Baked Brawn Roll with Black Pepper Recipe
Stew, cooked not according to a classic recipe, but in the form of a roll with black pepper and carrots. And inexpensive, and guests are not ashamed to serve.
Servings
6
Cook Time
90minutes
Servings
6
Cook Time
90minutes
Ingredients
Instructions
  1. Fill the pork skin with water and cook (without salt) until soft (about 1.5-2 hours). Allow to cool completely. Water for the preparation of skins is not specified in the ingredients, pour it so that it barely covers.
  2. Pass the cooled boiled pork skin and raw meat through a meat grinder 2-3 times. Add salt, 50 ml of water and crushed garlic, mix well and leave for half an hour in the refrigerator.
  3. Spread the minced meat on a sheet of foil with a layer of 1 cm, sprinkle it abundantly with black pepper (it took me about 1 tbsp. l.)
  4. Put the carrots on one side. If the carrots are thin, it is better to whole. I had a big one, so I cut it off. It is better to boil the carrots slightly (until soft), raw carrots may not have time to cook
  5. Roll up neatly into a roll, wrap in 2 layers of foil, put in any shape. Cook in the oven, slowly raising the temperature from 50-60 to 120-150 °C. Cook for about 2 hours. Cool the finished pancakes, without unwrapping, in foil for about 12 hours. When cooling down, you can slightly press down with a load so that it shrinks better. I covered it with a cutting board and put a pot of water on top.
  6. Then remove the foil and cut into slices. Serve with mustard. There are a lot of gelling substances in pork skin, and it “seizes” perfectly.
  7. Bon appetit)
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