Homemade Spicy Pork Balyk Delight

Beautiful, spicy, appetizing, for a holiday and every day! Pork balyk, cooked at home, turns out incredibly spicy and aromatic. It is perfect as an appetizer for any feast. The preparation process takes a lot of time, but the result exceeds all expectations!
cook time: 264h
Ava Prescott
Homemade Spicy Pork Balyk Delight

Nutrition Facts (per serving)

218
Calories
17g
Fat
2g
Carbs
13g
Protein

Ingredients (10 portions)

Basic:

Garlic 30 g
Salt (small) 0.5 cup
Sugar 1 tsp
Ground coriander 1 tsp
Pepper (a mixture of different ground peppers) 1.5 tbsp
Pork 1 kg
Dry spices to taste
Khmeli-suneli 1 tbsp

Recipe instructions

Step 1

Step 1
How to make pork balyk at home? Prepare your food. It is better to take the pork from the soft part — tenderloin, tenderloin, neck, shoulder. I used pork neck. Clean a piece of pulp from films and veins. Wash it and dry it well with paper towels.

Step 2

Step 2
Rub it thoroughly with a mixture of salt and sugar.

Step 3

Step 3
Place the meat in a container, such as a saucepan or large cup. You can sprinkle it with a little allspice.

Step 4

Step 4
Cover the meat with a plate, smaller in diameter than the pan or cup.

Step 5

Step 5
Build a press so that the meat is constantly under pressure. In my case, a small pumpkin served as a press. You can use a jar of water. Place the meat in the refrigerator for three days. Check the pan periodically, draining the resulting juice and turning the piece of meat on the other side.

Step 6

Step 6
Prepare the seasonings. Mix a mixture of peppers, suneli hops, and coriander in a small container. You can also add your favorite spices if desired.

Step 7

Step 7
Peel the garlic and pass through a press.

Step 8

Step 8
After three days, remove the piece of meat from the pan. Dry it well with paper towels or napkins.

Step 9

Step 9
Rub the meat with garlic on all sides.

Step 10

Step 10
Next, rub the piece with the seasoning mixture, carefully, as if rubbing the spices into the meat.

Step 11

Step 11
Wrap the meat in gauze folded in 2-3 layers, or in a thin light cloth. Tie on all sides with a thick thread or tourniquet.

Step 12

Step 12
Hang the bundle by a thread in a well-ventilated, warm place for 5-9 days (depending on the temperature in the room and how ventilated it is. It is believed that the optimal temperature for cooking balyk is from 4 to 15 degrees Celsius). On the second day, check to see if the gauze has become wet from the juice. If this happens, then the balyk needs to be wrapped in new fabric. Also make sure that flies and other insects do not land on the gauze.

Step 13

Step 13
In this recipe, the balyk was dried in the attic for 8 days.

Step 14

Step 14
This was enough for the outside of the meat to dry out, while the inside remained soft, but not too wet. Cut the balyk into thin pieces and serve. Bon appetit!

Additional rubrics

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