How to make pork flank roll at home?

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Prepared by: Marina Zolotseva

12/23/2014 Cooking time: 3 hours 0 minutes

A surprisingly aromatic, juicy and quite filling flank roll can replace any sausage at home. Thanks to the spices, the taste is impeccable, and the snack is suitable even for a holiday.

Flank roll with filling

• Pork – 800 grams.
• Eggs - five pieces.
• Lemon juice - a tablespoon.
• Soy sauce – 80 milliliters.
• Garlic – one small head.
• Seasoning for meat - two teaspoons.
• Honey - one tablespoon.
• Ground black pepper - half a teaspoon.
• Basil - half a teaspoon.
• Ground ginger – 1/2 teaspoon.
• Ground white pepper - half a teaspoon.
• Rosemary – 1/2 tsp.
• Mineral water – one glass.
• Oregano - half a teaspoon.

Preparing the roll

This recipe for pork flank roll involves the use of quite a large number of various spices, which gives the meat a unique aroma and a very delicate taste. Place honey in a suitable-sized bowl, squeeze out the juice of half a lemon, add peeled cloves of a small head of garlic and passed through a garlic clove. Pour in soy sauce and mineral water, add all the spices included in this recipe. Mix well and place the pork meat in a bowl with spices. Then send the meat to marinate in the refrigerator for an hour and a half.

Next, following the recipe for pork flank roll baked in the oven, you need to hard boil the chicken eggs. Cool and peel. After an hour and a half, remove the meat from the refrigerator and remove from the marinade. Arrange the prepared pork flank and place the whole hard-boiled eggs on top. Roll the meat into a roll and coat with horseradish.

After this, the roll must be wrapped in baking foil and placed on a baking sheet. The oven should be preheated to 170 degrees. Bake the pork flank roll placed in it for an hour and a half. Then, after removing the baking sheet from the oven, remove the foil and continue cooking for another 20-30 minutes.

A tasty and aromatic pork flank roll, cooked in the oven, cut into rings. Serve on a platter lined with fresh lettuce leaves. Potatoes and fresh vegetables go well as a side dish with soft and tender meat. This dish will please everyone without exception.

How to quickly and deliciously pickle pork belly in brine at home?

How to properly salt belly meat so that it turns out tender, tasty and aromatic? Make it according to this recipe. In brine, the undercuts become soft, juicy and well saturated with the aromas of seasonings.

Ingredients:

• 1 kg of peritoneum;
• 1 liter of water;
• 1 head of garlic;
• 1 bay leaf;
• 10 black peppercorns;
• 100 g salt;
• 10 g sugar;
• 1 tsp khmeli-suneli;
• 1 packet of lard seasoning;
• 1 tsp ground black pepper;
• 1 tsp ground red hot pepper.

How to cook:

1. Dissolve salt and sugar completely in water, add peppercorns, suneli hops and bay leaves. Leave a few cloves of garlic, cut the rest into slices and add to the water.

2. Place the undercuts in the brine and refrigerate for 3 days. Turn the pieces over and stir the brine daily.

3. After 3 days, remove the lard from the liquid and dry it with napkins. Cut into portions without cutting the skin all the way through.

4. Mix lard seasoning, ground black and red hot pepper in a bowl and coat the lard well with spices. Don't forget about the cuts.

ARTICLES ON THE TOPIC:

5. Pass the rest of the garlic through a press and rub the lard with it.

6. Wrap in cling film and leave for 1 hour at room temperature. Then place in the freezer for an hour.

Cut the appetizer into thin slices and serve with bread and fresh vegetables. Be sure to try it, it's very tasty!

Making a roll

Making pork flank roll is not at all difficult and even a novice housewife can do it. This recipe is suitable for anyone who is watching their figure, as the roll will be boiled. To make the roll tasty after cooking, it is advisable to choose a piece with lard and skin. The meat must be washed and dried well.

Then you need to thoroughly rub the meat with salt and pepper on each side. It is also necessary to stuff it with halves of garlic cloves. To do this, use a knife with a sharp end to make cuts and place garlic cloves in them. Evenly distribute black allspice and torn bay leaves.

Place a piece of pork flank treated with spices on a cutting board, in a tray or other container. Wrap it well in food grade film and place it in the refrigerator, preferably for two days. Thanks to this long-term processing, the meat is marinated very well. After that, remove it from the refrigerator, roll it up and wrap it in cling film, tying it in several places with twine. It is advisable to also place it in a bag. Then pour water into a saucepan of a suitable size, put it on the fire and let it boil. Place the pork flank roll into boiling water. The water should boil again.

Then turn down the heat to the lowest setting and cook with the lid loosely closed for 3-3.5 hours. The thicker your roll, the longer it will take to cook. After the required time has passed, remove the finished roll from the water and cool. After cooling, be sure to place the roll in the refrigerator for seven to eight hours. Then take it out, remove the film and cut into slices of the thickness you need. Place the boiled pork flank roll on a plate decorated with lettuce leaves and serve.

Podcherevok, salted roll at home, so that it is soft and juicy

How to make lard so tasty that it melts in your mouth? Make a homemade snack roll from it. Pork peritoneum for it should not be thick, but with a good layer. Baked in the oven, it turns out fragrant, rosy and unusually tender and juicy.

Required Products:

• 1.3 kg of belly meat;
• ½ tsp. pepper mixtures;
• ½ tsp. khmeli-suneli;
• 5-6 cloves of garlic;
• freshly ground pepper to taste;
• salt to taste.

Cooking steps:

1. Salt the undercuts, sprinkle with a mixture of peppers, hops-suneli and freshly ground black pepper. Rub the lard well with chopped garlic and rub in the spices.

2. Roll it tightly and tie it with twine.

3. Place the workpiece in a baking sleeve, tie it and put it in the refrigerator overnight.

4. In the morning, pierce the sleeve with a toothpick in several places. Preheat the oven to 180 o C and place the lard in it for 1.5 hours.

When the roll is cooked, cool it, remove it from the sleeve, transfer it to a plate, remove the threads and cut into slices.

Making flank roll

Pork flank is ideal for meatloaf, and cooked in the slow cooker it is tender and juicy. Wash the meat, dry it, cut it lengthwise, making it thinner and trim the edges, giving it a shape. Spread the pepper mixture on both sides and rub with salt. Just sprinkle the inside with paprika, ginger and rub well. After making cuts in the meat, place the garlic cloves in them.

Shape into a roll and wrap with thread. Spread the roll with butter and also grease the multicooker bowl with butter. Place the pork flank roll in the slow cooker and, setting the “Frying” mode, set the time for fifteen minutes. Then turn the roll over and set the time to one hour. After thirty minutes, the roll will need to be turned over again and continued cooking. Juicy and tender pork roll, prepared from the flank, cut and serve.

Recipe for delicious salted belly meat in onion peels with garlic

Lard can be prepared quickly and tasty in onion skins - you need a lot of it. The undercut turns out to be golden in color, as if smoked. The appetizer also acquires an extraordinary aroma and taste.

Components:

• 1.5 kg of peritoneum;
• onion peel;
• 2 heads of garlic;
• 10 black peppercorns;
• 3 bay leaves;
• 150 g salt;
• 1.3 liters of water.

Recipe:

1. Wash the husks well. Place half of it on the bottom of the pan and put lard on it.

2. Sprinkle the peritoneum with salt, add spices and top with the remaining husks.

3. Pour water into the pan so that the lard is completely hidden. Place the pan on the fire and cook the contents for 15-20 minutes after boiling.

4. When the time is up, turn off the stove, but leave the closed container on it and let it cool completely. After this, put it in the refrigerator for a day.

5. Remove the belly from the brine, peel off the husks and dry with napkins.

6. Crush the garlic with a press, mix it with pepper and grate the lard with this mixture.

Wrap each piece in foil, put everything in a bag and put it in the freezer overnight. In the morning the snack will be ready.

Salted belly meat is an excellent substitute for deli meats. Prepare it in these ways, come up with your own and pamper your family and friends. That's all for today. Leave your comments and share your impressions. With this I say goodbye to you, bye everyone!

Flank in the oven

I offer a very tasty and fairly simple way to bake pork in the oven. I prefer to bake the flank (peritoneum), because the meat has a layer of fat, which makes it juicy. Meat baked in this way can be either an appetizer, from which you can make sandwiches, or a hot main dish!

Ingredients:

1. Pork flank 1.5 kg (I have the skin)
2. Garlic 2 cloves
3. Salt
4. Ground black pepper
5. Bay leaf
6. Black peppercorns

Recipe for cooking flank meat in the oven:

1. First, you need to prepare the meat. Rinse it and dry it with a paper towel. I usually buy flank with skin. The skin can be removed with a knife, or you can leave it, it won’t hurt. Perhaps without the skin it is more convenient to roll the meat into a roll, but with the skin it can be perfectly folded in half. So, if the skin remains, then it needs to be cleaned a little with a knife.

How to pickle belly meat at home - 4 delicious recipes

Hi all! Today I want to share recipes on how to pickle belly meat or underbelly, as it is also called. In my family, everyone loves lard, especially if it has good layers of meat. Both the husband and children eat it with pleasure, and when it runs out, they ask to make it again. We prepare undercuts in different ways: we salt it, smoke it, and roll it into a roll. And it always turns out incredibly delicious.

You can salt belly meat in hot or cold brine, as well as dryly - in salt and seasonings. The process takes from one to five days - it all depends on the recipe. It is better to cook the dish with seasonings and always with garlic. This makes it very aromatic and tasty.

What it is?

The pork belly starts from the lower abdomen. This is one large long piece of meat weighing up to several kilograms. They buy this kind of tenderloin to make lard and roll.

Chefs prize pork belly far above bacon because it has juicy layers of fat that run between the layers of meat. After a short cooking time, the piece becomes tender, similar in texture to loin, and the fat simply melts in your mouth.

Of all the cuts, this is one of the most inexpensive cuts. Before sale, the belly is cut into several sections, since it is not always possible to sell a whole one. This meat can be stewed, fried, boiled, baked in the oven - it always turns out amazingly aromatic. On the market you can find rolls made from this cut of carcass, using various ingredients, including mushrooms. To save money, you can make this dish yourself, spending a little time.