Baked pork belly attracts with its texture - alternating layers of fat and meat with varying softness. Baking minimizes the amount of salt used, resulting in healthier food. Garlic in the oven will lose its provocative pungency, so the brisket can be safely used for morning dishes. For cuts of pork that contain some fat, foil will be preferable to a cooking sleeve. The combination of ground smoked paprika and three types of peppers gives the brisket a wonderfully spicy crust.
Products:
- Pork brisket – 600 g,
- salt – 1/2 tsp,
- smoked paprika – 2 tsp,
- mixture of multi-colored ground peppers - 1 tsp.,
- bay leaves - 2 pcs.
Cooking sequence:
1. Narrow strips of brisket are well baked and easily seasoned with garlic. Before baking, the brisket is rubbed with finely ground smoked paprika; this sweetish, spicy powder will permeate all the meat fibers. Regular paprika will not provide such a strong aroma.
2. Wash the brisket in cold water, then pat dry thoroughly.After all, spices spread evenly only on the surface on which paper towels or soft sheets have worked well.
3. First, rub the brisket with salt, then with a mixture of multi-colored peppers. In this form, the brisket should lie for 10 minutes - this is a kind of dry marinating to quickly absorb the salt.
4. Smoked paprika is not rubbed into meat. Sprinkle the brisket on all sides with red powder and lightly pat it with your fingers.
5. Two large garlic cloves are cut into thin cubes. Using the tip of a knife, make indentations in the brisket and push the garlic into the resulting holes.
6. Lay out the sheet of foil so that the shiny side is on the inside. Place a couple of bay leaves on the brisket.
7. Pack the meat in foil. The brisket should be wrapped in two or three layers of foil. The edges of the foil are carefully tucked in. The brisket is placed in a flat ceramic dish and placed on the middle level of the oven.
8. The brisket will be baked in foil for an hour at 180 degrees. It is advisable to turn on the convection mode.
9. Place the baked brisket on a plate and unpack it there. Convection will help the brisket develop a crust, despite several layers of foil. A little fat will be rendered: since it is thoroughly soaked in spices, it is suitable for gravy.
10. Hot brisket can be eaten immediately, but the real taste of the dish will appear after a while - after keeping the baked pork in the refrigerator. Then the layer of lard will stabilize, thicken and become similar to smoked ham. Therefore, the cooled brisket is wrapped in a clean sheet of foil and sent to the freezer.
11. Baked brisket is served chilled.A good addition is spicy kebab ketchup.
12. Baked brisket can be stored in the freezer for a long time, and you will always have a delicious breakfast meat.
