Curing Pork Fatback in Brine in a Jar
Description
Perfect for the table and with drinks. I'll tell you how to salt pork fat in brine in a jar. It's a simple way to make a versatile appetizer. Because no matter how much someone turns up their nose at the mention of salo, most people still don't mind occasionally eating a piece or topping their varenyky or porridge with fresh cracklings.
Instructions
- 1
Step 1
1. Cut the pork fatback into pieces 5–7 cm thick, rinse each piece under running water, and pat dry with a towel. Pack into a clean jar, but not too tightly.
- 2
Step 2
2. Let's make the brine. Boil water with all the spices and salt. When all the salt has dissolved, turn off the heat and add the minced garlic. Mix thoroughly and let it cool.
- 3
Step 3
3. The liquid should be hot but not boiling. Pour so that all pieces are covered with brine. Cover with a lid and refrigerate for three days.
- 4
Step 4
4. Remove the finished pieces, pat dry with a towel, and serve right away at the table! Or you can put them in the freezer and serve frozen.