Csécsi bacon or parboiled bacon are both my favorites and I would suggest that you make some and savor this delicacy.
Enjoy it with lots of delicious fresh vegetables and a slice of wholesome crispy bread, it's a perfect choice.
Enjoy.
Zoli
Ingredients
2 kg pork jowl or uncured pork belly with the skin on
8-10 cloves of garlic for the parboiling liquid
2 tablespoon of salt
4 onions
1 tablespoon of black peppercorns
5 bay leaves
50 grams of sweet (not spicy) paprika to sprinkle on the bacon
Garlic cream to spread on bacon
12 dkg garlic crushed with 1 heaping tablespoon of salt
Spread the garlic paste evenly on the top of the bacon.
The parboiling liquid should preferably be at 85 to 95 degrees Celsius (185 to 203 Fahrenheit), and it takes about 2.5 hours to cook until soft and tender but for larger or thicker pieces up to 3 hours.
The finished product should be ripened for at least one night in the refrigerator at a maximum temperature of 4 to 6 Celsius (39 to 42.8 Fahrenheit).
It can be consumed for 8 to10 days refrigerated or stored in the freezer in airtight containers to enjoy at a later time.
Check out the recipes so far here:
https: // / mrszoky6 ...
Playlists
https: // / mrszoky6 ...
About channel support
https: // / mrszoky6 ...
Instagram: / szokykonyhaja
17 ноя 2019
