Composition / ingredients
Cooking method
1. It is better to take fat not thin, let it be thicker. Cut a piece of bacon into strips about 2 cm thick .
2. Pour water into a saucepan, boil it, then let it cool to 40 degrees. Pour salt, add bay leaf and pepper peas. Stir until the salt is dissolved.
3. Peel the garlic, cut into plates.
4. Put the pieces of lard vertically into the jar, put the garlic plates, pour the brine from the pan (leave the litter from the rock salt in the pan).
5. Close the jar with a lid and leave in a warm place for 2 days, after which stand for two more days in the refrigerator.
6. This is the end of cooking! Delicious lard in brine is ready. Remove the pieces from the jar and cut into thin slices.
Such lard is delicious to serve with pickled onions.
Bon appetit!
Calorie 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
- Black pepper peas - 255 kcal/100g
- Water - 0 kcal/100g
- Table salt - 0 kcal/100g
