Pork belly in spicy marinade
10 servings
125 minutes
Pork belly in spicy marinade is a dish rooted in Russian cuisine, where special attention is paid to the combination of rich meat flavor and aromatic spices. The marinade made from horseradish, paprika, garlic powder, and sumac gives the meat brightness and spiciness, while mustard oil adds richness. Slow roasting makes the belly extraordinarily juicy, and subsequent cooling allows the flavors to penetrate deeper into the meat. The dish is perfect for festive gatherings or cozy family dinners. It can be served hot or cold, sliced thinly. Pork belly pairs wonderfully with rye bread, pickled vegetables, and spicy sauces, creating a harmony of flavors that captivates from the first bite.
1
Put the horseradish in a deep bowl and squeeze the juice of a lemon wedge.
- Table horseradish: 3 tablespoons
- Lemon: 1 piece
2
Salt and pepper.
- Salt: 0.5 teaspoon
- Ground pepper mix: 0.5 teaspoon
3
Add paprika and garlic powder.
- Paprika: 1 teaspoon
- Garlic powder: 1 teaspoon
4
Add sumac.
- Sumac: 1 teaspoon
5
Then season with ground ginger.
- Ground ginger: 1 teaspoon
6
Shuffle
7
Add mustard oil and mix again.
- Mustard oil: 1 tablespoon
8
Thoroughly coat the meat with the prepared sauce on all sides and place it in foil.
- Pork belly: 850 g
9
Wrap and send to a preheated oven at 190 degrees for 30 minutes. After half an hour, reduce the temperature to 160 degrees and bake for another 1.5 hours.
10
Cool the meat without opening the foil. Once it is completely cool, place it in the refrigerator (again without opening) for at least 3 hours.
11
Juicy brisket is ready.