How to salt lard "without fuss" in its own juice: it turns out soft and tasty
Salty lard with a meat layer and the aroma of garlic emanating from it can drive any member of the stronger sex crazy.
What can I say – even beautiful ladies are unlikely to be able to resist delicious pieces of lard placed on black bread, with mustard and a pickled cucumber...
Instead of whetting your appetite, try salting lard yourself using the recipe from the online publication BelNovosti, chef Yulia Arkhipova.
For a piece of lard or pork fillet weighing 500 g you will need:
- Garlic – 5-6 cloves;
- Salt – to taste (minimum 100 g);
- Red hot pepper – to taste;
- Bay leaf – 3-4 pieces;
- Spices as desired (eg black pepper, coriander).
Cut the lard into small pieces about 3-4 centimeters in size – not too small, but enough to fit into the jar.
Prepare the garlic by peeling and cutting it into thin slices. Carefully stuff each piece of lard with garlic and add other spices as desired.
Rub the lard generously with salt and roll in red hot pepper.
Place the bay leaf on the bottom of a clean glass jar and put the lard in it – do this as tightly as possible, pressing the pieces together.
Close the jar with a nylon lid and leave at room temperature for 3 days, and after the specified period, move the jar to the refrigerator or cellar. Keep the lard cold so that it remains fresh and tasty.
