Salo in Onion Skins
Description
Perfect for the table and with drinks. Salt pork cured in onion skins resembles roasted pork, but in my opinion it’s much tastier. Plus, you make it yourself rather than buying it at the store—and that already means it’s tastier by default :) I always buy both the onions and the pork fat from the same woman at the market—her fatback is always fresh, so I’ve never ended up with bland salt pork in onion skins. Salt pork is a huge hit in our household. In the evenings my husband loves to put together a plate of appetizers for us: vegetables, meat, cheese. I’ll admit this salt pork is my favorite. You absolutely must try it! ;) Let me tell you: serve the appetizer at the table.
Instructions
- 1
Step 1
1. Prepare the ingredients. Let's get started!
- 2
Step 2
2. Collect onion skins from approximately one kilogram of onions. You can do this gradually. Rinse the skins in water, then bring to a boil (using 1.5 L of water). Add a couple of tablespoons of salt and boil for 5 minutes.
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Step 3
3. Rinse the fatback. Clean it and cut into 200–300 g pieces.
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Step 4
4. Add the lard to the husks. The water should cover the lard (if it does not, add boiled water). Bring to a boil, reduce the heat to medium, and simmer for 25 minutes. Then remove from the heat and let cool. The main thing is that the lard stays submerged in the liquid.
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Step 5
5. While the fatback is "restBuilder" in the pot, prepare the "marinade." Press the garlic through a garlic press, add black and red pepper and crushed bay leaf to it.
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Step 6
6. Select the fatback and pat dry with a kitchen towel or a thick paper towel.
- 7
Step 7
7. Rub in our "marinade" thoroughly. Then wrap in plastic wrap and place in the freezer for 12 hours.
- 8
Step 8
8. After 12 hours, our miracle lard is ready! Slice it and serve with bread, pickled or fresh vegetables, and sauces. Enjoy!