Lard Boiled in Onion Skins

Description

Suitable for both holidays and everyday meals. Thanks to the husks, the pork fat takes on a beautiful caramel color, so you might think it’s smoked. Don’t worry about the taste of the finished dish — there won’t be any unpleasant smell or taste; the husks only add color. Cool the finished pork fat and refrigerate it for several hours, then slice it thinly and serve. The appetizer is ready. Serve immediately.

Instructions

1. 1

   Step 1

   Scrape the rind off the salo and cut it into small pieces, then rinse, pat dry with paper towels, and set aside.

2. 2

   Step 2

   Pour water into a pot and add onion skins, simmer for a couple of minutes, add the spices, and lay in pieces of salo.

3. 3

   Step 3

   Boil the salo for about 30–60 minutes depending on the freshness and tenderness of the product.

4. 4

   Step 4

   Turn off the heat and do not remove the fatback from the water; weigh it down and leave overnight (8–10 hours).

5. 5

   Step 5

   Remove the salo and place it on a paper towel. Meanwhile, peel a head of garlic and mince it, then mix it with the pepper blend and rub the salo with the mixture. Wrap it in foil or plastic wrap and refrigerate or freeze for several hours.

6. 6

   Step 6

   Cut the finished product into thin slices and serve the cold appetizer at the table.