Boiled pork podcherevka roll up his sleeve - how to cook a delicious loaf of pork peritoneum, a step by step recipe photos

At the beginning of the recipe I want to clarify that pork peritoneum, which is also called podcherevok, podcherevina or puzanina - it's such a part of the carcass, which is just the perfect combination of fat and meat. Therefore, obtained from podcherevka awesome tasty meat rolls. And today, I suggest kulinarka cook a delicious loaf of boiled pork peritoneum sleeve. My detailed recipe with step by step to make a photo will help you to make for your households in multivarka this delicious, nourishing, gentle, soft and at the same time, simple in execution, cold meats, which in our family decided to cook and to such a great holiday as Easter, Christmas and New year.

for roll products:

• podcherevok swine - 1200 g;
• ground black pepper - 1, L .; 5 hours.
• powder imbirnyy- 1 hour. L .;
• coriander - 1 tsp..
• a salt (preferably large) - 1 tsp .;.
• Lavrushka - 5 pcs .;
• dried garlic - 1 tbsp. l.

How to make a roulade of pork cooked in the peritoneum sleeve

Since podcherevok necessarily comes with the skin, begin to roll with cooking that fill with the selected piece of cold water and pork skin thoroughly scrape knife from contamination.

Then, pork need to dry with a paper towel or linen napkin.

Next, rub podcherevok on all sides with salt and engage in the preparation of spices.

In a bowl pour dried garlic, coriander, ginger powder and mix the spices.

A piece podchereviny spicy rub the mixture and leave for half an hour, the meat soaked spices.

As time passes, the piece podchereviny obkladyvayut bay leaves and plump swathes cooking or simple thick white thread.

Next, we need to pack a roll of the peritoneum in a special sleeve for baking.

Puts molded roll up his sleeve in multivarku and add two cups of boiling water. We roll cooking with the lid closed setting mode "quenching" for 60 minutes.

During this time, the water almost all evaporated. At the end of the regime are turning roll, not turning the hose on the other side and set multivarku mode "baking" for half an hour.

Boiled roll of pork peritoneum ready. Be careful not to burn, remove it from the Multivarki scissors and cut sleeve.

But the cut and serve it after we complete cooling, or, steamed rolls can lose form and will not be nicely sliced.

Typically, ready cooled roll (not exempted from the culinary thread) I put in the refrigerator overnight.

But utrechkom gat, carefully cut and removed from the culinary thread and remove the bay leaf. Only then, fragrant and sweet rolls from pork peritoneum cut into thin slices and serve with fresh consumers some bread for breakfast.

a pleasant complement to cold meats will adjika, horseradish, mustard or any other hot sauce.

Having mastered the uncomplicated cooking simple and delicious cooked pork peritoneum Roll, it is possible not only to quickly cook the meat appetizer for the holiday, but also, at least partially, replace not always useful purchased sausage.