How to salt lard so that it turns out as tender as possible: a secret ingredient
Do you want to get the softest and most delicious lard possible?
Then use the secret ingredient. We're talking about... granulated sugar.
An expert of the online publication Belnovosti in the field of cooking, cook, fourth-class baker Yulia Arkhipova told about an interesting option for salting lard.
The secret of tender lard
The fatty product will turn out incredibly tender and tasty if you use 150 grams of sugar.
First, cut a kilogram of lard. Then roll each resulting piece in a sweet bulk product.
After this, wrap all the lard in parchment paper and place in the refrigerator for 12 hours.
Once this time has elapsed, rinse each piece with low temperature water and remove excess moisture with a paper towel.
The next step is to prepare the salt base.
Take a deep container, pour half a kilo of table salt into it, add bay leaves (3 pieces), 5 crushed garlic cloves and ground black pepper (1 tsp.)
It is also advisable to add some aromatic seasoning (the ideal option is hops-suneli, 1 tsp.)
Sprinkle all the pieces of lard with the resulting mass, wrap them in parchment paper again and return to the refrigerator. This time - for 7 days.
As a result, you will get a luxurious lard - very soft and incredibly appetizing.
