How to cook pork ribs in onion husks?

And do you know how to cook a pork rib in an onion peel? After all, this is a great snack and a worthy substitute for modern sausage products. Let's cook!

Boiled pork breast in onion peel - recipe

Ingredients:

• a brisket of pork - 0,7 kg;
• onion husks - 2 handfuls;
• water - 1 l;
• salt - 15 g;
• garlic - 1 head;
• laurel leaves - 4 pcs .;
• peas of black pepper - 10-15 g.

Preparation

At the bottom of the pot, which will be cooked brisket, put first a handful of onion husks and put the brisket on it. Add salt, peeled and cut into several pieces of garlic, peas and bay leaves, cover with a second handful of shell, pour water and cook for twenty minutes. Without taking out the brisket, let it cool down, and we are sent to the refrigerator for the night.

The brisket is ready for the morning. If desired, it can be rubbed with garlic and pepper. Although it turns out very delicious.

According to a similar recipe, you can also prepare pork ham from pork in onion husks, taking instead of brisket pork meat from the loin and napigovav before cooking garlic and carrots. The cooking time for cooking the boiled pork must be increased to sixty minutes.

Roll of pork brisket in onion peel

Ingredients:

• pork brisket with skin - 1.5 kg;
• onion husks - 4 handfuls;
• salt - about 100 g;
• laurel leaves - 10 pcs .;
• a mixture of peppers, ground and peas - to taste;
• garlic - 5 denticles;
• Dried greens - to taste.

Preparation

The brisket is washed and dried. We counteract the skin with a knife and separate it from the fatty layer, but not completely, but leaving so much that when folded, its edges close, and it covers the entire roll.

We rub the brisket from the inside with a ground mixture of peppers, crushed garlic, sprinkle with dried herbs and salt. Now we twist the brisket into a roll, bind it with twine or thread and place it in a saucepan of a suitable size, on the bottom of which we lay half the husks beforehand. Pour water to cover the whole roll, add salt, peas mixture of peppers, bay leaf and cover the remaining husks. Cook for two hours, turn off the stove and leave another for the same amount in the brine. Then take the roll, drain the liquid, and put it in a cold place for several hours, pressing down on top with something heavy.

A gorgeous, nutritious snack is ready. Before filing remove the twine and cut into pieces. On the table to the roll from the brisket you can serve mustard or horseradish.