Boiled pork belly in onion peel

Send

Boiled pork belly in onion husks with pepper and turmeric is an easy way to cook and store pork fat in the refrigerator. Not everyone likes boiled fat, but I will say, as in a classic joke: you simply do not know how to cook it. To make it tasty, no liquid smoke, chemical flavor enhancers and other flavors are needed. We take only natural spices and seasonings, a large piece of pork belly (fat with layers of meat), we have patience, since it will take almost two hours to cook the meat. Turmeric and husk will give the pork an appetizing golden color, dill, parsley and parsley flavor the broth, and fried spices complement the resulting bouquet.

Many cook lard in very strong saline, but I do not recommend this if your plans do not include long-term storage of pork in a cool place.

Time for preparing: 2 hours
Servings Per Container: 8

Ingredients for boiled pork belly in onion peel

1 kg of pork belly;
husk with 1 kilogram of onion;
2 onions;
a bunch of dill;
5 g ground turmeric;
5 g ground red pepper;
a small chili pod;
dried parsley with roots;
seeds of coriander, black mustard and caraway seeds;
salt.

The method of preparation of boiled pork belly in onion husk with pepper and turmeric

Put onion peel in a pan, add the onion heads cut into four parts.

If you are sure about the origin of the onion and its husk is pure, then you can use these products as they are. However, I advise you to soak an unknown husk in cold water and rinse thoroughly with running water.

Put a piece of pork belly in the pan. I cooked boneless pork belly on a piece of skin. I don’t advise cutting the skin, firstly, when cooking it will become soft, secondly, a piece of brisket holds its shape better with the skin, and thirdly, it tastes better.

Add the dried parsley along with the roots and about 1.5 teaspoons of ground turmeric. This useful and bright spice will enhance the brown color, which will color the onion husk broth and make it more appetizing, golden.

Add some more seasonings, they flavor the broth, and therefore the pork that is cooked in it - put a small bunch of dill and a few bay leaves.

Now pour water and pour salt. The solution in which the lard will be boiled should be quite salty. About 20 grams of table salt without additives are needed per liter of water. But you can salt to your taste, because, as you know, undersalting can always be fixed.

Put the saucepan on the stove. On high heat, bring to a boil, then reduce the gas so that the water boils barely, cook for 1 hour 30 minutes. If the brisket is thicker than 5 centimeters, then the cooking time should be increased to two hours.

We prepare spices for sprinkling - fry coriander seeds, caraway seeds and black mustard seeds without oil. Each type of seed needs to take 1.5 teaspoons. Do not overcook the spices, as soon as the mustard begins to click, remove the pan from the heat.

We leave the finished pork belly in the brine for 2-3 hours, until it completely cools down. Then we get from the broth, sprinkle with spices and wrap in parchment. Keep in the refrigerator.