Ukrainian Pork Lard (Salo) with Brine, Garlic and Coriander

Steps

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  1. Pour clean water for brine preparation into a small saucepan and boil. During the process of boiling, add the coriander peas for bolder spicy flavor, and break the bay leaf with your hands to make medium and small pieces.
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  2. When the water with spices heats to a warm state, add salt. Stirring and dissolving salt crystals let’s bring the brine to active boiling. Separately let me tell you about brine and why lard in brine turns out gentler. The fact is that if in your lard there is at least the smallest meat layer, in case of dry salting it will become very hard, because salt deprives it of all moisture. Therefore dry salting is acceptable more for lard from full fat mass, but prepared in salt water belly bacon and "meat" lard turn out much softer!
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  3. Prepare the lard in advance so then pour the ready pieces with hot brine. It needs to be pre-cleaned with a knife to ensure your piece is clean, and rinsed and dried with dense kitchen wipes. The whole bar is then cut in pieces with side sizes of about 6 by 6 cm or 6 by 8.
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  4. Place the pieces in a suitable container - it should be high enough, but also not too wide for the brine to cover all pieces of lard completely. You can take a container made of plastic or from food stainless steel.
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  5. Pour fresh lard with hot brine.
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  6. If the lard comes up - cover it with a light saucer to only slightly "drown" the pieces into the water. In this form, leave the lard for 1-2 days at room temperature, but not more than 25 degrees.
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  7. After the lard is salted, let’s take out the pieces from the spicy brine and dry them with paper towels.
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  8. Clean the garlic head and then cut into the middle slices garlic cloves. Stick slices of garlic into the lard spontaneously, to taste and will, placing slices onto different depths.
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  9. Pour the ground coriander onto a wide dish and roll lard pieces with garlic in this spicy coating. If you dried the lard well and there is no excess moisture left on it, the coriander will stick thoroughly to the fat surface of the pieces and hold on well.
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  10. It is only left to wrap the lard in baking paper or suitable culinary paper, put in the fridge for storage.
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  11. Frozen lard is cut easier into thin slices and is perfectly stored for even a long time. Try this lard with a hot red borch, greenery, mustard, black or white slice of bread....
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  12. Bon Appetite!