunes

You will need:

• pork - 1.5 kilograms,
• sour apples - 2 pieces,
• pitted prunes - 150 grams,
• meat broth - 300 ml,
• cream - 100 ml
• vegetable oil - 80 ml,
• currant jelly - 1 tablespoon,
• salt - 1/2 teaspoon,
• ground ginger - 2 pinches,
• ground black pepper - 2 pinches.

Cooking method

• We steam the prunes.
• We clean the apples. We remove the seeds. Large cut.
• A piece of meat is mine. We are drying. We cut it so that inside we get a pocket.
• Rub the inside and outside the meat with prepared spices.
• We put prunes and apples in a pocket. Sew so that the filling does not get enough sleep. We turn it into a roll and tie it with threads.
• In vegetable oil, brown the roll on all sides.
• We spread in a baking dish. Pour in the broth. Bake for 75 minutes in the oven, heated to 180 degrees. From time to time, do not forget to glance at the roll and add broth if necessary.
• After the specified time, we do not take the roll out of the oven, but wait for it to cool completely.
• Serve pork roll with prunes and apples with sauce. To prepare the latter, it is necessary to mix the juice and cream released during the baking of the roll, add salt and pepper, bring the mixture to a boil. We try!

Pork roll with pistachios and cheese

You will need:

• pork loin - 1 kilogram,
• peeled pistachios - 200 grams,
• semi-hard cheese - 100 grams,
• olive oil - 50 ml,
• garlic - 1 clove,
• ground black pepper - to taste,
• salt to taste
•   - optional.

Cooking method

• We combine pistachios, garlic and cheese in a blender, gradually pouring oil.
• Cut a piece of meat, as described in the recipe roll with dried apricots and cheese.
• We beat off the meat. Solim. Pepper Season with spices. We spread the filling of cheese, garlic and pistachios.
• Wrap in a roll. We tie with threads. We send to the baking dish. Cover with foil.
• Bake in a preheated oven to 190 degrees for 45 minutes. After the foil, you need to remove it and hold the roll in the oven for another 5-10 minutes so that it turns a little browned.
• Cut the finished pork roll with pistachios, cheese and garlic into slices of about 1.5-2 centimeters thick. Bon Appetit!

Meatloaf is an excellent solution for the festive table, because the dish turns out tasty, juicy and aromatic. However, it may not appeal to vegetarians, but if your company does not have those who have excluded meat from your menu, then feel free to go to the kitchen to create a culinary masterpiece, and do not forget to share the site with visitors to the portal, leaving a comment on this text!

The peritoneum is a fat with many meat layers. It is pleasing to the eye, but very moody and requires a thorough approach. Of course, the peritoneum can be salted or boiled, but it is better to cook an amazing roll from it. He will find his place on the festive table, ideal for breakfast or dinner, be sure to turn out tender. To business?

Pork peritoneum roll - general principles of preparation

The peritoneum for cooking is used only fresh. The more layers and meat on it, the more chic and tasty the dishes will turn out. Before cooking, the peritoneum should be rinsed well. If there are dirt on the skin, then they need to be cleaned with a knife. Bristles may also occur. It is better to grind it over a stove or a candle, then also scrap off with a knife and wash under running water.

Very often, the peritoneum is pickled. To do this, use salt, spices, water brines. It all depends on the recipe. The longer the piece lies in the additives, the richer the taste.

What is wrapped in a roll:

Different types of dry and fresh peppers;

Mustard;

Adjiku and other sauces;

The peritoneum is twisted, tightly tied with a strong thread, so that in the process of cooking nothing will fall apart. Then the roll is sent to a slow cooker, in the oven or boiled in a pan with water. Sometimes combine cooking with baking in the oven.

The thread is removed and the roll is cut after complete cooling and aging in the refrigerator, served with hot adjika, ketchup, various garlic sauces. But that is not the rule. Some people like hot roll, hot with heat.

Pork peritoneum roll in the oven (in foil)

The easiest way to cook pork peritoneum roll is by baking in foil. In it, he definitely will not burn, it will turn out as it should.

Ingredients

1 kg of pork belly;

1 pod of hot pepper;

Head of garlic;

30 g of salt;

1 tsp seasoning for meat.

Cooking

1. We wash a peritoneum. If there are films on the inside, then they need to be removed. Next, take dry napkins and wipe the pork.

2. Using prescription salt, rub a piece on all sides, transfer to a container, cover and put in the refrigerator for ten hours. Pork must be marinated.

3. Peel and chop the garlic. Hot pepper also chop. You can kill everything together with a blender. Add spices for meat or any other, but you can limit yourself to garlic and pepper.

4. We get the peritoneum, wash off the remaining salt. We take a sharp knife and from the meat side we make cuts almost to the skin itself, but do not cut it.

5. Rub the incised side with garlic and hot pepper.

6. Twist the tight roll. We tie with threads.

7. Expand the foil. We put a roll on it, connect the free ends and tightly twist together. Or simply twist on top, turning 2 times, and twist the ends with candy. Transfer the peritoneum to a baking sheet or to any shape that is suitable in size.

8. Send the package to the oven. Cooking time depends on the thickness of the roll. On average, it will take 1.5 hours at 180 degrees.

Boiled pork peritoneum roll

The recipe for a simple boiled pork peritoneum roll in a saucepan on a stove with no filling. But if desired, garlic can be wrapped in it. The main advantage of the dish is softness, tenderness.

Ingredients

1.5 kg of pork;

10 peas of pepper;

1 onion;

1 carrot;

1 tsp seasoning for meat;

1 tablespoon of mustard;

Salt, water.

Cooking

1. Rub the washed, dried peritoneum with a mixture of seasoning and mustard. We twist a tight roll, we bind with a thread.

2. Put in the pan, throw the onion. You can not remove the husk, but rinse the head well.

3. Immediately add the whole carrot, but it’s better to peel it. We throw peas of pepper, you can add a leaf of laurel.

4. Add boiling water. Approximately 2.5 liters. Of course, you can pour cold water, but it is undesirable. We put on the fire.

5. After boiling the roll, reduce the heat. Boil for 1.5 hours.

6. Now add 4 full tablespoons of salt. Cook for another 30 minutes. Turn off the roll, leave in brine until completely cooled.

7. Remove the thread, rub the peritoneum on top with red ground pepper, store in the refrigerator.

Smoked pork peritoneum roll with liquid smoke

Another recipe for boiled belly roll. This dish has an unusual color and taste, as liquid smoke and onion husks are used.

Ingredients

1 kg of peritoneum;

2 tablespoons of liquid smoke;

2 handfuls of husk;

3 tbsp. l with a mountain of salt per liter of broth;

4 cloves of garlic;

1 spoon of pepper mixture;

1 tablespoon of mustard.

Cooking

1. Cook onion peel in three liters of water for about 15 minutes, then filter. Return to the stove, bring the liquid to a boil.

2. We make in the washed and prepared peritoneum cuts from the pulp, but not deep, just a few millimeters.

3. Well rub the inside of the mustard, work through the fingers with cuts. Sprinkle lightly with a mixture of peppers, leave half to finish the finished roll.

4. Turn the abdomen, tie with thread. Immerse in boiling husk broth.

5. Boil the hour. Add salt. It is not necessary to measure the exact amount of water, it is possible approximately.

6. Boil the roll for another hour on low heat.

7. Cool in onion broth.

8. Combine the liquid smoke with the remnants of pepper. If you like spicy, then you can add more.

9. Take out the roll, remove the threads, wipe dry and lubricate with liquid smoke.

10. Wrap the dish in foil, put it in the refrigerator for 3-4 hours, so that the peritoneum grows stronger and saturated with the aroma of smoke.

Pork peritoneum roll in a multicooker

A slow cooker can now be found in any kitchen. In it you can cook any dish from soup to baking, and even pork belly roll.

Ingredients

1 kg of peritoneum;

100 g of salt;

2 liters of water;

10 g of red pepper;

10 g black pepper;

3 bay leaves;

10 g of dry basil;

30 g of garlic.

Cooking

1. Peel the garlic. Half of the cloves are cut into several parts, the remaining slices are chopped very finely.

2. Mix chopped garlic with all kinds of pepper, dry basil.

3. Prepare the peritoneum. Wipe dry. We make punctures and we stuff with pieces of garlic.

4. Once the pieces are finished, take the pepper mixture with garlic and rub the inside of the peritoneum.

5. Twist the roll, tie with a thread, put in a bowl of a multicooking pan.

6. Pour 2 liters of water. We turn on the quenching mode and cook for 1.5 hours.

7. Open, add salt, throw laurel and simmer for another thirty minutes. We get out, cool, remove the thread. If desired, rub on top with pepper, garlic, any spices.

Pork peritoneum roll boiled and baked

A combined recipe for peritoneum roll with pork, which uses both cooking and baking in the oven. The dish turns out very ruddy, as it is smeared with an unusual sauce.

Ingredients

1-1.5 kg of peritoneum;

Head of garlic;

1 pod of hot pepper;

4 tablespoons of salt;

Peppercorns, laurel;

1 onion;

1 spoon of honey;

2 tablespoons of soy sauce;

0.5 tsp red pepper.

Cooking

1. Peel and chop the garlic. Hot peppers are simply finely chopped.

2. Take the peritoneum, rub a little inside with salt, then scatter the garlic with hot pepper. Twist the roll, tie.

3. In 2 liters of boiling water, add 4 tablespoons with a mountain of salt, immerse one onion, pour pepper, laurel leaf for flavor. One is enough. If there will be a lot of laurel, the smell at the roll will turn out to be strong, intrusive, bitterness may appear.

4. Lay the roll. Simmer for 70 minutes.

5. We take out. We shift the peritoneum into a colander, leave for half an hour to drain all excess fluid.

6. Mix soy sauce with honey until smooth. Add red hot pepper.

7. Rub the roll on top with the cooked sauce, transfer to the mold. It is better to lay a piece of parchment or foil.

8. Put in the oven. Bake at 180 degrees for about half an hour. We look at the color. We make sure that the crust does not burn.

Pork peritoneum roll with carrots and pepper

The recipe for stuffed roll, which is cooked in the oven. The amount of carrots can be increased at your discretion, but coarsely chopped is not recommended.

Ingredients

1.5 kg of peritoneum;

2 carrots;

4 tablespoons of salt;

1 hot pepper;

1 sweet pepper;

3 cloves of garlic;

1 tsp ketchup.

Cooking

1. We rub the washed, prepared peritoneum first with salt on the side of the skin, then pour the rest on top.

2. Twist the draft roll, transfer to a container and remove for at least 10 hours in the refrigerator. You can turn it over so that salting goes evenly.

3. We wash a peritoneum from the remains of salt, wipe.

4. Cut carrots and pepper into strips, mix, squeeze the garlic and put the chopped hot pepper pod. Stir the filling for the roll.

5. We shift vegetables to the peritoneum. Distribute an even layer, but not to the very edge. Leave at the end of about three centimeters.

6. Twist the roll with the filling. We try so that the vegetables do not move. Wrap carefully with a thread.

7. We pack the peritoneum in a double piece of foil. Put in the oven. Cook exactly two hours at 180.

8. We take out our dish, cut the foil and carefully open it.

9. Grease everything well with ketchup (you can take adjika). We put it in the oven again and cook for about half an hour.

You should not choose a peritoneum with thick bacon for making the roll. During cooking or baking, a lot of fat will melt, the yield will be small, the taste will also suffer.

When choosing a peritoneum, choose slices with light meat layers. Fat itself should be white without yellowness.

Do not be afraid to salt the peritoneum, it is much worse if there are few spices, the taste will not be so full.

Try making this pork peritoneum roll. We guarantee that you will like it. Step by step recipe with photo more ...

Some culinary specialists when cutting pork ask the question: "What to do with the peritoneum?"

And really no other idea is visited by the head, except how to fry the layer with onions in a pan. But there is one wonderful way out.

The following is a recipe for a juicy, delicious layer roll.

A minimum of products will be required, but the result will amaze you and will certainly be tested more than once.

Pork peritoneum roll with garlic and spices

Would need:

• pork peritoneum (layer) - 300 grams;
• garlic - 6 cloves;
• hops - suneli, black pepper, salt - to taste.

E tapas cooking

Rinse the layer under the tap and dry with a towel.

Rub abundantly with fine salt on all four sides.

Then grate with crushed garlic, sprinkle with black pepper and suneli hop seasoning;

Collapse the layer, forming a roll.

Fasten and wind the roll with a harsh thread or cord.

Place in baking sleeve.

Put in the refrigerator for 1.5 hours.

After the time has passed, heat the oven to 200 degrees and cook the roll for about 1 hour.

   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

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:

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:

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.