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The most delicious recipe for lard in brine in a hot way

0
3639
Kitchen Eastern European
Calorie content 770 kcal
Portions 3 port.
Cooking time 5 days
Proteins * gr.
Fats * 99 gr.
Carbohydrates* gr.
* per 100 gr. product
The most delicious recipe for lard in brine in a hot way
Content

The hot method of salting lard in brine is loved in many families. The taste of lard turns out to be brighter and more expressive, and the meat veins are tender and soft. Pork belly is best for this method.

Ingredients

Cooking process

step 1 out of 7
Rinse the salting lard according to this recipe, scrape the skin with a knife and then cut into pieces of any size. Boil the required amount of clean water in a saucepan, add salt, bay leaves and black peppercorns. Place pieces of bacon in boiled water.
step 2 out of 7
When the bacon boils, cook it for 5 minutes from the beginning of the boil. Then turn off the fire. Cover the pot with a lid and wrap with a towel. Leave the fat under a towel until it cools completely. During this time, the bacon will steam well. After cooling, put the pan with bacon in the refrigerator for 3 days. After this time, remove the bacon from the brine.
step 3 out of 7
Peel and chop the chives into a garlic bowl.
step 4 out of 7
Add ground black and hot peppers, ground paprika to the garlic, add vegetable oil and mix well.
step 5 out of 7
Spread each piece of bacon on all sides with the prepared aromatic mixture.
step 6 out of 7
Then place these pieces of bacon in a container, close with a tight lid and place in the refrigerator for a day.
step 7 out of 7
After a day, this delicious lard, cooked in brine hot, can be served with freshly baked bread and vegetables. You can store such lard for 2 weeks, but your loved ones eat this delicacy much earlier.

Bon Appetit!

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