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Lard in cold brine with garlic

0
1844
Kitchen Eastern European
Calorie content 770 kcal
Portions 5 port.
Cooking time 4 days
Proteins * gr.
Fats * 99 gr.
Carbohydrates* gr.
* per 100 gr. product
Lard in cold brine with garlic
Content

For all lard lovers in this recipe, it is proposed to pickle it in cold brine, having previously stuffed it with garlic. The recipe is simple, and every housewife turns out delicious. For salting, choose a delicate lard with a thin skin.

Ingredients

Cooking process

step 1 out of 4
Boil clean drinking water in a separate saucepan. Then add salt to it, add black peppercorns, laurel leaves and clove buds. Boil the brine with spices for 2-3 minutes, turn off the heat and cool to room temperature.
step 2 out of 4
Rinse the salting lard with cold water and scrape the skin well with a knife. Then cut the bacon into small pieces. Peel the chives and cut into wedges. Make shallow punctures on the pieces of bacon from all sides with a knife and place the cloves of garlic in them.
step 3 out of 4
Put the lard and garlic in a clean liter jar. Then fill it with chilled brine. Transfer the spices from the brine to the bacon. Close the jar with a clean plastic lid and leave for a day at home temperature. After a day, put a jar of lard in the refrigerator for 3 days. During this time, it will reach the desired condition in brine and become fragrant and tender.
step 4 out of 4
Salted lard in cold brine with garlic is ready. Remove the pieces from the jar, place in a bag or wrap in foil and store in the freezer. Before serving, you can sprinkle the chopped bacon with dried herbs.

Bon Appetit!

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