How to cook pork belly at home? 6 recipes

Depending on how to cook the pork belly, it can complement the side dish or act as a snack. We offer several different cooking options for this satisfying and versatile product.

How to cook a pork belly in the oven?

The pork belly in the oven is perhaps the most common variant of its preparation.

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

• pork belly - 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 breast thoroughly under running water.
2. We clean the garlic, rinse the cloves, and 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 incisions in different places. We put garlic plates and pieces of lavrushka in them.
4. Mix the salt with pepper and rub the tenderloin on all sides with this mixture. We give about half an hour to salt a little. Then, if desired, you can sprinkle the meat with whole peas of a mixture of peppers.
5. We heat the oven to 180ºС and meanwhile we wrap the brisket in several layers with foil. We send it in a form or on a baking sheet to the oven and cook it for three hours (plus or minus half an hour).

On a note! At the end of baking in the foil, lard will stand out from the brisket. It can be collected in a clean, dry jar and subsequently used for dressing cereals or stewing vegetables and meat.

In onion peel

An original, although not too popular, option for cooking a fragrant meat dish is the onion husk recipe:

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

Cooking like this:

1. To get the right amount of husk, you need to peel 4-6 large bulbs. Ensure that the husks are not wet or rotten. The collected "petals" need to be thoroughly rinsed in water from dust and sand, stacked in a bowl and filled with water. Mix the husk several times and change the water at least three times.
2. So, get down to cooking the brisket. To begin with, put the prepared husk in a pan, fill it with water and bring to a boil. After, we send spices and salt into the water, mix. At first glance, salt may seem a lot - 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. He should completely immerse himself in the broth, if there is not enough liquid, you can add.
4. We bring the meat to a boil, after which we catch it for half an hour. 10 minutes before the end of the process, dip the garlic cloves into slices into the water.
5. At the end of cooking, cover the brisket in a pan with towels and let it cool gradually. Onion husks during infusion will stain the brisket in an appetizing yellowish tint.

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

For the preparation of brisket in a slow cooker, you can use any recipe and the “Stewing” program.

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

• 1 kg of pork breast;
• 1 head (larger) garlic;
• 3 lavrushki;
• 1 table. l spices "For barbecue" or "For pork";
• 1 tsp black pepper;
• ½ tsp red pepper;
• 1 tsp coriander grains;
• 2 tbsp. l coarse salt.

Cooking like this:

1. Peel the garlic, rinse the teeth and slice 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, allow 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 plates.
4. Insert the breast into the baking sleeve, sprinkle with the rest of the spices, squeeze out the air and tie it tightly. Pour 5 multi-cups of warm water into the multicooker bowl, install a steam cooker on top and put a sleeve with a brisket into it. Close the lid, select the “Steaming” 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 another night in the refrigerator.

Delicious appetizer served with horseradish or mustard. Also, the brisket combines well with adjika.

Pork belly roll

Pork belly roll is very satisfying. It is often served with a potato garnish, slicing the product into thick slices.

• pork belly - 1 kg;
• olive or ordinary 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 .;
• optionally, prunes with walnuts can be used as a filling.

Cooking like this:

1. Rinse the brisket under running water. A piece must be cut so that an elongated layer is obtained, which will be conveniently used for roll. After this, the tenderloin should be beaten off properly.
2. Separately combine the oil with the garlic, salt and spices passed through the press. Grate the resulting marinade thoroughly, put it in a tightly closed container and marinate for 4 hours in a refrigerator.
3. Meanwhile, prepare the filling.To do this, peel the onions and carrots, wash the mushrooms. Finely chop the onion, grate the carrots coarsely, chop the mushrooms in small cubes. Pass the onions and carrots together, and the mushrooms separately, until the liquid has completely evaporated. After, mix everything, add a little salt and combine with breading.
4. Remove the marinated pork tenderloin from the refrigerator, spread the filling on 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 filling in the oven at 170ºС for an hour.

On a note! To prevent splashes of juice from covering everything around the work surface, put the meat in a bag or cling film.

Baked in foil

Pork meat is well baked in foil, fully preserving its juiciness and aromas of spices:

• 1 kg of pork belly;
• 5 peeled garlic cloves;
• ⅔ Art. l of 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. Rub the brisket with this mass.
3. Rinse the prunes and cut along. Lay out these halves in the incisions of the brisket.
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 allow the dish to cool directly in the oven, and then transfer it to the refrigerator, without unrolling the foil. Cool for a couple of hours.

Cooking Method with Potatoes

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

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

Cooking like this:

1. Peel the potatoes, wash them and cut them into large cubes.
2. Rinse the breast thoroughly and cut into 4 parts.
3. Rub the meat tenderloin with salt and a prepared set of spices.
4. Mix potato slices 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. Done!