Easy Pork Brisket in the Oven with Tomato Sauce (Pork Brisket Recipe in 11 Steps)

1) 2 kg/70 oz of pork brisket, with or without skin
2) salt and ground black pepper to taste (you can replace salt with Portuguese red pepper paste for food seasoning)
3) some black peppercorn (optional)
4) garlic cloves to taste (I use about 8-12 garlic cloves)
5) 1 kg/35 oz of chopped skinless tomatoes
6) 200 ml/7 fl oz of water
7) 100 ml/3.5 fl oz of vegetable oil

1) remove the skin from brisket by using a sharp knife (optional)
2) make cuts between pork brisket ribs without separating them completely (cut about to the middle of the chunk)
3) make some crosscuts on the meat surface just like in the video (it can also be made on the skin) – this is an optional but recommended step
4) place brisket on a tray, then season it on both sides with salt or red pepper paste and ground black pepper to taste, rub well the meat to get the seasoning inside cuts
5) add some garlic cloves, then add chopped tomato to the tray over pork brisket
6) sprinkle some black peppercorn if you want to get a really spicy taste for the pork roast in the oven you are cooking
7) pour some water and vegetable oil into the tray, then cover it with foil
8) place the tray in the oven at about 170 C/340 F for about 1 hour
9) remove foil, put the tray back in the oven, and roast the pork brisket at the highest temperature until golden, flip the brisket 1-2 times to brown evenly, and leave it with the meaty part up at the end (recommended)
10) when the pork roast is ready, cut along brisket ribs to separate them into slices
11) serve brisket pork ribs with some tomato sauce added over the slice