Our reader Irina Chasovikova shares a “smoked” pork belly recipe. A delight for the whole family.
Lard, bacon, and pork belly are the basic products of a high-fat, low-carb diet. We bet, the pork belly recipe sounds heartbreaking for the followers of a “balanced and proper” diet. Because in their world, “lard” can be in the same sentence with “diet” only if it also contains “never”, “terribly harmful” and “lots of calories”. Keto biohackers know that saturated fats are not dangerous for health and shape. Unless, of course, eating them with bread.
Every family certainly keeps own secret recipe of the most delicious pork belly in the world. Rebelsdiet.com reader Irina Chasovikova generously shares hers.
Other recipes from our collection of 11 Ukrainian foods you must try.
- 500 g pork belly
- 3 l water
- 370 g salt
- 100 g onion peel
- 4-5 garlic clove
- pepper (to taste)
- Cut the pork belly into pieces about 4×10 cm /1.5×4 inches and put them in a pan. Pour water with salt to cover the pork. For a liter of water, you need a half glass of salt.
- Wash the onion peel, and put it in a pan with pork belly. The more peel, the more intense will be the color. Cook until boiling, then reduce the heat a little (but keep it boiling) and simmer for about 20 minutes.
- Turn off the heat, and let cool right in the pan. The water will be brown, and the pork will look like smoked. While the pieces are still slightly warm, take them out and rub with garlic and pepper. Put into zip locks and place in the freezer. Take out as needed and store in a fridge. Finished eating? Get the next zip lock out of the freezer. Pork belly is eaten very quickly – cook it in advance!