Salo with pepper
7 servings
20 minutes
The author of the recipe, the chef of "Shinka" Elena Nikiforova, advises choosing the upper part of the brisket for cooking salo. The lower part, the belly, is where the layers of meat begin.
Calories1144.1kcal
Proteins3.7grams
Fats127.2grams
Carbohydrates0.8grams
1
Rub a piece of lard with a mixture of peppers (black, cayenne, white, aromatic, pink). It can be found in stores, or you can make it at home — even better if the pepper is freshly ground.
- Salo (cured pork fat): 1 kg
- Mixed peppercorns (four peppers): 15 g
2
Fill a five-liter pot with cold water. Add salt and stir. Place a piece of fat at the bottom of the pot, cover it with a deep plate, and cover the pot with a lid.
- Coarse salt: 6 tablespoons
- Salo (cured pork fat): 1 kg
3
Place the pot in the refrigerator for five days. After this time, take the lard out of the water and pat it dry with a napkin. Store the prepared lard in the freezer.
