How to pickle pork belly: two different ways

Learn how to pickle pork belly, I know not all Housewives. Because today is such a tasty and flavorful product, you can purchase in any supermarket. However, it is worth noting that often in the stores sell brisket that has been salted with the use of food additives and other colorings. That is why most people prefer to make such cuts yourself at home.

Today, we tell about how to pickle pork belly usual method and with the aid of hot brine.

Simple way of brining brisket

For these methods we need the following components:

• Salt-coarse sodium chloride – in its sole discretion;
• Brisket pork – 1.5 kg;
• Fresh garlic-5-6 Zubkov;
• Black ground allspice and peas – ½ dessert spoons and 8 to 10 pieces (for hot brine);
• Dried cloves-3 PCs. (for hot brine);
• Dried herbs, namely oregano, Basil, rosemary and oregano to add taste and desire (for hot brine).

The Process of preparing aromatic meats

Before you can pickle pork belly, it should be okay to wash and dry with paper towels. Next, we need to cut the top film and veins and skin if it is available. By the way, some fans of cuts like this part of the brisket. If you treat them, you can leave.

After the product is prepared, it should be put on a cutting Board and a sharp knife to make several deep parallel cuts across the entire piece (approximately 3 inches). Next, you peel and chop the garlic into thin chips and put it in each slit. After done action piece of brisket it is necessary to sprinkle salt on all sides and RUB with ground pepper.

At the end of the processing of the meat must be placed in a clean cotton cloth, roll up tightly and leave at room temperature for 10-14 hours. After this time the piece in the fabric you want to wrap with cling film and leave for exactly knocking, but already in the freezer.

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So, after a day and a half of saline breast you want to deploy, again a bit of salt, put in a new piece of cloth and soak in this state for another 24 hours in the cold. Only after that the brisket is completely sasalita and will be ready to eat.

Tasty pickle brisket pork in the hot brine?

The Necessary components for this method are the same as used in the previous recipe. However, for this method, it is recommended to use onion peel, which should be added to the hot brine to color.

The brewing Process

Before you can pickle the pork belly, it is necessary to wash, remove the membranes and skins, and then slice into pieces with a width of 6 inches. Then the meat you want to put in a pot and cover with water so that it completely covered it up. After that you should measure the liquid volume and calculate the required amount of salt. For such slicing it will need approximately 1/2 Cup per litre of drinking water.

A pickle the bacon to the meat pieces in the pan you should pour the calculated amount of liquid, salt, pepper in the shape of flowers, dried grasses and husks from onions. Next, you need to put the dishes on the fire, bring to boil and boil for about 20 minutes.

At the expiration of that time the pan should be removed from the heat, throw in fresh brine in garlic cloves, cut in half, and leave to cool bacon right in the soup. When the meat is cold, it needs to get dry using a paper towel, lightly RUB with crushed garlic, wrap in foil and place in a cooler for a day. After 24 hours the brisket will be ready for use.

How to apply?

Now you know how to pickle pork belly normal and hot ways. Before serving it is recommended to flush out the excess of salt, cut into thin slices and present with rye or wheat bread.