If you haven’t tried Ukrainian “Hutsul-style” lard yet, be sure to correct this omission.
Lard prepared in this way turns out tender and aromatic, similar in appearance to smoked or baked in the oven.
How to cook Ukrainian lard "Hutsul style"
Take a thick piece of pork belly with a layer of fat at least 4 cm from the skin, cut into 6 pieces.
Pour a liter of water into a saucepan, add 4 tablespoons of coarse salt, heat until the salt is completely dissolved, stirring.
Add bay leaf (5 pcs.), allspice peas (8 pcs.) and a small handful of onion peel, mix.
Add the lard, bring to a boil, cook for no more than 15 minutes over moderate heat, cover the pan with a lid and leave overnight in a cool place.
The next day, place the lard in a sieve to dry, rub with chopped garlic and a mixture of peppers, wrap 2 pieces in foil or parchment, leave at room temperature for 7-8 hours and put in the freezer for two to three days.
Expert: Julia Arkhipova
