Pork lard is one of the favorite foods for many. There are many ways to pickle it. Delicate lard is a great snack. How to cook salted lard so that it is extremely tender and melts in your mouth?
It is necessary
- For 1.5 kg of lard with thin skin:
- - Cold filtered water - 1 l
- - Salt - 5 tbsp. spoons
- - Laurel litas - 5 pieces
- - Garlic: 5-6 cloves
- - Black peppercorns
- - Ground black pepper
- - Ground white pepper
Instructions
Step 1
Boil water and salt, cook for 10 minutes. Let the water boiled with salt cool down to room temperature. Peel the garlic, crush in a garlic press, mash the peppercorns, break the bay leaf into small pieces, pour into a container with brine, add black and white ground pepper, mix. The brine is ready.
Step 2
Rinse the fat in running water, wash out the blood, clean the skin well from above. Cut into large pieces and place in glass or ceramic dishes. Pour lard with brine and refrigerate on the lower shelf. Soak lard in brine for 3 days. It is not recommended to close the fat with a lid, it should "breathe". It is better to cover the container with clean gauze.
Step 3
After the lard has salted, you need to get it out of the brine, dry it with a towel or napkins, sprinkle it with spices. You can stuff it with thin slices of garlic. Wrap the finished lard in foil or foil and put in the freezer. Lard will be stored for a long time and will not lose its taste.
