Belarusian-Style Salo
Description
Suitable for both holidays and everyday meals. Please note that after salting, the fatback must be kept in the freezer for three days. This affects the flavor of the finished product. It can be served warm or chilled.
Instructions
- 1
Step 1
Prepare the necessary ingredients. Trim the salo with a knife on all sides.
- 2
Step 2
Add salt to the water and dissolve.
- 3
Step 3
Place the pieces of prepared salo. The water should cover the salo. Set over heat just below medium and heat until boiling.
- 4
Step 4
Then remove from the heat. Cool at room temperature in the brine and refrigerate for 2 days without removing from the brine. If the fatback rises above the brine, place a plate on top and a small weight.
- 5
Step 5
After 2 days, prepare the spices. Grind them using whichever method is most convenient.
- 6
Step 6
Remove the salo from the brine. Pat dry with a paper towel. Make vertical cuts in several places. Rub generously with minced garlic and spices.
- 7
Step 7
Wrap the prepared pieces of salo in parchment, place them in a plastic bag, and refrigerate for 6 days. Then transfer to the freezer for 3 days. After three days, the salo can be tasted.
- 8
Step 8
The appetizer is ready. Serve at the table.