Marinated Pork Belly
Nakládaný bůček is a Czech classic that works both on a cold platter and as a snack. The meat is first boiled until tender with garlic and spices, then coated in aromatic seasoning and left to mature for two days. The result is fragrant, juicy and even better after resting. Serve it on fresh bread with mustard, pickled cucumber or horseradish with apple.
Prep: 35 min
Cook: 45 min
Servings: 7
Energy: 523 kcal per serving
Method
01.
Rinse the meat, including the skin, put it in a pot, add the garlic and spices, cover with boiling water and cook until tender. In a pressure cooker this takes about 45 minutes.
02.
Then leave the meat to cool slightly so you do not burn your fingers when coating it.
03.
Mix the dry spices in a bowl, coat the belly in them, wrap it in foil and leave it in the bottom of the fridge for at least 2 days.
04.
Slice the matured meat - thin slices are good for a cold platter, thicker ones for a sandwich. You can sprinkle it with various spices or just dust it lightly with sweet or hot paprika.
05.
Serve with a pickled cucumber, horseradish with apple, or simply mustard.
