Although lard is considered a brand of Ukraine, we will make delicious lard according to the recipe of Minsk chefs.
It is necessary
- A piece of bacon 1-2 kg;
- Water;
- Coarse salt;
- Garlic 1-2 heads;
- Ground black pepper or peas (if there is a mill);
- Bay leaf;
- Clean cloth;
- Foil
Instructions
Step 1
Prepare a piece of bacon for salting. If necessary, burn the bristles on the skin on a gas burner.
We wash cleanly, with a knife we make small scraping cuts along the skin along and across (so that it can be eaten).
Step 2
In a saucepan, we dilute the brine at the rate of 3-4 tbsp. salt per liter of water. The water level should be slightly higher than the lard (s) in the pan. We put the pieces in the brine.
We put the pan on gas, heat the water to a boil and turn it off immediately. We make sure that the bacon is covered with brine (you can put a plate on top).
We leave the fat in the water for a day.
Step 3
With the blunt side of the knife we clean off the greasy coating ("lard").
Dip the bacon in a mixture of freshly ground black pepper and chopped bay leaves.
We cover the pieces with thin plates of garlic, wrap them tightly in a cloth, then in a plastic bag and put them in the refrigerator for 5 days.
We take out a piece, peel off the garlic, put the bacon in foil and in the freezer for at least a couple of days. There the bacon will become even more tender.
