Pork Belly in a Ham Press
Description
A delicious appetizer for any gathering. Pork belly in a ham press is easy to prepare. Very little active time is required. It is important for the meat to be salted and infused with the aromas of spices. Therefore, the pork belly must be kept for 24 to 48 hours in a cool place. You can choose the spices to your taste. Serve the appetizer at the table.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Rinse the pork belly and scrape the skin with a knife. Pat dry with paper towels. Season all over with salt, pepper, crumbled bay leaves, and minced garlic. Then wrap in a bag and refrigerate for 24–48 hours.
- 3
Step 3
When the time is up, remove the pork belly from the refrigerator. Roll it as tightly as possible into a roll.
- 4
Step 4
Take a ham press and place a regular bag inside it, then put an oven bag inside that bag. Next, place the prepared pork belly inside. Tuck the edges of the bags inward.
- 5
Step 5
Place the lid, secure it with the springs, and press.
- 6
Step 6
Place the ham mold in a pot of water. The water level should be slightly above the level of the ham mold’s closable lid. Place the pot over heat. Cook at 80–90 degrees without letting it boil for 2 hours.
- 7
Step 7
When the time is up, remove the ham mold from the water and transfer it to a plate. First let it cool to room temperature, then refrigerate for 6–8 hours without removing the mold.
- 8
Step 8
After 6-8 hours, you can remove the ham mold. The brisket holds its shape perfectly.
- 9
Step 9
Before serving, slice the pork belly into thin slices with a sharp knife.