Ukraine / Snacks
Home-cured salo
Pork back fat dry-cured with garlic and spices, matured in the cold for a week.
Ingredients
- Pork back fat, from the back, skin on1 1/2 kg
- Coarse salt300 g
- Garlic, heads2
- Black peppercorns2 tbsp
- Bay leaves6
- Coriander seeds1 tbsp
- Paprika, for the coating2 tbsp
- Rye bread, to serve400 g
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Rinse the fat, dry it thoroughly and cut it into slabs ten centimetres wide.
Cut deep slits every two centimetres in each slab, stopping short of the skin.
Push a slice of garlic and a peppercorn into each slit.
Crush the remaining peppercorns and coriander and mix them with the salt and crumbled bay.
Roll the slabs in the mixture on all sides, pressing it into the slits.
Pack them into an enamelled dish skin down, cover and refrigerate for a week.
Scrape off the excess salt, roll the slabs in paprika and keep them in the freezer. Slice them thin and serve with rye bread.
