It seems to me that meat rolls on the table look better than just a baked piece of meat. The most delicious they are obtained from pork, especially from the peritoneum. For the holidays, I order the necessary parts from a farmer friend and am happy to cook this delicious treat for my family.
Ingredients
Step-by-step cooking recipe
Wash the meat, dry it with a paper towel and spread it on the table with the skin down.
Use a sharp knife to make a lot of shallow combs. Try to distribute the incisions evenly.
Sprinkle pork with salt, paprika, crushed garlic, fennel seeds, ground pepper and bay leaf.
Massage the meat thoroughly with your fingers so that the spices and salt get into the holes.
Tightly roll the pork into a roll and fix it with a culinary thread along the entire length.
Wrap the roll in baking paper, then in two layers of foil and put it in the refrigerator for a day.
Take out the meat, warm it up at room temperature for an hour and send it to the oven preheated to 160 degrees for 2 hours.
Leave the finished pork roll in the oven off for 20 minutes. Serve garnished with parsley.
