Pork belly boiled in onion skins
Description
This is a very simple recipe, but the result never fails to delight me. While the meat marinates in onion and salt, a kind of protective layer forms around it, preventing the meat juices from leaching into the broth during cooking. So you're guaranteed a delicious, tender, and nicely browned appetizer.
Instructions
- 1
Step 1
1. Wash the brisket, rub it with salt, stuff with garlic cloves, and cover with chopped onion. Let it sit like this for at least an hour, preferably two or more.
- 2
Step 2
2. Next, place half of the onion skins on the bottom of a kazan or a pot with not-too-thin walls, then add the meat together with the onion, and cover with the remaining onion skins. Pour in water to cover the meat. Bring to a boil over high heat, then reduce the heat and simmer, covered, for two hours, adding dill and pepper.
- 3
Step 3
3. It is important to cool the brisket at room temperature without the broth, then refrigerate for another hour before serving!