Bacon wash, peel the skin. If you are unable to achieve the "transparency" skin, RUB the skin with a slice of lemon and set aside for 10 minutes. Then place in cold water for half an hour. After these simple procedures, pigskin must be easy to clean. Dry the brisket with paper towels, make a longitudinal oblique incisions at a distance of 1 cm with a sharp knife. RUB the salt (don't perezaleyte!) and leave for 10 minutes.

Make a marinade. Take soy sauce "Kikkoman" (2 tbsp.), add crushed garlic, dry ginger powder, sesame oil, honey and black pepper.

Take convenient capacity, put it in the brisket on all sides carefully RUB it with the remaining marinade. Put in fridge to marinate for 12 hours.

Take the grille, put on her pickled brisket "meat" up, put in heated to 220 degree oven and bake 30 minutes. Under the grate the water is not put, it is better to put the baking tray lined with foil. Next turn the breast skin up, lower the temperature to 160 degrees and bake for 30 minutes. If you have breast more weight, then add 30 minutes for every 0.5 kg.

Prepare the sauce. Mix soy sauce "Kikkoman" (2 tbsp.) and chili pepper flakes. Focus on your taste for spiciness.

Get the brisket evenly with a brush on all sides smear soy sauce with pepper, put in oven skin up and increase the temperature to 220 degrees and bake for about 20 minutes.

The finished brisket is allowed to rest for 20 minutes. Then carve with a sharp knife into slices and serve. Brisket is delicious both hot and cold. The brisket can be fed lettuce, fresh vegetables or grilled greens. Bon appetit!