🍗 DO NOT FRY! My grandfather gave me this trick/technique for cooking pork belly.

I'll take the cheapest meat! I don't fry, I don't cook! An excellent homemade pork belly appetizer that my grandfather taught me to make! Everyone asks for the recipe! It was so delicious that all the guests were shocked. Pork belly is a great appetizer. With this recipe, pork belly always turns out tasty, appetizing and beautiful. If you love pork belly, be sure to try this incredibly delicious recipe. Pork belly has never been so tender and soft.

Cooking recipe and ingredients:

1.3 kg pork belly.
Divide into 2 parts.
Fill with cold water.
1 tablespoon salt.
8 tablespoons of vinegar 9%.
2 tablespoons sugar.
After the water boils, remove the foam.
Cook over low heat for 1 hour.
Pour 1.5 liters of water into the pan.
1 teaspoon of Provencal herbs.
1 tablespoon salt.
3 bay leaves.
Black peppercorns.
Mix well.
Bring to a boil and cook for 2-3 minutes.
Cover with a lid and let cool completely.
1 hour later.
Cover with a lid and let cool completely.
Place the second piece of pork belly in a deep bowl.
Pour in the prepared broth.
Cover with cling film.
Place in the refrigerator for 5-6 hours.
Dry with a paper towel.
2 cloves of garlic.
Lubricate surface well.
Sprinkle with paprika.
Lubricate surface well.
Wrap in foil.
Place in the refrigerator overnight.
6 hours later.
Dry with a paper towel.
Black pepper.
Provencal herbs.
2 cloves of garlic.
Grease the surface well with spices.
Wrap with parchment paper.
Wrap in 2 layers of foil.
Bake in the oven at 190°C for 1 hour.
1 hour later.
Cut the foil.
Collect your own juice.
1/3 teaspoon paprika.
1/2 teaspoon honey.
Mix well.
Lubricate the surface.
Bake for another 10 minutes at 180°C.
Everything is fine.
mmm... what a scent.
This is a brilliant recipe!
I recommend it to everyone.
Everything worked out!
Please write to me, which one did you like the most?
Thank you for watching and the great comments.
Bon appetit!

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