Lard in Onion Skins (Simple and Delicious)
Description
A delicious appetizer for any gathering. This is perhaps one of the simplest and at the same time most unusual ways to prepare salo (cured pork fat). You won't need many ingredients, but the finished meat will delight you with both its golden color and appetizing aroma. The entire cooking process takes two days, as the meat needs time to fully absorb the juice and aroma of the husks and spices. Store the finished salo in the freezer; before serving, take it out, thaw it slightly, and slice it. Be sure to watch: the appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
1. Rinse the onion skins with warm water. Place half of the rinsed skins on the bottom of a multicooker or cauldron. On top, arrange the lard, bay leaf, and pepper.
- 2
Step 2
2. Cover the salo with coarse salt. Place the remaining husks on top and pour water over everything; the water should reach the top layer of husks, so add a little more water if necessary.
- 3
Step 3
3. After it comes to a boil, cook for 15–20 minutes, then remove from the heat and, without opening the lid, let the mixture stand until it cools. Then place the pot in the refrigerator for 24 hours.
- 4
Step 4
4. After 24 hours, remove the top layer of husk. Pat the salo lightly with paper towels and rub it with a mixture of ground peppers, ground bay leaf, and minced garlic.
- 5
Step 5
5. Wrap the salo in parchment paper, then transfer it to a bag and place it in the freezer for 24 hours. The next day, the salo is ready.