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Homemade Salt-Cured Pork Fat
A fragrant and tender rustic delicacy with a spicy garlic flavor that is easy to make at home.
Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
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Method
Start by choosing the pork fat. The ideal piece is from the side or back, at least 3 cm thick, with a soft rind.
Cut the pork fat into large blocks 5–6 cm wide. Peel the garlic and grate it on a fine grater or press through a garlic press. Mix the salt with the dry adjika in a separate bowl.
Thoroughly rub each piece with the garlic paste, then generously coat it in the salt mixture. Place the pork fat into an enamel pot or glass jar, layering it with the remaining salt. Cover tightly and refrigerate for exactly 3 days.
After three days, take out the pork fat, shake off the excess salt, and wrap each piece in parchment paper or plastic wrap. Store in the freezer.
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