Pork meatloaf in a redmond slow cooker. Pork peritoneum roll - for holidays and weekdays! Fragrant pork peritoneum rolls in the oven, in a slow cooker
There is such a wonderful dish of Ukrainian cuisine - meat rolls. These are tiny, fried to golden brown, meat rolls with finely chopped bacon inside. Meat rolls are considered a festive dish, very often served at weddings, especially in rural ones (where in general the choice of pork dishes is "off scale").
Meat rolls are a variation of the "fingers". Firstly, each roll is much larger here, secondly, the filling is richer here, and thirdly, the meat here is not as fried as stewed, so meat rolls can be eaten even by people with not the strongest stomachs. In general, it is delicious, nutritious dish from pork. Just what you need for lovers of solid home cooking and Ukrainian dishes!
Ingredients
- 500 g pork (loin)
- salt, black pepper,
- 2-3 cloves of garlic
- one small potato (or even half a potato)
- the smallest onion,
- 30-40 g lard,
- tablespoon vegetable oil,
- 4 multi-glasses of water.
How to cook pork rolls with bacon in a slow cooker
Cut the pork into thin slices, beat each with a hammer, sprinkle with pepper, salt, grate with a small amount of crushed garlic. 
Chop lard, potatoes and onions as small as possible. By the way, instead of fresh or salted bacon, you can take bacon. Perfect here and smoked brisket. 
Place each piece of meat in turn on a kitchen plate, place a little filling (mixed potatoes, onions and bacon) on one edge of the meatball. It should be placed less along the edges, and more in the center of the piece. 
Roll up the roll, fix it with ordinary sewing threads. It is better to take the thread in 4-6 layers in advance, so it will be easier to remove it afterwards. 
You do not need to tie it, but the edges of the thread should hang down a bit so it will be easier to find them. 
Send the rolls to a slow cooker and fry them there for 10 minutes with a spoonful of oil. Programs that will help you with this: "Frying", "Baking", "Rice", "Buckwheat". 
Fried on both sides. 
Pour water into the multicooker, switch the device to the "Quenching" program (1 hour).
At the end of cooking, let the rolls cool down, remove the threads, and you can serve the dish to the table.
Yield from 500 g of meat: about 3 servings (8-10 rolls).
Pork rolls in a slow cooker will turn out soft, juicy. Despite the fact that the filling contains lard, it is not at all greasy. They can be served with stewed vegetables and boiled potatoes or buckwheat.
Cooking pork meatloafs in a multicooker requires a minimum of time. This is what distinguishes the latest modern kitchen appliance, which allows housewives to spend the saved time on themselves or to devote it to the family. Pork fillet rolls in a multicooker are baked no worse than in the oven. Therefore, do not be afraid that the meat inside will remain raw.
it meat dish diversifies your menu and takes its rightful place in your piggy bank culinary recipes... It will help you out on New Year, Easter, and on all other holidays, when it is customary to feast on all sorts meat delicacies... You will have the opportunity to make sure once again that the multicooker is a real magician. And the magic will be realized with the help of programs "Stew" and "Baking" - they are provided in almost every model from any brand, including the brands "Redmond", "Polaris", "Panasonic", "Philips", "Moulinex" , "Scarlet", "Vitesse" and others. In addition, in some models there is a "Meat" mode - it is also suitable and in this case it will be a good alternative to the "Stew" program.
Recipe for pork rolls in a slow cooker - step by step photos
Products:
Cooking. The first thing to do is cut a piece of pork lengthways, separate the fillet from the bone, and cut it into long, thin slices that look like ribbons.
Peel the garlic and crush on a press. Transfer it to a separate cup or bowl, add mustard in powder here - about 20 grams, as well as salt to taste, spices if desired and a little vegetable oil. Stir and brush the cut slices of meat so they can soak well during baking.
Carefully wrap them in rolls and secure with threads - it is best to use a thin twine for such purposes.
Transfer the rolls to separate container and sprinkle with chopped onions. Give the rolls time to marinate (about half an hour in the refrigerator).
Cut the onions into small cubes or thin half rings.
Pour some oil into the multicooker bowl and place the rolls in it. The mode that is necessary when preparing this dish is "Baking". Cook the rolls on both sides until browning. It is difficult to tell the exact time here, since it all depends on the power of the multicooker and the volume of cooked rolls. Raise the lid while baking and watch the rolls look. If there is no top heating in the multicooker, then you will need to turn the rolls over so that they are evenly fried on all sides. Then turn off this mode and start "Stew" or "Meat" for half an hour.
After finishing cooking, the pork rolls need to cool down, and then be sure to remove the threads from them. Transfer the finished rolls to the refrigerator and let them cool, after which you can cut them into thin slices. The dish is ideal for daily use and for festive slicing. Bon Appetit!
PS: If this master class turned out to be useful for you, you can say "thank you" to its author by writing a comment or clicking the button of your favorite social network under the publication.
Many do not like to cook, eat, and some even hear about certain offal. And it’s in vain, because you can cook great dishes and even delicacies from them.
There is also a special attitude to pork shank, as a rule, it is used for jellied meat or saltison. But its possibilities are much greater. You can cook many tasty and unusual dishes from pork shank, for example, a delicious, soft, aromatic and satisfying roll.
Cooking it is not difficult, however, not very fast. Since the shank consists of connective tissues and rough muscles, it will have to be cooked for 1.5-2.5 hours. And in order for the roll to acquire a beautiful, ruddy color - also bake for 10-15 minutes in the oven. While the knuckle is getting ready, you can go about your business.
After cooking, the roll should cool down properly, then it will be smooth and easy to cut into slices. Put a beautiful and tasty morsel on a slice of gray bread, add a delicious sauce, and a bite with a vegetable salad ... mmm ... delicious!
For making a roll of pork knuckle prepare all the necessary ingredients in a slow cooker.
Wash the shank well and remove the bone.
To do this, you need to cut the skin on one side with the tip of a sharp knife, and moving towards the bone, cut the meat, freeing the bone itself. She should be practically naked.
Use a tenderometer (can be replaced with a regular fork or knitting needle) to beat off the meat, or rather to pierce it. Pay special attention to thicker areas. The tenderizer will not break the fibers, thus preserving the tenderness and juiciness of the meat.
Mix salt with spices (black pepper, paprika, coriander, mustard powder, basil, marjoram and thyme). Grate the meat well, pressing the spices into the fibers a little.
Peel the garlic, cut into thin slices and place with the meat.
Roll up into a tight roll and tie with a strong thread.
Put the shank in the multicooker bowl, add a tablespoon of salt, bay leaf and fill with water so that the shank is completely covered.
The cooking time depends on the size of the shank and the age of the animal itself. You can check the readiness with a fork: it is easy to enter - it means the roll is ready. I cooked a pork shank roll in a multicooker on the "Stew" function for exactly 2 hours.
Gently transfer the roll onto a two-layer foil, make bumpers out of it and send it to an oven preheated to 180 degrees for 10-15 minutes.
Allow time to cool down before serving the nourishing tender shank.
Bon Appetit.
Cook with love.
The peritoneum is fat with many layers of meat. It is pleasing to the eye, but very capricious and requires a thorough approach. Of course, the peritoneum can be salted or cooked, but it is better to make an amazing roll out of it. He will find his place on festive table, ideal for breakfast or dinner, it will definitely turn out tender. For the cause?
Pork peritoneum roll - general cooking principles
Only fresh peritoneum is used for cooking. The more layers and meat on it, the smarter and tastier the dishes will be. Rinse the peritoneum well before cooking. If there is dirt on the skin, then they need to be cleaned off with a knife. Stubble may also be present. It is better to tar it over a stove or candle, then also scrape it off with a knife and wash it under running water.
Very often the peritoneum is pickled. For this, salt, spices, water brines are used. It all depends on the recipe. The longer the piece is in the additives, the richer the taste will be.
What is wrapped in a roll:
Different types of dry and fresh peppers;
Adjiku and other sauces;
The peritoneum is twisted, tied tightly with a strong thread so that nothing falls apart during the cooking process. Then the roll is sent to a multicooker, to the oven or boiled in a saucepan with water. Sometimes cooking is combined with baking in the oven.
Remove the thread and cut the roll after complete cooling and exposure in the refrigerator, served with spicy adjika, ketchup, various garlic sauces... But this is not the rule. Some people like hot roll, hot in the heat.
Pork peritoneum roll in the oven (in foil)
Most easy way making a roll of pork peritoneum is baking in foil. In it, it will definitely not burn, it will turn out as it should.
1 kg of pork belly;
1 pod of hot pepper;
1 tsp seasonings for meat.
1. We wash the peritoneum. If there are films on the inside, then they must be removed. Next, take dry napkins and wipe the pork.
2. Rub a piece with prescription salt on all sides, put it in a container, cover it and put it in the refrigerator for ten hours. The pork should be marinated.
3. Peel and chop the garlic. Chop hot peppers. You can kill everything together with a blender. Add spices for meat or any other, but you can limit yourself to garlic and pepper.
4. We take out the peritoneum, wash off the remaining salt. We take a sharp knife and from the side of the meat we make cuts almost to the very skin, but we do not cut it.
5. Rub the incised side with garlic and hot pepper.
6. Twist a tight roll. We tie it with threads.
7. Unroll the foil. We put a roll on it, connect the free ends and twist tightly together. Or we just twist it on top, twisting it 2 times, and twist the ends with candy. We transfer the peritoneum to a baking sheet or to any shape that suits the size.
8. We send the bundle to the oven. Cooking time directly depends on the thickness of the roll. On average, it will take 1.5 hours at 180 degrees.
Boiled pork belly roll
The recipe for a simple boiled pork belly roll in a saucepan on a stove with no filling. But if you wish, you can wrap garlic in it. The main advantage of the dish is its softness and tenderness.
10 peppercorns;
1 tsp seasonings for meat;
1 spoonful of mustard;
1. Rub the washed, dried peritoneum with a mixture of seasoning and mustard. We twist a tight roll, tie it with a thread.
2. Put in a saucepan, toss the onion. You can not remove the husk, but rinse the head well.
3. Add whole carrots at once, but it is better to peel them. We throw in the peppercorns, you can add a laurel leaf.
4. Add boiling water. Approximately 2.5 liters. Of course, you can pour cold water but not desirable. We put on fire.
5. After the roll has boiled, reduce the heat. We boil for 1.5 hours.
6. Now add 4 spoonfuls of salt. Cook for another 30 minutes. Turn off the roll, leave it in the brine until it cools completely.
7. Remove the thread, rub the peritoneum on top with ground red pepper, store in the refrigerator.
"Smoked" pork peritoneum roll with liquid smoke
Another recipe for boiled belly roll. This dish has an extraordinary color and taste, as it uses liquid smoke and onion skins.
2 spoons of liquid smoke;
2 handfuls of husks;
3 tbsp. l. with a mountain of salt per liter of broth;
4 cloves of garlic;
1 spoonful of pepper mixture;
1 spoonful of granular mustard.
1. Cook onion skins in three liters of water for 15 minutes, then filter. We return to the stove, bring the liquid to a boil.
2. We make incisions in the washed and prepared peritoneum from the side of the pulp, but not deep, a few millimeters are enough.
3. We rub the inside with mustard well, work out the incisions with our fingers. Sprinkle lightly with a mixture of peppers, leave half to finish the finished roll.
4. Roll up the abdomen, tie it with threads. We immerse the husk in a boiling broth.
5. Boil for an hour. Add salt. It is not necessary to measure the exact amount of water, you can approximately.
6. Boil the roll for another hour on low heat.
7. Cool in onion broth.
8. Combine liquid smoke with the remains of pepper. If you like spicy, then you can add more.
9. Take out the roll, remove the threads, wipe dry and grease with liquid smoke.
10. Wrap the dish in foil, put it in the refrigerator for 3-4 hours, so that the peritoneum becomes stronger and saturated with the aroma of haze.
Pork peritoneum roll in a slow cooker
A multicooker can now be found in every kitchen. You can cook any dish in it, from soup to baked goods, and even a pork belly roll.
10 g red pepper;
10 g black pepper;
3 bay leaves;
10 g dry basil;
1. We clean the garlic. Cut half of the cloves into several parts, chop the remaining slices very finely.
2. Mix chopped garlic with all kinds of pepper, dry basil.
3. Prepare the peritoneum. Wipe dry. We make punctures and stuff with pieces of garlic.
4. As soon as the pieces are finished, take the pepper mixture with garlic and rub the inside of the peritoneum.
5. Twist the roll, tie it with thread, place it in the bowl of a multicooker pan.
6. Pour in 2 liters of water. We turn on the stewing mode and cook for 1.5 hours.
7. Open, add salt, throw in laurel and simmer for another thirty minutes. We take out, cool, remove the thread. Rub pepper, garlic, any spices on top if desired.
Pork peritoneum roll boiled and baked
Combined recipe for peritoneum roll with pork, for which both boiling and baking in the oven are used. The dish turns out to be very ruddy, as it is smeared with an unusual sauce.
1 pod of hot pepper;
Peppercorns, laurel;
2 tablespoons of soy sauce;
0.5 tsp red pepper.
1. Peel and chop the garlic. Just finely chop the hot pepper.
2. Take the peritoneum, rub a little salt from the inside, then scatter the garlic with hot pepper. We twist the roll, tie it.
3. Add 4 tablespoons with a mountain of salt to 2 liters of boiling water, immerse one onion, add pepper, a laurel leaf for aroma. One is enough. If there is a lot of laurel, the smell of the roll will turn out to be strong, intrusive, bitterness may appear.
4. Lay the roll. Simmer for 70 minutes over moderate heat.
5. We take out. We shift the peritoneum into a colander, leave it for half an hour to drain all excess liquid.
6. Soy sauce mix with honey until smooth. Add red hot peppers.
7. Rub the roll with the prepared sauce on top, transfer to the mold. Better to spread a piece of parchment or foil.
8. Put in the oven. Bake at 180 degrees for about half an hour. We look at the color. Make sure that the crust does not burn.
Pork peritoneum roll with carrots and pepper
The recipe for a roll with a filling that is cooked in the oven. The amount of carrots can be increased at your discretion, but it is not recommended to cut into large ones.
1 sweet pepper;
3 cloves of garlic;
1. Rub the washed, prepared peritoneum, first from the side of the skin with salt, then pour the rest on top.
2. Twist the rough roll, put it in a container and put it in the refrigerator for at least 10 hours. You can turn it over so that the salting goes evenly.
3. We wash the peritoneum from the remnants of salt, wipe it off.
4. Cut the carrots and peppers into strips, mix, squeeze the garlic and put the chopped pod hot pepper... Stir the filling for the roll.
5. We shift vegetables to the peritoneum. Spread an even layer, but not to the very edge. We leave at the end about three centimeters.
6. Twist the roll with the filling. We try to keep the vegetables from moving. We wrap it up carefully with a thread.
7. Wrap the peritoneum in a double piece of foil. Place in the oven. Cook for exactly two hours at 180.
8. We take out our dish, cut the foil and carefully open it.
9. Lubricate everything well with ketchup (you can take adjika). Put it back in the oven and cook for about half an hour.
You should not choose the peritoneum with thick lard for making a roll. During the boiling or baking process, a lot of fat will be melted, the yield will be small, and the taste will also suffer.
When choosing the peritoneum, choose slices with light meat layers. The fat itself should be white without yellowness.
Do not be afraid to oversalt the peritoneum, it is much worse if there are few spices, the taste will no longer be so rich.
Pork roll is often prepared with various fillings, for example, with prunes or mushrooms. This is a great appetizer and a festive dish at the same time. Pork roll in a slow cooker is able to turn ordinary products into an original dish.
For making a pork roll, the peritoneum or other parts of the carcass with layers of bacon are perfect. But avoid pieces that are too thick to roll it up easier. The meat of a young animal, which has less fat, is best suited.
It is required to fold as tightly as possible so that the roll does not fall apart during the cooking process. To do this, it must be properly tied, and chipped around the edges with toothpicks.
Aromatic and rich pork becomes thanks to various spices. Use whichever you prefer or that pair best with pork.
It will take
- pork (peritoneum) 1.5 kg;
- garlic 3 cloves;
- gelatin 2 teaspoons;
- salt, pepper, 1 teaspoon;
- cloves, bay leaves.
Preparation
Wash the pork thoroughly, season with salt on both sides. You can do this a few hours before cooking so that the meat gives juice. Then put the meat on the table, skin side down, pepper and sprinkle with gelatin to better maintain the shape of the roll.
Chop the garlic and sprinkle evenly over the meat. Twist tightly, leaving no gaps between layers, tie with twine or dense thread.
There are two ways to cook pork roll in a slow cooker. For more quick way place the roll in the roasting sleeve and place in the steaming tray. Add 1 liter of water and cook on Steam for 40-50 minutes.
After the end of the program, cool the finished roll without taking it out of the sleeve and leave it in the refrigerator for several hours, and preferably overnight.
It takes a little longer to cook the roll in the "Stew" mode. To do this, it is filled with water to the maximum mark of the multicooker bowl and cooked for 1 hour 30 minutes under a closed lid.
The cooked roll must be untied and grated with fresh garlic. After tying the roll again, store it in the refrigerator, like a sausage, wrapped in cling film.