Ingredients:
- pork belly or belly – 1.3 kg (two long pieces);
- garlic – 1 head;
- allspice – 10 peas;
- ready-made spice mixture for marinating lard, lard and smoked meats – 25-30 g;
- paprika – 0.5 tsp;
- coarse salt – 2 tbsp. l.;
- soy sauce – 2 tsp.
If desired, instead of a ready-made mixture of spices purchased at the supermarket, you can use your favorite aromatic herbs and spices (ground black and white pepper, hot red pepper, coriander, basil, fenugreek, juniper fruits, clove buds, bay leaves, etc.), but not more than two tablespoons for a given weight of lard.
Step-by-step preparation with photographs:
1. Remove plaque from the thick skin on which the lard is attached.
2. Rinse the undercoat in cold water and dry with a paper towel.
3. Cut each strip crosswise into 2 parts.
4.Rub each of the four pieces with salt, lard spices and paprika.
5. Peel the garlic divided into cloves and cut crosswise into slices.
6. Place 2 pieces of lard with meat layers into each baking bag, pour in soy sauce, and also add thinly sliced garlic and 5 allspice peas.
7. Wrap the plastic bags, trying to expel the air from inside as much as possible.
8. Place each cellophane package in a transparent plastic T-shirt bag, which is then tied in a knot.
9. Place the resulting two packages in a large saucepan, with the knots facing up, fill with cold water and lightly simmer using a lid or a plate of smaller diameter.
10. Place the pan on high heat, wait until the water boils, reduce the heat to low and leave to simmer for 80-90 minutes.
11. Remove the parcels from the pan, let them sit completely at room temperature and place them in the refrigerator for at least 5 hours, or better yet, overnight.
12. Cut the double bags (plastic and cellophane), taking out the boiled undergut, clean the lard with the back of a knife to remove any remaining garlic and congealed fat. The drained fatty juice can be used to prepare homemade sauces or added to first and second courses when boiling, stewing and frying products.
Before serving, chilled lard with meat layers (breast or pork belly) is cut into beautiful slices along with thick skin.
White and pink pieces of lard look great in sliced meats and are suitable for making sandwiches with rye and wheat bread.
The products store well in the refrigerator both sliced and whole.If it is necessary to preserve the prepared undercut for a long time, it is frozen (temperature about –18°C), placed in plastic bags with a zipper. It can remain in this form for up to 10 months.
You can also prepare lard quickly and without a bag using this recipe - https://enn.washerhouse.com/6896-neverojatno-bystraja-zasolka-sala-k-vechernemu-stolu-uzhe-budet-gotovo.html
Enjoy your meal!
