Marinated Salo with Garlic
Description
Perfect for the table and with drinks. Marinated pork fatback with garlic, sealed in jars, is a very convenient way to prepare this product. The fatback always turns out like fresh—very tender and not oversalted. It’s also nice that the fatback itself doesn’t need to be cleaned and rinsed of salt before eating (as with the dry salting method). You can use either pure fatback or fatback with meat streaks. Serve marinated pork fatback with garlic as an appetizer for a holiday or everyday table. It can be served warm or chilled.
Instructions
- 1
Step 1
1. Bring the water to a boil, add the salt and all the spices, and stir until the salt dissolves. Add the vinegar after the marinade is ready, then add the garlic, peeled and sliced into thin slices. Cool the finished marinade completely.
- 2
Step 2
2. Rinse the salo and pat it dry to remove excess moisture with paper towels. Wash the marinating jar thoroughly and sterilize it.
- 3
Step 3
3. Cut the salo into medium-sized pieces (approximately 5×4 cm). Place the cut salo in a jar, but not too tightly packed.
- 4
Step 4
4. Pour in the marinade so it completely covers the fatback. Seal tightly with a lid or process the jars. After 5 days, the garlic-marinated fatback will be fully ready to eat.