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Smoked brisket in onion husks with liquid smoke
10 servings4 hours 30 min
Pork belly - 700 g, Salt - 60 g, Ground black pepper - 3 g, Garlic - 14 teeth, Bay leaf - 2 pcs., Honey - 2 tbsp., Onion husk - 50 g, Sumakh - 2 g, Liquid smoke - 2 tea liters.
How to cook pork belly in onion husks? Prepare all the ingredients first. We'll need a 2-3 litre saucepan that fits the brisket freely. Also keep in mind that onion husks tend to make up, so take a saucepan that is not a pity to spoil, or not enameled, since the pigment eats into the enamel. Rinse the husks well, fill with water, put on the stove. 
I will clarify that you need to take so much water that when the brisket is immersed in it, the water completely covers it (take this into account when choosing dishes for cooking). Now we add pepper, bay leaves, salt, sumac, honey and liquid smoke. And we wait for the water to boil. 
Once the water has boiled, immerse the pork belly in a saucepan and top with a raw garlic head, cut across in half. Cook the meat with the husks and spices for 15 minutes. 
After the cooking time has expired, remove the pan with the brisket from the stove and leave it to the pan for 4 hours to infuse and cool. Then, together with the stock, put in the refrigerator for the night. 
In the morning, remove the brisket from the brine. Slice thinly. Enjoy your meal!