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Recipe for making pork roll in the oven. Pork roll with filling. How to quickly cook pork roll in the oven

Description

It is a very tasty and original delicacy that can easily be made into reality with your own hands at home. The simple step-by-step recipe with photos provided below will tell you in detail and colorfully how you can prepare a hearty meat dish for a family breakfast or lunch. You can also satisfy your guests with delicious delicacy dishes. We will bake our delicious dish with cheese and mushroom filling in the oven.

Stuffed rolls are good because each time you can use different types of meat (pork, veal, chicken or lamb), and also fill the meat with different fillings. In addition to mushrooms, you can use vegetables (tomatoes, zucchini, carrots and onions), seafood, prunes or other ingredients at your discretion. To add some piquancy to the delicacy, you can grate the meat with garlic or add the chopped ingredient to the filling.

According to the variation of the recipe we have provided, an appetizing and nutritious dish will be prepared quite quickly and easily. Even a novice housewife can bake a roll in the oven. You just need to strictly adhere to all stages of cooking and carefully beat off a piece of meat before starting cooking. In this case, the treat will be prepared much faster and better, and the finished stuffed meatloaf will be very soft and tender.

Meat-eating gourmets will certainly appreciate this hearty delicacy and will certainly ask for more. You can safely prepare treats not only on weekdays, but also on holidays. The secret to the incredible taste of pork roll lies in the tender meat, aromatic filling and spices. The appetizing delicacy can be served to the table in portioned pieces as a delicious cold appetizer or as a meal on its own. When you cook pork roll with filling for the first time, you will surely fall in love with this dish and make it a signature buffet dish.

Ingredients

• 
  (400 g)
• 
  (400 g)
• 
  (sirtaki, 100 g)
• 
  (for frying, 3 tbsp.)
• 
  (2 tbsp.)
• 
  (taste)
• 
  (taste)

Cooking steps

To prepare an original pork roll with filling, you need to stock up on a piece of the freshest pork neck. The meat should be washed well and, using a sharp knife, chop the pork into layers along the muscle fibers. If there is a lot of fat on the meat product, then it needs to be removed. Next, the pork neck needs to be beaten very well with a serrated meat hammer and seasoned with salt and spices to taste. The meat pieces must be placed close to each other in the same way as shown in the picture.



Then you need to wash the mushrooms and chop the product as you like.





In the meantime, you need to preheat the oven, take a baking dish, lay foil on a sheet and grease it with vegetable oil. After this, you should lay out the pork layers on the sheet tightly to each other (overlapping).



A layer of cheese should be applied evenly and generously on top of the meat, since this product has a very soft texture.



Place fried oyster mushrooms on top of the cheese.



Then you need to carefully wrap the meat in a roll. You need to try not to let the filling come out. To prevent the structure from unfolding, it can be secured with toothpicks. Next, our roll needs to be wrapped in foil. Place a baking dish with a piece of meat, wrapped in foil, in an oven preheated to 180°C for 40 minutes. To ensure that the delicacy bakes evenly and does not burn, you can place a tray with water under the baking sheet (optional).



After 20 minutes of baking, remove the meat, unfold the foil, and coat the top of the roll with a thin layer of mayonnaise. Next, you need to put the dish back in the oven for another 15-20 minutes.



Then you need to take out the finished treat, carefully unwrap the hot foil and let the roll cool.



After the treat has cooled a little and can be taken with your hands, the meat dish should be cut into portions. The delicacy can be served with a side dish of mashed potatoes, rice or buckwheat porridge, sauce and fresh or stewed vegetables. A delicious pork roll with filling, baked in the oven, is ready.



Bon appetit!

If the theater, as we know, begins with the wardrobe, then the start of any feast is hearty snacks, which are served to whet the appetite. The most desired treat for all lovers of meat variety is homemade pork roll, baked in the oven in foil with vegetables and a large portion of spices.

We'll tell you how to make this manly delicacy tender and what you can put inside the meat package as a filling to make the treat juicy.

Which meat to use for cutlets and which for rolls

Any roll is a rolled base (biscuit or meat) with filling inside. For a meat treat, it is better to choose the peritoneum. The meat from this part of the carcass is covered with thin greasy streaks, which will make our meat delicacy juicy.

In addition, it has just the thickness that will be convenient to roll up - about 1 cm. If you come across a layer of meat that is thicker, but without hard veins and fresh, then take it. At home, cut it in half (not all the way) so that it opens like a book.

You can also use the bacon part for the roll. It will be thicker and fattier, but the snack will be satisfying and juicy.

Thick bacon needs to be cut into layers according to the herringbone principle: along the first greasy layer we make a cut almost to the edge, turn the piece over and on the other side in the opposite direction we also make a cut (again not all the way), and so on throughout the entire thickness of the bacon piece. As a result, we will get a thin and long meat sheet that will be convenient to roll.

Spicy pork belly roll in foil in the oven

Ingredients

• Abdominal part with sebaceous layer- up to 1.5 kg + -
• — 1 small head + -
• - 2-3 tbsp. l. + -
• - 4-5 tbsp. l. + -
• Balsamic sauce (balsamic)- 0.5 tsp. + -
• - 1 bunch + -
• - 1 tsp. + -
• Coriander - 1 tsp. + -
• Chili powder- 1 pinch + -
• Paprika - 1 tsp. + -
• - 1-2 tsp. + -

Step-by-step process for making homemade pork roll in foil in the oven

For this version of a hearty snack, you can take the peritoneum with the skin. It should be thin, soft and well scraped. Baked in the oven, the skin will become even softer and covered with an appetizing blush, and the gelatin, which it is so rich in, will help fix the roll form of the treat.

1. The washed meat must be thoroughly cleaned of the chaff and stringy parts.
2. Cut the meat into thin layers. It is more convenient to make cuts along the sebaceous layers. We then wrap the small pieces of meat cut off from the top inside.
3. We take a wide thin layer of meat as a basis. Across the fibers, at a distance of 2-3 cm, we make parallel cuts on it to the middle of the pulp.
4. Now let’s combine the butter, sauces, season with spices (half the portion) and garlic passed through a press, and add some salt.
5. Spread the meat base of the future appetizer and generously spread it with the spicy marinade. We soak the cut pieces of meat with it and place them on a thin layer.
6. Sprinkle chopped parsley on top.
7. Now the most important action is rolling up the meat tube. It is better to start with a narrowed edge, if there is one, then the roll will turn out to be beautifully shaped. If you have not removed the skin, then you need to roll it up so that the skin is on top.
8. Ordinary household twine or other thick thread will help secure the roll shape. First, we pull the roll crosswise in several places with thread, and then we connect the ends of the knots together along the sausage.
9. We still have some spices left - mix them and sprinkle the roll thickly with aromatic powder.
10. Next, all that remains is to wrap the sausage in foil and put it in the oven. At 180 degrees it will be ready in about 1.5 hours. 15 minutes before the timer goes off on the stove, it is recommended to remove the deco with roll from the oven, unfold the foil on top so that the meat can brown, and put it back into the oven.

When the appetizer has cooled completely, remove the threads, turn it into slices and serve as a hearty aperitif with fresh vegetables.

Pork roll baked with omelette in the oven in foil

This snack option not only amazes with the richness of its taste, but also pleases the eye with its brightness. The yolk filling decorates it, giving this hearty man's treat a little lightness. We select spices for the marinade to suit your taste. We offered a basic set of spices.

Ingredients

• Meat from the abdominal part of the pig – 1.5 kg;
• Large chicken egg – 3 pcs.;
• Fresh garden greens – 1 large bunch;
• Spicy mustard beans – 1 tbsp. l.;
• Olive or sunflower oil – 2 tbsp. l.;
• Garlic – 1 medium sized head;
• Coriander – 0.5 tsp;
• Turmeric – 0.5 tsp;
• Pepper mixture – 0.5 tsp;
• Saffron – 0.5 tsp;
• Paprika powder – 1 tsp;
• Salt – 1-1.5 tsp;
• Water – 1 tbsp.

Cooking pork roll with egg filling and herbs

• We wash the meat. Excess moisture can be removed with cellulose towels.
• We cover the table with culinary parchment and place the prepared peritoneum on it.
• We remove the husks from the garlic cloves and stuff them into the meat, placing them in the sinuses made with the tip of a knife. If the teeth are large, divide each into several parts.
• Mix the oil and half of the prepared spices in a bowl.
• We thickly coat the inside of the abdominal tissue with the marinade we have prepared and add salt to it.
• We roll the meat into a roll, coat it with the rest of the aromatic mixture on top, and put it in a container with sides to marinate for about half an hour.
• While the meat is soaking, let's make an omelette. We remove the eggs from the shell, beat them until smooth, add finely chopped herbs, and salt.
• Bake egg pancakes (as many as you can) in a hot frying pan.
• We unfold the already marinated meat, place the omelet pancakes on it so as to completely cover it, and roll it up again, this time as tightly as possible.
• We fix the shape of the sausage roll with threads, wrap it in foil and place it on the deco. Pour 1 glass of water onto it and place the container with meat in the oven. At 200 degrees, a hearty snack will be ready in 1.5 hours.

The treat should be served completely cooled. Then remove the threads, cut it into slices and serve, alternating on a platter with mugs of fresh tomato and cucumber.

Pork roll baked in the oven in foil according to this unusual recipe looks festive, rich and incredibly appetizing. It turns out quite satisfying, so it can be offered to guests not only as an aperitif, but also as the main treat of the feast.

Hearty meat dishes occupy a special place on any holiday table and in the everyday diet. Pork belly roll is an easy-to-prepare dish that can be either an excellent cold appetizer with a glass of alcohol or an excellent side dish for a hearty breakfast or lunch. It’s also a healthy alternative to store-bought sausage.

Pork belly roll in the oven

• Time: 2 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 287 kcal/100 grams.
• Cuisine: European.
• Difficulty: easy.

Cooking a pork belly roll in the oven requires a minimum active cooking time - no more than 10 minutes. In two hours of baking you will get a juicy, aromatic and tasty meat dish. You can bake the roll in foil or a sleeve - the wrapper is not of fundamental importance, you just need to remove it in the last 20 minutes of baking so that the meat gets a beautiful golden brown crust.

Ingredients:

• pork peritoneum – 0.6 kg;
• garlic – 2–3 cloves;
• ground bay leaf – ½ tsp;
• salt – 1 tbsp. l.;
• mustard – 2 tbsp. l.

Cooking method:

1. Wash the meat, dry it, rub with a mixture of salt, black pepper and ground bay leaf on both sides.
2. Lubricate the lard with the meat with mustard on the outside and inside, distribute the chopped garlic inside.
3. Roll the peritoneum into a roll, wrap it with twine, and tie the ends. Wrap in 2-3 layers of foil and place in an oven preheated to 200°C for 1.5 hours.
4. Then remove the foil wrapper, reduce the temperature to 170 °C, and keep the roll in the oven for another 20 minutes.

Boiled

• Time: 3 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 259 kcal/100 grams.
• Purpose: for snack, breakfast, lunch.
• Cuisine: European.
• Difficulty: easy.

The cut of meat for this dish must be fresh and juicy, because the meat and greasy pulp left in the refrigerator after cooking will turn out to be hard and harsh, and the roll from it may partially unroll during the cooking process. Fresh meat with light lard will retain its juiciness during cooking and will give the finished dish a denser texture - such a roll will hold its shape perfectly and can be easily cut into portions.

Ingredients:

• pork (abdominal part) – 0.8 kg;
• onion – 1 pc.;
• carrots – 1 pc.;
• pepper mixture – 2 tsp;
• black peppercorns and allspice - 3-4 pcs.;
• bay leaf – 2 pcs.;
• salt – 2.5 tbsp. l.;
• garlic – 5–6 cloves.

Cooking method:

1. Rinse a rectangular piece of meat under running water, dry it, cut out the veins, and scrape the skin with a knife.
2. Place the cut on a work surface, sprinkle with 1 spoon of salt and half a mixture of peppers, and thoroughly rub the product with spices.
3. Place chopped garlic and finely grated carrots on top. Roll the cut into a tight roll and tie with twine or strong thread.
4. Place in a deep saucepan, cover with hot water (the liquid level should be 1.5–2 cm above the meat). Add the remaining salt, seasonings, unpeeled onion, and place on the stove.
5. Cook over moderate heat for 1.5 hours. Turn off the heat and leave the meat in the brine until it cools completely.
6. Then transfer the product to a sieve to remove excess liquid. Refrigerate for at least 1 hour.

In onion skins

• Time: 2 hours 30 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 263 kcal/100 grams.
• Purpose: for snack, breakfast, lunch.
• Cuisine: European.
• Difficulty: easy.

During cooking, onion peels give the meat a beautiful brown tint, making its taste richer and more interesting. In appearance, a roll of pork belly in onion skins resembles smoked meat, but does not have the characteristic smoky smell. You can also give the appetizer a pleasant smoky aroma if you add a couple of tablespoons of “Liquid Smoke” seasoning to the cooking water.

Ingredients:

• undercuts – 1 kg;
• salt – 2 tbsp. l.;
• garlic – 2–3 cloves;
• ground black pepper – ½ tsp;
• allspice – 4 pcs.;
• bay leaf – 2 pcs.;
• onion peel – 100 g.

Cooking method:

1. Rinse the lard with meat layers with cold water and wipe dry. If there are seeds, carefully cut them off with a sharp knife.
2. Sprinkle the cut with salt on all sides, roll it into a roll, and secure with thread.
3. Place half of the washed husks on the bottom of a deep pan, place the roll on it, and cover with the remaining husks.
4. Add allspice, bay leaves and remaining salt to the pan. Pour in water so that the liquid completely covers the contents of the pan. Place over medium heat and cook at a gentle simmer for 2 hours.
5. At the end of cooking, turn off the heat and leave the meat on a warm stove for 6–8 hours. Then remove the roll and place it on a sieve to drain off the remaining marinade.
6. When the product becomes dry, cut off the threads from it, unroll the roll, grease the inside with garlic passed through a press, sprinkle with ground black pepper, and wrap back.
7. Place the snack in a plastic bag or wrap it in cling film or foil and place it in the cold for several hours.

In a slow cooker

• Time: 1 hour 45 minutes.
• Number of servings: 12 persons.
• Calorie content of the dish: 255 kcal/100 grams.
• Purpose: for snack, breakfast, lunch.
• Cuisine: European.
• Difficulty: easy.

Certain multicooker programs create ideal conditions for cooking meat products. You can cook a roll of peritoneum in a sleeve using the steaming program, or simply boil it in water using the “Stew” program. Thanks to the functionality of the multicooker, you can get not only a tasty snack, but also a beautiful one, like in the photographs of glossy magazines.

Ingredients:

• pork peritoneum – 1.2 kg;
• onion – 1 pc.;
• carrots – 1 pc.;
• salt – 2.5 tbsp. l.;
• garlic – 3–4 cloves;
• spices - to taste.

Cooking method:

1. Wash the section of peritoneum, wipe with a paper towel, and lightly beat with a kitchen hammer.
2. Place chopped garlic, one spoon of salt, and your favorite spices into a bowl and grind the mixture until smooth.
3. Rub the meat thoroughly with the resulting spicy paste, roll it into a tight roll, and tie it with twine or strong thread.
4. Place the roll in the multicooker bowl, put in the onion along with the peel, peeled carrots and cut into large pieces, and a bay leaf.
5. Pour about two liters of water into it, turn on the “Extinguishing” program, and set the timer for 60 minutes.
6. After the beep, open the multicooker, add the remaining salt, and run the same program for another 30 minutes.
7. At the end of the program, disconnect the device from the power supply and leave the roll in the brine until it cools completely.

Video

Step 1: Prepare the pork.

Wash the pork thoroughly under running warm water, dry it with kitchen paper towels and place it on a cutting board. Using a knife, we clean the meat from veins, films and excess fat. Now, with clean hands, thoroughly rub the component on all sides with salt and then transfer it to a large bowl. Let it lie there for a while.

Step 2: prepare the garlic.

Place the garlic on a cutting board and gently press down with the tip of a knife. Then, with clean hands, remove the husks and rinse under running warm water.
Place the cloves back on the cutting board and finely chop into pieces. Pour the crushed ingredients into a free plate.

Step 3: marinate the pork roll.

Place the pork back on the cutting board and sprinkle ground black and red pepper on one side. Rub in the spices with clean hands and then add finely chopped garlic. Attention: this component should be located on the pulp in an even layer. At the end, we place the bay leaves here and then begin to form the roll.

Next, starting from one edge, wrap the meat with clean hands, trying to do it as best and tightly as possible. Immediately after we wrap the roll with linen rope and leave it aside for a while.
Now fill the pan about halfway with regular cold water and pour in a few pinches of salt (as if we were making soup). Using a tablespoon, mix everything thoroughly until smooth and then carefully place the pork roll here. Cover the pan with a lid and place in the refrigerator for 1.5 days. During this time, the meat should be well marinated and soaked in salt and spices.

Step 4: prepare the pork roll baked in the oven.

When the pork roll is thoroughly marinated, remove it from the pan and dry it with kitchen paper towels. Immediately after this, we place it in a baking sleeve, add a few peas of allspice, bay leaves and be sure to pinch the edges with special fasteners. Attention: Make sure that there is air inside the structure and that the film does not stick to the meat. Now put everything on a baking sheet and then turn on the oven. Important: be sure to pierce the sleeve in several places with a toothpick or a regular needle so that steam comes out of the container. When the oven reaches temperature 180 degrees, place the baking sheet on a medium level and bake the pork roll for 3 hours.

After the allotted time has passed, turn off the oven, and remove the container using oven mitts and set it aside. Carefully remove the dish from the plastic sleeve and place it in a clean large bowl. Let it become barely warm. Before serving the roll to the dinner table, it must be cooled. Therefore, we wrap the bowl with cling film or cover it with a lid that matches the rim of the container in diameter and put it in the refrigerator for 3–5 hours.

Step 5: serve the pork roll baked in the oven.

Take the chilled pork roll out of the refrigerator, place it on a cutting board and cut into portions using a knife. We move the dish to a special plate and serve it to the dinner table as an appetizer. You can treat your friends with this roll along with dishes such as mashed potatoes, boiled rice, baked vegetables and much more of your choice. Before serving to the festive table, I advise you to decorate the dish with fresh herbs. It turns out delicious and beautiful at the same time!
Enjoy your meal!

Try to use a tender, juicy part of the pork that will remain just as tender after baking. In addition, choose the meat in a layer so that it is convenient to wrap it in a roll;

To prevent the baking sleeve from burning at the base, you can pour a little regular cold water into the pan and constantly add it as needed throughout the cooking process;

If desired, you can add pieces of fresh carrots and chopped onions inside the roll. Then the dish will have a pleasant vegetable aroma.

Prepare a hot appetizer for the holiday table - pork rolls with filling in the oven. This is a great dish to satisfy your hunger before serving the main course. Meat rolls take about 30 minutes to prepare, because first we need to beat the pork, fill it with cheese, and then bake it in the oven. You can use any cheese, or add other ingredients to the filling: vegetables, mushrooms, minced meat, fresh herbs, prunes, dried apricots. If you want to give the dish a beautiful look, you can wrap the rolls in bacon; bacon will not only decorate, but also add juiciness.

The taste of pork rolls stuffed with cheese is very tender and juicy: the meat is soft, the cheese gives a pleasant sticky note, and soy sour cream sauce adds piquancy. The main thing is not to overcook the appetizer, otherwise the meat will turn out tough. This dish can also be prepared in a frying pan or in a slow cooker, but you need to take into account that the cooking time will be completely different.

How to make delicious pork rolls with filling

• Pork – 400 g.
• Mozzarella – 100 g.
• Sour cream – 200 g.
• Soy sauce – 2 tbsp
• Dry basil - a pinch
• Ground black pepper - a pinch
• Salt – 2 pinches
• Turmeric - a pinch

Cut the meat like regular chops, 0.5 cm wide. Just try to keep the pieces the same. Place the pork on a cutting board and season with salt and turmeric.

Grease each piece with sour cream. Cut the cheese into long bars, using the size of the pieces as a guide. Place the cheese across the piece.

Wrap it in a roll and place it seam side down on the board.

Making the sauce

Pour sour cream and soy sauce into a bowl, add ground black pepper, basil, mix.

I used a ceramic form for baking and selected it according to size. Lubricate it with vegetable oil and lay out the meat rolls, pour sour cream sauce over them. Preheat the oven and set to bake at 200C for 15-20 minutes. 2 minutes before cooking, sprinkle the dish with grated cheese.

Remove the meat rolls from the oven and serve immediately. After all, this appetizer should only be served hot.

• Serve the meat not too thin so that it does not tear and turn out dry.
• There is no sour cream, you can use mayonnaise, adjika or ketchup to lubricate the pork, but the taste will be different.
• You can top the rolls with fried onions, it will add a pleasant sweetness.
• For spiciness, you can add to the sour cream sauce: garlic, mustard, red hot pepper.
• You can prepare pork rolls with filling in the oven for any holiday or just please your family with a delicious dinner.