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How to cook brisket at home. Boiled pork belly with garlic - notes from a culinary maniac

There are many ways to cook pork belly. But more often it is baked in the oven. Proper temperature control, the ratio of spices and the presence of desire will turn meat into a delicacy and allow you to enjoy this dish during your meal. Let's talk about how to cook pork belly.

Pork brisket in the oven - recipe

Ingredients:

One kilo of pork belly;
Five cloves of garlic;
One spoon of red (hot) pepper;
Kitchen salt;
Black pepper (ground);
Chopped allspice;
Ground coriander;
Paprika;
Rosemary and basil.

This set of spices makes the taste and smell of meat subtle and refined. But you can change the composition of spices and their ratio at your discretion, or use ready-made sets of spices sold in the store.

Preparation:

Wash the pork belly, dry it on both sides with a cloth or paper napkin, and sprinkle generously with coarse rock salt.

Cut the cooked garlic into small pieces. Heat the pork belly in several places and stuff it with chopped garlic, leave for a while so that the meat is saturated with aroma and gets a refined taste.

Meanwhile, prepare the spices and mix them. Rub the spice mixture evenly on all sides of the meat and leave it to soak in the aroma of the seasonings.

To bake pork belly, prepare the oven in advance by preheating it to 200°C. Line a baking sheet with foil, place the meat on it and cover with another sheet of foil. At a temperature of two hundred degrees, the dish is baked for fifteen minutes. Once the time is up, reduce the temperature to 150°C and bake for another 90 minutes.

After cooking the pork belly, do not remove the foil immediately. Let the meat cool under the foil, then put the dish in the refrigerator.

☞ Video recipe

Pork belly in onion skins

There is another simple and original way to bake boiled pork belly. We invite you to familiarize yourself with the recipe for preparing a dish in onion skins. To do this you will need the following components.

Ingredients:

Pork;
Head of garlic;
Two handfuls of peeled onion skins;
Three tablespoons of salt;
Bay leaf;
Black pepper (peas);
A teaspoon of khmeli-suneli;
Liter of water.

Preparation:

Pour water over the onion skins, bring to a boil and cook for another ten minutes. Remove the husks, add salt and a mixture of spices to the broth and add the pork. If the piece is large, cut it into two pieces - this will cook it faster. Bring to a boil. Remove the resulting foam, add garlic and cook over low heat for one and a half to two hours.

If the meat is easily pierced and a clear broth oozes from the holes, and not a pinkish-cloudy liquid, then it is ready. Cool it, grate it with finely chopped garlic and spices, and keep it in the refrigerator for about ten to twelve hours.

Onion skins give pork belly a delicious smoky flavor and appearance. By the way, you don’t need to rub it with a lot of spices. And if you take the neck and cook it in the same way, you will get delicious boiled pork.

☞ Video recipe

There are several secrets that will make meat especially tasty.

Cut the pork belly into pieces and place it tightly in the pan, but so that it does not rest against the walls of the dish and does not “burst” out. The pieces should not float to the surface of the water. The liquid should just cover the meat.
With longer cooking, most of it goes into water. This produces lean meat.
Pork belly can also be cooked in. To do this, each part is wrapped in foil and placed separately on a wire rack.

Now you know recipes for making pork belly, including one baked in onion skins. Baking is one of the types of cooking that allows you to maximize the preservation of nutrients in the product and give it an unsurpassed and juicy taste.

How do you cook pork belly?

Depending on how you cook pork belly, it can complement a side dish or serve as an appetizer. We offer several different options for preparing this hearty and versatile product.

Pork belly in the oven is perhaps the most common way to prepare it.

Pork belly in the oven is prepared simply and quickly because it is a juicy product.

For this dish, a minimal set of spices that can be found in any kitchen is enough:

pork belly - 1 ½ kg;
fresh garlic - 1 large head;
bay leaf - 4 leaves;
salt - 1 tsp;
ground black pepper - ½ tsp.

Let's prepare it like this:

Rinse the brisket thoroughly under running water.
We peel the garlic, rinse the cloves, then cut them into slices, dividing each clove into 2-3 parts.
Using the sharp end of a knife, make cuts in different places in the brisket. We place garlic slices and pieces of bay leaf in them.
Mix salt and pepper and rub the tenderloin on all sides with this mixture. Let it salt for about half an hour. Afterwards, if desired, you can sprinkle the meat with whole peppercorns.
Preheat the oven to 180ºC and in the meantime wrap the brisket in several layers of foil. We send it in the form or on a baking sheet to the oven and cook for three hours (plus or minus half an hour).

On a note! At the end of baking, the lard released from the brisket will remain in the foil. It can be collected in a clean, dry jar and later used to season porridge or stew vegetables and meat.

In onion skins

An original, although not very popular, option for preparing a flavorful meat dish is the recipe for brisket in onion skins:

pork belly - 600 g;
water - 1 l;
onion peel - 5 g;
salt - 100 g;
bay leaf - 2 leaves;
pepper - 5 units;
garlic - 6 cloves.

Let's prepare it like this:

To obtain the required amount of husk, you need to peel 4-6 large onions. Make sure that the husks are not wet or rotten. The collected “petals” should be thoroughly rinsed in water to remove dust and sand, placed in a bowl and filled with water. Mix the husks by hand several times and change the water at least three times.
So, let's get to cooking the brisket. To begin, place the prepared husks in a saucepan, add water and bring to a boil. Afterwards, add spices and salt to the water and mix. At first glance, it may seem like a lot of salt - everything is fine, pork meat will absorb as much as it needs.
Cook for ten minutes, after which we lower the washed piece of brisket. It should be completely immersed in the broth; if there is not enough liquid, you can add more.
Bring the meat to a boil, then set aside for half an hour. 10 minutes before the end of the process, place the garlic cloves, cut into slices, into the water.
At the end of cooking, cover the brisket in the pan with towels and let it cool gradually. During infusion, the onion peel will color the brisket an appetizing yellowish tint.

On a note! The husk has a strong coloring property. Therefore, it is recommended to use a pan with a dark coating inside for cooking.

Pork belly in a slow cooker - the most delicious way

To cook brisket in a slow cooker, you can use any recipe and the “Stew” program.

Pork belly in a slow cooker is a very tasty dish made from an inexpensive part of the pig.

However, we still offer a tasty, slightly spicy option for cooking pork belly in a slow cooker:

1 kg pork breast;
1 head (larger) of garlic;
3 bay leaves;
1 table. l. spices “For barbecue” or “For pork”;
1 tsp. black pepper;
½ tsp. red pepper;
1 tsp. coriander seeds;
2 tbsp. l. coarse salt.

Let's prepare it like this:

Peel the garlic, rinse the cloves and cut 2-3 cloves into slices. Finely chop the rest with a knife.
In a bowl, mix a set of spices with salt, pepper, chopped coriander, finely broken bay leaf and chopped garlic.
Rinse the tenderloin thoroughly and allow excess liquid to drain. Afterwards, rub with a mixture of salt and spices. Make cuts in the layers in different places and fill with garlic slices.
Place the brisket in a baking sleeve, sprinkle with the remaining spices, squeeze out the air and tie tightly. Pour 5 multi-cups of warm water into the multicooker bowl, place a steamer basket on top and place the sleeve with the brisket in it. Close the lid and select the “Steam” program. Set the cooking time to an hour, after which turn off the device and leave the dish to cool without opening the lid.
Before serving, it is recommended to leave the brisket in the refrigerator overnight at least.

A delicious appetizer served with horseradish or mustard. Brisket also goes well with adjika.

Pork belly roll

Pork belly roll is very filling. It is often served with a potato side dish, cutting the product into thick slices.

pork belly - 1 kg;
olive or regular sunflower oil - 4 tbsp. l.;
garlic - 2 large cloves;
Provencal herbs - 1 tsp;
onion - 2 medium heads;
champignons - 400 g;
carrots - 1 unit;
breading - 2 tbsp. l.;
If desired, you can use prunes and walnuts as a filling.

Let's prepare it like this:

Rinse the brisket under running water. The piece needs to be cut so that you get an oblong layer that will be convenient to use for rolls. After this, the tenderloin should be thoroughly beaten.
Separately combine the oil with the garlic, salt and spices passed through a press. Rub the meat thoroughly with the resulting marinade, place in a tightly sealed container and place in the refrigerator to marinate for 4 hours.
Meanwhile, prepare the filling. To do this, peel the onions and carrots, wash the mushrooms. Finely chop the onion, coarsely grate the carrots, chop the mushrooms into small cubes. Sauté the onions and carrots together, and the mushrooms separately, until the liquid has completely evaporated. Afterwards, mix everything, add a little salt and combine with the breading.
Remove the marinated pork tenderloin from the refrigerator, spread the filling over the surface of the layer and wrap it with a roll. Secure it with strong thread or special silicone ties.

Bake the pork roll with filling in the oven at 170ºC for an hour.

On a note! To prevent splashes of juice from covering everything around the work surface when beating, place the meat in a bag or cling film.

Baked in foil

Pork belly baked in foil retains all its juiciness.

Pork meat is baked well in foil, fully retaining its juiciness and aromas of spices:

1 kg pork belly;
5 peeled garlic cloves;
⅔ Art. l salt;
1 tsp. black feather;
5-7 large prunes.

Let's prepare it like this:

Rinse the brisket. Make several cuts in the layer.
Pass the garlic through a press, combine with salt and pepper, mix well. Rub this mixture onto the brisket.
Rinse the prunes and cut them lengthwise. Place these halves into the cuts in the brisket.
Let the pork soak, then wrap it in 2-3 layers of foil and bake at 170ºC for 1 hour and 20 minutes.
All that remains is to let the dish cool right in the oven, and then transfer it to the refrigerator without unrolling the foil. Cool for a couple of hours.

Method of cooking with potatoes

A hearty option for preparing a side dish with meat is brisket with potatoes in the sleeve. You can also divide the food into portioned pieces of food foil and julienne it.

1 kg pork belly;
1 kg of potatoes;
salt and pepper;
spices “Universal” or “For meat”;
50 g of any vegetable oil.

Let's prepare it like this:

Peel the potatoes, wash them and cut them into large cubes.
Rinse the brisket thoroughly and cut into 4 parts.
Rub the meat tenderloin with salt and a ready-made set of spices.
Mix potato pieces with salt and pepper.
We put everything in a sleeve, tie its ends and put it in the oven at 180ºC to cook for an hour. Then we cut the sleeve lengthwise and bake for another third of an hour. Ready!

I never expected that such a simple and quick recipe for boiled brisket could end up surprising you with a wonderful dish. If you've ever cooked lard in onion skins and liked it, you'll understand what I mean. This brisket is made in almost the same way, only many different spices and aromatic herbs are used. I really liked that it perfectly serves as a snack, ideal for a quick and filling snack, as well as for creating delicious sandwiches. And I want to note that this brisket is much tastier than any store-bought delicacy. And remember that it is better to choose young pork, with the least amount of fat, thin and soft skin, and also with a lot of meat layers.

Ingredients:

about 1 kg pork belly
3 - 4 tablespoons of salt per 1 liter of water
seasonings, pepper to taste
1 head of garlic

Cooking method

Pour salt into ordinary cold water and be sure to add aromatic spices, bring to a boil and reduce heat. It is best to cut the brisket into small longitudinal pieces, so it will cook faster and will be more convenient to cut. Place the pork in a quietly boiling brine so that it is completely covered and cook under the lid for 25 - 30 minutes (this is provided that the pieces are not very large, otherwise be sure to increase the amount of time, otherwise it will remain raw inside).

Turn off the stove and leave the cooked meat in the saucepan until it cools completely. Then carefully take it out, dry it with a paper towel and rub it on all sides with spices and garlic. If you are preparing for a holiday table, then use ground paprika. We wrap each piece of boiled delicacy meat in foil and store it in the refrigerator. Bon appetit.

Salted brisket is often served as an everyday appetizer, and can also become a holiday dish. You can buy marinated meat in the store. But it turns out much tastier if you cook it yourself. So how do you make brined brisket at home? Find the best recipes in this article!

How to brine brisket - cooking rules

There are three ways to prepare salted brisket: using marinade, dry salting and hot method.
Before salting, the brisket must be washed under running water and dried with thick paper towels.
Remove the top film and veins from the entire piece of meat.
Cuts on the breast for garlic and vegetables should be made parallel to the skin every three centimeters.
The garlic must be cut into slices. If you use it in a hot brine, add it when the marinade is completely cooked.
Before serving the meat, rinse it of salt and dry it. Cut into portions.
Usually brisket is salted without the skin, but for brisket lovers, can you leave it on? but just choose pieces with thin skin.

How to dry brine brisket

The dry pickling option is one of the simplest cooking recipes that requires a minimum of ingredients.

Products required for pickling:

loin – 0.5 kg;
fresh garlic - 3 cloves;
ground black pepper – 1 tbsp. l.;
sea salt – 2 tbsp. l.

Cut the prepared brisket into pieces at least 6 cm wide.
Mix pepper with salt, add any other crushed spices if desired. Cut the garlic into slices.
In addition to garlic, you can use vegetables, such as carrots. Cut it into flat pieces too.
Stuff a piece of meat with garlic and carrots. Rub it with spices on all sides.
Wrap the brisket in cheesecloth or a clean, thin cloth. Leave for a couple of hours at room temperature. Increase the time if you are salting a large piece.
Then transfer the pork to the refrigerator for 24 hours. Then take it out, remove the cloth, lightly salt it and wrap it in parchment. Leave the meat to salt for another day.
After the specified time, transfer the brisket to the freezer and after 12 hours the dish is ready!

How to brine brisket

It will take longer to cook meat in cold brine.

Ingredients:

pork belly – 1 kg;
fine salt - 0.5 tbsp;
peeled garlic – 1 head;
hot pepper – 2 pcs.;
water – 1 liter;
spices – black pepper, coriander, fennel, bay leaf.

Cooking method:

Prepare the meat, cut it into pieces. Peel the garlic, cut in half. Wash the pepper, remove the tail and seeds.
Boil water, add salt. Boil for 5 minutes until the crystals dissolve and remove from the stove.
Add spices, chopped garlic and pepper to the bottom of the pan. Place the brisket in it and fill it with cold brine.
Leave the pork to marinate for two days. Then take it out, dry it with napkins, wrap it in parchment and store it in the refrigerator.

How to hot brine brisket

With this cooking option, the meat is boiled in brine. To prepare it correctly, adhere to the following rules and proportions.

For 1 kg. brisket you will need:

certified salt - 1 tbsp.;
peppercorns – 15 pcs.;
adjika – 1 tsp;
bay leaf – 3 pcs.;
peeled garlic – 5 pcs.;
cold water – 0.5 l.

Preparation:

First prepare the marinade. Grind the pepper and mix it with salt. Pour water into a container or pan and bring to a boil.
Pour spices into boiling water, add salt and bay leaf.
Cut the meat into pieces up to 7 cm wide. Reduce heat and immerse it in hot water. Add adjika.
Boil the pieces in brine for five minutes. Then turn off the stove and leave the brisket to marinate for about 10 hours.
After this time, remove the meat and place it on a towel. Wait until the moisture is absorbed.
Peel the garlic, chop and rub each piece with it. Wrap in parchment and place in the refrigerator.

To brine the brisket faster, cut it into small pieces.
Instead of regular salt, use sea salt. It has larger crystals that will gradually dissolve and not “take” moisture from the meat so quickly.
For aroma and rich taste, add barberry or sherry to the marinade.
Cut the pieces to the same size so they are evenly salted.
Brisket can be used together with sausage slices. Decorate with chopped herbs on top.
You can cut thin slices if you put the finished meat in the freezer before serving.
The finished brisket can be baked or added when preparing other dishes.
To get a golden color on the brisket, add onion skins to the brine. And for a smoky taste - liquid smoke.

Brining brisket at home is easy. But for a tasty dish, it is important to follow not only the advice in this article, but also the proportions of the recipe.

For another way to cook brisket, watch the video:

Brisket (6 recipes)

Advice from the Wonder Chef. This recipe for salting lard in onion skins has many positive aspects - it is soft, boiled (which is safer for health than raw), cooks quickly, is beautiful and melts in your mouth.

Ingredients for lard in boiled onion skins

lard or pork belly - 1 kg;
onion peel - 1 tbsp;
salt - 1 tbsp;
allspice peas - 10 pcs;
garlic - 10-12 cloves;
bay leaf - 3 pcs;
ground black and red pepper (or adjika);
“liquid smoke” - 1 tsp. (optional).

Recipe for salting lard in onion skins at home

To pickle lard, wash the onion scales in hot water.
Place the onion peel into a saucepan and add water until the water completely covers the peel.
Bring the onion peel to a boil and cook for 10 minutes over low heat.
Then add salt, peppercorns, bay leaves, and 4 cloves of garlic to the saucepan. Mix.
Place pieces of lard or pork meat into the boiling onion brine (they should be completely immersed in the hot brine). If there is not enough water, you can add it.
Cook the lard in the onion feathers for about 1 hour (if the meat is pork, then the cooking time is 1.5 hours).
After this, remove the pan from the stove. Add “liquid smoke” to the cooked lard (but you can do without it) and leave the dish until it cools completely.
Remove the cooled pork from the brine, remove the husks, and dip with a paper towel.
Rub the boiled pork with ground pepper or adjika and the remaining chopped garlic.
Place lard or meat coated with spices in a bowl, cover the top with a flat plate and press down with something heavy (pressure).
Place in a cool place or refrigerator for 12 hours.

After the excess brine has been released from the lard boiled in onion skins, the pieces of pork can be wrapped in foil or parchment and stored the salted lard in the freezer (if you have prepared a lot) or on the refrigerator shelf.

When cut, the finished salted lard is very similar to smoked lard - anyone who has not seen the whole cooking process will not be able to distinguish aromatic home-made pork with liquid smoke from real smoked lard by its appearance and taste.

Boiled salted pork belly - recipe in a package

For this recipe, it is better to take a piece of meat with a not too thick layer of fat. When exposed to heat, the fat will melt and if its content is high, the piece will simply disintegrate after removal from the bag.

Ingredients:

pork belly - 780 g;
garlic - 1 head;
freshly ground pepper, salt;
spice mixture for pork - 1 teaspoon.

Preparation

You can prepare a mixture of spices for meat from what you have on hand, or you can buy it ready-made

combination for pork, which is easy to find in any department of the supermarket. Mix the spices with freshly ground pepper and salt, then spread the mixture over the entire piece of pork. Make thin, deep holes in the brisket and fill them with crushed garlic cloves. Let the brisket sit for at least an hour.

Place the meat in a ziplock bag, carefully squeezing out any air. Place the meat in the bag in another bag and tie it. Tie the brisket with kitchen string. Crisscross and place in a pan of boiling water. Cook the meat for two hours, making sure that the water covers the piece.

This completes our simple salted pork belly recipe. Wrap the finished meat in foil and let it cool before slicing.

Delicious brisket in bags

Ingredients:

pork belly - 1.5 kg.
garlic - 1-2 cloves.
coarse black pepper
seasoning for pork
salt

Cooking from xaa.su/28cQ:

Cut the pork belly into pieces. Grind the garlic in a blender or through a garlic press. Rub the brisket with salt, seasoning, pepper and garlic.
Let it sit for about an hour. Take plastic bags, insert one bag into another and put the brisket in them. (two pieces per bag is perfect) Remove the air from the bags and tie them up.
Place the packages with the brisket in a pan with cold water, cover the pan with a lid, and put on fire. (The bags will not burst during cooking!) When the water boils, reduce the heat so that the water does not boil too much.

Cook over low heat for 2 hours. Turn off the heat and leave the brisket to cool in the water in which it was cooked. When cool, remove the brisket from the bags. Wrap in foil and place in the refrigerator to cool well. Better for the night.

Dry-cured brisket

pork belly 1 kg
fatty or lard with layers
sea salt 0.5 cup.
for 1 liter of water
garlic 2 pcs
1 head in brine, 1 head in coating
bay leaf 5 pcs
coated
mixture of ground peppers to taste
seasoning to taste

Wash the brisket, separate the garlic into cloves. Place in a saucepan and add hot brine. For 1 liter of water, 0.5 cups of sea salt...

Place under pressure for 3-4 days in a cool place...

Take out the brisket and dry it a little with a towel...

Prepare the coating by mixing the necessary ingredients in a blender...

Coat each piece thoroughly...Wrap in film...

In this form, put it in the freezer. The excess moisture will freeze out and the meat will become a la dry-cured.

http://nyam.ru/recipes/salaty-i-zakuski/zakuski-ho...dinka-salcoa-lya-syrovyalenaya

Salted Pork Belly Recipe

Pork belly is prepared in various ways, it is boiled, fried, baked. I want to offer you a recipe for salted pork belly. Insanely delicious, like a snack! And how fragrant! Be sure to try it!
To prepare salted pork belly you will need:
pork belly - 800 g;
coarse rock salt (I use Himalayan pink) - 4-5 tbsp. l.;
garlic - 3 cloves;
paprika - 2 tsp;
ground nutmeg - 0.5 tsp;
sugar - 0.5 tsp;
coriander - 0.5 tsp;
ground red pepper - to taste;
ground black pepper - 0.5 tsp;
dried dill - 0.5 tsp.

Wash and dry the brisket. For convenience, cut into 2 parts. Make cuts on top. Peel the garlic and cut into slices or small pieces. Fill the slits with garlic.

Rub (sprinkle) the brisket well with salt. Place in a deep bowl. You don’t have to skimp on the salt, the brisket won’t be over-salted, it will take as much as it needs.

Place pressure on top of the brisket and leave it at room temperature for a day.

Mix spices: paprika, ground black and red pepper, coriander, nutmeg, dill, add sugar.

Wrap the brisket in parchment, place in cellophane and refrigerate for another day or two.

After this, place the brisket in parchment in the freezer for several hours (1-2). Delicious, aromatic salted pork belly is ready to eat! You need to cut it into thin slices. With black bread - you'll lick your fingers!

Photo of salted brisket, which was cooked cold, that is, without soaking, various brines, and the like. Preparing the appetizer is relatively simple and quick (of course, if you don’t take into account the time it takes for the lard to salt). In a nutshell, to cook delicious pork belly you just need to rub it with salt and freshly ground black pepper. It would also be good to stuff the lard with garlic cloves at this stage, this will make the brisket more flavorful. We stuff the lard grated with salt and pepper tightly into a glass jar or container, let the brisket salt for three days, after which the salted lard is rubbed with spices, crushed garlic, wrapped in plastic bags, kept for about another day in the refrigerator, after which the brisket is frozen and served. as needed. The recipe for the salted brisket shown in the photo can be found here.

Ingredients:

Pork belly - 1 kg;
Garlic - 2 heads;
Ground red hot pepper - to taste;
Freshly ground black pepper - to taste;
Salt;

Recipe for homemade dry salted pork belly. To prepare this simple appetizer, you need to rub the pork belly with salt and black pepper, stuff it with garlic, and let it salt for several days.

Salted pork belly step by step photo recipe

Until recently, I had never salted lard or salted brisket. And here, during my next grocery shopping, I saw some wonderful-looking pieces of pork belly on sale, from which I immediately wanted to make an appetizer. Concerned about the process of selecting a suitable recipe for pickling, I chose the simplest one. The brisket turned out to be very tasty, moderately salted, so if you don’t know how to salt brisket, without any doubt I recommend doing it as follows.

Rinse the pork belly thoroughly with water and dry thoroughly with paper towels.

Cut the brisket down to the skin into portions. This needs to be done because, on the one hand, the lard will be better salted this way, and on the other hand, it will be easier to use the frozen brisket later.

Accordingly, we determine the size of the pork belly cut based on our own understanding of the above points,

After that, carefully rub the salt into the brisket over its entire surface, including the cuts. By the way, you can rub the brisket with freshly ground black pepper in this very place, but I didn’t want to add a lot of it during the salting process, so I did it a little differently...

So, as soon as the brisket is thoroughly rubbed with salt, we clean the head of garlic, cut all the cloves into small slices, and fill the lard with garlic, placing it in all folds, cuts and other possible places,

Now fill the brisket, grated with salt and stuffed with garlic, tightly into a jar or glass container, thoroughly pepper the brisket with black pepper, sprinkle the lard on top with an additional amount of salt,

Close the lid and put the pork in a cold place to salt (I just put it in the refrigerator) for three days. During the three days of salting, I never opened or stirred the brisket (as advised in some pickling recipes, and as can be seen in the photo, I did not use pressure during the cooking process).

After three days, remove the now salted pork belly from the refrigerator, prepare another head of garlic, black and red pepper. Of course, at this stage you can use any spices, but I decided to stick only to peppers so as not to overwhelm my own taste of the pork belly!

So, move the salted pieces of pork onto a large flat dish or tray,

Dry each piece of salted brisket thoroughly with paper towels, because we won’t need any extra moisture in the finished product at all. At the same time, if possible, you should leave the cloves of stuffed garlic in place,

Now let's prepare the second, final part of the marinade. Press the head of garlic

Sprinkle the garlic generously with freshly ground black pepper and add about half a teaspoon of red hot pepper (in general, we determine the amount of pepper according to our own taste!),

Let's pack the brisket rubbed with garlic and spices in portions in separate plastic bags (I packed two pieces each), after which we put the lard in this form in the refrigerator for a day so that the brisket has time to absorb the aroma of garlic and peppers before it is frozen. Well, after these days, the brisket is moved to the freezer, where it is stored until it is served.

Once the prepared salted pork belly is frozen, it can be immediately cut into thin slices and served. I don’t know about you, but I really love eating salted brisket with black bread,