Pork belly is the most delicious appetizer for gatherings with friends.
And the way I learned to cook (and will teach you), there is no shame in cutting and serving even on the holiday table.
The most important thing is that it can be prepared for future use and kept in the freezer, taken out not long before guests arrive.
It’s incredibly delicious!
After all, meat is not boiled in it (even for 5 minutes!), fried or baked.
So the taste is natural. But at the same time, it is not raw.
Interesting?
The recipe came from Germany – and the Germans know a lot about cooking pork.
I warn you right away that it takes a long time to prepare, but you need very little active cooking time – literally a matter of minutes . It’s just a long wait for the results.
But it’s worth it. And how! You will understand this even just by reading the recipe.
Let’s get started.
Ingredients:
1st stage:
- Brisket 1200 gr.
- Water – 1.5 l
- Salt (preferably coarsely ground without any iodine, but I used regular salt) – 150g
2nd stage :
- Water – 1.5 l
- Salt (preferably coarsely ground without any iodine, but I used regular salt) – 150g
3rd stage:
- Garlic – to taste
- Dill – 1 bunch
- Ground black pepper – to taste
- Paprika – to taste
- Hot red pepper – to taste (it wasn’t in the original recipe, but I used it and didn’t regret it!)
Preparation:
1st stage:
1. Rinse the brisket thoroughly and divide into large pieces.
2. Place it in a mold or pan (whichever is more convenient for you).
