Pork peritoneum roll

14 servings
1 day

How to make a roll from pork peritoneum? Prepare the products. It is better to take part of the carcass from the belly, in which there is a sufficient amount of meat, with a small layer of fat. If the piece is very large, then it is best to cut it and make 2 or 3 rolls. So they will be more convenient to cook. If you have a large pot, then you can make one long roll. Defrost the meat beforehand if necessary.

Cut the meat layers with a sharp knife, but do not cut to the end. This is necessary in order to be able to liberally lubricate the inside of the roll with spices.

In a separate bowl, combine the salt, ground black pepper and crushed garlic. You can also add some more meaty spices of your choice. Stir. Do not salt, take into account that salt is often present in spice mixtures.

Brush the whole meat piece with the sliced layers with the dry spices. Try to rub the spices thoroughly into the meat.

Then twist the meat into a roll. Try to twist tightly. Wrap the roll well with thread or twine so that it does not open when cooking.

Put the roll in a plastic bag and put it in the refrigerator for a day so that the meat dries well.

Transfer the salted roll to a spacious saucepan, add the bay leaf and cover with water. Place the roll pan on a heat and bring to a boil. Cover, make the smallest heat and cook for about 2 hours. If there is a slow cooker, you can cook in it. In time, focus on your technique.

Remove the finished roll from the pan and put it in a colander so that the glass has extra liquid and it cools a little. Then put the roll in a bag and put it in the fridge overnight. During this time, it will completely cool down and become much denser. Cut the roll into pieces, arrange on a plate and serve to the table. Enjoy your meal!