Lard roll with rind
Description
The appetizer is quick and simple to prepare. Buy thin salo for the roulade (no more than 1.5 cm thick), otherwise it will be difficult to roll up. Prepare it well, scrape the skin with a knife, and wash it on all sides. You can salt the salo in advance, sprinkle it with salt, and leave it overnight in the refrigerator. But I prefer to make it from fresh salo—it is softer and more tender, and rolls up easily. I will explain how to salt it and what to do during the process. Watch. Serve with herbs and sauce.
Instructions
- 1
Step 1
1. Prepare the necessary spices, salo, meat, and carrots. For the salo, it’s best to use a rectangular or square piece; trim the edges.
- 2
Step 2
2. Sprinkle the prepared salo with salt (3 tsp will be enough) on both sides and leave for 2–3 hours. Then simply scrape off the excess salt with a knife; there is no need to wash the salo.
- 3
Step 3
3. Prepare the spice mix, chop everything finely, and grind it in a mortar. Combine the spices with the minced garlic. Grate the salo.
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Step 4
4. Peel the carrots, wash them, and grate them on a Korean-style carrot grater. Spread over the surface of the fatback. Leave a 5 cm margin from the edge and place the cut chicken fillet.
- 5
Step 5
5. Roll the roulade as tightly as possible and secure with string.
- 6
Step 6
6. There are several ways to prepare this roulade: in a saucepan wrapped in cling film, in the oven in a roasting bag or foil. I decided to make it in foil, wrapped the roulade in foil several times, and placed it in a hot oven for 90 minutes at 160–180 degrees.
- 7
Step 7
7. Unwrap the foil; there will be a lot of rendered fat, which you can pour into a jar and use in other recipes. Cool the roll at room temperature, then wrap it in a bag and refrigerate for 6–8 hours, or overnight, to set.
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Step 8
8. In the morning, remove the strings, slice the roll into pieces, and try it! Tip: you can serve the roll with horseradish or mustard, green onions, and black bread.