Pork in onion skins

Name: Pork in onion skins
Total time: 10 h
Yield: 20
Ingredients: 800 g Pork belly; 1 L Water; 100 g Salt; 50 to taste Onion peel; 3 cloves of garlic Garlic; 0.5 teaspoon Ground red pepper; to taste Herbal mixture

From ordinary products, a delicious snack for every day! Pork in onion skins is very easy to prepare. Due to pre-boiling, it turns out very soft and aromatic. This meat can be prepared for future use and stored in portions in the freezer.

88

49064

Bella Phillips

Author of the recipe

0

Ingredients

Servings: 20

800g

1L

100g

50to taste

3cloves of garlic

0.5teaspoon

to taste

Step-by-step preparation

Cooking time: 10 hr

STEP 1
How to make pork in onion skins? Prepare your food. For the meat component, take pork belly with large layers of meat. Rinse well and dry it with paper towels. Cut the brisket into portions. If there is any skin, do not remove it; it will be both tastier and more beautiful.
STEP 2
Take a suitable size pan for cooking meat. Pour water into it. Add onion skins. I would recommend rinsing it under water first. Place the pan with the husks over medium heat.
STEP 3
Bring the water to a boil, add salt and simmer the broth for 20 minutes.
STEP 4
Place the pork pieces into the boiling solution. Bring to a boil again and cook the meat from the moment of boiling for 10 minutes over low heat. After this, turn off the heat and leave the pork in the brine until it cools completely.
STEP 5
Peel and chop the garlic in any way - chop, pass through a press, grate. Place chopped garlic in a separate bowl, add pepper and spices for salting lard. Choose their quantity and set according to your taste and availability.
STEP 6
Mix the mixture well.
STEP 7
Remove the cooled brisket from the broth and pat dry with paper towels. Rub the pieces with the spicy mixture and place in the refrigerator. The pork will be ready in 12 hours.
STEP 8
Store the pork in the onion skins, wrapped in cling film or foil, in the freezer.

Comments on the recipe

Zhanat

27.12.2023

4.6

An interesting way of pickling. I know a recipe for salting pork belly without onion skins. It works out well too.

Moderator Ksenia

27.12.2023

4.9

The pork in onion skins turned out amazing! Moderately salty, spicy, with a pleasant garlic taste. It cooks quickly (if you take into account the active participation in the preparation). In the evening I boiled the brisket, rubbed it with spices (I used hops-suneli and nutmeg), and in the morning we had breakfast with it. The brisket turned out amazing. I will cook more. Thank you very much for the recipe!

Fenugreek

27.12.2023

4.9

I made this brisket. Tasty, aromatic.