Smoked lard in a multicooker
Description
The appetizer is prepared quickly and easily. Of course, we won’t be able to smoke it in a multicooker using real smoke. But getting a tasty, juicy piece of pork fat with a bright smoky aroma and delicate flavor is easy! I’m not suggesting you use liquid smoke—it’s very hard to wash the multicooker afterward because the aroma is so intense. But smoked paprika is natural, adds aroma, and gives a pleasant color. You can use spices to your taste, your favorites. I only recommend using dried garlic; otherwise, the aroma will be too sharp. Choose the pork fat to your liking as well—if you prefer it fattier, you can reduce the cooking time by 10 minutes. It can be served warm or chilled.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Prepare the pork fat: thoroughly clean the skin and scrape it with a knife. Rinse the pieces and pat them dry. The pieces should be the same size. In a mortar, coarsely crush the coriander and fennel seeds.
- 3
Step 3
In a convenient bowl, mix the spices with the sugar and salt.
- 4
Step 4
Thoroughly coat the pieces of brisket in the curing mixture on all sides.
- 5
Step 5
Wrap the pieces tightly in foil. It is better to use two layers.
- 6
Step 6
Place the brisket in the multicooker bowl and set the “Bake” mode. Bake for 30 minutes. Then lower the temperature to 100 degrees and bake for another 15 minutes.
- 7
Step 7
Remove the brisket pieces and let them cool completely. It’s best to refrigerate the brisket for 3–4 hours after cooling. You can eat it hot as well; it’s also delicious.
- 8
Step 8
Chilled brisket slices perfectly into thin pieces.
- 9
Step 9
Serve the brisket with onions, garlic, and hot pepper.
- 10
Step 10
Serve immediately or slightly chilled.