Pork belly, meat with veined veins (or vice versa) - an excellent meat product, combining animal protein and healthy fat. Fans of pork brisket in different countries practice a lot of traditional ways of preparing these wonderful tidbits. For example, you can cook pork brisket in onion husks, we'll tell you how to do it.
Of course, meat is better to choose fresh from a young animal, and therefore do not seek to ensure that the layers of fat are too thick.
In general, cooking pork brisket in onion husks is one of the simplest ways, but we want it to be delicious, right?
It would seem that it is simpler, we cook pork brisket in salted water with onion husk, however ... not everyone will like the aroma, some may seem a bit rude to some. Therefore, we will use spices and other odor-forming ingredients.
Boiled pork brisket in onion peel - recipe
Ingredients:
- brisket pork - 2 pieces of oblong rectangular shape of 300 g;
- onion peel dry clean - 2 handfuls;
- wine strong white or fruit brandy - 50 ml;
- bay leaves - 5 pcs .;
- cloves - 5 inflorescences;
- pea pepper - 8-12 pieces;
- seeds of coriander and cumin - if desired;
- salt;
- garlic - 5 denticles;
- aromatic herbs (parsley, rosemary, coriander);
- lemon.
Preparation
Onion husks and spices are poured into a saucepan with 1.5 liters of water, in which about 3 tablespoons of salt are dissolved (it is better to take a large one). Boil after boiling for 8 minutes. The solution should acquire a brownish-golden color. We insist for 20 minutes.
We filter the coloring brine into a clean pan through a sieve, pour in the wine and compactly lay the pieces of the brisket. The solution should cover the pieces on the finger. After boiling, boil the brisket for 20 minutes at the lowest heat. Remove the saucepan from the fire and put in it chopped aromatic greens. We add slices of lemon. We leave it under the lid for half an hour. We extract the brisket and with the help of a sharp knife we spin small pieces of garlic. You can sprinkle with ground hot red pepper or a mixture of spices.
Aromatic salted broth not pour out, it can leave eggs for 3-4 days, and then boil
We put pieces of a brisket on a board, and from above we arrange a press with the help of the second board and any cargo. The entire structure should be placed on the table slightly at an angle. After 3 hours we wrap the pieces of brisket in parchment paper (each separately) and place for a short time in the freezer compartment - so it will be more convenient to cut into thin slices.
Spicy golden fragrant pork belly can be served separately or to build sandwiches with ringlets of fresh or slightly marinated onions. Bread is better to take black. A wonderful traditional snack for beer, wine, vodka and strong tinctures.