Puzanina in brine - the most delicious recipe at home

Salting pork belly in brine

One of the wonderful delicacies made from pig is rightfully considered salted belly meat . Belly is a part of the abdominal carcass (mostly pork), takes its name from the word “belly”, that is, the fat on the belly of a pig.

Preparing for salting belly meat
How to deliciously pickle belly meat at home
The most delicious pickling recipe No. 1
The most delicious pickling recipe No. 2
Video recipes
Reader Recipes

This delicacy is quite easy to make at home, without requiring any skills or knowledge. Both inexperienced and skilled housewives can easily master the preparation.

The most delicious pickling recipe No. 1

Ingredients:

belly meat - 0.5 kg;
salt - 50 g;
garlic - 40 gr.;
spices - to taste.

Step by step:

Peel the garlic, cut it into pieces;
Heat water in a saucepan, pour salt into it;
Add garlic and prepared paunch;
Cover the pan with a lid and press something heavy on top;
Leave in the cold for 3 days;
After the time has passed, remove the lard from the pan, blotting it with a napkin;
Spread film on any flat surface and sprinkle generously with spices;
Grind the garlic using a press, place on top of the spices;
Place the prepared belly meat, roll it up and put it in the refrigerator for at least an hour;
Store the dish in the freezer.

Methods for preparing pork belly

Pork belly, properly prepared at home, is soft, juicy and very tasty.

It can be used as an independent dish or served with a side dish or vegetables. The peritoneum is great as a snack.

How to properly salt belly meat using the dry method

The dry salting method is considered the simplest option and is used most often. This option will require a minimum amount of time and ingredients, and the result will pleasantly surprise everyone. The prepared raw materials are thoroughly washed under running water and slightly dried. Then it is cut into portions of the same size. Salting can only be done with salt or a special salting mixture, which additionally includes ground black pepper and your favorite spices. Each piece of belly meat is thoroughly rubbed on all sides with a curing mixture and placed in a fairly deep container. Additionally, each layer is sprinkled with salt. Semi-finished products must be marinated in the refrigerator for at least 12 hours. From time to time, pieces of lard must be turned over so that they are evenly saturated with salt and spices on all sides.

Cooking lard in brine in a bag

Another option for preparing pork belly is to boil it in a bag in brine. To do this, the raw materials are cut into portions and placed in several plastic bags, tied tightly. Next, a brine is prepared from water, spices to taste and salt. Place a bag of lard in it and set it on low heat. You can cook the product until done. If subsequent smoking is planned, then the lard should be boiled for a maximum of 20-30 minutes, depending on the thickness of the pieces.

Recipe for lard in onion skins

This dish has an attractive appearance and a very original taste. It will take a minimum amount of time to prepare. Place a container with water, spices, salt and thoroughly washed onion skins on the fire. This marinade is brought to a boil and cooked for 15 minutes. Next, you need to strain the resulting mixture to remove the onion skins, or you can leave them and simply lower the pieces of peritoneum directly into the boiling mixture. The raw material is cooked until cooked and then left to cool along with the marinade.

Hungarian Belly Recipe

Hungarian lard is distinguished by its pungent taste and incredibly rich aroma. For cooking you will need the belly itself, salt, hot pepper, garlic and paprika, several bay leaves, allspice. In order to get a truly traditional Hungarian dish, you will need a lot of salt, about half the weight of lard.

The raw materials are rolled on all sides in salt and left to marinate in the refrigerator for a day. Then the salt is scraped off, the lard is rolled into a new portion and placed in the refrigerator for another three days. This procedure should be repeated three times. This will rid the belly of excess liquid and it will acquire the structure that is really needed for cooking.

Next, the semi-finished product is thoroughly greased on all sides with spices mixed together, sprinkled with a small amount of salt and in this form is sent to the refrigerator for three days. After this time, a piece of peritoneum must be cleaned of salt and spices.

Mix hot pepper, garlic, and paprika separately. This paste is applied in a thick layer to the lard. The semi-finished product is wrapped in parchment and remains in the refrigerator for five days. After this time, the Hungarian-style belly will be ready to eat.

Peritoneum baked in the oven

To prepare such an interesting, very tasty dish you will need fresh peritoneum, 8 tablespoons of soy sauce, a teaspoon of mustard, several cloves of garlic, herbs, a small onion, salt and spices to taste. The peritoneum is thoroughly washed and cut into portions. Small cuts are made in it. All other ingredients are mixed together in a bowl. Onions and greens are placed separately in the cuts. Then the resulting sauce is coated evenly on all sides with lard and placed on a baking sheet. It is necessary to cook a fragrant and tasty dish for 50 minutes at a temperature of 200 degrees. You can serve the baked peritoneum with any sauce, vegetables or side dish.

Pork belly roll with herbs and spices

This roll will be a great addition to any table. For cooking you will need a piece of belly meat of a fairly large size and with a slight thickness. It should be easy to roll into a roll. A piece of high-quality raw material is rubbed on all sides with salt and your favorite spices to taste. A thin layer of finely chopped herbs and chopped garlic is poured on the inside. Next, the peritoneum is rolled up and tied tightly with twine. The delicacy is prepared for an hour in the oven at a temperature not exceeding 200 degrees.

The most delicious pickling recipe No. 2

Ingredients:

water - 1 liter;
salt - 150g;
laurel leaf - 2-3 pcs.;
belly meat - 0.5 kg;
black peppercorns - a few peas.

Step by step:

Cut the belly meat into pieces no more than 5 cm thick;
Place 2-3 bay leaves and black peppercorns on the bottom of the jar;
Place the belly in the jar to the very top;
Prepare brine;
Dilute 150 grams of salt in warm water and mix;
The saline solution should be highly salty. It is checked in this way: place a fresh egg in the brine and if there is enough salt it should float to the surface;
Fill the jar with brine, completely covering the pieces of pork belly;
Cover the jar with a nylon lid. Keep the jar of lard in a warm place for 3 days;
After aging, put the jar in a cool place for 2 days;
Delicious belly meat is ready!

Here are the most popular and simple recipes for pickling belly meat. If you use one of them, you will undoubtedly be pleased with the result.

Bon appetit!

Selection and preparation

It is worth taking the choice of suitable raw materials as responsibly as possible, because the final result will depend on this. You should choose exclusively fresh lard without foreign odors. It is also worth paying attention to some other nuances. The main ones include the following:

The lard should not have any foreign odors. If such are present, then it is better to refuse the purchase.
The color of the lard should be white, and the meat layers should be pink. Note that there are no blood clots. They shouldn't exist.
It is better to choose products that have a thinner skin. This indicates that the pig was young. Accordingly, dishes made from such peritoneum will be softer and more tasty.
You should not buy products that have stains, plaque or mucus on the surface. This indicates that the product is no longer fresh and cannot be used for cooking.

How to choose the right lard for cooking

To prepare a snack, you usually choose a piece with many layers of meat. If you ask the sellers at the market, they will definitely advise you to take puzanina (puzina). This is a cut from the abdominal part, where layers of meat and fat alternate. It is good if, before cutting, the pig is tarred in a rustic way, using straw. This can be determined by the delicious aroma of even the raw product. The skin is usually very soft. This is ideal for preparing a fatty, highly nutritious snack. It will be easy to cook. If there is no belly meat, any other piece with layers of meat will do.

How to quickly and deliciously pickle pork belly in brine at home?

How to properly salt belly meat so that it turns out tender, tasty and aromatic? Make it according to this recipe. In brine, the undercuts become soft, juicy and well saturated with the aromas of seasonings.

Ingredients:

1 kg of peritoneum;
1 liter of water;
1 head of garlic;
1 bay leaf;
10 black peppercorns;
100 g salt;
10 g sugar;
1 tsp khmeli-suneli;
1 packet of lard seasoning;
1 tsp ground black pepper;
1 tsp ground red hot pepper.

How to cook:

1. Completely dissolve salt and sugar in water, add peppercorns, suneli hops and bay leaf. Leave a few cloves of garlic, cut the rest into slices and add to the water.

2. Place the undercuts in the brine and refrigerate for 3 days. Turn the pieces over and stir the brine daily.

3. After 3 days, remove the lard from the liquid and dry it with napkins. Cut into portions without cutting the skin all the way through.

4. Mix lard seasoning, ground black and red hot pepper in a bowl and coat the lard well with spices. Don't forget about the cuts.

5. Pass the rest of the garlic through a press and rub the lard with it.

6. Wrap in cling film and leave for 1 hour at room temperature. Then place in the freezer for an hour.

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Cut the appetizer into thin slices and serve with bread and fresh vegetables. Be sure to try it, it's very tasty!

How long to cook lard at home

Many housewives have their own signature method of preparing boiled lard. You can cook lard in several proven ways: in onion peels , in an airtight “shirt” of several bags, or simply with the addition of different spices. For those who don't know what this snack is, it may seem strange. But at the festive table this delicacy is usually eaten first without a trace. A novice housewife can choose the appropriate recipe for preparing this delicious dish.

Some tips

Preparing the peritoneum yourself at home will cost much less than purchasing a ready-made one. In addition, you can use your favorite spices and herbs to get a dish with exactly the taste that you will definitely like.

To prepare truly tasty and aromatic lard at home, it is very important to use only high-quality raw materials.

It is better to give preference to peritoneum, which is sold in trusted farm stores. It is better to buy products from a young animal, because otherwise the finished dish will turn out to be too tough and not juicy enough.

Do not use frozen peritoneum for cooking. If it has been frozen more than once, then it is better to abandon such products altogether. This can not only be dangerous to health, but it also won’t be possible to prepare truly tasty, juicy and tender lard at home.

In order to improve the taste of homemade peritoneum, it is worth using at least a small amount of garlic. This will have a positive effect not only on the taste, but also on the aroma of the finished dish.

Pork belly can be stored in the refrigerator for a maximum of two weeks. In order to increase the shelf life of finished products, they can be frozen. In the future, you should defrost only the amount of lard that will be consumed at a time.

Publication in group: Snacks

Belly in brine turns out to be quite fatty, but very juicy and tasty. The product belongs to the category of high-calorie dishes, since there are approximately 300 kcal per 100 g of composition. The simplest snack recipe uses a large range of spices. Onion peels and cumin are also additionally used. Puzanina can be served for the holidays and canned for the winter.

How to salt pork belly for hot smoking?

Have you tried smoked lard with meat layer? It is much tastier than ham and certainly healthier. This recipe specifies the exact amount of ingredients for how to pickle chicken for smoking with garlic, coriander, cumin, turmeric, pepper and thyme. These spices are part of the seasoning for lard.

You will need:

2 kg belly meat;
3 tsp salt;
3 tsp black pepper;
3 tsp seasonings for lard.

Step by step recipe:

1. Place the undercut in a bowl and add salt, pepper and season on all sides.

2. The peritoneum is not frozen before smoking. Press the lard tightly with a plate or lid and place in the refrigerator overnight.

The next day, you can smoke the marinated belly meat.

With cumin

A distinctive feature of this method of making belly meat is the use of caraway seeds, which gives the finished delicacy a characteristic smell and rich spicy taste. This technology of salting lard in spicy brine belongs to Belarusian cuisine.

Quite often, crushed cardamom or coriander is included in the spicy dry composition for rubbing pieces of belly meat. They allow you to enhance the smell and taste. The treat is best consumed with fresh sliced vegetables and herbs.

What ingredients will you need?

Creating belly meat with caraway seeds is possible if you have the following components:

water – 1 l;
coarse salt – 200 g;
laurel leaf – 4 g;
belly meat – 1 kg;
cumin – 20 g;
ground black pepper – 20 g;
garlic - 7 cloves.

If desired, the surface of the belly can be additionally rubbed with cardamom or coriander, which must first be chopped.

Step-by-step cooking process

You can make potbelly with caraway seeds yourself by following these steps:

Dissolve salt in water and bring the brine to a boil.
Afterwards, you need to place the chopped lard in it and leave it for about 24 hours at room temperature.
Then you will need to remove the product from the container with brine, dry it a little with a paper napkin, and then rub it with a mixture based on pepper, cumin and ground bay leaf.
At the end, you need to place pieces of garlic on top, wrap the product in cling film and place it in the refrigerator compartment for 7 days.
After the allotted time, the finished lard with cumin should be cut into portions and served.

Podcherevok, salted roll at home, so that it is soft and juicy

How to make lard so tasty that it melts in your mouth? Make a homemade snack roll from it. Pork peritoneum for it should not be thick, but with a good layer. Baked in the oven, it turns out fragrant, rosy and unusually tender and juicy.

Required Products:

1.3 kg of belly meat;
½ tsp. pepper mixtures;
½ tsp. khmeli-suneli;
5-6 cloves of garlic;
freshly ground pepper to taste;
salt to taste.

Cooking steps:

1. Salt the undercut, sprinkle with a mixture of peppers, suneli hops and freshly ground black pepper. Rub the lard well with chopped garlic and rub in the spices.

2. Roll it tightly and tie it with twine.

3. Place the workpiece in a baking sleeve, tie it and put it in the refrigerator overnight.

4. In the morning, pierce the sleeve with a toothpick in several places. Preheat the oven to 180 o C and place the lard in it for 1.5 hours.

When the roll is cooked, cool it, remove it from the sleeve, transfer it to a plate, remove the threads and cut into slices.