Thanks to the presence of a thin layer of fat, the brisket becomes simply ideal for baking in the oven. During baking, melted lard soaks the meat and makes it soft and juicy. But you can achieve the unique taste of meat only by marinating it first. And again, aromatic spices, garlic, seasonings and herbs come to the rescue. You can bake pork belly simply by marinating it and placing it on a baking sheet, or bake it in foil. Pork belly baked in the oven This recipe is very easy to prepare, and the finished meat will exceed all your expectations. Using this recipe, you can cook any part of the pork carcass. The pork chops, tenderloin, etc. will turn out delicious.
Ingredients:
- Pork belly –700-800 gr.,
- Mix of spices for meat – 20 g.,
- French mustard beans - 2-3 tbsp. spoons,
- Garlic – 1 head,
- Sunflower oil – 2-3 tbsp. spoons,
- Salt – 2 teaspoon
Pork belly baked in the oven - recipe
Add the spice mixture to the meat in a bowl. In this case, I used a homemade spice blend of paprika, curry, black pepper, turmeric, cayenne, ground coriander, dried rosemary and thyme. This set of spices, of course, can be modified at your discretion. Add French beans to it.
Peel the garlic cloves and put them through a press into a bowl with the rest of the ingredients. Additionally, you can add chopped bay leaf.
Pour sunflower oil into the sauce. Stir the sauce.
To prevent the meat from being bland, add a little salt. Stir again.
Let's move on to the brisket. Rinse it with water. After this, dab it with a paper towel.
Brush the pork belly on all sides with the prepared marinade. To ensure that the brisket is properly saturated with the aroma of spices and marinated well, put it in the refrigerator for 4-5 hours. After this time it can be baked. Line a baking pan with parchment. Additionally, it can be lubricated with a small amount of vegetable oil. Place the brisket.
Turn on the oven at 170C. As you can see, the oven temperature is low enough to allow the meat to cook well inside. Place the mold in the oven. Pork belly baked in the oven for 50 minutes - one hour. The finished baked brisket should look something like the one in the photo.
It is best to cut it after it has cooled. Serve it to the table by cutting it crosswise into thin pieces. And don't forget to serve it with spicy horseradish. By the way, the most delicious horseradish is cooked. Enjoy your meal.
Pork belly baked in the oven. Photo
You can also cook pork belly in foil with lemons. The taste of baked meat is simply amazing. The lemons will soak the meat and give it a citrus flavor, and thanks to the foil, the meat will be very juicy.
Ingredients:
- Pork belly – 800-900 gr.,
- Ground black pepper – 0.5 teaspoons,
- Lemon – 1 pc.,
- Salt – 2 teaspoons,
- Garlic – 4-5 cloves,
- Bay leaf (ground) – 1 teaspoon
“Cold” or “dry” salting of pork belly usually takes a long time – at least several days. But you can cook tender meat with lard and the “hot” method. In just 15 hours you can enjoy tender home-cooked brisket. This method is very simple, and, at the same time, the result is always excellent. Even a beginner can brine a brisket this way. You can't buy this kind of meat in a store. Let's find out how to prepare brisket in brine, the most delicious recipe is in front of you.
Ingredients:
- pork belly – 500 g;
- table salt – 1/2 cup;
- bay leaf – 2 pcs.;
- allspice – 7-8 pcs.;
- dry adjika – 1.5 tbsp. l.;
- garlic – 1-2 cloves (in brine) + 1 clove for grating.
1. Choose a piece of pork belly according to your taste - with a predominance of meat or lard. I chose a moderately fatty piece with a lot of meat and small layers of fat. You can use pork with or without skin. Wash it in plenty of cold water and dry it with a towel or paper napkins. 
2. Prepare hot brine. It will require about a liter of clean water. Pour it into a saucepan and bring to a boil. Add salt. Don't be intimidated by the large amount of this ingredient, as the brisket ends up being moderately salty and spicy. Salt will prevent the brisket from spoiling during brining because it acts as a natural preservative. 
3. Prepare a bouquet of spices. Crush the allspice peas using a tablespoon or the flat side of a knife. Add salt after. 
4. This recipe also uses dry adjika. If you don’t have a ready-made mixture, you can prepare it yourself by mixing suneli hops (basil, celery, dill, hot peppers, parsley, cilantro, mint, marjoram, savory, fenugreek, hyssop and other Caucasian herbs) with dried garlic and other spices taste. Add adjika to the brine. 
5. Also put a couple of bay leaves in the saucepan. 
6. Peel 1-2 cloves of fresh garlic and, without chopping, throw into boiling water. 
7. When the brine returns to a boil, add the brisket to the brine and bring the brine back to a boil. From this point on, cook the pork for 5-7 minutes (depending on the size of the piece). Then remove the pan from the heat and leave at room temperature for 12-16 hours. While the brisket is in the brine, it will be saturated with the aroma and taste of the seasonings, salted well, and become very tender and tasty. Don't worry, it won't spoil.
By the way, to give the brisket an interesting golden hue, you can add a few handfuls of onion peels. You can see the recipe for brisket prepared in this way.
Just don’t forget to rinse it thoroughly, or better yet, soak it in cold water for several hours.
And to add a smoked taste, you can add 2-3 tablespoons of liquid smoke to the brine or smoke the finished brisket for 1.5-3 hours (depending on the type of smokehouse).
But the brisket prepared according to this recipe turns out tasty and appetizing, so I consider experiments unnecessary. 
8. Then remove and dry the brisket. 
9. Peel the remaining garlic and pass through a press or finely chop with a knife. Rub the garlic into the meat. 
10. Then wrap it in cling film and refrigerate for at least 3 hours. To make the brisket more dense and not crumble when slicing, you can place a weight of about 3 kg on top (a jar or bowl of water, etc.). 
11. And then you can cut the pork and taste it. This is how soft pink and juicy the brisket in brine turned out to be, this is the most delicious recipe in my humble opinion and according to the unofficial rating of my household. Therefore, I recommend that you try it too.
We also invite you to prepare
Pork belly is highly valued by food lovers - the meat in this part of the carcass is interspersed with layers of fat and, when cooked hot, is especially tender and tasty. Therefore, brisket is most often used for baking in the oven. If you do not roll it into a roll, but bake it in a layer, it will take a little time to cook, especially if you marinate it beforehand.
List of recipes in the article:
How to deliciously bake brisket
How to marinate brisket
The marinating process for brisket that you are going to bake in the oven is not superfluous at all. This gives the meat an additional opportunity to “ripen”, become more tender and softer, and be imbued with additional appetizing aromas of spices and herbs. Before marinating, rinse the brisket well, as it was chopped on a wooden block, which can leave sawdust and debris on the meat. If you get a piece with ribs, you can cut them off to prepare another dish, such as a roast.
For the marinade for a piece of brisket weighing 1–1.5 kg you will need:
- ground black and red hot pepper to taste
- 5–6 cloves of garlic
- 2 tsp salt
- dry herbs (basil, marjoram, oregano, rosemary)
- 2–3 tbsp. mustard
Pat the brisket dry with paper kitchen towels. If there is a skin on it, you don’t have to cut it off; the skin will help preserve the meat juice during baking. To marinate a piece of brisket, combine black and red hot pepper and salt in a small bowl. Add dry herbs to this mixture.
Place the brisket skin side down on a cutting board. Using the tip of a sharp knife, make 10-15 deep punctures at approximately equal intervals, but try not to cut through the meat. Pour a little prepared mixture with herbs into each puncture and insert half a clove of garlic. Mix the remaining mixture with 2-3 tablespoons of regular or Dijon mustard and thoroughly coat the piece of brisket on all sides with it.
Wrap the meat in cling film or wrap it in a plastic bag. If you want to bake the brisket soon, let it sit at room temperature for at least a couple of hours. If you plan to cook it the next day, put it in the refrigerator after an hour.
You can serve baked brisket with boiled buckwheat or rice or mashed potatoes. Mustard or lingonberry sauce, horseradish go well with it
Brisket is not the most expensive part of the meat carcass, but at the same time, dishes made from it are satisfying and tasty. Brisket baked in the oven is also considered healthy, since excess fat is rendered with this cooking method, and the beneficial substances are preserved. In addition, if you bake the brisket correctly, it will not be dry.
Cooking features
You can bake beef, pork and lamb brisket in the oven. With a well-chosen recipe and following the cooking technology, a dish from any brisket will turn out delicious. The main thing is to choose and prepare it correctly for baking, taking into account several important points.
- When choosing between frozen and chilled brisket, preference should be given to the latter, since freezing changes the structure of the meat slightly, and when baking it may turn out to be dry and bland.
- The meat must be fresh and not expired. If red smudges are found under the piece, it has already been frozen. The brisket, covered with a burgundy crust, had been lying in the open air for a long time and had become weathered. It's better than sticky meat covered in plastic wrap, but it's still not considered an ideal choice.
- The brisket doesn't cook too quickly. Depending on the type of meat, recipe and size of the piece, its baking time ranges from 1 to 3 hours. Young meat will cook faster and taste more tender. It has a pink to bright red color and the fibers are not too coarse.
- If you want to bake a frozen brisket, you need to let it thaw on the top shelf of the refrigerator. In this case, the chances of maintaining the juiciness of the meat are much greater.
- Before cooking, the meat must be washed thoroughly, checking that there are no pieces of bone left after chopping, remove the films, and dry with a napkin.
- Using a marinade or pounding the meat will speed up the cooking time, but these methods should only be used if the recipe calls for it.
You can serve the oven-baked brisket whole or cut into portions or thin slices. You can eat it either cold or hot, but most prefer the first option.
Pork belly baked in foil
- pork belly – 1 kg;
- garlic – 5 cloves;
- salt – 20 g;
- ground black pepper – 5 g.
Cooking method:
- Wash the brisket and pat dry with a kitchen towel. If it has ribs, cut them off and use them in another dish, such as pea soup.
- Pass the garlic through a press, add salt and pepper to it, stir.
- Rub the mixture all over the brisket.
- Wrap the meat in several layers of foil.
- Place on a baking sheet and place it in an oven preheated to 180 degrees. Bake for an hour. It is advisable not to open the oven door at this time.
- Keep the meat in the switched off oven for another half hour, still without opening it.
- Remove and place directly in foil in the refrigerator for 2-3 hours.
The cooled brisket remains to be unwrapped and thinly sliced. This is how it should be served.
Pork belly baked with potatoes in the sleeve
- pork belly – 1 kg;
- potatoes – 1 kg;
- salt, ground black pepper - to taste;
- spicy herbs - to taste;
- vegetable oil – 50 ml.
Cooking method:
- Peel the potatoes, cut into quarters, boil in unsalted water for 10 minutes, remove with a slotted spoon and dry on a paper towel.
- Drizzle potato wedges with vegetable oil, sprinkle with salt and herbs.
- Wash the brisket and dry it with a towel.
- Mix salt with pepper and herbs, rub the brisket with this mixture.
- Place the brisket in a roasting pan.
- Tie the sleeve on both sides or secure the ends with special clips. Place in the oven, placing on a baking sheet.
- Bake for an hour at an oven temperature of 180 degrees.
- Open the sleeve on one side and add potatoes to it. Continue baking for another 40 minutes.
Brisket prepared according to this recipe is best served hot with a side dish of baked potatoes.
Beef brisket baked in the oven
- beef brisket – 1.5 kg;
- onions – 0.2 kg;
- garlic – 5 cloves;
- Worcestershire sauce – 50 ml;
- ground black and red pepper, salt - to taste;
- thyme - to taste.
Cooking method:
- Prepare the meat for baking by washing it, removing films, and drying it with a towel.
- Cut the garlic cloves into 2-3 parts. After making holes in the brisket with a knife, stuff it with garlic. It will be convenient to do this if you send the garlic deep directly along the blade of the knife (along its flat side).
- Rub the meat with salt and a mixture of peppers, sprinkle with thyme.
- Place a large piece of foil in a baking dish. Place meat on it.
- Pour the sauce over the meat.
- Cut the onion into thin half rings and cover the brisket with it.
- Bring the ends of the foil up and seal them together, leaving some empty space above the meat.
- Place in the oven, selecting the minimum temperature.
- Bake beef brisket at 180 degrees for 2–2.5 hours.
Beef brisket baked according to the above recipe will taste better hot, although serving it as a cold appetizer is also not forbidden.
Lamb breast baked with vegetables
- lamb brisket – 0.5 kg;
- onions – 0.2 kg;
- garlic – 3 cloves;
- carrots – 100 g;
- fresh parsley – 50 g;
- sweet pepper – 0.2 kg;
- vegetable oil - how much will be needed;
- eggplants – 0.2 kg;
- dry red wine – 0.2 l;
- salt, spices - to taste.
Cooking method:
- Wash the lamb brisket, cut it into several pieces so that each contains a rib. Dry.
- Season each piece of brisket with salt and pepper.
- Heat the oil in a frying pan and fry the pieces of meat in it until golden brown. It is better to do this over medium heat.
- Wash the eggplants, peel them, cut them into large pieces and place them in water, having previously dissolved salt in it (a teaspoon per liter of water). After half an hour, remove, rinse with running water and dry.
- Peel the carrots and cut into slices.
- After removing the peel, cut the onion into rings or half rings.
- Wash the pepper, remove the seeds, cut into half rings about half a centimeter wide.
- Chop the parsley with a knife.
- Cut the garlic cloves into thin slices.
- Mix all the vegetables.
- Grease a ceramic or glass baking dish with oil. Place vegetables in it.
- Place the pieces of lamb breast on the vegetables.
- Pour it all over with wine, which in this recipe can be replaced with unsweetened apple juice.
- Place the mold in an oven preheated to 180 degrees.
- After an hour, reduce the temperature to 140–160 degrees and continue baking for another 2 hours.
Lamb brisket should be served hot with a vegetable side dish. It won't taste good if it's cold.
Marinated brisket baked in a sleeve
- pork belly – 1 kg;
- lemon – 1 pc.;
- spicy herbs – 20 g;
- salt, black pepper - to taste;
- garlic – 1 head;
- vegetable oil – 20 ml.
Cooking method:
- Wash and dry the brisket.
- Disassemble the head of garlic into cloves and peel them. Stuff the meat with garlic.
- Mix lemon juice, vegetable oil, salt, pepper, and herbs in a bowl. Rub the meat with this mixture and leave to marinate for an hour.
- Place the marinated pork belly in the sleeve, making several punctures in it with a toothpick to allow steam to escape.
- Place in an oven preheated to 200 degrees.
- Bake the brisket for an hour and a half. 15 minutes before cooking, cut the film so that the meat is lightly browned.
Brisket prepared according to this recipe is universal. It can be served hot for lunch with a side dish. Chilled and cut into thin slices, it will decorate the holiday table.
Brisket baked in the oven is a universal dish that is not difficult to prepare. And it will cost relatively inexpensively.
For a family dinner, I offer a delicious and simple recipe for pork belly with potatoes in the oven. The meat turns out excellent! Juicy, tender, with the aroma of spices, it is easily cut into portions and served along with potatoes. And due to the fact that the meat is pre-marinated, part of the marinade during baking is transferred to the potatoes along with the fatty meat juice.
Preparation time: 2 hours.
Cooking time: 1-1.5 hours.
To prepare pork belly with potatoes you will need:
- pork belly on the bone 600 g;
- large onion;
- garlic 3-5 cloves;
- salt 1 tsp;
- hops suneli (spice) 1 tsp;
- ground black pepper a pinch;
- bay leaf 2 pcs.;
- potatoes 3-4 pcs.;
- pumpkin or carrots optional;
- vegetable oil 1 tbsp. l.;
- parsley;
- dill.
Recipe for pork belly with potatoes in the oven.
Step 1. Use bone-in pork belly along with lard to prepare this dish. The pork will release fatty juices, in which the potatoes will be stewed. You can leave the skin on the brisket; it will become soft after baking.
Step 2. Cut the brisket into portions and place in a deep container.
Step 3. Using a coarse grater, chop the onion along with the garlic. Add a handful of salt to the resulting mass into a bowl and knead well with your hand until the juices appear. Then add this mixture to the meat.
Step 4. Coat the pork belly thoroughly with onion and garlic. For flavor, add suneli hops, black pepper, and bay leaf to the meat. You can use any other spices for meat: rosemary, marjoram, sage, paprika, etc. Just don’t overdo it with spices, otherwise they will overshadow the natural taste of the meat. Stir in the brisket pieces, cover and refrigerate for an hour. You can reduce the marinating time of meat by placing a weight on top (for example, a jar of water).
Step 5. At the next stage of cooking, you need to peel and coarsely chop the potatoes. You can add pumpkin or carrots to it for variety. With them the dish will look brighter and more attractive. Cut all vegetables into large cubes, as well as potatoes. If you chop vegetables finely, they can simply burn during the cooking process.
Preheat the oven to 200 degrees. Use a roasting pan or other heat-resistant dish with a tight-fitting lid as a baking container. If you don't have a lid, you can cover the pan tightly with a layer of foil. It is necessary to cover the dishes, otherwise the vegetables will not bake well and will be dry and tough. It's also convenient to use an ovenproof bag for this recipe.
As you can see in the photo, I use a heat-resistant glass roasting pan. Place pieces of brisket, potatoes and pumpkin into it, add a spoonful of vegetable oil. Sprinkle everything with a little salt on top.
Step 6. Mix the ingredients so that the potatoes and pumpkin (or carrots) also get marinade. Leave the pork belly on top; it will bake on a “bed” of vegetables.
Step 7. Bake the dish with the lid closed for about 1 hour (until the potatoes are soft). Then open the lid. As you can see in the photo, the meat is already ready, but there is practically no crust. To create a delicious golden crust, brush the top of the brisket with a mixture of honey and soy sauce using a brush. Sprinkle with chopped dill or parsley, add half a chopped garlic clove. Place in the oven for another 5-7 minutes. This time, do not cover the dish with a lid to allow the meat to form a crust on top.
Step 8. Turn off the oven, remove the duckling pan. Cover it with a lid and let it brew for another 10-15 minutes. During this time, you can prepare some simple salad for a small family feast.
Step 9. Tasty and aromatic pork belly with potatoes in the oven is ready! You can serve the dish to the table. Bon appetit!
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