Salo in Onion Peel in a Multicooker
Description
This product keeps for about 2–3 days in the refrigerator. For longer storage, wrap the salo in plastic wrap and place it in the freezer. To slice it, remove the salo from the freezer and let it warm at room temperature for about half an hour, then slice and serve with bread. It can be served warm or chilled.
Instructions
- 1
Step 1
Prepare the listed ingredients. Buy lard with meat streaks; it will look more colorful after cooking.
- 2
Step 2
Thoroughly rinse the onion skins and spread them on the bottom of the multicooker bowl. Then rinse the pork fatback and scrape off the skin with a knife. Place the pieces of fatback directly on the skins.
- 3
Step 3
Sprinkle salt and black peppercorns over the fatback, and add bay leaves. If desired, you can add a couple of sliced peeled garlic cloves.
- 4
Step 4
Pour in warm water and cover the appliance with the lid. Activate the "Boil" mode for 25-30 minutes.
- 5
Step 5
After the specified time, the salo will be ready! The onion skins will color the liquid and the salo a bright hue.
- 6
Step 6
Place the salo from the multicooker bowl onto a plate and let it cool slightly, then you can start tasting!