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What is cooked from pork belly. How to salt the belly so that it is soft

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Homemade smoking recipes are of interest to many. Although, by itself, smoked product, is not useful product most likely - on the contrary, it is harmful. It's like smoking is for your body.

Offers you other recipes home smoked with a photo, no less tasty and more useful, if you can afford to use them without much harm to your health

As I once read in one of Dontsova's detectives “from any, even the most vicious and disgusting pig, you can cook a good piece of ham”. I absolutely agree with her. Today I offer you pork roll of peritoneum in onion skins... Recipe with photo very simple and very tasty even for those who do not like boiled bacon... It is due to the addition of onion husks that the roll gets not only a beautiful color, but a pleasant smoked flavor. And another important factor is this peritoneum roll at home it will cost you two to three times cheaper than bought in a store and there is not a lot of hassle with its preparation. This recipe was shared with her husband by a friend of his. AND peritoneal roll my husband did it himself. So we have not only Women-Super-Mistresses, but also Men - jack of all trades.

Pork roll from the peritoneum in onion skins. Recipe with photo

Ingredients for cooking pork roll :

Piece of peritoneum- preferably not very thick and it is better to choose with a layer and with a lot of meat
Salt
Ground black pepper (red - optional)
Onion hulls - 2-3 good handfuls
Onion
Garlic - a few cloves (cut into plates)
Water
Black peppercorns - 5-7 pieces
Twine or thin rope - for tying the roll

Peritoneum roll in onion peel - recipe:

Make a roll at home very simple.

Peritoneum cut into pieces along, but not to the end, about 5 centimeters wide. Salt and pepper. Put pieces of garlic into the slots and along the bay leaf.


We twist it into a roll, tie it with a strong rope.



Take a deep saucepan, add salt, black peppercorns, bay leaves, peeled heads onions... We definitely try water for salt, the brine, in the end, should not be very salty, do not forget that during the cooking process you also added some salt to the roll itself.

We wash the onion peel, throw it into a saucepan and bring the whole mixture to a boil. Then carefully lay the peritoneum, close the pan with a lid. Cook from the moment the water boils for at least 40 minutes, over low heat, but so that the water boils. If there is a lot of meat in the peritoneum, you need to cook it longer, about an hour. Then we turn off the gas and leave the peritoneum in the pan until the brine has cooled down completely.



We take the cold roll out of the water, put it in a sieve, which we put in a deep cup.


The bottom of the sieve and the bottom of the pan must not touch. From above we press the roll with something heavy (you can put a saucepan or a jar of water). We put in a cold place for several hours, you can put it in the refrigerator overnight.

In the morning we take out the roll, take it out of the sieve.



Thomas loves meat snacks, he's always first in line


Here is such a simple recipe for smoking at home, pork roll in onion skins prepared without any preservatives. Great snack or breakfast sandwich for a working man.

Pork roll - amazing hearty delicious snack that looks great on a holiday table. It can be served with any side dish, and made with vegetable or fruit fillings.

You will need:

  • salt - 15 g;
  • pork fat - 50 g;
  • garlic - 4 cloves;
  • pork meat - 1 kg;
  • ground pepper, thyme, dried basil and other spices of your choice.

Cooking pork roll baked in the oven:

  1. If you took a fleshy piece with a layer of fat, then you don't need to use lard in cooking.
  2. We cut the meat into long slices. Their thickness should be about 3 cm.
  3. We make punctures in the meat on all sides with a knife and fill the resulting holes with lard.
  4. Remove the husks from the garlic cloves. We push two slices into the gruel. Cut the remaining slices into halves and insert them into the cuts in the meat.
  5. Rub the pork plates with salt on all sides. In addition to salt, you can use any spices to your taste.
  6. We fold the pulp in the form of a roll, tie it with a thread so that it does not disintegrate.
  7. We process the baking sheet with sunflower oil, load the roll and bake for an hour and a half. The oven temperature is 180 degrees.

Cooking recipe with carrots and mushrooms

Ingredient List:

  • salt - 6 g;
  • champignons - 0.2 kg;
  • ketchup - 15 g;
  • two onions;
  • pork - 0.8 kg;
  • dried oregano - 7 g;
  • vegetable oil - 30 ml;
  • a pinch of pepper;
  • two carrots;
  • dried basil - 5 g;
  • three garlic cloves.

How to make a roll:

  1. Finely chop the peeled onions. We pass the carrots through a grater. We make fry from chopped vegetables in a pan with oil.
  2. After 5 minutes, pour out the mushroom slices and sauté for another 7 minutes.
  3. We dry the washed piece of pork and cut into 2 cm thick plates. We beat them off with a wooden hammer.
  4. We carry the peeled cloves of garlic through a press and put the resulting gruel in a cup. Add basil, pepper, oregano and salt to it.
  5. Line the baking sheet with foil and put the meat plates next to each other.
  6. Sprinkle a mixture of salt and black pepper on them.
  7. Put the fry on top with the addition of mushrooms.
  8. We roll up the roll and fix it with foil.
  9. Close the baking sheet in an oven heated to 200 degrees.
  10. We bake the meat delicacy for about an hour, then pour it over with ketchup and cook for another 15 minutes.
  11. The ketchup forms a delicious golden brown crust on the roll. Serve with herbs and fresh vegetables.

Pork roll with prunes baked in the oven

Recipe composition:

  • half a bunch of fresh dill;
  • pork meat - 0.5 kg;
  • head of garlic;
  • prunes - 200 g;
  • sprig of rosemary;
  • salt - 15 g;
  • mayonnaise sauce - 100 g;
  • allspice ground pepper - 8 g.

Cooking pork meatloaf:

  1. We cut the meat into layers and beat it off with a hammer from all sides. We treat the pork with salt and allspice.
  2. Dip the prunes into a bowl of warm water for 4 minutes. After that, pour out the water, and cut the prunes into pieces.
  3. Grind the peeled garlic cloves into crumbs. We do the same with dill.
  4. Grease the meat plates with mayonnaise, sprinkle with chopped dill, garlic and prunes.
  5. We roll up the meat pieces in the form of a tube and stab with a toothpick.
  6. We put the future rolls in a baking dish, cover with foil and send to the oven for 40 minutes. The oven temperature is not lower than 180 degrees.
  7. As a side dish, you can cut pumpkin into cubes and bake.

Original version with cheese and pistachios

Ingredient List:

  • red pepper, ground to taste;
  • pork tenderloin - 0.5 kg;
  • cheese - 55 g;
  • sunflower oil- 40 ml;
  • peeled pistachios - 50 g;
  • black pepper to taste;
  • parsley - 1 bunch;
  • salt to taste.

Algorithm of actions:

  1. Grind a piece of cheese on a grater. Chop the parsley finely. We process the pistachios in a blender to a crumb state. We mix the products in a common bowl.
  2. We make a thin layer of meat. Soften it with a wooden mallet.
  3. Put the mass of cheese and pistachios on top of the pork.
  4. We roll up the layer with the filling into a roll, tie it with thread.
  5. We process the roll with a mixture of red and black pepper, salt.
  6. We load the pork on a baking sheet, pour it with sunflower oil and send it to the oven, heated to a temperature of 180 degrees.
  7. Baking time - 60 minutes.

Cooking from pork belly

What you need to take:

  • mustard - 8 g;
  • pork peritoneum - 0.5 kg;
  • salt to taste;
  • garlic - 3 cloves;
  • ground black pepper to taste.

How to make a peritoneal roll:

  1. We wash the pork under the tap, rub the piece on all sides with a mixture of mustard salt and pepper.
  2. Grind the garlic cloves into crumbs, distribute them along the inner side of the peritoneum.
  3. We roll the meat into a tube, tie it with twine, wrap it in foil and put the product in a baking dish.
  4. We turn on the oven in advance and wait until its temperature reaches 200 degrees.
  5. We bake the roll for 80 minutes.
  6. If you want the dish to be covered in a delicious golden brown, 10 minutes before the end of cooking, unfold the foil.

Pork roll with cranberries

This recipe is for those who like to feel a slight sourness in the taste of a dish.

You will need:

  • thyme - 4 whispers;
  • cranberries - 120 g;
  • salt to taste;
  • cognac - 55 g;
  • pork meat - 1.5 kg.

Step-by-step instruction:

  1. Pour the dried cranberries into a bowl and pour in the cognac.
  2. We leave the product for 40 minutes.
  3. We form a thin plate from a piece of meat, beat it off.
  4. Top with thyme, salt and pepper.
  5. We process the cranberries in a blender, distribute them over the layer of meat.
  6. We form a roll, fix its shape with a thread, rub with pepper and salt, pour with olive oil.
  7. We place a baking sheet with a roll in an oven preheated to 190 degrees, the cooking time is 50 minutes.
  8. Cool and serve with any side dish of your choice.

With chicken liver filling

Grocery list:

  • one carrot;
  • salt to taste;
  • belly - 500 g;
  • black pepper;
  • sunflower oil - 40 ml;
  • mayonnaise to taste;
  • chicken liver - 0.3 kg.

How to make a belly roll:

  1. Cook the chicken liver in a saucepan until soft, pre-salting the water.
  2. Pass the cooked product through a meat grinder.
  3. Grind the peeled carrots on a grater and sauté in vegetable oil.
  4. Add the liver to the cooled carrots and mix.
  5. We cut the puzanin into portions beat off on both sides, salt and pepper.
  6. With a tablespoon, spread the filling on the edge of the meat piece, roll it into a roll.
  7. Place all the rolls on top of the buttered baking sheet.
  8. Sprinkle the meat dish with grated cheese, and pour with mayonnaise.
  9. We bake juicy tender dish in the oven for 30 minutes.

With potato filling

Recipe composition:

  • salt - 8 g;
  • 6 eggs;
  • minced pork - 0.9 kg;
  • semolina - 40 g;
  • dried paprika - 5 g;
  • boiled potatoes - 0.5 kg;
  • black pepper - 5 g;
  • a piece of cheese - 100 g;
  • fresh parsley - 20 g;
  • white bread - 200 g

Cooking a roll with potato filling:

  1. Combine bread soaked in milk with minced meat and pass through a meat grinder.
  2. Add paprika, pepper, salt and beat 2 eggs, add semolina and mix.
  3. Turn the tubers of boiled potatoes into mashed potatoes, chop a piece of cheese on a grater, finely chop the parsley.
  4. 3 chicken eggs must be cooked and chopped finely.
  5. Combine cheese, paprika, mashed potatoes, a pinch of salt and pieces in a common bowl boiled eggs, semolina, a pinch of black pepper, parsley and raw yolk.
  6. We distribute chopped meat on a rectangle of cling film.
  7. Put the filling on top, roll up the roll and place on a baking sheet covered with baking paper.
  8. Cooking a delicious aromatic dish in the oven for 40 minutes.

Any festive table suggests cold meats. If you are tired of the usual dishes, make a roll of pork belly. Boiled, baked, with liquid smoke or in onion skins - the variety of recipes is simply amazing. let's consider different options cooking pork roll.

How to make a pork peritoneum roll?

Before we go to the kitchen to create our own cooking masterpiece, let's dwell on some of the intricacies of making a 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 the peritoneum, pay attention to its shade. We need light pink meat with a layer of white fat.
  • To save taste qualities and the juiciness of pork, the meat must be rinsed with running water, but in no case should it be soaked.
  • Frozen pork is not suitable for making a roll, as it will turn out to be hard and crumbly.
  • If you cook a roll of pork peritoneum in onion skins, it will acquire a rich shade.
  • To add flavor to the finished roll, sprinkle the pork with freshly squeezed lemon juice.

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

Classic roll

Better try first classic recipe with a photo of a pork peritoneum roll. Having mastered it, you can easily add new flavor notes to the dish, for example, use prunes or mushrooms as a filling. Particular attention should be paid to the choice of spices, because they saturate the roll with a unique aroma and piquant taste.

Composition:

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

Preparation:

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

  3. We fold the peritoneum tightly into a roll and rub with seasonings on the back.
  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 saucepan and lower our roll there. Add laurel leaves and peppercorns. Cook for two hours, adding salt to the water.
  6. Turning off the stove, we do not rush to take out the roll, but give it time to cool completely in the broth.
  7. Then we drain the broth and leave the roll in a colander so that all the liquid is glass.
  8. Cut the roll and serve with your favorite sauce.

Let's make our culinary task easier

Now let's figure out how to make a roll of pork peritoneum boiled in a slow cooker. This kitchen assistant will greatly facilitate our task. Such cold appetizer best served with horseradish or mustard.

Composition:

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

Preparation:

  1. Let's prepare the peritoneum in the way we already know.
  2. Clean the garlic cloves and chop finely. On the entire area of ​​the peritoneum, on the inside of the roll, we make shallow cuts with a knife and insert 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 put the roll in a baking bag and fasten the edges tightly so that the liquid cannot get inside during the cooking process.
  5. Place the roll in a multi-bowl and pour in hot water. It should cover about 1/3 of the roll.
  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. Take out the finished roll and leave it in the bag until it cools completely.
  8. Here we have such a delicacy.

You can also cook smoked roll in a multicooker. To do this, you need to 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 “Baking” option and wait one hour. Attention: it is better to cook small rolls in this way.

We bake a roll in foil

Pork roll from the peritoneum in the oven is especially juicy and tasty. And in order to preserve the juiciness of the meat, we will use foil. In addition, the pork will be soaked and satiated own juices that 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 a snack is 170 Kcal.

Composition:

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

Preparation:

  1. We will not spare our time and prepare the meat in the evening. Rinse it thoroughly and dry it. Rub generously with salt on both sides of the peritoneum and place in a saucepan.
  2. We cover the container with a lid and send it to the refrigerator overnight. During this time, the peritoneum will give juice.
  3. After the allotted time, take out the meat and rinse it from salt.
  4. Along the entire length of the peritoneum, from the inside of the future roll, we make deep cuts with a knife, practically reaching the skin, but without damaging it.
  5. Grind the chili and garlic cloves with a blender. We should have a gruel.
  6. Rub the inside of the roll with the resulting gruel, add spices. Attention: 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. We bake the dish at a temperature of 180 degrees for about 1.5 hours.
  10. Cool the appetizer and serve with any sauce or ketchup.

Oven baked homemade roll from pork peritoneum for universal use. Throw in a side dish and the family is well fed for dinner. Lay out nicely on a plate and put on a festive table, the slices among the snacks will not be lost (most of all under a glass). Put it on bread, and take it for a snack at the dacha, work, a picnic and other earthly joys.

The peritoneum, or hypogastrium, flank, as the name implies, is located on the belly of a pig, refers to top grade meat. This is a tidbit for understanding housewives. Always juicy, incredibly tender and tasty. You can cook a lot of dishes from it, but the roll is the most successful dish. To taste, without a doubt, the peritoneum is boldly capable of competing with purchased sausage, boiled pork, and ham.

When cooking at home, in addition to salt and traditional pepper, all kinds of seasonings are added to the mixture with which pork is marinated. Put paprika, hot pepper, rosemary, basil, garlic, adjika, soy sauce... Place the filling of mushrooms and vegetables inside. in my selection you will find several interesting options for roasting meat rolled into a roll.

Homemade pork peritoneum roll baked in the sleeve

Here is a very tasty example of cooking peritoneum in the oven. In addition to the baking bag, you can use foil.

You will need:

  • Peritoneum - 1-1.5 kg.
  • Soy sauce - 3 large spoons.
  • Garlic to taste.
  • Worcester sauce (any other, but spicy) - a few drops.
  • Sunflower oil - 4-5 large spoons.
  • Dill, parsley - a couple of twigs.
  • Salt, pepper, suneli hops, paprika (other spices, you can use a pork bag).

Step by step recipe:

Consider a piece of meat you have purchased. Be sure to cut off the skin, carefully remove all films, excess meat. The layer of the peritoneum should become even, then it will be more convenient to start and twist it. Rinse the tenderloin, pat dry with a paper towel. Place the workpiece with lard down.

Cut off the skin along with a small layer of bacon. Then cut it into small cubes and put it in the freezer. Then use this freeze to cook frying in borscht and soups

Another condition for correct preparation: If the piece is thick, make several deep cuts all over the surface.

Make a marinade by mixing soy and Worcestershire sauce with crushed garlic and sunflower oil in a bowl. Season with salt and pepper. Like to use more spices, put it to your taste. For a roll, paprika, adjika, mustard, various types of hot peppers are good.

Spread the sauce generously on the surface of the peritoneum, not forgetting the incisions.

If there are scraps left when leveling the piece, lay on top of the plate, also smearing with marinade.

Chop the herbs, scatter over the sauce.

Roll the plate into a roll.

Tie with tight threads or twine. To ensure that the structure retains its shape, dress it often, at a short distance.

On top, rub the workpiece again with a mixture of hops-suneli, paprika, pepper, salt. It is more convenient to first mix them in a bowl, then sprinkle and grate the meat.

Place the semi-finished product in a roasting sleeve, tie tightly. Make a couple of cuts in the foil to let the steam escape, otherwise the bag will burst during cooking. But you can just tie the ends loosely.

Send the roll to bake at 180 ° C. Set the timer for 1.5-2.5 hours. Roasting time depends on the thickness of the piece, the total weight, and the capabilities of your oven.

Take your time to get the finished dish right away. Let it "rest" for 20 minutes without opening the oven door.

How to cook boiled pork belly roll

To make a boiled roll, it is allowed not to remove the skin from the peritoneum, here the choice is yours.

Take:

  • Flank - 1 kg.
  • Salt, spices for meat, lavrushka, garlic, pepper, onion, carrot.

How to cook:

  1. Spread the tenderloin on the table, skin side down, rub the pulp with salt mixed with any seasonings. Spread the chopped garlic and carrots grated with coarse shavings over the entire surface.
  2. Roll up so the filling is inside.
  3. Tie tightly with twine, fixing the shape of the roll.
  4. Boil water, adding whole onions, carrot rings, seasoning for flavor.
  5. Throw the workpiece into boiling water, wait for it to boil over high heat. Then reduce the power to the minimum. The water should cover the semi-finished product with a margin, a couple of centimeters higher.
  6. Simmer with a quiet "gurgle" for about 60-90 minutes. When the pink juice no longer stands out, the dish is ready. Transfer it to a colander, wait for the broth to drain.
  7. When the roll has cooled, keep it in the refrigerator for about an hour, then cut and sample.

Simple garlic roll - recipe like in the store

How to make smoked pork belly roll in onion skins

Onion husks surprisingly add flavor and light smoked appearance to any meat. The roll looks beautiful among the festive treats; on weekdays it will become a delicious component of a sandwich.

  • Peritoneum meat - 1.2 kg.
  • Onion peel - 50 gr.
  • Water - 1.5 liters.
  • Garlic - 5-6 cloves.
  • Bay leaves, ground pepper, salt. If you find a sprig of rosemary, juniper berries, be sure to add to the broth.

How to do:

  1. The first step is to make an onion broth. Peel the onion and fill the pot. Fill with water, add bay leaf, pepper, salt. After the broth boils, put the roll to cook.
  2. Form a roll blank parallel to the preparation of the broth. To do this, rinse the meat piece, blot it. Make small holes on the surface, stuff with garlic chunks. Rub with salt and your favorite spices. Roll into a roll, tie, fastening conscientiously.
  3. Cook the dish for an hour and a half with a slow boil.
  4. Then check the meat for readiness, turn off the burner, leave to infuse and cool right in the onion husk.
  5. After the roll can be baked in the oven until crusty, setting on the middle level for a quarter of an hour. Then fold the peritoneum into a bag, send it to the refrigerator shelf.

Pork peritoneum meatloaf with filling - delicious recipe in foil

A festive way to bake the stuffed peritoneum. It will turn out great dish served as cold cold cuts.

Would need:

  • The peritoneum is about a kilogram.
  • Mushrooms - 400 gr.
  • A bow is a pair of heads.
  • Eggs - 2 pcs.
  • Cheese, already shabby (in the original Mozzarella recipe, but you can use any hard grade) - 1-1.5 cups.
  • Heavy cream - a glass.
  • Salt, sunflower oil, pepper.

How to bake:

  1. Boil hard-boiled eggs in advance.
  2. Chop the onion, fry over high heat in hot oil. Add chopped champignons, fry until beautifully golden.
  3. When the roast has cooled, add the diced eggs and shredded cheese. Pepper, salt.
  4. Prepare the undercut: cut, straighten, lay the filling on one side, stepping back slightly from the edge.
  5. Wrap in a roll. Fix with a thread (twine), tied along the entire length.
  6. Transfer the roll into a mold, on a lined sheet of foil. Pour in the cream, splash in 1.5 cups of water. Cover the long end and tuck it in so that there are no holes left.
  7. Bake at 190 ° C for about 1.5 hours. Take out the form, unfold the dish. Return to bake for another half hour. The appearance of a beautiful crust is a signal that the roll is ready.

How to make a boiled roll in a slow cooker

The multicooker creates ideal conditions for making rolls of any complexity. It turns out boiled meat, very juicy.

Necessary:

  • Peritoneum - 1.2 kg.
  • Bulb.
  • Carrot.
  • Garlic cloves - 4-5 pcs.
  • Seasonings to taste, salt.

Preparation:

  1. Rinse the tenderloin of the pork belly, wipe with a paper towel, lightly beat it with a hammer if the piece is thick.
  2. Combine salt in a bowl, seasonings to taste. Crush the garlic with a press, send it next. Stir.
  3. Diligently rub the entire piece with the paste, roll into a roll.
  4. Tie with twine, put in a thicket.
  5. Pour water so that it covers the workpiece, put the whole onion and carrot. If you like bay leaves, place with other spices. Don't forget to add salt to the broth.
  6. Set the gadget to the "Extinguish" function for 1.5 hours. After the beep, do not open the lid immediately, leave it to stand. Ideally, until it cools completely.

Attention! V microwave oven you can make a knuckle not only boiled. Steam cooking is very popular. To do this, place the semi-finished product on the steamer device and turn on the function of the same name for 1.5 hours.

Pork peritoneum roll in dough

The method resembles baking in foil, only in edible. You can form a pork roll according to any of the proposed recipes. There are a minimum of spices in my recipe and everything is very simple.

  • Peritoneal tenderloin - 1 kg.
  • Pepper, salt, pork spices.
  • Flour.
  • Water.
  • Salt.
  • Egg (optional)

How to cook:

  1. The dough resembles a simple dumpling dumpling. Pour flour in a pile, make a depression in the center.
  2. Salt, then slowly adding water, knead a hard, dense dough.
  3. Cover the bun, leave the mass to "grasp" for half an hour.
  4. Prepare the tenderloin at the same time. Cut off excess fat along with the skin, rub with a mixture of salt and pepper. Roll up a roll.
  5. Roll out the dough into a very thin layer (about 3 mm), lay the peritoneum in the center. Wrap the roll with dough on all sides so that the meat does not come out. Pinch the seams in good faith.
  6. Bake a roll in a dough shell at 200 o C. Cooking time - 1-1.5 hours. Remove the threads and dough, cut into slices and hurry to the table.

Advice! To prevent the seams from coming apart during baking, moisten them with water. And if you used an egg in the dough, then coat the seams with the remnants of the shell

Filled peritoneum meatloaf - recipe video

Highly delicious peritoneum with an unusual filling. I definitely recommend you try it. Judging by the story of the author, to do this exquisite dish not difficult at all. Bon Appetit!

If you got a good piece of pork belly with layers of meat, I suggest making this soft, crispy, fragrant roll with a light spike for a change. It is best eaten chilled.

Pork roll from the peritoneum is stored for a long time in the freezer, you can cut and freeze. Boil potatoes, cut black bread and under a glass of cold one - that's it. Men will be delighted)).

I had a lean piece of peritoneum with layers of meat, about 500-600 g. Wash it thoroughly.

Rub with salt and pepper on both sides. I took black and red peppers.

Finely chop the garlic. Spread over the entire surface.

Thoroughly coat with mustard.

Roll up.

Pull with thick threads, twine, or just fold a thin thread several times, as I did.

Wrap in foil. Bake in an oven preheated to 200 degrees, 75-90 minutes. At the end, unfold the foil so that the roll is fried.

The pork belly roll cooked in the oven is ready. Allow to cool completely, chill and chop.

Bon Appetit.