Pork roll

Pork is such a versatile product that you can cook almost anything from it, using a variety of parts of the carcass. Any oblong piece of meat, seasoned with spices, can be turned into a juicy and aromatic roll, which is ideal for serving at a holiday table as a main course or as a component of cold cuts. Thin slices of this dish go very well with black bread and horseradish, making them perfect for sandwiches.

Pork knuckle meatloaf in the oven

A roll made from pork knuckle is not only tasty and very aromatic, but most importantly, healthy. Since no harmful substances are added to such a dish, and only natural ingredients are used.

1. 
   Pork roll in the oven is very easy to prepare. Rinse the meat thoroughly under running water and dry it with paper towels.
2. 
   Carefully cut the shank lengthwise and remove the bone, being careful not to damage the flesh.
3. 
   In a deep plate, mix your favorite spices, salt and pepper.
4. 
   Carefully rub the pork with seasonings on all sides.
5. 
   We put the molding mesh on a tube of suitable diameter.
6. 
   We roll the pork into a tight roll, tucking the edges inward, and place it in the pipe, pulling the mesh tightly.
7. 
   Wrap the meat in foil and bake for 60-90 minutes at 200 degrees.
8. 
   After the time has passed, carefully remove the foil and brown the meat for about 10 minutes.
9. 
   Cool the finished roll completely (it is advisable to put it in the refrigerator overnight) and then remove the forming mesh. Bon appetit!

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Homemade pork belly roll

In order to please your whole family with a delicious homemade pork roll, which will instantly replace store-bought ham and carbonate, you just need to buy the “right” piece of meat, where layers of fat and pulp alternate.

Cooking time – 1 hour 50 minutes

Cooking time - 20 minutes.

Portions – 5.

Ingredients:

• Peritoneum – 800-900 gr.
• Garlic – 5 teeth.
• Vegetable oil – 3-5 tbsp.
• Soy sauce – 2-3 tbsp.
• Hot sauce – 2-3 drops.
• Seasonings - to taste.
• Greens - to taste.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Rinse the meat thoroughly with water and dry it, remove white films and remove the thick skin.

Step 2. Trim the uneven edges so that the finished dish looks neat.

Step 3. Using a sharp knife, make deep cuts along the entire perimeter of the piece, at a distance of 3 centimeters from each other.

Step 4. Prepare the sauce: in a bowl, mix butter, two types of sauce, garlic, passed through a press, your favorite spices, salt and black pepper.

Step 5.Generously coat the meat with the resulting dressing, not forgetting the cuts, and sprinkle with finely chopped herbs.

Step 6. Roll the roll tightly so that the greens remain inside.

Step 7. Tie the seasoned peritoneum tightly with kitchen thread.

Step 8. With dry hands, additionally rub the roll with spices (hops-suneli and paprika are great).

Step 9. Place the workpiece in the baking sleeve and loosely tie the ends.

Step 10. At a temperature of 180 degrees, bake the roll for at least 90 minutes. Bon appetit!

Pork skin roll with garlic

Let's prepare a spicy pork skin roll with the addition of garlic and minced meat, which gives the finished dish a unique aroma and a very interesting taste. For cooking, you should choose a skin that is rectangular in shape and small in size so that the formed roll can easily fit into the pan.

Cooking time – 4 hours 30 minutes

Cooking time - 30 min.

Portions – 8.

Ingredients:

• Pork skin – 800-1000 gr.
• Pork – 400-450 gr.
• Garlic – 1-2 heads.
• Pepper mixture – 3 tsp.
• Laurel leaf – 2-3 pcs.
• Allspice peas – 4-5 pcs.
• Black peppercorns -5-6 pcs.
• Salt - to taste.

Cooking process:

Step 1. To soften the hard skin, dip it in cold water for 2 hours, after the time has passed, clean the outer layer with a scraper or knife, rinse thoroughly and wipe dry with paper towels.

Step 2. Sprinkle the remaining lard on the skin with salt and half the pepper mixture and rub.Step 3. Peel two heads of garlic (leave 2-3 cloves intact) and pass them through a press, rub the skin with half the garlic mass.

Step 4. To prepare the filling, finely chop the meat (you can add lard if desired).

Step 5.Add a mixture of peppers, the remaining garlic mass and salt to the chopped meat and mix well.

Step 6. Distribute the filling into an even layer on the skin, pressing with your palm.Step 7. Roll up a tight roll and tie with thick thread or rope.

Step 8. Transfer the workpiece into a pan of a suitable size, and also add the garlic cloves, bay, and peppercorns. Add salt to your taste.

Step 9. Fill the roll with water so that it does not float to the surface (if necessary, install pressure). Bring the contents of the pan to a boil, and then turn on moderate heat and boil the roll for 2-2.5 hours.

Step 10. Remove the boiled roll from the broth, remove the threads and cool completely at room temperature, then cool in the refrigerator for several hours.Step 11. Cut the aromatic appetizer and serve it with spicy adjika. Bon appetit!

Juicy and tender pork belly roll in the oven

Let's prepare an incredibly tasty pork belly roll with a spicy French grain mustard filling. The finished dish turns out to be very tender and juicy on the inside, and the outside is covered with a golden crispy crust.

Cooking time – 28 hours

Cooking time – 40 min.

Portions – 10.

Ingredients:

• Pork brisket – 2.5 kg.
• Chili ketchup – 100 gr.
• Grainy mustard - 3 tbsp. l.
• Garlic – 6 teeth.
• Cardamom – 1 tsp.
• Fennel (dried) – 1 tsp.
• Ground black pepper – 1 tsp.
• Salt – 2 tsp.

For the glaze:

• Ketchup – 2 tbsp.
• Teriyaki sauce - 2 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Prepare the components according to the list: select the meat on the skin, rinse and dry it.

Step 2. Make frequent and deep cuts on the meaty brisket.

Step 3.Pour hot ketchup over the pork and rub in thoroughly.

Step 4. Next add grainy mustard.

Step 5. Sprinkle the meat with seasonings, salt and lay out the garlic, cut into thin slices.

Step 6. Roll the brisket into a tight roll and tie with twine.

Step 7. Wrap the workpiece in a layer of foil and put it in the cold for 24 hours to soak in spices. After the time has passed, bake the roll at a temperature of 160 degrees for 3.5-4 hours.

Step 8. Half an hour before it’s ready, start making the glaze: mix ketchup, teriyaki sauce, salt and pepper in a bowl.

Step 9. After 4 hours from the start of baking, remove the foil, coat the aromatic brisket with sauce and return to the oven, but at 200 degrees. Cook for about 35-40 minutes.

Step 10. Bon appetit!

How to bake pork roll in foil in the oven?

Just once, having prepared a juicy and incredibly tasty pork meat roll for the holiday table, you will return to this recipe again and again, which is not surprising! After all, everyone who has time to try it likes this dish. It “succeeds” because such a hot dish first of all “flies” off the plates.

Cooking time – 1 hour 50 minutes

Cooking time - 15 minutes.

Portions – 6.

Ingredients:

• Pork brisket – 1 kg.
• Seasonings for meat – 1 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. We thoroughly wash the pork under running water and wipe it dry, cut it so that a layer of approximately the same thickness is obtained.Step 2. In a separate deep bowl, mix spices, salt and black pepper.

Step 3. Rub the resulting dry mixture onto the meat on all sides.

Step 4.Roll the brisket into a tight roll, trim the edges and tie with twine or cooking thread.

Step 5. Place the workpiece in the baking sleeve and tie the ends tightly.

Step 6. Boil the meat for 60 minutes after boiling, turning frequently.

Step 7. Transfer the boiled roll into a baking dish and cut the sleeve on top. Bake until golden brown, basting occasionally with meat juice.

Step 8. Transfer the golden meat to a plate and leave to cool at room temperature.

Step 9. Only after the roll has cooled, cut into slices and serve. Bon appetit!

Pork knuckle roll, boiled in film

Do you know about such an interesting cooking method as cooking in cling film? Meatloaf, formed using polyethylene, ideally holds its shape, even after heat treatment, and is distinguished by its unique taste and aroma.

Cooking time – 3 hours 55 minutes

Cooking time - 30 min.

Portions – 8.

Ingredients:

• Pork knuckle – 1.2 kg.
• Gelatin – 10 gr.
• Spices for pork – 1 tsp.
• Garlic – 4-6 teeth.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. First soak the shank in cold water for 25 minutes, then peel off the skin, rinse thoroughly and wipe dry with paper towels. Using a sharp knife, make a cut along the bone.

Step 2. Cut the flesh from the bone, placing the shank skin side down. If necessary, trim off excess fat.

Step 3. Cut the fillet and cut into thin strips.

Step 4. Season the chopped meat with spices, salt and ground black pepper, add 5 grams of gelatin.

Step 5. Place the garlic, passed through a press, into the same bowl and mix thoroughly.

Step 6.Season the skin in the same way, rub in the garlic and sprinkle with the remaining gelatin.

Step 7. Place meat pieces in the center of the skin.

Step 8. Roll into a tight roll.

Step 9. Tie the workpiece tightly with twine or culinary thread, tucking the ends inward.

Step 10. Wrap the roll in several layers of film.

Step 11. Transfer the semi-finished product into a saucepan, add water and bring to a boil. Afterwards, reduce the heat and boil the meat for about three hours.

Step 12. After the time has passed, carefully remove the roll from the pan, cool at room temperature and enjoy. Bon appetit!

Pork roll cooked in onion skins in a saucepan

In order to forever give up store-bought semi-finished products with dubious ingredients, it is enough to cook an incredibly tasty pork belly roll with garlic and herbs at least once. The finished dish is perfect for sandwiches and cold cuts.

Cooking time – 5 hours 10 minutes

Cooking time - 20 minutes.

Portions – 10.

Ingredients:

• Pork peritoneum – 1.5 kg.
• Garlic – 4-6 teeth.
• Onions – 1 pc.
• Carrots – 1 pc.
• Onion peel - 2-3 handfuls.
• Laurel leaf – 3-4 pcs.
• Salt – 3-4 tbsp.
• Ground red pepper - to taste.
• Ground black pepper - to taste.
• Basil - to taste.
• Water – 2 l.
• Parsley - ½ bunch.

Cooking process:

Step 1. Leave the peritoneum in cold water for half an hour in advance, then scrape off the top layer of skin with a knife, rinse thoroughly and dry. We make deep cuts along the entire perimeter and rub with chopped garlic (adjust the number of cloves to your taste).

Step 2. Lightly pound the pork and sprinkle with two types of pepper.

Step 3. Also add finely chopped parsley and dried basil to the meat.

Step 4.We roll the peritoneum into a tight roll and tie it tightly.

Step 5. Pour onion peels and salt into the pan, add bay leaves, onions and carrots.

Step 6. Place the semi-finished product on a “cushion” of husks and vegetables and fill it with water (about two liters).

Step 7. Place the pan on the fire, bring to a boil and reduce the heat, and boil for 2 hours.

Step 8. After the time has passed, let the roll cool completely in the broth. Then, we put the food in the refrigerator for several hours, cut off the threads and serve. Bon appetit!

Pork tenderloin roll with filling in the oven

Let's prepare the most delicious homemade roll from a very tender pork tenderloin, complementing the dish with a juicy and piquant filling of mushrooms, ham and fresh herbs. This dish will surely please everyone who tries it!

Cooking time – 60 min.

Cooking time - 20 minutes.

Portions – 4-5.

Ingredients:

• Pork tenderloin – 600-700 gr.
• Spices for meat – ½ tsp.
• Vegetable oil – 1 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

For filling:

• Champignons – 160-180 gr.
• Ham – 60-80 gr.
• Onions – 1 pc.
• Greens – 1 bunch.
• Vegetable oil – 2-3 tbsp.

Cooking process:

Step 1. We start by preparing the filling. Finely chop the ham or brisket and fry in vegetable oil for several minutes, then add the chopped onion.

Step 2. Next, add thin slices of mushrooms to the frying pan, sprinkle with spices and fry everything together for about 4 minutes.

Step 3. Finely chop the greens and mix with the fried ingredients.

Step 4. We thoroughly rinse the meat under running water, dry it dry with paper towels and remove white films and inclusions of fat.

Step 5.In order to stop cutting into a thin layer and subsequently form a roll, we make a cut lengthwise, approximately 2/3 of the thickness.

Step 6. Unfold the cut edge and make two more layers in the thick part, unfold the pork like a book.

Step 7. Season the layer on both sides with salt and ground black pepper, cover with cling film and lightly beat with a kitchen hammer.

Step 8. Distribute the filling in an even layer around the entire perimeter of the tenderloin.

Step 9. Roll up a tight roll, securing the edges with toothpicks or wooden skewers.

Step 10. Coat the bottom of the frying pan with oil and heat it up, then lay out the semi-finished product and quickly fry until an appetizing crust forms.

Step 11. Place the heat-resistant dish with the pork into the oven, preheated to 200 degrees.

Step 12. Bake for about 20-30 minutes and serve. Bon appetit!

Soft and juicy pork roll in a sleeve in the oven

A roll made from tender pork meat and baked in a sleeve is the most juicy dish that you can prepare. Thanks to simmering in its own juices, the pork is maximally saturated with herbs and spices, and after cooling it simply melts in the mouth. The process itself does not require much time and effort, and you will certainly be satisfied with the result!

Cooking time – 3-3.5 hours.

Cooking time - 30 min.

Portions – 7.

Ingredients:

• Pork peritoneum – 1.3 kg.
• Garlic – 3-5 teeth.
• Mustard – 1 tsp.
• Ground chili pepper – ½ tsp.
• Paprika – 1 tsp.
• Soy sauce – 2 tbsp.
• Greens (chopped) – 3-4 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1.We thoroughly rinse the meat under water and let it dry for a little while, then we clean it of white films and veins, which may later disrupt the delicate texture.

Step 2. Turning the layer over with the meat side down, cut off the skin. We make deep cuts along the entire perimeter of the pulp, but do not cut completely and lightly add salt.

Step 3. Prepare the aromatic marinade: in a separate bowl, mix soy sauce, garlic, passed through a press, spices and mustard.

Step 4. Generously grease the peritoneum (on one side) with the resulting marinade and sprinkle with chopped herbs.

Step 5. Roll the layer into a tight roll.

Step 6. And tie it tightly using twine or cooking thread, turning the edges inward.

Step 7. Place the workpiece in a baking sleeve, tie it on both sides and leave at room temperature for 60-120 minutes to soak in spices.

Step 8. After the time has passed, place the semi-finished product in the oven, preheated to 190-200 degrees, and cook for about one and a half to two hours, depending on the thickness of the roll and the power of your equipment. Before baking, we make several punctures in the sleeve.

Step 9. Cool the finished dish directly in cellophane without cutting it. Only after a few hours do we start slicing and enjoy. Bon appetit!

Homemade pork head roll

When you need to surprise guests and family members with some unusual, but very tasty and aromatic dish, we definitely prepare a delicious pork head roll, without using any special equipment, you just need to spend a little time and the miracle dish is already on your table.

Cooking time – 3 hours 30 minutes

Cooking time - 30 min.

Portions – 6.

Ingredients:

• Pork head – 1 pc.
• Garlic – 6 teeth.
• Thyme – 3-4 sprigs.
• Rosemary – 3-4 sprigs.
• Basil – ½ tsp.
• Ground black pepper - to taste.
• Salt - to taste.

Cooking process:

Step 1. Thoroughly clean the base of the future roll using a coarse brush or abrasive sponge, remove the bristles and rinse thoroughly under running water, paying special attention to the heel and ears.

Step 2. Carefully separate the meat and fat from the bones, being careful not to damage the integrity of the skin. Cut off the tongue and excess fat.

Step 3. This is how the workpiece should look from the reverse side. Trim off excess fat.

Step 4. Place the tongue in the center, and fill the holes from the eyes with pulp.

Step 5. We make shallow cuts along the neck muscles and carefully rub the layer with dry spices and garlic passed through a press.

Step 6. Roll the seasoned meat with skin into a tight roll and tie it tightly with twine, inserting sprigs of herbs on the sides.

Step 7. Place lard trimmings and sprigs of rosemary and thyme on the bottom of the baking dish, and place the roll on them. Cover the dishes with foil and put them in the oven for 2-3 hours at 180 degrees. It is recommended to baste the semi-finished product with melting fat as often as possible.Step 8. After the time has passed, remove the food from the oven, cool and only then cut off the threads. Bon appetit!