Boiled Salo with Garlic
Description
The recipe won't take much time. Choose a piece of salo to your taste: without a meat layer or with one. If the salo has no meat layer, you don't need to cook it for long — 15 minutes is enough. Add spices and seasonings as you like, but bay leaf, salt, and black pepper are mandatory. Store the prepared appetizer in the refrigerator and serve it chilled, with pickled onion, garlic, and so on. For long-term storage, put the salo in the freezer and take it out half an hour before slicing.
Instructions
- 1
Step 1
Prepare the listed ingredients. Thoroughly rinse the onion and garlic cloves in their skins — there is no need to peel them.
- 2
Step 2
Cut both the onion bulb and the garlic cloves in half, and place them in a kazan or a pot with a nonstick bottom together with the fatback. Add bay leaves, salt, and ground black pepper. Optionally, add other spices and seasonings as well. You can also add some rinsed onion skins—the fatback will take on a beautiful golden hue.
- 3
Step 3
Pour hot water into a container and place the cauldron on the stove, setting it to maximum heat. Bring the liquid in the container to a boil and reduce the heat to moderate. Boil the fatback for about 15 minutes. The larger the piece of fatback, the longer it needs to cook, and vice versa.
- 4
Step 4
Then turn off the heat and let the salo cool right in the broth. You can move the container somewhere cold — the salo will cool faster.
- 5
Step 5
Then place it on a plate and put it in the freezer for 10–15 minutes. The salo will become firmer and easier to slice. Cut it into slices and arrange on a plate. Add garlic, sprinkle with chopped green onion or other herbs, and serve at the table with bread. Enjoy your meal!