Quick & Tender Lard Using the Hot Method

Quick to prepare, very tender salted lard. Many of you probably salted lard using the hot method. I also salted in different ways, but now I cook lard only according to this recipe. The whole secret is in the preparation — the lard turns out very soft and tender.
cook time: 12h 30 min
Isla Thatcher
Quick & Tender Lard Using the Hot Method

Nutrition Facts (per serving)

279
Calories
31g
Fat
1g
Protein

Ingredients (8 portions)

Basic:

Garlic 3 clove
Salt 3 tbsp
Water 1 l
Maggi seasoning (The recipe used lard seasoning.) 10 g
Salo 600 g

Recipe instructions

Step 1

Step 1
Prepare all the ingredients necessary for hot salting lard. The recipe uses lard seasoning without salt. If you use seasoning with salt, reduce the amount to 5 grams. Prepare the lard for salting, wash it well, if there are seals on the lard, scrape them off or cut them out. Cut the lard into 3 equal parts, put them in a saucepan and cover with cold water.

Step 2

Step 2
Place the pan on the stove and boil the lard for 3 minutes. Turn off the lard and add salt. This is the secret of making lard. Previously, I cooked lard in brine, but after trying this recipe, I started boiling it in water, and then salted the water. Lard prepared in this way is much more tender than lard cooked in brine. Cover the pan with a lid and leave for 12 hours.

Step 3

Step 3
After 12 hours, remove the lard from the brine and rub it with spices. To do this, pass the garlic through a press, mix it with lard seasoning,

Step 4

Step 4
and rub the lard evenly on all sides. Wrap each piece in foil and place in the refrigerator for 2-3 hours. We chop the finished lard and enjoy the unique delicate taste.

Step 5

Step 5
Hot salted lard is ready! The recipe is suitable for any meal — for tomorrow, lunch, dinner, and also looks great on the holiday table. Bon appetit!

Additional rubrics

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