Pork skin roll

Pork skin roll

Category: Meat dishes

Ingredients
Pork skins
Carrot
Turnip
Spinach
Garlic
Onion
Adjika (lecho)
Ketchup
Hrenoder
Turmeric
Ground black pepper
Salt
Water

Cooking method

• The skin must be cleaned of fat as thoroughly as possible. It will be the base and layers in our roll. The fillings may vary. It all depends on your imagination. I'll show you two options.
• First option. For him you need:
• 
• Skins, carrots, turnips, onions, garlic, ketchup, turmeric, ground pepper, salt, water.
• Pour water into the pressure cooker. Put the skins and boil them for an hour. Then we add the rest of the components. Leave some of the garlic raw. And cook for another half hour.
• 
• Then we take out the skins and vegetables. Let them cool down a bit.
• 
• Rub the turnip and carrot on a fine grater.
• 
• Finely chop the garlic.
• 
• Then we take the mold and lay out the first layer of skins.
• 
• We spread the second layer perpendicular to the first.
• 
• Then spread the carrots and half the garlic.
• 
• Again - a layer of skins.
• 
• A layer of turnip with garlic.
• 
• And finally, a layer of skins.
• 
• Cover with a lid or cling film and put in the cold. Pour the remaining broth into plates and after a few hours we have:
• 
• If we take out the frozen broth from the plate, we will see that the spices are below. If we don't really need them, then we cut out only the transparent layer and freeze it. This is the basis for the future soup. But you can freeze it as it is. If you make the same vegetable stew, then for satiety and flavor, you can cook it on it.
• 
• And our skin roll is like this. Note - it is not greasy.
• 
• And here is a cutaway roll.
• 
• Now I'll show you the second option. The algorithm is the same. Just different fillings.
• For him you need to take:
• 
• Horseradish, lecho or adjiku, carrots, spinach, garlic, onions, salt.
• First, boil the skins again, then add lecho or adjika, carrots, onions, some of the garlic and salt.
• When ready, we begin to spread the roll. I will not show the layers of skin.
• The first layer is hrenoder.
• 
• The second layer is carrots with garlic.
• 
• Boiled and finely chopped spinach with garlic.
• 
• Homemade adjika or lecho.
• 
• We form our roll, put it in the cold, and a little later we have such a handsome man:
• 
• Now we cut off a slice, add horseradish, take rye bread and enjoy.
• 
• Bon Appetit!

Note

This dish was invented by my dad.
A long time ago, I was a skinny, non-grandpa. And someone told my mother that in order for me to get better I need to eat jellied meat. But I hated him. Mom as soon as not sophisticated. She prepared different types of jellied meat and aspic. It was all in vain.
True, I pulled out and ate vegetables from the jellied meat, and picked out the pork skin in the jellied meat. But she thoroughly cleansed it of fat. Daddy noticed it.
What a loving father will not do!
He thought, conjured, and in the end it turned out to be so yummy. And the wife is happy, and the daughter.

Probably because I am a girl, dad spoiled me much more than mom. He forgave me pranks, answered all my why and spent more time with me. After all, my mother had a house. And in those days there were no electric assistants: multvaroks, mixers, combines ... We didn't even have a washing machine and a vacuum cleaner. And my mother often, having started cleaning, chased us out of the house.
And my dad and I were very happy about it. We had a lot of interesting things to do.
Dad devoted a lot of time to me. He taught me to read and write at the age of six, although in my time children received these skills only at the end of the first grade. Taught me to ride a bike, swim, ski off a springboard, stand on skates, plant peas, fry eggs and stick a plantain on an abrasion ...

I grew up. I fell in love with both jellied meat and aspic.But this delicious and beautiful roll is also often present on our table. And every time I cut off a piece, I remember my dad.

great recipe. Thank you. I love skins!

[toffee]

toffee, Irina!
How many goodies she brought us!
She took the recipe to the "bins".
Skins "save up" in the freezer, as I type ... UH! how we eat!

What a loving father will not do!

Great fellow, Dad!

I'm really not skinny, BUT I will eat!

[toffee]

toffee, Irina, thanks for the interesting recipe and the story to it !!

[toffee]

toffee, a good recipe, skins always remain and I did not know where to put them, but here's an idea) thanks

This roll is also good because it is good for the joints.

[Irina]

IrinaHow many more family food stories do you have in store? Yes, one more sincere and interesting to the other? And with such wonderful recipes? THANK YOU!!!

Class

[toffee]

toffee, Irina, only yesterday I saw such beautiful skins on sale, but did not know why they were bought. And now fully armed, you can take!

Irina, how many more family and culinary stories do you have in store? Yes, one more sincere and interesting to the other? And with such wonderful recipes?

It's all the fault of the competition ... It's not my fault, he came himself! (FROM)
Honestly, if it weren't for the competition, then even I would not have understood that many interesting things are being prepared in my family.
I just decided that if I cook OUR dish and don't forget to photograph the process, then I will put it up for the competition.
Sometimes I forget ...

By the way, I am more than sure that many of them have unusual family recipes. Not just me.

[toffee]

only yesterday I saw such beautiful skins on sale, but I didn't know why they were bought

And here's another. And in this thread. And I have never met such beautiful interlayers. toffee, interesting and beautiful.

[TATbRHA]

TATbRHA, Tanya, the planet of skins is straight! Awesome, thanks! Until now I had no idea that they were being eaten

[TATbRHA]

Not only is the skin eaten, but doctors also recommend it as a source of hyaluronic acid and collagen.
TATbRHA, Thank you!!!!

Give more skins, good and different !!!