Spicy lard in marinade with coriander, garlic and cilantro

We choose lard for salting. It should be as thick as possible, have an even skin and a pure white color, in a word - a beautiful fat :) Cut the fat into plates about 1 cm thick .

Garlic is cleaned. At the bottom of the jar (take a three-liter one), pour 1 tablespoon of salt, and spread half of the fat, carefully tamping the vertically stacked pieces. On top of the fat, pour 1 teaspoon of coriander, half a portion of garlic, a bay leaf. Then we continue to fill the jar with the remaining fat, after which we pour the remaining salt, coriander, garlic and bay leaf into it.

Fill the contents of the jar with warm water (you need to fill it so that the fat is completely covered with it), close the lid and shake. We send the jar to the refrigerator for 10-14 days, putting a plate under it in case the marinade rises and flows out.

We remove the finished fat from the marinade and send it to the freezer for storage (stored for up to six months), take it out as needed and enjoy the fragrant pieces.

Bon appetit!