Stewed pork belly with carrots and onions

Category: Meat dishes
Stewed pork belly with carrots and onions

Ingredients

brisket 500 BC
turnip onion large 2 pcs.
big carrots 2 pcs.
spice mix five spices taste
salt taste
dry white wine 120 ml.
honey 1 tbsp. l.
ground black pepper taste
thyme bundle.
vegetable oil 1-2 tbsp. l.

Cooking method

  • Stewed pork belly with carrots and onionsWash and dry the brisket. Season with salt and pepper. Rub into meat. Leave on for 30 minutes.
  • Stewed pork belly with carrots and onionsHeat the pan well and fry the brisket on all sides until lightly golden brown. Start frying on the side with more fat.
  • Stewed pork belly with carrots and onionsCut the onion into half rings. Fry until golden brown. Pour in wine.
  • Stewed pork belly with carrots and onionsAdd honey. Mix.
  • Stewed pork belly with carrots and onionsAdd the five spice mixture. Stir, bring to a boil, salt.
  • Stewed pork belly with carrots and onionsPlace the onion in a baking dish.
  • Stewed pork belly with carrots and onionsPeel the carrots, cut into large pieces. Blanch for 5-8 minutes in boiling water. Throw in a colander. Allow water to drain.
  • Stewed pork belly with carrots and onionsPlace brisket and carrots on top of the onion. Lightly salt the carrots. Add thyme. Cover the form with foil.
  • Stewed pork belly with carrots and onionsPut the form in an oven preheated to 120 degrees for 2.5 hours.
  • Stewed pork belly with carrots and onionsTake out, cut and serve.
  • Stewed pork belly with carrots and onions
  • Stewed pork belly with carrots and onions
  • Cooking is not difficult, the main thing is to do it with love for your loved ones!

The dish is designed for

4 servings

Cooking program:

oven, stove

Note

Delicious! Recommend!

kirpochka
How delicious !!)) Already drooling)))
ang-kay
Nataliya, Thank you. Very tasty meat turns out)
kirpochka
Angela, I took it to bookmarks))
Tusya Tasya
Angela, what do you think you can add instead of fresh thyme? It is not there until spring.
ang-kay
Natasha, yes you can add nothing or put what you love)
Tusya Tasya
What do you have in the Five Spices?
ang-kay
It is a classic Chinese herb. I buy from them. Includes: Chinese cassia cinnamon (can be substituted for regular), star anise, Sichuan pepper, cloves, fennel seeds.
Kapet
The recipe is excellent, proven! Sometimes I make such a brisket, in a very similar manner, here: Baking and baking dish # 257... Tomorrow I'll cook this again, - the brisket is already marinated in Salted chili peppers (paste) by Admin, in the fridge ...

One problem with this recipe: the way I get this brisket, it is too soft. It is not possible to carefully cut with a knife after baking - the meat is tender, and even under a very sharp knife, when cutting, it creeps into pieces and fibers. That is, everything is fine in this dish, except for the "presentation" after cutting. So I think - maybe first, before baking, carefully cut such a brisket into portioned pieces, across, but not completely, so that the piece is still whole, and tie it with a culinary thread so that it does not break up into molecules when baking ... and it will be easier to cut / distribute it to eaters ... What do you think?

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