How to pickle pork belly at home

Pork belly is considered to be a universal product, it is served at the festive table and consumed in the daily diet. Not all housewives know how to salt meat on their own, so they resort to purchased compounds. Consider the important aspects in order.

How to choose pork belly

1. For salting brisket at home, a fresh cut that has thin, undamaged skin is optimal. In this case, always pay attention to the smell, it should not be repulsive, but, on the contrary, pleasant.
2. Refuse to purchase the product in large supermarkets, as a rule, in these stores “worn goods” are sold. Give preference to trusted "home" sellers, but rather buy the brisket directly on the farm.
3. Choose a piece that has the same size meat and sebaceous layers. A similar feature will allow to salt the brisket as efficiently and evenly as possible.
4. Before you go shopping for meat, prepare a perfectly sharpened knife with a sharp edge of the blade. When you find a copy you like, stick a cutlery in its cavity. The knife must penetrate the meat evenly, without stumbling or jerking.

Preparation of pork belly

After acquiring the most delicious piece, it must be carefully prepared for further manipulations.

1. To properly carry out the procedure, scrape the lard and the skin with a knife blade, removing the top layer. Then wash the meat under the tap, carefully removing possible invisible plaque. Next, you need to lay out paper towels in 4-5 layers on a flat surface and wrap the brisket with them. Such a move will help to collect excess fluid.
2. When the brisket is completely dried, proceed with the selection of a suitable salt. A large cooking composition is considered optimal, since the crushed mixture salts only the top layer. Such a move does not prevent the process of decay, since the inner rows are not dehydrated. Iodized salt is also not suitable, since it burns the surface of the brisket, causing an immediate spoilage of the product.
3. Important attention must be paid to suitable salting dishes. Here, only those containers that are made of materials that are not amenable to oxidation are suitable. This can be a glass jar or a dish with high sides, a plastic container for storing food or heating in a microwave, a ceramic bowl with a lid or an enameled pan.

Pork Belly: Dry Salted

• pork belly - 1.2-1.4 kg.
• coarse salt - 210 gr.
• ground pepper (red) - at the discretion
• ground pepper (black) - 20 gr.
• garlic - 8 prongs

1. Cut the pre-washed and dried brisket in such a way that you get pieces of the same size (about 7 * 9 cm.). It is important that the product is cut to the skin.
2. Peel the garlic cloves, cut them into thin slices, insert into the resulting slots. Mix ground red and black pepper, rub the pieces on all sides with a loose mixture.
3. Wrap brisket slices in parchment paper or use suitable, non-oxidizing dishes that clog tightly.
4. Send the product to the refrigerator for 24-26 hours, after this period, remove the pork and move it to the freezer for another day. When the specified period has passed, remove the brisket, cut into slices and evaluate for taste.

Brisket of pork

• brisket - 1-1.2 kg.
• purified water - 1.2 l.
• chili pepper - 1 pod
• pepper (peas) - 12 pcs.
• bay leaf - 7 pcs.
• fennel (seeds) - optional
• cumin - to taste
• coriander (seeds) - to taste
• cloves - 6 buds
• potato - 1 tuber
• ground pepper (black) - 10 gr.
• mustard powder - 10 gr.
• garlic - 7 prongs
• table salt

1. Cut the breast into pieces about 6 * 8 cm in size. Put the product in a suitable container that is not oxidized.
2. Pour filtered water into an enameled pan with thick walls, peel 1 potato tuber from the skin, and send it to a container of water.
3. Add sodium chloride in such quantity until the potatoes begin to float to the surface. As soon as this happens, remove the tuber, add coriander, cloves, fennel seeds, chili pepper, peppercorns, caraway seeds, mustard powder, bay leaf.
4. Put the pan on the stove, bring to a boil, simmer another 5 minutes. After the specified period, cool the solution to a temperature of 45-50 degrees. Pour the brisket pieces obtained with the brine so that the liquid covers the meat for 1-2 cm.
5. Cover the pan with a lid, put in the refrigerator for 2 days. After that, take out, evaluate the result, if necessary, increase the exposure time to 3 days.

Garlic pork

• pork belly - 550-600 gr.
• table salt - 100 gr.
• garlic - 6 prongs
• ground black pepper - to taste

1. Cut the washed brisket into small pieces measuring 6 * 9 cm, then make cuts on the surface of the skin, which will be located at a distance of 1-1.5 cm.
2. Peel the garlic cloves, chop them into thin slices, and insert them into the cuts. Sprinkle with salt, rub it over the entire surface. Mix the salt with black pepper, apply a loose mixture on the sides of the brisket.
3. Fold the gauze fabric in 3 layers, wrap the brisket grated with spices in it, place in a plastic container, close the lid. Put the product in the refrigerator, wait 10-12 hours.
4. After the due time, replace the used gauze with a clean cloth, if necessary, rub the breast again with salt and pepper. Put in the refrigerator again for 24 hours.
5. After this time, clean the surface of the product with a knife, removing excess salt. Remove the garlic slices, cut the meat into thin slices, add a piece of bread and green onions.

Pork Belly: multicooker pickle

• pork belly - 1 kg.
• bay leaf - 6 pcs.
• purified drinking water - 1.2 l.
• onion peel - 2 handfuls
• salt - 225 gr.
• garlic - 10 prongs
• granulated sugar (preferably cane) - 60 gr.
• black pepper (peas) - 12 pcs.

1. Soak the onion peel in cool water, leave for half an hour. After the expiration date, move the product into a colander, rinse, partially dry.
2. Prepare the crock-pot bowl, line its bottom with previously soaked husks and bay leaves.
3. Pour water into a separate enameled pan, add salt and granulated sugar there, wait for the granules to dissolve. After this, pour the solution into the capacity of the multicooker.
4. Cut the pork belly into portioned pieces about 7 * 8 cm in size. Send them to saline.
5. Set the “Extinguishing” function on the appliance, turn on the multicooker for 2 hours. After the expiration, set the mode "Heating", the exposure time - 8 hours.
6. Pass the garlic through a press, mix with pepper, rub the brisket. Wrap in cling film, put in the freezer for 12 hours.

On the shelves of stores lined with products stuffed with all kinds of additives and preservatives. For this reason, many people prefer to salt the brisket at home, while receiving a 100% natural product. Adapt the recipes "for yourself", experiment with seasonings.

Video: how to salt lard or brisket dry salted