Do you want to get soft and very aromatic lard?
Then pay attention to such an interesting method of preparation as “sugaring”.
The essence is as follows: the product must be kept in a marinade, which contains granulated sugar.
Yes, don't be surprised. The sweet component will not worsen the taste of the lard. Quite the contrary: the dish will turn out incredibly appetizing.
In addition, the dish will turn out very soft and tender.
Yulia Arkhipova, an expert in the field of cooking for the online publication Belnovosti, a cook and fourth-class baker, spoke about an unusual method of processing lard.
Sugaring of lard
Take a kilogram piece of lard, wash it and cut it. The pieces should be about 10 centimeters wide.
Next, start preparing the marinade. Take a saucepan, pour a liter of water into it, put it on the burner and bring the liquid to a boil.
As soon as the water starts to boil, pour in 5 tablespoons of salt, 2 tablespoons of sugar and 5 crushed bay leaves. Also, throw in about 5 peas of allspice.
After this, turn the heat to medium and wait for 5 minutes.
Remove the pan from the stove. When the liquid has cooled down a bit, throw in the previously prepared pieces of lard.
Cover the container with a plate and place some weight on top (for example, a mug filled with water).
The pan with lard should be left on the table or countertop for 24 hours.
When the time is up, remove the weight and move the pan to the refrigerator. The dishes should stand there for 48 hours.
Then remove the pan from the refrigerator, drain the liquid and rub the pieces of meat with garlic cloves that have been “processed” with a press.
Place the lard, wrapped in film, in the freezer for 180 minutes.
The result is an incredibly tender and very appetizing dish.
Expert: Julia Arkhipova
