If you are able to appreciate the melting texture of a delicious fat, then this boiled meat loaf roll becomes an ideal snack, both for a casual menu and for holidays.
The basis for this dish can be as a normal piece of fat with a meat layer, and brisket / podcherevina. At the same time, the taste of the final dish can be varied using a wide variety of spices and aromatic herbs.
Boiled pork loin roll
We'll start with a variation of the recipe, which uses a thin section of fat with skin and meat layer. This roulette recipe is made in the Italian manner, because the flavor of pork in it is complemented by sun-dried tomatoes , anchovies and rosemary.
Ingredients:
- fat with a meat layer - 670 g;
- salt - 15 g;
- dried tomatoes - 25 g;
- anchovies - 3 pcs .;
- garlic - 1 head;
- a branch of rosemary.
Preparation
Before you cook a boiled roll of bacon, make sure that the sebum is well cleaned and washed. Put the fat on a cutting board and season it well with a large salt. If you like snacks more sharply, then do not refuse and freshly ground pepper. Slice tomatoes and carcasses of anchovies. Lay everything on top of the sebum, then place garlic chopped and rosemary leaves on the plates. The amount of garlic varies according to your taste.
In order to keep the rolled fat rolled together, it is enough to fix it with a thread, and then wrap it with food film. In addition, put the formed roll into several packages, tightly knot and send everything to cook at 90 degrees for 4 hours.
After, the boiled roll of fat is put in bags in any suitable form and put under the press. In this form, the piece is allowed to cool completely throughout the night, after which the product is unfolded and cut.
Boiled roll with bacon filling
In addition to aromatic herbs with spices, it is possible to add chicken or any other meat to the fat loaf, put nuts and dried fruits .
Ingredients:
- lard - 2,6 kg;
- chicken (red meat) - 420 g;
- a handful of walnuts;
- leaf of the laurel.
Preparation
In the mortar rub the laurel leaf with a good pinch of sea salt. Align the fat layer in thickness and try to roll it into a roll. Season the lard with salt and laurel, lightly rubbing the mixture. Chicken cut finely, mix with salt and chopped nuts. Distribute chicken over a piece of fat and carefully fold, fixing everything with a thread. Wrap the roll with several packages.
Roll of salted meat in a package is cooked on a small fire for an hour and a half.