How to brine pork belly

Step-by-step preparation

Cooking time: 2 day

1. STEP 1

   

   How to salt pork belly at home? Prepare the ingredients we will need. The main success, of course, lies in the brisket itself - it should be a beautiful color, with a pleasant aroma and intact skin, there should be quite a lot of meat layers, the lard should be light, slightly pinkish, but in no case yellowish - this is the first sign of a stale product.

2. STEP 2

   

   First thoroughly clean each piece of brisket with a sharp knife to remove any remaining dirt from all sides, then rinse well under running water, and when excess water has drained, pat the brisket with a paper towel and make several transverse cuts - not completely, but about 2/3

3. STEP 3

   

   Garlic is a must-have ingredient; it will add a unique flavor to the finished brisket. I use quite a lot, but you can adjust the amount of garlic to suit your taste preferences. Peel the garlic and pass it through a press or grate it on the finest grater and thoroughly rub it all over the brisket.

4. STEP 4

   

   Take spices to taste - these can be different types of peppers or a mixture of them ready-made, coriander, dry garlic (if for some reason you didn’t take fresh), etc. Today I have ground black pepper, paprika and ground cumin, which is sold specifically for basturma

5. STEP 5

   

   Mix the spices, sprinkle each piece with them and rub the brisket well with a mixture of garlic and spices on all sides.

6. STEP 6

   

   Place each piece on parchment (or clean cotton cloth or foil) and sprinkle generously with salt, paying attention to the cuts too. There is no need to worry that the brisket will be too salty - it will take exactly as much salt as needed, no more, no less

7. STEP 7

   

   Wrap each piece in paper and place in a container. Place in the refrigerator for 24 hours - during this time it will have time to salt well and become saturated with the aroma of spices and garlic.

8. STEP 8

   

   After 24 hours, the brisket is almost ready. Remove the paper from it, rinse it off salt and excess spices in water and dry it with a paper towel.

9. STEP 9

   

   In principle, in this form the brisket is already ready for consumption, but it will become even tastier if you wrap it in foil (again, you can use paper or thin cloth) and put it in the refrigerator for another 24 hours or in the freezer for 12 hours

10. STEP 10

    

    Brisket is also perfectly stored in foil - you can safely store it in the refrigerator for a week, in the freezer for no more than a month. But for me it usually doesn’t linger that long and is eaten much faster

11. STEP 11

    

    Using a sharp knife, thinly slice the delicious home-cooked garlic brisket and try it.

12. STEP 12

    

    Bon appetit!

Comments on the recipe

London

21.10.2023

4.6

Here's a slightly different recipe - pork in onion skins. It turns out interesting and tasty.

Natalia M

21.10.2023

4.8

I bought brisket specifically, I wanted to make something for sandwiches. And on the website I found a recipe describing how to salt pork belly at home. I salted a piece weighing 400 g; accordingly, I also took less quantity of food. I divided the brisket into three parts, without cutting the skin. I rubbed it with paprika, black pepper and dried vegetables, and covered it with aromatic garlic petals. I wrapped the piece in parchment and put it in a container for a day. After the allotted time, almost all the salt dissolved, forming a brine. I washed the brisket, dried it and put it back in the refrigerator until the morning. After all the manipulations, I decided to try my creation. The brisket is cut quite well, it is dense, but easy to chew. The skin is of course tough, I cut it off later. The meat with layers of lard reminded me of balyk, very similar in taste and consistency. The aroma of garlic is strong and appetizing! The spice is just right. Salt in moderation, the pieces were well salted, but not too much. I liked the recipe and will continue to use it.

r9204230

21.10.2023

4.9

If you go to the freezer for broccoli, there is a chance that the supply of this brisket will last at least a week.