Pork peritoneum roll in the oven

12 servings
2 hours 20 min

How to make a pork peritoneum roll in the oven? Prepare the right products. Defrost the meat in advance if necessary. A set of spices can use your own, if desired. Any ready-made dry condiment mixes for meat in the oven are suitable. Garlic powder can be replaced with garlic cloves. White pepper can also be replaced with red or ground black. Or use a mixture of peppers.

Clean the pork peritoneum from all excess. I cut the skin off it, cut the bones. Wash the meat thoroughly and dry it with paper towels.

I have a pork trouser after cleaning it looks like this. That is, it is so thin that it is easy to roll into a roll.

If you have fresh garlic, peel and grind it in any way that suits you. In a separate bowl, combine the finished mustard, salt, nutmeg, white pepper, garlic powder (or crushed garlic) and soy sauce. It's marinade. Cut the meat. And coat the pork well with cooked marinade.

Turn the meat to the other side and rinse it with marinade on that side too. At this stage, you can add fresh chopped greens by making it a roll filling. I cooked without greens.

Twist the pork into a tight roll.

Tie the roll with twine as shown in the photo. This will help the roll not to fall apart during the baking process and maintain the desired shape.

Wrap the roll in foil. In this form, let it lie for about half an hour. Then transfer the foil roll to a baking dish or baking sheet. And put in the oven preheated to 200S to bake for about 2 hours. Determine the exact time and temperature of baking by your oven. This is also influenced by the weight of the meat. Mine weighs 2 kilos.

10 minutes before the baking is over, open the foil and continue to bake the meat. You can hold it in the oven a little longer until the roll browns. Check the meat's readiness like this: pierce it with a sharp knife in the middle. If the juice comes out light, then it's ready! Enjoy your meal!