Many meat dishes are already a little boring, and you want something new and original? We suggest you to prepare a stunning and very tasty roll of pork peritoneum, which definitely will not leave anyone indifferent. You can serve this dish with any garnish, or you can simply put slices on the bread and make a delicious sandwich.
The recipe for a piglet roll from the peritoneum
Ingredients:
- pig peritoneum - 1 kg;
- vegetable oil - 3 tbsp. spoons;
- garlic - 3 cloves;
- soy sauce - 2 tbsp. spoons;
- Worcestersky sauce - 5 drops;
- spice.
Preparation
Now tell you how to make a roll from the peritoneum. So, at first we thoroughly rinse the pork and carefully dry it with a paper towel. If you get a very thick piece and not convenient for folding, then cut it neatly along the thickness, but not to the end, and then open it like a book. Next, we make deep incisions across the meat, a short distance from each other.
In the bowl we make a "cocktail" for the lubrication of our roll. Garlic is cleaned from the husks, squeezed through the press, we add vegetable oil to it, pour in soy and Worcester sauces, if desired, put adjika , ground paprika or seasoning of hops-suneli. Then with a clean hand abundantly blotted with the prepared spicy mixture first on one side, tightly rolled into a roll, incidentally spreading the other side.
Then we bandage the resulting "sausage" with twine, place the roll in a sleeve for baking and tightly fix the ends. After this, make a few tooth holes on top of the steam outlet and put pork on a baking sheet. We bake a roll from the peritoneum in the oven, heated to 180 degrees, about 1.5 hours, depending on the weight of the pork. Then carefully remove the dish, cut the sleeve, turn it in the sides, and another 30 minutes bake until a crispy brown. Now turn off the oven and leave the dish there until it cools down, then shift to a nice dish, take off all the threads, cut into slices, put it in the fridge for 15 minutes, and then serve it to the table.
Roll of pig peritoneum in foil
Ingredients:
- pig peritoneum - 1 kg;
- garlic - 8 denticles;
- hot peppers - 1 pc .;
- spice.
Preparation
To prepare a roll from the peritoneum, we take meat and salt it with dry salting. For this, we pour salt in small trays so that it completely covers the entire bottom of the vessel. Now gently lower the peritoneum there and put it on the salt with the sandpaper down, sprinkling also the top and sides of the slice. In this form, we send pork for the whole night or in the fridge or just leave it on the table in the kitchen. During this time, the meat will release juice, and in the morning it can be prepared.
The next day the peritoneum is washed quickly under water, thereby removing all the salt. Knife across the meat piece to do
Next, take a sheet of foil and wrap the resulting roll into 2 layers. Put it on a baking tray, or put it in a baking dish. Oven pre-heat up to 180 degrees and bake our dish for about an hour and a half. We remove the prepared meat loaf from the peritoneum, remove it from the foil and let it cool properly. After that we cut off the thread from the meat, cut into slices and treat everyone.