Pork peritoneum roll is a wonderful, and most importantly, less harmful to health alternative to purchased sausages and boiled pork. Prepare it simply with garlic and spices, or make it with a juicy prune filling.
Pork belly roll with garlic and spices
Ingredients:
- pork peritoneum weighing 1, 2-1, 5 kg;
- 8 cloves of garlic;
- 1 hot pepper;
- 1/4 tbsp. paprika, nutmeg, oregano and white pepper;
- 1 tsp salt;
You will also need:
- 1 m of foil;
- harsh threads or twine.
Rinse the peritoneum thoroughly, pat it dry with a paper towel, and singe the stubble areas if necessary. Place the pork on a cutting board and make deep horizontal cuts in the meat, all the way down to the skin without cutting through, 4 cm apart.
Peel the garlic cloves and crush them in a special press. Pass through a meat grinder or grind hot peppers along with the seeds in a blender. Combine both with spices and salt and stir. Rub the resulting mass on the inside of the peritoneum, paying particular attention to the incised areas. Roll it into a tight roll and drag it in several places with a harsh thread.
Preheat oven to 180oC. Fold a rectangle of foil in half, place a meat roll on top of it and wrap tightly. Transfer it to a baking sheet and place in the oven. Bake the pork belly roll for 1, 5 hours. Let it cool and carefully cut into slices with a sharp knife, after removing all the threads.
Pork peritoneum roll with prunes
Ingredients:
- pork peritoneum (1.5 kg);
- 150 g pitted prunes;
- 2 oranges;
- 1 tbsp. adjika;
- 30 g of parsley and dill;
- 2 star anise stars;
- 2 sticks of cinnamon;
- 1 tsp mixtures of peppers (black, white, red);
- 1 tsp salt;
- 3 tbsp. cognac;
- 2 tbsp. honey;
- vegetable oil;
You will also need:
- harsh threads or twine.
Prepare the meat, cover it with cling film and beat it off a little with a cooking hammer. Squeeze the juice from the oranges, pour into a saucepan and heat over medium heat. Stir in washed prunes, cinnamon and star anise and simmer for 5 minutes, stirring occasionally. Set aside the dishes, cool the contents, remove the spice sticks and stars from there and grind what remains in a blender to a state of gruel.
Chop the parsley and dill finely. Place the peritoneum with the skin down, spread it with adjika, sprinkle with a mixture of peppers and salt, evenly cover with prunes and herbs. Form a tight roll and tie it up. Prepare the honey and cognac frosting and brush over the pork skin with a cooking brush.
Pour some vegetable oil into the bottom of the rooster, place the roll seam side down and cook at 200oC for 1 hour. Take out the dishes, close it with a lid and keep the dish for 20 minutes already at room temperature.
