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Salo is not just food, it is a cult, a tradition and some real Ukrainian magic. It can be fried, salted, pickled, smoked, but there is one way that makes it so delicious that everyone thinks it is expensive bacon from the store. This recipe is so simple that you can remember it the first time.
The main thing is the right marinade and a little patience. Your guests won’t believe you made it yourself, they’ll think you just bought it at the store and are “fooling” them. Guaranteed, when they try it, they’ll ask for the recipe.
Ingredients:
- Lard (pork belly) — 2 kg
Marinade:
- Water - 2 liters (1 liter of water per 1 kg of lard)
- Salt - 4 tbsp. l. (1 tbsp. per 2 liter of water)
- Bay leaf - 6 pc.
- Black peppercorns — 30 pcs.
- Ground pepper - 1 tsp.
- Curry seasoning - 1 tsp.
- Suneli hops - 1 tsp. l.
- Garlic - 2 heads
Preparation:
First, go to the local market and buy some good, homemade lard. If you have a brisket with layers of meat, that's perfect. Cut it into large pieces so that they fit well in the pan.
The next step is to prepare the marinade. Pour water into a saucepan, add salt, bay leaf, peppercorns, curry, and hops-suneli. Bring to a boil.
Once the marinade has boiled, add the pieces of lard. Cook over low heat for 40 minutes.
After cooking, turn off the heat, add the chopped garlic directly to the hot marinade. Cover and leave to cool directly in this brine. This way it will absorb all the flavors better.
Cool and dry. When the lard is completely cool, remove it from the marinade, pat dry with a paper towel, and wrap in cling film or parchment. Refrigerate for at least 5-6 hours, or preferably overnight.
Cut into thin slices and now you can try it. It is tender, aromatic, easy to cut, and the taste is incredible.
