Roll of puzanina - it's original, but at the same timetime is simple in cooking a dish that will taste not only the household, but all invited guests. It should be noted that there are several ways to create this meat snack. We will present the two most simple and popular recipes.
We cook a roll of puzanin in the oven
The method of preparing the roll inthe oven is good because due to prolonged languor on a small fire the meat turns juicy and tender, and the spices and seasonings give it a stunning taste and aroma.
Such a roll from puzanina can be served to the table with a side dish or as a fragrant snack. To make this unusual dish yourself, you should prepare:
- puzaninu as fresh as possible - 1-1.5 kg;
- salt cooked medium - at its discretion;
- pepper fragrant crushed - to taste;
- bay leaf is not large - 4-6 pcs .;
- garlic cloves - 4-7 pieces;
- cloves - 3 pieces;
- pepper peas fragrant - 10 pcs .;
- dried herbs any - to your liking.
Preparing the ingredients
Before you bake a roll of puzanin in the oven,should prepare the main products. The first thing to do is to thoroughly wash and then dry all the meat with a tissue paper. Then it should be placed in a small package or simply covered with a film, after which it is slightly repulsed, without seriously injuring the puzanin.
In the event that you get a thick piecemeat, it can be cut along, and then deployed so that you have a large formation, but thin. By the way, a roll of puzanin in the oven will be more delicious and unusual if the meat will have a skin. So if you have one, you do not need to delete it.
The formation process
Roll from puzanina formed quite simply.After the layer of meat is ready, it needs to be sprinkled with ground pepper and salt, and rubbed with chopped garlic. Next pusanin should be placed on a flat surface, then sprinkle it with a slightly crumpled laurel leaf. Similarly, you should use any spices you like, seasonings for meat and dried herbs. The more diverse these components will be, the smoother and more appetizing will be the roll.
If there is a desire, then the meat can be flavored with a small amount of horse radish or mustard.
Having carried out the described actions, you must turn the meat layer tightly into a roll, and then tie it with a strong thread.
Heat treatment and feeding to the table
As soon as the half-finished product from puzanin is ready,it is placed in a bag for baking and sent to the refrigerator for at least 2 hours. During this period of time, the meat should be well saturated with spices and seasonings.
After 120 minutes, the roll is packed in a baking dish or on a baking tray in a bag, then sent to a preheated oven for 2 hours (cooked at a temperature of 140 degrees).
After a while, the fire is turned off, but the dish is left in the oven for another 60 minutes. After cooling down completely, the roll is placed in the refrigerator for the whole night, and then cut and served to the table.
We make a delicious roll of puzanin in onion husks
If you do not like baked meat in the oven, then the dish in question can be cooked on a conventional stove. For this we need the following components:
- pork (puzanina) - a piece for 1.5 kg;
- cloves of garlic - 6 pcs .;
- salt cooked - per 1 liter of water 100 g;
- pepper fragrant - according to your taste;
- Onion husks - from 5-6 large bulbs.
Meat preparation
How should I make a roll of boiled puzanin? First you need to prepare a meat piece. It is thoroughly washed, dried with paper towels, and then carefully peeled off the skin.
If there is a desire, then the meat piece can be slightly repulsed by a culinary hammer.
Forming a roll
To form such a dish you need to stock up on spices and seasonings. If you do not want to get a roll with a pronounced flavor, then it's enough to use pepper, salt and cloves of garlic.
Mixing the dried spices in the bowl, you should carefullyrub the whole puzaninu. Further in a piece of meat it is required to make some small notches by means of an acute knife. After that, in the resulting holes, you need to place plates or halves of fresh garlic.
Once all the garlic is consumed, the meatthe layer is folded into a tight roll. To ensure that it does not fall apart, it is recommended to tighten it very tightly with thick threads. This will allow the roulette to retain its original shape even after prolonged cooking on the stove.
Heat treatment process
After the formation of the meat semi-finished productproceed to its cooking. For this, a pot filled with water is put on a strong fire and the liquid is brought to a boil. Adding onions to the onions husks and table salt, the meatloaf is carefully lowered into it.
Again bringing the liquid to a boil, you mustput the temperature at minimum. In this form, pork loaf is cooked for one and a half hours. During this time, the meat should be well prepared, become tender and tasty.
Next, take the roll from the broth, put in a colander and wait for a complete cooling. After that, it is sent to the refrigerator for 2-3 hours, and then removed, cut and served to the table.
If the boiled roll is too simple for you,then after heat treatment on the stove it can be sent to the oven (if desired). After soaking meat for about 20 minutes at maximum temperature, you will get a ruddy and delicious snack.
Helpful Tips
If you do not like the two presented ways of preparing a meat snack, then we suggest making a roll from puzanin in a multivark. To do this, you can use the baking or cooking mode.
