Snacks

Fat roll


Ingredients for making bacon roll

  1. Fresh pork lard with skin layers up to 2 centimeters thick, 1 kilogram
  2. Garlic 1 head
  3. Caraway hammers 2 teaspoons without slide
  4. Ground coriander 2 teaspoons without slide
  5. Ground hot pepper to taste to taste
  6. Black pepper, ground to taste to taste
  7. Dried ground parsley 2 tablespoons
  8. Bay leaf 12 leaves
  • Main Ingredients
  • Serving 5 servings
  • World CuisineUkrainian Cuisine

Inventory:

Knife, Cutting board, Teaspoon, Tablespoon, Oven, Foil, Roasting sleeve, Cooking twine, Baking tray, Lattice, Plate - 2 pieces, Dish

Cooking a roll of fat:

Step 1: choose the fat.

To prepare a roll of bacon, you don’t have to spend a lot of money and buy breathtakingly expensive bacon, the simpler the better, the underscores for cooking this type of roll will definitely not work. Other equally tasty dishes are prepared from it. Take the usual not expensive lard with a small meat coating. The main thing is that the lard should be fresh, preferably homemade, with a soft skin that easily lags behind the pulp. Lard on the sides of the pig will suit you. Preheat the oven up to 180 degrees.

Step 2: rinse, remove the skin and season the lard.

We take the lard in our hands and, under a stream of cold running water, use a knife to clean the skin of dirt, mumps are not very clean animals, therefore we clean thoroughly and hard. Then we wash the fat and remove the skin from it with your hand. If you bought a very fresh lard of a young pig, then the skin will be removed with one jerk of your hand. If the bacon is less fresh, put the bacon on a cutting board and help yourself to separate the skin with a kitchen knife. Then we take salt and rub it with bacon on both sides. There should be a little more salt than you usually put on pork chops, about one teaspoon for each roll. Now, in order to make lard fragrant, we use spices. Take 2 teaspoons ground cumin, 2 tablespoons ground parsley, 2 teaspoons ground coriander one teaspoon without a slide for each roll and rub these spices into the lard on both sides. Then 1 head garlic we clean it from the peel, cut the cloves with a knife into 2 to 3 flat parts and evenly spread them on the seams of fat. On top, put 12 leaves of laurel, 6 for each piece of bacon and sprinkle to taste two kinds of ground peppers red and black.

Step 3: turn and prepare rolls for baking.

We give layers of fat, settle a little in spices and salt, 10 minutes is enough and roll the roll with clean hands. Just bend one edge of the fat and fold it into a tight tube with your hands away. Then wrap the roll with pork skin and tie with cook twine - a thread soaked in vegetable oil. Pork rolls can be baked in foil or in a baking sleeve, the tastes of these rolls are slightly different, first try 2 options, and choose which suits you best. We wrap one roll tightly in foil, put the second in the baking sleeve and pinch it with a clip. Rolls are not large, about half a kilo each, approximately the diameter of the twisted roll is from 7 centimeters and above, but not more than 10 centimeters.

Step 4: bake rolls of bacon.

We put the rolls prepared for roasting on a baking sheet and put in the oven preheated to 180 degrees. Bake them 1 hour and 30 to 40 minutes. Then we take out the baking tray with rolls from the oven, gently holding it with a kitchen towel. We unfold and shift the finished rolls onto the grill with a plate set under it, in order to stack excess fat. Let the rolls cool, transfer to a clean plate and refrigerate 3 to 4 hours so that they condense. The excess fat from rolls can be used in the preparation of any other culinary delights.

Step 5: serve the roll from the bacon.

Lard roll served on a dish, cold, cut into small rings. Such a roll can be served with fried or baked potatoes, with mashed potatoes or boiled rice. It can be eaten with any kind of bread. Mustard, ketchup and bitter horseradish are very impressed with the fat roll. Often this type of roll is included in cold cuts, which are cut into a festive table. A great appetizer appetizer and a great addition to red borsch. There is no time limit for a roll of bacon, it can be eaten for dinner, lunch and breakfast, with or without a side dish. Enjoy your meal!

Recipe Tips:

- - Lard roll can be stuffed with greens, dill and parsley, red currant berries, prunes, Crimean onions. - If you want your meatloaf to be more meat, take non-fat meat, chicken breast is perfect. Cut it into layers, add spices and roll with a roll. It turns out very tasty and less greasy. - Of course, the aroma in the kitchen will be breathtaking, but you should not try hot rolls, as they are very fatty and people who are not used to it, often eating fried lard can end up with pain in the liver. - If you don’t like the set of spices selected in this recipe, you can add the ones you like best. - If you do not have cook twine soaked in vegetable oil, you can tie the rolls with a dense thread. - Do not make rolls very thick more than 10 centimeters, fat inside such rolls is poorly baked.