Oven pork belly
Pork brisket in the oven - a very tasty dish from an inexpensive part of the pig. In this recipe I will tell you how to cook pork belly in the oven so that the meat turns out tender, tasty, with a crispy crust. You will need a beer that you have to spend for cooking meat, dark or light, decide for yourself and choose to your taste. Pork in beer is cooked throughout Europe: in Germany, the Czech Republic, Slovakia, everywhere there are delicious recipes for cooking meat with beer. It takes time to prepare a dish, but there is no particular hassle: when the meat is cooked, put it in a pan and bake, that's the whole simple process.
- Time for preparing: 2 hours
- Servings Per Container: 4
Oven ingredients for pork belly
- 1kg boneless pork belly;
- 220 g carrots;
- 3-4 cloves of garlic;
- 220 g onions;
- 1 chili pepper;
- 5 g of turmeric;
- 2 liters of beer;
- 3 bay leaves;
- 10 g of dried spicy greens;
- 15 g of sugar;
- 15 g of mustard canteen;
- 15 g balsamic vinegar;
- 15 g of salt;
- vegetable oil.
The method of cooking pork belly in the oven
We cut pork - we cut a piece of brisket into several large parts, it is more convenient to cook and transfer pork. It takes less time to cook a small piece than if you cook one thick and large brisket. So, we cut the pork into pieces of 20x20 centimeters, 5-6 centimeters thick.
In a suitable pan, put half the sliced carrots and onions, all the garlic. Onions can be added directly with the husk, only previously washed. Press the garlic with a knife so that it gives its flavor better during the cooking process.
Add seasoning to the pan: pod of hot chili pepper, bay leaf and dried spicy herbs. Dried celery, parsley roots and dried green onions are well suited for pork.
Put the meat in the pan. I don’t recommend using a very large capacity for this recipe, as you will have to spend a lot of beer so that the pork “drowned” in it completely.
Shake the beer so that carbon dioxide comes out, leave it for 10-15 minutes in an open bowl, then pour it onto the meat so that the liquid covers it. If a little beer is not enough, then nothing bad will happen, add cold water.
Following the beer, add unaltered salt and a teaspoon of ground turmeric.
Cook for about 1.5 hours on moderate heat, close the lid.
Then remove the pan from the fire, pull out the meat, take out the carrot. Filter the broth through a sieve.
In a pan, quickly pass the remaining carrots and onions, add carrots from the broth, put the brisket on the vegetables.
We mix the icing for a golden crust - balsamic vinegar, granulated sugar, table mustard and a pinch of fine salt. Coat the brisket with glaze, add a few tablespoons of strained broth to the pan.
We put in the oven heated to 230 degrees for 15-20 minutes, bake until golden brown.
Serve the pork belly, cooked in the oven, to the table hot, with heat from the heat. For a side dish we make gentle mashed potatoes with stewed green peas, and do not forget about a mug of cold beer!
The pork belly in the oven is ready. Enjoy your meal!