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Smoked brisket in onion husks with liquid smoke

Onion-Skin "Smoked" Pork Belly with Liquid Smoke

Delicious pork belly to slice up as a snack or with tea — definitely give it a try. Cooked in onion skins, it looks smoked but is far better for you than any cured meat — and, to my taste, it's even tastier! It's not hard to make, and you'll be glad you did.

alexey3692

Recipe author

Smoked brisket in onion husks with liquid smoke

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Composition / ingredients

Servings:

Pork belly

700

Salt

Ground black pepper

Garlic

Bay leaf

Honey

Onion skins

Sumac

Liquid smoke

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 53 % 16 g

Fats 17 % 5 g

Carbohydrates 30 % 9 g

157 kcal

GI: 22 / 0 / 78

Cooking method

Step 1:

How do you cook pork belly in onion skins? First, gather your ingredients. You'll need a 2–3 liter pot the belly fits in comfortably. Keep in mind that onion skins stain, so use a pot you don't mind discoloring, or a non-enamel one (the pigment soaks into enamel). Rinse the onion skins well, cover them with water, and set the pot over the heat.
Step 2:

Use enough water so the belly will be fully submerged once you add it (keep that in mind when choosing your pot). Add the pepper, bay leaf, salt, sumac, honey, and liquid smoke, and wait for it to come to a boil.
Step 3:

Once the water boils, lower the pork belly in and set an unpeeled head of garlic, cut crosswise in half, on top. Cook the meat with the skins and spices for 15 minutes.
Step 4:

When the cooking time is up, take the pot off the heat and let the belly sit in it for 4 hours to steep and cool. Then put it in the fridge, broth and all, overnight.
Step 5:

In the morning, lift the belly out of the brine and cut it into thin slices. Enjoy!

Remember, a great dish starts with good ingredients — use fresh meat for this recipe. A few tips for choosing pork belly:
To pick a good-quality pork belly, look at a cut end. The layers of fat and meat should be even and alternating; the streaks of fat should be white with a faint pink tinge, and the meat itself pink. The texture should be uniform. If you see dark spots or yellowish fat, it's best to pass.
Onion-skin pork belly is most convenient to make the night before. Overnight it soaks up the flavors and is tender and fragrant by morning. If you're planning a picnic or a family gathering, this is the way to go — a wonderful snack, guaranteed!
Since everyone's tolerance for salt, sweet, bitter, sharp, sour, and heat is different, always add seasonings to your own taste. If you're using a spice for the first time, keep in mind that some are especially easy to overdo (chili pepper, for one).