Lard with garlic

Description

Perfect with meals and drinks. The delicate lard can be served with crispy black bread toasts, garlic cloves, fresh cucumbers, and herbs. Pork lard also makes delicious fried potatoes, as well as a sauté base for soups. And with the remaining cracklings, you can fry eggs or vegetables, such as tomatoes.

Instructions

1. 1

   Step 1

   Cut the salo into small pieces about 2–3 millimeters thick.

2. 2

   Step 2

   Take a deep skillet and render the lard over low heat, uncovered.

3. 3

   Step 3

   Pour the fat as it renders from the skillet into a glass jar with a large spoon. Because the fat is very hot, the jar may crack. To prevent this, place a large spoon inside it.

4. 4

   Step 4

   This procedure takes about 30 minutes. When the fat has rendered and only the fried golden cracklings remain, transfer them to a plate and pour the remaining fat into a jar.

5. 5

   Step 5

   Squeeze 2 cloves of garlic into the jar, season with salt and pepper (use black and red pepper). Mix.

6. 6

   Step 6

   Let the jar cool to room temperature, then put it in the refrigerator. The lard is ready! It must be stored in the refrigerator.