Each housewife cooks in her own way. Some people like long preparations and marinades, others prefer quick cooking. Whatever method you are a fan of, we have both recipes. Today we bring to your attention a pork belly recipe. We will describe three ways to prepare it, teach you how to make the right and tasty marinade, and also tell you which spices are most suitable for a particular cooking method. The first pork belly recipe is the longest and most complex. It takes more than a week to prepare the dish. It can be either an appetizer or a main meat dish. So, let's begin.

Salted pork belly, recipe

You need to take the following products.

Stage I:

• ascorbic acid - 6 tons;
• water - 1 liter;
• cloves - 6 pcs.;
• laurel - 2 pcs.;
• allspice - 10 pcs.;
• peppercorns - 10 pcs.;
• brisket - half a kilo;
• coarse salt - half a glass;
• garlic - 1 head.

Stage II:

• red pepper - 1 tbsp. l.;
• ground black pepper - 1 tbsp. l.

Many people argue that lard is a very harmful product for our body. However, it is not. Scientists have proven that lard contains arachidonic acid, which supports the health of our heart and joints. You just need to eat 30 grams of this product per day.

So, the first stage.

Second phase:

1. Mix ground red and black pepper.
2. Remove the brisket and drain the brine.
3. Dredge brisket in pepper mixture. This procedure protects it from bacteria.
4. Place back in the refrigerator for a day.

It turned out to be a wonderful cold appetizer - salted pork belly. The recipe, although complicated, is very tasty.

Pork belly in the oven

Who doesn't love the crispy crust of juicy pork belly? And if your favorite fresh salads are still on the table! Mmm... Everyone will have an appetite. We offer you a pork belly recipe that will not leave anyone indifferent, even the neighbors will come running to the smell of this miracle.

You need to take the following products:

• pork belly - 2 kg;
• chili or red pepper - half a teaspoon;
• smoked paprika - 1 tsp;
• thyme - a bunch;
• laurel - 2 pcs.;
• oregano - 1 tbsp. l.;
• garlic - 3 cloves;
• mustard - 1 tsp;
• oil - 5 tbsp. l.;
• sea ​​salt - to taste;
• black pepper - to taste.

Pork brisket in the oven, marinade recipe

1. Remove pork belly from refrigerator. Make deep cuts with a sharp knife. Place on a baking sheet.
2. Crush the thyme leaves in a mortar.
3. Peel the garlic and add it to the mortar, throw in a couple of bay leaves. Make a paste mixture.
4. Mix hot pepper, paprika and oregano, seasoning with black pepper.
5. Drizzle the resulting mixture with oil and add mustard. Mix with vigorous movements.
6. Mix all ingredients together.
7. Rub this marinade generously all over the brisket.
8. Cover with cling film and place in the refrigerator to marinate for an hour and a half.
9. After the marinade has soaked the lard, you can start cooking.

Pork belly: cooking recipes

Option 1

1. Remove the brisket to allow it to come to room temperature.
2. Preheat the oven to 250 degrees.
3. Place in the top of the oven and bake for 20 minutes.
4. Reduce temperature to 150 degrees and bake for another three hours. During cooking, baste with dripping fat, as you would with a goose or duck.
5. Remove from the oven and wrap in foil for 15 minutes.
6. Serve as an appetizer or main meat dish.

Pork brisket in the oven is a fairly simple recipe. The dish turns out very tasty, it can be used as a main dish for the Easter table. The finished brisket can be decorated with herbs or covered with eggs.

Option 2

The first recipe for baked pork belly surprises with its spiciness, the second with its soft, rich taste. If you think that by cooking according to the second option, you will get sweet meat - you are mistaken. There will be some sweetness, but within normal limits.

Marinated-baked delight

If you choose to cook pork belly this way, you will get crispy skin and juicy meat. The secret of this recipe is that the meat is pre-marinated in herbs and soy sauce. It turns out divine.

You need to take the following products:

• pork belly - 1.5 kg;
• homemade adjika (but you can also use store-bought) - 100 g;
• soy sauce - 1 bottle (200 ml);
• mixture of herbs - 3 tsp;
• pickled ginger - 4 - 5 g;
• potatoes - 8 pcs.

Marinade

1. Mix adjika with soy sauce.
2. Add herbs and ginger. There is no need to pepper or salt, as the spiciness and salinity will be sufficient thanks to our ingredients.
3. Rub our meat with marinade and leave to marinate for at least two hours.

Cooking:

This recipe allows you to prepare a dish so spicy and delicious that you will lick your fingers! Enjoy the wonderful taste and aroma of brisket.

Conclusion

Today we tried to show and talk about ways to cook pork belly. This part, bought both in a store and at the market, will become a signature dish on your table if you follow our tips. Very tasty, aromatic, juicy and uniquely crispy - all this is pork belly. The cooking recipes, as you may have noticed, are quite different. You can marinate, brine, bake and even fry the brisket.

We hope that our article will be useful to you and that you will prepare pork belly for yourself and your loved ones.

Pork brisket in the oven is an option for a very tasty and satisfying dinner, including a festive one. This cut of pork is ideal meat for roasting. Why? Because a thin layer of lard melts in the oven and is absorbed into the tender brisket, which becomes juicy and delicious. The only thing you need to do with meat to improve the taste is to properly marinate and bake. It's not that difficult, and it doesn't require much effort. While the meat is being prepared, you can prepare the rest of the dishes. In general, this is an ideal option for hot! Now we will tell you proven recipes for preparing aromatic and juicy pork.

Pork with mustard

Baked pork recipes differ mainly in marinades. In this cooking option, there will be pork, which will add a piquant taste to the meat. So, we will need:

Pour the spices into a shallow bowl and pour mustard over them. Then we peel the garlic and chop it using a press or a fine grater. We also add it to spices and mustard. If desired, you can add chopped bay leaf. Pour the mixture with oil and stir thoroughly. It remains to add salt, otherwise the meat may turn out bland. Let's stir again.

As a seasoning for meat, you can use a mixture of the following spices: curry, black pepper, coriander, paprika, turmeric, thyme, rosemary, red pepper. This is a kind of traditional formula that can and should be experimented with.

Wash the brisket with running water, then remove excess water with paper napkins. Then carefully and very generously coat it with sauce. We don’t throw away the remaining marinade, but put it in the refrigerator along with the meat. After at least 5 hours, the pork can be baked. Place it on a baking sheet lined with parchment and pour the remaining sauce over it. The oven should be preheated to 170-180 degrees, no more. This will allow the meat to bake well and evenly inside and not burn on the outside. It needs to be baked for about an hour. The pork is ready!

It is best to cut pork crosswise into thin slices after it has cooled. It is best served with some spicy sauce, such as horseradish. The side dish can be anything. When cold, the dish can be used as a snack.

Pork in foil

Pork belly baked in the oven in foil is even easier to prepare, because the foil will help the meat to cook completely. In addition, there will be much less hassle with washing dishes. No wonder housewives fell in love with foil! Ingredients for preparing aromatic, delicious and tender meat:

We wash the meat and wipe it with paper napkins. Then we make shallow cuts about a centimeter long across the entire surface. Peel the garlic, cut into thin slices and place them in the slits. In a bowl, mix all dry ingredients. Rub the piece of meat thoroughly with it.

Don't skimp on spices, don't be afraid to overdo it! The pork will take exactly as much as you need - no more, no less.

We fold a large piece of foil in half and place our workpiece on its center. Place a bay leaf on top for a fragrant aroma. We wrap it all carefully so that the juice and fat do not leak out. Preheat the oven to 200 degrees. After 20 minutes of baking, reduce the temperature to 170 degrees and bake for another hour and a half. When it’s ready, don’t rush to take out the dish, let it sit for another 15 minutes. Brisket in the oven in foil turns out very tender and soft, since it is cooked in its own juice. In addition, no oil is used during cooking, which makes the dish less harmful.

The dish can be served both hot and cold. On, and from sauces - horseradish and mustard.

Enjoy your meal!

Baked brisket cooked in the oven is sure to create an appetite: both hot and cold. A roll made from it will perfectly replace store-bought sausage on sandwiches. With just a little effort, they will be rewarded with compliments to the skillful cook.

When creating a menu for a holiday table at home, there is no doubt whether it is worth baking the brisket in the oven. It will be successful regardless of what meat is chosen: pork, beef, chicken. There are many detailed recipes with visual photos. You can always choose an option: first boil the meat and then bake it, use a sleeve, foil or baking sheet, limit yourself to garlic or let it soak in the aroma of herbs - it’s up to the housewife to choose.

Brisket for baking

Baking brisket is used for various dishes: soups, roasts, but its taste is best revealed when baked. The meat acquires flavor and juiciness, and to achieve this, you need to put in a little effort. The main question is how to choose brisket so that its freshness is beyond doubt, so that it has small layers and is moderately fatty. If you want to cook the food in a large piece, meat on the bone is suitable, if the roll is boneless. If it’s a bit harsh, you can beat it off and moisten it with lemon juice.

Brisket recipe in the oven

Almost any recipe for cooking brisket in the oven is good because it does not require the housewife to have any special ingredients for the meat. It is tasty and healthy even with a minimum of additives, uniform heat bakes it evenly, excess fat is rendered out, and the crust that forms is much safer than the one that appears when frying in a frying pan. In short, nutritionists advise baking, not frying. It’s worth checking out the recipes for delicious meat.

Pork brisket in the oven - recipe

Cooking pork belly in the oven is simple and quick because it is a tender, juicy product. When buying meat, you need to pay attention to the color: it should be pink, not dark and old, otherwise the dish will turn out tough. You don’t have to skimp on onions and garlic, because they add a special aroma to the baked delicacy. Lovers of meat dishes eat this delicious dish with potatoes, other side dishes, fresh salad, or just bread.

Ingredients

• pork – 500 g;
• onion, garlic - 1 head each;
• salt, spices, pepper, bay leaf.

Preparation

1. Prepare a spicy mixture of salt, spices, pepper.
2. Rub the meat with aromatic seasoning mixture.
3. Grease the bottom of the baking sheet with oil, place finely chopped onion, and place the meat on it, covered with a bay leaf.
4. Fill cross-shaped punctures made with a thin knife with pieces of garlic.
5. Pour half a glass of water onto a baking sheet and bake everything in the oven at 180 degrees for 1 hour 30 minutes.
6. You can cover the baking dish with a lid - then you get brisket without a crust.

Brisket baked in the oven in foil

How to bake pork belly in the oven? Foil is always a win-win option; baked meat turns out tasty, aromatic, and tender. How to cook brisket in the oven in foil? First of all, buy a good piece of meat, food foil, spices, read the recipes, step-by-step photos and get to work.

Ingredients

• pork – 700-800 g;
• garlic – 2-3 cloves;
• spices: pepper, ginger, chili powder - 1/3 tsp each;
• paprika, suneli hops, coriander, salt, sugar - 0.5 tsp each;
• bay leaf – 5-6 pcs.

Preparation

1. Dry the washed brisket and stuff it with finely chopped garlic.
2. Rub the meat with a mixture of salt, sugar and spices, let it sit for a while.
3. Place on a sheet of foil, folded in half, cover with laurel leaves.
4. Wrap in foil so that there are no gaps left.
5. Preheat the oven to 200 degrees, bake for 20 minutes, then reduce the heat to 170 degrees, cook for another hour and a half.
6. Turn off the oven, hold the meat for another 20 minutes. After that, remove and serve.

Chicken breast baked in the oven

Chicken breast in the oven can be cooked with various vegetables, fruits, and herbs. The most dietary part of chicken - the breast - goes well with broccoli, oranges, apples, tarragon, cream, honey, wine, and cheese. The main thing is to achieve a golden brown crust on top and juiciness inside. You can marinate it in advance or prepare a special sauce that will soak up tender pieces of meat. There are many options, the main thing is to maintain the specified temperature and not dry out the chicken.

Ingredients

• breast – 2 pcs.;
• honey - 1 tbsp. l.;
• lemon juice – 2 tbsp. l.;
• soy sauce – 1 tbsp. l.;
• ready mustard – 3 tsp;
• mustard seeds – 1 tsp;
• Provençal herbs – 1 tsp;
• vegetable oil – 2 tbsp. l.;
• ground black pepper - to taste.

Preparation

1. Mix liquid honey, sauce, oil, lemon juice with seasonings and spices.
2. Wash the breast, remove films and veins, if any, divide into parts, remove excess moisture.
3. Pour over the marinade so that every piece is soaked with it. Place the pickled product in the cold for 2-3 hours.
4. Place in a mold, preheat the oven to 180-190 degrees and cook for 1 hour.
5. It is necessary to water the chicken with the juice formed on the baking sheet.
6. The dish is served hot, best with mashed potatoes.

Pork belly baked in the oven in a sleeve

Baked dishes from a piece of pork with a layer are very tasty. Pork belly in a sleeve in the oven becomes juicy and aromatic. If you add other products and seasonings to it, you can decorate the table with a real delicacy. Vegetables are especially good with pork: they pick up the smell of herbs and are soaked in juice. This is the best side dish for baked meat. The process is labor-intensive, but a couple of times a month you can pamper your family with such a tasty treat.

Ingredients

• pork meat – 700-900 g;
• onions – 4-5 pcs.;
• carrots – 3-4 pcs.;
• dried apricots - a handful;
• garlic – 8 cloves;
• salt, ground pepper
• dry adjika:
• ready mustard – 1 tsp;
• mustard beans - 1 tbsp. l.;
• vegetable oil – 2-3 tbsp. l.

Preparation

1. Mix oil, mustard, spices, salt, chopped garlic, rub the brisket with this mixture.
2. Leave for 1-2 hours in a cool place.
3. Coarsely chop the peeled carrots.
4. Cut the onions into 4 parts.
5. Rinse and dry the dried apricots.
6. Place the brisket in the sleeve, add onions, carrots, dried apricots there, tie the sleeve, make punctures in it.
7. Cook in the oven for 1 hour.
8. Cut the bag, pour the juice over the meat and continue baking for 20 minutes until browned.
9. Place the delicacy on a dish and decorate with vegetables and herbs.

Brisket with potatoes in the oven

You can make a wonderful lunch by baking brisket with potatoes in the oven. At first you can try to cook it with a minimum of ingredients, and when the process is fully mastered, you should practice using marinades, soy sauce, honey, cheese, and tomatoes. You can bake it in a large piece, but portioned slices also look good. Here is one of the recipes with photos.

Ingredients

• potatoes – 400-500 g;
• pork belly – 0.5 kg;
• onions – 3 pcs.;
• chicken broth - a glass;
• salt, black pepper, seasonings - to taste;
• greenery.

Preparation

1. Cut the brisket into large pieces. Salt, sprinkle with spices, pepper, mix.
2. Cut the peeled potatoes into large slices, place on a baking sheet, and pour in the broth.
3. Place onion rings on the potatoes and add salt.
4. Place the meat on the onion.
5. Cover the pan with foil and bake at 170-180 degrees for 2-3 hours.
6. 30 minutes before cooking, remove the foil to form a crispy crust.

Beef brisket in the oven

Is beef brisket good in the oven? Someone will certainly reject this idea: they say, the meat is tough, fibrous, and requires a lot of time. And yet, it is often cooked; brisket in the oven turns out delicious. This means that it is important to choose the right product, prepare it for baking, maintain the required temperature and the allotted time.

Ingredients

• pulp – 1.5 kg
• onions – 5 pcs.;
• carrots – 5 pcs.;
• garlic – 8 cloves.
• semi-dry red wine – 3-4 tbsp. l.
• vegetable oil – 8 tbsp. l.
• tomatoes for sauce – 500 g.
• marjoram, oregano - 0.5 tsp each.
• salt, allspice.

Preparation

1. Finely chop and fry an onion and one carrot. Add tomatoes, bring to a boil, add spices, garlic and salt, boil everything, then beat with a blender.
2. Rub the brisket with black pepper and other seasonings.
3. Fry the meat in a frying pan until golden brown, then coat it thickly with sauce.
4. Cut the onion into rings and fry. Place meat, vegetables on it, sprinkle with garlic.
5. Keep the roasting pan covered with foil for an hour and a half at 170 degrees.
6. Cut the cooled brisket across the grain, place it back in the roasting pan, and bake for another hour and a half.

Beef brisket on the bone, baked in the oven

There are not many recipes for preparing such a dish as beef brisket on the bone, baked in the oven, because beef is a much tougher meat than pork or chicken. You need to bake it for a long time, over low heat. A thick foil bag or sleeve will help preserve the juiciness. The meat is cooked properly in them. So you should be patient and pamper your family.

Ingredients

• beef – 1.5 kg;
• onion – 1 pc.;
• garlic – 3 cloves;
• carrots – 1 pc.;
• red wine or dark beer – 50-100 ml;
• spices, pepper, salt - to taste.

Preparation

1. Rinse the meat, cut off the veins and excess pieces of fat.
2. Rub with a mixture of your favorite spices and salt.
3. Stuff the brisket with some of the garlic.
4. Vegetables – chop onions, carrots, chop garlic.
5. Place the meat, bone side down, in a baking bag, cover with onions, garlic, and carrots.
6. Pour in wine or beer.
7. Bake at 140 degrees, 1 hour.
8. After an hour, carefully pierce the bag to release steam. Bake for another one and a half to two hours. The meat will fall off the bone and become soft and aromatic.

Pork belly roll baked in the oven

A brisket roll in the oven turns out soft, juicy, aromatic, and piquant. You should choose a piece of meat that is not thick so that it can be conveniently rolled into a roll. You can cut along the thickness, without reaching the end, and unfold. You will get a long layer. This is what you should use to prepare this dish with high taste. Very tasty with spicy mustard, hot horseradish, and adjika. So, here is a roll recipe.

Ingredients

• pork belly – 1.5 kg;
• chicken fillet – 205 g;
• garlic – 10 g;
• nut kernels – 60 g;
• spices;
• dry aromatic herbs.

Preparation

1. Wash the pork and dry it. Use a knife to make deep cuts along the entire length of the piece.
2. Mix aromatic spices and herbs, rub the meat on both sides.
3. Place garlic into the cuts.
4. Wrap in cling film and keep in the cold for a day.
5. Fill the cuts with finely chopped chicken fillet.
6. Sprinkle walnuts over prepared meat.
7. Roll up, tie, wrap in foil, place on a baking sheet, bake for an hour and a half.
8. Remove the cooled roll from foil and threads and cut into pieces.

Cooking brisket in the oven requires quality ingredients and time. It is worth listening to the advice of experienced chefs. It is better to buy fresh or chilled meat; a frozen product is much less juicy and elastic, especially if it is repeatedly frozen. To keep the brisket juicy and beautiful, you need to bake a thick or medium piece, where there is not much fat. It is best to take a cut weighing 1-3 kg. You can use meat with skin and bones, and remove them when serving.

Salt and black pepper are a mandatory set of spices for meat. To add a special aroma, you should use tarragon, paprika, thyme, bay leaf, and Provençal herbs. Garlic makes the brisket fragrant and spicy. If the meat is old and tough, you can pre-marinate it with lemon juice, wine, vinegar, or beat it by cutting it into pieces across the grain. Cooking time ranges from 1 to 4 hours, it depends on the weight and size of the piece and the characteristics of the recipe.

Brisket baked in the oven in foil recipe with photo

If I come across a completely lean ribbon, then I definitely buy it so that I can either, or, or, as in this recipe, bake it with spices.

The good thing about this recipe is that the cooking result is good both hot and cold. Hot - as a main course, and cold - as an appetizer or as part of a sandwich.

Preparation takes only 10 minutes. Roasting takes 2½ hours or more, depending on the size of the piece of meat.

For baked pork belly you will need:

• Ribbon of pork belly. Maximum lean. Here 800 grams.
• Garlic
• Freshly ground black pepper.
• Bay leaf.
• Your favorite spices. I used NOMU's Smokey Peri-Peri blend. ( Ingredients: sugar, chili, salt, paprika, garlic, onion, coriander, black pepper, mustard, parsley, cumin, oregano, ginger )

Preparing Roasted Pork Belly as easy as pie.

Peel the garlic, cut each clove in half lengthwise.

Using a thin sharp knife, we make punctures in the meat and use the knife (this is more convenient) to stuff the pork with garlic.

Place a piece of pork on foil. Pepper, salt and rub with spices on all sides.

Place the bay leaf under the piece and on the piece of meat.

Wrap the meat very tightly in foil, preferably in several layers.

Place on a baking sheet and place in the oven, preheated to 200ºC.

We keep it at 200ºC for the first 20 minutes, then lower the temperature to 160ºC-170ºC and leave for another 2 hours.

The main thing here is that the pork is cooked at a low temperature, albeit for a long time. This allows the meat to remain completely tender, and gentle heating does not render the fat as much.

After 2½ hours, turn off the oven, but do not immediately remove the meat. Let it sit in the oven for another 15 minutes.

As I already said, you can immediately cut the hot meat into pieces and use it as a main dish.

You can drain the juice from the foil, put it in the refrigerator after cooling, and use the resulting brisket as a cold appetizer or for sandwiches. Moreover, after cooling and refrigeration, this brisket holds its shape very well when cut. When hot, you have to cut it quite thickly, from 1 cm thick.

In both cases, the meat is very tender, aromatic with garlic and spices. The low cooking temperature allowed the fat layers to cook rather than melt. The meat part is completely soft and dense at the same time.

That's all, actually.

This dish goes well with mustard and horseradish.

And beer. Or 50 grams of white.

How to deliciously bake brisket

How to marinate brisket

The marinating process for brisket that you are going to bake in the oven is not superfluous at all. This gives the meat an additional opportunity to “ripen”, become more tender and softer, and be imbued with additional appetizing aromas of spices and herbs. Before marinating, rinse the brisket well, as it was chopped on a wooden block, which can leave sawdust and debris on the meat. If you get a piece with ribs, you can cut them off to prepare another dish, such as a roast.

For the marinade for a piece of brisket weighing 1–1.5 kg you will need:

• ground black and red hot pepper to taste
• 5–6 cloves of garlic
• 2 tsp salt
• dry herbs (basil, marjoram, oregano, rosemary)
• 2–3 tbsp. mustard

Brining brisket recipes

• More details

Pat the brisket dry with paper kitchen towels. If there is a skin on it, you don’t have to cut it off; the skin will help preserve the meat juice during baking. To marinate a piece of brisket, combine black and red hot pepper and salt in a small bowl. Add dry herbs to this mixture.

Place the brisket skin side down on a cutting board. Using the tip of a sharp knife, make 10-15 deep punctures at approximately equal intervals, but try not to cut through the meat. Pour a little prepared mixture with herbs into each puncture and insert half a clove of garlic. Mix the remaining mixture with 2-3 tablespoons of regular or Dijon mustard and thoroughly coat the piece of brisket on all sides with it.

Wrap the meat in cling film or wrap it in a plastic bag. If you want to bake the brisket soon, let it sit at room temperature for at least a couple of hours. If you plan to cook it the next day, put it in the refrigerator after an hour.

You can serve baked brisket with boiled buckwheat or rice or mashed potatoes. Mustard or lingonberry sauce, horseradish go well with it

How to bake brisket in the oven

You can bake brisket in the oven the easiest way - just place it on a baking sheet. But to make the meat especially juicy and tender, place it skin side down in a rectangular baking dish that has a lid. Add half a glass of water to the pan, close it with a lid and bake the brisket in an oven preheated to 200 degrees for 1.5 hours, adding water in small portions if necessary. Then remove the lid from the pan, increase the oven temperature to 220–230 degrees and bake the meat for another 15–10 minutes until a crispy crust forms on top.