Flavor-rich lard in brine
There are a huge number of recipes for making lard. It is salted, smoked, boiled, pickled. We offer you an unusual recipe for very tasty lard cooked in a jar. If you like a meatier option, choose brisket for salting. It’s not difficult to prepare, but you’ll have to wait about five days. But believe me, it's worth it!
Ingredients
We will need:
- pork belly or lard;
- garlic – 2 heads;
- salt (8 tablespoons per 1 liter of water);
- allspice;
- peppercorns;
- bay leaf (6-8 pcs.).
Salting lard in brine
Heat the water, add salt, bay leaf and two types of pepper. Mix everything well so that the salt dissolves. Boil the brine for about 5 minutes. Cool the liquid to room temperature.
Prepare lard or brisket. Wash and dry with paper towels. Cut into large pieces.
Peel 1-1.5 heads of garlic and cut into thin slices. Place it on the bottom of a glass jar, add a layer of lard, then again garlic, lard, and so on until the container is full. We pack everything tightly enough, but so that the brine penetrates until the day. Somewhere in the middle we place a bay leaf from the brine.
Grate 4 cloves of garlic into the cooled brine, mix and pour in the lard, evenly distributing the garlic and pepper.Close the lids and leave for two days at room temperature, and for three days in the refrigerator.
After 5 days, take out the pieces, dry and wipe with paper towels.
For a brighter taste, lard can be grated on top with dry adjika, red or black pepper. Or any other seasoning you like. But you can leave everything like that. We wrap the pieces in parchment or put them in a plastic bag and put them in the freezer for storage.
This brisket is just perfect with potatoes, pickled cucumbers and garlic, with black or gray bread. Take it out, cut it into thin pieces and serve. Be sure to try this dish and enjoy your meal!
