Salted pork belly in the package - the easiest way to pickle fat at home. The secret of success in quality meat. Pork brisket, or subtitles, this name is also quite common, it is a pork belly, which, according to the expert cooks, has the most optimal combination of meat and fat, but if the pig was young, then the skin will also be tender. In general, go to the market and ask the butcher for a meaty brisket with layers of fat and thin, well-smoked skin.
The very process of salting pork belly takes a few minutes. Then you need to wait a few days to salt and spices soaked pork. The result will exceed all your expectations! Believe me, no industrially cooked ham, with homemade pork belly salted with their own hands, can be compared.
- Cooking time: 3-4 days
- Servings: 10
Ingredients for salted pork belly
- 1 kg of pork belly;
- 25-30 g of large table salt;
- 12 g ground sweet paprika;
- 10 g dried seasoning for meat;
- 5 g of cumin;
- 5 g of coriander;
- 2 g chili flakes;
- tight plastic bag.
Method of cooking salted pork belly in the package
This method of salting the brisket is called dry. Therefore, the brisket is first washed with cold running water, then soaked with paper towels. Cut the sliced pork brisket into thick, long bars about 4 centimeters wide.
Then prepare a dry mixture for salting the brisket. Pour into a bowl of coarse salt without additives. Argued that salt does not happen much, so this is not true. First, everyone has his own taste, and secondly, I think everyone ever came across salted lard, which absorbed everything that was sprinkled.
Therefore, I advise you to empirically determine your rate, and remember the right amount of salt.
Pour the powder of ground sweet paprika in a bowl. It is a bright red powder with a pleasant spicy aroma that does not turn a salted pork belly in a package into something inedible burning, but will only give the meat a tasty smell.
Next, pour dry seasoning for meat. I cook seasoning from Lavrushka, dried celery, parsley and black pepper. Just grind everything in a coffee grinder. Such powder is universal - and in cutlets it is possible to pour, and in a breading for a fried small fish. Lard with cumin - products that are likely to exist side by side for a hundred years. Agree, what salsa without cumin? Therefore, pour in a bowl 2-3 teaspoons of cumin seeds.
We also add coriander seeds and dried chili flakes. Last seasoning for the amateur - if you do not like spicy, then do not add chili.
Stir dry ingredients to make the powder uniform in color.
Put the pork belly pieces in a bowl, roll it down and rub it on all sides.
As a result, almost all the dry mix should stick to the meat, if it stays a little, it doesn't matter, pour it directly into the bag with the salty pork brisket.
Put the pork belly in a bag, tie it up and put it in the refrigerator compartment for 3-4 days. It is not necessary to open the bag, turn it around and shake it. Just leave him alone for this time.
After 3-4 days, we remove the pork belly into the freezer, and after a couple of hours, you can cut the underside into thin slices and serve to the table.
Take a crust of rye bread, a few feathers of green onions and bon appetit! Do not forget to treat the salty pork belly cooked in the package to the guests!
