Simple Homemade Pork Belly Brine Recipe

A delicious, flavorful snack. Doesnʼt sit on the table for long! How to salt pork belly at home? Itʼs very simple and wonʼt be difficult. This is the best addition to a plate of borscht. Try it and see for yourself!
cook time: 48h
Lucas Halstead
Simple Homemade Pork Belly Brine Recipe

Nutrition Facts (per serving)

137
Calories
6g
Fat
1g
Carbs
18g
Protein

Ingredients (20 portions)

Basic:

Garlic 6 clove
Ground black pepper 1 tsp
Salt 150 g
Caraway (ground) 1 tsp
Paprika 2 tsp
Pork belly 1 kg

Recipe instructions

Step 1

Step 1
How to salt pork belly at home? Prepare the ingredients we will need. The main success, of course, lies in the brisket itself — it should be a beautiful color, with a pleasant aroma and intact skin, there should be quite a lot of meat layers, the lard should be light, slightly pinkish, but in no case yellowish — this is the first sign of a stale product.

Step 2

Step 2
First thoroughly clean each piece of brisket with a sharp knife to remove any remaining dirt from all sides, then rinse well under running water, and when excess water has drained, pat the brisket with a paper towel and make several transverse cuts — not all the way, but about 2/3 of the way through.

Step 3

Step 3
Garlic is a must-have ingredient; it will add a unique flavor to the finished brisket. I use quite a lot, but you can adjust the amount of garlic to suit your taste preferences. Peel the garlic and pass it through a press or grate it on the finest grater and thoroughly rub it all over the brisket.

Step 4

Step 4
Take spices to taste — these can be different types of peppers or a mixture of them ready-made, coriander, dry garlic (if for some reason you didn’t take fresh), etc. Today I have ground black pepper, paprika and ground cumin, which is sold specifically for basturma

Step 5

Step 5
Mix the spices, sprinkle each piece with them and rub the brisket well with a mixture of garlic and spices on all sides.

Step 6

Step 6
Place each piece on parchment (or clean cotton cloth or foil) and sprinkle generously with salt, paying attention to the cuts too. There is no need to worry that the brisket will be too salty — it will take exactly as much salt as needed, no more, no less

Step 7

Step 7
Wrap each piece in paper and place in a container. Place in the refrigerator for 24 hours — during this time it will have time to salt well and become saturated with the aroma of spices and garlic.

Step 8

Step 8
After 24 hours, the brisket is almost ready. Remove the paper from it, rinse it off salt and excess spices in water and dry it with a paper towel.

Step 9

Step 9
In principle, in this form the brisket is already ready for consumption, but it will become even tastier if you wrap it in foil (again, you can use paper or thin cloth) and put it in the refrigerator for another 24 hours or in the freezer for 12 hours

Step 10

Step 10
Brisket is also perfectly stored in foil — you can safely store it in the refrigerator for a week, in the freezer for no more than a month. But for me it usually doesn’t linger that long and is eaten much faster

Step 11

Step 11
Using a sharp knife, thinly slice the delicious homemade garlic brisket and try it.

Step 12

Step 12
Bon appetit!

Additional rubrics

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