Pork belly roll - for holidays and everyday life! Fragrant pork belly rolls in the oven, in a slow cooker. Pork roll in a slow cooker Pork roll in a slow cooker

Step 1: prepare chicken eggs.

Place three eggs in a small saucepan and fill completely with water. Place the container on medium heat and after the liquid boils, measure 10 minutes. We should have hard-boiled eggs.

After the allotted time has passed, turn off the burner and, using oven mitts, place the pan in the sink under running cold water. This must be done so that the components cool completely and it is easy to remove the shell from them.
Then place the peeled eggs on a cutting board and lightly cut off the edges using a knife. This will make it easier for us to connect the components already in the roll itself so that they lie beautifully. Transfer the prepared eggs to a free plate.

Step 2: prepare the milk.

Pour the milk into a Turkish pot and place it on medium heat. When the contents of the container boil, immediately turn off the burner. Using oven mitts, take a Turk and pour the milk into a deep bowl.

Step 3: prepare the bread.

Tear a slice of loaf into pieces with clean hands and place them in a bowl with hot milk. Mix everything with a fork and leave the mixture for 5 minutes aside.
After the allotted time, carefully drain the excess milk, squeeze the bread with clean hands and leave it in the same container for now.

Step 4: prepare the dill.

Wash the dill under running water, shake off excess liquid and place on a cutting board. Using a knife, finely chop the greens and immediately pour into an empty saucer.

Step 5: prepare the onions.

Using a knife, peel the onion and then rinse thoroughly under running warm water. Place the component on a cutting board and chop very finely into cubes. Next, pour the chopped onion into a clean plate.

Step 6: Prepare the minced meat for the meatloaf.

Place ground beef, softened bread, chopped onion, finely chopped dill in a deep bowl, break the remaining egg, and also add salt and freshly ground black pepper. Using a tablespoon, mix everything thoroughly until a homogeneous mass is formed. That's it, the minced meat is ready, so we can start forming the meatloaf.

Step 7: Prepare the meatloaf in the slow cooker.

Place a large piece of cling film on the kitchen table. Then we place the minced meat in the center and knead it with clean hands so that we get a rectangular layer with a thickness of approximately 1–1.5 centimeters.
Place boiled eggs in a row on one edge, trying to press them tightly together.

Now carefully lift the larger side of the meat rectangle up, touching the cling film with clean hands. This way we close the eggs. Next, to form a roll, we perform the same operation with the bottom edge. We fasten the seams with our hands and immediately twist the dish so that they are at the bottom. We close the holes on the sides of the roll so that the eggs are inside, and only after that we free the dish from the cling film.
Carefully transfer it into a baking sleeve, and pinch the edges well with special fasteners so that air remains inside the structure and the film does not adhere too tightly to the roll.
Place the dish in the multicooker pan and pour clean, cool water into it. Close the lid tightly and install “Baking” mode for 1 hour 15 minutes. Attention: During the cooking period the sleeve will increase in size. This is how it should be, so don't worry!

When the allotted time has elapsed, a corresponding signal will sound. Immediately after this, open the lid of the multicooker, and using oven mitts, take out the meatloaf by the edges and transfer it to a cutting board. Using a knife, carefully cut off the edges of the sleeve so as not to burn yourself, and use a kitchen spatula to move the dish itself onto a special plate for serving. Now we cut it into portions and we can serve the dinner table.

Step 8: Serve the meatloaf in the slow cooker.

When the meatloaf has cooled slightly, serve it to the dinner table, garnishing it with fresh herbs or vegetables if desired. This dish can be treated to friends and family both at a festive and regular table, along with mashed potatoes, baked vegetables, boiled rice and other types of cereals. Very tasty and filling!
Bon appetit!

Instead of minced beef, you can use chicken, pork-beef, turkey, or even a mix;

- in “Baking” mode the temperature should be no less 180 degrees, otherwise the roll will have to be cooked much longer than indicated in the recipe;

To keep the dish in shape, it is best to use homemade minced meat;

This roll can be stored in the refrigerator for two days.

Servings: 7

Cooking time: 75min.

Having a multicooker will help you prepare a delicious cold appetizer - pork roll with vegetables, dried apricots, nuts or any other filling. We recommend using pork knuckle for this dish. A thin layer of lard and a thick meaty center - these pieces of roll just beg to be used as cold cuts or on a sandwich. This dish is traditionally seasoned with horseradish and mustard.

Ingredients for pork roll in a slow cooker:

2 liters of water

2 onions

black peppercorns, allspice, ground pepper

1200 gr. pork knuckle

4 cloves garlic

3 bay leaves

onion peel – 15 g

How to cook pork roll in a slow cooker

• Step 1

  Pour water into the multicooker bowl, put in the washed onion skins, peeled whole onions, bay leaves, ground pepper, allspice, and peas. Bring to a boil on the Multipovar at 120 degrees, set the time for 10 minutes.

• Step 2

  We wash the knuckle well, carefully scrape out the skin, make an incision along the entire length and cut out the bone. If the meat inside is quite convex, then you need to beat it slightly. Then rub the meat with crushed garlic and ground pepper. Roll the knuckle into a roll. We tie it tightly with thread.

• Step 3

  Add salt to the prepared broth and place the roll in it. You may need to drain or add some water. The meat should be almost completely covered with broth. Turn on the “Extinguishing” mode for 2.5 hours. We take out the finished product, remove the threads, cool, and cut.

  Ingredients:

  • 1 kg. pork
  • 1 processed cheese
  • 300 gr. dried apricots
  • 150 gr. shelled walnuts
  • allspice, bay leaf, salt, parsley

  Method for preparing pork roll with dried apricots and nuts

  

  1. Dried apricots must be soaked for 2 hours and then chopped. Peeled nuts need to be chopped with a knife.

  2. We cut a piece of pork into a “book”, beat it, salt and pepper. Sprinkle with grated processed cheese and a mixture of nuts and dried apricots (some should be left for decoration).

  3. Roll the layer of meat into a roll and secure with kitchen thread. Place in the multicooker bowl, fill with warm water, add allspice. Set the “Quenching” mode for 2-2.5 hours. Then remove the pork roll with nuts and dried apricots from the bowl, remove the thread, and let it cool. Slice and sprinkle the pork roll with nuts and dried apricots with the remaining chopped mixture, decorate with fresh herbs.

  To prepare a delicious pork roll with carrots you need to take the following products:

  • 800 gr. meat
  • 2 onions
  • 2 carrots
  • 3 cloves garlic
  • dried basil, black pepper, oregano

  Rub the meat with garlic and spices. Finely chop the onion and grate the carrots. Sauté vegetables in vegetable oil. Spread in an even layer on the meat. We make a roll, tie it with thread, put it in a slow cooker, fill it with water. Prepare the roll in the “Stew” mode. Cool the finished product and cut into thin portions.

  Meatloaf is very convenient to take with you on a picnic, to work, and so on.

  This appetizer is an excellent table decoration. You can cook meat with various interesting fillings, so housewives can constantly delight their loved ones with delicious and original rolls.

  Be sure to check out the article: How to cook.

When you decide to cook an unusual dish for the holidays, think about meatloaf. It looks beautiful, is always eaten and is quite filling, and it is not at all difficult to prepare.

• Classic roll in a slow cooker (pork, without filling)

Meatloaf in a slow cooker: general principles

As for the filling, it can be anything, for example: mushrooms, eggs, olives or just stewed vegetables. Or just a meatloaf without a separate filling.

In any case, the dish looks elegant and original, and if you have a slow cooker at home, then preparing such a treat will not be difficult.

There are two approaches to preparing meatloaf in a slow cooker:

1. For meat, you take pieces like a thin chop - most often they use chicken fillet or pork. Fold them overlapping so that the edges of one piece overlap the other. Place the filling on top (or do without the filling, just sprinkle with spices and herbs), wrap it in a roll and fasten it (for example, with threads)
2. The meat used is raw minced meat, which is decorated with filling and rolled into a roll similar to rolls.

Plus, you can diversify the filling. You change something in the filling - for example, instead of a whole egg you put finely chopped mushrooms fried with onions - and the roll immediately takes on a different taste and appearance. But there are also nuts, olives and even pasta))

In the meantime, let's prepare meatloaf with eggs in the Redmond slow cooker.

Meatloaf with whole eggs in a slow cooker

Ingredients:

• Half a kilogram of ground beef (or pork or chicken).
• 4 eggs
• Bulb.
• A piece of white bread.
• A third of a glass of milk.
• Dill.
• Salt and pepper.
• 2 glasses of water.

Preparation:

Boil three eggs, soak the bread in milk, peel and chop the onion, do the same with the herbs (2-3 sprigs are enough, you can replace them with parsley or basil).

In a bowl, combine minced meat, spices, herbs, raw egg, chopped onion, squeezed and grated loaf (a grater is used so that the bread does not clump together). Mix the mixture thoroughly.

Place cling film on the table, level the minced meat on it, place boiled eggs on it lengthwise (they can be trimmed along the edges so that they fit tightly to each other). Cover the eggs with minced meat and form a roll using film and wet hands. We clamp the edges of the roll and transfer the sausage into a baking sleeve, fastening it tightly.

Pour two glasses of water into the multicooker, place the roll and select the “baking” cooking program. The duration of baking meatloaf in a Redmond multicooker is 75-90 minutes.

After the signal, you need to carefully remove the roll and cut the sleeve; after cooling, you can cut it and serve it. Do not rush to cut the hot roll, it may fall apart.

Classic roll in a slow cooker
(pork, without filling)

Prepare:

• Pork, boneless piece - 600 g
• Rosemary, garlic (dry in a pack or regular in cloves)
• Salt, pepper, mustard, seasoning for pork - to taste and optional

Recipe for a simple classic meatloaf in a slow cooker:

• Wash the fillet and cut into thin wide slices. Beat it off.
• In a separate bowl, mix salt, pepper, spices, seasonings, mustard (preferably dry mustard powder)
• Sprinkle (coat) the meat with the mixture.
• Place the pork pieces overlapping onto a film or bag and use the film to form a roll. Wrap the roll with thread and tie it so that it does not fall apart when it starts to cook. You can also replace the threads with baking foil.
• The roll is prepared in the multicooker bowl in the “baking” or “stewing” mode; this will take one hour.
• Release the roll from the threads or foil only after the finished dish has cooled, otherwise the roll may crumble.

Everything in the pig is edible! Well, or almost everything - every housewife knows this. It is not for nothing that pig farming has become so widespread throughout the world: keeping pigs is relatively easy, and they can feed any gourmet.

You can make a lot of all sorts of delicacies from meat, lard and offal; the head, ears and legs are an excellent basis for jellied meat, and even pork skin is not a waste.

Although many people prefer to feed scraps of skin from the brisket to their own and other people’s cats, we assure you that rolls from it, prepared with skillful hands, are a wonderful delicacy, anyone who has tried them at least once will agree with this.

There are plenty of food recipes, both the most popular, time-tested, and new ones, invented by chefs relatively recently, after the invention of such a wonderful and indispensable thing in the kitchen as a multicooker.

Roll made from skin - sweeter than candy

Well, if not sweeter, then certainly more filling, nutritious and healthier. To make sure of this, let's start with the simplest (but very tasty) recipe.

Step by step recipe:

The quantity of products given in the recipe is designed for 8 servings; if necessary, the volume can be adjusted accordingly. If there is no time to cook the “packaged” food, it is stored in the freezer until free time appears.

Pig - ruddy back

If you cook a dish of pork skin, adding onion skins to it, this will give not only a very pleasant golden-brown color, but also a specific “onion” taste and aroma. Roll with pork skin in onion skins is prepared from:

• soft “shell” with a thin layer of fat – 0.8 kg;
• garlic – 3-5 cloves (as you like);
• peppercorns – 5 pcs.;
• ground black pepper – 0.5 tsp;
• cloves – 3 pcs.;
• bay leaf – 3 pcs.;
• salt - 2 table. spoons

Total cooking time is about six hours.

Calories per 100 g. – 350.

Number of servings – 4.

Onion peels must be collected in advance, as you will need quite a lot of them. The exact volume depends on what color you want to get: the more “clothes”, the more saturated it is.

The cooking procedure is as follows:

1. Soak the skin in cold water for 2 hours;
2. Dry, thoroughly peel on both sides and place on a plate, greasy side up;
3. Add salt (half of the total amount specified in the recipe), sprinkle with a mixture of peppers, garlic crushed in a garlic press;
4. Roll up as tightly as possible, tie with thread and leave for 2-3 hours to soak in garlic and spices;
5. While soaking, pour the husks into a saucepan, add cold water, and bring to a boil;
6. Then turn off the heat, close the dish with a tight lid and let the husks steam;
7. Drain the resulting broth, add the rest of the salt, cloves, bay leaves, and put the roll there (the broth should cover it entirely);
8. Simmer over low heat for about 3 hours.

You can eat the finished dish as soon as it cools down, or you can first hold it under pressure, then you will have to put it in a cold place and wait 8-10 hours.

We guarantee that the taste of a homemade delicacy is in no way inferior to a store-bought one, “smoked” with various chemicals.

Multicooker, help me!

This miracle pan, from which, like from a fairy-tale magic pot, you can instantly extract almost any delicacy - from soup to pies - is also suitable for preparing the delicacy in question. Recipe includes:

• pork skin with a thin layer of fat – 1 kg 200 g;
• medium-sized turnip onion – 2-3 pcs.;
• carrots – 1 large or 2 small;
• water – 2½ l;
• peppercorns – 6-8 pcs.;
• garlic - half a medium head;
• laurel leaf – 3-4 pcs.;
• salt, spices - who likes how much and what they like.

Cooking for 3-4 hours.

Nutritional value in calories – 350/100 g.

How to cook pork skin roll with vegetables in a slow cooker:

1. We start by preparing the main ingredient: it needs to be thoroughly cleaned with a sharp knife, then rinsed thoroughly under running water and wiped with a clean cotton napkin;
2. Place on a cutting board, skin side down and lard side up;
3. Rub thoroughly with garlic gruel and spices, salt;
4. Peel the carrots and use a vegetable peeler to cut them into thin vertical slices - the thinner the better;
5. Place carrots on prepared pork skin;
6. We twist it as tightly as possible and tie it with thread;
7. Pour water into the multicooker, add peeled onions (whole), adding bay leaves and pepper;
8. We set the “Multi-cook” mode with a temperature of 100ºС and a time of 10 minutes;
9. We put the “packed” “bundle” into the broth, pour a spoonful of salt on top, close the pan and set the switch to “Stew” for 3 hours. The onion is stewed along with the roll;
10. Having taken out the roll, let it cool and put it in the refrigerator for 8-10 hours.

After this, it is ready to eat.

You can serve the food on the table in the form of slices, sprinkled with fresh herbs and vegetables, or you can make sandwiches from the slices - either way it will be delicious.

In the oven - tasty and aromatic!

Dishes prepared in the oven are not boiled, not fried, but baked - this not only makes them especially tasty, but also allows you to preserve the maximum amount of nutrients. All this fully applies to pork skin rolls. For one of these recipes you need the following products:

• skin - half a kilo;
• minced chicken – 250 g;
• salt, pepper, spices - to taste.

• half a liter of light beer with minimal alcohol content;
• 2 tbsp. spoons of prepared mustard;
• 1 tbsp. spoon of honey;
• rosemary, ground black pepper.

Cooking time is about 180 minutes.

Calories – 320 / 100 gr.

How to make a pork skin roll with minced meat in the oven:

1. Prepare the sauce by mixing all the ingredients;
2. Add salt, pepper, spices to the minced meat and mix thoroughly;
3. Wash the roll shell, dry it, lay it out on a cutting board;
4. Place the minced meat on it in an even layer and twist tightly;
5. Tie with strong thread;
6. Place in a special form and place in the oven, preheated to 200ºC, after pouring the sauce over it;
7. Bake for about 2 hours, periodically basting with sauce.

Cool the finished dish, remove the threads, cut into portions in the form of thin slices and serve with vegetables.

Finally, a couple of small culinary tricks to make cooking easier. To make the roll easier to wrap, it is recommended to beat it lightly with a special hammer. And the finished dish is cooled in the refrigerator not only to improve the taste: in the cold, the food “sets” and better retains its shape, without crumbling when cut.

Servings: 4
Cooking time: 60 minutes

Recipe Description

Meatloaf is a wonderful dish that can not only diversify your menu, but also decorate your holiday table.

I cook it from lard with streaks of meat. Such lard costs a little more than regular lard, but is also cheaper than full-fledged meat.

After lying in the refrigerator, the roll hardens and can be cut into circles and simply eaten with bread. Tastes better than any sausage!

Meatloaf can be prepared in a variety of ways and with a variety of meats. It is made from pork, chicken, turkey, lard, minced meat, adding eggs, hard cheese and various vegetables. You just need to add some ingredient, and the dish already looks new and has a different taste.

To cook meatloaf in a slow cooker in foil you need:

• Lard with streaks of meat - 600-800 grams (or more);
• Onions – 1-2 pieces;
• Garlic – 1-3 cloves;
• Ground black pepper, salt to taste.

Cooking step by step:

So, everything is extremely simple: wash the meat purchased at the market or in the supermarket under running water and place it on a cutting board.
We make cuts of medium depth along it.

Finely chop the onion and garlic.
Rub the lard with salt, pepper and garlic.

Place onion pieces on top.

Roll up the roll (tighter) and secure it with threads.

Wrap it in foil and put it in the slow cooker.
Set the “Baking” mode for 1 hour. You can pour a little water on the bottom if it starts to burn.
Let the finished roll cool and place it in the refrigerator.