Composition / ingredients
Cooking method
1. Wash the fat in cold water, dry thoroughly.
2. Pour the water into a saucepan, send it to the fire, bring it to a boil.
3. Pour salt into hot water (leave a teaspoon), mix until completely dissolved.
4. Peel the garlic, cut it finely.
5. In the boiling brine, put the peppers, dill seeds, bay leaf, let it boil for another 2-3 minutes.
6. Meanwhile, combine the chopped garlic with the remaining salt, rub with the back of a tablespoon. Put the resulting mixture into the brine and remove from the heat.
7. Allow the brine to cool to room temperature.
8. Cut the fat into 2-3 pieces, put it in a bowl, pour the brine, close the lid and send it to the refrigerator for three days.
9. After the specified time, remove the fat from the refrigerator, dry with paper towels, rub with a mixture of paprika and red ground pepper on all sides and cut into thin plates.
Fragrant pieces are begging for your mouth! Stock up on a piece of black bread and try the lard!
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
- Dill greens - 38 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Ground red pepper - 318 kcal/100g
- Paprika - 289 kcal/100g
