Pork belly boiled and smoked in a ham pot in a slow cooker

Name: Pork belly boiled and smoked in a ham pot in a slow cooker
Total time: 1 d 12 h
Yield: 16
Ingredients: 1400 g Pork; 20 g Garlic; 80 g Salt; 1 teaspoon Ground black pepper; 4 Bay leaf; 2 tablespoon Liquid smoke; 4 tablespoon Gelatin

A chic meat delicacy for the holiday table! New Year is coming soon, and we are all concerned about what we will put on the festive table. I want it to be tasty, beautiful, and safe for health. It is no secret that industrially produced deli meats contain many different additives that are not always beneficial to our body. I solved this problem for myself by purchasing a “Beloboka” ham maker. This is a wonderful device for preparing hams, sausages, meat rolls, chicken and even fish at home. Today I offer you a pork belly recipe.

139

19575

Serenity Flores

Author of the recipe

Pork belly boiled and smoked in a ham pot in a slow cooker

Calories

250Kcal

Protein

20gram

Fat

18gram

Carbs

1gram

*Nutritional value of 1 serving

Ingredients

Servings: 16

1400g

20g

80g

1teaspoon

4

2tablespoon

4tablespoon

Step-by-step preparation

Cooking time: 1 day 12 hr

STEP 1
Chop the garlic, mix with salt and pepper and roll the pieces of brisket in this mixture. Place in a container, cover with a lid and leave in a cool place for a day.
STEP 2
Then drain the liquid. Pour liquid smoke into a bowl and brush the brisket with it using a brush. Cover with film and leave for about half an hour.
STEP 3
After this, sprinkle each piece evenly with dry gelatin, cover with bay leaves and place in the ham maker, inside the baking sleeve, rolling it into a ring, skin side out. If you have a wide brisket, cut off the protruding ends and stuff them inside. I had three thick but narrow pieces. I cut them into two layers each and laid them out this way: first the one with the skin, then I rolled the second one into a tight ring and stuffed it inside. Then the second one.
STEP 4
We tighten the upper edge of the sleeve with a clip, close the lid and tighten the springs. Place it in a multicooker saucepan, fill it with hot water and cook in the Stewing mode for two hours. Let it cool, take it out and put it in the refrigerator overnight right in the mold.
STEP 5
In the morning, remove the brisket from the sleeve, slice it thinly and serve. The taste is like store-bought boiled-smoked brisket, only better

Comments on the recipe

Natasha

15.12.2023

5

This is an incredibly tasty and beautiful dish. Suitable both on its own and for sandwiches. As you can see from the description, it is very easy to prepare; liquid smoke is sold in the store. The breast needs to be very fresh and without odors. The simplest spices are garlic, pepper, salt. But the result is a very flavorful and soft breast. There is another cooking option: You can put it in two bags and cook in a saucepan for about an hour over low heat. Bon Appetit everyone.

Katerina

15.12.2023

4.9

Thanks for the wonderful recipe! I've been looking for it for a long time and lo and behold, I found it! THANK YOU!

Natka

15.12.2023

5

The recipe is excellent, I plan to make it for the New Year

Dakota

15.12.2023

4.5

Isn't there a lot of salt? It seems like 2% of the mass of meat... And also, does the bay leaf stay inside?