Preliminary it is necessary to choose the right cut of meat. Ideal is one that has sufficient softness (the knife enters it easily), which is covered with skin without stains and damages, has no smell, and the interlayer of fat is equal in thickness. Choosing a quality product, you can begin to directly analyze the recipes of salted pork belly.
The recipe for salting pork belly
The most insipid is considered to be salting in a dry way, within which meat is placed on a pillow of salt and spices and left under the yoke.
After choosing a piece of brisket, and also rinsing and drying it, put a cut with the skin down on a layer of salt mixed with a crumpled laurel leaf and a few mashed pea peppercorns. Slightly sprinkle the salt mixture with lard and its side surfaces, cover everything with a plate or lid and place the load on top. On the first day, leave the fat to lie at room temperature (but not in the sun!), And then transfer the piece to the refrigerator and leave it there for at least three days. Depending on the thickness of the piece, the time for salting can take up to 5 days.
Further, the surface of the salted brisket is peeled, wrapped with paper and cooled. Before serving, the meat is thinly sliced.
Salted pork brisket in brine - recipe
Salting of pork with a wet method allows preserving its taste qualities for an even longer period. For the rate of salting, the meat is preliminarily divided into not too large pieces and the brine itself is prepared. In addition to salt (it takes one glass for a liter of water), several laurel leaves, carnation buds, fragrant peppercorns and other spices can be added to the brine at your discretion. When the brine comes to a boil, it is covered with a lid and completely cooled. Then the pieces of the brisket are dipped into the resulting brine. They can be pre-packed with aromatic root vegetables or garlic teeth. Leave the dishes with meat in the cool, a week later the piece will be ready for tasting.
Boiled salted pork brisket - recipe in a package
For such a recipe, it is better to take a piece of meat with a not too thick fat layer. When exposed to heat, the fat will thaw and, at its high content, the piece will simply disintegrate after being removed from the package.
Ingredients:
- pork brisket - 780 g;
- garlic - 1 head;
- freshly ground pepper, salt;
- mixture of spices for pork - 1 teaspoon.
Preparation
You can prepare a mixture of spices for meat from what you have on hand, or you can buy ready-made
Place the meat in a bag with a lock, carefully squeezing out the air from the latter. Put the meat in a bag in another bag and tie it. Tie the brisket with a culinary thread. Criss-cross and place in a saucepan with boiling water. Cook the meat for two hours, making sure that the water covers the piece.
This concludes our simple recipe for the preparation of salted pork belly. Finished meat wrap with foil and send to cool before cutting.