Homemade pork belly. Roasted Pork Belly

If I come across a completely lean ribbon, then I definitely buy it so that I can either, or, or, as in this recipe, bake it with spices.

The good thing about this recipe is that the cooking result is good both hot and cold. Hot - as a main course, and cold - as an appetizer or as part of a sandwich.

Preparation takes only 10 minutes. Roasting takes 2½ hours or more, depending on the size of the piece of meat.

For baked pork belly you will need:

Ribbon of pork belly. Maximum lean. Here 800 grams.
Garlic
Freshly ground black pepper.
Bay leaf.
Your favorite spices. I used NOMU's Smokey Peri-Peri blend. ( Ingredients: sugar, chili, salt, paprika, garlic, onion, coriander, black pepper, mustard, parsley, cumin, oregano, ginger )

Preparing Roasted Pork Belly couldn't be easier.

Peel the garlic and cut each clove in half lengthwise.

Using a thin sharp knife, we make punctures in the meat and use the knife (this is more convenient) to stuff the pork with garlic.

Place a piece of pork on foil. Pepper, salt and rub with spices on all sides.

Place the bay leaf under the piece and on the piece of meat.

Wrap the meat very tightly in foil, preferably in several layers.

Place on a baking sheet and place in the oven, preheated to 200ºC.

We keep it at 200ºC for the first 20 minutes, then lower the temperature to 160ºC-170ºC and leave for another 2 hours.

The main thing here is that the pork is cooked at a low temperature, albeit for a long time. This allows the meat to remain completely tender, and gentle heating does not render the fat as much.

After 2½ hours, turn off the oven, but do not immediately remove the meat. Let it sit in the oven for another 15 minutes.

As I already said, you can immediately cut the hot meat into pieces and use it as a main dish.

You can drain the juice from the foil, put it in the refrigerator after cooling, and use the resulting brisket as cold snack or for sandwiches. Moreover, after cooling and refrigeration, this brisket holds its shape very well when cut. When hot, you have to cut it quite thickly, from 1 cm thick.

In both cases, the meat is very tender, aromatic with garlic and spices. Low temperature cooking allowed the fat layers not to melt, but to cook. The meat part is completely soft and dense at the same time.

That's all, actually.

This dish goes well with mustard and horseradish.

And beer. Or 50 grams of white.

The brisket is a relatively cheap part of the pig carcass, and at the same time, dishes made from it are appetizing and very satisfying. In addition, pork belly in the oven is also quite healthy, since when baked large number fat is rendered.

Pork belly baked in the oven with spices

Even a novice cook can easily cope with preparing such simple recipe. The result will exceed all expectations.

Only a couple of ingredients are used to prepare a hearty meal:

1 kg brisket;
spices and salt.

Step-by-step cooking instructions:

The main ingredient is washed and then dried with paper towels.
Your favorite spices and salt are mixed in a bowl.
A whole piece of brisket is thoroughly rubbed with a mixture of spices, and then placed in a baking dish, which is placed in an oven preheated to 180 °C for 60 minutes.
The finished product is cut into plates, which are immediately served to the table.

Cooking in foil

Before you cook a 1 kg brisket in foil, you should additionally take:

a head of garlic;
salt and ground pepper.

Sequence of actions:

The brisket is washed, dried, and also freed from cartilage or ribs, if any.
Garlic passed through a press, as well as salt and spices are mixed in a bowl.
The resulting mixture is rubbed onto a piece of pork, which is wrapped in foil several times.
The brisket in foil is placed in an oven preheated to 180 °C, where it is baked for 60 minutes.
After the specified time has passed, the meat remains in the closed oven for another 30 minutes, after which the dish in foil is sent to the refrigerator for 3 hours.
The cooled product is cut into thin slices, which are laid out on a plate and served to the table.

How to bake deliciously in a sleeve

This appetizing brisket is perfect for serving on a holiday table.

To complete the recipe, just prepare:

1 kg brisket;
lemon;
a head of garlic;
a stack of vegetable oil;
green;
spices and salt.

Basic cooking steps:

The piece of meat is washed and dried with paper towels, which absorb excess liquid well.
Peeled garlic cloves are divided into thin slices with which the brisket is stuffed.
Juice is squeezed out of the lemon.
From aromatic spices, salt, juice and sunflower oil A thick paste is prepared in a separate bowl.
The meat is rubbed with a spicy mixture, after which it is placed in a sleeve, which is tightly tied on both sides.
The brisket is baked for 80 minutes, the last 20 of which are baked in the cut sleeve to give the brisket a beautifully browned appearance.

Pork belly roll in the oven

A roll made from brisket can easily replace sausage and other meat products that we are used to buying in the store.

It is enough to get:

1 kg brisket;
a head of garlic;
a mixture of peppers;
salt.

The preparation steps consist of the following manipulations.

The pepper is poured into a mortar, where it is thoroughly ground. The spice is then mixed with salt.
The meat is washed well, after which diamond cuts are made for the garlic.
The garlic is peeled and divided into plates, which are stuffed into the meat product.
The brisket is rubbed with a mixture of spices and salt, and then rolled into a roll, which is secured with threads.
The roll is placed in foil, in which it is baked for 2 hours at 170 °C.
After the specified time has passed, the product is removed from the oven so that after cooling at room temperature it can be placed in the refrigerator for 3 hours.

With vegetables

Brisket baked with a variety of vegetables turns out to be especially juicy and healthy.

This appetizer will be a reminder of the bright summer, when those closest to you gathered for a picnic.

The dish is prepared from:

600 g brisket;
3 zucchini;
2 bell peppers;
bulbs;
3 heads of garlic;
pink tomato;
5 carrots;
30 ml soy sauce;
the same volume of rice vinegar;
olive oil;
spices;
greens and yogurt.

Work progress:

A marinade is made from a head of garlic, spices, salt, vinegar and soy sauce, which is used to season the brisket cut into portions.
The onion is cut into half rings, zucchini and pepper into cubes, carrots into strips, garlic into slices, tomato into slices.
After 3 hours, zucchini, ½ onion, ½ garlic, carrots, ½ onion, peppers, tomatoes, ½ garlic and brisket are placed in layers in a baking dish.
The contents are sprinkled with oil, seasoned with marinade and covered with foil, after which the dish is baked for 60 minutes until cooked.
Before serving, the appetizing dish is crushed with chopped herbs and seasoned with yogurt.

Bake with potatoes

Potatoes are a universal side dish, suitable for various meat and fish dishes. To save time, a hearty lunch can be prepared by baking 1 kg of brisket along with the same amount of potatoes.

In addition, you will need:

salt;
sunflower oil;
spicy herbs;
ground pepper.

Cooking method:

Potato tubers are peeled and cut into several pieces, which are boiled in salted water for 10 minutes. After this they are removed to paper towel, where they are sprinkled with oil and crushed with spices.
A spicy mixture is prepared from salt and spices, which is rubbed onto the brisket.

1.5 kg of meat;
200 g onion;
heads of garlic;
shots of Worcestershire sauce;
mixtures of black and red peppers;
a small amount of thyme.

Stages of preparing the dish:

The meat is washed, freed from cartilage and rubbed with spices.
Garlic cloves are cut into slices.
Cuts are made in the brisket into which garlic is inserted. After this, the product is placed in a refractory form covered with foil.
The onion is cut into rings.
The brisket is poured with sauce and then covered with chopped onion.
The workpiece is covered with foil, after which it is sent to the oven for 1.5 hours.

Pork belly is a popular product because it can be prepared in different ways: boiled, baked, salted. The main thing is to choose the most suitable recipe and purchase additional ingredients for cooking.

Cooking time: 3.5 hours.

Calorie content per 100 g: 390 kcal.

This recipe is considered the simplest because it uses ordinary spices.

The ingredients are as follows:

1.5 kg brisket;
1 head of garlic;
4 bay leaves;
1 tsp salt;
0.5 tsp ground black pepper.

The dish is prepared as follows:

Rinse the brisket thoroughly under water.
Peel the garlic, wash it, cut it into slices.
We make cuts in the meat in several parts, put garlic and bay leaves in them.
Mix salt and pepper, rub the brisket, leave for half an hour.
Preheat the oven to +180 degrees.
Wrap the brisket in 2-3 layers of foil and place in the oven for three hours.

All that remains is to cut the meat into portions and serve it to the table. When cooked, the brisket will release lard, which can be collected in a jar and later used when preparing porridge and vegetables.

An unusual recipe for cooking in onion skins

Cooking time: 80 minutes.

Calorie content per 100 g: 505 kcal.

It's quite simple to prepare. The following ingredients are needed:

600 g pork belly;
1 liter of water;
100 g salt;
10 g onion peel;
5 pcs. peppercorns;
6 cloves of garlic.

First you need to collect onion peels - for this you should peel about 5-6 onions. It is very important to ensure that the husk is not rotten or wet. The collected husks must be rinsed in water to remove sand and dust, collected in a deep container and filled with water. Stir the contents several times and change the water at least three times.

Next, transfer the husks into a saucepan, pour clean water and put it on the stove. Add salt and spices to the container and mix. Some housewives may feel like there is too much salt, but the pork will absorb as much as it needs. Boil for 10 minutes, put pork in the pan.

It is important that the liquid completely covers the brisket.

Bring the meat to a boil, set aside for 30 minutes - about ten minutes before the end you need to add garlic to the pan. Then remove the pan from the stove, cover it with a towel and leave it there until the liquid has cooled. During this time onion peel will give the brisket a nice yellow color.

All that remains is to take out the meat and chop it finely.

An important point: onions have strong coloring properties, so for cooking it is best to use dishes with a dark coating.

Juicy and tender pork roll

Cooking time: 90 minutes (+4 hours).

Calorie content per 100 g: 518 kcal.

The roll prepared according to this recipe will be hearty and tasty. It can be served with potatoes and vegetables, cut into small but thick slices.

We need:

1 kg brisket;
5 tbsp. olive oil;
2 cloves of garlic;
1 tsp Provençal herbs;
2 onions;
0.4 kg champignons;
1 carrot;
2 tbsp. breadcrumbs.

First you should prepare the meat: rinse it under water, cut it so that the piece of meat turns into an oblong layer - this will make it more convenient to prepare a roll. Then carefully beat the piece with a wooden hammer.

Do you want to cook? In this material we will tell you about the most delicious recipes.

You will learn how to properly marinate pork so that the meat is juicy and tender.

Knuckle in beer is one of the favorite dishes of the stronger half of humanity. In ours we will tell you how to prepare it.

In a separate container, mix oil, finely chopped garlic, spices and salt. Rub a piece of meat with the resulting mixture, put it in a bag or container, and leave to marinate in the refrigerator for 4 hours.

Also prepare the filling: wash and peel the onions, carrots, mushrooms, cut into small pieces. Place the onions and carrots in a frying pan to sauté, fry the mushrooms in a separate container - the liquid should completely evaporate from them. Then combine all the ingredients, add salt, spices and breadcrumbs.

Take a piece of meat out of the refrigerator, spread the filling inside and roll it into a roll. Secure the ends with thread, place in the oven for an hour, temperature +180 degrees.

If you don’t want the whole kitchen to be splashed with grease stains while beating the meat, you need to place the pork in a bag.

How to salt meat

Preparation time: 60 minutes (+2 days for salting).

Calorie content per 100 g: 520 kcal.

For cooking you need the following products:

1 kg of meat;
1 liter of water;
10 peppercorns;
5 laurel leaves;
5 cloves of garlic;
1 chili pepper;
mustard seeds, coriander and fennel seeds to taste;
salt to taste.

The preparation is simple:

Prepare the meat: wash it, cut it into rectangular pieces measuring 6*6 cm. Place in a deep container.
Pour water into a pan (preferably an enamel one), add an egg or peeled potato, add salt and stir constantly until one of the ingredients floats to the surface (which means the salt has completely dissolved).
Add all the spices to the solution, put it on the stove and cook for 5-7 minutes after boiling.
Cool the liquid to +50 degrees, pour the resulting solution into the brisket so that the mixture covers the pieces completely.
Cover the container with a lid and put it in the refrigerator for two days.
After the specified time, all that remains is to cut the meat into pieces and serve.

Simple pork recipe in a bag

Cooking time: 150 minutes.

Calorie content per 100 g: 467 kcal.

You will need:

800 g brisket;
1 head of garlic;
0.5 tsp salt;
ground black pepper to taste;
seasoning for pork.

The brisket should be cut into two parts, sprinkled with seasonings, salt, pepper, and rubbed with garlic. Transfer the pork to a separate container, cover with a lid, and leave in the refrigerator overnight to marinate the meat well.

After this, you need to transfer the packages of meat (it is better to wrap them in 2-3 bags so that water does not penetrate inside) into a container with cold water and send it to cook for two hours, placing the pan on low heat.

If you cook in a slow cooker, set the “Soup” mode for 1.5-2 hours.

After turning off the stove, leave the meat in the refrigerator for another half hour, let it cool a little, then you can remove the pork. But it's best to wrap the brisket in foil and put it in the refrigerator overnight, after which it can be served.

Meat prepared according to this recipe will be tender, juicy, aromatic and ideal for the holiday table.

How to deliciously bake brisket

How to marinate brisket

The marinating process for brisket that you are going to bake in the oven is not superfluous at all. It gives additional opportunity The meat “ripens”, becomes more tender and soft, and is imbued with additional appetizing aromas of spices and herbs. Before marinating, rinse the brisket well, as it was chopped on a wooden block, which can leave sawdust and debris on the meat. If you get a piece with ribs, you can cut them off to prepare another dish, such as a roast.

For the marinade for a piece of brisket weighing 1–1.5 kg you will need:

ground black and red hot pepper to taste
5–6 cloves of garlic
2 tsp salt
dry herbs (basil, marjoram, oregano, rosemary)
2–3 tbsp. mustard

Brining brisket recipes

More details

Pat the brisket dry with paper kitchen towels. If there is a skin on it, you don’t have to cut it off; the skin will help preserve the meat juice during baking. To marinate a piece of brisket, combine black and red hot pepper and salt in a small bowl. Add dry herbs to this mixture.

Place the brisket on cutting board skin side down. Using the tip of a sharp knife, make 10-15 deep punctures at approximately equal intervals, but try not to cut through the meat. Pour a little prepared mixture with herbs into each puncture and insert half a clove of garlic. Mix the remaining mixture with 2-3 tablespoons of regular or Dijon mustard and thoroughly coat the piece of brisket on all sides with it.

Wrap the meat cling film or wrap it in plastic bag. If you want to bake the brisket soon, let it sit at room temperature for at least a couple of hours. If you are going to cook it the next day, put it in the refrigerator after an hour.

You can serve baked brisket with boiled buckwheat or rice, mashed potatoes. Mustard or lingonberry sauce, horseradish go well with it

How to bake brisket in the oven

You can bake brisket in the oven in the most in a simple way- simply placing it on a baking sheet. But to make the meat especially juicy and tender, place it skin side down in a rectangular baking dish that has a lid. Add half a glass of water to the pan, close it with a lid and bake the brisket in an oven preheated to 200 degrees for 1.5 hours, adding water in small portions if necessary. Then remove the lid from the pan, increase the oven temperature to 220–230 degrees and bake the meat for another 15–10 minutes until a crispy crust forms on top.