Pork roll - general principles and methods of preparation
If you are planning a grand celebration or a modest family holiday, and you want to surprise your household and guests in full, a pork roll will help you! He is rightly considered the pinnacle of culinary art, the "star" of the festive table. Imagine how guests will be satisfied, having tasted not just meat, but a layer of tender pork that is properly prepared and properly prepared.
We all know what the roulette mass is. Traditionally, this dish (often stuffed), rolled into a mouth-watering tube. So pork roll is prepared in the same way. A large, wide and flat layer of pork is taken, beaten with a kitchen hammer on both sides, processed with spices and folded tight so that there is no air space between the layers.
So that the pork roll does not fall apart during the heat treatment, it must be tied with strong twine (thread). If the roll is not too large in size, it can be fastened around the edges with wooden toothpicks. The next step is heat treatment. As a rule, pork rolls are baked in the oven, but if you cook mini rolls, they are allowed to be fried in a pan. Some people prefer to boil products and then freeze. There are many options for making pork rolls.
Pork roll - product preparation
The main "touch" of our roll is pork. For cooking, it is advisable to use those parts of the carcass that consist of alternating layers of fat and meat (the ideal option is the peritoneum). So, if you purchased a similar part - great! Now we begin to prepare the roll. It is important that the meat layer has as even a surface as possible (we achieve this with a knife) and not be too thick, otherwise it will not fold well.
Often, pork rolls are made with a filling, which is laid out on the bed before folding. As the filling, you can use any ingredients that go well with pork (mushrooms, cheese, minced meat, etc.). In addition, we will definitely need spices to emphasize the taste of the dish, to make it more refined, bright and rich.
Pork roll - the best recipes
Recipe 1: Pork Roll with Prunes
The successful combination of pork meat and prunes has long been known. Its soft, with a slight shade of “haze” taste gives pork roll special piquancy. In this recipe, prunes, together with cheese and walnuts, are used for filling mini rolls, which we will fry in a pan, and not bake in the oven.
Ingredients:
- 700 gr. pork fillet
- 120 gr. prunes
- 60 gr. walnuts
- 100 gr. dutch cheese
- two eggs
- breadcrumbs
- to taste pepper, salt
- spices for meat
- vegetable oil
Cooking method:
1. Cooking the filling. Grind the nuts (manually or with a blender) to a crumb state, it is important that the nuts do not turn into dust. We wash the prunes and finely chop. Grate Dutch cheese. Mix nuts, cheese and prunes until smooth.
2. A sufficiently large piece of pork in volume is cut into plastics with a thickness of one centimeter, covered with a film and beat off on both sides. Now coat the pieces with spices (or salt + pepper).
3. We spread on the meat layer part of the filling, distributing it over the middle layer. We turn the pork into a roll, fixing the edges with a wooden toothpick. We form the second roll, etc., until the meat and filling are over.
4. Beat the eggs in a bowl, slightly salting them. Dip our rolls in the egg mixture, and then roll in breadcrumbs. We heat the pan, pour the oil and fry the pork rolls over medium heat for about 20-30 minutes, depending on the thickness of the products.
We take out the toothpicks from the finished rolls and cut them into thin plates. Serve to the table with a side dish or, having cooled, as a cold snack.
Recipe 2: Pork Peritoneum Roll
There is one wonderful place on the stomach of a young pig, and it is called the peritoneum - fat with uniform layers of muscle fibers and a very delicate thin skin. If it becomes possible to purchase this particular part of the carcass, be sure to do it, because the pork belly roll is something delicious. If such a part is not in the refrigerator (or store), you can use any elongated muscle of pork carcasses with layers of fat.
Ingredients:
- 350 gr. pork peritoneum
- three cloves of garlic
- spices for meat
- to taste salt, pepper
Cooking method:
1. Separate the peritoneum into large layers, lay them on the table and cut off part of the sebaceous layer with a sharp knife. We should get two even layers.
2. Now peel the garlic, cut it with a knife in large enough pieces and press it into the meat, puncture it in several places with a knife (we do not pierce it to the end so that there are no holes).
3. Top the layers with spices for baked pork or use salt with pepper. We tightly twist the pork layers into rolls. To prevent them from breaking up during the baking process, we knit them with a net using a strong thread.
4. We wrap the rolls in the "sleeves" for baking, and then send them to the oven heated to 200 ° C for forty minutes. After - open the “sleeves” from above and let the rolls brown for about ten minutes.
Recipe 3: Pork Roll with Mushrooms
The roll is prepared from a whole piece of pork peritoneum. The piece should not be too thick to make it easier to roll. You can use any mushrooms to your taste.
Ingredients:
- 2 kg of peritoneum
- 300 gr. mushrooms (e.g. champignons)
- seven medium cloves of garlic
- two or three branches of dill
- ground coriander - one teaspoon
- half teaspoon curry
- four table. tablespoons of sunflower oil
- salt to taste
Cooking method:
1. Grind three cloves of garlic, mix it with salt, curry and coriander. Grind the mixture with your hands. We wash the peritoneum, if necessary, cut off part of the fat. Then lightly beat off a piece and coat with a spicy mixture.
2. Grind the rest of the garlic into thin slices, fry it until golden. Then add the mushrooms and fry them for about six to seven minutes. Next, put finely chopped dill, salt to taste the filling. Mix and remove from heat.
3. We lay out the peritoneum on the surface of the table or board and lay out, leveling, the filling on it. We turn the meat tight into a roll, fix it with twine so that it does not break up.
4. Place on a greased baking sheet and send to the oven for two hours. We bake at a temperature of 180 C. When the roll is varnished with an appetizing crust, it is ready. We get out, cool a little and cut into thin slices. When serving, pieces can be decorated with tomato slices and herbs.
Recipe 4: Spicy Pork Roll
The roll prepared according to this recipe must be boiled and then frozen in the freezer. They use roll as a cold snack, serving it with bread.
Ingredients:
- 1 kg of pork peritoneum
- salt to taste
- peppercorns
- 500 gr. spinach (greens)
- 200 gr. tarragon (greens)
- a couple of handfuls of onion peels
- one onion
- two cloves of garlic
Cooking method:
1. Cut the peritoneum with layers of fat into wide layers, lay them down with the skin. The surface is salted and sprinkled with coarsely ground peas of pepper.
2. Chop all the greens and distribute them evenly over a piece of pork. Then we roll the rolls. We bind them with strong threads and wrap them in gauze, folded in two or three layers.
3. Pour the onion husk with water, throw the onion, cut into four parts and several peas of pepper, into the container. Bring the solution to a boil, lower the pork rolls into it and cook until tender (about two hours).
4. When the rolls are cooked, take them out and roll in garlic, mixed with a little salt and pepper. We place it in the refrigerator until it solidifies, pressing down on top with a heavy load.
Pork roll - tips from experienced chefs
- For the preparation of pork roll, it is preferable to choose the meat of a young animal. If you will use the meat of an old piglet, then use a little trick - before baking, put out the roll or boil it for a couple;
- Many housewives add “liquid” smoke to the pork roll, which gives the product a smoked flavor, but experienced cooks do not recommend this, since “liquid” smoke contains thousands of carcinogens that accumulate in the cells and cause their mutation.
