There are a huge number of dishes from the pork brisket and, having studied the recipes described below, you will not have a question what to make of it. And shish kebabs, rolls, ham, and soup are simply delicious.
Roll of pork belly
Ingredients:
- pork brisket in one piece - 1 kg;
- paprika - 2 tsp.
- salt;
- black pepper - 10 g;
- garlic - 6 denticles.
Preparation
Cut a piece of brisket along, but do not reach the end. We unfold the meat "book", on the surface we put cloves of garlic, cut in half, salt, pepper. Then we roll the meat with rolls, sprinkle with salt and pepper. Then we pull it with threads and rub the surface with paprika. We wrap the roll with a foil layer in 2. Bake for about an hour at 200 degrees. After that, we remove the foil and the thread, and the roll will be fully ready for serving.
Shish kebab from pork belly
Ingredients:
- pork belly - 3 kg;
- wine vinegar red - 200 ml;
- onion - 500 g;
- salt;
- pepper.
Preparation
Pork brisket cut into pieces of the same size. From onion, salt, pepper and wine vinegar, chopped on half rings, we make marinade. We put the meat into it and cover it with a lid. We leave in this kind of watch for 6 to be missed. Then it is already possible to fry a shish kebab over hot coals.
Pork belly soup
Ingredients:
- carrots - 150 g;
- a brisket of pork - 600 g;
- long-grain rice - 120 g;
- wine vinegar red - 1 tbsp. a spoon;
- bay leaves - 1-2 pcs .;
- onion - 100 g;
- salt;
- pepper;
- garlic - 2-3 cloves;
- tomato paste - 45 g;
- greenery.
Preparation
Stuffed bacon pour about 2 liters of water. After boiling, cook for about 40 minutes on low heat, and for about 10 minutes until ready, throw the bay leaf and pepper. Grind the onions, carrots and garlic. Pass the prepared vegetables for about 5 minutes in vegetable oil, then add the tomato paste, vinegar and stew for about 10 minutes, stirring. Then we take out the laurel leaves, throw the roast in the soup and bring it back to the boil. We put the washed rice and cook until the rice is ready. Then pritrushivaem soup greens and remove from the plate.
Ham from the pork belly
Ingredients:
- brisket of pork - 1 kg;
- spices ;
- nitrite salt - 10 g;
- salt, cooked - 10 g.
Preparation
From the surface of the meat we remove the bones. We rub the brisket with salt - cooked and nitrite. We place the brisket in a dense plastic bag, fasten the edges and clean it in the cold. The time of salting can vary from 3 to 14 days. The longer this process, the better. Approximately once a day, the meat is lightly massaged. After that, the meat is extracted and rubbed with spices. We wrap it in a food film and put it in a pan with hot water. Its temperature should be about 80 degrees. Boil the meat for about 2.5 hours. Then we cool it, leave in the refrigerator for 8 hours, and only then start to eat.