Smoked pork belly with pine nuts in manchurian

1 serving


pork belly with skin in a single piece should be designed in the form of a rectangle with a thickness of 2-3 cm, with sides of 20x15 cm (remove ribs, cut irregularities at the edges). burn, clean the skin, rinse thoroughly and dry. sweet pepper peas, mix with salt and thoroughly grate the skin with this mixture, trying to rub as deeply as possible. leave to sit for 2 hours (summer) or 10 hours (winter). rinse the prepared brisket, place on a spit or place in a grill and fry on high heat until the skin is brown. remove the meat from the spit or remove it from the grill, soak for 10 minutes in cold water, remove the burned places and wash thoroughly. cut into cubes of onions on the bottom of a deep frying pan or wok put a small metal grid (net), put onion cubes on it, put pork skin down on the onion, put pieces of raffinade, pine nuts on top of the meat, pour 1 cup of water, close tightly with a lid and put on a high heat. bring to a boil, reduce the heat and simmer for 2 hours until the pork skin softens completely. Wash the pan, wipe dry. place a mixture of sugar sand and dry tea on the bottom with an even layer, place a metal mesh, put the pork on it with the skin on top and cover tightly with a lid. put the pan on a high heat, preventing the escape of steam and smoke, which will be formed when the mixture of tea and sugar is burned. this "smoke" with a pleasant tea-sweet aroma will procopt pork, and it will take on a golden color. After 3-4 minutes, remove the meat, place it on the cutting board skin up, grease with sesame oil and cut into oblique slices for 8 parts (2 cm wide). divide each slice in half and, without disturbing the general appearance of the whole piece, lay 16 slices on a flat platter skin up. pine nuts spread like beads over the surface of laid pork. melt chickpea fat in a dry pan, add salt and 1 a tablespoon of granulated sugar and quickly fry whole celery or parsley (without petioles) in this mixture for 1 minutes. greens will immediately acquire a bright color and become solid and convex. place the fried greens around the pork slices with a "nest. "