Many who have tried lard prepared according to this recipe claim that it is impossible to describe its amazing taste – it is so soft, tender and slightly moist.
The recipe for lard that every gourmet dreams of was shared by the expert of the online publication BelNovosti, chef Yulia Arkhipova .
Selection of lard
A large piece of soft, fresh lard with a small amount of meat veins is best. You can check the softness of the lard by piercing it with a match: if it easily enters the pulp, then the lard is suitable for marinating.
How to salt lard
The lard is cut into cubes of about 5x5 cm. You will also need garlic, the cloves of which should be peeled and cut into slices. Each piece of lard is rubbed with a mixture of salt and black pepper and stuffed with garlic.
To prepare a brine for marinating lard, add 200 g of salt (not iodized) to 1 liter of water. Boil the water, add salt, bay leaf and black peppercorns. To give the lard a brown tint, add onion peel to the brine.
Pieces of lard are placed in boiling brine, brought to a boil and cooked for 5-10 minutes, depending on the size of the pieces. The larger the pieces, the longer they need to be cooked.
After cooking, the lard should be removed from the brine with a slotted spoon and immediately, while it is still hot, transferred to a jar. The jar is filled to the top, and then the brine in which the lard was cooked is poured into it.
All that remains is to close the jar with a lid and wait a couple of weeks.
Earlier we talked about why you should freeze tomatoes .
Expert: Julia Arkhipova
