Lard in hot brine

We start cooking with brine. We put a pot of water on the stove to warm up. Add the bay leaf, allspice, salt and onion whole (unpeeled).

Put the pieces of fat in a saucepan. When the brine boils, pour it into a container with lard, and, having picked up the desired diameter of the plate, put the lard under pressure. He needs to stand for four days at room temperature.

After this time, we take out the fat, wipe it, sprinkle with pepper, rub with garlic and put it in the freezer for at least a couple of hours. After freezing, we take it out and cut it into plates.

Bon appetit!