Puzanina is the ventral part of the pork carcass, which is characterized by the presence of a layer of meat and fat . After baking, the roll is covered with a rusty glossy crust that gives the dish not only an interesting texture, but also an attractive appearance.
The recipe for a roll of puzanin in the oven
Ingredients:
- fennel seeds - 2 tbsp. spoons;
- black pepper peas - 1 teaspoon;
- garlic - 3 cloves;
- thyme - 1 bunch;
- olive oil - 3 tbsp. spoons;
- pusanin - 2 kg;
- lemons - 2 pcs.
Preparation
Fechel and pepper fry in a hot skillet without oil for a couple of minutes. Fried spices grind with a mortar and pestle, along with a good pinch of sea salt and 3 cloves of garlic. The resulting spicy paste is mixed with 2 tablespoons of olive oil.
Pork belly is washed and drained. We lay the meat skin down, after which we distribute the garlic mass over the entire surface. On top of the garlic paste, lay the fennel branches. We fold the poodle in a roll and fix it with twine. We put the prepared roll into a refrigerator for 2-3 hours.
Before baking, rub the skin with the remaining olive oil and salt. We cook the roll at 200 degrees 30 minutes, after which we water the pusanin juice with 2 lemons and return it to the oven for 2 hours, reducing the temperature to 180 degrees. After the time has elapsed, add heat again and raise the temperature to 220 degrees for 30 minutes. Before serving, the roll should stand for 20 minutes.
Boiled roll from puzaniny
Ingredients:
- fat pusanin - 1 kg;
- garlic - 1 head;
- bay leaves - 4-5 pcs .;
- black and red pepper, salt - to taste.
Preparation
A piece of puzanina with fat is well cleaned with a knife from the skin, if necessary, washed and
A piece of puzanin generously rubbed with salt and pepper from all sides. In the meat, we make deep incisions with a small knife and put pieces of garlic in them. In addition to garlic, you can cook meat anything: carrots, peppers, capers or fragrant herbs. Top with puzanin crumbled laurel leaf.
We fold the puzanin into a roll, fix the roll with twine and put it in a bag. We boil pusanin right in the package, in boiling water for 3-3.5 hours. Before serving, meatloaf should be completely cooled in the refrigerator, and then cut into thick pieces and served to the table.