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Salad roll
A roll of lard skin is a healthy and high-calorie food. It is well suited for a festive table both as a separate dish and as an appetizer. For the roll, choose a long piece of lard so that you can roll it up. When buying, give preference to lard from the loin (from the back) - it is soft and tender. Also pay attention to the color: the lard should not be yellow or gray. This means that it is old or spoiled. Add your favorite spices to the roll.
How to cook Salad roll
Step 1
Start cooking. Mix finely chopped garlic from half a head, honey and salt in a bowl. Spread the resulting mixture on the inside of the lard. Spread mustard on top and sprinkle with pepper. Grate the carrots and spread over the lard. Add chopped onion and the remaining garlic cloves cut in half.
Step 2
Form a roll. Roll the roll tightly, tie it with a thread. Put it in a bag and leave it in the refrigerator for 2 hours to marinate.
Step 3
Bake the roll. Take the roll out of the refrigerator, wrap it in several layers of foil and place it on a baking sheet. Put the baking sheet in the oven preheated to 200 ˚C. After 40 minutes, take the roll out of the oven. Open the foil and put the baking sheet in the oven again. Bake at 190 ˚C uncovered for another 10-15 minutes to form a crispy crust.
Step 4
Finish cooking. Cool the pork roll completely. Only then remove the strings from it. Cut the baked roll into thin slices.
Salad roll - FAQ About Ingredients, Baking Time and Storage
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