Belly in brine. The most delicious recipe with photos

Publication in the 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.

The simplest recipe

Puzanina in brine, the most delicious recipe for which involves cold marinating of lard, acquires a rather rich smell and taste. Due to the fact that all the spices penetrate deep enough into the fat tissue, the appetizer acquires good juiciness.

However, cooking will require a fairly large amount of time and effort. For tasting, the appetizer must be cut into pieces and placed in the freezer for about 2 hours. As a result, the treat is nutritious and satisfying. Boiled rice or fresh vegetables in the form of bell peppers, cucumbers and tomatoes are suitable as a side dish.

What ingredients will you need?

The food products necessary for making belly meat in brine yourself are described in the following paragraphs:

water – 1 l;
allspice peppercorns – 10 pcs.;
spices for lard - as needed;
belly meat – 1 kg;
granulated sugar – 10 g;
salt – 100 g;
hops-suneli – 5 g;
garlic - 1 head.

The water for making brine must be clean and filtered. If you don’t like the taste of suneli hops, they can be excluded from the composition by using coriander or cumin instead.

Step-by-step cooking process

The detailed process of creating aromatic belly meat in brine with your own hands is described in the following paragraphs:

The garlic must be peeled, chopped with a knife, and then placed in water.
Next you need to add all the spices and salt with granulated sugar. The composition should be stirred long and well until the dry ingredients dissolve.
Then you need to put the belly into the brine, and put the container in the refrigerator compartment for about 3 days. During this period, the lard and brine should be stirred periodically.
After the undercuts, you need to remove and remove the remaining brine with a paper towel. Then the appetizer needs to 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:

Cooking steps:

1. Salt the undercuts, sprinkle with a mixture of peppers, hops-suneli 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.

In onion skins

Puzanina in brine, the most delicious recipe for which allows you to use onion skins as an additional component, acquires a brown tint and an onion smell that goes well with the taste. It is recommended to serve the finished delicacy at lunchtime with borscht.

Puzanina in brine, recipe for cooking in onion skins.

The product is also suitable for serving on a holiday table as a snack. To do this, the belly must be decorated with chopped green onions or fresh dill. A good side dish for the dish would be a vegetable salad dressed with mayonnaise sauce or boiled potatoes.

What ingredients will you need?

To make your own belly meat in onion skins, you need to purchase the following food products:

water – 1.2 l;
laurel leaf – 6 g;
onion peel - as needed;
belly meat – 1.5 kg;
salt – 150 g;
black peppercorns - to your taste;
garlic - 2 heads.

If you don't have whole peppercorns, you can use ground spices.

Step-by-step cooking process

The detailed process of creating paunch in onion peels is described in the following paragraphs:

The onion peels should be rinsed under cold running water, and then ½ of the peel should be transferred to a saucepan along with the belly.
Next you need to add salt, bay leaf and pepper and cover everything with the remaining onion peel.
Then you will need to pour in liquid so that it covers the contents of the pan. The container should be placed on the fire and the composition should be boiled for 20 minutes.
At this stage, after a while, without opening the container, you need to let the product cool. Afterwards you need to put it in the refrigerator compartment for about 24 hours.
Then the belly needs to be removed from the brine, dried a little with a paper towel, grated with pepper and grated garlic.
Next, each piece will need to be wrapped in foil or parchment paper, putting the pieces in the freezer overnight.
At the end, remove the lard, let it warm slightly, and then cut into thin slices and serve.

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.

In the bank

It is convenient to cover the belly with brine if you put it in a glass jar. As a result, it becomes very tasty. According to the recipe, a piece of the original product needs to be cut into pieces that can be placed in a container and easily removed from it. It is not recommended to close the glass jar with a very tight lid and leave it in the sun.

It is advisable to use a small piece of fabric material, which needs to be folded 4 times. You can also use a small bowl in which you need to put the lard and put it in a dark place.

What ingredients will you need?

The food products necessary for making belly meat in a jar yourself are shown in the following table:

Required Ingredients	Required amount
Water	1.2 l
Allspice	5 pieces.
Laurel leaf	10 g
Puzanina	2 kg
Salt	7 tbsp. l.
Black peppercorns	8 pcs.
Garlic	5 teeth

For brine, you must use coarse salt.

Upon completion of cooking, it is recommended to complement the belly with mashed potatoes and vegetable salad dressed with olive oil.

Step-by-step cooking process

To make belly meat in a jar yourself at home, you need to follow the following steps:

The garlic will need to be peeled and then cut into slices.
Next, the lard should be placed in a container, alternating it with garlic, pepper and bay leaf.
Afterwards, you need to boil the liquid, add salt to it, and then stir until completely dissolved and cool to 40 °C.
Then you should pour the brine into a jar of lard and leave the product at room temperature for 2 days.
After this time, the jar with the contents should be moved to the refrigerator compartment for another 2 days, and then cut into portions and served.

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:

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.

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:

How to cook:

1. Dissolve salt and sugar completely in water, add peppercorns, suneli hops and bay leaves. 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.

ARTICLES ON THE TOPIC:

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.

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

For the winter

Belly in brine, the most delicious recipe for which allows you to preserve lard at home for the winter, must be stored in a cool place. For preservation, the product should be placed in sterilized containers and sealed with boiled lids.

You can also taste the belly meat immediately after cooking. It must cool completely and cool in the refrigerator compartment.

What ingredients will you need?

The ingredients required to make belly meat in brine are listed in the following list:

water – 1 l;
allspice peppercorns – 9 pcs.;
coarse salt – 200 g;
laurel leaf – 10 g;
belly meat – 1 kg;
black peppercorns – 15 pcs.;
garlic - 9 cloves.

For cooking, it is imperative to take fresh product. It can come with or without meat layers. However, when using the first option, the treat turns out to be more appetizing and nutritious.

Step-by-step cooking process

The detailed process of independently creating belly meat in brine for the winter is described in the following paragraphs:

The liquid should be boiled, and then salt should be placed in it and stirred until completely dissolved.
Next, you will need to add the belly meat and garlic with spices, bringing the mixture to a boil.
When the ingredients have boiled for 5 minutes, the lard must be removed from the brine, cooled and sent to the refrigerator compartment for further cooling. Then you can serve it to the table.

To preserve for the winter, cooled pieces of belly must be distributed into sterilized glass containers, filled completely with hot brine and sealed with lids.

Formation process

The belly roll is formed quite simply. After the layer of meat is ready, it needs to be seasoned with ground pepper and salt, and also grated with chopped garlic. Next, the belly must be placed on a flat surface, and then sprinkled with lightly crumbled bay leaves. Similarly, you should use any meat and dried herbs you like. The more varied such components are, the more aromatic and appetizing the roll will be.

If desired, the meat can be flavored with a small amount of horseradish or mustard.

Having carried out the described steps, you must tightly roll the meat layer into a roll and then tie it with a strong thread.

In the package

The pork product can easily be boiled in a bag in brine. Due to this, the belly will acquire greater juiciness, tenderness and rich flavor.

What ingredients will you need?

The food products that you will need to make your own belly meat in a bag are shown in the following list:

belly meat – 1 kg;
salt – 11 g;
spices for lard - as needed;
ground black pepper - to your taste;
garlic - 6 cloves.

Step-by-step cooking process

The step-by-step process of creating a belly bag is described in the following steps:

The lard should be rinsed under water, after which you will need to scrape the skin with a sharp knife and rub generously with salt on all sides.
Next, apply ground black pepper.
The garlic should be peeled and cut into thin slices, distributing them over the entire surface of the lard and carefully transferring the workpiece into a durable bag.
After that, you need to tie the bag tightly with a thread and place the product in a pan, pouring cold liquid above the level of the product by about 3 cm.
Place the pan on the fire and bring the contents to a boil. Cover with a lid and simmer the product over low heat for 1 hour 40 minutes.
After the specified time has passed, the finished treat must be removed, dried a little, and then cut into thin slices and served.

Useful tips and tricks

Useful tips and tricks to help a novice cook when cooking:

Small jars for storing belly meat can be sterilized in the oven for 5 minutes. at a temperature of 50 °C, and a container from 2 to 3 liters requires up to 30 minutes;
You can sterilize jars for storing belly meat using a microwave, steamed, in a slow cooker, dishwasher, double boiler and over a kettle;
if there is a yellowish tint, it is recommended not to purchase the product;
if the belly was sold frozen, it needs to be thawed in the refrigerator compartment or a warm place;
the depth of lard with skin of 2.5 cm indicates its high nutritional value;
the finished product must be placed in the freezer so that it can freeze a little;
To give the product an improved taste and additional aroma, it is recommended to add garlic at the time of salting;
to create a snack, it is recommended to choose lard with a large number of meat layers;
when the lard has been infused in brine in the refrigerator for 3 days or 1 week, then you can start smoking it;
When purchasing, you should pay attention to the homogeneity of the product and, when piercing it with a knife, no resistance should appear;
when cut, high-quality fresh lard should have a white tint with a pinkish color;
It is advisable to cut the salted belly into slices, put it in a bag, and then put it in the freezer for long-term storage;
it is advisable to purchase a pork product, since it is softer and more tender;
It is best to create a brine for lard from a basic set of products consisting of water, spices, 2 heads of garlic and a bay leaf;
To add spice to the lard, you need to grate it with black and red pepper.

Puzanina in brine turns out to be very tasty, as it has a rich piquant taste and spicy aroma. The recipe for making the snack is quite simple, but the dish can be served on a festive table. Due to the fact that the delicacy is high in calories, it is recommended to eat it in small quantities so as not to spoil the figure.

Preparing the ingredients

Before baking the belly roll in the oven, you should prepare the main ingredients. The first step is to thoroughly wash and then dry all the meat with a paper towel. Next, it needs to be placed in a small bag or simply covered with film, and then lightly beaten without seriously injuring the belly.

If you come across a thick piece of meat, you can cut it lengthwise and then unfold it so that you get a large, but thin layer. By the way, a belly roll in the oven will turn out more tasty and unusual if the meat has skin. So, if there is one, there is no need to remove it.