Contrary to popular belief, pork is not as fatty as it is said. It contains only 3 grams of fat per 100 grams of meat. On the other hand, it contains between 100 and 135 calories per 100 grams of meat, which makes it a good source of energy.
As the saying goes: everything is good in the pig, including the pork brisket, also sometimes called pork belly.
Pork brisket is a perfect second course for your special dinners. And with a few tricks and wise combinations, you will get a tasty dish. The result will not disappoint you. You can have small morsels of meat wrapped in a delicious strip of bacon, made crunchy during cooking, among many recipes to try.
Pork brisket is the piece of pork that is taken near the belly of the animal, just after the chest. It is mainly composed of the rib dish. It is one of the fattiest pieces of pork with more than 20% fat. However, the fat can be easily removed when it is prepared. But, if it is not defatted, this piece is very rich in cholesterol (82 mg / 100g), even if it brings potassium, sodium, and phosphorus to our body. Usually sold prepared, the pork is first boned and trimmed. If it is not sold fresh, it can then be salted.
This piece contains lipids that help reduce the risk of cardiovascular disease. Also, pork brisket is rich in protein, another source of energy for the body.
It is a piece that can be eaten as a simple weekday meal or on more special occasions like a family meal, for example. It can be prepared in many ways. All you need is a little imagination, the right ingredients, and the best tools.
The pork brisket can be prepared in many ways: marinated, grilled, braised, sautéed, baked, or even boiled. In the rest of the article, we will show you different recipes on different cooking apparatuses.
Preparing a pork loin in the smoker is a good way to maintain the flavor and provide the family with light and nutritious food. The preparation is simple and it is worth waiting for the cooking time.
By using a sharp knife, slice the pork brisket, leaving a fat layer at least one-quarter inch thick. According to most reviews, the Wüsthof 14″ Brisket Slicer, a single piece chrom-molybdenum-vanadium steel with a hollow edge, is the best brisket slicer. Don’t trim too much of the meat either.
Light the smoker by following the instructions provided by the manufacturer’s instructions. If it’s your first time making pork brisket, you don’t have a smoker yet and you would like to make a perfect smoked pork brisket, there are many options to choose from. You may choose to use the Camp Chef PG24MZG, a wood pellet grill. Add the wood according to the manufacturer’s specifications.
Heat the smoker to 250 degrees Fahrenheit, and while heating place the spices of your choice on top of the pork brisket. Salt and pepper can be more basic, but adding other flavors like lemon juice or herbs can also improve the flavor of the dish.
Place the pork on top of the smoker. The structure can let the fat fall out of the pork, preventing it from remaining in the brisket.
Place the brisket on the roasting pan when it is already well heated. Depending on the size of the meat, you should cook for approximately 25 minutes for each pound of meat. Keep a meat thermometer inside the brisket and cook until the internal temperature reaches 100 degrees.
Remove the roasted meat when it reaches this temperature and let it cool slightly. The meat continues to cook even outside the smoker, and the final temperature before serving must be 90 degrees.
Preheat the oven to 180°C. Make horizontal notches on the fat with a sharp knife (this will facilitate cutting).
Place in a sheet of baking paper on a baking sheet, then coarse salt mixed with the herbs.
Place the pork on the fat side and cook for one hour until the fat partially melts and becomes crispier.
Increase the temperature to 200 ° C. Turn the meat over, so that the fat/skin can be on top this time. Leave to cook for about one hour. The meat should become tender and the skin super crispy and golden.
Storage: The good news is this meat can be kept for two days (in the fridge) while keeping its crispness. Remember to reheat it in the oven at 180 ° C about 10 minutes before serving.
Preheat the oven to 180°C and incise the brisket in horizontal lines.
Place a sheet of baking paper on a baking sheet. Mix the salt with the herbs and place them on the baking sheet on an area equivalent to that of the pork brisket. Place the pork brisket on top, rind side down on the salt.
Cook for 1h30 to 1h40 then turn the meat, increase the temperature to 200°C and cook for about an hour until the skin becomes golden and crispy.
Remember to heat it in the oven (even cut) at very high temperature (220-250 °) in order to have a crispy skin. Normally, it stays that way for two days, but after that it tends to become more flexible.
You can opt for the sweet and savory, for example, onion confit, plum jam, or applesauce. A cherry tomato salad with mustard also goes well with the pork brisket.
The pork brisket can be grilled, pan-fried, slow-cooked, cooked in a casserole dish, or cooked in an oven. Cut into slices or pieces, the pork brisket can be marinated in spices and herbs, glazed with honey or soy sauce before being sautéed or grilled. It can also be served with fennel, green beans, potatoes, asparagus, and cabbage.
The pork brisket will keep for up to 3 days in the refrigerator and in its original packaging. It can also be frozen for a period not exceeding 3 months. Pork brisket is high in sodium, potassium, and phosphorus. It’s a rather fatty lump but with zero carbohydrate content.