Steamed pork belly roll (Cuckoo 1054)

Category: Yeast bread
Steamed pork belly roll (Cuckoo 1054)

Ingredients

Brisket 1 kg
Salt 1 st. l.
Rosemary 1h l
Grill mix 1h l
Garlic 4 cloves
Pepper mix 0.5 tsp

Cooking method

  • Here's another pork brisket roll, a different cooking option, but I think the results are always great. The most important thing is simple and tasty.
  • Rub the brisket well with this whole mixture, except for the garlic and the grill mixture. And we leave it in an airtight container (preferably in a vacuum container) in the refrigerator, I had it for 3 days. As a rule, I do not do less than two days. Three days later, we take out the brisket and rub the inside of the breast with crushed garlic and a mixture of herbs for the grill, roll it over with flagella and wrap it in several layers of foil. Cooking in a cuckoo on mode Steamer-Turbo 40 minutes, then cool the roll in foil and cut after cooling completely.
  • Steamed pork belly roll (Cuckoo 1054)

Time for preparing:

40 minutes

Admin

ABOUT! and the truth is still an option, and a win-win brisket is always delicious

Take it as a keepsake, thank you
Tanyulya
Admin, Thank you . My husband eats, he likes it, but I like that without much hassle, it always turns out tasty and without any additional chemicals. byak, which are found in large quantities in store sausages.
Admin

And so that the roll turns out with even edges, does not bristle, I specially tie it up with tight threads and swaddle it.

Roll raw and ready

Steamed pork belly roll (Cuckoo 1054) Steamed pork belly roll (Cuckoo 1054)

Try
Larisa Sv
Tanya, I do that too.
Steamed pork belly roll (Cuckoo 1054)
julifera
Tanyulechka , you need the look of an experienced person - when comparing steamed and just boiled brisket:
if done on a steam, then lard, or rather fat, remains more in the layers than not for a couple? or does it drain as much as possible to the bottom?
Admin

julifera, can I say my word

It seems to me that if the meat is in pieces and with fatty layers, then the meat will look better and taste more pleasant, if the meat is first laid out in a layer of pieces, try to roll them up in a roll, wrap them tightly with a bandage, you can also bandage them so that the pieces of meat lie more tightly and turned into a dense and even sausage - then it will keep its shape.

To taste and neutralize the taste of fat, you can now marinate the meat in a slightly acidified marinade, for example water with lemon, dry wine with water + spices, salt, garlic.

Now steam, marinated, bagged, foil, etc.
Of course, some of the fat will be melted, but the meat is marinated and will remain juicy.

It seems to me that you can do this
julifera
Admin - thanks for the advice, I'm going to steam

The day is just beginning, it's time to cook
Tanyulya
Admin, thank you HUGE for your help. Your advice is always to the point.
julifera, more and nothing to add. Marina is always in soy with the addition of balsamic. I prefer to make meat in foil. Good luck to you.
julifera
The meat turned out to be amazing, tender
I only did it without foil so that the fat would flow down as much as possible
Thank you Tanyulya for the recipe !!!

______________

For 1010 - 2 times in a row - Turbo at High pressure, the total time turned out to be 40 minutes.

When, after the first time, steam begins to release, she immediately pressed the cancellation of the program and immediately started Turbo again, then the Cuckoo abruptly stops releasing steam and switches to a new program
sazalexter
Tanyulya Delicious! I like it!
Tanyulya
Quote: sazalexter

Tanyulya Delicious! I like it!
Thanks for trying: flowers: Bon appetit.

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