Salted Pork Fat from the 'Harvest' Restaurant

Appetizers | Russian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

This recipe was provided by Sarah Johnson, the head chef of the 'Harvest' restaurant.

Ingredients

Lard - 2 lbs
Water - 1 qt
Coarse Salt - 5 teaspoons
Bay leaf - 5 pieces
Ground Black Pepper - 6 pieces
Green peppercorns - 5 pieces
Garlic - 5 cloves
Ground Black Pepper - to taste

Step by Step guide

Step 1

Add five tablespoons of coarse salt to water, four to six bay leaves, five to six whole black peppercorns, and six allspice berries. Boil for a couple of minutes to allow the spices to release their aroma. It's best not to add garlic to this brine. Instead, rub the garlic on the fat after it has been salted. Prepare the brine.

Step 2

After the brine is ready, wait for it to cool down, then place the lard into jars or large containers, and pour the brine over it. Leave it at room temperature for a day. After a day, cut the piece in half and taste from the center. If it has been salted almost all the way through, then put it in the refrigerator, where it will continue to cure for another three days.

Step 3

Next, take the lard out of the brine, cut it again, and check if the center is salted through. If it is, dry the lard and rub it with 5-6 minced garlic cloves and ground pepper, coating it with this mixture as if breading. Store it in the freezer wrapped in waxed paper.