Roll from a pig skin is more correctly called a roll of fat with a skin or podcherevyny, because besides the skin itself there is a layer of fat and meat serving as a cover for spices, herbs or any ingredients of the filling. On how to make a roll of pork skins and properly bake it, we will tell in the recipes further.
Roll of pork skins in the oven
Ingredients:
- pork subclavine - 1.3 kg;
- soy sauce - 75 ml;
- dry white wine - 80 ml;
- sesame oil - 25 ml;
- brown sugar - 15 g;
- grated ginger - 1 teaspoon;
- garlic teeth - 3 pieces;
- onions - 380 g.
Preparation
After washing and stripping the skin on the meat cut, cut it crosswise, put it in any deep container and fill it with marinade. The basis of the latter is a mixture of soybeans with wine, butter, sugar, ground in a paste with salt, garlic and ginger. Pork marinating time is completely up to you and can vary from a couple of hours to a whole day, in a word, the longer, the better. Marinated subclavine roll into a roll and fix with culinary twine. The bowl is covered with large onion rings, above them place a grate with a roll, cover with foil and put in the oven for 3.5 hours at 160 degrees, occasionally pouring a little water or wine on the onion pillow.
Remove the foil from a roll of pork skins, raise the temperature to 200 degrees and let the skin glow with a blush.
Roll of lard with skin
Ingredients:
- Pork lard (with a meat layer) - 1.6 kg;
- olive oil - 25 ml;
- purple onion - 370 g;
- a branch of rosemary;
- garlic teeth - 4 pcs .;
- apple cider vinegar - 15 ml;
- sour green apples - 470 g.
Preparation
While the oven warms up to 200 degrees, take up the preparation of the apple filling. Slice apples and onions
If you decide to prepare a roll from a pigskin in a multivark, then pre-brown it from all sides in olive oil, and then, switching to "Baking", cook the pork for 3 more hours.