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WHEN YOU KNOW WHAT YOU EAT - Pickled pork belly We are trying pickled pork belly in brine, which is inspired by a Russian recipe. The product is suitable for consumption both cold and hot. It is waiting for us in January before we spoil it :-) If you want to support my channel and creation, you can do so here ---- https://www.paypal.me/kdyzviscojis or 670100-2218425334/6210 You can contact me by e-mail:. [email protected] Facebook: / kdyzviscojis For the brine, we use 160-200g of salt per 1 liter of water. If you don't like salty things, you can significantly reduce it. Feel free to go up to 120g per liter. I use a lot of salt, so I used 180g. It is definitely worth trying :-) enjoy