Salting Pork Fat with Onion Skins
Description
This appetizer can be stored in the freezer for a couple of months without worrying that it will spoil. Feel free to serve it at a holiday table, sliced into thin pieces. But first, read about how to cure salo with onion skins. The main ingredient will be boiled in brine and will take on a beautiful color. Serve with herbs and sauce.
Instructions
- 1
Step 1
Prepare the brine. In a pot, bring salted water to a boil. Then add the washed husks. Boil them for 5 minutes. Then place the fatback in the water.
- 2
Step 2
After that, bring the water to a boil again. Cook the salo for 10 minutes. Then leave the salo in the brine off the heat for 15 minutes. Then cool it.
- 3
Step 3
Make a spice mixture. Break the bay leaf, crush the pepper with a spoon, and mince the garlic. Mix all the ingredients together.
- 4
Step 4
Place the cold lard on foil. Score it and rub with spices.
- 5
Step 5
Wrap the salo in foil. Put it in the freezer for a couple of days. Try the appetizer served cold.