The recipes for salting are quite diverse. They suggest the use of ordinary salt, brine and other spices. However, salted pork brisket requires a separate approach, since it contains layers of meat. The fact is that the cooking process itself usually does not require heat treatment. At the same time, lard, in which various parasites cannot be contained due to its density, tolerates this quite well, but in meat this process cannot kill harmful elements. That is why special processing is required, even when products are purchased from trusted suppliers.
Of particular note is the pork brisket salted in brine. With this method, the meat is soft and tender, but without heat treatment it is still harder than boiled fat and, according to experts, unsafe. That is why it is recommended to use a special recipe, which consists of two stages, implying both salting and cooking, but using a special method.
Ingredients
To prepare the dish you will need:
- pork brisket - 2 kg;
- salt;
- black pepper;
- garlic;
- spices.
Food Preparation and Salting
In order for the salted pork brisket, the recipe of which involves boiling, to be tasty and juicy, you need to choose the right products. The meat should be fresh, easily keep up with the skin and have several large meat layers.
Rinse it thoroughly and wipe it with a paper towel. Then the brisket is cut into square pieces with a side of 5-7 cm. After that, it is salted, pepper and spices are added. It is in this mixture that salted pork brisket will be pickled during the day. The recipe does not limit the amount of salt and spices, as the meat absorbs them as much as necessary, but their lack can affect the taste.
Cooking
After the pork is marinated, it must be prepared for heat treatment. To do this, each individual piece is wrapped in several packages that are tightly tied with a thread. This is how salted pork brisket, the recipe of which involves cooking, will be prepared in water. At the same time, it is more likely to turn out to be baked and retain a wonderful aroma.
All packages must be folded into a large pot and filled with water. Then put the dishes on the fire and bring everything to a boil. After that, the stove is reduced and the meat is cooked for two hours. Salty pork brisket is baked just so well and with high quality. In this case, the recipe does not require the addition of any spices or salt to the water, since the meat is in the bag and has no contact with the liquid.
After the time allotted for cooking has expired, the fire is turned off, and the meat is allowed to cool directly in the pan. Then they take it out and release it from the packages. At the same time, some recipes suggest a roll of pieces in paprika, but this is not required for this dish. If desired, you can squeeze a few cloves of garlic on top and in this form place the brisket in the refrigerator, where it will be before use.