The people's love for Belarusian cuisine has long been known, because it is simple, satisfying and understandable, without unnecessary details and difficulties in finding ingredients for recipes. These are the kinds of dishes you want to cook every day to feed everyone deliciously. A wide variety of meat dishes are united by fragrant, but not spicy spices - cumin, coriander, dill. Today we invite you to pickle lard in Belarusian national traditions, it will be very tasty and aromatic to the point of disgrace!
Ingredients:
- - fresh lard – 0.5 kg;
- - rock salt – 1 glass;
- - garlic – 1 head;
- - cumin – 1 tsp;
- - coriander – 1 tsp;
- - nutmeg – 0.5 tsp;
- - ground black pepper – 1-2 tsp.
- Preparation time: 1 day.
- Servings: 20.
Recipe:
1. Rinse a piece of fresh lard without meat streaks, and if there is a skin, peel it thoroughly with a knife until it turns white. Cut the lard into pieces (randomly into cubes from 5 by 5 cm to 8 by 8 or approximately sized rectangles), since salting in pieces will be more effective and faster.
2. Pour a little salt into the bottom of the pickling bowl, leave the rest of the salt for sprinkling on top.
3.Place the pieces of lard compactly, sprinkle liberally on top and between the pieces so that the salt gets everywhere. Leave for a day at a temperature not exceeding 20 degrees or in the refrigerator. If you have large pieces of lard, leave the lard in salt for 2 days.
4. After a day, remove the salt crust from the pieces of lard, and thoroughly clean the remaining salt using a knife or thick napkin.
5. Prepare garlic pulp - pass the peeled cloves through a press.
6. Prepare herbs and spices: grind everything you have in grains in a mortar (coriander and cumin) or you can use a coffee grinder if you don’t want large pieces of spices to come across, and all the aromatic topping for lard will be in powder form.
7. Rub the lard with garlic sticky pulp, and then roll in a mixture of aromatic spices from crushed cumin and coriander, with the addition of nutmeg and black pepper.
8. Now the pieces of prepared lard can be wrapped in cooking paper or cling film and placed in the refrigerator/freezer for storage.
Belarusian-style lard is ready! Bon appetit!
