Salted Salo in Brine
Description
The appetizer is quick and easy to prepare. Curing salo is not such a complicated process. In addition to the traditional curing method, I can also offer a recipe for salo in brine. The most important thing here is to choose high-quality salo with a meat streak and make sure it is fresh. If you have not tried making salo in brine before, I recommend starting with a small amount the first time to test the recipe.
Instructions
- 1
Step 1
1. For such purposes, I recommend pork belly (fatback with a meat streak). I wash the fatback thoroughly and dry it with paper towels.
- 2
Step 2
2. To speed up the cooking process, I cut it into small pieces, about 3–4 centimeters thick.
- 3
Step 3
3. I use coarse sea salt. I pour it into a bowl and cover it with boiling water (2 cups).
- 4
Step 4
4. I place the pork fat in a bowl of salted water; it needs to be fully submerged.
- 5
Step 5
5. I peel the garlic cloves and add them to the lard, then add bay leaf, pepper, and dried herbs.
- 6
Step 6
6. I mix everything and put the salo in the refrigerator for 12 hours, or longer (if you can wait).