Lard from the Restaurant 'The Gourmet'

Appetizers | Russian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

This recipe was provided by John Smith, the chef of 'The Gourmet' restaurant in St. Petersburg.

Ingredients

Lard - 4 lbs
Flaky sea salt - 21.2 oz
Garlic - 1.8 oz
Ground Black Pepper - 0.4 oz
Ground coriander - 0.4 oz
Black Cumin (Cumin) - 0.4 oz
Juniper Berries - 0.4 oz
Bay leaf - 0.4 oz

Step by Step guide

Step 1

Choose pork fat with layers of meat, ensuring the ratio is 60% fat and 40% meat.

Step 2

In a skillet, warm the spices — bay leaf, black pepper, coriander, cumin, and juniper. For two kilograms of lard, use 10 grams of each spice, 50 grams of garlic, and 600 grams of salt. Toasted spices should be ground in a mortar, and the garlic should be sliced into petals.

Step 3

Rub the lard with spices and layer it with garlic petals.

Step 4

Place the lard in a gastro container with coarse sea salt at the bottom. Sprinkle salt on top of the lard. Create several layers by placing the lard in slices and covering it with salt. Refrigerate for a week.

Step 5

After a week, scrape off the excess salt from the lard, vacuum seal it, and freeze it. Once the lard is frozen, remove the skin completely, and then slice it thinly using a slicer. Roll the slices into tubes and freeze them again. To create the tube shape, wrap a piece of lard around your finger — this will result in a hollow tube.