Lard roll

Lard roll is an original cold appetizer for slicing at a holiday table, an addition to borscht, a delicious component of a breakfast sandwich or snack. It is prepared from thin and meaty layer of fresh pork lard, which is supplemented with spices, rolled into a roll and boiled or baked. The advantage of the roll is that it can be stored in the freezer for more than one month without loss of taste.

Lard roll with skin, boiled in a bag

This homemade appetizer made from thin and skinned lard will serve as a cut for cold cuts, as an alternative to sausage for a sandwich, and as a tasty addition to borscht. We prepare a roll of lard with a meat layer (undercut), from which the roll turns out to be very tender and juicy. We cook the roll in this recipe and then bake it in a bag using a multicooker.

1. 
   Lard roll is very easy to prepare at home.A piece of lard is first soaked for 10 minutes in cold water, and then the skin is scraped off with a knife and the lard is washed well.
2. 
   The lard is dried well with napkins.
3. 
   Then the lard is rubbed on all sides with salt.
4. 
   The amount of dry spices specified in the recipe is mixed in a cup.
5. 
   Then the lard is sprinkled with this mixture and left for 30 minutes.
6. 
   After half an hour, the prepared lard is rolled up, bay leaves are placed on it and the roll is tightly fixed with twine or thread.
7. 
   Next, the formed roll is placed in a special baking sleeve or bag and its ends are fixed with clips.
8. 
   Two glasses of water are poured into the multicooker bowl and the roll is placed in the bag. The “Extinguishing” program is turned on for 1 hour.
9. 
   During this time, the water will almost completely evaporate from the bowl. The roll is turned over on the other side and the “Baking” program is turned on for 30 minutes.
10. 
    At the end of this program, the roll is removed from the bowl and the bag is removed, but the twine remains, otherwise the roll will not retain its shape.
11. 
    The prepared lard roll is placed in the refrigerator overnight (12 hours), and the twine is removed from the cooled roll.
12. 
    The roll is ready for slicing and serving. Bon appetit!

Pork roll with skin, baked in the oven

A roll of thin lard with skin, along with boiled pork and baked meat, is a homemade delicacy and is prepared in various ways. In this recipe we will prepare the roll in two stages: boil it, keep it in the refrigerator for a day, and then bake it in the oven.

Cooking time: 1 day.

Cooking time: 15 minutes.

Servings: 6.

Ingredients:

• Thin pork lard – 1 kg.
• Garlic – 4 teeth.
• Mixture of peppers - to taste.

For the brine:

• Water – 1 l.
• Salt – 2 tbsp.
• Black peppercorns – 7 pcs.
• Sweet peas – 7 pcs.
• Cloves – 4 buds.
• Bay leaf – 5 pcs.

Cooking process:

Step 1. Rinse the thin lard with skin well and scrape the skin with a knife. Use napkins to remove excess moisture from the lard. Spread the lard on the table. Peel the garlic and cut into thin slices. Sprinkle the lard with a mixture of peppers and spread the garlic evenly on it.

Step 2. Then carefully and tightly roll up the lard with seasonings.

Step 3. Wrap the roll tightly with kitchen twine so that the roll retains its shape.

Step 4. Boil a liter of clean water in a separate saucepan, add the salt and spices specified in the recipe to the boiling water and cook for a couple of minutes.

Step 5. Then put the formed roll into the brine and cook it for 25-30 minutes from the start of boiling.

Step 6. Remove the cooked roll from the brine and place in a cold place for exactly one day.

Step 7. After this time, wrap the roll in a piece of foil and place in a baking dish.

Step 8. Preheat the oven to 200°C and place the roll in it for 30 minutes. Cool the baked roll, remove the foil, sprinkle with red pepper if desired, and you can take a sample. Bon appetit!

Thin lard roll with minced meat

From thin lard, which is not suitable for salting, you can prepare a good homemade snack, which has a good taste and aroma. Add minced meat, carrots and spices to the lard, form a roll and boil it, wrapping it in cling film.

Cooking time: 2 hours 20 minutes.

Cooking time: 20 minutes.

Servings: 6.

Ingredients:

• Thin pork lard – 800 gr.
• Minced pork – 300 gr.
• Carrots – 1 pc.
• Garlic – 6 teeth.
• Greens – 1 bunch.
• Salt - to taste.
• Ground black pepper - to taste.
• Spices for minced meat - to taste.

Cooking process:

Step 1.Rinse the lard for the roll well under cold water and scrape the skin with a knife. Then dry the lard with a kitchen towel, cut it into two equal parts and make oblique cuts on its surface all the way to the skin. Sprinkle the lard with salt to your taste and grate with minced garlic.

Step 2. Finely chop the washed greens and spread them evenly on the surface of the pieces.

Step 3. Mix the minced meat well with salt, ground pepper and spices, and place it in an even layer on top of the greens.

Step 4. Grate the peeled carrots on a Korean grater and place them on top of the minced meat layer.

Step 5. Then carefully fold the two pieces with the filling inside.

Step 6. Wrap the lard tightly on all sides with cooking thread or twine to form a roll.

Step 7. Then place the lard in a baking sleeve and wrap it with thread again so that water does not get into the bag during cooking.

Step 8. Boil clean water in a saucepan. Place the prepared lard in boiling water and cook the roll for 2 hours from the start of boiling and over low heat. Place a flat plate on top of the roll so that it does not float during cooking.

Step 9. Place the boiled roll under any weight and leave until completely cooled. Then put the roll in the refrigerator for a couple of hours.

Step 10. You can cut the chilled thin lard roll with minced meat into thin slices and serve. Bon appetit!

Lard roll boiled in onion skins

Thin lard with skin is inexpensive and is excellent for making boiled rolls. Boil the roll in onion skins, which will give the appetizer a light smoked effect, and the aroma of garlic and spices will give it a special taste. The prepared roll, wrapped in foil, keeps well in the freezer and will be a ready-made snack for you at any time.

Cooking time: 2 hours 20 minutes.

Cooking time: 2 hours.

Servings: 6.

Ingredients:

• Thin lard with skin – 1 kg.
• Garlic – 10 teeth.
• Salt - to taste.
• Ground black pepper - to taste.
• Black peppercorns – 10 pcs.
• Khmeli-suneli - to taste.
• Bay leaf – 2 pcs.
• Onion peel – 300 gr.
• Water – 5 l.

Cooking process:

Step 1. Rinse a piece of thin lard with skin under running water and scrape the skin well with a knife. Then remove all moisture with a towel.

Step 2. Sprinkle the inner surface of the lard to your taste and evenly sprinkle with salt, black pepper and khmeli-suneli.

Step 3. Wrap the lard into a tight roll with the skin on the outside and tie it tightly with kitchen thread.

Step 4. Place the onion skins in a large saucepan and add the peeled garlic cloves.

Step 5. Place the formed roll (one or two, as you like) into the pan and fill them with clean water. Add salt at the rate of 100 grams per 1 liter of water. salt. Add bay leaves and black peppercorns to the broth.

Step 6. To prevent the rolls from floating during cooking, place a flat plate on top of them. Cook the rolls for 2 hours from the start of boiling and over low heat.

Step 7. After this time, place the pan with the boiled rolls in a cold place for 12 hours. Remove the prepared cooled rolls from the broth and carefully remove the thread.

Step 8. The appetizer can be cut into thin slices and served. Bon appetit!

Homemade lard roll with garlic and herbs

Usually lard is salted according to various recipes, but a snack from it can be made in the form of rolls, and especially from salted lard with small layers of meat. Let's complement the rolls with herbs, garlic and sweet pepper. This snack does not require heat treatment.You can also have rolls with garlic and herbs as a decoration for your holiday table. They are served with black bread, mustard and horseradish.

Cooking time: 2 hours 20 minutes.

Cooking time: 20 minutes.

Servings: 2.

Ingredients:

• Salted lard – 250 gr.
• Garlic – 3 teeth.
• Fresh parsley - 4 sprigs.
• Bell pepper – 80 gr.
• Hot red pepper – ½ tsp.
• Pepper mixture – 1 pinch.

Cooking process:

Step 1. Salted lard is cut into thin layers of any size with a sharp knife. It is advisable to remove the skin.

Step 2. Using a kitchen hammer, beat the layers through cling film on one side.

Step 3. Then they turn over and fight back in the same way on the other side. You should end up with thin, even rectangles.

Step 4. Parsley is washed and finely chopped.

Step 5. Sweet pepper is cleared of seeds, cut into small cubes and transferred to parsley.

Step 6. Peel and chop the garlic cloves using a garlic press.

Step 7. Add red pepper and pepper mixture to these ingredients and mix the filling well.

Step 8. Spread cling film on the board. Beaten rectangles of lard are placed on it. The prepared filling is placed on top of the lard in an even layer.

Step 9. The lard with filling is wrapped in tight rolls and their ends are tightly secured. The rolls are placed in the freezer for 2 hours, after which they can be cut into thin slices and served. Bon appetit!

How to cook a lard roll in foil in the oven?

A lard roll baked in foil in the oven is a natural, homemade snack and very tasty compared to store-bought deli meats. We prepare a roll from fresh lard and bake it in foil in the oven. To the lard we will add some meat and a set of spices that will determine the taste of the snack.The roll does not require much of your time and effort.

Cooking time: 3 hours.

Cooking time: 20 minutes.

Servings: 10.

Ingredients:

• Lard – 2 kg.
• Pork pulp – 400 gr.
• Paprika – 1 tbsp.
• Dry rosemary – 1 tbsp.
• Seasoning for meat – 1 tbsp.
• Ground black pepper – 1 tbsp.
• Thyme – 1 tbsp.
• Basil – 1 tbsp.
• Salt - to taste.
• Pickled red pepper - to taste.
• Grain mustard – 1 packet.
• Bay leaf – 2 pcs.
• Garlic – 18 cloves.

Cooking process:

Step 1. Immediately mix the dry spices indicated in the recipe, with the exception of grain mustard, in a separate bowl, and add chopped bay leaves to them. Cut the lard into two pieces, rinse well, scrape the skin with a knife and then dry it with a towel. Sprinkle the lard with the spice mixture. Peel the garlic and chop it in a garlic grinder. Rub lard with this paste. Turn the pieces over and sprinkle the skins with spices.

Step 2. Then turn the lard back over and sprinkle with grain mustard and finely chopped hot pickled pepper.

Step 3. Cut the pork meat into thin pieces and beat with a hammer. Cover the entire surface of the lard with chopped pieces of meat and sprinkle them with the remaining spice mixture.

Step 4. Then carefully and tightly roll the lard into rolls and wrap them with kitchen thread or twine.

Step 5. Cover a baking sheet with paper and place the prepared rolls on it. Cover them tightly with a second piece of foil and place in an oven preheated to 200°C. Bake the rolls for 40 minutes. Then remove the top sheet of foil, reduce the oven heat to 160°C and continue baking for another 1.5–2 hours. During this time, the rolls will be covered with a golden brown crust. Turn off the oven and leave the baked lard rolls in it until they cool completely. Bon appetit!

Homemade pork lard roll baked in a sleeve

In this recipe, you are invited to prepare a presentable dish for the holiday table - a lard roll baked in a sleeve in the oven. For the roll, we take lard with layers of meat, the so-called undercut, and rub it with spices. After baking, your snack will be soft, juicy and flavorful. It can be served as a hot dish or as a cold slice.

Cooking time: 2 hours.

Cooking time: 20 minutes.

Servings: 6.

Ingredients:

• Pork peritoneum – 1.5 kg.
• Paprika – 1 tsp.
• Dry garlic – 1 tsp.
• Vegetable oil – 4 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. First of all, prepare the lard for the roll and measure out the amount of spices indicated in the recipe.

Step 2. Place dry garlic, paprika, black pepper and salt in a separate cup. Then pour 4 tablespoons of vegetable oil into them and mix well.

Step 3. Rinse the lard, scrape the skin with a knife and then dry it with a towel. Using a sharp knife, cut a piece of lard and unfold it in the form of a book.

Step 4. Using a silicone brush, evenly apply the prepared spice mixture to the entire surface of the roll.

Step 5. Using your hands, roll the lard tightly to form a roll.

Step 6. Then tie the formed roll tightly with kitchen thread or twine. Apply the rest of the marinade to the outer surface of the roll.

Step 7. Place the roll in a baking sleeve. Secure the ends of the sleeve tightly with clips. Prick the top of the bag to create holes for hot steam to escape.

Step 8. Bake the roll in the oven for 1 hour at 180°C. Release the baked roll from the sleeve and remove the thread.

Step 9To serve hot, cut the baked lard roll into portions. When serving as a cold appetizer, first cool the roll and then remove the thread. Bon appetit!