A versatile recipe for an incredibly tasty pork belly that's so easy to make. I cook a large batch at once, since such meat can be stored in the refrigerator or freezer for a long time. An easy and affordable recipe for pork belly cooked in its own juice. How to cook pork for long-term storage. Cook with love! Cook with joy!
Ingredients and preparation:
2700 g pork belly (or brisket)
Cut into portions suitable for a glass
Put the meat in a bowl
2 tablespoons salt (for this amount of meat)
2 teaspoons black pepper
1 teaspoon ground coriander
6-8 bay leaves
Crush with your hand
2 garlic heads (about 22 cloves of garlic)
Remove the core of the garlic
Crush the garlic with a garlic press or a fine grater
Mix the spices well
Rub each piece thoroughly with the spices
Put firmly in a glass
You can also add all the spices to the meat and mix well
Place the meat firmly in the jars
I used three 0.9 liter jars
Close with lids (not tight)
The most important thing is that the water does not get into the jars during cooking
Place a towel on the bottom of a saucepan
Put the glasses in the pot
Fill the glasses almost to the top with warm water
Make sure that the water does not run into the glasses
Cover and bring to a boil
Cook over low heat
After boiling, cook for 2 ½ hours
If the amount of water decreases, add some water to the original level
2 potatoes (about 400 g)
Salt
Boil them until soft
3 hard boiled eggs
2 potatoes
1 shallot
200 grams of sauerkraut
60 ml olive oil or other oil
1 tablespoon apple cider vinegar
2 teaspoons Dijon mustard
½ teaspoon honey
Salt
Black pepper
Mix well
Green onions (or other greens)
The lids should not be screwed on tightly (this is not canned meat)
This pork belly can be served warm or cold
If you plan to consume the meat in 3-4 days, I recommend removing it from the jar
Filter out the fat and use it as lard for frying
Allow the rest of the meat to cool in the jar and refrigerate for 3 to 4 weeks
Or wrap the cuts of meat in foil and store in the freezer
Thank you for watching and have a nice day!
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19 фев 2023
