Lard Salted in Onion Skins
Description
The recipe won't take much time. At first glance the recipe seems complicated, but I assure you, making this kind of salo is very simple, although the process takes a long time. It's best to choose salo with good meat streaks. Serve it at the table only when cold, sliced into thin pieces. Salo keeps well in the refrigerator. Serve the appetizer at the table.
Instructions
- 1
Step 1
1. Wash the salo, scrape off the skin, and cut it into small pieces. Pour water into a large pot, add salt, and set over heat.
- 2
Step 2
2. Place the husks in the pot and bring the contents to a boil.
- 3
Step 3
3. After it comes to a boil, cook for 5 minutes, then add the bay leaf and peeled garlic cloves.
- 4
Step 4
4. Next, add the pieces of salt pork to the water and bring everything to a boil; simmer over low heat for 40 minutes.
- 5
Step 5
5. After the required time has passed, turn off the heat, but do not remove the salo. Once it has cooled, put the pot in the refrigerator for 24 hours.
- 6
Step 6
6. Remove the finished salo from the pot and place it on a paper towel, pat dry, and store in the refrigerator. Before serving, slice the salo into thin pieces.