2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The taste of homemade babek is very specific, it can not be compared with the taste of babek, which is available in stores. Everyone can do it themselves homemade babe, but it should be known that the babe gets up in about 3 months.
Only then can it be served on the table. Once ready, the babe can be stored for no more than half a year, if no additional preservatives are added.
The babe is made by filling a pork belly with a stuffing of chopped meat and various types of spices. The belly must be thoroughly cleaned before filling. Even if it is cleaned, soak it in water for a few hours and then wash well. Once filled with the stuffing, the belly is sewn or tied tightly at one end.
One of the recipes for homemade babe has thyme and fennel seeds.
Necessary products: 4 kilograms of pork without a lot of fat, 6 tablespoons of salt, 1 teaspoon of sugar, 1 tablespoon of ground black pepper, 1 tablespoon of fennel seeds, 1 tablespoon of dried and crushed thyme, 1 tablespoon of red pepper, 3 cloves of garlic, pork belly.
The meat is cut into small pieces, salted and sprinkled with sugar. It is left in a colander because the juice is drained. The meat should be left for 48 hours in a cool place.
Then add the black pepper, crushed fennel seeds, thyme, red pepper and finely chopped garlic cloves. Fill the cleaned pork belly with this stuffing and tie it at one end. Squeeze with weight and leave for 5 days in the cold. Then it is hung to dry and after 3 months it can be eaten.
It is very tasty babek with green onions.
Necessary products: 2 kilograms of pork, the thinner part, 3 tablespoons of salt, 1 teaspoon of ground black pepper, 3 bunches of green onions, pork belly.
The meat is cut into small pieces and sprinkled with salt. Leave in a colander for 36 hours in the cold. Add the finely chopped green onions and black pepper. Mix everything very well and fill the belly with this stuffing. The belly is tied or sewn and the babe is left to dry in a cool and ventilated place. After 3 months it is ready for consumption.
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