You will need
    • For the first recipe:
    • pork skin - 500 g;
    • salt - to taste;
    • black pepper - 5 PCs;
    • onion - 1 piece;
    • vegetable oil - 3 tbsp. spoons;
    • light unfiltered beer - 150 g;
    • rice vinegar - 100 g;
    • garlic - 3 cloves;
    • ground black pepper - to taste.
    • For the second recipe:
    • pork skin - 500 g;
    • carrots - 2 PCs;
    • onion - 1 piece;
    • Bulgarian pepper - 1 piece;
    • salt - to taste;
    • pepper - to taste;
    • black pepper peas - 4 PCs;
    • garlic - 2 cloves;
    • Bay leaves - 3 PCs.
To make baked pork skins expand 500 grams of by-product on the table and cut off all excess fat, leaving only half an inch. The edges of the skins, trim and trim, then drop whole into boiling water and cook for 40 minutes, adding 5 grains of black pepper and salt to taste.
One large onion slice in large cubes and sauté in vegetable oil until Golden brown. Pour onion 150 grams of light unfiltered beer, bring to a boil, add 100 grams of rice vinegar and remove the pan from the fire.
Ready skin rinse with cold water, place in a baking dish and place on the bacon onion. Top squeeze through the press 3 cloves of garlic, and season with ground black pepper and salt to taste.
Fold the skin in half, covering the upper part of the filling, and then pour her a beer sauce. Again add salt and pepper and place in a preheated 180 ° C oven for half an hour. Skin then turn over and cook for another 20 minutes. The finished dish serve with boiled rice.
Prepare the pork skin roll. To do this, peel 2 medium sized carrots and cut into slices. One large slice onion half-rings. One pepper, remove the stalk with the seeds and slice it into thin strips.
Fry the vegetables in vegetable oil with salt and pepper to taste. Remaining oil drain. Place on top of bacon stuffed with roasted vegetables, roll the sandpaper into a tight roll and tie with string in several places.
In a saucepan boil water, sunflower to taste, add 4 peppercorns, 2 cloves of garlic, 3 Bay leaves. Place the loaf in the pan, and once the water again comes to a boil, reduce the heat and cook it for 2 hours. Ready roll cool, remove all skin, cut into serving pieces and place on a platter.