Salted Salo with Red Pepper
Description
A tasty appetizer for any gathering. Delicious cured pork fat always pairs perfectly with a bowl of hot borscht or soup; you can also fry it with potatoes and eggs—however you like it. For salting, use pork fat with meat layers; red pepper will add a mild heat. For the fat to fully cure, it will take up to 5–6 days. Store the finished pork fat in the refrigerator or freezer. Serve with herbs and sauce.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
We choose fresh, tasty, and beautiful salo that is quite tender and soft.
- 3
Step 3
Pour the salt into a bowl; we use regular rock salt, not iodized!
- 4
Step 4
Add red pepper to the salt and mix.
- 5
Step 5
Scrape the rind of the pork fat well with a sharp knife. Then rub the pork fat with red pepper and salt.
- 6
Step 6
Take a small container or a deep plate and layer the salo, sprinkling salt between the layers. The smaller the pieces, the faster it will cure. Cover the bowl and refrigerate for 4 days. Turn the salo over from time to time. When the time is up, taste it.
- 7
Step 7
Serve immediately or slightly chilled.