Garlic-Brined Lard Delight

Fragrant, soft, tender, impossible to put down! Making lard in brine with garlic is absolutely easy, it just takes some time. It will be a hearty and tasty addition to lunch and goes perfectly with hot first courses.
cook time: 72h
Ivy Ramsay
Garlic-Brined Lard Delight

Nutrition Facts (per serving)

492
Calories
53g
Fat
4g
Carbs
2g
Protein

Ingredients (10 portions)

Basic:

Garlic 8 clove
Salt 8 tbsp
Bay leaf 2 pc
Peppercorns 4 pc
Salo 0.5 kg
Clove pepper (allspice) 4 pc

Recipe instructions

Step 1

Step 1
How to salt lard in brine with garlic? Prepare the indicated products. It is better to choose lard with layers of meat, albeit small ones. The lard should be white and the skin should not be hard. It is better to take coarse salt. You can add spices to your taste. The amount of ingredients for brine is calculated for 1 liter of water. Also prepare a pan and a convenient container for lard.

Step 2

Step 2
Rinse the selected piece of lard thoroughly under running cold water and dry well with paper towels. Cut the lard into large pieces. Place the water in the pan on the fire.

Step 3

Step 3
Peel the garlic and cut into pieces. Place half of the chopped garlic at the bottom of the selected container. Place chopped lard on the garlic. If the container is tall and narrow, then the lard can be laid out in several layers, but each layer must be lined with chopped garlic.

Step 4

Step 4
Place bay leaf, allspice and black peppercorns into boiling water, add salt. Turn off the water and stir until the salt crystals are completely dissolved. Let the prepared solution stand for 5 minutes. If the lard is very hard, you can fill it with this solution right away.

Step 5

Step 5
Pour hot brine over the lard in a container, add bay leaves and peppercorns. The lard should be completely covered with brine. If it floats, it is better to cover it with a plate and press it down with something heavy. Close the container with a lid and leave at room temperature for 3 days. I kept the lard on the table for two days and then put it in the refrigerator.

Step 6

Step 6
After three days, open the container and drain all the brine from it. Remove the lard and wipe with paper towels.

Step 7

Step 7
You can try delicious lard in brine with garlic right away, but it is difficult to cut and for more accurate slicing, it is better to put it in the freezer, wrapped in cling film. Frozen lard is easily cut into thin transparent pieces. Bon appetit!

Additional rubrics

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