Delicious Salt-Cured Pork Fatback
Description
Perfect for the table and for drinks. Salted fatback with bread is the perfect appetizer to go with a shot of chilled vodka or a glass of red wine, so it's worth preparing this appetizer in advance and keeping it in the refrigerator or freezer for unexpected guests! Remember that it's better not to add fresh garlic, as it can give the dish a slight bitterness, but dried ground garlic works very well. Serve the appetizer at the table.
Instructions
- 1
Step 1
Prepare the listed ingredients. If you like, you can also add ground dried garlic.
- 2
Step 2
Pour the salt and all the prepared spices and seasonings into the bowl of a food processor or coffee grinder.
- 3
Step 3
Using the appliance’s pulse mode, grind everything for about 3–5 minutes, but do not open the container lid until the spice dust has settled, or you will inhale it. Do not rush; wait about 2–3 minutes.
- 4
Step 4
Rinse the salo in water and pat dry with paper towels. Scrape any charred spots from the skin with a knife. Pork belly with meat layers works best—the dish will be incredibly delicious. Coat the salo on all sides with the prepared spice rub. If the piece is too large, cut it into several portions.
- 5
Step 5
Place the fatback in a bag or a food container, but do not tie it tightly or close it with a lid, so air can still get in; otherwise it will “suffocate” and develop an unpleasant taste and smell. Put the container with the fatback in a cool place for about 5–7 days, or preferably 2 weeks. Be sure to turn the fatback over every 2 days so it salts evenly. After that time, it is best to store it in the freezer, wrapped in a bag.
- 6
Step 6
Cut the ready salted fatback into thin slices and serve at the table with unsweetened baked goods.