A firm pork roll provides complete protein and fat without unnecessary carbs. Curing, gentle heating, and overnight chilling make the slices juicy, elastic, and aromatic.
RDA per 100 g?"By products" shows nutrients as in the original ingredients. "Prepared" takes into account the average nutrient losses for the main cooking method: baking.
Pork, Nitrite salt, Coriander (cilantro seeds), Black pepper, Nutmeg, Garlic
Slice: 25 min. Let it stand: 2 day. Bake in the oven: 3 h. Chill in the refrigerator: 12 h.
Keto, LCHF: Recipes, Rules, Description$$$
Odessa
Pound pork steaks (1000 g) well and lay them in a sheet on film. Mix nitrite salt (18 g), coriander (3 g), black pepper (5 g), nutmeg (1 g), and garlic (3 g), then season both sides of the meat.
Roll tightly, wrap in several layers of film, tie, and cure for 2-4 days at 2-4 °C. Before cooking, warm for 1.5-2 hours at 50-60 °C so the meat develops color.
Cook in the oven: place the roll in a cold oven, insert a probe, and heat at 50-60 °C until the center reaches 50 °C. Raise the oven to 80-90 °C and cook to 69-70 °C inside. Cool and chill overnight.
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