Boiled bacon roll- one of the varieties of delicious snacks that can be prepared from lard. Thick fat is perfect for salting, and if it also has a meat layer, then there is nothing better than making bacon from it or baking it in the oven in spicy spices or smoking it.
In addition, I recently discovered for myself another very tasty dish - bacon roll. Moreover, you can cook both boiled lard roll, and smoked or baked in the oven. With a little effort, an unremarkable piece of bacon can turn into a delicious snack.
Today I want to show you how to cook boiled bacon roll - a step by step recipe with a photo. I propose to cook not just in salted water, but in a decoction of onion peel. Thanks to the husk, the fat will become like smoked. Roll of lard with meat layer, boiled in onion peel turns out to be incredibly tasty if you make it with a filling. As a filling, you can use dried apricots, carrots, walnuts.
Ingredients:
- Thin fat - 1 kg.,
- Onion peel - 2 handfuls,
- Bay leaf - 2 pcs.,
- Water - 2 liters,
- Salt andpeppers - to taste,
- Carrots - 2 pcs.
Boiled lard roll - recipe
Place the onion skins in a saucepan. To prepare a boiled lard roll, you can take the husks of ordinary white onions, as well as red onions. Rinse it with cold water to wash away dust particles and other contaminants.
Put in a saucepan. Add a pinch of salt and bay leaf. Fill it with cold or immediately hot water. After boiling the onion broth, let it boil for another 10 minutes. While the decoction of the onion peel is being cooked, you can, in order not to waste time, start preparing the bacon roll.
So that the lard can be wrapped in a roll, we use, as I wrote above, thin lard with a skin. A very tasty roll will turn out from overgrown lard (the so-called lard with a layer of meat). This is how my piece of lard for the roll looks like. Before cooking, I always rinse the bacon with cold water and dry it with napkins or paper towels.
To make a bacon roll delicious, you can’t do without spices. You can take ready-made spices for lard or meat, or mix your favorite spices. For the lard roll boiled in onion skins, I used paprika, curry, thyme, black pepper, ginger powder and coriander. Mix all spices in a separate bowl.
Add salt to spices to taste.
Mix spices with salt.
Generously grease the lard with your hands on all sides.
Now we need carrots. Grate it on a medium or fine grater. Lay carrots on top.
Now you need to make a roll out of fat. To do this, wind a piece of lard with a “roll”. Rewind it tightly with a thread so that it does not unfold during the cooking process.
You can tie a roll of lard with a special weave, as you tie sausages or meat for smoking. Put the finished bacon roll into the onion peel brine.
Boiled bacon roll. Photo
Boiled lard roll: recipe
- To form a roll, you need to take our piece of bacon and make notches on it to the very skin with a step width of about 2-3 cm each.
- Salo carefully (to taste) rub with salt and pepper. Garlic is peeled and crushed (or three on a grater). With the resulting mixture, we also rub the salso. If you don't want to mess around with garlic, you can buy granulated garlic. It can be found in the condiment section. By choosing granulated garlic, you will not only save time on cooking, but you will also be able to evenly distribute the taste of this spice throughout the dish, which is also important.
- Now we roll the prepared piece of lard with a tight roll and carefully tie it with a strong thread so that it does not unwind in any case.
- Roll of lard with meat layer boiled it will turn out more tender if you pack it in a plastic bag, add bay leaves and peppercorns there, and tie it tightly. Put in another bag and tie it again.
- We lower the roll into boiling water and cook for about 40-50 minutes.
- We take out the finished snack from the package and cool. Then we put it in the freezer.
- You can serve the roll by cutting into thin slices and decorating with sprigs of fresh herbs.
Enjoy your meal.
Such boiled bacon roll recipe you and your guests will appreciate it.
Salo roll with skin baked in the oven
Salo turns out very tasty if you bake it in a roll in the oven. You can roll the roll with the skin, after washing and drying it. And in order to give the dish an additional aroma and a special original taste, you can add mustard, garlic, as well as many other spices and aromatic vegetables to the bacon in the roll.
One of the most delicious cooking options is a bacon roll with carrots, mustard and garlic. This spicy roll will have both spicy and sweet notes. It is carrots that add a delicate taste and present this dish to us in a new way. And without garlic and mustard, cooking lard is generally difficult to imagine. Together they give the dish a delicious taste and aroma.
A bacon roll baked in the oven takes on a very appetizing look. The skin of bacon, baking, acquires a beautiful golden hue. Cutting into portions is a pleasure. This amazing dish will decorate any holiday table!
Preparation time: 3 hours
Cooking time: 1 hour
Ingredients:
- Thin pork lard with skin - 700 g
- Fresh carrots - 2 pcs.
- Bulb - 1 pc.
- Mustard - 2 teaspoons
- Garlic - 1 head
- Pepper mix - 2 teaspoons
- Salt - 1 tablespoon
- Honey optional - 1 teaspoon
- Hot red (capsicum) pepper - to taste
Read also:
How to cook a bacon roll in the oven
1. Use thin skinned lard for this recipe. Thanks to the skin, your finished roll will keep its shape well. Do not take thick fat, otherwise it will be difficult to roll the roll in the future.
2. In a mortar, grind the garlic with salt and grease the surface of the fat. At this stage, you can add 1 teaspoon of honey. Do not worry, you will almost not feel the sweetness in the finished dish. Honey will give the fat only very pleasant fragrant notes.
Add mustard to the layer of fat. Sprinkle with the pepper mixture.
3. Grate carrots on a Korean grater and spread over the fat. Add grated onion and garlic cloves to this. Use chili peppers in this recipe if you like.
4. Twist the bacon roll tightly, tie it tightly with a thread. Send it in a bag and put it in the refrigerator for two hours. During this time, the fat will marinate.
5. Heat the oven to 200 degrees. Wrap the roll in several layers of foil and send it to the oven for 40 minutes. If the juice from the marinade remains in the package from the roll, drain into a separate bowl.
6. Unroll the roll. After baking in foil, there may not be a crust. To do this, mix the remnants of the marinade with the released juices near the roll. Add ground sweet paprika and soy sauce 2-3 tablespoons. You can add 1 more teaspoon of honey or 1 teaspoon of sugar to make a caramel crust.
Coat the roll with this mixture and place, already without foil, in the oven. Bake until a delicious, beautiful crust appears. It takes approximately 10-15 minutes at 190 degrees. To make the crust more saturated, coat the roll with the prepared mixture every 3-4 minutes.
7. Leave the finished roll until completely cooled, only then remove all threads. Otherwise, not completely cooled roll may itself turn around.
8. Here is such a tasty and ruddy bacon roll baked in the oven. To serve, cut the cooled lard roll with skin into thin washers. Bon appetit!
The finished roll can be stored for up to 3 months in the freezer. To do this, you must first wrap it in several layers of foil, and then in a plastic bag. Frozen lard is also easy to cut. No defrosting time required.
Insanely delicious boiled thin bacon roll.
Recipe for cooking with filling, which, in principle, can be any. Main idea!
Boiled bacon roll in itself is a simple, tasty and very satisfying dish. Taken from Ukrainian cuisine. You can easily cook it at home using a step-by-step recipe with attached photos.
To do this, you will need the simplest and most affordable products.
Namely:
- Thin lard, which can be easily rolled into a roll.
- Quite a bit of chicken for internal stuffing. You can also use pork or beef meat!
- Spices (regular salt, garlic and pepper).
From these ingredients you will get a delicious Ukrainian appetizer or filling for sandwiches.
- We prepare the products necessary for the roll:
2 kg of thin lard, one chicken leg and spices.
2. If the fat is a little thick, as in our case, it needs to be cut off, otherwise you will not be able to roll a tight roll. You can make lard from scraps or use them for frying in first courses.
3. Salt and pepper the prepared piece of bacon to taste. We do not save! Then we put on it the chicken leg cut into small pieces without the skin. You can also add chopped carrots here (it will give a beautiful color, but also a taste of boiled carrots, which not everyone likes), you can use any greens and garlic (if you are not afraid of the subsequent smell from the mouth).
4. We wrap the fat in a tight roll without voids in the middle and tie it with threads. Now you can immediately put it in a saucepan filled with water and send it to cook over low heat for 1.5 hours. But in this case, a significant proportion of the fat will be melted, and the taste of the roll will not be the same at all.
5. Therefore, you can do otherwise.
We wrap the roll in a regular food bag (for example, from under the bread), squeeze out the air, tie it tightly and put it in cold water, and then send it to the stove for the same 1.5 hours. If you are afraid that the polyethylene will melt during the cooking process, you can wrap the roll in a culinary sleeve, but believe me, this is not necessary, because the food bag, gradually heating up with the water in the pan, does not melt. Yes, you can put a couple of bay leaves and a few black peppercorns in water (in the first cooking option) or in a bag (in the second) to enhance the aroma of spices.
6. We cool the finished boiled lard roll, wrap it with paper or foil and send it to the refrigerator for storage. As we have already said, it is stored for quite a long time. And we serve sliced salo with bread, mustard or horseradish. Balsamic sauce is also good.
That's all wisdom. Yummy!
Pork lard roll in skin is a traditional Ukrainian dish, natural and very tasty.
Such a meat delicacy is baked in a conventional oven.
Any housewife will master the recipe for a lard roll, the main thing is to choose the right main product for its preparation.
Fat must be bought fresh with a skin, layers no more than 2 cm thick, 0.5 kg each.
Undercuts will not work, you can take a less expensive lard with a small slot of meat and soft skin from the sides of the pig.
If the skin is well behind the fat, then the pig was young. It is this fat that is needed for baking it in a roll.
Ingredients for 2 layers of fat:
- pork fat - 1 kg
- garlic - 1 head
- ground cumin - 2 tsp without a slide
- ground coriander - 2 tsp without a slide
- black and red hot pepper ground to taste
- chopped dry parsley - 2 tbsp. l.
- bay leaf - 12 leaves
- salt to taste
How to cook a bacon roll with a meat layer in the oven
1. Rinse the lard and thoroughly clean the skin of any dirt under running cold water.
2. Dry and remove the skin from it. If the skin is difficult to remove, place the lard on a board and separate it with a kitchen knife.
3. Rub the lard with salt on both sides, you should have about 1 teaspoon of salt for each layer.
4. Mix cumin, parsley and coriander and rub the bacon with them also on both sides.
5. Peel the head of garlic, cut the cloves with a knife into 2-3 flat parts and spread evenly into layers.
6. Scatter laurel leaves broken into pieces on top and sprinkle with red and black pepper. Leave for 10 minutes.
Alternatively, you can stuff a lard roll with fresh herbs, red currant berries, prunes, red onions. To make the roll of bacon in the skin more meaty, fill it with pieces of non-fat chicken breast.
7. Roll the rolls with your hands. Wrap each roll with pork skin and tie with cooking twine - this is a thread soaked in vegetable oil.
The rolls should turn out to be small - 0.5 kg each, with a diameter of 7-10 cm, otherwise the fat inside will not be baked.
8. Wrap one roll in foil, and put the second in a baking sleeve and secure with a clip.
You can bake a lard roll in an oven foil or in a baking sleeve, the tastes will be slightly different, so experiment what you like best.
9. Place the rolls prepared for baking in the skin on a baking sheet and place in an oven preheated to 180 degrees for 1.5 hours.
Step by step photo for the recipe:
10. Then take the baking sheet with the rolls out of the oven, unfold and transfer to a wire rack with a plate placed under it to drain excess fat.
11. Cool and transfer to a clean container, refrigerate for 3-4 hours to give a denser and more elastic consistency.
The excess fat drained from the rolls can be used in the preparation of any other culinary dishes, for example, fry potatoes with mushrooms on it.
12. Cut the finished baked bacon roll in pork skin into small circles before serving.
And you can serve with potatoes in any form - boiled, fried, baked, mashed potatoes, with rice and, of course, with borscht!
Mustard, ketchup and horseradish are offered with the roll.
For a holiday, you can include this type of roll in a traditional meat plate.
Bon appetit!