Hot salted lard
6 servings
60 minutes
Hot salted lard is a true symbol of Ukrainian cuisine, embodying the traditions and craftsmanship of generations. This cooking method gives the product an amazing aroma and tender texture. Onion peel and bay leaf fill it with spicy notes, while garlic and black pepper add zest. After prolonged infusion, the lard acquires a rich flavor and appetizing softness, and the final coating in spices makes it even more tempting. It is perfect as a standalone snack or as an addition to borscht, fresh bread, and pickles. This is not just a dish — it is a piece of history that warms the soul with its traditional simplicity and unique taste.
1
Fill a container with water, add sugar, salt, bay leaf, onion peel, and bring to a boil. You can add more onion peel.
- Water: 1 l
- Sugar: 2 tablespoons
- Salt: 200 g
- Bay leaf: 2 pieces
- Onion skins: 100 g
2
When the water boils, add the washed lard and let it cook for another 20-30 minutes. Remove the lard from heat and let it soak in the broth for 8-10 hours. Then take the lard out of the brine and dry it.
- Pork fatback: 1 kg
3
While the fat dries from the liquid, slice the garlic into thin slices and mix it with ground black pepper. Coat the dried fat in the mixture, wrap it in foil, and place it in the freezer overnight.
- Garlic: 7 cloves
- Ground black pepper: to taste
