Pork belly in onion skins boiled in a saucepan

Step-by-step preparation

Cooking time: 6 hr

1. STEP 1

   

   How to cook pork belly in onion skins? Prepare everything you need for this. Onion peel is very light, almost weightless. Therefore, 1-2 handfuls will be enough. The more onion peel there is, the richer the color of the finished brisket.

2. STEP 2

   

   Choose a brisket that has more meat. I came across a perfect layer of meat with lard. Rinse the brisket in running water and cut into 2-3 pieces. Make the pieces of such a size that they can fit into the selected pan.

3. STEP 3

   

   Rinse the onion peels several times in water to remove any dust that may be on the bulbs. For cooking, choose a dark pan, since light onion skins will be very difficult to wash off. Place the onion skins in your chosen pan and cover with cold water. Add salt and peppercorns. Place the pan on the fire and bring to a boil.

4. STEP 4

   

   Peel the garlic and cut into pieces. Add chopped garlic to the pan.

5. STEP 5

   

   Then place the prepared brisket in the onion broth and return to the heat. The brisket should be completely submerged in water. You can add a little water. We immerse the brisket in boiling water so that during cooking, all the juices from the piece do not leak into the broth. The meat is, as it were, immediately sealed in hot water. Bring everything to a boil and cook over low heat for 1-1.5 hours. Cooking time will depend on the size of the pieces.

6. STEP 6

   

   Leave the finished brisket to cool in the onion broth. Then remove the cooled brisket to a paper towel to blot off excess moisture. Then wrap in cling film and refrigerate for a couple of hours.

7. STEP 7

   

   Pork belly is ready! It turns out to be an appetizing color and taste. You can serve it on a holiday table as a meat snack or just make sandwiches with it. Bon appetit!

Comments on the recipe

Margarita

23.08.2023

4.7

We have been using it for a long time to cook pork belly in onion skins in a saucepan. To be honest, I don’t really like to bother with recipes, so I got out of the situation this way - I involve my mother in the process. The brisket is simply awesome: soft, light. I always put it on the holiday table as an appetizer. In the morning I have breakfast either with sandwiches with it or with boiled eggs. Overall I can eat it for breakfast, lunch and dinner. The recipe is great!! I advise everyone to try it.

Natalia M

23.08.2023

5

I found a couple of pieces of brisket in the freezer and wanted to make something tasty out of them. On the site I found a suitable recipe for pork belly in onion skins boiled in a pan. Especially for such cases, I save up peels from regular onions and red onions. Before use, rinse it thoroughly to remove any dirt. I always use a dark enamel pan for cooking, otherwise marks will remain. For the brine, I took a liter of water, half a tablespoon of salt, bay leaves and peppercorns. Then I realized that you can add a whole spoonful of salt, but this is subjective, of course. After boiling, I put the brisket in a saucepan along with the garlic, covered it with husks on all sides and cooked for one hour over low heat with the lid ajar. I checked the readiness with a knife. I left the brisket to cool in the brine in the cold overnight. In the morning, I dried the pieces with paper towels. I decided to additionally grate with paprika and a mixture of peppers. The brisket turned out soft, tender, and flavorful! Especially delicious with black bread and green onions!

Natusik

23.08.2023

4.9

It is delicious!!! Well done!

Liv

23.08.2023

4.5

Delicious. I made it with me at the dacha. I don’t like lard myself, but this is delicious) my parents are delighted