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Video: Pork Belly In The Oven. Step-by-step Recipe With Photo
Pork brisket in the oven is a very tasty dish from an inexpensive part of a pig. In this recipe, I will tell you how to cook pork belly in the oven to make the meat tender, tasty, and crispy. You will need a beer that you have to use for cooking meat, dark or light, decide for yourself and choose according to your taste. Pork in beer is cooked all over Europe: in Germany, 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 trouble: when the meat is cooked, transfer it to the pan and bake, that's the whole simple process.
- Cooking time: 2 hours
- Servings: 4
Oven ingredients for pork belly
- 1kg boneless pork belly;
- 220 g carrots;
- 3-4 cloves of garlic;
- 220 g of onions;
- 1 chili pepper;
- 5 g turmeric;
- 2 liters of beer;
- 3 bay leaves;
- 10 g dried spicy herbs;
- 15 g sugar;
- 15 g table mustard;
- 15 g balsamic vinegar;
- 15 g salt;
- vegetable oil.
How to cook pork belly in the oven
We cut the pork - cut a piece of brisket into several large pieces, so it is more convenient to cook and shift the 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.
Put half of the carrots and onions, cut into slices, and all the garlic in a suitable sized saucepan. Onions can be added directly with the husk, only pre-wash. Press the garlic with a knife so that it better gives off its aroma during the cooking process.
Add seasonings to the pan: hot chili peppers, bay leaves and dried herbs. Dried celery, parsley roots and dried green onions work well for pork.
We put the meat in a saucepan. I do not recommend using a very large container for this recipe, as you will have to spend a lot of beer for the pork to "drown" in it completely.
Shake the beer to release the carbon dioxide, leave it in an open container for 10-15 minutes, then pour it onto the meat so that the liquid covers it. If there is not enough beer, then nothing bad will happen, add cold water.
Following the beer, add table salt without additives and a teaspoon of ground turmeric.
Cook for about 1.5 hours over moderate heat, close the lid.
Then we remove the pan from the heat, take out the meat, take out the carrots. Strain the broth through a sieve.
In a frying pan, quickly pass the remaining carrots and onions, add the carrots from the broth, put the brisket on the vegetables.
We mix the frosting for the golden brown - balsamic vinegar, granulated sugar, table mustard and a pinch of fine salt. Cover the brisket with glaze, add a few tablespoons of strained broth to the pan.
We put in an oven heated to 230 degrees for 15-20 minutes, bake until golden brown.
We serve the pork brisket, cooked in the oven, to the table hot, hot and hot. For a side dish, we make tender mashed potatoes with stewed green peas, and do not forget about a mug of cold beer!
The pork belly is ready in the oven. Bon Appetit!