Instructions
- Choose the most lean brisket (minimum fat). The skin is very important to us, it gives the dish a crispy crust.
- Cook in a slow cooker for 60 minutes in the "Soup" mode, adding 2 tsp of salt to the water for full readiness in a slow cooker. After cooking, remove and, without letting it cool, sprinkle the skin with salt (1 tsp.). RUB salt into the skin.
- Bake in the oven for 60 minutes at a temperature of 250 degrees. Turn on the top grill for 10 minutes to get a crispy crust. If there is no grill, then fry in vegetable oil in a frying pan (skin down).And now in more detail: Crispy pork is popular in China and Thailand. But in China they use a lot of spices, so all the recipes on the Internet are quite complicated and long. And my recipe was brought from Thailand, and it is very simple. Nothing else is needed except meat and salt. Even a young hostess can cope. The meat turns out juicy and fragrant, the smell is similar to a barbecue and spreads throughout the entrance of our house. This recipe is good because it can replace any sausage and smoked meat. The finished meat can be cut into thin slices for sandwiches, or it can be cut into thick slices and quickly fried with rice, chili pepper and vegetables. In salads, too, it is much tastier than the banal boiled chicken. But just cutting off a hot slice of baked brisket is very tasty with any side dish and any sauce. So, first we buy 1 kilogram of lean pork belly with skin. The less fat, the tastier (although fat lovers can choose the fat content to their liking, it will be delicious anyway!). The most delicate skin of a pig is on the abdomen, these pieces are easily recognized by the presence of nipples. 1 kilogram of brisket is a narrow and long piece, which I usually cut into 2 shorter pieces. Meat is cooked in a slow cooker without any spices. You only need to pour the meat with water to the upper parts of the bowl and add 2 tsp of ordinary salt. Cook for 60 minutes in the "Soup" mode. Immediately after cooking, remove and place on a plate. Without letting it cool down until the skin is steamed and becomes moist, sprinkle the skin thickly with ordinary table salt (you will need about 1 teaspoon per 1 kg of meat) and gently rub the salt into the skin. Try not to get salt on the sides of the meat, where there is no skin. This is important, otherwise the meat may become stiff and dry. I repeat: rub only the skin itself with salt before baking! Salt will draw out moisture and make the skin crispy. But you can't sprinkle or rub salt on the other sides of the piece! Spices are also not needed. Put the meat in a baking dish without a lid. We put it in the oven for 60 minutes at a temperature of 250 degrees (yes, such a high temperature is necessary!). To prevent splashes from staining the oven, you can cover the meat with foil, but do not wrap anything, just put the foil on top of the meat. Heating of the top + bottom. After an hour, turn on only one upper grill in the oven and remove the foil. The temperature is still 250 degrees. After 10 minutes, turn off and immediately remove the dish. You can not leave it in the oven, so as not to burn. If you have an oven without a grill, the skin will not be crispy. However, this is not a problem. Take a frying pan, heat 50 ml of vegetable oil, put the meat there with the skin down and fry under the lid (so that it does not splash). The skin will also become crispy. Then the excess oil will flow out onto the napkin.
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