Peritoneum - fat with a lot of meat layers. It is pleasing to the eye, but very capricious and requires a thorough approach. Of course, the peritoneum can be salted or boiled, but it is better to make an amazing roll out of it. He will find his place on the holiday table, ideal for breakfast or dinner, be sure to get gentle. For business?
Pork peritoneum roll - general cooking principles
Peritoneum for cooking is used only fresh. The more layers and meat there are on it, the smarter and tastier the dishes will turn out. Before preparing the peritoneum, rinse well. If there is dirt on the skin, they should be cleaned with a knife. Bristles may also occur. It is better to pitch it over a stove or a candle, then scrape it with a knife and wash it under running water.
Very often, the peritoneum is marinated. To do this, use salt, spices, water brines. It all depends on the recipe. The longer a piece will lie in additives, the richer the taste will be.
What is wrapped in a roll:
• different types of dry and fresh pepper;
• adjika and other sauces;
The peritoneum is twisted, tightly tied with a strong thread, so that in the process of preparation nothing will fall apart. Then the roll is sent to the slow cooker, in the oven or boiled in a saucepan with water. Sometimes combine cooking with roasting in the oven.
Clean the thread and cut the roll after complete cooling and aging in the refrigerator, served with spicy adjika, ketchup, various garlic sauces. But this is not the rule. Some taste hot roll, piping hot.
Pork peritoneum roll in the oven (in foil)
The easiest way to cook pork peritoneum is to bake in foil. In it, he does not exactly burn, it turns out the way it should.
• 1 kg pork belly;
• 1 hot pepper pod;
• garlic head;
• 30 g of salt;
• 1 tsp. seasonings for meat.
1. We wash the peritoneum. If there are tapes on the inside, they should be removed. Next, take a dry napkin and wipe the pork. 2. With a prescription salt, rub a piece on all sides, transfer it to a container, cover and put in the refrigerator for ten hours. Pork should be marinated.
3. Peel and chop the garlic. Pepper also chop. You can kill all together blender. Add spices for meat or any other, but can be limited to garlic and pepper.
4. Get the peritoneum, wash off the remnants of salt. We take a sharp knife and from the side of the meat we make cuts practically to the skin, but we do not cut it.
5. Rub the side of the incised garlic with hot pepper.
6. Twist the tight roll. We tied with thread.
7. Unfold the foil. Put a roll on it, connect the free ends and tightly twist together. Or just twist the top, twisting 2 times, and twist the ends with candy. We transfer the peritoneum to a baking sheet or to any suitable form.
8. Send the package to the oven. Cooking time depends on the thickness of the roll. On average, it takes 1.5 hours at 180 degrees.
Boiled pork peritoneum
The recipe for a simple boiled roll of pork peritoneum in a saucepan on the stove without filling. But if desired, garlic can be wrapped in it. The main advantage of the dish is softness, tenderness.
• 1.5 kg of pork;
• 10 peppercorns;
• 1 onion;
• 1 carrot;
• 1 tsp. seasonings for meat;
• 1 spoon of mustard;
• salt, water.
1. Rub washed, dried peritoneum with a mixture of seasoning and mustard. We twist a dense roll, tied with thread.
2. Put in a saucepan, throw an onion. You can not remove the husk, but rinse the head well.
3. Immediately add the whole carrot, but it is better to clean it. Throw peas pepper, you can add a leaf of laurel.
4. Add boiling water. Approximately 2.5 liters. Of course, you can pour cold water, but it is undesirable. We put on fire.
5. After boiling roll roll down the fire. Boil for 1.5 hours.
6. Now add 4 full spoons of salt. Cook another 30 minutes. Turn off the roll, leave in brine until cool.
7. Remove the thread, rub the peritoneum on top of red ground pepper, store in the refrigerator.
Smoked pork peritoneum roll with liquid smoke
Another recipe for boiled abdominal roll. This dish has an unusual color and taste, as it uses liquid smoke and onion peel.
• 1 kg peritoneum;
• 2 spoons of liquid smoke;
• 2 handfuls of husk;
• 3 tbsp. l with a mountain of salt per liter of broth;
• 4 cloves of garlic;
• 1 scoop of pepper mix;
• 1 spoonful of grainy mustard.
1. Cook the onion peel in three liters of water for 15 minutes, then filter. Return to the stove, bring the liquid to a boil.
2. We make cuts in the washed and prepared peritoneum from the pulp, but not deep, a few millimeters are enough.
3. Well rub the inside of the mustard, work out the cuts with your fingers. Slightly sprinkle with a mixture of peppers, leave half for finishing the finished roll.
4. Fold the abdomen, tied with thread. Immerse in boiling broth husk.
5. Boil an hour. Add salt. It is not necessary to measure the exact amount of water, approximately.
6. Boil roll for another hour on a small fire.
7. Cool in onion broth.
8. Combine liquid smoke with the remnants of pepper. If you like spicy, you can add more.
9. We take out the roll, remove the threads, wipe dry and lubricate with liquid smoke.
10. Wrap the dish in foil, remove for 3-4 hours in the fridge so that the peritoneum is strengthened and soaked in the aroma of smoke.
Pork peritoneum roll in a slow cooker
The slow cooker can now be found in any kitchen. In it you can cook any dish from soup to baking, and even roll out of pork belly.
• 1 kg peritoneum;
• 100 g of salt;
• 2 liters of water;
• 10 g of red pepper;
• 10 g black pepper;
• 3 bay leaves;
• 10 g dry basil;
• 30 grams of garlic.
1. Peel the garlic. We cut half cloves into several pieces, chop the remaining segments very finely.
2. Mix chopped garlic with all kinds of pepper, dry basil.
3. Prepare the peritoneum. Wipe dry. We make punctures and force the pieces of garlic.
4. Once the pieces are over, take the pepper mixture with garlic and rub the inside of the peritoneum. 5. We twist the roll, we tie it with a thread, we place it in the bowl of the multicooker pan.
6. Pour in 2 liters of water. Turn on the fire and prepare for 1.5 hours.
7. Open, add salt, throw laurel and simmer for another thirty minutes. Get out, cool, remove the thread. If desired, rub the top with pepper, garlic, any spices.
Pork peritoneum roll cooked and baked
The combined recipe for the peritoneum roll with pork, which is used for cooking and roasting in the oven. The dish turns out very rosy, as it is smeared with an unusual sauce.
• 1-1.5 kg peritoneum;
• garlic head;
• 1 hot pepper pod;
• 4 tablespoons of salt;
• peppercorns, laurel;
• 1 onion;
• 1 spoon of honey;
• 2 spoons of soy sauce;
• 0.5 tsp. red pepper.
1. Peel and chop the garlic. Hot pepper just chop.
2. Take the peritoneum, rub the inside with a little salt, then scatter the garlic with hot pepper. We twist a roll, we fasten.
3. In 2 liters of boiling water, add 4 spoons with a mountain of salt, immerse one onion, throw in pepper and laurel leaves for flavor. One is enough. If there is a lot of laurel, the smell at the roll will turn out strong, intrusive, bitterness may appear.
4. Lay the roll. Boil over moderate heat for 70 minutes.
5. We take out. We shift the peritoneum into a colander, leave for half an hour to drain all excess fluid.
6. Mix soy sauce with honey until smooth. Add red hot pepper.
7. From above we rub a roll with the prepared sauce, we shift in a form. It is better to spread a piece of parchment or foil.
8. Put in the oven. Baking at 180 degrees for about half an hour. Look at the color. Ensure that the crust is not burnt.
Pork peritoneum roll with carrots and pepper
Recipe roll with filling, which is prepared in the oven. The number of carrots can be increased at your discretion, but it is not recommended to cut into large pieces.
• 1.5 kg peritoneum;
• 2 carrots;
• 4 tablespoons of salt;
• 1 hot pepper;
• 1 sweet pepper;
• 3 cloves of garlic; • 1 tsp. ketchup
1. We rub the washed, prepared peritoneum with salt on the skin, then pour the rest on top.
2. We twist the rough roll, put it in a container and put it in the fridge for at least 10 hours. You can flip to salting was evenly.
3. We wash the peritoneum from the salt residues, wipe.
4. Cut the carrot and pepper into strips, mix, squeeze the garlic and put the chopped hot pepper pod. Stir the roll stuffing.
5. We shift the vegetables on the peritoneum. We distribute an even layer, but not to the very edge. Leave at the end of about three centimeters.
6. Twist the roll with the filling. We try to keep vegetables from moving. Roll up carefully with thread.
7. Pack the peritoneum in a double piece of foil. Place in the oven. Cooking exactly two hours at 180.
8. We take out our dish, cut the foil and carefully open it.
9. Lubricate all well with ketchup (you can take adjika). Again, put in the oven and cook for about half an hour.
Pork peritoneum roll - useful tips and tricks
• You should not choose to cook the roll peritoneum with fat. In the process of cooking or baking, a lot of fat will be melted, the output will be small, the taste will also suffer.
• When choosing the peritoneum, choose pieces 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 not be so saturated.