Contents
Pork belly: how to salt deliciously. Video
Pork belly is a real find for culinary experts. With a little skill from an inexpensive cut, you can cook a lot of everyday and festive dishes – delicious, nutritious and aromatic. A variety of recipes for salted brisket with delicious greasy layers allow you to stock up on this product for future use. At home, a dry and hot method of salting meat and lard is usually used, or a special brine with a bouquet of spices and spices is used.
Pork belly: how to pickle
Salt pork belly under oppression
Rinse fresh 1 kg brisket thoroughly in running water, then blot with a white cotton napkin. for tasty salting of pork, cut the cut into even layers 5–6 cm thick each. After that, stuff the brisket with thin cloves of garlic to taste and rub with coarsely ground table salt (4 tablespoons) and a mixture of various spices and herbs.
For pickling, choose a whole fresh cut with thin, intact skin and approximately equal layers of bacon and meat. A sharp knife should easily, without jerking, enter the brisket
Choose a flavoring bouquet individually.
For example, it can include:
- freshly ground black pepper (5 g)
- dried and chopped dill heads (5g)
- coriander (5 g)
- nutmeg (2,5 g)
Place some salt and seasoning, 2-3 broken bay leaves and a pinch of allspice peas on the bottom of an enamel pot. Dip the brisket in the dish, skin side down, cover with a wooden mug and press down with a suitable press. For the first day, keep the pan away from sunlight at room temperature, then keep it until tender in the refrigerator (but not in the cold!) For 3-5 days.
Hot method of salting brisket
Cut the pork into optimal lengths (depending on the type of dish) and 3–3,5 cm thick each. Rinse and dry the meat, and scrape off the skin with a sharp knife until it is white. Then bring the water to a boil in an enamel saucepan and add the spices and herbs. Pre-crush allspice with a spoon.
For 1 kg of brisket and 1,5 liters of water, you need to prepare:
- table salt (1 glass)
- peppercorns (10-15)
- adjiku (2,5-5 g)
- bay leaf (4 pc.)
- garlic (1-2 cloves)
Place the brisket pieces in boiling water and simmer over medium heat for 5 minutes. After that, remove the dishes from the stove and keep them in a warm place for 10-12 hours. Remove the pork, let the moisture drain, rub with grated garlic to taste and keep in cling film on the refrigerator shelf. After 2-3 hours, the great instant snack is ready to be eaten.
Delicious pork belly in brine
Cooking salted pork in brine (“wet” method) is a practical home canning method, as it allows the product to be stored for a long time and not lose its taste. In this case, the brisket should be cut into small pieces and placed in a sterile glass jar, lined with peppercorns and garlic cloves.
Salted pork belly is served with vegetable garnish and rye bread, as well as a separate snack. It is a great addition to cold cuts and meats, garnished with fresh herbs
Next, salt water (1 liter glass of salt), bring the liquid to a boil and cool to room temperature. Pour the brine over the pork and cover the dishes loosely. Keep in a cool and dark place for a week (until tender), then refrigerate for storage.