Delicious pork rolls. Pork roll. Appetizer with vegetable filling

Pork roll is an amazing hearty tasty appetizer 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 lard – 50 g;
• garlic – 4 cloves;
• pork meat – 1 kg;
• ground pepper, thyme, dried basil and other spices to your taste.

Prepare pork roll baked in the oven:

1. If you took a meaty 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 using a knife and fill the resulting holes with lard.
4. Remove the skins from the garlic cloves. Press two slices into the mush. We cut the remaining slices into halves and insert them into the slits in the meat.
5. Rub the pork slices with salt on all sides. In addition to salt, you can use any spices to your taste.
6. We roll the pulp into a roll shape and tie it with thread so that it does not fall apart.
7. Spray a baking tray with sunflower oil, load the roll and bake for an hour and a half. Oven temperature – 180 degrees.

Recipe with carrots and mushrooms

List of ingredients:

• 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 prepare the roll:

1. Finely chop the peeled onions. Pass the carrots through a grater. Fry the chopped vegetables in a frying pan with oil.
2. After 5 minutes, add the mushroom slices and sauté for another 7 minutes.
3. Dry the washed piece of pork and cut it into 2 cm thick slices. Beat them with a wooden mallet.
4. We pass the peeled garlic cloves through a press and put the resulting pulp into a cup. Add basil, pepper, oregano and salt to it.
5. Line a baking sheet with foil and place slices of meat there next to each other.
6. Sprinkle a mixture of salt and black pepper on them.
7. Place the roast on top with the addition of mushrooms.
8. Roll up the roll and secure it with foil.
9. Place the pan in an oven preheated to 200 degrees.
10. Bake the meat delicacy for about an hour, then pour ketchup on it and cook for another 15 minutes.
11. Ketchup forms a delicious golden brown crust on the roll. Serve the dish with herbs and fresh vegetables.

Pork roll with prunes, baked in the oven

Recipe Ingredients:

• 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.

Prepare pork meatloaf:

1. We cut the meat into layers and beat it on all sides with a hammer. Season the pork with salt and allspice.
2. Immerse the prunes in a bowl of warm water for 4 minutes. After this, 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. Lubricate the meat slices with mayonnaise, sprinkle with chopped dill, garlic and prunes.
5. We roll the meat pieces into a tube and pin them with a toothpick.
6. Place the future rolls in a baking dish, cover with foil and place in the oven for 40 minutes. The oven temperature is not lower than 180 degrees.
7. As a side dish, you can cut the pumpkin into cubes and bake.

Original version with cheese and pistachios

List of ingredients:

• 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. Finely chop the parsley. Process the pistachios in a blender until crumbly. Mix the products in a common bowl.
2. We make a thin layer of meat. Soften it with a wooden hammer.
3. Place a mixture of cheese and pistachios on top of the pork.
4. We roll the layer with the filling into a roll and tie it with thread.
5. Season the roll with a mixture of red and black pepper and salt.
6. We load the pork onto a baking sheet, pour it with sunflower oil and send it to the oven, heated to a temperature of 180 degrees.
7. Baking time – 60 minutes.

Cooking from pork belly

What to take:

• mustard – 8 g;
• pork peritoneum – 0.5 kg;
• salt to taste;
• garlic – 3 cloves;
• ground black pepper to taste.

How to prepare peritoneum roll:

1. We rinse the pork under the tap, rub the piece on all sides with a mixture of salt, mustard and pepper.
2. Grind the garlic cloves into crumbs and distribute them along the inside of the peritoneum.
3. We roll the meat into a tube, tie it with twine, wrap it in foil and place the product in a baking dish.
4. Turn on the oven in advance and wait until its temperature reaches 200 degrees.
5. Bake the roll for 80 minutes.
6. If you want the dish to be covered with an appetizing, golden brown crust, unwrap the foil 10 minutes before the end of cooking.

Pork roll with cranberries

This recipe is for those who like to feel a slight sourness in the taste of the 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. Place dried cranberries in a bowl and pour cognac.
2. Leave the product for 40 minutes.
3. We form a thin plate from a piece of meat and beat it.
4. Sprinkle thyme, salt and pepper on top.
5. Process the cranberries in a blender and distribute them over the layer of meat.
6. We form a roll, secure its shape with thread, rub it with pepper and salt, and pour it with olive oil.
7. Place the baking sheet with the roll in an oven preheated to 190 degrees, cooking time – 50 minutes.
8. Cool and serve with any side dish of your choice.

Stuffed with chicken liver

Grocery list:

• one carrot;
• salt to taste;
• belly meat – 500 g;
• black pepper;
• sunflower oil – 40 ml;
• mayonnaise to taste;
• chicken liver – 0.3 kg.

How to make belly roll:

1. Cook the chicken liver in a saucepan until soft, after salting the water.
2. Pass the prepared product through a meat grinder.
3. Grind the peeled carrots and saute them in vegetable oil.
4. Add the liver to the cooled carrots and mix.
5. Cut the belly into portions, beat it on both sides, add salt and pepper.
6. Place a tablespoon of the filling on the edge of the piece of meat and roll it into a roll.
7. Place all the rolls on the surface of an oiled baking sheet.
8. Sprinkle the meat dish with grated cheese and pour over mayonnaise.
9. Bake a juicy, tender dish in the oven for 30 minutes.

With potato filling

Recipe Ingredients:

• 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;
• piece of cheese – 100 g;
• fresh parsley – 20 g;
• white bread – 200 g.

Preparing a roll with potato filling:

1. Combine bread soaked in milk with minced meat and pass through a meat grinder.
2. Add the meat mixture, paprika, pepper, salt and break 2 eggs, add semolina and mix.
3. Turn the boiled potato tubers into puree, grate a piece of cheese, and finely chop the parsley.
4. 3 chicken eggs must be boiled and finely chopped.
5. In a common bowl, combine cheese, paprika, mashed potatoes, a pinch of salt, pieces of boiled eggs, semolina, a pinch of black pepper, parsley and raw yolk.
6. Distribute the minced meat over a rectangle of cling film.
7. Place the filling on top, roll it up and place it on a baking sheet lined with baking paper.
8. Cook a delicious, aromatic dish in the oven for 40 minutes.

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

To prepare, 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 have layers of fat so that the finished roll turns out 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 along almost the entire thickness (without cutting the meat to the end) and unfold it like a book. The surface of the flank should be smooth; if there are thickenings, it is advisable to beat them off with a kitchen hammer.

Before cooking, wash the meat and dry it with paper towels.

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

Seasonings you will need: salt, black pepper, which it is advisable to grind in a mortar, garlic and mustard.

Season the layer of meat evenly with salt (1.5-2 tsp) and pepper with freshly ground pepper.

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

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

To tie the roll, you will need a thick silk thread or twine.

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

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

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

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

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

It is believed that pork rolls or “meat fingers” came to us from France. This is partly true, although the first mentions of such a dish date back to the times of Ancient Rome. However, the search for truth in this matter should be left to historians. In any case, rolls will remain a wonderful dish that is suitable for both everyday and festive tables.

Despite their sophistication, pork rolls are a fairly simple dish. In essence, it is just a broken piece of meat in which some kind of filling is wrapped.

It is best to use lean pork for making rolls. Usually it is cut into thin steaks, and each one is carefully served. You can also use minced pork. Salt and spices are usually added to it, mixed thoroughly, and then laid out on cling film and leveled. The result should be a relatively thin layer of meat, from which future rolls are formed.

As a filling, you can use whatever is available. However, pork goes best with mushrooms, onions and carrots. Delicious rolls are made by wrapping eggplant, tomatoes, and bell peppers in meat. You can also make pure meat rolls by wrapping pork with filling from other types of meat or sausages. By the way, in the latter case, grated cheese would be a good addition. It is also possible to make a more piquant filling by wrapping chopped prunes and walnuts in pork. In short, the housewife’s imagination when preparing the filling is practically unlimited.

When making rolls from pork, you should not skimp on spices and aromatic seasonings. Oregano (oregano), turmeric, a mixture of Provençal herbs, garlic and various mixtures of peppers will give the finished dish a richer taste.

To prevent the rolls from falling apart during heat treatment, it is recommended to tie them with special culinary threads. If you don’t have any on hand, you can use regular twine, wooden skewers or, as a last resort, toothpicks. However, in any case, semi-finished products should be placed seam side down in dishes for cooking.

As for heat treatment, there are again no restrictions. Rolls can be baked in the oven, cooked in a frying pan, or stewed in a saucepan or pot. You can get a golden brown crust by rolling the rolls in breading. To give them a beautiful golden hue, you can grease them with some sauce, for example: mustard or honey.

Ingredients:

Pork— 500 grams

Butter- 100g

Greenery- small bunch

Hercules flakes— 50 grams

Vegetable oil- for frying

Spices: salt, ground black pepper, turmeric, oregano.

How to Make Pork Rolls with Green Butter

1. Peel the meat from films, cut into small slices 2-3 cm thick and beat with a hammer. If you don’t have a hammer, a regular rolling pin will do just fine, and each piece of the future chop can be wrapped in cling film beforehand, which is exactly how we prepared it. Sprinkle with spices.

2. Next, prepare the “green butter.” Finely chop the greens and mix with softened (not melted) butter. Divide into portions and place in the freezer for 10 minutes.

3. Place butter and herbs on each piece of meat.

4. Carefully roll up the roll, the filling should remain inside.

5. Next, to strengthen the meat, fry it in batter with rolled oats. Place the rolls in a hot frying pan with vegetable oil, which were initially dipped in beaten eggs and then in oatmeal flakes. Place in the pan, seam side down.

6. Fry on all sides until golden brown.

7. Place the prepared pork rolls on a baking sheet and place in an oven preheated to 180 degrees for 30-35 minutes.

Delicious pork rolls are ready in the oven

Bon appetit!

Pork rolls with prunes

Despite the presence of prunes in the recipe, this version of rolls is by no means an exotic dish. To prepare it you will not need many ingredients:
pork – 600 g;
prunes (pitted) – 150 g;
onion - 1 small head;
mineral water – 100-150 ml;
soy sauce - to taste;
lemon juice – 2 tablespoons;
honey – 0.5 tablespoon (sugar can be used);
salt - to taste.
Pour boiling water over the prunes and leave to steam. Cut the pork, serve each piece and place in a shallow bowl. Mix lemon juice with soy sauce and lightly salt. Pour the resulting marinade over the meat and leave for half an hour at room temperature. While the pork is marinating, drain the prunes in a colander and then cut into small pieces.

Remove meat from marinade. However, there is no need to pour out the remaining liquid in the saucepan. It will come in handy later. Place a little prune on each piece of pork and then roll it into small rolls.

Add honey to the bowl with the marinade and mix thoroughly. Pour the resulting sauce into a frying pan and add finely chopped onion. Place the resulting rolls on top, cover with a lid and fry on each side over medium heat for 5 minutes. Then reduce the gas, pour mineral water into the pan and simmer the dish for about 30 minutes.

Pork rolls with mushrooms and carrots

This recipe can be considered a true classic. It is no less simple than the previous one, only you will have to tinker with the filling a little longer. But this version of rolls does not require any non-standard products in the house, such as pistachios or pomegranate sauce:
pork – 800 g;
mushrooms – 200 g (champignons are used as standard, but you can also use wild mushrooms, both fresh and frozen);
canned corn – 2 tablespoons;
carrots - 1 small root vegetable;
onion - 1 medium-sized head;
mustard – 2 tablespoons;
dry wine (red) – 100 ml;
hard cheese – 200 g;
black pepper (ground) and salt - to taste.
Cut the pork and leave. Grease each piece with mustard on one side, salt and pepper and leave to marinate for a while. Cut the mushrooms into thin slices and fry. Separately, fry the carrots and onions until they become soft. In this case, it is better not to grate the carrots, but to cut them into small cubes. Chop the onion as finely as possible with a knife.

Time to get back to the pork. On the side that was greased with mustard, place a teaspoon of mushrooms, then the same amount of onions and carrots, and corn on top. Roll the resulting flatbread into a tight roll and secure with kitchen thread. Fry the finished semi-finished products in a frying pan for about 5 minutes on each side.

After this, the rolls should be placed in a baking dish, poured with red wine and sprinkled with grated cheese on top. Bake in an oven preheated to 180°C. Baking time is approximately 40 minutes.

For a regular family dinner, the recipe can be simplified somewhat. You can avoid corn altogether, you can fry vegetables along with mushrooms, and use meat broth instead of wine. The taste will be slightly different, but the dish will cook a little faster. And the cost of one serving will decrease slightly.

Pork rolls with mashed potatoes

Another recipe for mushroom rolls contains not carrots, but mashed potatoes. This fairly simple ingredient gives the dish a very interesting taste. At the same time, such rolls will be an excellent alternative for dinner instead of standard pork and potatoes.
To prepare this culinary masterpiece you will need to stock up on:
pork – 500 g (the best option would be a corresponding piece of loin);
mushrooms – 200 g (champignons are best suited here);
onion - 1 medium head;
mashed potatoes – 200-300 g;
sour cream – 2 tablespoons;
egg – 1 pc.;
sesame – 150 g;
salt and pepper - to taste.
Based on the presence of sesame seeds in this recipe, it’s time to say a few words about breading. After all, the seeds of this plant are only needed here for this purpose. By and large, in this recipe, sesame is used more for aesthetics. A good substitute can be flax seeds, which are sold, for example, in pharmacies. In principle, you can even use regular breadcrumbs instead. This will have virtually no effect on the taste of the finished dish.

As for the need for breading, it all depends on the wishes of the hostess. However, most chefs agree that breading makes the rolls juicier.

But it's time to return to the process of preparing the dish. First you need to boil the potatoes and make mashed potatoes. The recipe does not imply any restrictions for housewives. Whoever likes it can prepare this simple side dish. While the potatoes are boiling, you can prepare other ingredients, for example: fry finely chopped onions and mushrooms.

Add prepared mushrooms with onions, one spoon of sour cream, pepper, salt to the mashed potatoes and mix everything thoroughly. At this point, preparation of the filling can be considered complete.

Preparing meat for rolls is no different from all other recipes. The pork must be cut and beaten. Then place the filling on each piece and roll into tight rolls.

The remaining sour cream must be beaten with the egg. Dip each roll into this mixture, roll in sesame seeds and place on a baking sheet. Semi-finished products should be baked at a temperature of about 200°C until golden brown.

Pork rolls with lard and pickled cucumbers

It has already been stated above that meatloaves are often called “fingers”. However, initially this name meant just a recipe using cucumbers. These rolls turn out juicy and incredibly tasty. By the way, they can be served either immediately after cooking or the next day – cold. The taste of the dish does not suffer in any way from this. So, to prepare such rolls you need to take:
pork – 600 g;
pickled cucumbers – 5 pcs. medium size (you can also take pickles - it doesn’t matter);
lard – 200 g (you can use bacon);
vegetable oil – 50 ml;
water – 200 ml;
salt and spices (pepper, Provençal herbs, etc.) - to taste.
As always, you need to start with pork. It needs to be cut and beaten off. Salt and sprinkle the pieces of meat with spices, stack them and leave for a while so that they are saturated with the aromas of herbs. During this time you need to prepare the filling. Moreover, in this case this procedure comes down to simply cutting cucumbers and lard. Vegetables are cut into strips or small cubes, and lard into small cubes.

Then everything is simple. A few cucumbers and a few cubes of lard are laid out on each piece of meat, after which a thick roll is rolled up, which is tied with culinary thread or stabbed with a skewer. Semi-finished products need to be fried in oil for five minutes on each side. Then pour water into the pan, cover with a lid and simmer until the liquid has almost completely evaporated.

Pork rolls with spicy filling in foil

And this is no longer an ordinary recipe. Most often, this method is used to make not small rolls, but one large one, which is already cut into portions when ready-made. But these are already details. Below we will talk about a bunch of small portioned rolls made from used pieces of pork. To prepare them you need to take:
pork - 1000 g (in this case, pork ham is perfect);
sun-dried tomatoes – 200 g;
minced pork – 150 g;
garlic - 1 head;
rosemary – 1 teaspoon;
parsley – 1 teaspoon;
sesame – 2 tablespoons;
breadcrumbs - 5 tablespoons;
olive oil – 50 ml;
water – 100 ml;
salt and pepper - to taste.
The first stage is no different from all previous variations: cut and beat the meat. Then add salt and pepper to the pieces and leave them in a stack for a while.
Now you can start filling. The main problem here may be sun-dried tomatoes. Of course, you can do without them, but it won’t be “quite the same.” So if the specified product is missing, you will have to tinker a little extra. There are two options here.

1. Cut fresh tomatoes into slices, sprinkle with sugar and salt, and then lightly dry them in the oven.

2. Take cherry tomatoes, cut them again, add salt and after a couple of minutes pat dry with a paper towel. In principle, this will be enough.

Sun-dried tomatoes should be cut into thin strips. Add crushed garlic, breadcrumbs, water to the minced pork and mix everything thoroughly. Place the finished filling on pieces of chopped pork, place pieces of tomatoes on top, then twist the rolls, securing them with thread for security.

Cut the foil into pieces approximately twice the size of the resulting semi-finished products. Place a roll on each piece of foil and form into a boat. Attention! There is no need to completely wrap the rolls in foil. Sprinkle the top of each roll placed in a boat generously with sesame seeds, rosemary and parsley, place on a baking sheet and place in an oven preheated to 180°C. Bake the dish for about 30-40 minutes. By the way, to make the dish juicier, it is recommended to place a tray filled with water under the baking sheet.

The finished rolls can be served hot, topped with a sauce of olive oil mixed with crushed garlic.

Fillings and cooking tricks

It was already said above that pork meat rolls are made with almost any filling. Here, as with pizza, whatever is in the house can be used to prepare this dish. The main thing is that the meat goes well with these products. Of course, you can twist it into pork and herring, but it’s unlikely that your household will like such experiments.

Meat for rolls should not be old. If the pork still turns out to be not the first youth, then it is better to steam the semi-finished products prepared for heat treatment first and only then put them in the oven.

If you plan not to bake the rolls, but to stew them, then you should carefully monitor the water level in the saucepan. Meat products must be completely covered with water at all times. By the way, using the broth remaining after preparing the rolls, you can later cook a wonderful soup.

Pork rolls can be served hot or cold, either as a separate dish or with a side dish. Buckwheat, rice, pasta or boiled potatoes are perfect for the latter.

Video recipe

Wrap the pork pieces in cling film or foil and then run a hammer through them to lightly pound and soften the meat.


Pepper the meat, add salt, grind the spices and leave it at room temperature for now (only if it is not very hot).

Step 2: prepare the filling.

Wash the peppers, remove the core and seeds and cut the pulp into thin strips.
Cut the bacon or brisket into thin slices.
First cut the cheese into thin rectangles, and then into strips the same length as pepper strips.

Step 3: Roll up the pork filling rolls.

Now comes the fun part. Place a piece of pork in front of you, place a piece of cheese on one edge and pieces of pepper on each side of it, then roll the chop into a roll, starting from the side on which the filling lies.
Wrap bacon or brisket on top of the roll.
Secure everything with toothpicks so that the roll does not fall apart.
Place the rolled meat with filling on a baking sheet greased with vegetable oil.
Repeat from the beginning with a new piece of pork. Prepare all the rolls this way.

Step 4: bake pork rolls with filling.

Pepper the rolls on top to taste, then pour white wine over them, cover with foil and place in a preheated room. 180-200 degrees oven on 30 minutes.
After half an hour of baking, remove the foil and leave the pork for another 5-10 minutes in the oven until the top is slightly browned.

Step 5: Serve the pork rolls with filling.

Pork rolls with filling are served as a main course with a side dish of potatoes and vegetable salad (fresh or salted vegetables). But it’s best, in my opinion, to wait until the meat has cooled a little, cut the rolls into pieces and serve as a warm snack, adding a little tomato or garlic sauce.
Bon appetit!

Cold snacks help out in the morning on weekdays and decorate the table on holidays. Boiled pork roll is a wonderful option for such an appetizer. It is simply prepared, does not require any expensive ingredients, and the taste is such that you want to repeat the dish week after week.

The basic recipe for boiled pork roll requires nothing at all except a cheap piece of meat, salt and pepper. If you want to diversify the recipe, you can add other ingredients: garlic, prunes, dried apricots, pistachios, cheese. In general, even in such a simple recipe there are opportunities for creative exploration.

Boiled pork roll - general cooking principles

The easiest way to prepare a dish is from cheap peritoneum (underbelly, underbelly). It costs a penny, but in the process of processing and proper preparation it turns out to be almost a masterpiece of culinary art. Not for everyone, of course, but very tasty and satisfying.

You can use other parts of the pork carcass for the roll, in which layers of fat and meat alternate. For example, cut a thin layer from the rib or shank. There is no need to cut off the skin - it gives the finished dish a special charm. Of course, you will have to scrape it thoroughly so that the skin becomes white, without signs of stubble.

If the layer of meat on top is thick, you can beat it with a hammer. To give the piece the desired shape, you need to tightly roll the piece into a roll and tie it tightly with twine or food thread. Boiled stuffed pork rolls can be prepared with dried apricots, apples, mushrooms, prunes, and nuts.

Among the spices, you can add peppercorns, rosemary, cardamom, cloves, and bay leaves to the cooking water.

Pork roll boiled with garlic “Homemade”

A simple recipe that requires nothing but meat, salt and garlic. This boiled pork roll is very similar to homemade lard. You can add any spices to the meat to your taste.

Ingredients:

A kilogram of pork meat (thin flaky piece);

Three cloves of garlic;

Salt, seasonings to taste;

Peppercorns.

Cooking method:

Trim a piece of pork meat (undercuts) so that the edges are even.

Scrape out the skin; if you don’t want to make a roll with it, cut it off.

Rub the meat with salt and spices.

Crush the peppercorns and sprinkle in the middle of the piece.

Crush the garlic with the tip of a knife and also place it in the middle.

Roll the piece into a tight roll and tie with strong threads.

Place the roll in a thick freezer bag or baking sleeve.

Place the bag of meat in a saucepan, add cold water and put on fire.

Bring to a boil, cook for one and a half to two hours at medium boil.

Turn off the heat and leave the meat to cool in the water.

Remove the meat from the bag and place on a plate lined with paper towels.

When the moisture is absorbed, remove the twine.

Cool the cooked pork roll by placing it in the refrigerator.

Cut into thin slices and serve.

Pork roll boiled in onion skins

An appetizing appearance of onion peeling meat. It can be added to the water when cooking the roll.

Ingredients:

One and a half kilograms of pork belly;

One hundred grams of onion peel;

Ten laurel leaves;

Dried herbs (three to four tablespoons);

Peppercorns (ten to fifteen pieces);

One hundred grams of salt.

Cooking method:

Remove all bones and cartilage from the brisket.

Crush bay and pepper leaves.

Rub the meat with a mixture of laurel, salt, herbs and pepper.

Roll the layer into a roll.

Cut off the excess edges so that the skin meets evenly.

Secure the roll with thread.

Place the bundle in a saucepan, pour in water, throw in the husks, add salt, and put on the fire.

Bring to a boil, reduce heat to low and cook for two hours.

Leave the meat in the water until it cools.

Dry on a towel.

Place the boiled pork roll in a cup, set pressure and place in the cold for two hours.

Remove the threads and store in the refrigerator.

Pork roll boiled with prunes and wine

The sour sweetness of prunes goes well with tender pork. The result is not only tasty, but also beautiful to serve, a roll that is good both hot and cold.

Ingredients:

A kilogram of pork pulp;

Two hundred grams of prunes;

Half a glass of dry red wine;

Salt and pepper;

A little vegetable oil (two tablespoons);

Bay leaf.

Cooking method:

Wash the prunes.

Pour wine into a saucepan, add prunes and bay leaves and place over medium heat.

After boiling, reduce the heat to low and simmer covered for about fifteen minutes.

Cut the meat so as to obtain a rectangular layer.

Beat the resulting piece with a hammer.

add salt and pepper.

Arrange the prunes over the meat and roll tightly into a roll.

Tighten with twine so that the edges are evenly fixed.

Place in a baking bag and tighten the edge.

Boil the roll in water as described in the first recipe.

Remove from the cooled water, remove the twine, dry and place in foil for storage.

Cool completely in the refrigerator for 6-8 hours.

Boiled pork roll with apples

Sour apples also go well with pork lard. The result is a snack with a harmonious sour-sweet taste and delicate aroma. To make this apple-boiled pork roll, you'll need an inexpensive pork knuckle.

Ingredients:

One knuckle;

Two sweet and sour apples;

Three cloves of garlic;

Pepper (to your taste);

A tablespoon of sour cream.

Cooking method:

Wash the shank well, dry and cut.

Remove tendons and bones.

Chop the garlic with a knife.

Salt the meat, sprinkle with pepper and garlic.

Cut the apples, remove the partitions and seeds.

Cut the apples into thin slices.

Place the apple slices on the meat and wrap it in a tight roll.

Place the roll in a special heat-resistant sleeve made of cling film.

Cook the meat for three hours over low heat.

Remove the pork from the sleeve and dry for half an hour.

Grease a baking sheet or mold with oil.

Preheat oven to 250°.

Place the roll on a baking sheet, cover with sour cream and place in the oven.

The boiled pork roll is finally ready when a golden crust forms.

Boiled pork roll with cheese and pistachios

If you want to make something special out of a tasty but simple roll, you can stuff the meat with pistachios and cheese. The result is a wonderfully tasty snack option with a claim to originality. It is important to choose lean meat, such as tenderloin without fat or a piece of fillet.

Ingredients:

Seven hundred grams of pork tenderloin;

Half a glass of pistachios;

Three hundred grams of semi-hard or hard cheese;

Three tablespoons of vegetable oil;

Seasonings at your discretion;

Cooking method:

Grind cheese and pistachios. You can do this on a grater, in a blender, in a meat grinder - whatever is convenient. It is necessary to obtain a paste-like filling, the density of which can be varied at your discretion.

Cut the pork into slices no thicker than a centimeter.

Beat the meat until it becomes thin and stretches well.

Place one piece of pork on top of another and arrange them into a rectangle. The joints should occupy at least one and a half centimeters.

Season the meat with pepper and seasonings.

Distribute the filling.

Carefully, holding the edges, roll the meat pieces into one roll and tie with twine.

Place the piece in a bag of cling film and cook for one and a half hours at a low simmer.

Allow the meat to cool in the water, then remove from the bag and dry.

Refrigerate for at least three hours, then serve.

Boiled pork roll “Simple”

Lovers of natural flavors should enjoy the simplest boiled pork roll, to which you don’t need to add any spices at all. The result is an appetizer with the traditional taste of pork ham, not interrupted by garlic, bay leaf, or other seasonings.

Ingredients:

Any cut of pork available;

Cooking method:

Unfold the meat into a layer. If it is peritoneum, clean the skin. If it is a fillet, cut and unfold into a rectangle. If the roll is from the rib part, cut off the meat from it.

Salt the pork on both sides.

Roll tightly into a roll and secure with twine.

Place the roll in a baking bag or a strong bag.

Place the roll in the refrigerator for three days.

Then cook the meat in slowly boiling water (about an hour and a half).

Cool in ice water without removing from the bag.

Place back in the refrigerator overnight.

Remove the strings, drain the jelly, and chop the meat and serve.

Boiled pork roll - tricks and useful tips

In order for the pork to easily roll into a roll, you need to select thinner layers of meat.

If you want to make a roll, but only have a piece of pulp, you can cut it into a rectangle as follows:

Mentally divide the piece horizontally into three parts;

Make a horizontal cut at the top of the piece, without cutting about a centimeter all the way through;

Turn the knife with the cutting surface down perpendicular to the table;

Turn the knife horizontally again and make a reverse cut parallel to the first;

Unfold the meat to create a rectangle.

The roll will turn out tasty and will retain the filling if there are no gaps between the meat layers. This can only be achieved by tying the roll together - with twine, cooking thread, or silicone threads. To be sure, if the seams cannot be fixed flush, you can pin them together with wooden skewers or toothpicks.

To protect kitchen surfaces from splashes when beating meat, you need to put it under film or in a plastic bag. The surface of the film must be strong enough, otherwise it will tear.

Steamed dried apricots will be a delicious filling for the roll. It can be combined with onions and cheese. It will turn out original and beautiful.