How to pickle the pork belly: two different options

Not all the hostess knows how to pickle the pork belly. In fact today such tasty and fragrant product can be got in any supermarket. However, it is worth noting that often in stores sell brisket, which was salted with the use of food additives and other dyes. That's why most people prefer to cook this type of cutting themselves at home.

Today, we will tell you in detail how to pickle the pork belly in the usual way and with the help of a hot brine.

A simple variant of brine greasing

For such methods we need the following components:

• Salt is a large cookery - at personal discretion;
• A brisket of pork - 1,5 kg;
• Fresh garlic - 5-6 teeth;
• Black pepper fragrant ground and peas - ½ dessert spoon and 8-10 pcs. (For hot brine);
• Dried carnations - 3 pcs. (For hot brine);
• Dry herbs, namely oregano, basil, rosemary and marjoram add to taste and desire (for hot brine).

The process of making fragrant slicing

Before salting the pork belly, it should be well washed and dried with paper towels. Further, it is required to cut off the upper film and veins, as well as the skin, if present. By the way, some lovers of scrapes like this part of the brisket. If you treat them, then you can leave it.

After the product has been prepared, it should be placed on a cutting board and with a sharp knife to make several deep and parallel incisions across the entire piece (approximately every 3 centimeters). Next, you need to clean and chop the garlic into thin plates and lay it out in each cut. After the performed actions a piece of a brisket should be sprinkled with salt from different directions and to rub grated fragrant pepper.

At the end of the treatment, the meat should be placed in a clean cotton cloth, tightly kneaded and left at room temperature for 10-14 hours. After this time, the piece in the material needs to be wrapped with a food film and left even on the knocks, but already in the refrigerating chamber.

Thus, after a day and a half the salted brisket is to be unwrapped, again a little salt, placed in a new piece of tissue and soak in this state for another 24 hours in the cold. Only after this the brisket is completely salted and ready for use.

How tasty it is to pickle the brisket in a hot brine?

The necessary components for this method remain the same as those used in the previous recipe. However, for this method it is recommended to additionally use onion husks, which should be added to the hot brine for color.

Cooking process

Before salting the pork brisket, it must be washed, cleaned of films and skins, and then cut into pieces with a width of 6 centimeters. Next, the meat needs to be placed in a saucepan and poured with water so that it completely covers it. After this, you should measure the volume of the liquid and calculate the required amount of salt. For this cutting it will take about 1/2 cup per liter of drinking water.

To tasty salted pork belly, to the pieces of meat in a saucepan should be poured a calculated amount of liquid with salt, pepper in the form of peas, dried herbs and husk from onions. Next, you need to put the dishes on fire, bring to a boil and cook for about 20 minutes.

After the mentioned time, the pan should be removed from the plate, sprinkle fresh chives in the brine, cut in half, and leave the brisket to cool right in the broth. When the meat becomes cold, it must be obtained, dried with paper towels, lightly rubed with chopped garlic, wrapped in foil and placed in a refrigerator for a day. After 24 hours, the brisket will be completely usable.

How to serve?

Now you know how to pickle the pork belly in the usual and hot ways. Before serving, it is recommended to wash it from surplus salt, cut into thin pieces and presented with rye or wheat bread.