How to pickle pork belly

How to pickle pork belly

Salted pork belly is loved by many. It is nourishing, tasty, looks beautiful in cutting. They take her on trips and trips with her, make sandwiches for breakfast with her, bake her for a fragrant hot snack, serve to the festive table, cut into thin slices. In the store, this product is unnecessarily expensive and does not always meet the expectations; in its factory production, artificial additives are often used to give it a pleasant color and flavor. If you know how to pickle pork belly, you can cook a much more tasty and healthy dish, and it will cost less to shop.

Cooking Features

Not all housewives salted pork belly on their own, fearing that they would waste time and transfer products. Uncertainty in their abilities in this situation is not justified: salted pork belly is cooked simply, and even an inexperienced cook will easily cope with the task if he knows the basic principles of cooking this dish.

  • A tasty salty brisket will be on your table only if you choose the right piece of pork for salting. Preference should be given to a piece with a pleasant smell, thin skin, in which lard and meat is approximately equal. The knife should go into the piece easily without encountering obstacles. Chances to buy fresh and tender brisket from farmers are greater than in the supermarket.
  • For salting of pork belly according to any of the recipes, coarse salt should be used, not iodized. Only she can provide a deep prosyl. If you use an iodized product or finely ground, in the center a piece of brisket will remain wet and begin to rot.
  • Pork belly can be salted in any containers not susceptible to oxidation. Suitable aluminum pan, ceramic bowl, glass baking dish, plastic container or jar.
  • Salty bacon can be stored in a cold cellar or in a fridge, the latter option is preferred. If the product is stored for 1-2 hours in the freezer, it will be much easier to cut it into thin slices.

Salting bacon can be in different ways. Some housewives prefer dry salting, others consider it right to salt the bacon in the brine, and others choose the hot method that allows you to get the finished dish as quickly as possible. The taste of brisket depends not only on the set of spices used, but also on the way of salting. It is worth trying a few options to choose the recipe, which will result in the use of salty pork belly that suits your taste.

Pork breast of dried salted garlic

Composition:

  • pork belly - 0, 6 kg;
  • coarse salt - 100 g;
  • garlic - 6 cloves;
  • salt - to taste.

Method of preparation:

  • Pork belly scrape from all sides with a knife, peeling the top layer. Pay special attention to the skin.
  • Rinse with warm water, wrap in paper towel so that it absorbs excess moisture.
  • Cut the brisket in small pieces so that each piece has a part of the skin. The optimal size is 6 by 9 cm.
  • Cut the garlic cloves lengthwise into several pieces.
  • Pierce the breast skin in several places (at a distance of about 1, 5 cm from each other) with a knife, put pieces of garlic in the holes, rub the cuts with salt.
  • Mix the remaining salt with pepper, rub the side faces of the pieces of brisket with this mixture.
  • Wrap each piece in a gauze folded in 2-3 layers.
  • Put the pieces in a container, close it and put it in the fridge. Instead of a container, you can use a dense package.
  • After 12 hours, change the gauze to a clean one, return the bacon to the container and put it in the refrigerator for another day.

After a specified time, the brisket is ready for use. Before serving, salt from the table must be cleaned, garlic cloves remove the tip of a knife. Add bacon does not interfere with bread and green onions.

Pork belly salted in brine

Composition:

  • pork belly - 1 kg;
  • water - 1 l;
  • chilli pepper (capillary) - 1 pc .;
  • black pepper peas - 10 pcs .;
  • allspice - 10 pcs .;
  • laurel leaves - 5 pcs .;
  • carnation - 5 pcs .;
  • coriander, mustard and cumin seeds - to taste;
  • salt - as required.

Method of preparation:

  • Scrape, wash, dry brisket. Cut it into pieces of 5 to 8 cm. Put it in a container or on the bottom of an enamel pan. Another container may be used, as long as it was made of a non-oxidizing material.
  • Pour water into a clean pan, dip a raw egg (whole) into it. Put salt in small portions, stirring until the egg floats to the surface.
  • Remove the egg. Add spicy seeds, peppercorns, laurel leaves and hot pepper to the water.
  • Bring the pickle to a boil, boil for 5 minutes.
  • Allow the brine to cool to about 50 degrees.
  • Pour brine into the bacon. It should cover approximately 1 cm.
  • Store the breast container in the refrigerator. Salt it needs at least 2 days, for reliability it is better to wait 3 days.

After a specified time, the brisket can be removed from the pickle and used for its intended purpose.

Hot bacon salted (in a slow cooker)

Composition:

  • pork belly - 1 kg;
  • water - 1 l;
  • salt - 0, 2 kg;
  • sugar - 50 g;
  • garlic - 8 cloves;
  • black pepper peas - 10 pcs .;
  • bay leaf - 5 pcs .;
  • onion peel - how much will go into a jar of 0.5 l.

Method of preparation:

  • Prepare the brisket by washing it out, having dried it, cut it into pieces about 5 by 8 cm.
  • Pour onion peel with cool water. After half an hour, rinse, put the multicooker on the bottom of the bowl.
  • Place laurel leaves on the onion peel, lay the pieces of brisket on top.
  • Separately boil water, dissolve salt and sugar in it. Pour bacon with cooked pickle.
  • Turn on the unit by selecting the “Quenching” program, set the timer to 2 hours.
  • After completion of the program, leave the multicooker to operate in the heating mode. Wait 6-8 hours.
  • Remove pieces of brisket, pat dry.
  • Pass the garlic through a press, chop the pepper using a special mill, mix.
  • Rub a piece of brisket with a mixture of garlic and pepper.
  • Wrap each piece in cling film.
  • Put brisket in the freezer.

After 12 hours, the hot-salted bacon will be ready for use. Onion peel will give it an appetizing color that resembles a hue of smoked meat.

Pork bacon can be salted in different ways, but none of them is considered difficult. Even the beginning hostess will cope with the task, thereby saving the family budget. At the same time as a ready-to-eat snack, she can be sure.

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