2016-01-12

Hello my dear readers! I hope you all had a great New Year and Christmas holidays without overdoing the amount of food. If overeating still could not be avoided, then I advise you to drink for several days instead of breakfast. In a couple of days you will feel like a young green cucumber and will be able to afford a little tasty and harmful! At the numerous requests of workers (as it was once customary to write in Soviet newspapers), today I present to you a homemade alternative to all sorts of Italian pancettas that cost a lot of money. So, right now we will master the recipe for salted pork belly.

Once upon a time, my uncle Kuzya and aunt Nina (a handsome Greek and a stately Georgian) were engaged in a rather prosaic business - raising pigs. Pigs they kept in "especially large sizes." In the pig "mansions" lived at the same time 100-150 "piglets". They fattened them in a very peculiar way - they let them out into the forest, where the “savrons” with wild boars were treated to chestnuts, beech nuts, acorns, herbs, roots and even black summer truffles. In the evening, the animals, as a rule, returned to a cozy clean stall, where a plentiful supper (fresh vegetables and fruits from the garden) awaited them, from which they, even after eating to satiety on the run, never refused. The meat of the "free-grazing" was distinguished by its amazing taste. It was made into excellent quality smoked loin, as well as other dizzying delicacies such as dried and boiled pre-salted pork belly.

Uncle and aunt worked tirelessly. In addition to the fragrant pork belly, they cooked wonderful suluguni, baked for sale, made homemade churchkhela and magnificent gozinaki from walnuts. Aunt Nina often at family celebrations would gradually bow her head on the table and fall asleep soundly. No, not from excessively drunk - from fatigue accumulated over many years. And I, a young talent who knows how to brilliantly perform Liszt's Companella - Paganini, but who does not know life at all, thought in a sinful way: “Lord, why do they work so hard? From greed, right? It’s necessary - to sleep on an anniversary, wedding or christening! Many years later, in the dashing nineties, ironically, my husband and I had to deal with meat processing. The times were, who remembers, "fun". In order to survive, earn money and get rid of the racket and tax, it was necessary to “twist around” pretty much. Often at family celebrations (and not only) I quietly fell headlong on the table and fell asleep from hopeless, sticky, endless fatigue. To paraphrase the classic, once I unsuccessfully talked about the labor efforts of relatives, so I had to work hard and unexpectedly longer and longer than I expected ... Although, our conversation went a little to the side, we were going to cook salted pork belly according to a family recipe .

Salted pork belly recipe

Pork belly in brine

• 1.5 kg-2 kg boneless pork belly.
• 2 liters of pure unboiled water
• 140 g of salt (for the subsequent preparation of a boiled product) or 200 g of salt (for the subsequent preparation of a dry-cured or raw-smoked product).
• 20 g sugar.
• 20 ml 2% sodium nitrite solution (optional).

I had these pieces of brisket, as in the photo:

Brisket preparation

How to prepare a brine

1. First, dissolve salt and sugar in water.
2. Pour 2% sodium nitrite solution (optional).
3. Stir.

Ambassador

Aging in brine

1. Exposure in brine for 4-5 days for the subsequent manufacture of boiled brisket.
2. Exposure 7-8 days for the subsequent production of dry-cured or raw-smoked product.

Recipes for salted brisket in brine

boiled

Dry-cured

First way

Second way

1. Remove from brine, wipe properly with clean towels.
2. Put in a container, flatten, send to the refrigerator.
3. Turn a piece every day.
4. After about 4 days, remove from the refrigerator, salt a little on all sides.
5. Sprinkle with spices (chaman, Imeretian saffron, black, red pepper in my case).
6. Again send for exposure to the refrigerator.
7. Chill in the refrigerator, turning regularly, until the desired consistency and taste is obtained.

Raw-smoked

1. Until the moment of drying, the whole process is the same as in the previous recipe. Instead of drying, dry for about a day in a cool room under a fan.
2. We smoke in cold smoke for about a day.

My remarks

• Brisket before salting should have a temperature of no more than 4 ° C.
• You can experiment with spices. Use dried rosemary, basil, thyme, oregano, fennel seeds and flowers to your taste.
• In order not to be on duty at the stove when making boiled brisket, you can purchase multicooker with slow cooker function. The induction element of such a multicooker will maintain the set temperature during the entire cooking process.
• I dried in the refrigerator (unfortunately, I still don’t have the right room where dogs, cats and mice wandering periodically “at the light” would not have access) for two weeks, it turned out delicious, but if you dry for another two weeks, you get simply divine.
• The smoke must have a temperature not exceeding 35°C.
• It is best to smoke with beech, ash sawdust, as well as sawdust of fruit trees (plum, apricot, cherry).
• After smoking, you can eat the brisket immediately, but it is better if it is further dried for at least a week.

Dry salted pork belly

Ingredients

• 1 kg boneless pork belly.
• 20-25 g of salt.
• 10 g sugar.
• Ground black pepper.
• Ground red hot pepper.
• Dry thyme or oregano.

How to cook

1. Grind spices or grind in a mortar, mix with salt and sugar.
2. With the resulting mixture, rub the brisket on all sides, prepared in the same way as for pickling in brine.
3. Put in a container, send to the refrigerator.
4. Turn over daily, massage with hands.
5. After 7-8 days, rinse the brisket in cold water, pat dry with clean towels.
6. Dried or smoked in the same way as raw materials salted in brine.

My remarks

• After salting, the brisket can not be dried, but simply put in the freezer. Take out of the freezer and cut into thin slices - also a very tasty product!

The spices I have suggested are not strictly required. Moreover, you may simply not like the taste and aroma of fennel or rosemary, for example. Feel free to substitute some spices for others, guided only by personal preferences. But still, try my combinations - perhaps you will suddenly like new, previously unfamiliar tastes and smells in combination with salted brisket. Experiment and be happy!

Salted pork belly is loved by many. It is hearty, tasty, looks beautiful in cutting. They take it with them on trips and hikes, make breakfast sandwiches with it, bake it to get a fragrant hot snack, serve it to the festive table, cut into thin slices. In the store, this product is unreasonably expensive and does not always meet expectations; in its factory production, artificial additives are often used to give it a pleasant color and aroma. If you know how to pickle pork belly, you can cook a much more tasty and healthy dish, and it will cost less than a store-bought one.

Cooking features

Not all housewives salt the pork belly on their own, fearing that they will waste their time and transfer the products. Uncertainty in one's own abilities in this situation is not justified: salted pork belly is prepared simply, and even an inexperienced cook can easily cope with the task if he knows the basic principles of cooking this dish.

• Delicious salted brisket will be on your table only if you choose the right piece of pork for salting. Preference should be given to a piece with a pleasant smell, thin skin, in which fat and meat are present approximately equally. The knife should enter the piece easily, without encountering obstacles. There are more chances to buy fresh and tender brisket from farmers than in a supermarket.
• For salting pork belly according to any of the recipes, coarse salt, not iodized, should be used. Only she can provide deep salting. If you use an iodized or finely ground product, the piece of brisket in the center will remain moist and begin to rot.
• You can salt the pork belly in any containers that are not subject to oxidation. An aluminum saucepan, ceramic bowl, glass baking dish, plastic container or jar will do.
• Salted brisket can be stored in a cold cellar or in the refrigerator, the latter being preferred. If the product is put in the freezer for 1-2 hours, it will be much easier to cut it into thin slices.

You can salt the brisket in different ways. Some housewives prefer dry salting, others consider it right to salt the brisket in brine, others choose a hot method that allows you to get the finished dish as quickly as possible. The taste of the brisket depends not only on the set of spices used, but also on the method of salting. It's worth experimenting with a few variations to find the recipe that produces the salted pork belly that suits your taste.

Dry salted pork belly with garlic

• pork belly - 0.6 kg;
• coarse salt - 100 g;
• garlic - 6 cloves;
• salt - to taste.

Cooking method:

• Scrape the pork belly on all sides with a knife, peeling off the top layer. Pay special attention to the skin.
• Rinse with warm water, wrap with paper towel to absorb excess moisture.
• Cut the brisket into small pieces so that each piece has a part of the skin. The optimal size is 6 by 9 cm.
• Cut the garlic cloves lengthwise into several pieces.
• Pierce the skin of the brisket in several places (at a distance of about 1.5 cm from each other) with a knife, put slices of garlic into the holes, rub the cuts with salt.
• Mix the remaining salt with pepper, rub the sides of the brisket pieces with this mixture.
• Wrap each piece in gauze folded in 2-3 layers.
• Put the pieces in a container, close it and put it in the refrigerator. Instead of a container, you can use a tight bag.
• After 12 hours, change the gauze to a clean one, return the brisket to the container and refrigerate for another day.

After the specified time, the brisket is ready for use. Before serving, the salt must be removed from it, garlic cloves removed with the tip of a knife. Bread and green onions do not hurt to supplement the brisket.

Pork belly salted in brine

• pork belly - 1 kg;
• water - 1 l;
• chili pepper (capsicum) - 1 pc.;
• allspice peas - 10 pcs.;
• laurel leaves - 5 pcs.;
• cloves - 5 pcs.;
• coriander, mustard and cumin seeds - to taste;
• salt - as needed.

Cooking method:

• Scrape, wash, dry the brisket. Cut it into pieces 5 by 8 cm. Place in a container or on the bottom of an enamel pan. Other containers may be used as long as they are made of a non-oxidizing material.
• Pour water into a clean saucepan, dip a raw egg (whole) into it. Pour in salt in small portions, stirring until the egg floats to the surface.
• Remove the egg. Add spicy seeds, peppercorns, laurel leaves and a pod of hot pepper to the water.
• Bring the brine to a boil, cook for 5 minutes.
• Let the brine cool to a temperature of about 50 degrees.
• Pour the brine over the brisket. It should cover it by about 1 cm.
• Remove the container with the brisket in the refrigerator. You need to salt it for at least 2 days, for reliability it is better to wait 3 days.

After the specified time, the brisket can be removed from the brine and used for its intended purpose.

Salted brisket in a hot way (in a slow cooker)

• pork belly - 1 kg;
• water - 1 l;
• salt - 0.2 kg;
• sugar - 50 g;
• garlic - 8 cloves;
• black peppercorns - 10 pcs.;
• bay leaf - 5 pcs.;
• onion peel - how much will go into a 0.5 liter jar.

Cooking method:

• Prepare the brisket by washing it, drying it, and cutting it into pieces about 5 by 8 cm.
• Pour the onion peel with cool water. After half an hour, rinse, put on the bottom of the multicooker bowl.
• Put laurel leaves on the onion peel, lay the pieces of brisket on top.
• Boil water separately, dissolve salt and sugar in it. Pour the prepared brine over the brisket.
• Turn on the unit by selecting the "Extinguishing" program, set the timer to 2 hours.
• After the end of the program, leave the multicooker to work in the heating mode. Wait 6-8 hours.
• Take out the pieces of brisket, pat dry.
• Pass the garlic through the press, grind the pepper with a special mill, mix.
• Rub the brisket with a mixture of garlic and pepper.
• Wrap each piece in cling film.
• Place the brisket in the freezer.

After 12 hours, the hot-salted brisket will be ready to eat. Onion peel will give it an appetizing color, reminiscent of a shade of smoked meats.

There are many ways to salt pork belly, but none of them is considered difficult. Even a novice hostess will cope with the task, thereby saving the family budget. At the same time, she can have no doubts as a ready-made snack.

Once before the revolution, the book of Elena Molokhovets with the beautiful title "A Gift to Young Housewives" was very popular. A surge of interest in this book could be observed in the 1990s, when Russian housewives sought to revive the old recipes of grandmothers and great-grandmothers.

This article will discuss pork belly and how to cook it, from home-smoked and salted to baked using newfangled foil or cooking sleeves.

Oven-baked brisket at home - photo recipe step by step

Homemade meat products are always in demand among households and guests. To cook the brisket at home to please loved ones, the hostess will help the photo-recipe of boiled-baked brisket.

To cook pork belly:

• Brisket on the skin - 1.2 - 1.3 kg.
• Carrot.
• Peppercorns.
• Water - 1.5 liters.
• Salt.
• A set of spices (pepper, paprika; nutmeg).

Cooking:

1. Wash the brisket under the tap. If there is dirt on the skin, then these places must be cleaned with a knife.

2. Put the brisket in the pan. Pour water. It should cover the meat. Coarsely chop the unpeeled onion and carrot and put in a saucepan with the meat. Send 5-6 peppercorns, salt to taste and a couple of bay leaves there.

3. Heat the contents to a boil over high heat, remove the foam, switch the stove to moderate heat and cook the brisket under the lid until tender. This process usually takes 90-100 minutes.

4. Remove the brisket to a plate. Mix spices in two tbsp. spoons and coat the brisket on all sides.

5. Place the meat on a baking sheet or in a heat-resistant form. Put in the oven. Bake the brisket at +180 degrees for about an hour.

6. It remains to cool the homemade boiled-baked brisket and serve it on the table.

How to pickle brisket yourself at home

Fragrant lightly salted homemade brisket will only cause admiration in the eyes of girlfriends and households. At the same time, it is prepared from simple products, and the technology is not too complicated.

Ingredients:

• Fresh pork belly - 1 kg.
• Salt - 1-2 tsp.
• Spices to taste of the hostess / household.
• Garlic - 1 head (or less)

Action algorithm:

1. For salting, you need to choose the most accurate and beautiful brisket, some housewives do not even advise washing it, but recommend simply scraping it with a knife, removing adhering debris.
2. If you wish, you can still rinse the brisket under cold water, then shake it off thoroughly and remove the remaining water with a paper towel.
3. Peel the garlic, rinse the teeth under water. Cut into large cubes.
4. Cut the brisket with a thin sharp knife, pour a little salt into the holes and insert the pieces of garlic.
5. Then generously sprinkle with salt and selected spices, rub the salty aromatic mixture into the surface of the brisket.
6. Take a flap of ordinary cotton fabric (of course, clean). Wrap the brisket in a cloth and leave in the kitchen. At room temperature, salting should take place during the day.
7. Next, transfer the brisket to another flap and send it to a very cold place, where it can still be kept for a day.

Now the brisket is ready to eat, since the piece for pickling was large enough, the family will not be able to eat it right away, so you need to cut it into smaller pieces, leave something for eating, and store the rest in the freezer.

Smoked brisket at home

Salting is one of the oldest and most proven recipes of Russian housewives. Smoking was no less popular before, and today you can try to master the preparation of this delicious dish. Moreover, smoking will be conditional, but color and aroma are provided.

Ingredients:

• Pork belly - 1.5-2 kg.
• Garlic - 1 head.
• Salt - 4 tbsp. l.
• Onion peel.
• Smoked sausage - 70 gr.
• Seasonings - zira, pepper (black and red), coriander.
• Parsley and bay leaf.
• Mustard.

Action algorithm:

1. Rinse the brisket, dry with a towel.
2. Stuff the prepared piece with garlic cloves.
3. Put all the spices, bay leaf, washed and chopped parsley, washed onion husks in an enameled pan at the bottom.
4. In the same pan, lower the brisket, and so that the skin is on top.
5. Cut the smoked sausage into circles and also put in a saucepan.
6. Boil water, cool slightly. Carefully pour hot water into the pot with the brisket and spices. Press down with a plate / lid and weight so that it does not float.
7. Put on fire, after boiling add a little salt and add honey. Boil the brisket for 1.5 hours. Get out of the decoction.
8. Prepare the mixture for the marinade - mix mustard, red and black peppers, spices, crushed garlic clove. Grate the brisket well with the resulting mass.
9. Wrap in cotton cloth, then in foil. Put in a large container, press down with a load.
10. After complete cooling, remove the boiled-smoked brisket in the cold.

Although there was no smoking, the brisket prepared in this way will be very fragrant and tender.

Recipe for brisket in onion skins

It is known that onion peel is a very strong natural dye; it is most actively used by housewives when dyeing Easter eggs. But in this case, the onion peel will play a role in pickling the brisket, and also help to acquire a pleasant ruddy hue in the final product.

Ingredients:

• Pork belly - 1 kg.
• Onion peel, removed from 5-6 onions.
• Garlic - 3 cloves.
• Salt - 2 tbsp.
• Water - 2 liters. or a little more.
• Spices such as sweet peas, cloves, laurel, black and/or hot peppers.

Action algorithm:

1. Prepare the marinade: add salt, all spices and onion peel to the water.
2. After boiling the fragrant marinade, put the brisket there.
3. Make a minimum fire, cook for an hour and a half (no less).
4. After cooking, remove the brisket from the marinade.

Some housewives invite relatives to taste the still hot dish. Others let the brisket cool, but in both cases the dish is eaten very quickly.

Boiled homemade brisket with garlic

Cooked homemade brisket is a wonderful dish, suitable for festive occasions and for daily snacks. After cooking, it becomes very soft, which will be positively appreciated by people of age. Especially good is the brisket, boiled with a lot of garlic, which gives a subtle flavor to the finished dish.

Ingredients:

• Brisket - 0.8-1 kg.
• Salt - 150 gr.
• Water - 2 liters.
• Spices (lavrushka, peppers, coriander, cloves, cumin).
• Garlic - 5-7 cloves.
• Black pepper, red pepper, dry adjika for making marinade.

Action algorithm:

1. Salt water, add spices. Boil.
2. Gently lower the brisket into the boiling water. There should not be very much water, experienced housewives note that the dish is tastier when the water is initially two fingers higher than the meat.
3. Continue the cooking process for 40 minutes.
4. Leave to cool without removing from the pan. When the brisket is completely cold, you can start marinating.
5. Mix the indicated or favorite spices (salt is no longer required) and crushed garlic cloves.
6. Spread the meat well with a fragrant marinade.
7. Wrap in a sheet of foil. Hide in the cold.

It is advisable to endure the night (or day), and then begin the magical process of tasting.

How to cook pork belly roll

Interestingly, the pork belly is suitable not only for salting or baking in a whole piece, but also for making a roll. This homemade delicacy is far superior in taste to store-bought products. It is good for cold cuts on the festive table, and sandwiches for breakfast.

Ingredients:

• Pork belly - 1-1.2 kg.
• Garlic - a head (or a little less).
• Ground peppers.
• Salt - 1 tbsp. l.

Action algorithm:

1. Gently wash the fresh brisket. Pat dry with a paper towel.
2. Next, cut off the skin, and not from the entire layer, but from the part that will be inside the roll (about half).
3. Cut the rest of the skin and meat. Insert slices of peeled garlic into the punctures. Rub the piece well with salt, then repeat the rubbing process, but use spices.
4. Roll up so that the skin remains on top. Tie the roll with a thick thread so that it does not unfold.
5. Next, wrap the semi-finished product in foil so that there are no holes and holes.
6. Bake for about 2 hours on a baking sheet.

Toward the end of the baking process, remove the foil and wait until a golden crust appears. The dish is best served cold, but with the amazing aromas from the kitchen, it's possible that the family will demand a tasting much sooner.

How to cook pork belly in foil

Previously, the housewives had a problem, in order for the meat to be completely cooked, it was necessary to keep it in the oven for several hours. During this time, the top of the brisket usually burned, became dry and tasteless. Now the situation is saved by ordinary food foil, which allows you to save juiciness.

Ingredients:

• Pork brisket - 1 kg.
• Bay leaf.
• A mixture of aromatic herbs and spices.
• Salt.
• Garlic - 5-10 cloves.

Action algorithm:

1. Rinse or not rinse the brisket, the hostess decides for herself. If the meat is doused with water, then you need to dry it afterwards.
2. Cut the garlic. Make many punctures on the surface with a sharp knife, hide a piece of garlic and a piece of bay leaf in each.
3. Rub the entire surface with a mixture of salt, herbs and spices.
4. Lay the brisket on a large sheet of foil, wrap, avoiding open spaces.
5. Put in the oven. Bake 2 hours.
6. Then open and brown a little.

Easy, simple to prepare, but the taste is amazing, the hostess will hear many words of gratitude from relatives and friends who came to the tasting.

Recipe for pork belly in a bag or sleeve

Roasting in foil is one of the most convenient ways, and the meat stays tender and the baking sheet doesn't need to be washed. In this regard, foil can only compete with a sleeve or a baking bag. In this case, the meat will turn out even more tender.

Ingredients:

• Pork knuckle (with large layers of meat) - 1 kg.
• Salt.
• Lemon for pickling.
• Garlic - 5 cloves.
• Vegetable oil.
• Spices for meat / brisket.
• A little green.

Action algorithm:

1. Brisket is best taken lean, with thin layers of fat and thick layers of meat. In this recipe, the pickling process plays a very important role.
2. First, prepare the marinade, grind spices in oil, salt, add lemon juice.
3. Rinse the brisket with water. Wipe dry.
4. Insert garlic cloves into the slits. Grate a piece of meat on all sides with a delicious marinade with a pleasant lemon smell.
5. Leave covered/covered for 40 minutes.
6. Place the piece in a bag/sleeve for baking. Close the edges tightly.
7. Bake until almost done.
8. Make punctures in the bag and wait until the meat becomes nicely ruddy in appearance.

Hot boiled potatoes and pickled cucumber from the refrigerator are good for such a dish.

Recently, hostesses often have a question: “How to salt the brisket at home with and without garlic?”. In fact, there is nothing complicated in this, the main thing is desire. The advantage of this dish is that it can be served both for holidays and for a snack on a normal day. And also few people know that pork is a meat that has a lot of useful components. In this article I will tell you a few recipes that tell you the features of preparing this very tasty dish.

Dry salted pork belly with garlic

Kitchen appliances and utensils: knife, cutting board, deep plate, saucepan, slotted spoon, dry towels or napkins, foil.

Ingredients

Step by step cooking

1. Wash 600 grams of pork belly and place it in a salting container.
2. Season the brisket generously (to taste) with rock salt on both sides.
   
3. Cover the container with foil or put the brisket in a bag and refrigerate for a day (you can increase the salting time to 2-3 days).
   
4. Turn the brisket at least twice a day (or more often).
   
5. Put the brisket in a saucepan, cover it with enough salted water and put it on a slow fire.
   
6. Before boiling, collect the foam that has formed on the water.
   
7. Add spices: 5-8 grains of black peppercorns, 6-8 grains of allspice, 10-12 grains of coriander.
   
8. Cook over very low heat for 40 to 60 minutes (until soft) with the lid open.
   
9. 5 minutes before cooking, add 3 bay leaves.
   
10. Dry the hot brisket with paper towels or napkins.
    


11. Make small slits in the lard and cape and stuff them with garlic cloves.
    
12. Peel and cut 0.5 heads of garlic into round slices and place them on both sides of the brisket.
    
13. Sprinkle black pepper on top to taste.
    


14. Place in the refrigerator for several hours until completely cool.
    
15. Remove the dish from the refrigerator, cut, decorate and you can serve.
    

Recipe video

I invite you to watch the video for a step-by-step explanation of how to properly and tasty pickle pork belly at home.

Time for preparing: for salting and freezing 5 days, for your work - 60 minutes.
Servings – 10-12.
Kitchen appliances and utensils: knife, cutting board, 2 pots, spoon, plate, jar of pickles (to press down the brisket during salting), dry towels or napkins, garlic press.

Ingredients

Step by step cooking

Recipe video

I suggest you look at the video recipe, which details how to pickle pork belly in brine.

Time for preparing: for salting and freezing - 2 days, for your work - 30 minutes.
Servings – 10-12.
Kitchen appliances and utensils: knife, cutting board, 2 plates, deep bowl for salting, heavy eggplant (to create oppression).

Ingredients

Step by step cooking

Recipe video

I invite you to look at the step-by-step preparation of the brisket, salted in salt and pepper.

How to choose the right ingredients

When choosing fresh pork belly, pay attention to the following points:

• The product must have the smell of fresh meat without foreign impurities.
• Be sure to pay attention to the cut of the product - it is desirable that the strips of meat and fat are approximately the same and alternate.
• The color of the meat can be from red to pink, and the layers of fat are white with a pinkish tinge (the yellow color of the fat indicates its staleness).
• It is necessary that the product is elastic to the touch, and its consistency is homogeneous.
• When pressed, a depression forms on the brisket, which should disappear very quickly.
• There should be no dark spots and dents on meat and fat.

How to decorate a dish

• If you are going to serve pork belly on the festive table, then it is better to put it on the same plate with other types of meat products(sausage, boiled pork, balyk, lard, etc.).
• Choose a nice sized plate and decorate it with lettuce leaves.
• Lay out all the chopped meat products in layers. that you have.
• Additionally, decorate the sliced ​​\u200b\u200bwith fresh vegetables (slices of tomatoes and cucumbers), olives, olives and herbs at your discretion.

Basic common truths

• In order to salt the brisket at home according to the recipes above, you need use dishes made of non-oxidizing materials(preferably glass or plastic).
• When salting the brisket, you should not be afraid that you put more salt - the meat and lard will take exactly as much as they need.
• Store the finished product in the refrigerator should be in foil or in a container with a lid.
• You can also freeze and defrost it without compromising the taste of the dish when you want to treat yourself and your loved ones.

How to serve the dish and with what

• This dish served as an appetizer or aperitif.
• If you put thin slices of pork on black bread, and place thin slices of garlic between them, you will get excellent sandwiches for a light snack.
• You can serve this appetizer to the red borscht.
• And also this appetizer can decorate your holiday table, on the same plate with other cold cuts.

Other possible cooking and filling options

• If there are lovers of home salting in your family, then they should also definitely try it.
• And my daughter told me a very interesting recipe (it turns out incredibly tasty).
• My husband likes it when it is present on the festive table (cheaper, but no worse than in the store).
• Perfect for everyday serving.

If you have useful tips and improvements to the recipes that are presented in this article, then I invite you to discuss them in the comments.

This article will focus on pork belly. Pork belly is a part of the carcass, which is located behind the shoulder blades on the sides of the abdominal region. It represents alternating layers of thin layers of meat with lard. Most often, the brisket is salted, pickled or smoked.

Further, it will be described in more detail how to quickly and tasty pickle pork belly at home. You can salt not only dry, but also in brine. On the market, they acquire a beautiful and appetizing brisket. Meat that is planned to be salted must necessarily pass veterinary control, this must be evidenced by a special certificate or seal from the place of slaughter. Of course, you can salt the brisket with salt alone, it will turn out to be quite edible, and even tasty, but not very interesting, so it is recommended to salt it with spices.

How to pickle the brisket in dry spicy salting?

Ingredients

• pork belly;
• Ground black pepper;
• Red ground hot pepper, preferably in half with paprika;
• Garlic;
• Coarse table salt.

Cooking

1. Salt is recommended in parchment paper, but a rectangular container is also suitable. Ground black pepper, ground red pepper, salt are mixed in equal proportions, and cloves can be added if desired. Peeled garlic is cut into thin slices across the tooth.
2. On a piece of brisket, deep cuts are made to the skin so that rectangular pieces about five centimeters by eight are obtained, pieces of garlic are placed in the cuts and covered with plenty of salt and pepper mixture. Do not be afraid to pour salt more than it should be, the fat will take in as much as it should and not a gram more.
3. A piece of brisket sprinkled with spices and salt is placed in a container (ideally if it is a ceramic, enameled or glass tray, a plastic container is also suitable) or wrapped in paper.
4. The container or bundle is placed on a shelf in the refrigerator for a whole day. Then overnight in the freezer. The finished brisket is cut into thin slices. This wonderful delicacy can be used in the preparation of rye bread sandwiches or simply served on plates.

How to pickle the brisket in brine?

• pork belly;
• Water;
• Salt;
• Peppercorns black or allspice;
• Mustard, fennel, cumin and coriander seeds;
• Bay leaf;
• Carnation;
• Hot red pepper;
• Garlic.

Cooking process

1. The brisket is carefully cut into rectangular pieces about five centimeters by eight in size. You will need exactly as much brine as it would be enough in a cramped container to pour all the pieces of brisket one finger higher. Approximate calculation of ingredients per liter of brine: five pieces of bay leaf, twelve pieces of peppercorns, five cloves, two pods of red pepper, five cloves of garlic, the rest to your taste coriander seeds, fennel cumin and spices. There should be enough salt in the brine so that a raw egg or fresh potato floats to the surface.
2. Salt is dissolved in the required amount of water, pieces of brisket, hot peppers, garlic, dry spices are placed in a container. The water is boiled with salt for five minutes and cooled to a temperature of sixty degrees C. Pieces of brisket with spices are completely poured with brine and the container is closed with a lid; it is forbidden to use a plastic container.
3. The container is sent to a cold place for forty-eight hours. If you add light strong wine to the brine, for example, sherry or Madeira and various ground spices, black and red pepper, barberry, coriander, it will turn out much tastier.

How to salt the brisket under oppression?

A brisket weighing more than one kilogram is washed in running water, then blotted with a cotton napkin. In order to salt the brisket as tasty as possible, the cut is cut into equal pieces five centimeters thick each. After that, the brisket is stuffed with thin cloves of garlic to your taste and rubbed with about fifty grams of coarse salt, and various mixtures of spices and spices.

You can try to choose a flavor bouquet of spices individually. For example, it might include:

• Black freshly ground pepper ten grams;
• Chopped dried heads of dill ten grams;
• Coriander ten grams;
• Nutmeg five grams.

A little spices and salt, three broken bay leaves, one pinch of allspice peas are placed on the bottom of an enameled pan. The brisket is lowered into the container with a skin, covered with a wooden circle and pressed down with a suitable press. For the first time, the pan is kept away from direct sunlight at room temperature for a day, then it is kept in the refrigerator until ready for five days.

Tender pork belly in aromatic brine

A practical method of home canning is to cook salted pork belly in brine or wet, it allows the product to be stored for a long time and not lose its taste.

1. In this case, it is recommended to cut the brisket into small pieces and put it in a sterile glass jar, cover with peppercorns and garlic cloves.
2. Next, the water is salted, the liquid is brought to a boil and cooled to room temperature. Pork is poured with brine, and the container is loosely covered. Keep in a dark and cool place for seven days until fully cooked, then send to the refrigerator for storage.

Brisket, salted in the traditional way

Cooking tender pork belly

1. First of all, prepare the brisket, clean off all the specks from it, be sure to remove small bones. Next, make an incision along the brisket up to the very skin every three centimeters.
2. Take the garlic, peel it and cut into thin slices. Coarse salt is prepared.
3. The brisket is carefully laid out on a clean piece of any material, later the salted brisket is wrapped in it. The incisions on the brisket are carefully cut, garlic is put in and salt is added. Then the cut is carefully connected, and the next one is treated in the same way, and so all the steps are repeated until the last cut.
4. The outer sides of the brisket are rubbed with salt, sprinkled liberally on top and spread with garlic cloves.
5. For those who prefer it spicier, ground black pepper can be poured into the cuts and over the brisket. Pepper is very tasty.
6. Next, the salted brisket is wrapped in a piece of cloth and sent to the refrigerator for a day.
7. A day later, the fabric is changed, and the brisket is salted and sent again for a day in the refrigerator.
8. After this time, the brisket will be completely ready. She absorbed all the necessary amount of salt and garlic flavor. Salted brisket should be stored in the refrigerator.