Since ancient times, lard has been considered one of the most beloved national Ukrainian dishes, and not a single feast can do without it. There are several ways to pickle it. The recipe for salting lard is quite simple, and you can cook this delicious appetizer yourself.
It is necessary
-
- one kilogram of lard;
- one head of garlic;
- red and black ground pepper;
- coarse rock salt;
- Bay leaf.
Instructions
Step 1
Lay clean paper on the table, on which the whole salting process will take place.
Step 2
Rinse the bacon in warm water and pat dry.
Step 3
Cut the bacon into small pieces (one and a half centimeters long with the skin).
Step 4
Lubricate the cut pieces with salt on all sides, rub it in as best as possible so that the bacon is evenly salted. Don't forget the skin. Coarsely ground edible rock salt is most suitable for salting.
Step 5
Peel the head of garlic and cut into thin wedges.
Step 6
Use a knife to make holes in the bacon and place a strip of chopped garlic in each.
Step 7
Rub the bacon well with two types of peppers - black and red.
Step 8
Finely chop ten bay leaves or crush them in the palms of your hands, rub each piece of bacon with them. Whole leaves are considered the most fragrant. Don't feel sorry for them and don't be afraid to overdo it.
Step 9
Wrap the bacon as tightly as possible in the paper, preferably in two layers. Place the bundle on a flat dish.
Step 10
Leave the lard to pickle for two days at a temperature not higher than + 25 degrees.
Step 11
Put the dish in the freezer for a couple of hours to freeze the bacon.
Step 12
Before serving, remove excess spices and rub off the salt.
