Not all housewives know how to salt pork belly. Indeed, today such a tasty and fragrant product can be purchased at any supermarket. However, it is worth noting that often in stores they sell brisket, which was salted using food additives and other dyes. That is why most people prefer to cook such slices on their own at home.
Today we will talk in detail about how to salt pork belly in the usual way and using hot brine.
A simple option for salting brisket
For such methods, we will need the following components:
- large table salt - at personal discretion;
- pork belly - 1.5 kg;
- fresh garlic - 5-6 cloves;
- ground allspice and peas - ½ dessert spoon and 8-10 pcs. (for hot brine);
- dried cloves - 3 pcs. (for hot brine);
- dry herbs, namely oregano, basil, rosemary and marjoram, add to taste and desire (for hot brine).
Flavored Slicing Process
Before salting the pork belly, it should be washed well and dried with paper towels. Next, you need to cut off the upper film and veins, as well as the skin, if any. By the way, some lovers of slices like this part of the brisket. If you relate to them, then you can leave it.
After the product is prepared, it should be placed on a cutting board and with a sharp knife make several deep and parallel cuts across the entire piece (approximately every 3 centimeters). Next, you need to peel and chop the garlic on thin plates and put it into each cut. After the actions taken, a piece of the brisket must be sprinkled with salt on all sides and rub with ground allspice.
At the end of the processing, the meat must be placed in a clean cotton cloth, wound tightly and left at room temperature for 10-14 hours. After the specified time has passed, a piece in the material needs to be wrapped with cling film and left even on knocks, but already in the refrigerator.
Thus, after a day and a half, the salted brisket needs to be unfolded, again a little salt, placed in a new piece of tissue and kept in this condition for another 24 hours in the cold. Only after this, the brisket will be fully salted and ready for use.
How to tasty pickle pork brisket in hot brine?
The necessary components for this method remain the same as those used in the previous recipe. However, for this method it is recommended to additionally use onion peel, which should be added to the hot pickle for color.
Cooking process
Before salting the brisket of pork, it must be washed, cleaned of films and skins, and then cut into pieces with a width of 6 centimeters. Next, the meat must be placed in a pan and pour water so that it completely covers it. After that, you should measure the volume of liquid and calculate the required amount of salt. For such a cut, it will take about 1/2 cup per liter of drinking water.
To deliciously salt the pork belly, add the calculated amount of liquid with salt, peas in the form of peas, dried herbs and onion husk to the pieces of meat in the pan. Next, you need to put the dishes on the fire, bring to a boil and cook for about 20 minutes.
After the specified time, the pan should be removed from the stove, tossed into the pickle fresh cloves of garlic, cut in half, and leave the brisket to cool right in the broth. When the meat becomes cold, it needs to be taken out, dried with paper towels, grated with chopped garlic, wrapped in foil and placed in a refrigerator for a day. After 24 hours, the brisket will be fully usable.
How to serve?
Now you know how to salt pork belly in the usual and hot ways. Before serving, it is recommended to rinse it from excess salt, cut into thin slices and serve with rye or wheat bread.