Salo is one of the main productsSlavic people. It is often used to prepare various dishes, add to minced meat, use as fats, etc. However, the most popular way of preparing it is salting. At the same time, there are an incredible number of different recipes that differ from each other not only in spices, but also in the way of pickling.
The usual preparation of fat suggests itsalting. However, there is a recipe for cooking fat, which teaches how to make it boiled. The way of cooking by boiling it is considered by many connoisseurs to be the most successful, as it becomes very soft and quite pleasant to the taste.
There are two, in the opinion of gourmets, the most correct way to cook bacon, the recipe of which has come down to us from ancestors.
The first method involves the use of onions and its husk. It will require:
- fat pork (preferably with a layer of meat) 0.5 kg;
- peeled onions (several handfuls);
- bulb;
- garlic 1 head;
- laurel leaf 3 pcs;
- pepper peas 10 pcs;
- salt 5 tbsp. spoons;
- various spices to taste (you can make a mixture based on red pepper).
First you need to rinse the lard and give itdry. After that, it is cut into large pieces, about 7-10 cm. Further, to cook the boiled fat, it is necessary to boil a liter of pure water in which to put all the ingredients, except for a mixture of spices. There you should put lard and cook it for 15 minutes.
When the necessary time has passed, the ready fat can be obtained and dried with a napkin, and then rubbed with a mixture of spices. Then the boiled lard can be put in the refrigerator.
The second recipe involves the use of a plastic bag. For preparation it is necessary:
- fat 0.5 kg;
- mayonnaise 1 tbsp. a spoon;
- salt 1 tbsp. a spoon;
- garlic 1 head;
- a mixture of various herbs;
- Bay leaf;
- plastic bag, but better thermowork.
To cook cooked bacon by this recipe, it is necessary to wash it and dry it. After that, lard is cut into pieces by 10-15 cm and makes punctures in it, which are stuffed with garlic.
Then the remaining garlic is cut into small pieces, which are mixed with mayonnaise, salt, spices, bay leaf. You can also add a little paprika to give a specific taste and color.
Then the fat is rubbed with this mixture and placed eachpiece in a separate package. These bags must be tightly tied, expelling them of air, and then placed in a container of boiling water for 2-3 hours. At the end of the prescribed time, the boiled lard is taken out without opening the packages, cooled, and then placed in the refrigerator for a day. The next day the packages are opened. Ready lard can be stored in the freezer, and the formed fat is used for cooking various dishes. This recipe was used even in ancient times, but instead of packages used dense fabric. In this case, the formed fat was also used for food, spreading it on bread.
Cooked bacon significantly differs in taste from salted, and in the opinion of real gourmets, it is the most delicious and at the same time soft.
