You can pickle lard in different ways. According to some recipes it turns out boiled, according to others it turns out hard. If you want to make lard with a soft skin, but not boiled, then try this cooking method.
Ingredients:
- lard – 1.5-2 kg;
- water – 1 l;
- salt – 8 tbsp;
- ground black pepper;
- garlic;
- Bay leaf.
The process of cooking lard in brine
1 liter of water is taken into the pan and 8 tbsp is added. brine. It is set on fire and brought to a boil.
At this time, the lard is cut into pieces and placed in a tray or jar.
Between layers, it is generously sprinkled with ground pepper, arranged with a couple of bay leaves and chopped garlic. You need a lot of garlic and laurel, and pepper to taste. It is important not to compact the pieces tightly so that they are well saturated with brine on all sides.
The lard placed in a tray or jar is poured with hot brine.
The water will immediately steam the skin, making it softer.
In this case, there will not be enough boiling water to cook the lard itself. Immediately close the container and, after cooling, place it in the refrigerator for 3 days.If the lard floats above the brine, it will need to be pressed down with a saucer.
After 3 days, an excellent aromatic soft snack is ready.
