Pork belly onion peel, can becomean excellent alternative to store sausage and bacon smoked in industrial conditions or balyk. The process of its preparation is quite simple and will not require any special skills or devices. And the result will certainly be appreciated by family members. After all, the cooked brisket in onion peel turns out very tasty, juicy, tender, appetizing looks and has a light aroma of smoked meat. Without any hint of the smell of onion peel.
Приготовление любого блюда начинается с закупки products. Properly chosen brisket is half the success of your meal. Here are a few tips, following which the probability of buying a low-quality product is significantly reduced.
- When buying pork belly on the market, pay attention to the presence of a special laboratory label.
- If there is such an opportunity, be sure tosmell the purchased piece - the presence of extraneous smells not characteristic of meat will indicate freshness and storage conditions. If this is not possible (you buy brisket in the supermarket), look closely at the expiration date - glued with other information, rubbed with the expiration date pasted on top of the whole label, most likely indicates that the product is not fresh and you try to hide it from the buyer.
- If the fat on the brisket has acquired a grayish or yellowish tint - it means that it is no longer completely fresh.
- When pressing on a piece, it should almost immediately restore its original shape, if this did not happen, then the brisket is stale.
- Sandpaper should be fine, well, if it will have a light aroma of straw.
- The upper layer of meat should be dark pink, and the one in the middle should have a pale pink color.
Choosing pork belly, you can start cooking it.
Brisket Recipe in Onion Peel
Нам необходимо: свиная грудинка (800-1000гр.), salt (100-120 gr.), a few cloves of garlic, a liter of water, onion peels (from 6-8 onions). Spices: black pepper peas, bay leaves, ground black and red peppers, cloves, and other favorite spices in your family. If desired, add a few drops of liquid smoke.
CookingCarefully wash the husk with cold water, wring out. Fold in a saucepan and pour a liter of water. Sprinkle salt, throw peppercorns, cloves, bay leaf and set on fire. We wash the brisket, after the water with the husk boils, put it there. The entire surface of the brisket should be covered with water, if the water is low, you can add a little more boiling water or take a smaller saucepan.
Boil for 25-30 minutes on low heat.Then remove the saucepan from the heat and leave the bacon in this brine overnight or for 10-12 hours. After it has stood, take it out of the brine and rub it with pre-prepared spices: black and red ground pepper, crushed garlic. You can also use a ready-made set of spices for bacon or bacon. After rubbing the brisket should be wrapped in foil and refrigerated to cure for how many hours (it is possible for a day).
According to the same recipe, you can make fat in onion peel, but you need to boil it a little less; or pork ham - he, respectively, requires a longer heat treatment.
Breast in onion peel cookedThis recipe will be an excellent snack on a festive table, and will also easily replace sausage on a morning sandwich. And most importantly, it is a natural, environmentally friendly product that is so easy to prepare. And the recipe itself, thanks to a long list of various spices, leaves the mistress a place to experiment. Breast in onion peel after boiling can be rubbed with different spices each time - from this it will have a slightly different taste each time.
