How to make meat loaf from a pork fillet

Introduction

How to prepare roll from a pork peritoneum

You cannot compare this particular dish with a majority of industrial sausages, roll turns as homemade sausages at taste. The long processing duration mainly hinges on the number of days required to pickle the meat.

You´ll need

  • Garlic, bay leaf and black pepper
  • Sugar and salt
  • Pork – belly portion

Steps

  • How to prepare roll from a pork peritoneum

    If you are not familiar with pork belly meat, I’ve posted a photo for you. The good news is that the belly portion is available for sale in most retail stores and it is already sliced into a big strips of meat. However, when making your selection, choose a wider strip.

  • How to prepare roll from a pork peritoneum

    While pork is the best type of meat to use for this dish, do not choose a fatty portion. The best pork to use is one that contains meat and fat in equal proportions. If the fat is in excess, you will end up with a fatty roll. On the other hand, if the fat is less, the roll will come out dry.

  • How to prepare roll from a pork peritoneum

    You have to cut out all the bones before start cooking. The method used in preliminary processing the meat may differ from one place to the other. For example, you can choose to beat off the pulp using a hammer or make some incisions on meat like i did.

  • How to prepare roll from a pork peritoneum

    It is important to make incisions 1/2 inches wide so that the spices used can blend well with the meat while being cooked. But don’t cut the meat through, just make an incisions. Then turn over piece of meat and repeat slicing procedure.

  • How to prepare roll from a pork peritoneum

    Then you have to add sugar and salt. Salt is better to use with large grains. Thoroughly rub the piece of meat, don’t afraid to overdo. The excess salt will leave with juice. Shred bay leaf, then lard meat with leaf, but don’t overdo – bay leaf can give a bitter taste in that case.

  • How to prepare roll from a pork peritoneum

    Cut the garlic into small pieces. Thereafter, spread them on the meat surface. For a better zest, add black pepper.

  • How to prepare roll from a pork peritoneum

    Then wrap piece of meat into roll and bound by means of string (you may use cord). Use a thin food film to wrap the meat.

  • How to prepare roll from a pork peritoneum

    Place the wrapped rolls into a pan.

  • How to prepare roll from a pork peritoneum

    Then put any big jar filled with water on meat to provide required pressure. Now put this into refrigerator for one day to provide quality pickling.

  • How to prepare roll from a pork peritoneum

    After a day, take away the meat from refrigerator and remove the film. Then wrap the meat into foils.

  • How to prepare roll from a pork peritoneum

    Place the meat in an oven and bake.

  • How to prepare roll from a pork peritoneum

    The baking should ideally be baked in two phases: In the first phase, the oven should be set to optimum temperatures, i.e. 450°F and the meat heated for a period of 20 minutes. In the second phase, the oven should be set to 350°F and the meat heated for 40 minutes.

  • How to prepare roll from a pork peritoneum

    You can choose to eat the rolls either hot or cold. Then again, you can choose to make sandwiches with the rolls.

  • How to prepare roll from a pork peritoneum

    The rolls can be stored for a maximum of 1 week in a refrigerator.

Warnings

  • If you’re a fan of sandwiches, you could premake such a rolls for the whole week and gratify you with sausage in breakfast. Among other things, pork roll – it’s quite a budgetary meat product, because the belly part of pork is most lowcost meat usually.

Was this article helpful? Share with friends!

Article Info

  • Likes received:
    Amount of "likes" is based on popularity of author´s articles and reviews in social networks. The more "likes" your publications get, the higher the total number of your "likes".
    42161
  • Reviews count: 0
  • Comments count: 2
  • Articles count: 71

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *