You certainly have tried to try fat prepared in various ways: salted, smoked and boiled, but have you ever cooked a pickled bacon? And meanwhile, this is a simple and delicious way of making soft fat, which will make the selected piece of pork carcass only more tender and appetizing. About how to pickle bacon at once in several different ways, we'll talk further.
Salo marinated with garlic
Let's start with the dry way of marinating lard with garlic and spices. This simple recipe will give you a delicious snack in a matter of days.
Ingredients:
- lard pork - 1,2 kg;
- sea salt - 45 g;
- black pepper peas - 5 g;
- garlic cloves - 4 pcs .;
- laurel leaf - 2 pieces;
- cardamom - 3 g;
- Ground cumin - 3 g;
- marjoram - 3 g.
Preparation
In a piece of washed and thoroughly dried fat, make deep incisions, sufficient to contain a garlic clove. Garlic cloves cut into 2-3 parts, each of the parts placed in the notches. We rub the laurel leaf with pepper, cardamom, ground cumin, salt and marjoram. A third of the mixture of spices is poured into the bottom of the jar or container, which will pickle bacon, and rub the rest and sprinkle the pieces on top.
Leave the pickled lard in the jar first for a day at room temperature, and then for another 5 days in a cool place. Ready lard is cleaned of surplus spices and salt, and then wrapped with a sheet of parchment and left for storage in the refrigerator.
Marinated lard - marvelous recipe
Ingredients:
- water - 2 l;
- lard - 1,2 kg;
- laurel leaf - 3 pieces;
- salt - 430 g;
- ground pepper;
- onion peel.
Preparation
We cut the fat with cubes 5x5 cm, make deep cuts in it and place in each a sliced clove of garlic, mixed with salt and pepper.
We begin to prepare the brine. In a saucepan pour water, dissolve salt in it and put laurel leaves. After boiling the liquid, we put in it slices of fat and immediately reduce the heat. Cook the bacon for 5 minutes, then remove it with a muffin and put it into the jar. Fill the bacon with brine, close the lid and leave it for two weeks in a cool place.
After the allotted time, the lard marinated in a brine at home can be sampled. Store the product also should be in the same jar with the brine, in the refrigerator.
Marinated fat in Korean - recipe with vinegar
Pork substitute is considered one of the classic meat ingredients in Asian cuisine, so if you are tired of the monotony of our recipes, you can try out the Korean way of pickling lard in vinegar and the abundance of spices.
They do not eat Korean coats in their raw form, but it is convenient to keep such pickled billet in the refrigerator and, if necessary, cook for a few minutes in a heated frying pan or in a wok. Serve lard marinated in vinegar can be either alone, or with noodles or potatoes.
Ingredients:
- podschevok - 490 g;
- hot pepper - 1 piece;
- granulated sugar - 60 g;
- soy sauce - 30 ml;
- vinegar - 25 ml;
- vegetable oil - 45 ml;
- garlic - 2 cloves;
- green onions.
Preparation
Before the preparation of podschevok thoroughly washed, dried, and then cut into slices thickness of a centimeter. In soy sauce with vinegar sugar is bred. In the resulting mixture with a thin trickle pour the vegetable oil, with constant whipping. Supplement the marinade with hot pepper, passed through the press with garlic and chopped green onions (its white part). Mix the pieces of pork with a spicy marinade and leave it for 3-4 hours, you can even overnight if you want to get a more pronounced taste in the end. After a while, fry the podsherevok and serve with your favorite side dishes.