Very tasty brisket. Recipe: Homemade brisket. To bake the brisket in the oven, we will need

Hello everyone! If any of you are wondering how to cook pork belly, ask me :) In heartbreaking detail, I’ll tell you how to bake brisket in foil in the oven, boil it with onion skins, and steam it in foil in a slow cooker. The choice is yours. If anyone is still wondering whether it’s worth getting involved in cooking pork belly, I answer – absolutely. At least to replace the chemical sausage on your sandwich with a natural product homemade. Moreover, a good brisket is really tasty, and if you also have a bite with onion rings, horseradish, or mustard, or ketchup - mmm... Well, I’ll announce simple recipes cook the brisket one at a time.

How to cook pork belly in foil in the oven:

Total cooking time: 1.5 – 2 hours.

To bake brisket in the oven, we will need:

• 1 kg pork belly
• 1 tbsp. spoon of salt (without top)
• 2 teaspoons of pepper mixture (without top)
• 4-6 cloves of garlic
• 8-10 bay leaves (optional - I personally don’t use bay leaves with this method, the smell is too strong)

How to bake pork belly in foil:

1. Cut the brisket lengthwise into long strips 4-5 cm wide.
2. Rub the resulting narrow pieces of pork belly with a mixture of salt and pepper.
3. Place the brisket strips on sheets of appropriately sized foil (I put two strips on one sheet of foil)
4. Cover the pieces of brisket with garlic cut into slices and bay leaves broken in half (if you decide to use them).
5. Wrap the foil around the brisket pieces until there is a small gap at the top.
6. Place the pork belly in foil on a baking sheet and place it in a preheated oven at 200-220 degrees for 1.5 - 2 hours, depending on the thickness of the brisket strips and the total amount of brisket. Check readiness periodically with a long knife by slightly turning away the edge of the foil. A hot brisket should pierce very easily, without a soggy crunch.

Baked in foil pork belly delicious both hot and cold. When it cools down, I freeze the unwanted pieces of baked brisket as reserves in the freezer. They help me out a lot when I need something quick and tasty to snack on or bake.

How to cook pork belly in onion skins:

Cooking time: 1.5 hours

To cook pork belly in onion skins, we will need:

• 1 kg pork belly
• A handful of onion peel
• 3 tbsp. spoons of salt
• 1.h. spoon of black peppercorns
• 6-8 cloves of garlic in peel
• 5-6 bay leaves
• 1 liter of water

How to cook pork belly in onion skins:

1. Cut the brisket into pieces 4-5 cm wide and of arbitrary length so that they fit comfortably in the pan.
2. Place the brisket in a deep pan tightly so that the pieces rest against each other and against the walls of the pan and do not try to escape.
3. Add salt, pepper, bay leaf, add a handful of washed onion peels and add water. Ideally, the brisket is folded so tightly in the pan that the water covers the top properly and the pieces do not float to the surface.
4. Place the pan on the stove and cook the brisket after boiling for an hour over medium heat with the lid slightly open.
5. This recipe is good because a lot of fat dissolves in the broth and the brisket turns out leaner than when baked. This brisket also keeps well in the freezer.

How to cook pork belly in foil in a slow cooker:

Cooking time: 1.5 – 2 hours, directly depending on the multicooker model and the volume of the brisket.

• To prepare brisket in a slow cooker, we will need the same ingredients in the same proportions as for the oven. The only difference is that each strip of brisket must be wrapped individually and tightly in foil, and placed on a steaming rack with gaps between the pieces to allow steam to penetrate.
• Set the multicooker to steam cooking mode and add water according to your instructions for the multicooker, taking into account that the cooking time for brisket in a multicooker in foil is 1.5 - 2 hours, or even more, based on the power of the device.
• Place the grill with the brisket in the multicooker, close the lid and wait for the allotted time. Check the readiness with a knife, and, if necessary, add more hot water to the cartoon and let it steam for another half an hour.

Now you know how to cook pork belly. Of course, variations are possible with seasonings at your discretion, the main thing is not to get carried away with salt. Great with pork belly

Depending on how you cook pork belly, it can complement a side dish or serve as an appetizer. We offer several different options for preparing this hearty and versatile product.

Pork belly in the oven is perhaps the most common way to prepare it.

Pork belly in the oven is prepared simply and quickly because it is a juicy product.

For this dish, a minimal set of spices that can be found in any kitchen is enough:

• pork belly - 1 ½ kg;
• fresh garlic - 1 large head;
• bay leaf - 4 leaves;
• salt - 1 tsp;
• ground black pepper - ½ tsp.

Let's prepare it like this:

1. Rinse the brisket thoroughly under running water.
2. We peel the garlic, rinse the cloves, then cut them into slices, dividing each clove into 2-3 parts.
3. Using the sharp end of a knife, make cuts in different places in the brisket. We place garlic slices and pieces of bay leaf in them.
4. Mix salt and pepper and rub the tenderloin on all sides with this mixture. Let it salt for about half an hour. Afterwards, if desired, you can sprinkle the meat with whole peppercorns.
5. Preheat the oven to 180ºC and in the meantime wrap the brisket in several layers of foil. We send it in the form or on a baking sheet to the oven and cook for three hours (plus or minus half an hour).

On a note! At the end of baking, the lard released from the brisket will remain in the foil. It can be collected in a clean, dry jar and later used to season porridge or stew vegetables and meat.

In onion skins

An original, although not very popular, option for preparing a flavorful meat dish is the recipe for brisket in onion skins:

• pork belly - 600 g;
• water - 1 l;
• onion peel - 5 g;
• salt - 100 g;
• bay leaf - 2 leaves;
• pepper - 5 units;
• garlic - 6 cloves.

Let's prepare it like this:

1. To obtain the required amount of husk, you need to peel 4-6 large onions. Make sure that the husks are not wet or rotten. The collected “petals” should be thoroughly rinsed in water to remove dust and sand, placed in a bowl and filled with water. Mix the husks by hand several times and change the water at least three times.
2. So, let's get to cooking the brisket. To begin, place the prepared husks in a saucepan, add water and bring to a boil. Afterwards, add spices and salt to the water and mix. At first glance, it may seem like a lot of salt - everything is fine, pork meat will absorb as much as it needs.
3. Cook for ten minutes, after which we lower the washed piece of brisket. It should be completely immersed in the broth; if there is not enough liquid, you can add more.
4. Bring the meat to a boil, then set aside for half an hour. 10 minutes before the end of the process, place the garlic cloves, cut into slices, into the water.
5. At the end of cooking, cover the brisket in the pan with towels and let it cool gradually. During infusion, the onion peel will color the brisket an appetizing yellowish tint.

On a note! The husk has a strong coloring property. Therefore, it is recommended to use a pan with a dark coating inside for cooking.

Pork belly in a slow cooker - the most delicious way

To cook brisket in a slow cooker, you can use any recipe and the “Stew” program.

Pork belly in a slow cooker - very tasty dish from an inexpensive part of the pig.

However, we still offer a tasty, slightly spicy option for cooking pork belly in a slow cooker:

• 1 kg pork breast;
• 1 head (larger) of garlic;
• 3 bay leaves;
• 1 table. l. spices “For barbecue” or “For pork”;
• 1 tsp. black pepper;
• ½ tsp. red pepper;
• 1 tsp. coriander seeds;
• 2 tbsp. l. coarse salt.

Let's prepare it like this:

1. Peel the garlic, rinse the cloves and cut 2-3 cloves into slices. Finely chop the rest with a knife.
2. In a bowl, mix a set of spices with salt, pepper, chopped coriander, finely broken bay leaf and chopped garlic.
3. Rinse the tenderloin thoroughly and allow excess liquid to drain. Afterwards, rub with a mixture of salt and spices. Make cuts in the layers in different places and fill with garlic slices.
4. Place the brisket in a baking sleeve, sprinkle with the remaining spices, squeeze out the air and tie tightly. Pour 5 multi-cups of warm water into the multicooker bowl, place a steamer basket on top and place the sleeve with the brisket in it. Close the lid and select the “Steam” program. Set the cooking time to an hour, after which turn off the device and leave the dish to cool without opening the lid.
5. Before serving, it is recommended to leave the brisket in the refrigerator overnight at least.

A delicious appetizer served with horseradish or mustard. Brisket also goes well with adjika.

Pork belly roll

Pork belly roll is very filling. It is often served with potato side dish, cutting the product into thick slices.

• pork belly - 1 kg;
• olive or regular sunflower oil- 4 tbsp. l.;
• garlic - 2 large cloves;
• Provencal herbs - 1 tsp;
• onion - 2 medium heads;
• champignons - 400 g;
• carrots - 1 unit;
• breading - 2 tbsp. l.;
• If desired, you can use prunes and walnuts as a filling.

Let's prepare it like this:

1. Rinse the brisket under running water. The piece needs to be cut so that you get an oblong layer that will be convenient to use for rolls. After this, the tenderloin should be thoroughly beaten.
2. Separately combine the oil with the garlic, salt and spices passed through a press. Rub the meat thoroughly with the resulting marinade, place in a tightly sealed container and place in the refrigerator to marinate for 4 hours.
3. Meanwhile, prepare the filling. To do this, peel the onions and carrots, wash the mushrooms. Finely chop the onion, coarsely grate the carrots, chop the mushrooms into small cubes. Sauté the onions and carrots together, and the mushrooms separately, until the liquid has completely evaporated. Afterwards, mix everything, add a little salt and combine with the breading.
4. Remove the marinated pork tenderloin from the refrigerator, spread the filling over the surface of the layer and wrap it with a roll. Secure it with strong thread or special silicone ties.

Bake the pork roll with filling in the oven at 170ºC for an hour.

On a note! To prevent splashes of juice from covering everything around the work surface when beating, place the meat in a bag or cling film.

Baked in foil

Pork belly baked in foil retains all its juiciness.

Pork meat is baked well in foil, fully retaining its juiciness and aromas of spices:

• 1 kg pork belly;
• 5 peeled garlic cloves;
• ⅔ Art. l salt;
• 1 tsp. black feather;
• 5-7 large prunes.

Let's prepare it like this:

1. Rinse the brisket. Make several cuts in the layer.
2. Pass the garlic through a press, combine with salt and pepper, mix well. Rub this mixture onto the brisket.
3. Rinse the prunes and cut them lengthwise. Place these halves into the cuts in the brisket.
4. Let the pork soak, then wrap it in 2-3 layers of foil and bake at 170ºC for 1 hour and 20 minutes.
5. All that remains is to let the dish cool right in the oven, and then transfer it to the refrigerator without unrolling the foil. Cool for a couple of hours.

Boiled brisket homemade with spices - awesome snack, which is also easy to prepare. Brisket “Homemade” it turns out tasty, soft and juicy at the same time, especially good with or. Perfectly replaces sausage when making sandwiches.

Homemade pork belly

It can be prepared on festive table a few days before the celebration. And on the day of the holiday, just take it out of the refrigerator and cut it beautifully.

Ingredients

• a piece of brisket (about 500 g, if you have more, it’s better to cut it)
• 5-7 cloves of garlic
• favorite spices

Cooking method

To prepare this dish, buy a good homemade brisket. In addition to this, you will need garlic, your favorite spices and salt.

Wash the pork belly well and dry with a napkin. Rub with salt, black pepper, spices and garlic, passed through a press. The choice of spices depends on your taste.

Place the brisket in two bags, seal well, release the air and leave for a couple of hours (preferably overnight).

Place the pork belly in the bag in a saucepan with water and simmer over low heat for 2 hours. Then turn off the heat and let the water cool.

Remove the brisket from the bag, wrap in foil and place in the refrigerator until completely cool (overnight is best). You can put the finished brisket in the freezer for several hours.

Pork belly cooked in the oven is a very satisfying and tasty dish, which is very often served at the holiday table and at everyday family feasts.

Cooking pork belly is not at all difficult, which is why this dish is universal and many housewives love to cook it.

Brisket is appreciated by those people who love to eat tasty food, and especially by men. Pork cooked in the oven with layers of lard turns out especially tasty and tender. If you do not roll the brisket into a tight roll, but cook it in the oven as a single layer, you will need less time to cook it.

Brisket prepared according to our recipe turns out very juicy and tender, since it is baked in foil for two hours. And by stuffing with bay leaves and chopped garlic, the pork turns out to be very aromatic.

So, let's find out how you can bake pork belly in the oven.

Ingredients

• 1 kg pork belly
• 8 pcs. bay leaf
• 2 tsp peppercorns
• 2 liters of water
• 3 cloves garlic
• 1 tsp coriander
• mixture of peppers to taste

Cooking method

The first thing you need to do is put water to boil over medium heat with two tablespoons of salt; if you wish, you can add any spices for the meat. Bring the marinade to a boil, then turn off the heat and cool the prepared marinade at room temperature.

Rinse the brisket in running water, dry with napkins, and place the meat in the marinade for about six hours. Place the brisket in the marinade in the refrigerator. Place the coriander seeds in a bag and crush them a little with a rolling pin so that fairly large pieces remain.

Now you need to prepare the bay leaf and garlic for further stuffing. Cut the peeled garlic cloves into four or five pieces. Break the bay leaf into small pieces with your hands.

Remove the brisket from the marinade, dry it a little with a towel on all sides and carefully sprinkle with pieces of bay leaf and garlic. Rub the brisket on all sides with your hands using peppercorns, a mixture of peppers and chopped coriander.

You can add a little salt to the meat on top, since during marinating only the meat absorbed all the salt. Wrap the prepared brisket in several layers of folded foil and bake in a preheated oven for two hours. There is no need to immediately remove the finished brisket from the foil; let it cool completely while wrapped.

The finished brisket turns out very juicy, tender in taste and aromatic. Place it in the refrigerator for several hours, and then cut it into thin slices.

Many housewives are accustomed to purchasing pork tenderloin for frying and meat on the bone for soups, undeservedly bypassing the brisket. But in vain: a piece with uniform layers of fat is perfect for baking either separately or with your favorite side dish.

How to choose pork belly for baking

In order not to be disappointed in the resulting dish, you need to take into account all the stages of its preparation. The first and most important is the choice of quality meat. If you fail this step, then whatever you do with the damaged piece, delicious food it won't work out. Therefore, you need to purchase pork belly carefully and knowledgeably.

Chilled pork belly

Secrets of choice:

• To make a purchase, you should go to a trusted seller who will not slip stale goods, and in the absence of such, go to the store of a large manufacturer of meat products;
• first of all, the meat should be liked and attract attention with its appearance: persuading yourself that a dubious piece will do is dangerous to your health;
• it is better to take chilled pork rather than frozen, because it will turn out tastier, juicier and more aromatic;
• the color of the meat should be pink, not too bright - this is a sign of hormonal supplements, and not dark - this is an indicator of old meat;
• the surface, if the piece is good, is not weathered from lying in the air for a long time, and not slimy, suffocated under the film, but pleasant to look at and touch;
• from a conscientious pork seller, the meat is clean, without bruises or damage, neatly cut and packaged or laid out;
• the layers of fat should be white, pleasant to look at, without even slight signs of yellowness;
• fresh pork is elastic and quickly recovers after pressure, but stale pork will remain crushed;
• the skin indicates the integrity of the meat processing, so it must be inspected for cleanliness and absence of fur;
• In order for the lard to evaporate during baking, soaking the meat with juice, its layers must be thin.

How to properly bake pork belly

It is advisable to start cooking immediately after purchasing the meat, while it is fresh and has not lost its taste. If you leave it in the refrigerator for several days, it will “wither”, become weathered and will no longer be so appetizing. There is nothing to say about freezing: cooling at extremely low temperatures and subsequent thawing will not add any advantages to the food, but quite a few disadvantages.

Before actual cooking, the brisket should be processed: inspect for the presence of bone fragments formed during cutting, and remove them. Free the meat from films, excess fat, and, if necessary, from the bone. The list of mandatory actions also includes washing the pork under cold running water and then removing moisture with paper towels.

The last step before putting the pork in the oven is to marinate it. Here the housewife has room to roam, because many ways have been invented to give the meat exactly the taste that you want at the moment. Based on the available ingredients and desire, you can prepare spicy, sweet and sour, spicy and other types of brisket. Also at this stage they decide on cutting the meat and side dishes, which should ultimately give an excellent result.

Oven Baked Pork Belly Recipes

There are countless options for baking brisket, so to make the task easier, the best of them are collected in this selection.

Quick and tasty pork belly baked in a sleeve

This recipe is made for busy housewives who don’t have time to cook or wash dishes, but want to please their loved ones. Preparing the brisket will take 5 minutes, and after eating it, all you have to do is throw away the bag without worrying about scrubbing the pan.

Pork belly in a sleeve before baking

Ingredients:

• pork belly – 1 kg;
• garlic – 3 cloves;
• salt, pepper, meat seasoning - to taste.

Prepare the pork: wash and dry. Peel the garlic and cut each clove lengthwise into two or three pieces. We make cuts on the meat according to the number of pieces of garlic obtained and press them inside.

Mix salt and spices and completely coat the brisket with them. We put it in a baking bag and secure it with a special clip or tie it well.

Preheat the oven to 180 degrees and put the meat in it for 40-60 minutes. If desired, 10 minutes before it is ready, you can remove the baking sheet with the bag, wait until it deflates, cut it, open it, and put it back in the oven to brown.

Baked pork belly in onion peel marinade

An original recipe, known not to everyone, will help surprise guests and delight the household. With this method of cooking, the color of the meat turns out to be smoked rather than baked.

Pork belly in onion skins

Ingredients:

• pork belly – 1 kg;
• bay leaf - several pieces;
• garlic – 6 cloves;
• peppercorns - optional;
• soy sauce– 70 ml;
• water – 750 ml;
• onions – 7 pcs.;
• lemon – 0.5 pcs.;
• salt - to taste.

Peel the onion, put it in a saucepan, add salt, add water and bring to a boil. Place bay leaf and peppercorns in hot water, pour soy sauce, squeeze lemon and pass peeled garlic through a press. Cook everything for 10 minutes and cool.

We wash the brisket, dry it, cut it into portions and put it in the marinade. Place in the refrigerator to soak for 2 hours.

Remove the meat from the pan, pat dry with paper towels and place on a baking sheet lined with foil. Cut the onion into arbitrary slices and pour them over the pork. Close the edges of the foil and remove the dish to bake in an oven preheated to 180 degrees for an hour.

Baked pork belly with potatoes

Meat and potatoes in the oven is a timeless classic. And due to the presence of streaks of lard in the brisket, which, melting and flowing onto the potatoes, gradually saturate it, the dish turns out to be especially tasty.

Baked pork belly with potatoes

Ingredients:

• pork belly – 1 kg;
• potatoes – 1 kg;
• sour cream – 150 g;
• large onion- 1 PC.;
• garlic – 6 cloves;
• dried rosemary – 1.5 tbsp. l.;
• vegetable oil – 1 tbsp. l.;
• salt, pepper - to taste.

We wash the potatoes, peel them and cut them into large slices. Place it in a saucepan, add water, salt and cook for 7 minutes after boiling. Place in a colander and let the liquid drain.

Grease a baking tray with oil and place potatoes on it. Peel the onion and add it there. Salt, pepper, pour sour cream and squeeze the peeled garlic through a press. Mix everything well to distribute the spices evenly. Sprinkle rosemary on top.

We wash the brisket, dry it and cut it into large pieces. Rub them on all sides with salt and pepper and place them on top of the potatoes. You can sprinkle a little rosemary.

Preheat the oven to 180 degrees, and remove the dish to bake for 40-50 minutes until the potatoes are ready.

Baked pork belly in honey marinade

Brisket prepared using this method can be eaten both hot and cold: it will be equally tasty. If you plan to use it in slicing or instead of sausage, it is better to take a boneless piece.

Pork belly in honey marinade

Ingredients:

• pork belly – 1 kg;
• onions – 2 pcs.;
• tomato paste – 2 tbsp. l.;
• honey - 2 tbsp. l.;
• vegetable oil – 1 tbsp. l.;
• water – 150 ml;
• salt, pepper - to taste.

Combine tomato paste with honey, add oil, salt and pepper and mix thoroughly. Peel the onion and cut into pieces.

We wash the brisket, dry it and make shallow cuts on it. Coat the meat with the prepared marinade and sprinkle with onion, pressing it into the cuts. Place on a baking sheet, cover and put in the refrigerator for a couple of hours.

Fill the soaked brisket with water, cover with foil and bake in an oven preheated to 180 degrees for an hour. After this time, remove the foil and let it brown for another 15 minutes.

If you plan to serve the dish cold, then to bring it to perfection you need to wrap the finished meat in cling film and put it in the refrigerator for 6 hours.

Baked pork belly roll with garlic

Pork in the form of a roll looks very presentable and just begs to be served on the holiday table. But, in order to avoid getting too fatty a dish, it is better to take brisket with a minimum of layers of fat.

Baked brisket roll with garlic

Ingredients:

• pork belly – 1 kg;
• garlic – 6 cloves;
• salt, pepper, paprika - to taste.

We wash the brisket, dry it and cut it lengthwise, but not all the way, so that it opens up like an album. Rub it on both sides with salt and pepper.

We peel the garlic and cut each clove so that we get thin slices. Place them on the inside of the meat and roll it into a roll. We tie the product with thick, strong threads and rub the surface with paprika.

Wrap the prepared pork tightly in several layers of foil to prevent any juice from escaping. Place the roll in an oven preheated to 200 degrees for an hour. Remove the threads from the finished dish before serving.

Video: pork belly baked in the oven

Homemade boiled brisket can be used as holiday dish or as an addition to a side dish. It’s quick and easy to prepare, and most importantly, it turns out to be very tender, tasty, soft meat that you can treat even your grandparents to!!!

Ingredients

To prepare homemade boiled brisket you will need:

800 g brisket;
150 g salt;
2 liters of water;
bay leaf - 2-3 pcs.;
peppercorns - 3-5 pcs.;
allspice - 2-3 pcs.
For marinating:
garlic, passed through a garlic press - 5-7 pcs.;
ground red pepper - 1/2 tsp;
ground black pepper - 1/2 tsp;
spices to taste (dry adjika) - 1/2 tsp.

Cooking steps

Boil water with salt, bay leaf and pepper.

Place the brisket in boiling water; the water should cover the meat by 2 fingers.

Cook the brisket for 30-40 minutes over low heat.

Turn off and leave at room temperature until cool.

Once the time is up, coat the cooked brisket with a mixture of minced garlic, ground black pepper, ground red pepper, and spices (the ones you like). Place in a bowl (foil) and refrigerate for a couple of hours (overnight is possible).

All that remains is to cut the brisket into slices and invite your family (don’t forget about grandparents) or friends and taste the result, which will pleasantly surprise you!!!