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How to make a peritoneum at home. Pork peritoneum roll - delicious recipes in the oven


Calorie content: Not specified
Cooking time: Not specified

From pork belly you get wonderful cold snacks, cold cuts for sandwiches, sandwiches or a hot dish for a 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 when hot, and the more layers of meat, the better it will turn out to be a roll or sliced. You can't even imagine how tasty this one is.
Cooking pork belly 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 be saturated with spices, mustard, salt, the meat is rubbed with a fragrant mixture in advance and left to marinate in the refrigerator overnight, or better for a day. Then they are wrapped in foil or baked in a form, be sure to cover it so that the meat does not dry out. You can serve the baked peritoneum as a whole piece, on a large platter surrounded by fresh vegetables, pickled cucumbers or tomatoes, and sliced. Well, let's get down to cooking pork belly baked in the oven in foil, a recipe with step by step photos which I have described in detail below.

Ingredients:

- fatty pork peritoneum - 700-800 gr.;
- hot Russian mustard - 1.5 tablespoons;
- soy sauce- 2 tbsp. L.;
- black peppercorns - 1 tsp;
- coriander (grain) - 1 tsp;
- coarse table salt - incomplete tsp. (taste);
- garlic - a small head.

How to cook from a photo step by step

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 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 fold 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 and water sunflower oil and send it to the oven heated to a temperature of 180 degrees.
  7. Roasting 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. Chop the peeled carrots on a grater and sauté on 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. Put the filling on the edge of the meat piece with a tablespoon, fold 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.

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

Secrets of making meatloaf

  • To make a 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 off 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 to the oven or pan, be sure to tie it up. To do this, we recommend using culinary or silicone threads, twine, but ordinary threads are also suitable. At the edges of the roll, you also need to fix it, for this take wooden toothpicks.

Pork belly 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

  • Wash my peritoneum well. We dry it.
  • In a bowl, combine vegetable oil, soy and Worcestershire sauces, salt, pepper and seasonings for meat. Add the garlic passed through a press.
  • Lubricate one side of the abdomen with the prepared sauce, wrap it in a roll, lubricating the other side of the pork.
  • We bandage the resulting meatloaf ik 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 foil folded in 2 layers. We make several punctures in the bag / foil with a toothpick.
  • We send it to an oven warmed up to 180 degrees. We bake the roll for 100 minutes. Half an hour before cooking, the bag / foil can be opened, then the roll will be covered with an appetizing golden brown crust.
  • Let the finished roll cool, preferably without removing it from the oven, remove the threads and cut into portions. We are taking 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,
  • pepper mixture - 1 pinch,
  • vegetable oil to taste.

Video recipe for the occasion:

Cooking method

  • Peel the onion. Finely cut.
  • Rub the peeled carrots on a fine grater.
  • Heat vegetable oil in a frying pan. Fry vegetables.
  • Cut the mushrooms into cubes. We send to onions and carrots and fry until tender.
  • My meat. We dry it. We cut into layers about a centimeter thick. We beat it off well.
  • In a separate bowl, mix the prepared spices and the garlic passed through a press.
  • We spread overlapping pieces of meat on foil.
  • Lubricate with a mixture of spices and garlic.
  • We spread the fried vegetables.
  • We turn the delicious food into a roll. We tie it with threads or silicone tubes. We wrap with foil.
  • We send the roll to the oven preheated to 200 degrees for an hour.
  • After the specified time has elapsed, grease the roll with ketchup and send it to the oven for another quarter of an hour, no longer wrap it with foil.
  • Ready meatloaf with carrots and mushrooms is ready. Serve 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,
  • onion - 1 piece,
  • salt to taste
  • spices for meat - optional.

Cooking method

  • Cut a piece of pork in the middle so that you can open it like a book. We beat back.
  • Rub with salt and pepper. Sprinkle with spices.
  • Pour dried apricots with boiling water. We leave for 5-10 minutes. We dry it. Finely cut.
  • Cut the cheese into small pieces or grate.
  • Finely chop the onion.
  • Spread the prepared dried apricots, onions and cheese on the meat in an even layer.
  • We roll it up with a roll. We tie it well with twine. Wrap in foil.
  • We bake the roll for 80 minutes at a temperature of 200 degrees in a preheated oven.
  • Cut the finished roll portioned pieces... 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

  • Steam the prunes.
  • We clean the apples. We remove the seeds. We cut it coarsely.
  • A piece of my meat. We dry it. We cut in such a way that we get a pocket inside.
  • Rub the meat inside and out with prepared spices.
  • We put prunes and apples in the pocket. Sew it up so that the filling does not spill out. We roll it up and tie it with threads.
  • In vegetable oil, brown the roll on all sides.
  • Put in a baking dish. Pour in the broth. We bake for 75 minutes in an oven heated to 180 degrees. Do not forget to glance at the roll from time to time and top up the broth if necessary.
  • After the specified time has elapsed, we do not remove the roll from 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 baking of the roll, add salt and pepper, bring the mixture to a boil. Let's 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

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

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

Similar recipes for peritoneum, lard ... ..

Pork on the bone.

Compound:

Pork chops on the bone - 1600 gr.

Garlic - 6 cloves.

Lemon - 1 pc.

Thyme (dried) - 1.5 tsp.

Vegetable broth - 3 cups

Olives (pitted) - 150 gr.

Salt and pepper to taste.

Cooking pork chops on the bone.

1. If you have chops in one piece, then they need to be separated into layers, along with the bone. We wash the prepared chops and pat them with a paper towel.

2. Peel the garlic and wash it in water.

3. Put the meat in a bowl, cover with 3 garlic cloves, which must first be dissolved into plates, and pour over the juice of one lemon. Leave the meat to marinate for 2.5 hours in the refrigerator.

4. The remaining 3 cloves of garlic are passed through a garlic press and mixed with dried thyme.

5. The meat is marinated, now you need to blot it again with a paper towel, salt, sprinkle with black pepper, and coat with garlic mixture on all sides. Put the meat in a baking dish.

6. Put the meat in a preheated oven and fry for 1 hour at a temperature of 200 degrees.

7. Vegetable broth, you can also take bouillon cubes, mix with olives - add this composition to the meat when it is fried in the oven for an hour.

8. 1 hour has passed, we take out the mold and fill in the meat vegetable broth with olives - continue to fry for another 50 minutes.

Delicious meat on the bone is ready!

Bon Appetit!

Salted lard, dry.

Compound:

Lard - 1 piece.

Garlic - 6 cloves.

Salt as needed.

Cooking salted lard.

2. Take the bacon out of the water, blot it with a paper towel and start salting.

4. Prepared layers generously coat with salt, pepper and put garlic between the pieces. Garlic, before that you need to peel and dissolve into thin plastics.

5. Put the bacon in bags and put it in the freezer for 2 weeks.

Tasty salted lard ready!

Bon Appetit!

Salting lard - wet.

Compound:

Lard - 1 piece.

Salt - for brine.

Cooking lard in cold brine.

1. Lard, before salting, you need to put in cold water for 6 hours.

Cooking the brine.

1. A saucepan with cold water bring to a boil and add salt. The approximate ratio of salt is for a 6 liter pot of water, you need to take 1 kg of salt.

2. Boil the brine for 5 minutes, remove and let it cool completely.

3. We dissolve a piece of bacon into layers of 7 cm and the mode transversely into pieces of 6 cm, while we do not cut it to the skin by 1 cm.

4. Put pieces of bacon in a deep saucepan and fill with cold brine so that the brine completely covers the bacon. After 3 days, drain the brine and fill it with fresh brine.

5. Lard is prepared for 9 days, it turns out that the brine will need to be poured in 3 doses, each time fresh.

6.In this recipe no spices are added - the only drawback. But this fat turns out to be very tender, and you can store it in the freezer for 1 year.

7. On the 10th day, we take the bacon out of the brine, blot it well with a paper towel, put it in bags and put it in the freezer.

Delicious lard in brine is ready!

Bon Appetit!

Salting bacon - cooking in brine.

Compound:

Lard - 1 piece.

Salt as needed.

Black peppercorns - 8 pcs.

Dill - 1 umbrella.

Bay leaf - 1 pc.

Cooking lard in brine.

1. Pour water into a saucepan (6 liter), add so much salt (0.5 - 1 kg) so that the egg that we put into the liquid should float on the surface.

2. You need to take the egg fresh, raw, wash it well and only, then lower it into cold brine.

3. Bring water and salt to a boil and put pieces of bacon (about 7 cm wide) into it - cook for 3 hours, from the moment the liquid boils.

4. After the time has elapsed, remove the bacon from the pan and put it in a colander so that water is drained from it. We cut the layers of warm bacon across into pieces of 6 cm, lay with cloves of garlic and season again, with salt on all sides.

5. We put the prepared bacon in packages and send it to the freezer. After a week, the bacon will be ready.

6. You can store such fat in the freezer for six months.

Tasty boiled bacon ready!

Bon Appetit!

To prepare a pork roll from the peritoneum, the most important thing is to choose the right meat. This should be the belly of the pork, its thinnest edge. Such meat is also called flank.

For cooking, you will need a piece weighing from 800 g to 1.5 kg - the size and thickness of the finished roll will depend on this. The flank must necessarily have layers of bacon so that the finished roll turns out to be juicy and soft.

The abdominal part should not be too thick, otherwise it will be difficult to fold. But if you come across such a piece, you can make a longitudinal cut almost along the entire thickness (without cutting the meat to the end) and unfold it like a book. The surface of the flank should be flat, if there are thickenings, it is advisable to beat them off with a kitchen hammer.

Wash and dry meat before cooking with paper towels.

Spread the prepared layer on a flat surface (for example, on the kitchen table).


From seasonings you will need: salt, black pepper, which is desirable to grind in a mortar, garlic and mustard.



Salt evenly (1.5-2 tsp) and pepper a layer of meat with freshly ground pepper.

Squeeze the chives through a press and spread the garlic mixture over the spices with your hands.



Rub mustard with your hands (2-3 tablespoons), carefully walk over the entire surface.



To knit a roll, you need a thick silk thread or twine.



Roll the roll tightly, tie with a thread (both across and along). You need to bandage often so that when baking, the roll retains its shape and does not fall apart when cutting.



After that, wrap the roll in two layers of foil, put in a bag and leave in the refrigerator to marinate for 12 - 24 hours.



Heat the oven to 180 degrees and bake the roll in foil for 1.5 hours, then lower the temperature to 160 degrees and bake for another 1 hour. Then turn off the oven and leave pork roll cool down.



Put the roll in the refrigerator for 1-2 hours, and then carefully remove the threads and send it back to the refrigerator for another 5-6 hours.



Only after that, the roll can be cut, it is better to do this with a sharp knife with a wide blade.



This roll can be perfectly frozen and thawed without loss of taste.