I want to share with you a recipe for a delicious pork belly appetizer. Hot salted underwort in onion skins turns out to be incredibly tasty, tender and very aromatic.
Cooking description:
The pork belly is the lower part of the pork carcass. It got its name from the old word "womb". This is the portion from the bottom of the belly to the back leg with layers of meat. Great for salting and baking. The onion skins are a great snack, both warm and cold. Delicate, fragrant and delicious, eaten in minutes. There is absolutely no smell from onion peel, only a beautiful color and a slightly smoked aroma. I would like to share with you a recipe for how to cook underwings in onion skins.
Purpose: For lunch / For dinner
Main ingredient: Meat / Pork
Dish: Snacks
Ingredients:
- Underwings - 600 Grams
- Water - 1 Liter
- Onion Husk - 5 Grams (two large handfuls)
- Salt - 100 grams (coarse, not iodized)
- Bay leaf - 2 pieces
- Allspice - 5 Pieces
- Garlic - 1 Piece (head)
Number of Servings: 5-6
How to cook "Underwings in Onion Husk"
Prepare your ingredients. Wash the onion skins well. Use a dark saucepan as onion skins can stain it. Fill with water. Put on fire to boil the water with the husk. Cut three garlic cloves into wedges. Add bay leaf, allspice, salt to the boiling onion husk. Boil for 2 minutes. Add the underwire to the brine. Simmer for 20 minutes. After 20 minutes add the sliced garlic. Cook for another 10 minutes. Then cover with onion skins and leave to cool. When the onion broth has cooled, refrigerate for 10-12 hours.
