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Pork roll in onion husks

Cooking recipes / Top Picks / Rolls and rolls

12 servings
8 hours

Pork belly - 1 kg, Salt - to taste, Ground black pepper - to taste, Dry spices - to taste, Mustard powder - to taste, Basil - to taste, Bay leaf - 2 pcs., Onion husk - to taste, Water - 2 l

To make the roll, take a whole piece of lard with a meat layer. Do not take a very thick piece, as it will be very difficult to roll it into a roll.

Cut the piece across, as if cutting one layer. But don't cut it to the end.

In a separate plate, mix all the spices for the roll - salt, pepper, dry mustard, basil. You can add a little paprika. Mix everything.

Rinse the whole piece with spices, rubbing it in with your hands, as best you can. Use all the prepared spices. Don't be afraid there will be many. When cooking, everything superfluous will go away.

Then start rolling up the roll. Roll up from the cut part that is skin-free. And then twist into the skin in one piece. On the outside, tie the roll tightly with a thread in several layers so that it is securely tied.

Put some onion husks in a saucepan and lay out the roll. Then add more husks and bay leaves. Fill everything with water so that it covers the roll completely. Put on a heat and let the roll boil. Cook it for 2-2. 5 hours, depending on the thickness.

Leave the finished roll to cool well and lie for several hours in the refrigerator. To give it a richer aroma, you can lubricate it on the outside with crushed garlic. Cut the roll into mugs and treat. Enjoy your meal!