Hamburger Onion Meat
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg pork belly, fresh or cured
- 30 g curin salt
- 1 teaspoon sugar
- 1 kg onion (s)
- 0.2 liters white wine, dry
- 2 tablespoon vinegar
- 3 bay leaves
- 500 ml water
- 1 pinch (s) white pepper, coarsely ground
- 1 teaspoon sugar
Print Recipe
Pin Recipe Instructions
- For curing, mix the curing salt and 1 teaspoon sugar and massage the pork belly with it - really nice all around. Then pack the belly in a plastic bag or plastic bowl with a lid, close tightly and marinate in the refrigerator for 2 - 3 days.
- Now take a saucepan and steam your stomach in it with water and of course the curing liquid. Close the saucepan with a lid and turn the meat every now and then. Add a little water if necessary. If the meat is still firm, remove it from the fire.
- Then put the whole thing in a bowl to cool and cover. Place in the freezer or freezer for 1 - 2 hours so that the meat is lightly frozen.
- In the meantime, cut the onions very thinly on a slicer. Mix the onion rings with the coarsely ground white pepper, white wine, vinegar and 1 teaspoon sugar and place in a bowl. Close tightly with foil. Set aside, but not in the refrigerator.
- When the belly is nice and firm, cut the belly very thinly on the machine and layer the meat and onions in a bowl (a pie dish is very suitable for this). Pour the onion stock over it, cover again with foil and leave to stand for at least 2 - 3 hours.
- A mixed rye bread tastes best with it.
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