Salted lard is a product loved by many. Kitchen gatherings and home feasts are not complete without it.
Every housewife has her own recipe for cooking lard and a signature secret of what to do to make the lard tasty, tender, and with a soft skin.
How to deliciously salt lard
Salo can be salted in different ways. For those who like to enjoy salted lard, this recipe will definitely please.
It is absolutely not difficult to prepare lard in brine, and the result is always amazing.
This pork belly can be served with potatoes, bread, pickled onions, and garlic.
Take a piece of lard weighing 1-1.5 kg. But first, prepare the brine. Pour 1 liter of water into a small saucepan, add 2 bay leaves, 100 g of salt for each kilogram of lard. Add 5 allspice peas, ½ teaspoon of black peppercorns, 1 teaspoon of coriander seeds.
Mix, put on the stove, bring to a boil and let it boil for 3 minutes, remove from heat and let cool. Separately, cut the head of garlic into slices.
Cut the prepared lard into pieces approximately 5 cm wide and 10-15 cm long.
Place garlic and pieces of lard in layers on the bottom of the container, pour in brine and put a weight on top, leave on the table for 2 days. Then remove the weight, close the lid and put in the refrigerator for another 2 days.
Method of storing lard
Dry the finished lard and store it in the refrigerator in a dry container for 2 weeks, or in the freezer in parchment paper for up to 1 year.
