Salting with sugar is considered one of the most unusual and interesting ways of preparing lard for consumption.
The taste of this product is associated with salt. At first glance, it seems that sugar has no place here. But skilled cooks have long used this ingredient when salting lard.
Why add sugar
Experienced cooks do this to make the product softer and more tender. This method is suitable for lovers of lard who cannot eat hard food.
The downside is that the lard takes longer to cook than with regular salting. But, as chefs admit, the result is worth it.
How to salt lard with sugar
First, prepare the ingredients:
- lard – 500-600 g;
- salt – 3 tbsp;
- sugar – 1 tbsp;
- garlic – 5-6 cloves;
- ground allspice and peppercorns – to taste;
- bay leaf – 1 pc.;
- water – 0.5 l.
1. Boil water in a separate container. Then add sugar and stir until it dissolves. When this happens, turn off the heat.
2. Wash the pork and cut into portions. Mix salt and pepper. Roll the lard in the resulting mixture, then place the pieces in an empty jar.
3. Chop the garlic and place it in a jar with peppercorns and bay leaf. When the sweet water cools to room temperature, pour this brine over the lard.
4. The lard is marinated in sweet water for several days. The jar is left at room temperature.
5. When the water becomes cloudy, put the jar in the refrigerator. After 24 hours, the product is ready for use.
Chefs advise wrapping the lard in parchment after opening the can to obtain a more tender and delicious product.
Another option
Some cooks separate sugaring and salting into two stages. First, the lard is rolled in sugar, and after some time, it is salted in the usual way.
In this case, the product is cut into regular pieces, which are rolled in sugar. The lard is placed in a food container.
