Pork balyk with coriander and spices

Pork is the most popular kind of meat, no matter how you turn it. Accordingly, there are a lot of ways to cook pork. More traditional methods include cooking, frying and baking. Also, this meat is used for cooking canned food, dried, smoked. It's no secret that pork is an important ingredient in many soups and broths, and is also used to make cutlets, delicious kebabs or stews. An independent dish, which is a piece of baked or dried pork, is also very tasty. Pork balyk is a meat delicacy made from a whole piece of pork. It is immediately salted, and then dried. For cooking, it is better to choose the meat of young animals, with a minimum content of connective and fatty tissues.

1. Pork loin is thoroughly washed under running water. Dry with paper towels.

2. And now we roll the pork in coarse salt. You need to roll it carefully, from all sides.

3. We put the meat in a glass or enameled container. Cover with a lid of a smaller diameter.

4. We place the cargo on top. We send the design to the refrigerator. We leave it for three days. During this time, we periodically turn the meat over.

5. After the specified time, we wipe the salted pork with paper or cloth napkins.

6. Dry spices, namely red and black ground pepper, coriander and paprika, are poured into a bowl. Mix it up.

7. With the resulting mixture of spices, we rub the pork from all sides. We wrap the meat with a piece of cloth. We tie it with twine.

8. We hang the workpiece in a well-ventilated room for about five to seven days.

After the specified time, the balyk can be eaten.

Have a pleasant tasting!