Today I went to the store and saw a large, delicious piece of pork, about two kilos. It had everything, including brisket with a small layer of fat and a lean piece with a bone. And I really wanted smoked brisket, and also boiled pork and much more. I brought the desired pork home and quickly cut it up. Part for boiled pork, part for chops and, of course, brisket (by the way, from 700 grams of meat we got 580 grams of delicious boiled smoked brisket). The first thing I started doing was the brisket. I really wanted to.

Having prepared boiled-smoked brisket at home at least once, it seems to me that no one will buy ready-made brisket again. Of course, you can’t call my brisket completely smoked, I just boil it and add liquid smoke, but it turns out very tasty. Pork belly, salt, pepper, garlic and onion skins and a little liquid smoke. Recently, I have become less categorical about liquid smoke for several reasons. Firstly, almost all commercial smoked products are made using liquid smoke. Secondly, we don’t eat boiled smoked brisket every day, so sometimes I use liquid smoke for flavor, putting it 10 times less than in industrial production. Thirdly, I carefully studied the technology for making liquid smoke and realized that it is not dangerous. Like this.

Any novice housewife can cook boiled smoked pork belly. It is not difficult. First, the pork belly is boiled a little in onion skins and spices with salt, then infused for several hours. And then simply rub it with garlic and your favorite spices. That's all. The biggest problem in cooking is hiding the finished brisket so that it is not found ahead of time. Cooked smoked brisket just exudes mind-blowing aromas of smoke, garlic and spices, neither the parchment nor the bag helps. After cooking the pork belly, I put some in the refrigerator for eating and the other in the freezer. I will take it out of the freezer and use it to prepare all sorts of goodies. One thin piece of aromatic brisket, fried in a frying pan, and then a million options. With omelettes, pasta, pea soup, flatbreads and tortillas.

IN cooking time: 30 minutes

Difficulty: Medium

Composition: 580 grams.

• Pork belly – 700g
• Water - 1 liter
• Salt – 5-6 tablespoons
• Onion peel - from 3-5 onions
• Liquid smoke – 1 tbsp
• Allspice peas – 6 pcs
• Black peppercorns – 6 pcs.
• Bay leaf – 3-4 pcs.
• Garlic – 3 cloves

How to Prepare Boiled Smoked Brisket at Home:

• Cut the brisket into 5 by 10 cm cubes. This size is convenient for both cooking and use.
• Wash the onion skins.
• Place half the onion skins, bay leaf, peppercorns and salt in a two-liter stainless steel pan.
• Place the pork belly skin side down on the husk bed.
• Cover the meat with the other half of the husk and pour a liter of cold water over everything. The water should cover the meat. Add 1 tablespoon of liquid smoke.
• Cover it all with a small flat plate so that nothing floats up.
• Place the pan over high heat. After boiling, cook the pork belly over low heat for 10 minutes. Do not cover with a lid.
• Turn off the fire. Cover the pan with a lid and let cool and salt. It takes approximately 6-8 hours
• When the brisket reaches room temperature, remove it from the pan and let dry for 5-10 minutes.
• Rub the brisket with chopped garlic and ground pepper
• Wrap each piece of boiled brisket separately in parchment and in a bag or film.
• Ready.

Boiled-smoked brisket prepared at home will never compare to store-bought, believe me. With a small caveat. Mine cannot compare with the brisket that I once tried at the Sorochinskaya fair. But there was a real one, without any tricks or liquid smoke. There was aerobatics there. But it was a long time ago. And today my delicious, fragrant brisket, cut into thin slices and seasoned with horseradish, brings me incredible pleasure

How I Cook Boiled-Smoked Brisket:

• To prepare cooked brisket, I buy fresh brisket with a small layer of fat and meat to suit my taste. I cut the brisket into 5 by 10 cm cubes. This size is convenient for me both for cooking and for use.
• I wash the onion skins. Onion peels give the meat a smoky golden color and an elusive taste. Since childhood, I have only recognized Easter eggs with onion skins for their taste. That’s why I don’t skimp on onion skins; I put in as much as I have.
• To cook pork belly, I use a stainless steel pan. We must remember that onion peels perfectly color not only breasts and eggs, but, for example, enamel pans

• At the bottom of the pan I place half the onion skins, a bay leaf, peppercorns and salt.

• Then comes the pork belly, skin side down,

• put the second half of the husk on it. I fill everything with a liter of cold water. Add 1 tablespoon of liquid smoke. I cover it all with a small flat plate so that nothing floats up.
• I put the pan on high heat. After boiling, cook the pork belly over low heat for 10 minutes. I turn off the fire.
• I close the pan with a lid and let my delicious brisket slowly cool and salt. It takes approximately 6-8 hours

• When the brisket reaches room temperature, I take it out of the pan and let it dry for 5 minutes.

• I rub it with chopped garlic and ground pepper. I can sprinkle one block with ground black pepper, another with red pepper, and the third roll in Provençal herbs, for variety.

• I wrap each piece of boiled brisket separately in parchment and in a bag or film.
• I put some of the brisket in the freezer. I will use it as needed. And I put the second part in the refrigerator, after 8-12 hours you can try it.

Bon appetit! If you have any questions about cooking, ask, I will definitely help.

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 gr

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!

In the culinary arts, there is a wide variety of pork recipes. So, from this type of meat you can prepare soups, roasts, snacks or salads. Moreover, every housewife has her own unique way of preparing each dish, with her own secrets and tricks that help her cook quickly and tasty.

And for beginner cooks, basic time-tested recipes are quite suitable. For example, home-cooked pork belly is considered one of the traditional dishes. How to cook boiled brisket in your kitchen - you can find out about this in our material.

Brisket in onion skins

This method of cooking pork is one of the simplest and most common. The thing is that the finished dish will taste more like boiled-smoked brisket than just boiled meat. That is why pork prepared according to this recipe is usually served cold, cut into thin slices.

To prepare you will need:

• peels from 2-3 large onions;
• garlic – 1 head;
• salt pepper;
• herbs and spices to taste.

First of all, it is necessary to separate the onion skins from the heads themselves. Then fill a small container (bowl or pan) with water and put it on the fire. Place the onion peels in the same container and boil them. This should take about 15 minutes.

To make the process much easier, place the onion peels in a gauze bag.

After the time has passed, the husks should be removed from the pan, and the water in which they were boiled should be salted. You also need to add garlic, herbs and spices. After these products have boiled for 1–2 minutes, lower the brisket itself (in one piece) into the water. Then cover the container with a lid.

Cooking time: 40–60 minutes. After this, the brisket must be removed and wrapped in foil. When the meat has cooled completely, place it in the refrigerator for several hours (overnight is possible).

The dish is ready. To serve, cut it into slices and garnish with herbs.

Pork in soy brine

There are several options for cooking brisket in brine. One of the most popular is soy brine. To prepare meat according to this recipe you need to take:

• pork belly – 1 kilogram;
• soy sauce;
• allspice;
• hot pepper;
• Bay leaf.

First you need to heat a large pan of water, add all the spices and add soy sauce. After this, place the pork belly in the pan and cook it for about an hour. After this time, the meat must be left in the brine for some more time. Then it can be taken out and served.

Regardless of which cooking recipe you choose, you can boil the meat in a pressure cooker. This will simplify and speed up the cooking process.

Today there are a lot of recipes for cooking pork brisket. It is baked in foil, boiled in a bag, in onion skins, and cooked in a slow cooker. If you prepare this delicacy at home at least once, you will no longer want to buy the finished product. Moreover, preparing pork brisket at home is quite simple; you don’t need to be a professional chef to enjoy the aromatic and tasty appetizer.

It is worth noting that brisket can be cooked hot (stewing, baking, frying). This method is suitable for those cases when you need to quickly feed your family or guests; boiled brisket is especially tasty. And also in a cold way, which includes salting and smoking. Salting requires a lot of time, and smoking requires a home smokehouse. Well, let's start in order and tell you several ways to prepare a pork delicacy yourself.

How to properly and tasty brine brisket?

Homemade salted pork belly is a favorite delicacy of many gourmets. Salting brisket is quite simple, the main thing is to choose fresh meat.

Why pork belly? This kind of meat with greasy streaks is best suited for salting. It is tasty, aromatic and soft. And in order not to buy an expired product, you should pay attention to the color of the meat. It should be light or dark pink, the lard should be white, without yellowness, the consistency should be elastic, not hard or soft.

You can prepare salted brisket in different ways: with garlic, hot or in brine. The easiest way is with garlic. To do this, you need to take the brisket, make holes in it and put slices of garlic in them. Next, rub it with salt, pepper and other spices of your choice. Wrap it in cloth, leave it for 10 hours, and then put it in the cold for a day. After the time has passed, the fabric must be replaced with a clean one and the brisket should be kept in the cold again for 24 hours.

You can brine the brisket using the hot brining method. To do this, pour 1.5 liters of water into the pan, add spices (salt, allspice and bay leaf). As soon as the water boils, add the meat and cook it for 5 minutes. After 5 minutes, turn off the heat and leave the delicacy in the brine overnight. The next day we take it out, rub it with chopped garlic if desired and put it in the refrigerator for 3 hours.

The third method will allow you to store the finished product for a long time - brisket in brine. Everything is simple here. Place the brisket in sterilized glass jars and fill with brine (recipe as for the hot method). Cover with a lid and place in the pantry to steep for two weeks. We store the finished delicacy in the refrigerator.

Pork brisket baked in the oven

Due to the fact that the original product has a layer of lard, it is ideal for baking; the meat turns out soft and juicy. You can bake it in foil or simply place it on a baking sheet. We offer you a step-by-step recipe with a photo of baked pork belly.

Ingredients you will need: 800 gr. pork with lard, head of garlic, salt, 3 tbsp. spoons of grainy French mustard and any seasoning for meat.

First you need to marinate it. To do this, you need to take any spices for meat; it’s good if they include coriander, rosemary, thyme, several types of pepper and turmeric. Mix them with mustard, chopped garlic, salt and 2 tablespoons of vegetable oil. Rub the prepared sauce over the brisket and leave in the cold for 5 hours. Next, take a baking sheet, cover it with parchment, grease it with oil and lay out the marinated meat. Bake for 1 hour at 170 degrees.

You can also bake the brisket in foil. To do this, you will also have to marinate the meat first. For the marinade, combine the juice of 1 lemon, salt, pepper and ground bay leaves. We make small cuts in the brisket, fill them with garlic, rub with lemon sauce, wrap in foil and bake for 40 minutes at 200 degrees. Then you can unroll the foil and cook for another 15 minutes until the meat is browned.

Homemade pork brisket, boiled in a bag

Preparing the delicacy in a bag is quite simple. You will need: 1.5 kg of meat, 2 heads of garlic, coarse black pepper, salt, meat seasonings and regular plastic bags.

As always, we begin the cooking process by rubbing our product with pepper, garlic, salt and any seasonings for meat. Now we take 2 bags, insert one into the other and put the brisket there. We remove the air from the bags, tie them, put them in a pan with water, cover with a lid and put on the stove. As soon as the water boils, reduce the heat and cook for 2 hours. Afterwards, the brisket should be left in the bag and in the pan until it cools completely. Next, take the boiled brisket out of the bags, wrap it in foil and put it in the refrigerator, preferably overnight.

Pork turns out very tasty if cooked correctly. The main secret of this product lies in the alternation of fat and meat layers. The taste of the finished dish is delicate and unique. After all, during the cooking process, the fat gradually melts and transfers all the flavors to the meat. As a side dish for such dishes, you can use all kinds of cereals, potatoes and even beans. So, simple recipes for pork belly dishes.

Pork belly with thyme and rosemary in citrus salt

To prepare this flavorful and satisfying dish, you will need:

1. 4 lemons.
2. 1 kilogram of pork breast.
3. 400 grams of fava beans.
4. 400 grams of savoy cabbage.
5. 20 grams of butter from cream.
6. 100 grams of carrots.
7. 20 milliliters of olive oil.
8. 50 milliliters maple syrup.
9. 50 milliliters of white wine vinegar.
10. A teaspoon each of mustard and coriander seeds.
11. Balsamic vinegar.
12. 20 grams each of fresh rosemary and thyme.
13. 50 grams of coarse sea salt.

Food preparation

Pork belly dishes are quite easy to prepare. The main thing is to follow all recommendations. First you need to prepare the pork. The thick skin from the brisket should be cut off. During cooking, it will become hard and unfit for consumption.

Sea salt must be thoroughly mixed with lemon zest, previously crushed onto a fine grater. Finely chopped rosemary and thyme should be added to the resulting composition. The prepared piece of pork must be well coated with salt mixed with spices.

Do I need to marinate?

Pork belly dishes are more tender if the meat is marinated a little. In this case, a piece of meat coated with salt and spices must be placed in a container and then in a cool place.

In this form, the brisket should lie for 8 to 9 hours. To ensure that the pork marinates well, you can prepare it in the evening and refrigerate it overnight. In the morning you can prepare a delicious dish from it.

How to cook brisket

Dishes are prepared much faster. Therefore, after marinating, the meat should be cleared of salt and spices. If necessary, you can rinse it in running water. Then the brisket should be placed on a baking sheet and placed in the oven, preheated to 230 °C. After 30 minutes, the temperature should be reduced to 120 °C. You need to cook the brisket in this mode for about 1-1.5 more hours.

Preparing the side dish

Pork belly dishes go well with other products. In this case, something from vegetables will do. To prepare the side dish, you need to take it apart into leaves and then put it in boiling water for a few minutes. After this, the product should be poured with a mixture prepared from olive oil, vinegar, maple syrup and mustard and coriander seeds, previously fried in a frying pan. After a few hours in the cold, the cabbage should be nice and crispy.

Peeled fava beans and chopped carrots must be blanched in salted water. After this, the vegetables should be combined with cabbage. Now the vegetable mixture needs to be simmered in butter.

How to serve

Place the side dish on plates and place slices of juicy meat on top of it. After this, the brisket needs to be decorated. Can be used in this case. It should be heated over a fire in a small container and cooked until thick. Pork belly dishes decorated in this way can be served.

Pizza with pork belly, arugula and cheese

To prepare this snack, you will need:

Preparing the dough

Such smoked pork belly dishes should be prepared starting with kneading the dough. In a deep container, mix water, granulated sugar and salt. Yeast should be added to the resulting composition. Cover the container and leave for about 10 minutes. When foam appears, add olive oil and sifted flour to the mixture. Everything should be mixed thoroughly. When you get a homogeneous mass, you need to transfer it to a work surface sprinkled with flour. Here the dough should be kneaded thoroughly. It should become elastic. After this, the dough can be transferred to a deep container, also sprinkled with flour. It should rise and increase several times in volume.

Preparing the rest of the products

Now you need to prepare the tomato sauce. To do this, peel the tomatoes and then grind them using a blender. Heat the oil in a frying pan and fry the chopped garlic in it. You should also add tomato puree, salt and pepper. All components should be mixed thoroughly. After the mixture begins to boil, reduce the heat and cook until thick. Then you need to add marjoram.

Cooking pizza

The finished dough should be divided exactly into two parts. You need to form them into balls and roll them out. The thickness of the dough should be about 5 millimeters. The ingredients for the filling should be crushed and mixed with olive oil. The baking sheet should be covered with paper, sprinkled with flour and transferred to a layer of dough. Tomato sauce should be distributed throughout the layer. After this, you need to sprinkle the dough with cheese, and then lay out the filling. Cover the empty spaces with arugula. Pizza should be baked at 250°C for 10 minutes.