Useful Tips

Pork belly at home


Meat rolls always look very impressive on the table. In addition, using the same technology and only changing the fillings, you can cook completely different dishes to taste. As for the complexity of cutting under the roll, it’s a myth! What are you now and see.

Take a whole piece of beef or pork pulp (neck, bone-removed shoulder blade or brisket - from 600 g to 2 kg). Put the meat on a cutting board. Make an incision in the center along the fibers, not reaching the bottom 1/2 cm.

Push apart meat with your hands and make deep transverse cuts inside the pieces of the reservoir on the right and left, along, not reaching each edge 1/2 cm.

Reveal a piece of meat like a book.

Incise if there are thickened places, cover the meat with a film and beat it with a hammer so that the layer thickness is from 5 mm to 1.5 cm, depending on the size of the piece itself. Next, lay the minced meat on the meat, fold, tie with twine and proceed according to the recipe

In order to accurately and quickly cut meat into a roll layer (even if this is your first time doing it), you need two things: a good sharp meat knife or a “chef's” knife, as well as the ability to not make sudden movements. Having cut the meat for an extra couple of centimeters, you run the risk of ending the evening with beef stroganoff instead of roll.

Oven-baked brisket at home - step by step recipe photo

Home-made meat products are always in demand among households and guests. Prepare the brisket at home to please loved ones, the housewife will help a photo recipe of boiled-baked brisket.

To cook pork belly you need:

  • The breast on the skin is 1.2 - 1.3 kg.
  • Bow.
  • Carrot.
  • Peppercorns
  • Water - 1.5 liters.
  • Salt.
  • A set of spices (pepper, paprika, nutmeg).


1. Wash brisket under the tap. If there are dirt on the skin, then these places need to be cleaned with a knife.

2. Put the brisket into the pan. Pour water. She must cover the meat. Cut the onion and carrot into large pieces and put in a saucepan for meat. Send there 5-6 peas of pepper, salt to taste and a couple of bay leaves.

3. On high heat, heat the contents to a boil, remove the foam, switch the stove to moderate heat and cook the brisket under the lid until cooked. Usually this process takes 90 - 100 minutes.

4. Remove the brisket onto a plate. Mix spices for two tbsp. tablespoons and coat the brisket on all sides.

5. Place the meat on a baking sheet or in a heat-resistant form. Put in the oven. Bake brisket at +180 degrees for about an hour.

6. It remains to cool the home-cooked-baked brisket and serve it on the table.

How to salt brisket yourself at home

The fragrant light-salted brisket of home cooking will cause only admiration in the eyes of girlfriends and households. At the same time, it is prepared from simple products, and the technology is not too complicated.


  • Fresh pork brisket - 1 kg.
  • Salt - 1-2 tsp.
  • Spices to the taste of the hostess / household.
  • Garlic - 1 head (or less).

Algorithm of actions:

  1. For salting, you need to choose the most accurate and beautiful brisket, some housewives do not even recommend washing it, but recommend just scraping it with a knife, removing adhered garbage.
  2. If you wish, you can still rinse the brisket under cold water, then carefully shake off and remove the remaining water with a paper towel.
  3. Peel the garlic, rinse the teeth under water. Cut into large cubes.
  4. Cut the breast with a thin sharp knife, pour a little salt into the holes and insert the pieces of garlic.
  5. Then sprinkle abundantly with salt and selected spices, rub the salty aromatic mixture into the surface of the brisket.
  6. Take a flap of ordinary cotton fabric (naturally clean). Wrap the breast in a cloth and leave it in the kitchen. At room temperature, salting should take place during the day.
  7. Next, transfer the brisket to another flap and send it to a very cold place, where it can still stand for a day.

Now the brisket is ready for use, since the pickling piece was large enough, the family will not be able to eat it right away, so it is necessary to cut it into smaller pieces, leave something for food, and store the rest in the freezer.

Smoked brisket at home

Salting is one of the oldest and most proven recipes for Russian housewives. Smoking used to be no less popular; today you can try to master the preparation of this delicious dish. Moreover, smoking will be conditional, but the color and aroma are provided.


  • Pork belly - 1.5-2 kg.
  • Garlic - 1 head.
  • Salt - 4 tbsp. l
  • Husk from onions.
  • Smoked sausage - 70 gr.
  • Seasonings - zira, pepper (black and red), coriander.
  • Parsley and bay leaf.
  • Honey.
  • Mustard.

Algorithm of actions:

  1. Rinse the breast, dry with a towel.
  2. Slices of garlic in a prepared piece.
  3. In an enameled pan, put all the spices on the bottom, bay leaf, washed and chopped parsley, washed onion husk.
  4. Lower the brisket into the same pan, and so that the skin is on top.
  5. Cut the smoked sausage into circles and also put in the pan.
  6. Boil water, cool slightly. Gently pour hot water into the pot with brisket and spices. Press down with a plate / lid and weight so that it does not pop up.
  7. Put on fire, after boiling pour a little salt and add honey. Boil the breast for 1.5 hours. Remove from the broth.
  8. Prepare the mixture for the marinade - mix mustard, red and black peppers, spices, crushed clove of garlic. The resulting mass is good to rub the brisket.
  9. Wrap in cotton, then foil. Put in a large container, press down with a load.
  10. After complete cooling, remove the cooked smoked brisket in the cold.

Although there was no smoking, the brisket prepared in this way will be very fragrant and tender.

Onion husk recipe

It is known that onion peel is a very strong natural dye; it is most actively used by housewives for dyeing Easter eggs. But in this case, onion husk will play a role in marinating the brisket, and will also help to acquire a pleasant ruddy tint to the final product.


  • Pork belly - 1 kg.
  • Onion peel, shot from 5-6 bulbs.
  • Garlic - 3 cloves.
  • Salt - 2 tbsp.
  • Water - 2 l. or a little more.
  • Spices, like sweet peas, cloves, laurel, black and / or hot peppers.

Algorithm of actions:

  1. Prepare the marinade: add salt, all spices and onion husks to the water.
  2. After boiling the aromatic marinade, put the brisket there.
  3. Make a minimum fire, cook for an hour and a half (no less).
  4. At the end of cooking, remove the brisket from the marinade.

Some housewives invite relatives to taste the still hot dishes. Others let the brisket cool, but in either case, the dish is eaten very quickly.

Boiled homemade brisket with garlic

Cooked homemade brisket is a wonderful dish, suitable for celebratory occasions and for daily snacks. After cooking, it becomes very soft, which is positively appreciated by people of age. The brisket, cooked with a lot of garlic, which gives a delicate aroma to the finished dish, is especially good.


  • Breast - 0.8-1 kg.
  • Salt - 150 gr.
  • Water - 2 l.
  • Spices (lavrushka, peppers, coriander, cloves, zira).
  • Garlic - 5-7 cloves.
  • Black pepper, red pepper, dry adjika for the preparation of marinade.

Algorithm of actions:

  1. Salt water, add spices. Boil.
  2. Gently lower the brisket into boiling water. There should not be much water, experienced housewives note that the dish is tastier when the water is initially two fingers taller than meat.
  3. The cooking process is continued for 40 minutes.
  4. Leave to cool without removing from pan. When the brisket is completely cold, you can begin to marinate.
  5. Mix the indicated or favorite spices (salt is no longer required) and crushed garlic cloves.
  6. Aromatic marinade is good to grease the meat.
  7. Wrap in foil sheet. Hide in the cold.

It is advisable to endure the night (or day), and then begin the magical tasting process.

How to make pork belly roll

Interestingly, the pork belly is suitable not only for salting or baking a whole piece, but also for making roll. This homemade delicacy is far superior in taste to store products. It is good for slicing meat on the festive table, and for sandwiches for breakfast.


  • Pork belly - 1-1.2 kg.
  • Garlic - head (or slightly less).
  • Ground peppers.
  • Salt - 1 tbsp. l

Algorithm of actions:

  1. Rinse the fresh breast carefully. Pat dry with a paper towel.
  2. Next, cut the skin, and not from the whole layer, but from the part that will be inside the roll (about half).
  3. Cut the remaining skin and meat. Paste slices of peeled garlic into the punctures. Grate a piece of salt well, then repeat the rubbing process, but use spices.
  4. Roll up so that the skin remains on top. Tie the roll with a thick thread so that it does not unfold.
  5. Next, wrap the semi-finished product in foil so that there are no holes and holes.
  6. Bake for about 2 hours on a baking sheet.

Toward the end of the baking process, remove the foil and wait until a golden crust appears. Serving the dish is best cold, but with amazing aromas from the kitchen, it is possible that the family will require tasting much earlier.

How to cook pork belly in foil

Previously, the housewives had a problem so that the meat was completely cooked, it was necessary to keep it in the oven for several hours. During this time, the top of the brisket usually burnt, became dry and tasteless. Now the situation is saved by ordinary food foil, which allows you to save juiciness.


  • Pork brisket - 1 kg.
  • Bay leaf.
  • A mixture of aromatic herbs and spices.
  • Salt.
  • Garlic - 5-10 cloves.

Algorithm of actions:

  1. To wash or not to wash the brisket, the hostess decides for herself. If the meat is filled with water, then you need to dry it.
  2. Chop the garlic. Make a lot of punctures on the surface with a sharp knife, in each hide a piece of garlic and a piece of bay leaf.
  3. Grate the entire surface with a mixture of salt, herbs and spices.
  4. Lay the brisket on a large sheet of foil, wrap, avoiding open spaces.
  5. Put in the oven. Bake for 2 hours.
  6. Then slightly open and a little brown.

Easy, just prepared, but the taste is amazing, many words of gratitude will be heard by the hostess from relatives and friends who came to the tasting.

The recipe for pork belly in a bag or sleeve

Foil baking is one of the most convenient ways, and the meat remains tender, and the pan does not need to be washed. The competition in this plan foil can only be a sleeve or a bag for baking. In this case, the meat will turn out even more tender.


  • Pork knuckle (with large layers of meat) - 1 kg.
  • Salt.
  • Lemon for pickling.
  • Garlic - 5 cloves.
  • Vegetable oil.
  • Spices for meat / brisket.
  • Some greens.

Algorithm of actions:

  1. Breast is best taken lean, with thin layers of fat and thick layers of meat. The pickling process plays a very important role in this recipe.
  2. First, prepare the marinade, grind spices, salt in oil, add lemon juice.
  3. Rinse the breast with water. Wipe dry.
  4. Insert the garlic slices into the incisions. Grate a piece of meat on all sides with a delicious marinade with a pleasant lemon smell.
  5. Leave under cover / foil for 40 minutes.
  6. Put the piece in the baking bag / sleeve. Close the edges tightly.
  7. Bake until almost ready.
  8. Make punctures in a bag and wait until the meat becomes pleasantly ruddy in appearance.

A hot boiled potato and pickled cucumber from the refrigerator are good for such a dish.

How to make a delicious pork belly in brine

Returning to the pickling process, I would like to offer one more recipe. In itself, it is very simple, a novice mistress will easily master it. The difficulty is that 5 days should pass before serving. Of these five days, four will be required to stay in the brine, the fifth day - in fact, for pickling.


  • Breast - 1 kg.
  • Salt - 1-2 tbsp. l
  • Ground paprika - 1 tsp.
  • Garlic - 5 cloves.
  • Ground pepper.
  • Laurel.
  • Peppercorns
  • Clove - 2-3 pcs.
  • Water - 1 l.
  • Liquid smoke - 1 tbsp. l

Algorithm of actions:

  1. First, prepare a brine from water, salt and all spices. Just boil for 2 minutes and turn it off.
  2. When the brine has cooled, pour in liquid smoke.
  3. Put washed and dry brisket in brine. Turn over from time to time. Withstand 4 days, you can crush oppression.
  4. Paprika, crushed garlic and pepper mix.
  5. Grate slices of brisket with aromatic mixture.
  6. Hold in the refrigerator for a day.

To control that dishonest households do not start tasting ahead of time.

Tips & Tricks

Breast is better to take with large layers of meat than fat.

Rinse the meat, preferably from sand and debris, then pat dry.

Use garlic in its entirety, laying in cuts, or crushed. Then mix with other spices and grate the meat.

Cut the salted brisket into small portions, store in the freezer. Baked - eat for several days.