Lard smoked on bird cherry rotten wood

10 servings

30 minutes

The recipe was given to us by Vladimir Burkovsky, the owner of the Puppen Haus restaurant.

Energy value per serving

• Calories: 510
• Proteins: 10.1g
• Fats: 53g
• Carbohydrates: 0g

Ingredients

• Pork belly: 1 kg
• Coarse salt: to taste
• Ground dried garlic: to taste
• Dried oregano: to taste
• Juniper berries: to taste
• Dried dill: to taste
• Parsley: to taste
• Paprika: to taste
• Chili pepper: to taste

Cooking steps

1. Take the brisket with layers, make cuts along the length in pieces 3-4 cm wide.

   Required ingredients:

   • Pork belly: 1 kg

2. Generously salt with coarse salt on top, on the crust and between the cuts, add spices — dried garlic, oregano, juniper, dried dill and parsley. Place in a pot, cover with a round object or a plate of suitable diameter, and put a weight on top. Keep in a cool place for 3-4 days.

   Required ingredients:

   • Coarse salt:  to taste
   • Ground dried garlic:  to taste
   • Dried oregano:  to taste
   • Juniper berries:  to taste
   • Dried dill:  to taste
   • Parsley:  to taste

3. Scrape off salt and spices. Place on a rack and smoke for 40-60 minutes over cherry wood at medium temperature. Optionally, you can rub with a mixture of paprika and hot pepper. It can be served hot or cold.

   Required ingredients:

   • Paprika:  to taste
   • Chili pepper:  to taste