Pork Belly in Brine with Garlic
Description
Suitable for both special occasions and everyday meals. The sliced salted meat can be served with any side dish made from grains, pasta, vegetables, and so on. You can use it to make delicious sandwiches or bruschetta. Podcherevok can be taken on the road or to a picnic, kept in brine. It can be served warm or chilled.
Instructions
- 1
Step 1
Prepare the listed ingredients. Buy pork belly with the skin on and layers of fat.
- 2
Step 2
Into a deep glass container, add salt and black peppercorns. The salt must be coarse and non-iodized.
- 3
Step 3
Peel the garlic cloves, rinse them in water, slice them, and add to the salt.
- 4
Step 4
Bring the water to a boil and pour it into a container. Mix thoroughly and let cool for 1–2 hours until lukewarm, about 20–25°C.
- 5
Step 5
Rinse the meat in water, scrape off the skin, and place it in a container so that it is completely covered by the brine. You can add a weight if the meat floats. Place the container in the refrigerator for 2–3 days. Turn the meat several times during this period so that it cures evenly.
- 6
Step 6
After the specified time, the meat will become slightly lighter and soak in the brine.
- 7
Step 7
Slice the salted pork belly into thin slices and arrange on a plate; serve chilled.