Pork Belly in Brine

Description

Perfect for the table and for drinks. Pork belly works wonderfully both as an appetizer and as a pleasant addition to dinner. What's more, it's not difficult to make. You'll just need to stock up on patience, since the meat takes a couple of days to reach doneness. But I can say for sure, the wait is worth it. It can be served warm or chilled.

Instructions

1. 1

   Step 1

   Prepare the brisket. Remove the bone and, if desired, trim the skin. Rinse thoroughly.

2. 2

   Step 2

   Prepare the brine. Pour water into a pot and add salt, pepper, and a bay leaf. Bring to a boil and remove from the heat.

3. 3

   Step 3

   While the brine is cooling, peel a head of garlic, press it through a garlic press, and rub the brisket well with it.

4. 4

   Step 4

   Pour the cooled brine over the meat and leave it for 24 hours in a warm, dark place.

5. 5

   Step 5

   After 24 hours, place the meat in the brine in the refrigerator for 2 days.

6. 6

   Step 6

   After two days, take it out, pat dry with a towel, and wrap in plastic wrap.

7. 7

   Step 7

   Store in the freezer.