Pork peritoneum roll is a wonderful, and most importantly, less unhealthy alternative to purchased sausages and boiled pork. Cook it simply with garlic and spices or make it with juicy prune filling.
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Pork peritoneum roll with garlic and spices
Ingredients:
- pork peritoneum weighing 1.2-1.5 kg;
- 8 cloves of garlic;
- 1 hot pepper;
- 1/4 tablespoon paprika, nutmeg, oregano and white pepper;
- 1 tsp salts;
You will also need:
- 1 m foil;
- severe threads or twine.
Rinse the peritoneum thoroughly, pat it with a paper towel and scorch, if necessary, the areas where the stubble remained. Put the pork on a cutting board and make deep horizontal cuts in the meat, reaching the skin itself, but not cutting it, at a distance of 4 cm from each other.
Peel the garlic cloves and crush them in a special press. Pass through a meat grinder or grind hot pepper with seeds in a blender. Combine both with spices and salt and mix. Rub the resulting mass on the peritoneum from the inside, paying particular attention to the incised areas. Roll it into a tight roll and pull it in several places with a harsh thread.
Preheat the oven to 180oC. Fold the foil rectangle in half, lay the meat bundle on it and tightly wrap it. Transfer it to a baking sheet and place in the oven. Bake a roll of pork peritoneum for 1.5 hours. Let it cool and carefully cut it into slices with a sharp knife, having previously removed 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 cinnamon sticks;
- 1 tsp mixtures of peppers (black, white, red);
- 1 tsp salts;
- 3 tablespoons cognac;
- 2 tbsp honey;
- vegetable oil;
You will also need:
- severe threads or twine.
Prepare the meat, cover it with cling film and beat off a little with a culinary hammer. Squeeze the juice from the oranges, pour it into the 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, pull out the chopsticks and spice stars and grind what remains in the blender to the state of gruel.
Finely chop the parsley and dill. 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 dress it up. Prepare the glaze from honey and cognac and grease the pork skin with a culinary brush.
Pour a little vegetable oil on the bottom of the ducklings, put the roll in it with the seam down and cook it for 1 hour at 200oC. Remove the dishes, close the lid and soak the dish for 20 minutes at room temperature.
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