Depending on how you prepare the pork belly, it can complement a side dish or serve as a snack. We offer several different cooking options for this hearty and versatile product.

Pork belly in the oven is perhaps the most common way to cook it.

Cooking pork belly in the oven is quick and easy because it is a juicy product.

For this dish, a minimum set of spices is enough, which can be found in any kitchen:

• pork brisket - 1 ½ kg;
• fresh garlic - 1 large head;
• lavrushka - 4 leaves;
• salt - 1 tsp;
• ground black pepper - ½ tsp.

Cooking like this:

1. Rinse the brisket thoroughly under running water.
2. We clean the garlic, rinse the cloves, then cut them into slices, dividing each clove into 2-3 parts.
3. In the brisket with the sharp end of the knife we \u200b\u200bmake incisions in different places. We put garlic plates and pieces of lavrushka in them.
4. Mix salt with pepper and rub the tenderloin with this mixture on all sides. We give it a little salt for about half an hour. After, if desired, you can sprinkle the meat with whole peas of the pepper mixture.
5. We heat the oven to 180 ° C and, meanwhile, wrap the brisket in several layers of foil. We send it in the form or on a baking sheet into the oven and cook it for three hours (plus or minus half an hour).

On a note! At the end of baking, the lard released from the brisket will remain in the foil. It can be collected in a clean dry jar and further used for dressing cereals or stewing vegetables and meat.

In onion skins

An original, although not too popular, option for preparing a fragrant meat dish is a recipe for brisket in onion peel:

• pork belly - 600 g;
• water - 1 l;
• onion peel - 5 g;
• salt - 100 g;
• lavrushka - 2 leaves;
• pepper - 5 units;
• garlic - 6 cloves.

Cooking like this:

1. To get the right amount of husk, you need to peel 4-6 large onions. Make sure that the husk is not damp or rotten. The collected "petals" must be thoroughly rinsed in water from dust and sand, put in a bowl and filled with water. Stir the husk by hand several times and change the water at least three times.
2. So, let's get down to cooking the brisket. To begin with, put the prepared husk in a saucepan, fill it with water and bring to a boil. After, we send spices and salt into the water, mix. At first glance, it may seem like a lot of salt - everything is fine, pork will absorb as much as it needs.
3. Cook for about ten minutes, after which we lower the washed piece of brisket. It should be completely immersed in the broth, if there is not enough liquid, you can add it.
4. Bring the meat to a boil, after which we mark it for half an hour. 10 minutes before the end of the process, put the garlic cloves, cut into slices, into the water.
5. At the end of cooking, cover the brisket in a saucepan with towels and let it cool gradually. Onion peel during infusion will color the brisket in an appetizing yellowish tint.

On a note! The husk has a strong coloring property. Therefore, it is recommended to use a saucepan with a dark coating on the inside for cooking.

Pork belly in a slow cooker is the most delicious way

To prepare brisket in a slow cooker, you can use any recipe and program "Stew".

Nevertheless, we still offer a delicious, slightly spicy option for cooking pork belly in a slow cooker:

• 1 kg of pork breast;
• 1 head (larger) of garlic;
• 3 lavrushkas;
• 1 table. l. spices "For barbecue" or "For pork";
• 1 tsp black pepper;
• ½ tsp red pepper;
• 1 tsp coriander seeds;
• 2 tbsp. l. coarse salt.

Cooking like this:

1. Peel the garlic, rinse the cloves and cut 2-3 slices into slices. Chop the rest with a knife.
2. In a bowl, mix a set of spices with salt, pepper, chopped coriander, finely chopped lavrushka and chopped garlic.
3. Rinse the tenderloin thoroughly, let the excess liquid drain. After, rub with a mixture of salt and spices. In the layers, make cuts in different places and stuff with garlic slices.
4. Place the brisket in the roasting sleeve, sprinkle with the rest of the spices, squeeze out the air and tie tightly. Pour 5 multi-cups of warm water into a multicooker bowl, place a steamer basket on top and put a sleeve with brisket in it. Close the lid, select the "Steam cooking" program. Set the cooking time to one hour, after which turn off the device and leave the dish to cool without opening the lid.
5. It is recommended to leave the brisket for at least overnight in the refrigerator before serving.

A delicious snack served with horseradish or mustard. Also, the brisket goes well with adjika.

Pork belly roll

Pork brisket roll turns out to be very satisfying. It is often served with a potato side dish, cutting the product into plump slices.

• pork belly - 1 kg;
• olive or ordinary sunflower oil - 4 tbsp. l .;
• garlic - 2 large cloves;
• provencal herbs - 1 tsp;
• onion - 2 medium heads;
• champignons - 400 g;
• carrots - 1 unit;
• breading - 2 tbsp. l .;
• if desired, you can use prunes with walnuts as a filling.

Cooking like this:

1. Rinse the brisket under running water. The piece must be cut so that an oblong layer is obtained, which will be convenient to use for a roll. After that, the tenderloin should be beaten off well.
2. Separately combine the oil with the garlic, salt and spices passed through a press. Grate the meat with the resulting marinade, put it in a tightly closed container and put in the refrigerator to marinate for 4 hours.
3. In the meantime, prepare the filling. To do this, peel the onions with carrots, wash the mushrooms. Finely chop the onion, coarsely grate the carrots, chop the mushrooms into small cubes. Saute the onions and carrots together, and the mushrooms separately, until the liquid has completely evaporated. After, mix everything, salt a little and combine with the breading.
4. Remove the marinated pork tenderloin from the refrigerator, spread the filling over the surface of the layer and wrap it in a roll. Secure it with a strong thread or special silicone ties.

Bake the pork roll with the filling in an oven at 170 ° C for an hour.

On a note! To prevent juice splashes from covering everything around the work surface when beating, place the meat in a bag or cling film.

Baked in foil

Pork meat is well baked in foil, completely retaining its juiciness and aromas of spices:

• 1 kg of pork belly;
• 5 peeled garlic cloves;
• ⅔ Art. l salt;
• 1 tsp black feather;
• 5-7 large prunes.

Cooking like this:

1. Rinse the brisket. Make several cuts in the interlayer.
2. Pass the garlic through a press, combine with salt and pepper, mix well. Grate the brisket with this mass.
3. Rinse the prunes and cut lengthwise. Fold these halves into brisket incisions.
4. Let the pork soak, then wrap it in 2-3 layers of foil and bake at 170 ° C for 1 hour and 20 minutes.
5. It remains to let the dish cool directly in the oven, and then transfer it to the refrigerator without unrolling the foil. Cool for a couple of hours.

Cooking method with potatoes

A nourishing option for preparing a side dish with meat is a brisket with potatoes in a sleeve. You can also divide the food into portions of food foil and wrap it in a julienne maneuver.

• 1 kg of pork belly;
• 1 kg of potatoes;
• salt and pepper;
• spices "Universal" or "For meat";
• 50 g of any lean oil.

Cooking like this:

1. Peel the potatoes, wash them and cut them into large cubes.
2. Rinse the brisket thoroughly and cut into 4 parts.
3. Rub the tenderloin with salt and a ready-made set of spices.
4. Mix the potato pieces with salt and pepper.
5. We put everything in a sleeve, tie its ends and send it to the oven at 180 ° C to cook for an hour. Then we cut the sleeve lengthwise and bake for another third of an hour. Done!

Pork belly is the fatty portion of pork carcass that is commonly used to make bacon. If you love experimenting in the kitchen, try cooking this piece of meat in a new way. You can bake the brisket in the oven over low heat, or cook it in a slow cooker. Alternatively, try frying thin slices of brisket in a skillet.

Ingredients

In the oven

For 6-8 servings

• 900 grams of pork belly
• 80 ml olive oil
• 1 tablespoon (15 grams) edible sea salt
• 1 tablespoon (7 grams) ground black pepper

Slow Cooking

For 6-8 servings

• 900 grams of pork belly
• 2 teaspoons (10 grams) edible sea salt
• 2 teaspoons (5 grams) ground black pepper
• 2 teaspoons (5 grams) chili powder
• 2 tablespoons (30 ml) olive oil
• 1/4 measuring cup (60 ml) apple cider vinegar
• 200 grams of carrots, peeled and cut into about 5 centimeter pieces
• 200 grams of sweet potatoes (yam), peeled and cut into about 5 centimeter pieces

In a frying pan

For 3-5 servings

• 450 grams of pork belly
• 2 tablespoons (30 ml) honey
• 2 tablespoons (30 ml) soy sauce
• 1 tablespoon (15 ml) oyster sauce
• 1 teaspoon (3 grams) fresh minced garlic

Steps

In the oven

1. Preheat the oven to 220 ° C. During this time, prepare the baking dish by placing a metal wire rack in it.

   • If you don't have a wire rack that is the right size, crumple up a few sheets of aluminum foil and spread them over the bottom of the baking dish.
   • The brisket needs to be raised above the bottom of the pan to help melt out more fat while cooking the meat.

2. Slice up the meat. Use a sharp knife to cut the pork skin crosswise. Make several parallel cuts 5 centimeters apart. Then make a series of cuts perpendicular to the previous ones (the distance between them should also be about 5 centimeters).

   • Try to keep the cuts through the skin and the layer of fat underneath, but do not overdo it - do not damage the layer of meat under the layer of fat.
   • If you cut the brisket properly, it will help to loosen more excess fat while roasting the meat.

3. Rub a piece with oil, salt and black pepper. Place the brisket, skin side up, in a pre-cooked baking dish. Brush the skins with vegetable oil, then season the meat liberally with salt and black pepper.

   • The oil and seasoning will add flavor to your brisket, and oil and salt will help melt the fat better, resulting in a crispy brisket.
   • Spread the seasoning by hand over the surface of the skin, rubbing the salt and pepper thoroughly into the cuts made on the surface.
   • Please note that black pepper and salt do not burn during baking, but other spices and seasonings are less resistant to high temperatures - they can burn and impair the taste of the finished dish. So, if you want to use additional seasonings, add them not immediately, but 30 minutes before the end of the cooking process.

4. Place the meat in the oven for 20-30 minutes. Place the seasoned meat in the preheated oven. Bake for 20-30 minutes, or until the surface is lightly browned and looks crispy.

   • Note that baking for a short time at high temperature is necessary for the skin to brown and crisp. During this time, the meat will not have time to cook properly. In addition, meat should not be left at high temperatures for longer periods of time.
   • Don't wait for the skin to turn dark brown or very crispy. You will need to continue to bake the meat at a lower temperature, so if you leave the meat on high heat for too long, the surface of the brisket will burn and the meat inside the piece will still be uncooked.

5. Reduce the temperature in the oven to 180 ° C. Reduce the temperature without removing the meat from the oven. Bake the brisket for 2-2.5 hours, until the meat is completely cooked through.

   • Check how the baking is going after about an hour and a half. If the melted fat gets too hot, you will smell smoke. In this case, you need to take the meat out of the oven and transfer it to another baking dish.
   • It is necessary that the temperature inside the piece of meat reaches at least 70 ° C before it can be removed from the oven.

6. Leave the meat for 10-15 minutes. When you take the finished brisket out of the oven, do not cut it right away, but leave it at room temperature for 10-15 minutes.

   • During this time, the meat juice will be evenly distributed throughout the entire thickness of the piece of meat.

7. A properly baked brisket will have a crispy crust and the meat inside the chunk will remain tender and juicy.

   • Place leftover meat in an airtight plastic container and store in the refrigerator.
   • To reheat the brisket, place the slices of meat in a well-heated, heavy-bottomed skillet to preserve the appetizing crispiness.

In a slow cooker

1. Season the meat and leave overnight. Take salt, black pepper and chili powder and rub thoroughly on a piece of pork belly on all sides. Wrap the meat in cling film, refrigerate and leave overnight.

   • Premix the seasonings in a small bowl so that they evenly spread over the surface of the meat as you season the brisket.
   • If you are on a time constraint, it is not necessary to leave the meat in the refrigerator overnight. This step helps to make the meat more tender and taste better, but your brisket will still taste good even if you season the meat and go straight to the next step.

2. Slice up the pork skin. Using a sharp knife, make several parallel cuts in the skin so that they run diagonally across the piece of meat. Then cut the skin several times in a direction perpendicular to the first lines.

   • You need to cut the skin properly so that excess fat is melted from the brisket during cooking. Try to make the incisions cut through the skin and the underlying layer of fat, but do not cut into the meat underneath.

3. Heat the olive oil in a skillet. Pour olive oil into a large heavy-bottomed skillet over medium heat.

   • Wait about a minute for the oil to reach the desired temperature. Turn the pan gently so the oil evenly covers the bottom.

4. Fry a piece of brisket on all sides. Place the brisket in the heated oil and fry on each side for about a minute, or until the surface of the meat is brown and crispy.

   • You will need to fry a piece of meat on the sides as well. You will need tongs to hold the piece in position.
   • Slow cooking does not allow crispy crust on the brisket. That is why you need to pre-fry the meat on the stove, and only then bring it to readiness.

5. Place all ingredients in a slow cooker. Place the pre-cut carrots and sweet potatoes in the bottom of the slow cooker. Place the pork belly over the vegetables and pour the apple cider vinegar over all the ingredients.

   • You can use other root vegetables instead of sweet potatoes and carrots if you like. Some people prefer to add brussels sprouts, potatoes, or even turnips or turnips.

6. Cook on high heat for 4 to 5 hours. Close the lid of the slow cooker and turn it on the high temperature setting. It will take 4 to 5 hours to fully cook the brisket.

   • The temperature inside the cooked piece of brisket should reach at least 70 ° C.

7. Serve hot. Turn off the slow cooker and leave the brisket for 10 minutes before slicing. You should have very tender and juicy meat.

   • Place leftover meat in an airtight food container and store in the refrigerator. To reheat the brisket, place the slices of meat in a preheated heavy-bottomed skillet to keep the skin crisp.

Once before the revolution, Elena Molokhovets's book 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.

In this article, we will talk about pork belly and how to prepare it, from home smoking and salting to baking using newfangled foil or culinary sleeves.

Oven baked brisket at home - step by step photo recipe

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

To prepare pork belly, you need:

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

Preparation:

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

2. Place the brisket in a saucepan. Add 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 there, salt to taste and a couple of bay leaves.

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

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

5. Place the meat on a baking sheet or in an ovenproof dish. Place 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

Home-made fragrant lightly salted 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 brisket - 1 kg.
• Salt - 1-2 tsp
• Spices to the taste of the hostess / household.
• Garlic - 1 head (or less)

Algorithm of actions:

1. For salting, you need to choose the most neat and beautiful brisket, some housewives do not even recommend washing it, but recommend simply scraping it with a knife, removing adhered debris.
2. If you wish, you can still rinse the brisket under cold water, then shake it thoroughly and remove the rest of the water with a paper towel.
3. Peel the garlic, rinse the cloves under water. Cut into large cubes.
4. Cut the brisket with a thin sharp knife, pour a little salt into the holes and insert pieces of garlic.
5. Then sprinkle generously with salt and selected spices, rub the salty aromatic mixture into the surface of the brisket.
6. Take a piece of plain cotton cloth (clean, of course). Wrap the brisket in a cloth and leave in the kitchen. At room temperature, the salting should take place within 24 hours.
7. Next, transfer the brisket to another flap and send it to a very cold place, where it can be kept for a day.

Now the brisket is ready for use, since the piece for pickling was large enough, the family cannot eat it right away, so it is necessary to cut it into smaller pieces, leave something for eating, 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 the color and aroma are provided.

Ingredients:

• Pork belly - 1.5-2 kg.
• Garlic - 1 head.
• Salt - 4 tbsp. l.
• Onion husks.
• Smoked sausage - 70 gr.
• Condiments - cumin, pepper (black and red), coriander.
• Parsley and bay leaves.
• Mustard.

Algorithm of actions:

1. Rinse the brisket, dry with a towel.
2. Stuff the prepared piece with cloves of garlic.
3. Put all the spices, bay leaf, washed and chopped parsley, washed onion husks in an enamel pan on the bottom.
4. Lower the brisket into the same saucepan, and so that the skin is on top.
5. Cut the smoked sausage into circles and place in a saucepan as well.
6. Boil water, cool slightly. Gently pour hot water into a saucepan with 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. Cook the brisket for 1.5 hours. Remove from the broth.
8. Prepare the marinade mixture - mix mustard, red and black peppers, spices, crushed clove of garlic. 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, the cooked-smoked brisket should be removed in the cold.

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

Brisket recipe 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 marinating the brisket, and will also help to acquire a pleasant ruddy shade in the final product.

Ingredients:

• Pork belly - 1 kg.
• Onion husks removed from 5-6 bulbs.
• 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.

Algorithm of actions:

1. Prepare the marinade: add salt, all the spices and onion skins to the water.
2. After boiling the aromatic marinade, put the brisket there.
3. Make the heat minimal, cook for an hour and a half (at least).
4. At the end of cooking, remove the brisket from the marinade.

Some housewives invite their relatives to taste a still hot dish. Others allow the brisket to cool, but in either case, the dish is eaten very quickly.

Boiled homemade brisket with garlic

Homemade brisket is a wonderful dish, perfect for festive occasions and daily snacks. After cooking, it becomes very soft, which is positively appreciated by older people. Especially good is the brisket, boiled with a lot of garlic, which gives a subtle aroma 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 marinade preparation.

Algorithm of actions:

1. Salt water, add spices. Boil.
2. Gently lower the brisket into boiling water. There should not be very much water, experienced housewives note that the dish tastes better 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 marinate.
5. Mix the specified or favorite spices (salt is no longer required) and crushed chives.
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 tasting process.

How to make pork belly roll

Interestingly, pork belly is suitable not only for salting or roasting 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 both for cold cuts on the festive table and for breakfast sandwiches.

Ingredients:

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

Algorithm of actions:

1. Rinse fresh brisket carefully. 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 remaining skin and meat. Insert pieces of peeled garlic into the punctures. Rub the piece well with salt, then repeat the rubbing process, but use spices.
4. Roll up with a roll 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.

Towards the end of the baking process, remove the foil and wait until golden brown appears. The dish is best served cold, but with the amazing flavors from the kitchen, it is possible that the family will require a tasting much earlier.

How to cook pork belly in foil

Previously, the housewives had a problem so that the meat was 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 preserve juiciness.

Ingredients:

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

Algorithm of actions:

1. To wash or not to wash the brisket, the hostess decides for herself. If the meat is doused with water, then after that you need to dry it.
2. Chop 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. Place the brisket on a large sheet of foil, wrap it up, avoiding open spaces.
5. Place in the oven. Bake for 2 hours.
6. Then open slightly and brown a little.

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

Recipe for cooking pork belly in a bag or sleeve

Baking in foil is one of the most convenient ways to keep the meat tender and the baking sheet does not need to be washed. Only a sleeve or a baking bag can compete with foil in this regard. In this case, the meat will be even more tender.

Ingredients:

• Pork shank (with large layers of meat) - 1 kg.
• Salt.
• Pickling lemon.
• Garlic - 5 cloves.
• Vegetable oil.
• Spices for meat / brisket.
• Some greenery.

Algorithm of actions:

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

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

Who doesn't like to pamper themselves with smoked delicacies at least occasionally? Probably everything. And it is even more pleasant to taste the dishes that are prepared at home with your own hands. Having once tried to make homemade food, there will no longer be any point in purchasing it in the store. One of these dishes, which any housewife can cook, will be home-cooked-smoked brisket, the recipes for which we will present below.

With liquid smoke and onion skins

Ingredients:

Brisket - 1500 g
Water (cold) - 2 l
Onion husks - from 6 onions
Liquid smoke - 2 tbsp. l.
Salt - 7-8 tbsp l.
Allspice (peas) - 10 pcs.
Allspice (ground) - to taste
Bay leaves - 5-6 pcs.
Garlic - 4-5 teeth

Preparation:

We cut the brisket into medium pieces, measuring 5x10 cm. This size is preferable because of the convenience of preparation and storage.

Put half of the previously washed onion husks in a saucepan, add pepper, salt and put bay leaf. We fit the brisket on the husk. Cover the pork with the remaining husk, pour in water to completely cover the meat. And pour liquid smoke over the husk.

To prevent anything from rising in the pan, cover everything with a plate. It is not recommended to cover the pan with a lid, this is unnecessary.

Turn on high heat until the brisket is boiling, then reduce the heat slightly and simmer for about 10 minutes.

After the time has elapsed, turn off the heat, close the lid and let it brew and salt for about 7-8 hours.

We take out the pork, dry it, put it on a plate, and rub it with pepper and grated or finely chopped garlic.

Tip: put as many briskets in the refrigerator as you need for the first time. Put the rest in the freezer. Whenever you need a treat on the table, you simply cut it off and fry it. will taste like just cooked.

Cooked-smoked brisket in a home-made smokehouse

Ingredients:

Brisket - 1 kg
Ice water - 1.5 l
Garlic - 6 cloves
Lavrushka - 3-5 pcs.
Salt - 65 g
Sugar - 10 g
Black pepper (peas) - 5-6 pcs.
Ground red pepper - to taste

Preparation:

Cut a kilogram of pork into 2 approximately equal parts, rinse thoroughly and blot the moisture with napkins.

Mix all the seasonings and rub the resulting brisket slices.

We cut the garlic into plates, put them in small slots in the meat, so you get a delicacy saturated with garlic aroma.

We transfer the pork to a saucepan or stewpan, pour in water, put black peppercorns, bay leaf. We wait until boiling, tighten the fire and cook for about half an hour to 40 minutes. Cool it down.

While the meat is cooling down, prepare the smoker. To do this, pour sawdust into it and lay out the meat so that dripping fat does not fall on the sawdust. In principle, you can cover the sawdust with foil. It takes about 3-4 hours to smoke the food. The degree of doneness of the brisket should be checked from time to time, it will depend on the thickness of the pieces of meat.

Recipe with smoked meats and onion peels

Ingredients:

Pork belly - 2 kg
Smoked meats - 100 g
Garlic - 2 heads
Salt - 80 g
Onion peel - 100 g
Honey - 10 g
Black and red ground pepper
Parsley - 100 g
Mustard seeds - 12 g
Coriander seeds - 12 g
Lavrushka - 5 pcs.

Preparation:

We wash the meat, dry it, do the same with herbs. Cut the garlic into thin slices, make small cuts on the brisket and stuff with garlic. Leave 3 cloves of garlic to rub the boiled meat with them afterwards.

Put greens in a large saucepan, without chopping it, washed onion husks, bay leaves, black pepper. Next, lay the brisket on top of the pillow. And the meat turns out to be excellent, with its own special aroma.

Let's move on to smoked meats. For the brisket, you can use sausage, ribs, or wings. Cut into small pieces and place on top of the pork.

Separately from this, boil water, cool slightly, to about 75 degrees, pour in the meat to completely cover it. We put the load, you can take a shallow plate, and close it with a lid.

We are waiting for the water to boil, after which we add salt and honey, stir, make a small fire and boil for about an hour and a half. By the way, it is better to use honey flowing. If this is not the case, then slightly melt it to dissolve it more conveniently and faster in the brine. Let it cool.

Finely chop or chop the remaining garlic, mix it with coriander, red and black pepper, mustard seeds and rub generously with warm slices of brisket. We put it in a comfortable dish and put it in the cold for 24 hours.

Tip: in order for the meat to boil well and remain juicy, it must be cooked with the skin up.

In a ham maker with gelatin and liquid smoke

Ingredients:

Brisket - 1.5 kg
Garlic - 5 cloves
Salt - 4 tbsp. l.
Gelatin - 2 tbsp. l.
Ground black pepper - 1 tsp.
Bay leaf - 5 pcs.
Liquid smoke - 2 tbsp. l.

Preparation:

Mix the chopped garlic with salt, rub the brisket, washed and cut into long, but thin pieces. We put it in a saucepan and leave it at room temperature for a day. If the room is hot, find a cooler spot, just don't put the meat in the refrigerator.

After a day, we drain the resulting liquid. Pour liquid smoke into a separate plate and gently grease the meat piece with a brush from all sides. Then we wrap the pork in cling film and let it nourish for about half an hour.

Then sprinkle each layer with gelatin, try to do this as evenly as possible. Open the bottom of the ham and place the roasting sleeve. Then roll the pork into a roll, place it in the sleeve at the very bottom, put the second floor of meat on top, the third, until all the pieces are stacked. In this case, the skin should be outside. Sprinkle each new layer with gelatin so that the brisket sticks well.

Tighten the sleeve, close the lid and tighten the ham springs. Next, transfer to a multicooker (you can also simmer in a saucepan over low heat), pour hot water so that the meat is completely covered, and set the "Stew" mode, the cooking time is 2 hours.

After that, we cool it without pulling it out of the sleeve, and put it right in the refrigerator overnight. In the morning, you can already eat the dish.

Recipe for cooked smoked brisket in a disposable smokehouse

Ingredients:

1 kg pork belly
3-5 cloves of garlic
4-7 peas of black pepper
1-3 carnation buds
1 tsp Sahara
2 tbsp. l. salt
1 liter of water

Preparation:

Wash the meat, pat dry with paper towels. Cut the garlic into small wedges, punch small holes in the brisket, and sprinkle with garlic, black peppercorns and cloves.

Prepare a heavy-bottomed saucepan, transfer the pork to it and cover with cold water. Add sugar, salt. Boil the water, turn it on medium heat, and simmer the meat for half an hour. If you see a gray film appear on top, remove it with a slotted spoon. Remove the half-cooked pork, let it cool.

We will smoke the brisket in a disposable smokehouse, which can be found in large stores. It includes a bag made of heat-resistant aluminum foil, thinner perforated foil and chips for smoking. Such a smokehouse allows you to cook delicious smoked meats directly in the oven.

Transfer the chips to thin foil and roll them up. At the bottom of the thick foil, put the prepared bundle of chips, put the brisket on top. Wrap the edges tightly to keep the smoke flavor from coming out of the meat. When everything is ready, turn on the oven, put the "bundle" in it and cook for about 1.5-2 hours at 180 degrees.

Tip: do not overdo it with cloves, it is better to put it less, because a large amount of this spice can kill all the smells of other components. Also, disposable smokehouses can contain wood chips from different types of trees. We recommend tasting cherry chips, it makes the meat very tasty and gives it a special beautiful color.

This recipe is convenient in that you can eat boiled-smoked pork belly at home immediately after it has cooled. And for lovers of unusual pork dishes, we recommend the article "". Please your household with goodies! Enjoy your meal!

The most delicate pork belly is a wonderful meat, from which you can cook dozens of delicious dishes.

Pink layers of meat between white waves of airy bacon can awaken an appetite no less than tiramisu or fried potatoes. It is important that the purchase of fresh brisket will not hit your wallet (which cannot be said about the finished industrial product), and you can cook it very quickly.

Pork brisket is used to prepare both everyday and festive dishes, which cause constant delight among households and guests. It depends only on the desire of the hostess whether to limit ourselves to a minimum of seasonings and spices or to show miracles of culinary ingenuity and boldly experiment. Stewing, baking, frying, salting, smoking, stuffing - you can do anything with brisket! The result is amazing anyway.

Pork belly - general cooking principles

There are two main ways to prepare brisket: hot or cold.

Hot cooking - this is frying, baking, stewing.

Cold way - salting and cold smoking, which is possible only with a special home smokehouse.

It takes a lot of time to salt and smoke the meat: up to several days or even weeks. Therefore, if you need to quickly feed your family or meet guests with a ruddy, tender, juicy brisket, there is nothing better than an oven or for frying pans.

To prepare the brisket for cooking, it is enough to wash and dry a whole piece of meat, cut out bones and cartilages, brush with a mixture of salt and spices. Next, you can stuff the meat with a few cloves of garlic, put it in foil or a baking sleeve and send it to a preheated oven. Forty to sixty minutes later, a delicious dish is served along with baked vegetables, pasta, mashed potatoes, stewed cabbage.

Often before baking, pork belly is marinated in brine and spices. The meat turns out to be more tender, acquires the aroma of seasonings. Horseradish root is very good for baking, which needs to be rubbed finely. From spices, it is worth taking a closer look at ground black and red pepper, dried basil, dill, parsley, ground nutmeg, turmeric, rosemary, paprika, juniper. An excellent spicy-spicy aroma is acquired by the brisket, soaked or baked with young garlic.

The brisket is good not only hot, but also cold, so it can successfully replace unhealthy industrial sausage. For breakfast with black bread - that's it!

You can stuff pork belly with anything. Mushrooms, vegetables, apples, walnuts, dried fruits, green onions, cheese, minced meat and even a boiled egg can act as a wonderful minced meat. Stuffing allows you to transfer a dish from the category of snacks to the status of the main hearty dish.

Pork belly with pineapple on a carrot "pillow"

The original method of cooking pork belly on a "pillow" of fresh carrots allows you to get not only excellent meat, but also a side dish to it. Pineapple rings will make the aroma of the baked brisket very delicate and delicate, give 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 fresh rings;

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 ordinary hot mustard;

Five tablespoons of mayonnaise;

Packaging of the ready-mix "Provence Herbs";

A spoonful of dried basil.

Cooking method:

Cut the prepared piece of meat across from the inside so that the distance to the skin is at least two to three centimeters. Rub with pepper and salt.

Cut the peeled large carrots into thin rings and fill the cuts in the meat with them.

Cut the pineapple into thin half rings and also insert into the meat cuts next to the carrot rings.

Peel young thin carrots and cut lengthwise.

Place the 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 not allow the meat to fall apart during heat treatment.

Mix mayonnaise with mustard, pepper, dried herbs, salt and coat a piece of meat with marinade. Leave two or three tablespoons of the sauce for later, tightly closing the container.

Remove the form for two to three hours in the refrigerator, so that the brisket is thoroughly marinated. If possible, you can marinate the meat even longer - 10-12 hours.

Preheat the oven to 200 degrees by turning on the top and bottom heating.

Remove the meat and coat with the remaining marinade again.

Bake the brisket for 25 minutes at 200 degrees, then set the switch to 180 degrees and bake until tender (about an hour more).

Serve the meat, cut 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. The meat cooked according to this recipe literally melts in your mouth. The recipe is simple, the amount of ingredients is minimal, and the result is excellent! The best option for tasty and inexpensive food for your family.

Ingredients:

A pound of lean brisket;

Large onion;

Three tablespoons of vegetable oil;

Parsley (dried or fresh);

Optionally - a ready-made mixture of spices for meat;

Salt and black pepper;

A jar of low-fat sour cream;

A spoonful of flour;

Three tablespoons of butter.

Cooking method

Remove the prepared piece of pork brisket from cartilage and bones, cut into medium-sized cubes and marinate in a spoonful of oil, spices and pepper.

You can start cooking right away. If you have time, you should put the meat in the refrigerator for marinating for several hours or for a day.

Heat the oil in a thick-walled skillet and fry the meat cubes in it for about three to four minutes. As soon as the meat turns light, and an appetizing crust appears on the pieces, they should be put out of the pan on a separate plate.

Cut the onion into half rings and sauté in the same oil where the meat was fried.

Put the meat back in the pan with the onion, add salt, pour in half a glass of water and simmer over low heat under a closed lid.

In a separate frying pan, heat the flour without oil until light brown appears. Add pieces of butter, melt, stir with flour, and pour in sour cream. The sauce should boil for one to two minutes. If it turns out to be too thick, you can safely dilute the sour cream-flour mixture with water.

Pour the 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 the usual frying of meat slices in a pan. No marinades, spices, sauces - only 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 spoonful of vegetable oil.

Cooking method:

The brisket should be taken with thin layers of bacon.

Cut the prepared meat into slices no thicker than a centimeter. Salt and pepper.

Add oil to the pan, rub with a paper towel or silicone brush, heat.

With the heat reduced, 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 brisket by stewing it with mushrooms in just half an hour. The highlight of the dish is a fragrant sauce, which must be served with meat and garnish.

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 tablespoons of tomato paste;

One and a half tablespoons of flour;

A mixture of peppers;

Vegetable oil.

Cooking method:

Cut the brisket into two centimeters thick cubes, marinate in a mixture of oil and pepper.

In a hot frying pan, very quickly, for two to three minutes, fry the meat in two steps. If you put all the meat in the pan at once, it will not fry and will release the juice.

Place the meat on a separate plate.

Chop the onion finely and sauté it in the same pan where the meat was fried for about four minutes.

Put the mushrooms on the onion, simmer for five minutes.

Add flour to the pan, fry, stirring occasionally, 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, put the pieces of pork in it, season with salt, add a mixture of peppers and spices to taste (for example, a spoonful of the ready-made mixture "For meat").

Simmer covered over low heat for 15 minutes. If the meat is not tender, then it is not fried correctly. Extinguishing should be continued until soft.

Home-style pork belly

Fragrant, soft, fantastically tasty pork belly, cooked according to a classic homemade recipe, will help out the hostess in any situation. You can make morning sandwiches from it, serve it with a side dish for dinner, or beautifully put it on a plate with pickles and tomatoes to beautifully serve a festive table. To prepare a universal product, you only need garlic, pepper and onion peels.

Ingredients:

A large piece of brisket with skin weighing up to two kilograms;

Four handfuls of onion skins;

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, salt, add washed onion peel and let it boil 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 with a mixture of peppers and chopped garlic, wrap in parchment paper or foil and refrigerate 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 to be soft, juicy, and due to the beer - spicy-aromatic.

Ingredients:

About a kilogram of brisket on the skin;

Half a liter of light beer;

Favorite dried herbs;

A mixture of peppers and salt.

Cooking method:

Pour the prepared piece of brisket with beer and marinate in the refrigerator for 24 hours. If the foamy marinade is not enough and it does not cover the whole piece, it does not matter. The pork can simply be turned over from time to time so that it turns out to be in the liquid from different edges.

Drain the beer marinade into the multicooker thicket, place the brisket skin side up. The beer should cover at least two-thirds of the meat.

Cover the meat with spices, salt, dried herbs.

Select the stewing mode and cook the brisket for two hours. Turn the meat two or three times to evenly soak it with marinade and spices.

Cut off the skin when serving.

Pork belly with lentils

A full meal can be prepared by baking the brisket with green or brown lentils. The queen of legumes will compete with traditional potatoes. The fragrant food will appeal to the whole family.

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;

A mixture of peppers;

Cooking method:

Grate the prepared piece of brisket with seasonings.

Put 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 the washed lentils with water, 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 onions, garlic and carrots in this mixture for ten minutes.

Combine lentils and fried vegetables in a frying pan, heat over high heat for five minutes.

Remove from heat, season with salt and pepper.

Put the lentils into a dish with 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 flavor.

Put lentils on a wide dish, top with chopped pieces of portioned brisket, garnish with herbs.

Pork belly in citrus salt with Italian garnish

Delicate fresh taste and aroma of lemons will give pork belly a unique charm. Maple syrup will add piquancy, white wine vinegar will add pungency. The zest of the recipe is Mediterranean fava beans, which are easily replaced with Russian young beans or asparagus beans. You need to cook the meat at least once according to this exquisite recipe in order 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;

A spoonful of olive oil;

Half-glasses of maple syrup;

A glass of balsamic vinegar;

Two tablespoons of white wine vinegar;

A teaspoon 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 refrigerate 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 send it to the 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 a side dish. Blanch individual savoy cabbage leaves for three minutes.

Pour the marinade over the cabbage with butter, white vinegar, maple syrup, white peppercorns and pan-heated coriander seeds. Send to the refrigerator for an hour.

Blanch the peeled beans and diced carrots for three minutes.

Chop the pickled cabbage thinly and mix with the blanched vegetables.

Fry vegetables a little in butter.

Prepare the sauce by simmering some balsamic vinegar.

Serve the delicious meat with a delicious 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 magic aroma is set off by notes of cloves, garlic, freshly ground pepper, green onions and herbs.

Ingredients:

A kilogram of pork belly;

Four medium bachelors;

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 carrots.

Finely chop the greens.

Pour onions, carrots and herbs with wine, salt, add pepper to taste and warm everything up to a hot state. Cool completely.

Cut the meat longitudinally, pour over the marinade and send it to the top shelf of the refrigerator.

Cut the eggplants into thin slices, add salt and leave to extract juice.

Fry chopped onion and chopped garlic in a spoonful of hot oil until golden brown.

Wash the eggplants with clean water, dry, mix with onion and garlic frying, grated cheese, chopped olives, green onions, breadcrumbs and lemon juice.

Pepper the minced meat, salt to taste.

Take out the brisket, put the minced meat in the cut, sew it with a thread or chop it off with wooden toothpicks.

Slightly grease a baking sheet or form with vegetable oil, place the stuffed brisket and bake at 200 degrees until tender.

• You can check the readiness of the baked meat with 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 middle is still pink, the brisket is not ready, it needs to be baked.
• A large piece of brisket can burn on top in the oven. To avoid this, cover the meat with foil.
• Excellent meat will turn out if the alternation of the white and pink layers of the brisket is even. Lard at the high temperature of the oven, frying pan or multicooker 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 beneficial effects on the joints and heart. For a therapeutic effect, a daily serving of lard of thirty grams is sufficient.
• Pork lard is high in the precious omega-3 fatty acid. Fat lovers do not suffer from depression and have a strong nervous system.
• To make stuffed pork tastier, it needs to be kept in the refrigerator for a day.