Delicate pork belly - wonderful meat from which you can cook dozens of delicious dishes.
Pink meat layers between the white waves of air fat can awaken no less appetite than tiramisu or fried potatoes. It is important that the purchase of fresh brisket will not strike the purse (which cannot be said about the finished industrial product), but it can be prepared very quickly.
Pork brisket is used for both everyday and festive dishes, causing constant excitement among households and guests. It only depends on the desire of the hostess whether to limit ourselves to a minimum of seasonings and spices, or to show the wonders of culinary savvy and strike bold experiments. Quenching, baking, frying, salting, smoking, stuffing - you can do anything with brisket! The result is amazing anyway.
Pork belly - general principles of cooking
Cook bacon can be two main ways: hot or cold.
Hot cooking is frying, baking, stewing.
Cold method - salting and cold smoking, which is possible only with a special home smokehouse.
It takes a lot of time to pickle and smoke meat: up to several days and even weeks. Therefore, if you need to quickly feed your family or meet guests with ruddy, tender, juicing brisket, there is nothing better than an oven or frying pan.
To prepare bacon for cooking, it is enough to wash and dry a whole piece of meat, cut bones and cartilage, smear with a mixture of salt and spices. Then you can stuff the meat with a few cloves of garlic, put it in foil or baking sleeve and send it to a preheated oven. In forty-sixty minutes a delicious dish is served at the table along with baked vegetables, pasta, mashed potatoes, and stewed cabbage.
Often, before roasting, pork belly is marinated in brine and spices. The meat is more tender, gets the flavor of seasoning. Very good for roasting horseradish root, which should be finely rubbed. Of the spices, you should look at ground black and red pepper, dried basil, dill, parsley, ground nutmeg, turmeric, rosemary, paprika, juniper. Great spicy spicy flavor gets breast, soaked or baked with young garlic. The brisket is good not only hot, but also cold, so it can successfully replace unhealthy industrial sausage. For breakfast with black bread - the most it!
Stuff pork belly can be anything. Mushrooms, vegetables, apples, walnuts, dried fruits, green onions, cheese, ground beef and even a boiled egg can play the role of wonderful stuffing. Stuffing allows you to transfer the dish from the category of snacks to the status of the main hearty dish.
Pork belly with pineapple on carrot “pillow”
The original method of cooking pork belly on the “pillow” of fresh carrots allows you to get not only excellent meat, but also a side dish for it. Pineapple rings make the scent of baked brisket very thin and tender, giving the meat a wonderful sweet-sour taste. It will take a not very greasy piece with a large number of meat layers.
Ingredients:
• kilogram of meat with skin;
• jar of canned pineapples or six rings of fresh;
• one large carrot and six young thin;
• a mixture of peppers and coarse salt;
• one and a half tablespoons of Bavarian mustard;
• a tablespoon of plain hot mustard;
• five spoons of mayonnaise;
• packaging of ready-mixed “Herbs of Provence”;
• a spoon of dried basil.
Preparation:
Cut the prepared piece of meat across from the inside so that the distance to the skin is at least two to three centimeters. Grate with pepper and salt.
Peeled large carrot cut into small rings and fill them with cuts in the meat.
Cut the pineapple into thin semi-fibril and also insert it in the meat cuts near the carrot rings.
Young thin carrots cleaned and cut lengthwise.
Put carrot halves oiled baking dish.
On the carrot “pillow” lay bacon. The form should be such that the brisket in it was cramped: it will not allow the meat during thermal processing to fall apart into pieces.
Mayonnaise mixed with mustard, pepper, dried herbs, salt and coat the marinade with a piece of meat. Leave two or three spoons of the sauce for later, tightly closing the container. Remove the form for two to three hours in the fridge so that the brisket is well marinated. If you can, you can pickle meat longer - 10-12 hours.
Preheat the oven to 200 degrees, turning on the top and bottom heating.
Remove the meat and coat again with the remaining marinade.
Bake bacon for 25 minutes at 200 degrees, then set the switch to 180 degrees and bake until done (about an hour).
Meat file, cut into portions. As a side dish to offer carrots, on which it is baked.
Pork belly in sour cream
Sour cream sauce will give pork slices a delicate sour-creamy taste. Meat cooked according to this recipe literally melts in your mouth. The simplest recipe, the number of ingredients is minimal, and the result is excellent! The best option in order to tasty and inexpensive to feed the family.
Ingredients:
• a pound of lean meat brisket;
• large onion;
• three spoons of vegetable oil;
• parsley (dried or fresh);
• on request - a ready mix of spices for meat;
• salt and black pepper;
• a jar of low-fat sour cream;
• a spoonful of flour;
• three spoons of butter.
Method of preparation
Remove the prepared piece of pork belly from cartilage and bones, cut into medium-sized bars and marinate in a spoonful of oil, spices and pepper.
You can start cooking right away. If you have time, you should put the meat in the fridge for pickling for several hours or a day.
Heat the oil in a thick-walled skillet and fry the meat sticks in it for about three to four minutes. As soon as the meat becomes light and an appetizing crust appears on the pieces, they should be laid out from the pan on a separate plate.
Cut the onion into half rings and sauté in the same oil where the meat was fried.
Again, put the meat in a pan to the onions, salt and pour half a glass of water and simmer on low heat under the lid closed.
In a separate pan, heat the flour without oil until light brown in color. Add pieces of butter, melt, mixed with flour, and pour sour cream. The sauce should boil for a minute or two. If it is too thick, you can safely dilute the flour-flour mixture with water. Pour sour cream sauce into the meat and simmer for another half hour.
Fried pork belly
Juicy, tasty and surprisingly easy-to-cook pork belly is made with the usual roasting of meat slices in a pan. No marinades, spices, sauces - only meat, salt, pepper and a drop of vegetable oil.
Ingredients:
• a small piece of meat brisket weighing up to 400 grams;
• a mixture of five peppers;
• salt;
• spoon of vegetable oil.
Preparation:
Breast should be taken with thin layers of fat.
Prepared meat cut into slices no thicker than a centimeter. Salt, pepper.
Drip oil in the pan, rub with a paper napkin or silicone brush, heat it up.
After turning down the heat, fry the meat slices on each side for at least four minutes. Spatula should press the entire surface of the meat to the bottom of the pan.
Pork belly stewed with mushrooms
Cook pork belly, put it out with mushrooms, you can literally half an hour. The highlight of the dish is a fragrant sauce, which must be served with meat and side dishes.
Ingredients:
• a piece of brisket weighing up to 700 grams;
• 250 grams of fresh or frozen mushrooms;
• large onion;
• one hundred grams of sour cream;
• two spoons of tomato paste;
• one and a half tablespoons of flour;
• a mixture of peppers;
• vegetable oil.
Preparation:
Chop the brisket into cubes two centimeters thick, marinate in a mixture of oil and pepper.
On a hot skillet, very quickly, for two or three minutes, fry the meat in two steps. If you put all the meat in a frying pan at once, it will not fry and release juice.
Put the meat on a separate plate.
Finely chop the onion and sauté it in the same pan, where the meat was roasted, for about four minutes.
Put on the mushrooms mushrooms, simmer for five minutes.
Add flour to the pan, stir-fry for two minutes, then add tomato paste.
A minute later, pour sour cream and half a glass of water from a hot kettle.
When the mushroom sauce begins to boil, put the pieces of pork in it, salt and add the pepper and spice mixture to taste (for example, a spoonful of the ready-made mixture “To the meat”). Simmer in a lid on low heat for 15 minutes. If the meat is not soft, it means it is fried well. Quenching should be continued until soft.
Pork belly “Home-style”
Fragrant, soft, fantastically delicious pork belly, cooked according to the classic homemade recipe, will help the hostess in any situation. You can make morning sandwiches from it, serve it with a side dish for dinner, or put it nicely on a plate in the company of pickled cucumbers and tomatoes to serve the table beautifully. For the preparation of a universal product will need only garlic, pepper and onion peel.
Ingredients:
• a large piece of brisket with skin weighing up to two kilograms;
• four handfuls of onion peel;
• two liters of water;
• three tablespoons of coarse sea salt;
• three heads of garlic;
• ground red and black pepper.
Preparation:
Cook onion brew. Boil water, salt, add the washed onion peel and let it boil for a couple of minutes.
Lay the washed meat, cut into pieces of 700 grams. Cook over medium heat for fifteen minutes.
Turn off the gas and leave the meat in hot water for twelve to eighteen hours.
Remove the brisket, dry it, rub with a mixture of peppers and chopped garlic, wrap in parchment paper or foil and refrigerate for five hours.
Store meat in the freezer.
Pork belly in beer
Comfortable modern slow cooker is another way to cook pork belly quickly and without any hassle. The meat is soft, juicy, and at the expense of beer - spicy-flavored.
Ingredients:
• about a kilogram of brisket on the skin;
• half a liter of light-colored beer;
• favorite dried herbs;
• a mixture of peppers and salt.
Preparation:
Prepare a piece of brisket with beer and marinate for 24 hours in the refrigerator. If the foam marinade is small and it does not cover the whole piece, it does not matter. Pork can simply be turned over from time to time, so that it appears in liquid from different edges. Drain beer marinade into the thicket of the slow cooker, lay the brisket skin up. Beer must cover at least two thirds of the meat piece.
Fill the meat with spices, salt, dried herbs.
Choose a stewing mode and cook brisket for two hours. Two or three times the meat must be turned over to evenly soak the marinade and spices.
Cut off the skin when serving.
Pork belly with lentils
A full meal can be prepared by baking brisket with green or brown lentils. The queen bean will make a worthy competition to traditional potatoes. Fragrant food will appeal to the whole family.
Ingredients:
• one and a half kilograms of brisket;
• 600 grams of lentils;
• two medium bulbs;
• one or two large carrots;
• three garlic cloves;
• seasoning for meat to taste;
• two spoons of butter;
• four spoons of vegetable oil;
• a mixture of peppers;
• salt.
Preparation:
Rub the prepared brisket piece with seasonings.
Put the meat in the form, add a little water (no more glass), cover with foil and bake for an hour and a half at 180 degrees.
Wash the washed lentils with water, bring to a boil and strain through a colander.
Chop the peeled vegetables, chop the garlic
Pour vegetable oil into a saucepan, add butter and fry onion, garlic and carrot in this mixture for ten minutes.
Combine lentils and fried vegetables in a pan, heat for five minutes over high heat.
Remove from heat, salt, sprinkle with pepper.
Put the lentils in a pork belly shape, pour a half or two glasses of water and bake for another forty minutes without foil.
Cover the dish with foil and bake for another ten to fifteen minutes to create a unique flavor.
Put the lentils on a wide dish, put the sliced pieces of brisket on top, decorate with greens.
Pork belly in citrus salt with Italian side dish
The delicate fresh taste and aroma of lemons will give pork belly a unique charm. Maple syrup will add spice, white wine vinegar will be pungent. The highlight of the recipe is Mediterranean beans fava, which are easily replaced by Russian garden beans or asparagus beans. You need at least once cooked meat for this exquisite recipe to enjoy its amazing taste and aroma. Ingredients:
• kilogram of breastless skin;
• four lemons;
• 400 grams of beans;
• 300 grams of savoy cabbage;
• two carrots;
• spoon of olive oil;
• half bowl of maple syrup;
• a glass of balsamic vinegar;
• two tablespoons of white wine vinegar;
• a teaspoon of mustard seeds and coriander;
• fresh or dried Italian herbs (thyme, rosemary);
• 50 grams of coarse sea salt.
Preparation:
Remove the zest from the lemon, mix it with salt and herbs.
Grate the prepared piece of meat with citrus salt and refrigerate for ten hours for pickling.
When the brisket is well marinated, it is necessary to remove the whole salt from it, wash it with clean cold water, dry it and send it to the oven preheated to 230 degrees for half an hour.
Switch the oven to a lower temperature of 120 degrees and bake the meat for another hour and a half.
Prepare a side dish. Blanch the individual leaves of the Savoy cabbage for three minutes.
Pour the cabbage with marinade from oil, white vinegar, maple syrup, white peppercorns and coriander seeds heated in a frying pan. Send to the fridge for an hour.
Peeled beans and diced carrots blanch three minutes.
Thinly chopped marinated cabbage and mix with blanched vegetables.
Slightly fry the vegetables in butter.
Prepare the sauce by cooking a little balsamic vinegar over low heat.
Serve the wonderful meat with amazing side dish.
Pork belly stuffed with eggplants and cheese
Stuffed with eggplant and pork belly will replace a full meal. Delicious taste gives the dish a combination of butter, red wine, olives and lemon marinade. The magical aroma of cloves, garlic, freshly ground pepper, green onions and greens shade.
Ingredients:
• kilogram of pork belly;
• four medium bakalaganas;
• a glass of dry red wine;
• one fragrant clove;
• large onion;
• medium carrot;
• favorite fresh greens (dill, celery, parsley, green onions); • 200 grams of grated cheese;
• one hundred grams of crushed crackers for breading;
• half a jar of pitted olives;
• three cloves of garlic;
• a tablespoon of freshly squeezed lemon juice;
• salt and pepper.
Preparation:
Onions cut into transparent half rings.
Grate carrots.
Finely chop greens.
Pour wine onions, carrots and herbs, salt and pepper to taste and warm everything up to the hot state. Cool completely.
Meat lengthwise cut, pour the marinade and send to the top shelf of the refrigerator.
Cut the eggplants into thin slices, salt and leave to highlight the juice.
Fry the chopped onion and chopped garlic on a spoon of hot oil until golden brown.
Wash eggplants with clean water, dry, mix with onion-garlic zazharka, grated cheese, sliced olives, green onions, bread crumbs and lemon juice.
Minced pepper and salt to taste.
Remove the bacon, put the mince into the cut, sew it with a thread or chop it with wooden toothpicks.
A baking sheet or form a little grease with vegetable oil, lay the stuffed brisket and bake at a temperature of 200 degrees until cooked.
Pork Breast - Tips and Tips
- You can check the readiness of the baked meat with a fork or a sharp toothpick. If they easily pierce the meaty piece and at the same time the pinkish juice is not released, the brisket is ready.
- Another way to check is to cut the meat. If the middle is still pink, the brisket is not ready, it needs to be baked.
- A large piece of brisket in the oven can stick to the top. To avoid this, cover the meat with foil.
- Excellent meat will turn out if the alternation of white and pink layers of brisket is uniform. Fat melts at the high temperature of the oven, pan or multicooker, softening and making succulent meat layers.
- Contrary to common misconceptions, fat is not harmful. On the contrary, it contains arachidonic acid, which has a beneficial effect on the joints and the heart. For the therapeutic effect of a daily portion of fat in thirty grams.
- Pork lard contains a large amount of omega-3 fatty acid. Fat lovers do not suffer from depression and are distinguished by a strong nervous system.
- To make the stuffed pork tastier, it needs to be kept in the fridge for 24 hours.
