My Spanish grandfather taught me this trick/technique for cooking pork belly
Recipe and ingredients:
Divide 1.3 kg pork belly into 2 parts.
Water.
1 tablespoon salt.
2 tablespoons sugar.
8 tablespoons vinegar.
mix well.
Place the brisket in the pan.
After the water boils, skim off the foam.
Cook over low heat for 1 hour.
Second part of the pork belly.
Remove unnecessary parts.
Pour 1.5 liters of water into the pan.
1 tablespoon salt.
1 teaspoon of Provencal herbs.
Black peppercorns.
4 bay leaves.
Mix well.
Bring to a boil and cook for 2-3 minutes.
allow to cool completely.
Place a piece of pork belly in a bowl of broth.
Cover with cling film and refrigerate for 5-6 hours.
After 1 hour.
allow to cool completely.
Dry with a paper towel.
3 cloves of garlic.
Grease the meat well.
Paprika.
black pepper.
Wrap in foil.
Place in the refrigerator overnight.
6 hours later.
Dry with a paper towel.
Provencal herbs.
Black pepper.
3 cloves of garlic.
Grease the surface well with spices.
Wrap the meat in parchment paper.
Wrap in 2 layers of foil.
Bake in the oven at 190°C for 1 hour.
1 hour later.
Cut off the foil and parchment.
Collect meat juices.
1/3 teaspoon paprika.
1/2 teaspoon honey.
Mix well.
Lubricate the surface.
Bake for another 10 minutes at 180°C.
mmm... what a scent.
Everything worked out!
Garnish:
1 carrot.
Cut like in the video.
Vegetable fat.
1 spoonful of salt.
1 spoonful of sugar.
2 tablespoons vinegar.
fry in a frying pan.
Chapignons.
Cut like in the video.
Cauliflower.
Cut like in the video.
fry in a frying pan.
black pepper.
Cover with a lid and cook for 10-15 minutes.
Bon appetit!