2020-08-13 / test@t

Baked brisket with Asian spices

The brisket is a rather fatty meat, so it is better to serve something light, fresh and even slightly spicy with it as a side dish. For example, a salad of baked peppers, chili, orange slices, olives and arugula.

Ingredients

1 whole piece of pork belly weighing 1.8-2 kg
1 tbsp. l. curry powder
0.5 tbsp. l. freshly ground black pepper
1 tbsp. l. medium grinding salts
4 stems of lemongrass
4-5 shallots
5 cm fresh ginger root
1 red chili, optional

STEP-BY-STEP COOKING RECIPE

Step 1

If the brisket has skin, cut it crosswise with a sharp thin knife, without cutting through the meat, in increments of about 2 cm. The thick top layer of fat can also be cut. Combine curry, pepper and salt and rub the brisket on all sides, rubbing the spices into the meat. Leave for 1–2 hours at room temperature or up to 48 hours in the refrigerator. For long marinating, it is better to use glass or ceramic dishes covered with plastic.

Step 2

If the meat has been marinated in the refrigerator, let it come to room temperature in 1–2 hours before cooking. Preheat the oven to 230 ° C.

Step 3

Slice the lemongrass stems in half lengthways and lay them apart. Place on a parchment-lined baking sheet all over the bottom. Top with peeled shallots cut in half lengthways, thin circles of ginger, and chili rings (with or without seeds) if using.

Step 4

Place the brisket with the skin (or where the skin was) up on the baking sheet. Place in the bottom third of the oven. After 15 minutes. reduce the temperature to 160 ° C and bake for 1.5–2 hours. The meat should be very soft.

Preparation time

Cooking time

2h 30m

Servings

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