How long to cook the lard roll. Pork lard roll, boiled and very tasty. We serve delicious and high-calorie cuts to the table

ROLL 1. Surprise for unexpected guests

INGREDIENTS

• A piece of lard with skin, about 1 cm thick - 1 piece,
• Pork (you can take chicken or meat to taste) - 200 g,
• Salt and spices - to taste.

Recipe

Lard with skin, cleaned, washed. Then lay it out on the table, add salt and pepper.

Separately cut the meat into thin layers. Then spread it on lard, pepper and salt.

Carefully roll the lard and meat into a roll and tie it with thread.

We put our roll in a suitable pan, fill it with water and let it cook.

When the water boils, add salt, pepper, and bay leaves.

Cook for about three hours over low heat (the thicker the roll, the longer it needs to be cooked). If the water boils away, it needs to be topped up (but only boiling water from the kettle). By the way, if you want to give the roll a nice brownish color, cook it together with onion skins.

After the roll is cooked, put it in a baking bag and simmer in the oven for about an hour and a half.

Remove the finished roll from the oven, cool, remove the thread, cut into thin slices and enjoy the taste and aroma.

For the New Year holidays, such a roll is just right.

ROLL 2. Belarusian village delicacy

INGREDIENTS

• Pork lard with skin, layers up to 2 cm thick - 1 kg,
• Garlic - 4-5 cloves,
• Salt - to taste
• Ground spice mixture for lard: cumin, coriander, red and black pepper, parsley, bay leaf.

Recipe

When buying lard, make sure that the skin comes off easily. The peritoneum (underblade, subgustum) will not fit.

Separate the fat from the skin. Sprinkle it on both sides with seasoning and salt (you need a little more than when salting chops before frying).

Sprinkle with chopped garlic “petals”.

Roll up the lard. Wrap it in pork skin. Wrap tightly with thread. Place in a baking sleeve.

Place the rolls on a baking sheet, place in a preheated oven, bake for an hour and a half at a temperature of 160-180 C.

Place the baked rolls on a wire rack to cool, and when they have cooled, put them in the refrigerator for an hour to cool completely.

ROLL 3. Ukrainian snack

INGREDIENTS

• Pork lard no more than 2 cm thick - 1-1.5 kg,
• Ground black pepper,
• Peppercorns,
• Salt, garlic, other spices - to taste.

Recipe

A piece of thin lard with skin, always with a layer of meat (the larger the layer, the tastier) stuffed with garlic to your heart's content. Rub salt and pepper on all sides. Roll it up, tie it with a thick thread and boil it in a very salty broth (do not add extra salt to the lard) for an hour.

Add bay leaf and peppercorns to the broth. You can cook it in onion skins to give it a golden brown color.

After cooking, without removing the threads, put the roll in the oven for half an hour, preheated to a temperature of 180 C. Then take it out, cool it and put it in the refrigerator overnight.

In the morning, remove the threads, cut into slices and do not go to work, as the garlic spirit will scare your boss and colleagues away from you.

This roll is a weekend or holiday dish

ROLL 4. Stuffed lard roll with liver

INGREDIENTS

• Very thin fresh pork lard with skin
• Fresh chicken liver.
• 2 eggs,
• Salt and spices to taste.

Recipe

Wash, dry and roll a piece of lard at least 30x30 cm in size (preferably larger). The edges must meet, otherwise there will be little space left in the middle. Wrap the pipe with kitchen thread, not skimping on the amount.

Boil the eggs hard, cool and peel.

Fill a lard tube with salted and seasoned fresh chicken livers, and tuck boiled eggs into it somewhere in between. In general, it is not necessary to add eggs here, they are for beauty.

Wrap the resulting roll in white cotton fabric and wrap it with thread again, especially at the ends, to prevent its contents from falling out of the roll.

Place the roll in a pan and cover with water. Cook for about 4 hours.

Remove the finished roll from the water and place it under pressure so that it drains well and cools.

Then place, without unwinding, in the refrigerator, and only after cooling, free from the fabric and threads.

This roll does not even have the consistency of jellied meat, but of butter.

ROLL 5. Stuffed roll with spices

INGREDIENTS

• Pork (belly) with meat layer - 1.5 kg,
• Garlic,
• Black and red pepper,
• Ginger,
• Juniper fruits,
• Bay leaf,
• Carrot,
• Beer - 1 glass.

Recipe

Rinse the lard well. If there is a bristle, singe it over a fire, scrape off the tan with a knife, and rinse it. Now you can get started.

Using a sharp knife, cut off the skin with a small layer of fat from the meat.

Rub the skin with salt and spices. If you wish, cut off a little fat from the meat in a thick layer.

Cut the carrots into cubes. Grind pepper, juniper fruits, bay leaves in a coffee grinder. Grate the ginger and garlic on a fine grater.

Leave 3-4 cloves of garlic and a couple of bay leaves without chopping; cut the garlic into slices and break the leaves into pieces.

Wet the tip of the knife in water, dip it in the spices and pierce the belly between the layers of lard and meat, without removing the knife, push a stick of carrot, a slice of garlic and a piece of bay leaf into the hole formed. In this way, stuff the entire piece of meat.

Now mix salt and ground spices and generously rub the belly on all sides. Distribute grated garlic and ginger.

Place the meat in a tray, cover with the prepared skin and place in the refrigerator for a day to marinate.

The next day, roll the meat into a roll, wrap it with skin and tie it with twine. If desired, roll the entire roll in red pepper and place in a baking bag. Pour a glass of dark beer into it. Close and place in the oven at 180 C to bake for 15-20 minutes. Then reduce the temperature to 150 C and continue baking for one and a half hours.

Then turn off the oven and leave the roll in it until it cools completely. Then put it in the refrigerator.

In the morning, remove the twine from the roll and boldly cut into slices.

This roll can be served as a cold appetizer for the holiday table, and it is also an excellent alternative to sausage for a morning sandwich.

Lard roll is considered one of the simplest and most delicious snacks. There are several of the most popular and delicious recipes for this dish.

There are many different variations of preparing lard with skin, as well as rolls based on it. It is boiled, stewed, baked in the oven, cooked in a slow cooker.

To prepare a lard roll in the oven, you will need:

• thin lard with skin – 1 kilogram;
• meat (chicken, beef or veal, to choose from) – 250 grams;
• carrot;
• garlic;
• spices;
• salt.

Before cooking, lard must be salted first. Next, grate the salted part of the workpiece with thyme, black and red pepper, or other available spices, after which you can spread the filling onto the layer.

Grate the carrots onto a fine grater and place evenly on the base. Cut the prepared meat into thin slices and distribute evenly over the workpiece. Roll up the roll and tie with kitchen twine. Place in a baking sleeve.

Bake a lard roll with skin in an oven preheated to 180 degrees. The preparation time for the snack depends on the size of the product. If, when purchasing, the choice fell on thin lard from pork barrels, it should be baked for no more than 1.5 hours. In addition, if the weight of the main product is about 1 kilogram, it is better to cut such a piece into two smaller pieces. Then the roll will bake faster.

In onion skins

To prepare a boiled roll of lard in onion skins, take:

• thin lard with a layer of meat;
• salt;
• ground black pepper;
• chili pepper – 1 piece;
• bay leaf – 2 pieces;
• khmeli-suneli;
• garlic – 10 cloves;
• water;
• onion peel 300 grams.

Rub the pork belly with a slit with a mixture of peppers and suneli hops. Roll into a roll. Tie with thick thread or kitchen twine.

Place bay leaf, garlic, and pepper as listed in the brine water. Add onion peels and salt at the rate of 100 grams per 1 liter of water. Bring the mixture to a boil. Cook the rolls for 2 hours. Then cool and place in the refrigerator for 12 hours. When the time is up, the snack is ready to eat.

Cooking in foil

To prepare a baked lard roll in foil, take:

• lard with a thin layer of meat;
• garlic – 1 head;
• ground cumin – 1-2 teaspoons;
• ground coriander – 1-2 teaspoons;
• ground red pepper - to taste;
• ground black pepper - to taste;
• Bay leaf.

Wash the lard well and remove the skin. Then open the layer and grate with cumin, coriander, and a mixture of peppers. Add salt at the rate of 1 teaspoon per 0.5 kg of lard. Cut the garlic into thin slices and stuff the workpiece with it. Roll up the roll and leave to marinate in salt and spices for 40 minutes.

Wrap the marinated workpiece in foil and place in the oven, preheated to 180 degrees. Baking time – 1.5 hours. When the appetizer is ready, drain off excess fat, cool and place in the refrigerator for 3-4 hours to firm up the roll. After time, cut into thin slices and serve.

Boiled lard roll with meat layer

To prepare boiled lard roll you need:

• thin lard with a small layer of meat;
• coarse (table) salt;
• black pepper (peas);
• white pepper (peas);
• caraway;
• garlic;
• Bay leaf.

It is necessary to remove the skin from the main product, sprinkle with salt crystals and leave for 30 minutes so that the lard is salted. In the meantime, all the available spices need to be crushed into a homogeneous mass (but if there are large pieces in the spice powder, it’s not a big deal). Rub the resulting mixture onto the inside of the roll, roll tightly and tie with twine or thick thread. To make the roll more flavorful, place several bay leaves under the threads.

Place the workpiece in a bag. After the water boils, cook over low heat for at least 2 hours. When the time is up, remove the finished delicacy from the container and allow the fat to drain. After that, cool the boiled lard roll with the meat layer, first pressing it down with a weight (this will make the meat delicacy denser).

After cooling, place the dish in the refrigerator and leave for 12 hours.

Lard roll is a dish of Ukrainian national cuisine. There are many variations of this incredibly savory snack. So, lard is baked, boiled in onion peels, and cooked in a slow cooker. Let's look at the most successful recipes for this dish.

A savory roll with an unrivaled aroma

Boiled lard roll turns out nourishing and tasty. Traditionally, it is cooked in onion skins. It gives the dish an incredible aroma and a beautiful shade.

On a note! A roll made from the lard of a young pig is soft and tender.

Compound:

• 1 kg of lard with meat layer;
• 2-3 tbsp. l. table salt;
• 8-10 garlic cloves;
• 2-3 laurel leaves;
• ½ tsp. freshly ground black pepper;
• 150 g onion peels.

Preparation:

Chicken roll made from lard in the oven is incredibly tender and tasty. It is served with pickles and mustard. Believe me, this dish will blow your mind away!

Attention! This roll is made from thin lard. If you get “old” lard, first steam it or boil it in boiling water.

Compound:

• 1 kg of lard;
• 0.2 kg chicken fillet;
• ½ tsp. freshly ground black pepper;
• freshly ground red pepper to taste;
• 1 tsp. paprika;
• garlic head;
• salt.

Preparation:

Cooking in a slow cooker

Lard roll can also be prepared in a slow cooker. Hurry up and write down the recipe for a fragrant and tasty snack.

Advice! To give the roll a pronounced smoky aroma and flavor, add a little liquid smoke.

Compound:

• 1 kg of lard;
• 2 tbsp. l. salt;
• 4-5 garlic cloves;
• 1 tsp. blend of peppers;
• 1 tsp. nutmeg;
• 5 laurel leaves.

Preparation:

1. Using a sharp knife, carefully cut the skin off the lard. Let's wash it and dry it.
2. Peel and chop the garlic cloves.
3. Place the lard in a deep saucepan, add nutmeg, a blend of peppers, and table salt. Rub the seasonings into the lard.
4. Now rub the lard with the garlic mass.
5. Roll it into a tight roll and sprinkle chopped laurel leaves on top.
6. We transfer the lard roll onto the skin that we cut off. We wrap the lard in it and fasten it with thread.
7. Then wrap the roll in foil.
8. Pour 1-1.5 tbsp into a multi-bowl. purified water and place the roll in it.
9. Set the “Extinguishing” option on the device. Cook the roll for ninety minutes.
10. When the beep sounds, without removing the roll from the foil, cool it and put it in the refrigerator for 2-3 hours.
11. Now you can take a sample! The boiled lard roll is ready!

Stuffed holiday roll

Now let's prepare the stuffed roll. Choose thin lard. The softer its skin, the easier it is to roll the roll.

Compound:

• 0.8-1 kg of lard;
• 3-4 peas of allspice;
• 2-3 laurel leaves;
• salt;
• dried dill;
• carrot;
• pepper blend;
• 100-150 g veal;
• 2-3 garlic cloves.

Preparation:

1. We wash and dry the lard. If necessary, trim it with a knife, cutting off all excess.
2. Salt the surface of the lard and sprinkle with a blend of peppers.
3. We wash and dry the veal. Cut the meat into small pieces.
4. Place the meat on one side of the layer of lard.
5. We clean, wash and chop the carrots into small cubes or circles. Place it on top of the veal.
6. Peel the garlic cloves and cut into thin slices. Spread the garlic on top of the carrots.
7. Next, sprinkle everything with dried dill.
8. Roll the lard with the filling into a roll and fasten it with a strong thread.
9. Place the roll in a baking bag and tie it.
10. Place the roll in the bag in the pan, add water, peppercorns and bay leaves.
11. Cook the roll on the lowest burner level for 1.5 hours.
12. Then take it out and cool completely.
13. Place the roll in the refrigerator to harden. Ready!

Homemade meat preparations are an ideal opportunity to practice your culinary skills, and as a bonus, also get an amazing healthy snack at the end. Of course, the recipe that we will discuss below can hardly be called healthy, after all, we are talking about lard, but it is certainly natural. We will talk further about how to prepare a boiled lard roll in several ways at once.

Boiled lard roll with garlic

Let's start with the Ukrainian classic - boiled pork with garlic, aromatic and extremely tender. All preparatory work will take no more than 10 minutes, and cooking will not require your participation at all.

Ingredients:

• lard (with meat streaks) - 550 g;
• garlic cloves - 3-4 pcs.;
• laurel leaf - 2 pcs.;
• dill greens;
• a mixture of peppers and sea salt.

Preparation

If you get a piece of unprocessed lard, you will first have to clean the skin with a knife, and then rinse everything thoroughly. Rub the cleaned layer of pork thoroughly with a mixture of ground peppers and coarse sea salt. We take a good bunch of dill and chop it almost into dust. We do the same with peeled garlic, there should be a lot of the latter, you want to get a fragrant roll at the end? Add dried bay leaf, ground in a mortar, to the mixture of herbs and garlic and distribute the ingredients over the surface of the lard. Roll up the lard and secure with thread or skewers. Place the roll in a bag and immerse it in a pan of boiling water. The boiled lard roll is prepared for about 2 hours, then removed, left to cool completely and only then removed from the bag and tasted.

If you thought that recipes for boiled pork lard rolls are the property of only European cuisine, then we hasten to disappoint you: Asians love to cook pork chops in aromatic broths and serve them sliced ​​with hot broths or noodles. Shall we try?

Ingredients:

Preparation

Roll the pork into a roll and secure. Place the roll in a bag. Place a pan of water on the stove, the amount of which should be sufficient to cover the meat. When the water comes to a boil, reduce the heat and pour in soy sauce, add sugar, garlic, mirin and sake. Cook the boiled lard roll with a meat layer in a bag for 2 hours, try it after it has cooled.

One of the most budget-friendly snack options for every day is a lard roll with a layer of meat, boiled with spices and garlic. Now fresh lard is inexpensive, and besides, we will need thin lard, which will cost even less. But it is desirable that there is at least a small layer of meat. You can take a thicker piece, and even undercuts. Why I advise you to take thinner lard: besides saving, there is another advantage - it is convenient to roll it into a tight roll. As for taste, there is no difference in taste between the finished product. Any lard becomes soft like butter, is easy to cut and looks very appetizing when sliced.

My advice: Before preparing a boiled lard roll, select a suitable size container in which it will be cooked. So that it doesn’t turn out that the roll is twisted, and the saucepan is too small for it.

Ingredients

To prepare a lard roll boiled in a bag you will need:

• thin lard (fresh) – 700-800 g;
• coarse salt (table salt) – 1.5 tbsp. l;
• allspice – 0.5 tsp;
• mixture of peppercorns – 1 tsp;
• white peppercorns – 1 tsp (optional);
• coriander (seeds) – 1 tsp;
• cumin or cumin – 0.5 tsp;
• black peppercorns – 1 tbsp. l. or 1.5 tbsp. l. ground;
• paprika – 1 tbsp. l (optional);
• garlic – 1 large head or 6-8 cloves;
• bay leaf - 3-4 leaves.

In addition: two or three thick bags and twine (thick thread).

How to make boiled pork lard roll. Recipe

First of all, I remove the skin. To do this, I insert a knife between the pulp and the skin, cut it a little and with my hands pull the skin up away from me. It comes off easily, but if it’s difficult somewhere, I help with a knife. After this procedure, I rinse the piece of lard thoroughly under warm water and leave it to dry on a towel. I don't throw away the skin. I clean it with a knife to remove dirt, rinse it, let it dry, then roll it up and put it in the freezer in a tight bag. It will come in handy when I cook jellied meat (there are a lot of gelling substances in the skin).

I sprinkle coarse salt on a layer of lard. I rub it with my hands, as if massaging it only on one side, the one that will be inside the roll. There is no need to salt the outside.

I let it salt for half an hour. During this time, I peel the garlic (put more of it) and prepare the spices. My set contains all types of pepper, coriander and cumin. If you don’t like something, exclude it or add others to your taste. Of the obligatory only ground pepper, in principle, you can limit yourself to this. In general, the choice is huge: paprika, chili, thyme, Provençal herbs and even ginger and curry.

I pour it into a mortar and grind it. Not into powder, let there be small and large particles - it will be tastier and more aromatic. Don’t skimp on spices; without them, a boiled lard roll won’t turn out delicious, it will be bland.

I sprinkle the aromatic mixture and generously rub a piece of lard on top and on the sides. Again, there is no need to rub the outside.

I squeeze the garlic onto a piece of lard through a press (alternatively, grate it through a coarse grater) and sprinkle with paprika. For lovers of spicy snacks, I recommend mixing paprika with chili powder.

Now the most crucial moment: the grated layer needs to be rolled into a tight roll and tied with twine so that it does not unravel during the cooking process. You can roll it either on the wide or narrow side, the main thing is that there is no gap between the layers. If you have experience, pull the lard roll using the sausage tying method (braiding). I just wrapped it with twine and pulled it tight so that it would cut into the lard.

I slipped bay leaves under the twine in several places. If the weaving is curly, then in order not to disturb the binding, you can put bay leaves on top of the roll.

Placed it in a thick plastic bag and tied it. Then two more took turns, each also tying a knot. He poured two liters of water into the cauldron, lowered the roll and put it on high heat. As soon as it boiled, I lowered the heat to minimum. Cover tightly with a lid and cook at a barely noticeable boil for two hours.

The finished roll was taken out of the cauldron into a wide dish with sides. I didn't untie it.

He pressed it down with a board and placed a weight (a pan of water) on the board. In this form, I left it to cool to room temperature for several hours.

Then he removed the weight and opened it. Without removing the binding, I transferred it to a container, poured the brine into it and transferred it to a cool place (in the refrigerator or cellar). I left it there until the morning.

Overnight the lard roll steeped, gained flavor and became denser. Now you can remove the binding, but I left it for the photo, I only cut it from a small piece.

Well, friends, the boiled lard roll with a meat layer is ready, it’s time to set the table! It is good to serve it with pickled or salted (fermented) tomatoes, cucumbers, cabbage, boiled potatoes and black bread. Don't forget mustard or horseradish. Strong drinks are optional. I will be glad if you like the lard roll recipe and share your impressions in the comments. Bon Appetit everyone! Your Plyushkin.

Video version of the cooking process with minor changes