Pork cooked in onion skins
Made from everyday ingredients — a delicious everyday appetizer! Pork in onion skins is very easy to make. Boiling it first leaves it wonderfully tender and aromatic. You can make a batch to keep on hand and store portioned pieces in the freezer.
Cooking method
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Step 1:
How do you make pork in onion skins? Gather your ingredients. For the meat, use pork belly with good streaks of lean meat. Rinse it well and pat it dry with paper towels. Cut the belly into portion-sized pieces. If there's skin on it, leave it — it's both tastier and better-looking that way.
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Step 2:
Take a pot big enough to cook the meat. Pour in the water and add the onion skins — I'd suggest rinsing them under water first. Set the pot with the skins over medium heat.
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Step 3:
Bring the water to a boil, add the salt, and let the brew simmer for 20 minutes.
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Step 4:
Put the pork pieces into the boiling liquid. Bring it back to a boil and cook the meat for 10 minutes from the moment it boils, over low heat. Then turn off the heat and leave the pork in the brine until it cools completely.
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Step 5:
Peel the garlic and mince it however you like — chop it, press it, or grate it. Put the minced garlic in a separate bowl and add the pepper and the spices you use for curing salo. Pick the amount and the mix to your own taste and what you have on hand.
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Step 6:
Mix it together well.
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Step 7:
Take the cooled belly out of the brew and blot it with paper towels. Rub the pieces with the spice mixture and put them in the fridge. The pork will be ready in 12 hours.
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Step 8:
Store the pork in onion skins wrapped in plastic wrap or foil, in the freezer.
- To serve, slice the pork thinly and put it out alongside other cured-meat treats or on its own. Sharp horseradish-based sauces, mustard, ketchup, marinades, and pickles all go well with the slices.
- Since everyone's threshold for salty, sweet, bitter, sharp, sour, and hot is different, always add spices and seasonings to your own taste! If you're using a particular seasoning for the first time, keep in mind that some spices are especially important not to overdo (chili pepper, for instance).
- For how to choose the perfect pot for soup, porridge, or pickling cucumbers, read the article about pots.
- For cooking, it's best to use filtered or bottled water with a neutral taste. If you use tap water, keep in mind it can give the dish an unpleasant off-flavor.
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Ground red pepper - 318 kcal/100g
- Herb mixture - 259 kcal/100g
- Onion husk - 0 kcal/100g
- Pork brisket - 155 kcal/100g
