Roulade of pork peritoneum

Description

For the contest "Journey to ancient recipes". So prepare this roll on from generation to generation in our family. When grandparents killed the pig, he had done so many delicious dishes: the pudding and ears, fire-roasted, and sausage, and of course this ROLL!!! Now without him can not do any holiday table. Preparation takes about 2 days. But it's worth it!!! Juicy, tender meat with prozaikami and tender filling... with the smell of garlic...

Ingredients

Offal

1.5 kg
Carrots

2 piece
Pepper

1 piece
Salt
Black pepper
Garlic

10 tooth

Cooking

Wash the meat, DAB dry.

Make 2 cuts, so to speak "pocket". One wide, the second narrower.

Carrots wash, peel and cut into thin slices. My grandmother always did it with a knife. I'm doing this with a potato peeler.

Stripes is thin-thin.

Bell pepper cut into half rings. Pepper's grandmother didn't. This is our innovation, so to speak.

Garlic clear, skip through chesnokodavilku and mix with salt and pepper.

Spread this meat mixture inside and out.

Fill the "pockets" carrot and pepper.

To twist into a very tight roll and tie it with twine (I used multi-coloured laces). Put in the form (plate large, a roaster) and for a day put in the refrigerator.

The next day to get a loaf and place in a large pot (as I do), or in a roaster, pour 2/3 of water and put on fire. After boil, simmer on heat for 7-8 hours until all the liquid is gone. Very important!!! the roll should be on the PLATE, and in any case not in the OVEN!!!

After this stage to pull out and put under the press. I cover with parchment and put on top of jar. I remember that grandma had covered it with a towel, and pressed down on top of two bricks. And under pressure it has to be until then, until cool.

Once cooled, cut the rope and cut into pieces.

The taste is indescribable!!!

I hope that my baby, when I grow up, I will cook it :)))

Try it, I'm sure Your family will also have the taste!!!

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