Composition / ingredients
Step-by-step cooking
Step 1:
Prepare all the necessary ingredients for marinating lard. Any fresh fat will do. The main thing is that it should be of high quality - the color should be uniform white or light pink, the smell is neutral, the skin is soft and without bristles.
Step 2:
Peel the garlic, rinse and cut each clove into thin plates across. With such slicing, garlic will better give the flavor to the bacon.
Step 3:
Cook the marinade. To do this, boil water in a small saucepan over high heat. After the water boils, make medium heat, add salt and spices to the water and mix well so that the salt completely dissolves.
Step 4:
Remove from the heat, add vinegar and chopped garlic. Mix well so that the marinade gets a uniform taste. Cool completely.
Step 5:
While the marinade cools, process the fat. Wash well, dry with a paper or cotton towel. With a wide knife, gently scrape off the top layer from the entire surface of the fat. Pay special attention to the skin, if you plan to eat it. Cut the fat into 5 identical portions. So it will be convenient to put it in a jar.
Step 6:
A 1.5-2 liter jar is suitable for pickling. I took a 1.5 liter. Wash and sterilize the jar well. I do it the following way. Gently pour boiling water into the bottom of the jar with a thin trickle, about a quarter of the volume. To prevent the jar from bursting, you can not get water on its walls. Then cover with a lid and leave for 10 minutes. After I drain the water and the jar can be used.
Step 7:
Put the sliced lard into the jar. There is enough space in the jar, so do not spread it too tightly - leave gaps between the pieces.
Step 8:
Pour the lard with the cooled marinade. Close with a tight lid and leave in the refrigerator or a cool dark place for 5 days. During this time, in order for the fat to be salted evenly, it is necessary to mix it once. Then close it again and leave it for the necessary time.
Step 9:
After 5 days of pickling, remove the fat from the jar, dry it from the marinade and you can try.
Pickled lard tastes tender, slightly salted and moderately spicy.
You can serve it immediately after pickling or you can freeze it. In the freezer, such fat can be stored for another six months.
Treat your loved ones with such a treat and they will be delighted.
Caloric content of the products possible in the composition of the dish
- Pork fat - 871 kcal/100g
- Melted pork fat - 947 kcal/100g
- Pork rinds - 895 kcal/100g
- Lard - 797 kcal/100g
- Spy - 658 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Mustard canteen - 417 kcal/100g
- Mustard - 417 kcal/100g
- Black pepper peas - 255 kcal/100g
- Hop-suneli - 417 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Table vinegar - 11 kcal/100g
- A mixture of ground peppers - 255 kcal/100g
