If I come across a completely lean ribbon, then I definitely buy it so that I can either, or, or, as in this recipe, bake it with spices.
The good thing about this recipe is that the cooking result is good both hot and cold. Hot - as a main course, and cold - as an appetizer or as part of a sandwich.
Preparation takes only 10 minutes. Roasting takes 2½ hours or more, depending on the size of the piece of meat.
For baked pork belly you will need:
- Ribbon of pork belly. Maximum lean. Here 800 grams.
- Garlic
- Freshly ground black pepper.
- Bay leaf.
- Your favorite spices. I used NOMU's Smokey Peri-Peri blend. ( Ingredients: sugar, chili, salt, paprika, garlic, onion, coriander, black pepper, mustard, parsley, cumin, oregano, ginger )
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Preparing Roasted Pork Belly as easy as pie.
Peel the garlic, cut each clove in half lengthwise.
Using a thin sharp knife, we make punctures in the meat and use the knife (this is more convenient) to stuff the pork with garlic.
Place a piece of pork on foil. Pepper, salt and rub with spices on all sides.
Place the bay leaf under the piece and on the piece of meat.
Wrap the meat very tightly in foil, preferably in several layers.
Place on a baking sheet and place in the oven, preheated to 200ºC.
We keep it at 200ºC for the first 20 minutes, then lower the temperature to 160ºC-170ºC and leave for another 2 hours.
The main thing here is that the pork is cooked at a low temperature, albeit for a long time. This allows the meat to remain completely tender, and gentle heating does not render the fat as much.
After 2½ hours, turn off the oven, but do not immediately remove the meat. Let it sit in the oven for another 15 minutes.
As I already said, you can immediately cut the hot meat into pieces and use it as a main dish.
You can drain the juice from the foil, put it in the refrigerator after cooling, and use the resulting brisket as a cold appetizer or for sandwiches. Moreover, after cooling and refrigeration, this brisket holds its shape very well when cut. When hot, you have to cut it quite thickly, from 1 cm thick.
In both cases, the meat is very tender, aromatic with garlic and spices. The low cooking temperature allowed the fat layers to cook rather than melt. The meat part is completely soft and dense at the same time.
That's all, actually.
This dish goes well with mustard and horseradish.
And beer. Or 50 grams of white.
Among meat products, pork belly is perceived by many as meat suitable only for frying. But this is a mistaken opinion. Boiled brisket is a tasty and tender dish that should be avoided unless you are on a diet. True, during the cooking process you need to follow some rules.
General principles for cooking boiled brisket
Firstly, for cooking it is better to choose a piece of brisket that is not very fatty; it should contain the same amount or more meat than lard. However, layers of fat are also necessary.
Secondly, before cooking, the brisket is often subjected to salting or some other preparatory treatment.
Third, it is necessary to cook the brisket with the addition of various spices, which will give this tender meat a more distinct piquant taste.
To cook boiled brisket with a lot of spices, you should sew a bag from two layers of gauze, boil it in two or three waters to ensure that it gets rid of the pharmaceutical smell and use it that way. Cover a piece of brisket with various spices (coriander, juniper, allspice, cloves, etc.) and, after giving it some time, depending on the recipe, lie with them under pressure, carefully put everything together in a bag and cook like that. However, you can wrap the meat with spices in a piece of boiled gauze or even cook it just like that, adding more spices to a small amount of water.
It is often recommended to stuff the brisket with, say, garlic. To do this, make deep cuts with a sharp knife and insert thin slices of garlic into them. It is advisable to stir it often enough, then your dish will be tastier.
Recipe 1. Boiled brisket with ground pepper
Ingredients
Pork brisket – 1 kg
Bay leaf – 5-6 leaves
Cloves – 5-6 buds
Black peppercorns – 10 peas
Garlic - head
Ground black pepper
Paprika powder
White pepper
(you can use the Pepper Mix mill)
The amount of ingredients indicated is approximate.
Cooking method
Rinse the brisket and peel the skin with a knife just in case.
Boil water, add salt, peppercorns, cloves and bay leaves. Cook for approximately 50-60 minutes, making sure that the water covers the meat at all times. During the process, it is better to turn the piece of brisket several times.
Leave in water until cool.
Remove the boiled brisket from the broth and rub with a mixture of peppers and finely chopped garlic. Wrap very tightly in foil and leave in the refrigerator overnight.
This brisket can be served as an appetizer or as a second course with a vegetable side dish and horseradish or mustard.
Recipe 2. Boiled brisket with spices
This boiled brisket can be served immediately after cooking and can be eaten either hot or cold.
Ingredients
Pork belly – 800 g
Onion – 1 large onion
Garlic – 1 large head
Bay leaf – 5-6 leaves
A large bunch of spicy herbs (parsley, basil, rosemary, thyme - the hostess’s choice)
Black peppercorns
Allspice peas
Cooking method
Place a head of onion and a head of garlic into boiling salted water, without peeling or cutting them, a bay leaf, herbs tied into a bunch, and peppercorns. When the water boils again, add the brisket.
Cook for approximately 1.5 - 2 hours, making sure that the water does not boil away.
Remove brisket from broth and serve hot or cold. If you would like to serve the cooked brisket cold, allow it to cool in the broth.
Recipe 3. Brisket boiled in brine
This version of boiled brisket differs in taste from those suggested above and is reminiscent of boiled lard.
Ingredients
Pork belly - about a kilogram piece
Salt - at the rate of approximately 1 full large spoon per liter of water
Black peppercorns
Allspice peas
Hot pepper - piece
Bay leaf – 3-4 leaves
Onion – 1 piece
Cooking method
Dissolve salt in hot water, add onion cut in half, bay leaf and peppers. Add a piece of brisket and cook for about 40 minutes at a barely noticeable boil.
Leave in brine for a day, then remove and use as a cold appetizer with horseradish, mustard or adjika.
Recipe 4. Boiled brisket in onion skins
This is probably the most famous boiled brisket recipe. The dish tastes like boiled smoked brisket and is served cold, cut into slices.
Ingredients
About a kilogram piece of pork belly
Husk of 2-3 onions
Garlic – 1 head
Black pepper, cloves, coriander - to taste
A bunch of any herbs
Cooking method
Place the onion peel in cold water and boil it for about a quarter of an hour, then remove. To do this without difficulty, it is better to immediately put the husks in a gauze bag or knot. By the way, when coloring eggs for Easter it is better to do the same.
Salt the water. Dip a head of garlic, peppers, and a bunch of herbs, disassembled into cloves, into it. Add the brisket and cook for about an hour.
Remove the meat from the broth, wrap in foil and leave in the refrigerator for a day. After this, you can cut the brisket into slices and eat it as a cold dish.
Recipe 5. Boiled brisket rolls
This interesting and tasty dish can be prepared from a piece of brisket if it is too thin for any other preparation. To make a delicious boiled brisket roll, you will need a piece, possibly with skin, about 3-4 cm thick, or even thinner.
Ingredients
Thin piece of pork belly
Garlic - a lot, a couple of heads or, if desired, more
Pepper mixture
Favorite herbs, such as parsley or basil
Bay leaf
Black peppercorns
Cooking method
Wash the brisket and scrape it out. If the skin is very tough, it is better to cut it off. You can lightly beat the piece, covering it with film.
Chop the garlic and herbs. Rub a piece of pork with salt and pepper, roll it up and tie it with white thread.
Boil salted water, add peppercorns and bay leaves to it, place the roll. Cook the meat for about an hour and a half, making sure that it is always completely immersed in water.
Cool in the broth, remove and remove the thread. Cut into circles. Can be served as a cold dish with horseradish or mustard, or heated in a frying pan.
Recipe 6. Boiled brisket “Salty”
To prepare boiled brisket according to this recipe, it will take several days: first the meat must be salted, then boiled, then marinated for some more time. But the taste is amazing.
Ingredients
Meaty piece of pork belly
Ground black pepper
Garlic – 1-2 heads
Cooking method
Rub a piece of pork belly with salt, sprinkle with black pepper, wrap in cling film and put in the refrigerator for two days.
Unwrap and place in boiling water. Cook for about an hour and a half, check for readiness by piercing with a knife. During the cooking time, the piece of meat should be turned several times.
Take out the finished brisket and generously stuff it with garlic while still hot. Immediately place the meat, skin side up, under pressure and refrigerate overnight. This brisket is good cold.
Recipe 7. Boiled brisket in spices
This boiled brisket can be eaten either cold or hot.
Ingredients
Pork belly – 1 kg
Salt - 2 heaped spoons per liter of water
Sugar - 2 level spoons per liter of water
Bay leaf – 4-5 leaves
Cardamom, anise, star anise, thyme - to taste
Dry mustard
Garlic – 5 + 5 cloves
Cooking method
Boil sugar, salt, mustard (a flat teaspoon), 5 cloves of garlic in pieces and all the spices in water. Cool.
Wash the brisket, scrape it, cut it into large pieces. Place these pieces in the marinade and refrigerate for five days. It is necessary to take out the container every day and mix the meat, and if the liquid becomes low, add more.
After five days, remove the brisket and shake off the remaining marinade with a napkin. Sprinkle with spices and coat with chopped garlic. Then wrap the meat tightly, first in cling film, then in foil. Place in a small amount of boiling salted water and cook for 45-60 minutes, making sure that the water does not boil away.
Cool directly in the broth. Then remove the brisket from the foil and film and place it in the refrigerator for a couple of hours. This dish can be used as breakfast, put on bread, or served to guests as a cold appetizer.
Recipe 8. Spicy boiled brisket
Another cooked brisket recipe for breakfast or snack.
Ingredients
Pork belly – 1 kg
Garlic – 5 cloves
Bay leaf
Salt – 100 g
Adjika – 2-3 tablespoons
Black pepper
Cooking method
Boil water, add spices and add brisket. Cook for about an hour. Cool in water and place covered in some cool place, but not in the refrigerator, for two days.
Remove the salted boiled brisket from the brine, pat thoroughly with a towel and rub with minced garlic mixed with adjika.
Place the brisket in a plastic bag and leave it in a loosely sealed bag for a couple of hours at room temperature.
Place in the refrigerator. Once the dish has cooled thoroughly, it can be eaten with spicy seasonings or simply on a sandwich.
Recipe 9. Boiled brisket with beans and lentils
This boiled brisket recipe is suitable for both lunch and a hearty dinner.
Ingredients
Pork belly – 1 kg
Red beans – 1 cup
Green lentils – 1 cup
Garlic – 1 head
Tomato paste – 2-3 tablespoons
Cooking method
Rinse the beans and soak overnight. In the morning, add fresh water and let it cook. Rinse the lentils and add the red beans to the water an hour after the start of cooking. Wash the brisket, scrape the skin, cut into small pieces and place there. Cook for 40 minutes, only after that you can add salt and add garlic cut into large pieces. Cook for another 10 minutes, stir in the tomato paste. Boil for just another minute and turn off the heat. Let simmer covered for at least 15 minutes.
Cooking time depends on many factors, so do not take these instructions as an immutable requirement. The readiness of the dish should be checked.
Recipe 10. Boiled brisket with cabbage
To prepare this dish, it is better to take brisket without skin. However, if you really like the skin, you can first boil the brisket along with it, then cut off the skin and chop it with a knife, and cut the meat and lard into medium-sized pieces, according to the recipe. Then add both to the dish. However, this is not for everyone.
Ingredients
About a kilogram of pork belly
Bay leaf - 3-4 pieces
Sauerkraut – 500 g
Capers – 3 tablespoons
Fresh white cabbage – 500 g
Black peppercorns – 10 pieces
Tomato paste – 5 tablespoons
Cooking method
Place brisket and seasonings into boiling water. Cook over very low heat for about 40 minutes. Meanwhile, put the sauerkraut in a saucepan or saucepan to simmer with a little water. Many people add a couple of teaspoons of sugar there.
Finely chop fresh cabbage. Place in a saucepan and mix with sauerkraut. Add capers and tomato paste.
Remove the brisket from the broth and cut into medium-sized pieces. Add the meat to the pan with the cabbage. Mix everything, pour broth so that it reaches the top of the cabbage and meat, but does not cover them.
Boil everything together for about 10 minutes until the cabbage is done.
- Pork belly is a very tasty and tender meat. Despite this, you shouldn’t get too carried away with it: it’s still quite fatty.
- Hot seasonings (horseradish, mustard, adjika), tomato, sauerkraut, garlic, and herbs will help “kill” the fatty taste of boiled brisket. All of these additions go well with brisket.
- If you want, you can partially cut off the fat and cut it into thin slices. By frying them in a frying pan over low heat, you will get excellent edible fat and cracklings. Cracklings will be a good addition to porridge, potatoes, cabbage, scrambled eggs, and the fat can be used for frying or stewing (for example, cutlets) or for cooking into soups.
- At the same time, you should not cut off the fat from the brisket completely: the taste will not be the same.
Pork belly is a popular product because it can be prepared in different ways: boiled, baked, salted. The main thing is to choose the most suitable recipe and purchase additional ingredients for cooking.
Cooking time: 3.5 hours.
Calorie content per 100 g: 390 kcal.
This recipe is considered the simplest, since ordinary spices are used to prepare it.
The ingredients are as follows:
- 1.5 kg brisket;
- 1 head of garlic;
- 4 bay leaves;
- 1 tsp salt;
- 0.5 tsp ground black pepper.
The dish is prepared as follows:
- Rinse the brisket thoroughly under water.
- Peel the garlic, wash it, cut it into slices.
- We make cuts in the meat in several parts, put garlic and bay leaves in them.
- Mix salt and pepper, rub the brisket, leave for half an hour.
- Preheat the oven to +180 degrees.
- Wrap the brisket in 2-3 layers of foil and place in the oven for three hours.
All that remains is to cut the meat into portions and serve it to the table. When cooked, lard will be released from the brisket, which can be collected in a jar and used later in the preparation of porridge and vegetables.
An unusual recipe for cooking in onion skins
Cooking time: 80 minutes.
Calorie content per 100 g: 505 kcal.
It's quite simple to prepare. The following ingredients are needed:
- 600 g pork belly;
- 1 liter of water;
- 100 g salt;
- 10 g onion peel;
- 5 pieces. peppercorns;
- 6 cloves of garlic.
First you need to collect onion peels - for this you should peel about 5-6 onions. It is very important to ensure that the husk is not rotten or wet. The collected husks must be rinsed in water to remove sand and dust, collected in a deep container and filled with water. Stir the contents several times and change the water at least three times.
Next, transfer the husks into a saucepan, fill with clean water and place on the stove. Add salt and spices to the container and mix. Some housewives may feel like there is too much salt, but the pork will absorb as much as it needs. Boil for 10 minutes, put pork in the pan.
It is important that the liquid completely covers the brisket.
Bring the meat to a boil, set aside for 30 minutes - about ten minutes before the end you need to add garlic to the pan. Then remove the pan from the stove, cover it with a towel and leave it there until the liquid has cooled. During this time, the onion skins will give the brisket a beautiful yellow color.
All that remains is to take out the meat and chop it finely.
An important point: onions have strong coloring properties, so for cooking it is best to use dishes with a dark coating.
Juicy and tender pork roll
Cooking time: 90 minutes (+4 hours).
Calorie content per 100 g: 518 kcal.
The roll prepared according to this recipe will be hearty and tasty. It can be served with potatoes and vegetables, cut into small but thick slices.
We need:
- 1 kg brisket;
- 5 tbsp. olive oil;
- 2 cloves of garlic;
- 1 tsp Provençal herbs;
- 2 onions;
- 0.4 kg champignons;
- 1 carrot;
- 2 tbsp. breadcrumbs.
First you should prepare the meat: rinse it under water, cut it so that the piece of meat turns into an oblong layer - this will make it more convenient to prepare a roll. Then carefully beat the piece with a wooden hammer.
You will learn how to properly marinate pork so that the meat is juicy and tender.
Knuckle in beer is one of the favorite dishes of the stronger half of humanity. In ours we will tell you how to prepare it.
In a separate container, mix oil, finely chopped garlic, spices and salt. Rub a piece of meat with the resulting mixture, put it in a bag or container, and leave to marinate in the refrigerator for 4 hours.
Also prepare the filling: wash and peel the onions, carrots, mushrooms, cut into small pieces. Place the onions and carrots in a frying pan to sauté, fry the mushrooms in a separate container - the liquid should completely evaporate from them. Then combine all the ingredients, add salt, spices and breadcrumbs.
Take a piece of meat out of the refrigerator, spread the filling inside and roll it into a roll. Secure the ends with thread, place in the oven for an hour, temperature +180 degrees.
If you don’t want the whole kitchen to be splashed with grease stains while beating the meat, you need to place the pork in a bag.
How to salt meat
Preparation time: 60 minutes (+2 days for salting).
Calorie content per 100 g: 520 kcal.
For cooking you need the following products:
- 1 kg of meat;
- 1 liter of water;
- 10 peppercorns;
- 5 laurel leaves;
- 5 cloves of garlic;
- 1 chili pepper;
- mustard seeds, coriander and fennel seeds to taste;
- salt to taste.
The preparation is simple:
- Prepare the meat: wash it, cut it into rectangular pieces measuring 6*6 cm. Place in a deep container.
- Pour water into a pan (preferably an enamel one), add an egg or peeled potato, add salt and stir constantly until one of the ingredients floats to the surface (which means the salt has completely dissolved).
- Add all the spices to the solution, put it on the stove and cook for 5-7 minutes after boiling.
- Cool the liquid to +50 degrees, pour the resulting solution into the brisket so that the mixture covers the pieces completely.
- Cover the container with a lid and put it in the refrigerator for two days.
- After the specified time, all that remains is to cut the meat into pieces and serve.
Simple pork recipe in a bag
Cooking time: 150 minutes.
Calorie content per 100 g: 467 kcal.
You will need:
- 800 g brisket;
- 1 head of garlic;
- 0.5 tsp salt;
- ground black pepper to taste;
- seasoning for pork.
The brisket should be cut into two parts, sprinkled with seasonings, salt, pepper, and rubbed with garlic. Transfer the pork to a separate container, cover with a lid, and leave in the refrigerator overnight to marinate the meat well.
After this, you need to transfer the packages of meat (it is better to wrap them in 2-3 bags so that water does not penetrate inside) into a container with cold water and send it to cook for two hours, putting the pan on low heat.
If you cook in a slow cooker, set the “Soup” mode for 1.5-2 hours.
After turning off the stove, leave the meat in the refrigerator for another half hour, let it cool a little, then you can take out the pork. But it's best to wrap the brisket in foil and put it in the refrigerator overnight, after which it can be served.
Meat prepared according to this recipe will be tender, juicy, aromatic and ideal for the holiday table.
The most tender pork belly is a wonderful meat from which you can prepare dozens of delicious dishes.
Pink layers of meat between white waves of airy lard can awaken no less an appetite than tiramisu or fried potatoes. It’s important that buying fresh brisket won’t hurt your wallet (which can’t be said about a ready-made industrial product), and you can cook it very quickly.
Both everyday and holiday dishes are prepared from pork belly, causing constant delight among household members and guests. It depends only on the desire of the housewife whether to limit herself to a minimum of seasonings and spices or to show the wonders of culinary ingenuity and indulge in bold experiments. Stewing, baking, frying, salting, smoking, stuffing - you can do anything with brisket! In any case, the result is amazing.
Pork belly - general cooking principles
There are two main ways to cook brisket: hot or cold.
Hot cooking- frying, baking, stewing.
Cold way– salting and cold smoking, which is only possible with a special home smokehouse.
It takes a lot of time to salt and smoke meat: up to several days and even weeks. Therefore, if you need to quickly feed your family or welcome guests with rosy, tender brisket dripping with juice, there is nothing better than the oven or frying pan.
To prepare the brisket for cooking, simply wash and dry a whole piece of meat, cut out the bones and cartilage, and coat with a mixture of salt and spices. Next, you can stuff the meat with several cloves of garlic, place it in foil or a baking sleeve and place it in a preheated oven. After forty to sixty minutes, the delicious dish is served to the table along with baked vegetables, pasta, mashed potatoes, and stewed cabbage.
Pork belly is often marinated in brine and spices before baking. The meat becomes more tender and acquires the aroma of seasonings. Horseradish root, which needs to be finely grated, is very good for baking. Among the spices, you should take a closer look at ground black and red pepper, dried basil, dill, parsley, ground nutmeg, turmeric, rosemary, paprika, and juniper. Brisket soaked or baked with young garlic acquires an excellent spicy aroma.
Brisket is good not only hot, but also cold, so it can successfully replace unhealthy industrial sausage. For breakfast with black bread - just right!
You can stuff pork belly with anything. Mushrooms, vegetables, apples, walnuts, dried fruits, green onions, cheese, minced meat and even a boiled egg can serve as wonderful minced meat. Stuffing allows you to transfer a dish from the category of appetizers to the status of a hearty main dish.
Pork belly with pineapple on a carrot “pillow”
The original method of cooking pork belly on a “bed” of fresh carrots allows you to get not only excellent meat, but also a side dish for it. Pineapple rings will make the aroma of baked brisket very subtle and delicate, giving the meat a wonderful sweet and sour taste. You will need a not very fatty piece with a lot of meat layers.
Ingredients:
A kilogram of meat with skin;
A can of canned pineapple or six rings of fresh;
One large carrot and six young thin ones;
A mixture of peppers and coarse salt;
One and a half tablespoons of Bavarian mustard;
A tablespoon of regular hot mustard;
Five spoons of mayonnaise;
Packaging of ready-made mixture “Herbs of Provence”;
A spoonful of dried basil.
Cooking method:
Cut the prepared piece of meat crosswise from the inside so that the distance to the skin is at least two to three centimeters. Rub with pepper and salt.
Cut peeled large carrots into thin rings and stuff them into the cuts in the meat.
Cut the pineapple into thin half-rings and also insert into the meat slits next to the carrot rings.
Peel young thin carrots and cut lengthwise.
Place carrot halves in a greased baking dish.
Place the brisket on the carrot “pillow”. The shape should be such that the brisket is cramped in it: this will prevent the meat from falling apart into pieces during heat treatment.
Mix mayonnaise with mustard, pepper, dried herbs, salt and coat a piece of meat with marinade. Leave two or three spoons of sauce for later, tightly closing the container.
Place the mold in the refrigerator for two to three hours so that the brisket is thoroughly marinated. If possible, you can marinate the meat longer – 10-12 hours.
Preheat the oven to 200 degrees, turning on top and bottom heat.
Remove the meat and coat again with the remaining marinade.
Bake the brisket for 25 minutes at 200 degrees, then set the switch to 180 degrees and bake until done (about another hour).
Serve the meat, cutting into portions. As a side dish, offer the carrots on which it was baked.
Pork belly in sour cream sauce
Sour cream sauce will give the pork pieces a delicate sour-creamy taste. Meat prepared according to this recipe literally melts in your mouth. The recipe is simple, the number of ingredients is minimal, and the result is excellent! The best option to feed your family deliciously and inexpensively.
Ingredients:
Half a kilo of lean meat brisket;
Large onion;
Three tablespoons of vegetable oil;
Parsley (dried or fresh);
If desired, a ready-made mixture of spices for meat;
Salt and black pepper;
A jar of low-fat sour cream;
Spoon of flour;
Three tablespoons of butter.
Cooking method
Remove the prepared piece of pork belly from cartilage and bones, cut into small cubes and marinate in a spoon of oil, seasonings and pepper.
You can start cooking right away. If you have time, you should put the meat in the refrigerator to marinate for several hours or a day.
Heat oil in a thick frying pan and fry the meat cubes in it for about three to four minutes. As soon as the meat becomes light and an appetizing crust appears on the pieces, they should be removed from the frying pan onto a separate plate.
Cut the onion into half rings and sauté in the same oil where the meat was fried.
Place the meat back into the frying pan with the onions, add salt, add half a glass of water and simmer over low heat with the lid closed.
In a separate frying pan, heat the flour without oil until light brown. Add pieces of butter, melt, mix with flour, and pour in sour cream. The sauce should boil for one or two minutes. If it turns out too thick, you can safely dilute the sour cream-flour mixture with water.
Pour sour cream sauce into the meat and simmer for another half hour.
Fried pork belly
Juicy, tasty and surprisingly easy to prepare, pork belly is obtained by simply frying slices of meat in a frying pan. No marinades, spices, sauces - just meat, salt, pepper and a drop of vegetable oil.
Ingredients:
A small piece of meat brisket weighing up to 400 grams;
A mixture of five peppers;
A spoon of vegetable oil.
Cooking method:
The brisket should be taken with thin layers of lard.
Cut the prepared meat into slices no thicker than a centimeter. Salt and pepper.
Drop oil into the pan, rub with a paper towel or silicone brush, and heat.
Reduce heat and fry the meat slices on each side for at least four minutes. Use a spatula to press the entire surface of the meat to the bottom of the pan.
Pork belly stewed with mushrooms
You can cook pork belly by stewing it with mushrooms in literally half an hour. The highlight of the dish is the aromatic sauce, which must be served with meat and side dishes.
Ingredients:
A piece of brisket weighing up to 700 grams;
250 grams of fresh or frozen mushrooms;
Large onion;
One hundred grams of sour cream;
Two spoons of tomato paste;
One and a half spoons of flour;
Pepper mixture;
Vegetable oil.
Cooking method:
Cut the brisket into pieces two centimeters thick, marinate in a mixture of butter and pepper.
In a hot frying pan, fry the meat very quickly, for two to three minutes, in two steps. If you put the entire amount of meat into the pan at once, it will not cook and will release juice.
Place the meat on a separate plate.
Finely chop the onion and saute it in the same frying pan where the meat was fried for about four minutes.
Add mushrooms to the onion and simmer for five minutes.
Add flour to the pan, fry, stirring, for two minutes, then add tomato paste.
After a minute, pour in sour cream and half a glass of water from a hot kettle.
When the mushroom sauce boils, place pieces of pork in it, salt, add a mixture of peppers and spices to taste (for example, a spoonful of the prepared mixture “To the meat”).
Simmer covered over low heat for 15 minutes. If the meat is not tender, it is not fried correctly. Stewing should be continued until soft.
Home-style pork belly
Fragrant, soft, fantastically tasty pork belly, prepared according to a classic home recipe, will help out the housewife in any situation. You can make morning sandwiches from it, serve it as a side dish for dinner, or put it beautifully on a plate in the company of pickles and tomatoes to beautifully serve the holiday table. To prepare this universal product, you only need garlic, pepper and onion skins.
Ingredients:
A large piece of brisket with skin weighing up to two kilograms;
Four handfuls of onion peels;
Two liters of water;
Three tablespoons of coarse sea salt;
Three heads of garlic;
Ground red and black pepper.
Cooking method:
Prepare onion broth. Boil water, add salt, add washed onion skins and let it simmer for a couple of minutes.
Place the washed meat, cut into pieces of 700 grams. Cook over medium heat for fifteen minutes.
Turn off the gas and leave the meat in hot water for twelve to eighteen hours.
Remove the brisket, dry it, rub it with a mixture of peppers and chopped garlic, wrap it in parchment paper or foil and put it in the refrigerator for five hours.
Store meat in the freezer.
Pork belly in beer
A convenient modern multicooker is another way to cook pork belly quickly and without any hassle. The meat turns out soft, juicy, and thanks to the beer, spicy and aromatic.
Ingredients:
About a kilo of brisket on the skin;
Half a liter of light beer;
Favorite dried herbs;
Mix of peppers and salt.
Cooking method:
Pour beer over the prepared piece of brisket and marinate in the refrigerator for a day. If there is not enough foamy marinade and it does not cover the entire piece, it does not matter. You can simply turn the pork over from time to time so that it ends up in the liquid on different sides.
Pour the beer marinade into the multicooker bowl and place the brisket, skin side up. The beer should cover at least two-thirds of the meat piece.
Cover the meat with spices, salt, and dried herbs.
Select the stewing mode and cook the brisket for two hours. The meat needs to be turned over two or three times to evenly soak in the marinade and spices.
When serving, cut off the skin.
Pork belly with lentils
You can make a complete meal by baking brisket with green or brown lentils. The queen of legumes will be a worthy competitor to traditional potatoes. The whole family will love this aromatic dish.
Ingredients:
One and a half kilograms of brisket;
600 grams of lentils;
Two medium onions;
One or two large carrots;
Three garlic cloves;
Seasoning for meat to taste;
Two tablespoons of butter;
Four tablespoons of vegetable oil;
Pepper mixture;
Cooking method:
Rub the prepared piece of brisket with seasonings.
Place the meat in a mold, add a little water (no more than a glass), cover with foil and bake for an hour and a half at 180 degrees.
Pour water over the washed lentils, bring to a boil and strain through a colander.
Chop the peeled vegetables, chop the garlic with a knife
Pour vegetable oil into a saucepan, add butter and fry the onions, garlic and carrots in this mixture for ten minutes.
Combine lentils and fried vegetables in a frying pan and heat over high heat for five minutes.
Remove from heat, add salt and pepper.
Place the lentils in the pan with the pork belly, add one and a half to two glasses of water and bake without foil for another forty minutes.
Cover the dish with foil and bake for another ten to fifteen minutes to create a unique aroma.
Place the lentils on a wide dish, place chopped pieces of portioned brisket on top, and garnish with herbs.
Pork belly in citrus salt with Italian garnish
The subtle fresh taste and aroma of lemons will give pork belly a unique charm. Maple syrup will add piquancy, white wine vinegar will add spiciness. The highlight of the recipe is Mediterranean fava beans, which can easily be replaced with Russian garden young beans or green beans. You need to cook meat according to this delicious recipe at least once to enjoy its amazing taste and aroma.
Ingredients:
A kilogram of brisket without skin;
Four lemons;
400 grams of beans;
300 grams of savoy cabbage;
Two carrots;
Spoon of olive oil;
Half a glass of maple syrup;
A glass of balsamic vinegar;
Two tablespoons of white wine vinegar;
A teaspoon each of mustard and coriander seeds;
Fresh or dried Italian herbs (thyme, rosemary);
50 grams of coarse sea salt.
Cooking method:
Remove the zest from the lemon, mix it with salt and herbs.
Rub the prepared piece of meat with citrus salt and place it in the refrigerator for ten hours to marinate.
When the brisket is thoroughly marinated, you need to remove all the salt from it, wash it with clean cold water, dry it and put it in an oven preheated to 230 degrees for half an hour.
Switch the oven to a lower temperature of 120 degrees and bake the meat for another hour and a half.
Prepare the side dish. Blanch individual savoy cabbage leaves for three minutes.
Pour a marinade of oil, white vinegar, maple syrup, white peppercorns and heated coriander seeds over the cabbage. Place in the refrigerator for an hour.
Blanch the peeled beans and diced carrots for three minutes.
Thinly slice the pickled cabbage and mix with the blanched vegetables.
Lightly fry the vegetables in butter.
Prepare the sauce by simmering a little balsamic vinegar over low heat.
Serve wonderful meat with an amazing side dish.
Pork belly stuffed with eggplant and cheese
Pork belly stuffed with eggplant and cheese will replace a full meal. The combination of butter, red wine, olives and lemon marinade gives the dish an exquisite taste. The magical aroma is enhanced by notes of cloves, garlic, freshly ground pepper, green onions and herbs.
Ingredients:
A kilogram of pork belly;
Four medium eggplants;
A glass of dry red wine;
One fragrant clove;
Large onion;
Medium carrots;
Favorite fresh herbs (dill, celery, parsley, green onions);
200 grams of grated cheese;
One hundred grams of crushed breadcrumbs;
Half a jar of pitted olives;
Three cloves of garlic;
A tablespoon of freshly squeezed lemon juice;
Salt and pepper.
Cooking method:
Cut the onion into transparent half rings.
Grate the carrots.
Finely chop the greens.
Pour wine over onions, carrots and herbs, add salt and pepper to taste and heat everything until hot. Cool completely.
Cut the meat lengthwise, pour in the marinade and place on the top shelf of the refrigerator.
Cut the eggplants into thin slices, add salt and leave to release the juice.
Fry chopped onion and chopped garlic in a spoon of hot oil until golden brown.
Wash the eggplants with clean water, dry, mix with onion-garlic frying, grated cheese, chopped olives, green onions, breadcrumbs and lemon juice.
Season the minced meat with salt and pepper to taste.
Remove the brisket, place the minced meat in the cut, sew it together with thread or pin it together with wooden toothpicks.
Lightly grease a baking sheet or mold with vegetable oil, place the stuffed brisket and bake at 200 degrees until done.
- You can check the readiness of the baked meat using a fork or a sharp toothpick. If they easily pierce the piece of meat and no pinkish juice is released, then the brisket is ready.
- Another way to check is to cut the meat. If the center is still pink, the brisket is not ready and needs to be finished baking.
- A large piece of brisket in the oven may burn on top. To avoid this, cover the meat with foil.
- Excellent meat will be obtained if the alternation of white and pink layers of the brisket is even. At the high temperature of an oven, frying pan or slow cooker, lard melts, softening and making the meat layers juicy.
- Contrary to popular belief, lard is not harmful. On the contrary, it contains arachidonic acid, which has a beneficial effect on the joints and heart. For a therapeutic effect, a daily portion of thirty grams of lard is enough.
- Lard contains large amounts of precious omega-3 fatty acid. Lard lovers do not suffer from depression and have a strong nervous system.
- To make stuffed pork tastier, you need to keep it in the refrigerator for a day.
Pork belly is very popular because it is an almost universal dish. It is suitable for sandwiches and like, it is also an ingredient in many recipes. Therefore, we want to offer you several recipe options with which you can cook pork belly at home yourself.
If you have a piece of delicious brisket in stock, then you can always prepare a delicious snack or. Cut a piece and put it on bread, or fry the brisket with an egg.
For cooking, buy fresh brisket with a layer of meat.
Salting brisket - option No. 1
Ingredients:
- Fresh pork belly – 0.5 kg
- Salt - 60 g (non-iodized)
- Garlic - 1-2 cloves
- Bay leaf
- Black peppercorns
- Adjika - 1 tbsp
Boil 1 liter of water in a saucepan. Cut the brisket into large pieces. Put salt and spices (pepper and bay leaf) into boiling water, and then lower the meat. Boil for 45 minutes.
Do not remove the brisket from the water; it must cool in it. When cool, place the pan in a cool place. Soak the brisket for two days in this brine.
After two days, remove from the pan and dry. Chop the garlic cloves and add to the adjika. Rub the resulting mixture onto the brisket. Place in a bag for 2 hours.
The brisket is ready to eat! It can also be stored in the freezer.
“Smoked” brisket in the oven - option No. 2
This recipe will allow you to enjoy delicious brisket that resembles smoked brisket. Naturally, it’s unlikely that anyone will succeed in smoking in an apartment, so a simple option was invented for cooking brisket in the oven, which is no worse. The result is aromatic meat that hardly anyone will refuse!
We will need:
- Brisket – 600 gr
- Some water
- Baking dish (preferably ceramic)
- Bay leaf - 2 pcs
- Ground black pepper
- Garlic – 3 cloves
Wash the brisket and dry it with a paper towel or napkin. Rub the meat with spices and salt. The classic version is just ground black pepper and salt, but you can also use other spices according to your taste, for example, ready-made for lard.
Cut the garlic cloves into thin slices. Using the tip of a knife, make cuts in the meat into which we insert the garlic slices.
Add a little water to the baking dish (so that the meat does not burn and is soft). Place the brisket in the pan and add the bay leaf. Cover the mold with a lid.
Place the brisket in a preheated oven and bake at 180 degrees for about 2 hours.
The finished brisket is cut into thin slices and served warm. Delicious!
Brisket in onion skins - option No. 3
Another way to prepare delicious brisket is using onion skins. At the same time, the meat acquires a dark color simulating smoking.
We will need:
Brisket - 500 -700 g
For the brine:
- Water - 1 liter
- Salt - 1 heaped tbsp
- Onion peels (the more peels, the darker the brisket will be)
For rubbing:
- Garlic - a few cloves
- Ground black pepper
- Paprika
Boil water with salt and husks. Place the brisket into boiling water. Cook for 30-40 minutes.
Remove the meat and cool. Rub with chopped garlic and a mixture of red and black pepper. You can also use different seasonings to suit your taste. Place the flavorful brisket in a clean plastic bag and place it in the refrigerator for a couple of hours, after which the meat can be consumed.
That's all. As you can see, there is nothing difficult about cooking pork belly at home. Choose the option that suits you best and prepare a delicious dish.
Enjoy your meal!
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