Many meat dishes have already come a bit, and I want something original and new? We suggest you to prepare a very tasty and stunning roll of pork peritoneum, which will not leave anyone exactly indifferent. With any garnish you can serve such a dish, and you can simply put slices on bread and make a delicious sandwich.

Pork Root Recipe

• Spice
• Five drops of Worcester Sauce
• Two tablespoons of soy sauce
• Three cloves of garlic
• Three tablespoons of vegetable oil
• One kilogram of pork

Cooking

So, the first thing you need to rinse a pork and a paper towel to thoroughly dry. If you caught a sufficiently thick piece and uncomfortable for folding, then carefully cut it along the thickness, but not to the end, after which the book is revealed. Next, across meat make deep cuts from each other at a short distance.

Misthe in the bowl of a cocktail for lubricating our roll. From the husks we clean garlic, squeeze through the press, add vegetable oil through the press, we add wrap and soy sauces, put the adjika, if you wish, adjust, seasoning hops-Sunnels or ground paprika. Then we richly rush with a clean palm with a cooked spiced mixture of our meat, first on the one hand, we turn tightly into the roll, flaming along the other side.

Next, the twine is tied by the resulting sausage, the roll put in the sleeve for baking and the ends tightly fastened. After that, we make several small holes to the toothpick in order to leave the pairs and lay a pork on a baking sheet. We bake about 1.5 hours our roll of pork peritoneal in the oven, preheated to 180 degrees, the cooking time may depend on the weight of pork. Then we take out a neat dish, we cut the sleeve, we turn it on the sides, and we still bake half an hour before the formation of a ruddy crust. Now turn off the oven, remove the threads, cut slices, put in the refrigerator for 15 minutes, and then you can serve to the table.

Swine pork roll in foil

For preparation, we need the following ingredients:

• One kilogram of pork peritone
• Spice
• One sharp string pepper
• Eight cloves garlic

Cooking

In order to prepare a roll of pork peritone, you need to take meat and salt it with a dry eye. We smear for this in a small trailer salt so that it covered it completely all the bottom of the dishes. Now there neatly lowered the peritoneum and put it down with her skin down on salt, also sprinkling the sides and the top of a piece. We send a pork in this form overnight or in the refrigerator or just on the table in the kitchen are left. During this time, the juice will let meat, and in the morning you can cook.

The next day, we rinse the peritina quickly under water, thereby removing the whole salt. Across the meat piece by knife make deep cuts on the skirt. Clean the garlic, through a special press we squeeze and mix with sharp pepper, pepper should be twisted in the meat grinder. Thoroughly mix all and on one side with a mixture with a mixture with a pureth, thoroughly laughing cuts. Now a tightly roll tightly turn the pork. Now we turn a tightly roll with a pork, at the same time we wash the other side, and the twine is tightened so that it looks like, has become on a large sausage.

Then it is necessary to take a sheet of foil and tweak the resulting roll. On the baking sheet, we put it, or omit in the form for baking. Warming in advance the oven to 180 degrees and approximately one and a half hours we bake our dish. Gently take out the finished meat roll from the peritoneum, we free from foil and give him a pretty cool. After that, we cut a thread from meat, cut slices and treat everyone.

Pork peritone roll recipe in foil

Baked in the oven for this recipe, it turns out juicy, soft with a golden crust. Moderately acute and very fragrant.

If you purchased a peritone or a piece of sludge with solid, thick skin, then bake it in the oven, pre-marking in oil and spices in the refrigerator, for a bit. You will be satisfied with the result.

For the preparation of a roll of a trouser, we need the following ingredients:

• 10 laurel sheets
• Two tablespoons of olive oil
• Salt to taste
• One teaspoon of black pepper
• One teaspoon of red pepper
• One head garlic
• Two pound kilograms

We cut the trousers strips, but not to the end cut, in three centimeters of the width of the strip.

We cook the embarrassment mixture for the peritoneum, give garlic garlic and rubbed garlic or on the grater, we add black and red pepper, salt, mix everything thoroughly and float olive oil so that Cashian came out.

We rub the peritoneum with this mixture from all sides and even in the slots, then insert the bay leaf into each slot.

We wrap in Foil perish and for a day we send to the refrigerator, for better marination.

A day in foil we bake the peritoneum, for 40 minutes at 180-200 degrees.

Try to make a baked peritoneum baked in foil, it is very tasty and cold and hot. Learn to lovers of Sala. We shift the cooled piece into the container, cover with a hermetically cover and we send to the refrigerator for storage.

Pork rollets

On the market, choose the peritoneum of young pork, a little sala will be on such a piece, the big layer will be a big. Most do not know how to make a roll of pork peritone. It turns out the meat delicious delicacy, and you will very often cook it in the future.

For preparation, we need the following ingredients:

• Salt and ground black pepper
• Two tablespoons of pod-sharp peppers, it should be pre-grinding on the meat grinder.
• 0,7-1.5 kilograms pork peritone
• Eight cloves of garlic.

Cooking

First of all, a dry assistance to escape the peristin. Pour thus in a salt trailer to cover it all the bottom of the ass. Salt do not spare, because it does not take the fat. Then take the peritoneum and lower it on the salt of the skin down. Boc and the top also sprinkle with salt. In this form in the refrigerator goes on the night of the peritoneum, or you can just leave on the table. Meat will let juice, and in the morning it can be prepared.

The next day we remove with meat all the extra salt. Make a knife to the skins across a meat piece of deep cuts. Pubs and garlic are connected, mix and rub on one side of the peritoneum with the resulting mixture, and cuts should also be missed.

Now tightly roll up the peritoneum, mark at the same time and the other side. The harsh thread or twine is torn the roll in such a way that it looks like a large sausage.

We take foil and wrap in two layers of foil the resulting roll. We put it in a dressing form or a baking sheet. It is necessary to warm up the oven to 180 degrees. Install our peritone on the shape and bake approximately one and a half hours.

From the foil to the dish, take out the finished roll, and whatever a great desire to try it was, let me cool it. A similar roll to cool about an hour or a little more, but it is necessary to wait, you will not understand its taste in the hot. After cooling, it follows from meat to cut the threads, cutting the roll and treat their relatives.

Recipe: Pork Pushina Roll - Boiled in Pack

For preparation, we need the following ingredients:

• Three leaflets of laurel sheet
• Four cloves garlic
• One teaspoon of black hammer pepper
• 1-2 tablespoons salt
• One kilogram of pork peritone

Cooking method

Recipe for snacks of this Ukrainian. As they say, what Ukrainian Salo does not like, and especially if it is so tasty. If you used to get smoked fat from time to time, I tried such a roll, you will certainly refuse smoked salla.

We take from pork peritna fat, because here it is a fond, and you can turn it into the roll. We rinse carefully, clean the skin, part of it can be cut off (which will be wrapped in inside).

Thoroughly rub the salt inner side of the salt, sprinkle with ground black pepper (you can use other seasonings that like you). Through the press we skip garlic and rubbed salty with him. Grind the bay leaf and sprinkle on the roll. Now you need our roll to roll tight and with the help of threads to tighten it well so that it subsequently saved his own shape.

In this form, we send to the refrigerator for a day, let it be solved. We put our roll in the plastic bag the next day, and better in two. Lower in boiling water let them breathe there about an hour. After it is ready to be fat, it should be cooled to cool well, approximately three hours, but the best option will leave it overnight.

Smoking abdominal sala in a slow cooker

Pork, of course, is not dietary meat, and practically does not carry such benefits as gentle veal. But for some reason, a large number of people are still preferred with dishes that are cooked from pork meat.

One of the most popular is ham, baked or smoked, buuchin, as well as a favorite fat, smoked or salted.

And with the advent of a slow cooker, all pork meat dishes get a completely different, more elegant taste. So with the interlayers of the permah, with smoke in a slow cooker, it turns out very soft and gentle, and simply melts in the mouth.

Pork, like other products, it is best to smoke in Multylvark with the help of "liquid smoke".

"Liquid smoke" is a special substance for smoking, thanks to it, it is attached to the products taste of smoked. In meat, which prepared with liquid smoke there are absolutely lack of all kinds of harmful carcinogens.

Smoking peritoneum in a slow cooker

For smoking, we will need the following ingredients:

• Foil
• Salt, spices
• 10 milligram "liquid smoke"
• 300-400 grams of abdominal pork

Cooking

We take a fresh swine meat (peritone), preferably a young one. We wash and dry it thoroughly, and then cut into small pieces.

We mix in the bowl of liquid smoke, salt and spices. It is best for this recipe to take special spices for pork, which are sold already ready in bags. But you can take any taste.

This mixture is thoroughly rubbed every piece of meat. And put in the refrigerator for 20-30 minutes.

While in the refrigerator, our pork is marked, you can begin the preparation of the side dish. Good allows time.

Then we wrap in foil every piece of meat. Wrap preferably in several foil layers.

I spread the Multicooker's bowl wrapped in foil pieces of meat. We put the Baking Program, and set the timer for 40 minutes. We are still waiting for, but for now you can do other things. Itself will prepare a multicooker.

After 20 minutes, you will feel the excellent fragrance of smoked sala. And 20 minutes later, you can get our peritoneum. It will be unmatched tasty, just hiding your fingers.

Swine pork roll in the oven

For preparation, we need the following ingredients:

• 2-3 laurel sheets
• rush oil
• easy pepper peas
• black peas pepper
• long husk
• one pork perjun

Cooking

We wash the peritoneum, we turn it into the roll and tie it with threads.

Boiling water, salt. Add a bay leaf, fragrant pepper into it, pepper pepper, as well as a luckey husk. Weganing this vegetable broth for about 20 minutes. Then we put our roll, we welcome two hours. Then we turn off the fire and leave it in water for 6-8 hours.

Get out of the brine. Lubricate with sugar syrup or melted honey. We put on the tray, and approximately 20 minutes we bake to ruddy crust at a temperature of 200-220 degrees.