Pork fat in onion peel

If you want to prepare pork fat in a new way, try curing it in onion peel. This method has several advantages over the usual one. Firstly, it is very quick – in just a few hours, the pork fat is ready to eat. Secondly, it is suitable for any pork fat, even with a layer of fat, as it becomes soft and tender after boiling. And finally, pork fat in onion peel has a wonderful golden hue and an aromatic garlic flavor that will leave any gourmet indifferent.

Yield: 20 servings (1 kilogram of pork fat).

Cooking time: 8 hours.

Caloric content: 228 kcal per 100 grams of the dish.

Ingredients

• pork belly – 1 kg;
• regular water – 1 l;
• rock salt – 150 g;
• medium onion – 1 pc;
• onion peel – 1 bowl;
• black peppercorns – 0.5 tsp;
• allspice – 0.5 tsp;
• coriander – 0.5 tsp;
• bay leaves – 4 pcs;
• garlic – 1.5 heads.

Preparation

1. Prepare the ingredients. Any pork fat can be used for curing in this recipe – from the back, belly, and with ribs, with or without meat marbling, as well as any thickness.

2. Make slits in the whole onion so that it can better impart its aroma and taste during boiling.

3. Pour water into a pot and add salt and all spices. Bring the brine to boil (for about 3 minutes after boiling).

4. Meanwhile, rinse the onion peel from dust and small debris.

5. Layer some of the peel at the bottom of another pot, and place the pork fat on top. It can be cut into 4 large pieces or left as two big halves.

6. Cover the pork fat with the remaining onion peel.

7. Once the brine has boiled for the required time, pour it into the pot with the pork belly.

8. Press the peel down with a plate of appropriate diameter, cover the pot with a lid, and place it on the heat. Boil everything on medium heat for exactly half an hour. After this time, turn off the heat and do nothing else – the pork fat should sit in the cooling brine for 6-8 hours.

9. Next, remove the pork belly from the pot – it has acquired a very beautiful golden-orange color and absorbed the flavors of the spices.

10. Peel the garlic and pass it through a press.

11. Rub the pieces of pork fat with the garlic paste on all sides.

12. Place the preparation on foil.

13. Wrap each piece separately.

14. Optionally, the thin foil can be wrapped in paper. Place the prepared blocks in the freezer for 2 hours. There, the moisture droplets in the pork belly will turn into ice crystals and loosen its structure. As a result, any pork fat, even the toughest and most sticky, will become soft and tender. After that, the preparations can be transferred to the refrigerator.

And so, the tenderest and tastiest pork fat in onion peel is ready and can be tasted. After freezing, it can be easily sliced into thin pieces and looks very appetizing and inviting. Such a platter can be put on a festive table, or simply eaten with black bread and mustard. The main thing is not to get carried away and stop in time.

Try it, enjoy your meal!