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

Pork belly in the oven is perhaps the most common option for its preparation.

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

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

• pork brisket - 1 ½ kg;
• fresh garlic - 1 large head;
• lavrushka - 4 leaves;
• salt - 1 tsp;
• ground black pepper - ½ tsp.

Cooking like this:

1. Rinse the brisket thoroughly under running water.
2. We clean the garlic, rinse the teeth, then cut them into slices, dividing each clove into 2-3 parts.
3. In the brisket with the sharp end of the knife we ​​make cuts in different places. We put garlic plates and pieces of lavrushka in them.
4. Mix salt with pepper and rub the tenderloin with this mixture on all sides. Let it soak for about half an hour. After, if desired, you can sprinkle the meat with whole peas of a mixture of peppers.
5. We heat the oven to 180ºС and in the meantime we wrap the brisket in several layers with 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 that has come out of the brisket will remain in the foil. It can be collected in a clean, dry jar and later used to season cereals or stew vegetables, meat.

In onion skins

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

• pork belly - 600 g;
• water - 1 l;
• onion peel - 5 g;
• salt - 100 g;
• lavrushka - 2 sheets;
• pepper - 5 units;
• garlic - 6 cloves.

Cooking like this:

1. To get the right amount of husk, you need to peel 4-6 large onions. Make sure that the husk is not damp or rotten. The collected "petals" must be thoroughly rinsed in water from dust and sand, put in a bowl and filled with water. We mix the husks by hand several times and change the water at least three times.
2. So, let's get down to cooking the brisket. To begin with, we put the prepared husk in a saucepan, fill it with water and bring to a boil. After, we send spices and salt to the water, mix. At first glance, it may seem like a lot of salt - everything is fine, pork meat will absorb as much as it needs.
3. 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 it.
4. Bring the meat to a boil, then simmer for half an hour. 10 minutes before the end of the process, dip the garlic cloves into the water, cut into slices.
5. At the end of cooking, cover the brisket in a saucepan with towels and let it cool gradually. Onion peel during infusion will color the brisket in an appetizing yellowish hue.

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

Pork belly in a slow cooker - the most delicious way

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

Pork brisket in a slow cooker - very tasty dish from an inexpensive part of a pig.

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

• 1 kg pork breast;
• 1 head (larger) garlic;
• 3 laurels;
• 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.

Cooking like this:

1. Peel the garlic, rinse the teeth and cut into slices 2-3 slices. Finely chop the rest with a knife.
2. In a bowl, mix a set of spices with salt, pepper, chopped coriander, finely chopped parsley and chopped garlic.
3. Rinse the tenderloin thoroughly, allowing excess liquid to drain. After, grate with a mixture of salt and spices. In the layers, make cuts in different places and stuff with garlic slices.
4. Put the brisket in a baking sleeve, sprinkle with the rest of the spices, squeeze out the air and tie tightly. Pour 5 multi-cups of warm water into the multicooker bowl, place the steamer basket on top and put the sleeve with the brisket in it. Close the lid, select the "Steam" program. Set the cooking time for an hour, after which turn off the device and leave the dish to cool without opening the lid.
5. Before serving, it is recommended to leave the brisket at least overnight in the refrigerator.

A delicious appetizer is served with horseradish or mustard. Also, the brisket goes well with adjika.

Pork belly roll

Pork belly roll is very satisfying. It is often served with a potato side dish, cut into plump slices.

• pork belly - 1 kg;
• olive or regular sunflower oil- 4 tbsp. l.;
• garlic - 2 large cloves;
• provencal herbs - 1 tsp;
• onions - 2 medium heads;
• champignons - 400 g;
• carrots - 1 unit;
• breading - 2 tbsp. l.;
• if desired, prunes with walnuts can be used as a filling.

Cooking like this:

1. Rinse the brisket under running water. A piece needs to be cut so that an oblong layer is obtained, which will be convenient to use for a roll. After that, the tenderloin should be beaten off well.
2. Separately, combine the oil with the garlic, salt and spices passed through the press. Grate the meat with the resulting marinade, place in a tightly closed container and marinate in the refrigerator for 4 hours.
3. Meanwhile, prepare the filling. To do this, peel the onions with carrots, wash the mushrooms. Finely chop the onion, coarsely grate the carrot, chop the mushrooms into small cubes. Saute onions and carrots together, and mushrooms separately, until the liquid has completely evaporated. After, mix everything, salt a little and combine with breading.
4. marinated pork tenderloin remove from the refrigerator, spread the filling over the surface of the layer and wrap it with a roll. Secure it with a strong thread or special silicone ties.

Bake pork roll with stuffing in an oven at 170ºС 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 well baked in foil, completely retaining its juiciness and aromas of spices:

• 1 kg pork belly;
• 5 peeled garlic cloves;
• ⅔ st. l salt;
• 1 tsp black pen;
• 5-7 large prunes.

Cooking like this:

1. Rinse the brisket. Make several cuts in the layer.
2. Pass the garlic through a press, combine with salt and pepper, mix well. Grate the brisket with this mass.
3. Rinse prunes and cut lengthwise. Arrange these halves into brisket cuts.
4. Let the pork soak, then wrap in 2-3 layers of foil and bake at 170ºС for 1 hour and 20 minutes.
5. It remains to let the dish cool right in the oven, and then transfer it to the refrigerator without unwrapping the foil. Cool down for a couple of hours.

How to cook with potatoes

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

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

Cooking like this:

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

Our small family is very fond of various sausages, ham and various store-bought meat products. But the usefulness of these dishes is doubtful. We've seen it over and over again - expensive doesn't always mean high quality. You buy a piece of boiled pork for a decent price, and she liquid smoke processed, and it is known to be harmful to health.
So I decided to manage, so to speak, with small losses and learn to cook at home)
I tried many recipes, the brisket turned out to be either overcooked or simply boiled (I really wanted the same as in the store, so that the layers of meat were pinkish in color, and the brisket itself was juicy and fragrant.

Almost desperate in search of the perfect recipe, I accidentally stumbled on the Internet for recommendations for cooking meat products at a low temperature. Well, of course I decided to try and I really liked the result. This is exactly the recipe I've been looking for!
I share with you)
Here is my appetizing piece of pork belly weighing 700 grams
My set of spices is the simplest, there is in every home - this is garlic, salt, bay leaf, ground black pepper and coriander.

Mix salt, black pepper and coriander.
Garlic should be cut lengthwise into 4 parts and thoroughly dip in mixed spices

Now you need to stuff the brisket with garlic, for this we pierce obliquely to the middle of the brisket with a sharp knife

Push the quarters of garlic into this recess.

Push the garlic all the way into the brisket

We stuff meat from all sides with garlic

Due to the fact that the garlic is salty and in spices, the brisket will be well salted inside, and will also acquire the aroma of spices.
With the remaining mixture of salt and spices, rub the brisket on all sides, but not very much (the main thing here is not to "overdo it")
Now spread the bay leaves on the brisket

Very tightly, in several layers, the brisket should be wrapped in cling film and left in this form in the refrigerator for a day so that the brisket is well salted inside. The further process of cooking the brisket will take place in this film, so you need to wind it well so that water does not get inside.

After a day, you can start heat treatment. It will take large saucepan, it is easier to follow temperature regime. We put a pot of water on the fire and wait until the water starts to boil. At this point, we shift the brisket wrapped in cling film

We make the fire as small as possible. And cook WITHOUT BOILING for an hour and a half. It is important not to let the water boil, otherwise there will be no pinkish color. When it starts to boil, you can add some cold water. The temperature of the water should be such that you can dip your finger for a split second and not get burned)
After an hour and a half, we take the brisket out of the water and transfer it to the refrigerator until it cools completely (I’m in the freezer - I want to try it faster)
This is how flavorful brisket is.

Juicy, tasty, beautiful. The layer of meat is not gray, but slightly pinkish, like in a store-bought brisket.

Garlic and coriander are good friends and give the brisket an incredible taste and aroma)
Oh, all the same, fat is power! Yes, and even with such an appetizing layer of meat)

This is a great alternative to store products, there is nothing harmful, only goodies)

I would like to note that the brisket should be chosen softer, the ideal option is, of course, homemade (it will be very tender, you can bite with your lips). But unfortunately you don’t always get homemade, more often I buy in the store. Sometimes a rather tough brisket comes across, during the cooking process it softens and also comes out very tasty, but more dense.
Since our family is not large, I immediately wrap half of the cooked brisket in cling film and send it to the freezer for storage. Taste qualities do not lose their properties; when defrosted, the brisket looks like freshly cooked. Plus, if unexpected guests come to the house, you can quickly defrost in the microwave and there is already a snack)

Cooking time: PT01H30M 1h 30m

Approximate cost per serving: 20 rub.

Among meat products, pork belly is perceived by many as meat suitable only for frying. But this is an erroneous opinion. Boiled brisket - delicious and tender dish, which should be avoided except for those who are on a diet. True, in the process of cooking, you must follow some rules.

General principles for cooking boiled brisket

Firstly, for cooking it is better to choose a not very fatty piece of brisket, the meat in it should be the same or more than fat. However, layers of fat are also necessary.

Secondly, before cooking, the brisket is often subjected to salting or some other preparatory treatment.

Thirdly, it is necessary to cook the brisket with the addition of various spices that will give it tender meat more distinct spicy taste.

To cook boiled brisket with large quantity spices, it is worth sewing a bag of two layers of gauze, boil it in two or three waters to get rid of the pharmacy smell and use it in this way. Overlay a piece of brisket with various spices (coriander, juniper, allspice, cloves, etc.) and, after giving some time, depending on the recipe, lie down with them under oppression, carefully put everything together in a bag and cook like that. However, you can wrap meat with spices in a piece of boiled gauze or even cook just like that, adding more spices to a small amount of water.

It is often advised to stuff the brisket with, say, garlic. To do this, make deep cuts with a sharp knife and put thin slices of garlic into them. It is advisable to stuff often enough, then your dish will be tastier.

Recipe 1. Boiled brisket with ground pepper

Ingredients

Pork brisket - 1 kg

Bay leaf- 5-6 leaves

Carnation - 5-6 buds

Black peppercorns - 10 peas

Garlic - head

Ground black pepper

paprika powder

white pepper

(you can use the Pepper Mix Mill)

The number of ingredients is approximate.

Cooking method

Rinse the brisket, peel the skin with a knife just in case.

Boil water, salt, add peppercorns, cloves and bay leaf. Cook for about 50-60 minutes, making sure that the water covers the meat all the time. In the process, it is better to turn a piece of brisket several times.

Leave in water until cool.

Remove the boiled brisket from the broth and rub with a mixture of peppers and finely chopped garlic. Wrap very tightly in foil and refrigerate overnight.

Such a brisket can be served as an appetizer or as a second course with vegetable side dish and horseradish or mustard.

Recipe 2. Boiled brisket with spices

This boiled brisket can be served immediately after cooking and eaten hot or cold.

Ingredients

Pork belly - 800 g

Onion - 1 large onion

Garlic - 1 large head

Lavrushka - 5-6 leaves

A large bunch of spicy greens (parsley, basil, rosemary, thyme - at the choice of the hostess)

Black peppercorns

Sweet pepper peas

Cooking method

In boiling salted water, put the head of the onion and the head of garlic, without peeling or cutting them, bay leaf, tied in a bunch of herbs, peppercorns. When the water boils again, put the brisket in it.

Boil for approximately 1.5 - 2 hours, making sure that the water does not boil away.

Remove the brisket from the broth and serve hot or cold. If you wish to serve cold boiled brisket, let it cool in the broth.

Recipe 3. Brisket boiled in brine

This version of the boiled brisket tastes different from those offered above, and resembles boiled lard.

Ingredients

Pork belly - about a kilogram piece

Salt - at the rate of approximately 1 full large spoon per liter of water

Black peppercorns

Allspice peas

Hot pepper - a piece

Bay leaf - 3-4 leaves

Bulb - 1 piece

Cooking method

Dissolve the salt in hot water, put there the onion cut in half, bay leaf and peppers. Put a piece of brisket and cook for about 40 minutes at a slight boil.

Leave in brine for a day, then take it out and use it as a cold appetizer with horseradish, mustard or adjika.

Recipe 4. Boiled brisket in onion skins

This is probably the most famous recipe boiled brisket. The dish tastes like boiled-smoked bacon, served cold, cut into slices.

Ingredients

Approximately one kilogram piece of pork belly

Husk 2-3 onions

Garlic - 1 head

Black pepper, cloves, coriander - to taste

A bunch of any herbs

Cooking method

onion peel lower in cold water and boil it for about a quarter of an hour, then take it out. To do this without difficulty, it is better to immediately lay the husk in a gauze bag or bundle. By the way, when coloring eggs for Easter, it is better to do the same.

Salt the water. Dip the head of garlic, peppers, a bunch of herbs disassembled into cloves into it. Put the brisket and cook it for about an hour.

Remove the meat from the broth, wrap in foil and leave in the refrigerator for a day. After that, you can cut the brisket into slices and eat as a cold dish.

Recipe 5. Boiled brisket rolls

This interesting and tasty dish can be prepared with a piece of brisket if it is too thin for any other cooking option. To get a delicious boiled brisket roll, you need a piece, you can with skin, about 3-4 cm thick, even thinner.

Ingredients

Thin piece of pork belly

Garlic - a lot, a couple of heads or, if desired, more

Pepper mix

Favorite greens like parsley or basil

Bay leaf

Black peppercorns

Cooking method

Wash the brisket, scrape it out. If the skin is already very tough, it is better to cut it off. You can slightly beat off a piece by covering it with a film.

Chop garlic and herbs. Rub a piece of pork with salt and pepper, roll up, tie with white thread.

Boil salted water, add peppercorns and bay leaf to it, put the roll. Boil the meat for about an hour and a half, making sure that it is always completely immersed in water.

Cool in the broth, remove, remove the thread. Cut into circles. It can be served as a cold dish with horseradish or mustard or warmed up in a frying pan.

Recipe 6. Boiled brisket "Salty"

To cook a boiled brisket according to this recipe, it will take several days: first, the meat must be salted, then boiled, then marinated for some more time. But the taste is amazing.

Ingredients

Meaty piece of pork belly

Ground black pepper

Garlic - 1-2 heads

Cooking method

Rub a piece of pork belly with salt, sprinkle with black pepper, wrap in cling film and refrigerate for two days.

Unwrap and place in boiling water. Cook for about an hour and a half, check readiness by piercing with a knife. During the cooking time, the piece of meat should be turned over several times.

Get the finished brisket and generously stuff with garlic while still hot. Immediately place the meat skin-side up under pressure and refrigerate overnight. This brisket is good cold.

Recipe 7. Boiled brisket in spices

This boiled brisket can be eaten both cold and hot.

Ingredients

Pork belly - 1 kg

Salt - per liter of water 2 tablespoons with top

Sugar - per liter of water 2 tablespoons without top

Bay leaf - 4-5 leaves

Cardamom, anise, star anise, thyme - to taste

Dry mustard

Garlic - 5 + 5 cloves

Cooking method

Boil sugar, salt, mustard (a teaspoon without top), 5 cloves of garlic in pieces and all spices in water. Cool down.

Wash the brisket, scrape, cut into big chunks. Place these pieces in the marinade and refrigerate for five days. It is necessary to take out the container daily and mix the meat, and if there is not enough liquid, add more.

After five days, remove the brisket, shake off the remnants of the marinade with a napkin. Sprinkle with spices and coat with chopped garlic. Then tightly wrap the meat, first in cling film, then in foil. Put in a small amount of boiling salted water and cook for 45-60 minutes, making sure that the water does not boil away.

Cool directly in the broth. Then remove the brisket from the foil and film and send it to the refrigerator for a couple of hours. This dish can be used as a breakfast, put on bread, or you can serve guests as a cold appetizer.

Recipe 8. Spicy boiled brisket

Another recipe for boiled brisket for breakfast or snack.

Ingredients

Pork belly - 1 kg

Garlic - 5 cloves

Bay leaf

Salt - 100 g

Adjika - 2-3 tablespoons

Black pepper

Cooking method

Boil water, add spices and put the brisket. Boil for about an hour. Cool in water and put under the lid in some cool place, but not in the refrigerator for two days.

Remove the salted boiled brisket from the brine, blot thoroughly with a towel and rub with minced garlic mixed with adjika.

Place the brisket in a food bag and leave in a loosely closed bag for a couple of hours at room temperature.

Place in refrigerator. After the dish has cooled well, it can be eaten with hot spices or just on a sandwich.

Recipe 9. Boiled brisket with beans and lentils

This recipe for boiled brisket is suitable for both lunch and a hearty dinner.

Ingredients

Pork belly - 1 kg

Red beans - 1 cup

Green lentils - 1 cup

Garlic - 1 head

Tomato paste - 2-3 tablespoons

Cooking method

Rinse beans and soak overnight. In the morning pour fresh water and put to boil. Rinse the lentils and, one hour after the start of cooking, pour the red beans into the water. Rinse the brisket, scrape the skin, cut into medium-sized pieces and put there too. Boil for 40 minutes, only after that you can salt and add garlic chopped into large pieces. Cook for another 10 minutes, stir tomato paste. Boil for just another minute and turn off the heat. Let simmer covered for at least 15 minutes.

The cooking time of a dish depends on many factors, so these instructions should not be taken as an indispensable requirement. The readiness of the dish should be checked.

Recipe 10. Boiled brisket with cabbage

To prepare this dish, it is better to take the brisket without the skin. However, if you really like the skin, then you can first boil the brisket with it, then cut off the skin and grind it with a knife, and cut the meat and fat, in accordance with the recipe, into medium-sized pieces. Then add both to the dish. However, this is an amateur.

Ingredients

About a kilo of pork belly

Bay leaf - 3-4 pieces

Sauerkraut - 500 g

Capers - 3 tablespoons

Fresh White cabbage– 500 g

Black peppercorns - 10 pieces

Tomato paste - 5 tablespoons

Cooking method

Put the brisket and seasonings into boiling water. Set to cook for very small fire for 40 minutes. In the meantime, put sauerkraut in a saucepan or stewpan with a little water. Many people add a couple of teaspoons of sugar there.

Finely chop fresh cabbage. Put in a saucepan and mix with sauerkraut. Add capers and tomato paste.

Remove the brisket from the broth and cut into medium-sized pieces. Add the meat to the pot with the cabbage. Mix everything, pour the broth so that it reaches the top of the cabbage and meat, but does not cover them.

Boil everything together for about 10 minutes, until the cabbage is ready.

• Pork belly is a very tasty and tender meat. Despite this, they should not get carried away too much: it is still quite fatty.
• "Kill" the fatty taste of boiled brisket will help spicy seasonings(horseradish, mustard, adjika), tomato, sauerkraut, garlic, herbs. All these additives go well with brisket.
• If you want, you can partially cut off the fat and cut it into thin slices. By frying them in a pan over low heat, you will get excellent edible fat and greaves. Cracklings will be a good addition to porridge, potatoes, cabbage, scrambled eggs, and fat can be used for frying or stewing (for example, cutlets) or for cooking overcooking in soups.
• At the same time, you should not cut off the fat from the brisket completely: the taste will not be the same at all.

I'm generally not a fan of fatty meat, especially boiled, but there is one recipe for which it turns out so tasty that even I eat it with pleasure. The recipe is quite old, I don’t even remember how it got into our family. My mother used to cook from it when I was still in school (i.e. VERY long ago).
For this recipe, it is best to use pork belly - lard with streaks of meat, although in principle any fatty pork is suitable. In American conditions, raw brisket can only be bought from the Chinese.

Sprinkle the pork generously with coarse salt (I use kosher salt), place in a plastic bag and refrigerate for a few days. If there is a desire, then you can pepper it and overlay it with thinly chopped garlic, but in principle it is already good with one salt.

Boil the salted brisket in a small amount of lightly salted water until tender - the meat should be easily pierced with a fork, but not fall apart. It usually takes me about 1.5 hours. If the water is not lightly salted, then the pork will have a boiled taste. The brisket should be completely immersed in water when cooking. I usually boil the meat skin side up first, and turn the meat halfway through cooking. It is better to cook under a lid over very low heat.

Remove the finished brisket from the liquid in which it was cooked, put it on a plate and immediately, without letting it cool down, stuff with garlic. To do this, the garlic cloves must be cut lengthwise into thin strips. For stuffing, I pierce the meat deeply with a sharp knife and immediately stuff the garlic into these cuts. It is better to stuff the brisket from both sides - first from the side of the meat, and then from the side of the skin. The amount of garlic depends on personal preference, but in principle, the more, the tastier. The pieces of garlic should be very thin, and stuffing should be done often enough. Although, since the meat is still very hot during stuffing, during cooling under pressure it is all saturated with the aroma of garlic, even if you cheated a little with stuffing and were too lazy to stuff often and very thin slices of garlic.

Put the garlic-stuffed brisket on a plate or board with the skin on top, cover with a second plate or board and put a load on top - I keep a decent-sized cobblestone in the house for this purpose. Leave the brisket under weight for several hours to cool completely, and then put in the refrigerator until completely cooled.

Serve very cold, cut into thin pieces with mustard or horseradish. Thanks to salting, garlic and aging under load, both meat and fat acquire a pleasant taste and dense texture.

This is what a salted fresh brisket looks like:

And this is how it looks in salted form (3-5 days in the refrigerator):

Boiled brisket, ready for stuffing with garlic:

The brisket is densely stuffed with garlic:

And it is supposed to cool under the load:

A brisket that has cooled under a load.

Each hostess cooks in her own way. Someone likes long preparations, marinades, others prefer fast cooking. Whatever method you are a fan of, we have both recipes. Today we bring to your attention a recipe for pork belly. We will describe three ways to prepare it, teach you how to do it right and delicious marinade, as well as tell you which spices are most suitable for a particular cooking method. The first recipe for pork belly is the longest and most complex. The preparation of the dish takes more than a week. It can be both an appetizer and a main meat dish. So, let's begin.

Salted pork brisket recipe

You need to take the following products.

Stage I:

• askorbinka - 6 tons;
• water - 1 liter;
• carnation - 6 pcs.;
• lavrushka - 2 pcs.;
• allspice - 10 pcs.;
• peppercorns - 10 pcs.;
• brisket - half a kilo;
• coarse salt - half a glass;
• garlic - 1 head.

Stage II:

• red pepper - 1 tbsp. l.;
• ground black pepper - 1 tbsp. l.

Many people claim that lard is very harmful product for our body. However, it is not. Scientists have proven that in lard contains arachidonic acid, which supports the health of our heart and joints. It is only necessary to eat 30 grams of this product per day.

So, the first stage.

Second phase:

1. Mix red and black ground peppers.
2. Take out the brisket and drain the brine.
3. Roll the brisket in the pepper mixture. This procedure protects it from bacteria.
4. Put back in the refrigerator for a day.

It turned out wonderful cold appetizer- salted pork belly. The recipe is complicated, but very tasty.

Pork belly in the oven

Who doesn't love a crispy pork belly? And if your favorite fresh salads are on the table! Mmm ... Everyone's appetite will wake up. We offer you a pork belly recipe that will not leave anyone indifferent, even the neighbors will come running to the smell of this miracle.

You need to take the following products:

• pork belly - 2 kg;
• chili or red pepper - half a teaspoon;
• smoked paprika - 1 tsp;
• thyme - a bunch;
• lavrushka - 2 pcs.;
• oregano - 1 tbsp. l.;
• garlic - 3 cloves;
• mustard - 1 tsp;
• oil - 5 tbsp. l.;
• sea ​​salt - to taste;
• black pepper - to taste.

Pork brisket in the oven, marinade recipe

1. Take the pork belly out of the refrigerator compartment. Make deep cuts with a sharp knife. Put on a baking sheet.
2. Crush the thyme leaves in a mortar.
3. Peel the garlic and add it to the mortar, throw a couple of leaves of parsley. Make a paste mixture.
4. Mix hot pepper, paprika and oregano, seasoning with black pepper.
5. Drizzle the resulting mixture with oil and add mustard. Stir vigorously.
6. Mix all ingredients together.
7. Rub this marinade generously over the entire brisket.
8. cover cling film and put to marinate in the refrigerator for an hour and a half.
9. After the marinade soaks the fat, you can start cooking.

Pork belly: cooking recipes

Option 1

1. Remove the brisket to bring it to room temperature.
2. Preheat the oven to 250 degrees.
3. Put on top oven and bake for 20 minutes.
4. Reduce the temperature to 150 degrees and bake for another three hours. In the process of cooking, baste with dripping fat, like a goose or a duck.
5. Remove from oven and wrap in foil for 15 minutes.
6. Serve as an appetizer or main meat dish.

Pork brisket in the oven - the recipe is quite simple. The dish turns out very tasty, it can be used as a main dish. Easter table. The finished brisket can be decorated with herbs or overlaid with eggs.

Option 2

The first recipe for baked pork belly surprises with its spiciness, the second - with a soft rich taste. If you think that by cooking according to the second option, you will get sweet meat - you are mistaken. Sweetness will take place, but within the normal range.

Marinated baked delight

If you choose to cook pork belly in this way, you will get a crispy crust and juicy meat. The secret of this recipe is that the meat is pre-marinated in herbs and soy sauce. It turns out divine.

You need to take the following products:

• pork brisket - 1.5 kg;
• adjika homemade (but you can also take purchased) - 100 g;
• soy sauce - 1 bottle (200 ml);
• a mixture of herbs - 3 tsp;
• pickled ginger - 4 - 5 g;
• potatoes - 8 pcs.

Marinade

1. Mix adjika with soy sauce.
2. Add herbs and ginger. Pepper and salt is not necessary, as the sharpness and saltiness will be enough thanks to our ingredients.
3. Rub our meat with marinade and leave to marinate for at least two hours.

Cooking:

This recipe allows you to cook a dish so savory and tasty that you will lick your fingers! Enjoy the wonderful palatability and brisket flavor.

Conclusion

Today we tried to show and talk about how to cook pork belly. This part, bought both in the store and in the market, will become signature dish on your table if you follow our advice. Very tasty, fragrant, juicy and uniquely crispy - all this is pork belly. The recipes, as you can see, are quite different. You can marinate, salt, bake and even fry the brisket.

We hope that our article will be useful for you, and you will cook pork belly for yourself and your loved ones.