Pork roll

Pork roll

Category: Cold meals and snacks

Ingredients
Pork handwriting	1100 g
Salt	20 g
Freshly ground black pepper	0.5 tsp
Granulated sugar	1 tsp
Ground red pepper	0.5 tsp
Fresh garlic	4-6 tooth.
Bay leaf	2 pcs.
Allspice	5-7 pcs.

Cooking method

• Pork handwriting, with good layers (the thickness of the piece is about 4 cm), rinse and dry.
• Curing mixture: salt + sugar + peppers + garlic, peeled and cut lengthwise, mix into a single mass. You can also other spices to taste.
• Grate a piece of pork with the mixture, roll it into a tight roll, (put in a baking bag, if using Beloboku) and put it in a ham maker.
• For Teskoma, the piece needs to be smaller to fit. close the ham and refrigerate for 48 hours.
• This roll does not have to be cooked at T * up to 80 * C. For tender lard, T * kept 95 * 3 hours (in water, in a saucepan).
• In a slow cooker on the Soup program, it is quite possible to put Belobok.
• Then cool and refrigerate for 8-10 hours.

Note

The roll turned out to be delicious, the lard is tender, the meat in the layers and inside the roll is also tender.
Who likes to add pepper more sharply when pickling a piece.

[Tatyana]

TatyanaExcuse me, of course, but in this form the roll looks much more attractive and appetizing. Now everything is beautiful and everything is clearly visible. Thanks for the recipe.

[ang-kay]

ang-kay, Angela, there's nothing to apologize for. I'm not friends with the photo. I wanted to replace it, but it doesn't work. I had to add another photo.
In fact, the roll is very nice and juicy.

Very nice and delicious!

I liked the recipe too! The problem itself is that there is no place for normal shooting!
And in the first photos everything looked like an alien roll

: girl_haha: So the mood has risen. They laughed heartily and not out of malice.

From an alien!

Someone corrected the photos))) Thank you

And it was just looking at the alien that I wanted to make a roll. I already pickled it, barely shoved it into the tee and set it to ripen. Spun with the skin - let's see what happens

[nut]

nut,
Irin, what did you do?

Thanks for the recipe, it looks very appetizing, while our shredders are on the way, I want to try to create according to your recipe in the form of a purchased one by chance, and thanks to your website, such an oblong baking dish for meat, and another trough is attached to it, I saw this on the website culinary trifles, I'm sorry to put a picture I can not, the author of the recipe

[lettohka ttt]

lettohka ttt,
Thank you, try it all. It can be twine to pull the roll, for shape.

[Tatyana]

Tatyana , twisted the handwriting, that is, twisted it to shove it into the tek, and then also the lid must be tightened, but that's another story. Tomorrow, closer to dinner, I'll put it to warm, cook, but something tells me that the skin will not chew

Thank you Tatiana for the hint

[Irina]

IrinaOf course, it also depends on the skin. I turned out to be soft, and it was soft when raw.
If in doubt, you can increase the time by 30-40 minutes.

[Tatyana]

Tatyana, but how to choose the underwire, how to distinguish it from just fat

[Mark's mom]

Mark's mom,
Inna, the handwriting is the part that is under the belly (under the belly). There lard and meat are interspersed with thin layers. On the Internet, pictures can be found)))) for clarity.

[Irish]

but something tells me that the skin will not chew

Irish, and you take the sub-mucus in the store or in the market? The market (at a conscientious butcher) will be thoroughly mocked and, as we say, a vyshkrebana - that is.it was carefully scraped out with a knife and therefore much thinner than the store one - because at meat-packing plants no one will bother with all this - there is shparchan, high temperature - and a mustache. Sometimes the skin is such that it does not bend straight - I saw it myself. If the skin is pierced with a marigold - everything is in order, and if not, then .... maybe it will boil down to softness, or maybe not. But there are also domestic pigs with thick skins, although very rarely.
Tatyana, roll - great! I do this without a ham - I just rub it with salt = ground pepper and garlic and roll tightly. I used to use twine for fastening and cook in the sleeve. After reading the recipe for chicken roll from our Chuchelka, I make all such bells and whistles in cling film, marinate as much as it can and cook, if a large roll - on the LOWER grill of the steamer in a pressure cooker (jelly program, time - 1 hour); steam program 2 hours. I cool it a little and put it, without unfolding it, under the press and put it in the cold. I wrote in such detail - suddenly someone wants to repeat the beauty of our GTI Tatiana, but has no ham!

[Tatyana]

Tatyana, I also have shredders not so long ago))) I used to do it in the oven (I tied it with twine or wooden skewers) Or cooked it in a baking bag just in an ordinary saucepan. And then I tried to do it in a ham maker. It turned out very well. And the roll is denser, smoother.
Thanks for the additions

[Tanyusha-Scarlett]

Virgo, my roll has been in the water for 3 hours, now I inserted a thermometer into the roll - tempo. 72 *, maybe it's enough to cook or another 30 minutes. hold As for the skin - I buy meat in a private store and the skin seems to be well scrubbed and if you try very hard, you can pierce it with a fingernail, probably, but I feel sorry for the nails Tanyusha-Scarlett - thank you, now I will look at the skin carefully: girl_cleanglasses: Tomorrow I will show you what happened

[Tatyana]

Tatyana, Thank you
Now a little heat will subside and I will cook in white-sided

a little heat will subside

And we have no heat. June is over ....

Well, nothing, when you had a heat, we had +8 and rains, now we are warming up

As I promised, I present to you my roll, just extracted from the ham - beautiful pink color and awesome taste, the skin is soft and very tasty I am pleased with the result

[Irina]

Irina, Well, gorgeous! Very appetizing roll

The next roll stood in the refrigerator for 72 hours. The result is a richer taste, the meat is better salted and saturated with spices.

Nice and delicious recipe !!!
Did something like this, without the ham:

[Tatiana M.]

Tatiana M., Well, beauty, the smell is even felt.
Tatyan, I used to do it without ham too. Different ways. And in the ham it turns out super.

Girls, how else can the underscore be called? I have not even met in farm stores

how else can the underscore be called

This is a pork belly ... Lard with layers of meat, cut off together with the skin from the belly of the pork carcass ...

Thank you!

I'll raise the subject if you don't mind)

If it is useful to someone, I collect pork skins for a pork roll. When there are enough of them, I make rolls and freeze.
I rub the skins with pepper, salt, garlic. I do the same with pieces of meat, put the meat on the skin, wrap it up. I put the rolls in baking bags, tie it tightly, wrap the cotton cloth, tightly, tie it with a rope.


If desired, I remove from the freezer and boil. Meat in Belarus is sold with steamed skin, not tarry, so I cook a roll of 6 hours. Usually in a slow cooker. I put it down and forgot. Then I put oppression on the roll. It turns out very tasty) And bold

My mother has been making such a roll for a long time, it turns out very tasty. But the cooking process itself is different. Put the washed onion husks in a saucepan or pressure cooker, then a roll and water, so that there is 10 cm of water above the roll.Salt and cook for 2 - 2.5 hours. Then take it out, cool it and in the refrigerator.
Due to the onion, the roll on top turns out to be a beautiful golden color.

If I have the right products, I also always make a roll, but it doesn't fit in my pressure cooker, I boil it in a 9-liter pan, and then in the oven, there is no photo of the cut, unfortunately, but it was beautiful