Lard cooked in marinade with garlic

You will need:

• 1 kg of pork breast.

For the marinade:

• 1 liters of water;
• 2 tbsp. with a small pinch of salt;
• 3 bay leaves;
• 0,5 tsp. ground black pepper;
• 15 peas of black pepper;
• 0,5 tsp. curry;
• 0,5 tsp. suneli hops;
• 1 head of garlic.

Wash a piece of fresh lard with meat veins, peel off the skin and cut into medium pieces. When buying brisket, be sure to pierce it with a knife. Take only the piece into which the blade enters easily.

Pour water into the pot. Pour salt. Stir with a spoon. Add the bay leaf. Add ground black pepper and peas. Put the marinade on the fire and immediately put pieces of lard.

Let it boil under the lid. After that, remove the foam. Cover with a plate so that the lard pieces are completely in the marinade and do not float. Cover again and cook for about 20 minutes on low heat.

Turn off the fire. Add the garlic, clean the cloves and cut into small cubes. Add curry and suneli hops as well. Leave the brisket to marinate in a pot in a cool place for 12 hours.

After that, you can take it out, cut it into thin slices and serve it with borscht or as a side dish. To make the lard easier to cut, you can first freeze it a little in the freezer. Be sure to wrap in cling film beforehand. In this case, you can achieve thin, literally transparent pieces.