Pork roll, cooked in the oven from any convenient loin of pork carcass, whether it be a plow, podcherevina or shank , will be an excellent decoration of the festive table or will make a variety in the everyday dinner. Cooking it can be as with any stuffing, and just with spices.
Pork roast loin roast, baked in oven in foil
Ingredients:
- pork belly (flank) - 1-1,5 kg;
- garlic - 1 head;
- vegetable oil - 50-85 ml;
- soy sauce - 50-75 ml;
- Worcestersky sauce - 5 drops;
- spicy herbs and spices - to taste;
- mixture of ground peppers - to taste;
- salt is fine - to taste.
Preparation
To prepare a meatloaf from pork, we choose in the store that part of the carcass, which is called differently in different regions, but most often the flank or peritoneum. Rinse the meat under running cold water and carefully dry with a paper towel or napkins and, if necessary, if the piece is thick, cut along and open with a "book".
Now prepare the mixture for lubricating the roll. To do this, mix vegetable oil, soy and Worcester sauce in a bowl or scoop, add salt, a mixture of ground pepper and absolutely any spices, and spicy herbs for your taste. You can, if you wish, also add a little adzhika. The received mass rubs the meat layer from the inside, and when it is twisted from the outside. We connect the roll with a kapron strong thread or twine, wrap it in two layers of foil, put it on a baking tray and make two or three punctures on the top with a toothpick to exit the steam. We cook pork loaf in an oven heated up to 185 degrees for an hour and a half. We leave in the oven before cooling down and transfer it for several hours to the refrigerator. Only after that we remove the thread, cut into portions and serve it to the table.
You can make the same roll stuffed with a mixture of dried fruits or mushrooms with onions, into which you can add nuts, cheese and other ingredients. Each time the result will be very tasty and unique.
A recipe for a pork roulade from a bacon, baked in the oven in the sleeve
Ingredients:
- pork subclavine - 1-1.5 kg;
- garlic - 1 head;
- paprika - 1 tbsp. a spoon;
- coriander ground - 1 teaspoon;
- carrots - 1 piece;
- mixture of ground peppers - to taste;
- salt is fine - to taste.
Preparation
Pork subclavine is washed, dried and cut that part of the skin, which when folded gets inside, it does not need us there. We rub the meat from the inside with salt, a mixture of peppers, paprika, coriander and crushed garlic. Also lay out around the perimeter of carrots sliced with straw and form a roll. We tie it with a strong thread or twine, place it in a sleeve for baking, tie it from both sides, make several punctures on top and prepare it in an oven heated up to 180 degrees for an hour and a half. Ready to roll completely chill, place in the refrigerator for two or three hours. Then cut the twine, cut into pieces and serve it to the table.