Salted pork belly with chilli and garlic, which is easy to prepare! Breast, cooked according to this recipe, it turns out, like smoked and boiled, if you add a drop of liquid smoke to the spices, then there will be the aroma of a fire. I didn’t dare to cook lard, podchetrovok or bacon in this way - the amount of salt needed in the recipe was scary. It turned out that all fears were in vain, the tenderest brisket was moderately salty and very tasty.
The method of cooking is simple - let the meat in highly salted water, leave in brine overnight. Then plentifully flavored with spices and put in the fridge for a day.
The finished bacon can be stored in the freezer for a long time, but it will not work for a very long time - it is tasty, so they will eat it soon.
- Cooking time: 48 hours
- Servings: 8
Ingredients for the most delicate salty breast for the holidays
- 1 kg of pork belly;
- 130-150 g of salt;
- bunch of parsley;
- parsley or celery root;
- 3-4 bay leaves;
- 10 g black pepper (pea);
- 2 pods of red chili;
- 4-5 cloves of garlic;
- parchment, foil.
Method of cooking the most delicate salty brisket for the holidays
I bought a piece of meat with ribs and on the skin, cut off the ribs for the soup, and the remaining fat went into salting.
So, rinse the pork with cold water, dry it and cut ribs with a sharp knife.
The seam of the brisket is cut into several small pieces.
Put the sliced pork in the pan. Pour all the salt, put a bunch of parsley, bay leaf, celery root or parsley. Add a few black peppercorns, pour cold water so that it slightly covers the contents of the pan.
Next, put the pan on the fire, quickly bring to a boil, cook for 25 minutes on low heat. Cover the pot with a lid so that the water does not boil away.
After about half an hour, remove the pan from the stove and leave it overnight at room temperature.
We get the bacon from the brine, dry it. Pour broth, from such a concentrated brine soup can not cook! Garlic cloves clean from husk. Cut the chilli pods, remove the seeds if desired (all the bitterness in them!).
We put black pepper in a mortar pea stupa. Then add chopped garlic and chilli in small portions. Add some coarse salt as an abrasive and rub the ingredients until a thick slurry forms.
Rub the pieces with spices. I advise you to wear thin rubber gloves if the pepper is hot.
Next, put the foil on the table, on top of a sheet of parchment. Put the bacon on the parchment.
Wrap the pork first in parchment, then in foil and remove to the refrigerator compartment for 24 hours.
During the day, the fat will be soaked with the aroma of spices and garlic, it will become very tasty. It is better to store it in the freezer, and get it out of the freezer 1-2 hours before serving.
Enjoy your meal.
By this principle, several different pickles can be made. For example, mix cumin, dried dill and lovage, or rub fat with a mixture of sweet paprika and hot pepper.