Dry Salting of Pork Fatback
Description
Perfect with the table and with drinks. For a tastier appetizer, buy salo with meat layers: pork belly, jowls, etc. Remember that 0.5 cm of salo cures per day, so you can calculate the preparation time yourself. It must be kept in the cold: in the refrigerator or on the balcony. If you are preparing it for long-term storage, wrap the salted salo in a bag or parchment paper and store it in the freezer. It can be served warm or chilled.
Instructions
- 1
Step 1
Prepare the listed ingredients. Rinse the pork fat in water, scrape dirt from the skin, and rinse again. Be sure to pat dry with paper towels. Since the product will be salted for quite a long time, do not use fresh garlic; replace it with dried ground garlic.
- 2
Step 2
Cut the salo into portion-sized pieces — that way it will be easier to take it out in portions rather than cutting the whole piece at the table. Place the pieces in a bowl or salad bowl, or on a plate.
- 3
Step 3
Add all the seasonings and spices. If you like fiery flavors, add a couple of pinches of ground hot red pepper.
- 4
Step 4
Carefully coat each piece of salo in spices and seasonings, and even rub them in a little. Transfer to a food container or bag, but leave a small opening so the product does not spoil. Refrigerate for about 4–5 days, or even longer — it all depends on the thickness of the salo layer.
- 5
Step 5
To serve, remove the salo from the refrigerator and place it in the freezer for half an hour — it will firm up and be easier to slice. Cut it into thin slices and serve with bread, lavash, various sauces, and so on. Enjoy your meal!