Pork bacon cooked in onion peel with pepper and turmeric is an easy way to prepare and keep pork lard in the refrigerator. Not everyone likes boiled bacon, but I will say, as in a classic joke: you just do not know how to cook it. To make it tasty, you don't need any liquid smoke, chemical flavor enhancers and other flavors. We take only natural spices and seasonings, a large piece of pork brisket (lard with layers of meat), we reserve patience, since it will take almost two hours to cook the meat. Turmeric and husks will give pork an appetizing golden color, dill, laurel and parsley will flavor the broth, and roasted spices will complement the resulting bouquet.
Many people cook lard in a very strong salt solution, but I do not advise that if your plans do not include long-term storage of pork in a cool place.
- Cooking time: 2 hours
- Servings: 8
Ingredients for pork belly cooked in onion peel
- 1 kg of pork belly;
- husks with 1 kilogram of onions;
- 2 onions;
- a bunch of dill;
- 5 g ground turmeric;
- 5 g ground red pepper;
- small chilli pod;
- dried parsley with roots;
- coriander, black mustard and cumin seeds;
Method of cooking pork belly cooked in onion peel with pepper and turmeric
Onion peel put into the pan, add the onion heads cut into four parts.
If you are confident in the origin of onions and its husks are clean, then you can use these products as they are. However, I advise you to soak the unknown husk in cold water and rinse thoroughly with running water.
Put in a pan a piece of pork belly. I was preparing a boneless pork belly on a piece of skin. I do not advise you to cut off the skin, firstly, when cooking it will become soft, and secondly, a piece of brisket keeps its shape better with the skin, and thirdly, it tastes better.
Add dried parsley with the roots and about 1, 5 teaspoons of ground turmeric. This useful and bright spice will enhance the brown color, in which the onion peel will color the broth and make it more appetizing, golden.
Add some more seasoning, they flavor the broth, and therefore the pork, which is cooked in it - put a small bunch of dill and a few bay leaves.
Now pour water and sprinkle salt. The solution, which will boil the fat, should be quite salty. On a liter of water you need about 20 grams of salt without additives. But you can salt to your taste, because, as you know, under salt can always be corrected.
Put the saucepan on the stove. Over high heat bring to a boil, then reduce the gas so that the water boils just barely, cook for 1 hour and 30 minutes. If the brisket is thicker than 5 centimeters, the cooking time should be increased to two hours.
For sprinkling, prepare the spices - fry the coriander seeds, cumin and black mustard seeds without oil. Each type of seeds need to take 1.5 teaspoons. Do not overcook the spices, as soon as the mustard starts to click, remove the pan from the heat.
We leave the finished pork belly in brine for 2-3 hours until it cools completely. Then we get out of the broth, sprinkle with spices and wrap in parchment. Keep in the fridge.
Pork breast cooked in onion peel with pepper and turmeric is ready. Enjoy your meal!