Pork Belly in Onion Skins
Description
It works both for holidays and for everyday meals. Podcherevok is the lower part of a pig carcass. It got its name from the old word "chrevo" (belly). This is the section from the lower belly to the hind leg, with layers of meat. It is excellent for salting and roasting. Podcherevok in onion skins is a magnificent appetizer, both warm and cold. Tender, aromatic, and very tasty—it disappears in minutes. There is no smell from the onion skins at all, only a beautiful color and a slightly smoky aroma. I want to share the recipe with you. Serve the appetizer at the table.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Wash the onion skins thoroughly. Use a dark pot, as the onion skins may stain it. Cover with water. Place over heat until the water with the skins comes to a boil.
- 3
Step 3
Slice three cloves of garlic.
- 4
Step 4
Add bay leaf, allspice, and salt to boiling onion skins. Boil for 2 minutes.
- 5
Step 5
Add the pork belly to the brine. Simmer over low heat for 20 minutes.
- 6
Step 6
After 20 minutes, add garlic sliced into thin slices. Simmer for another 10 minutes. Then cover with onion skins and let cool. When the onion broth has cooled, refrigerate for 10–12 hours.
- 7
Step 7
Remove the pork belly from the brine. Pat dry with paper towels.
- 8
Step 8
Finely chop the remaining garlic or pass it through a garlic press.
- 9
Step 9
Rub the pork belly well with garlic on all sides.
- 10
Step 10
Cut the pork belly into portion-sized pieces and enjoy the flavor!
- 11
Step 11
Pork belly in onion skins is ready.