Belarusian fat is one of the favorite types of snacks at the Russian feast. Several different recipes for salting salted are given below: both classic and original - with sugar. Recipes are provided with step-by-step steps for ease of understanding.
The recipe for lard in brine
The recipe for Belarusian fat in brine is quite simple to prepare.
Essential Ingredients:
- lard - 1 kg;
- non-iodized salt - 500 g;
- garlic - 5-7 teeth;
- freshly ground black pepper - 2 tbsp. l .;
- coriander (chopped) - 1 tbsp. l .;
- caraway seeds - 1-2 tbsp. l
Before you start cooking Belarusian lard in brine, chopped peeled garlic, add cumin, pepper and salt to it. And also coriander. Mix everything thoroughly. We let it brew, and at this time we prepare the lard. We scrape off the existing dirt with a knife and cut the product into pieces of the same size, it is possible to arbitrary. Next, all pieces of meat must be grated with a mixture prepared from spices and put in an enameled container. Put the remaining spicy mixture on top of the meat. Cover with a suitable flat plate and place a heavy container on top. The workpiece must be left for about three days at room temperature, and then put away in the refrigerator for another day.
Caraway Seed Recipe
According to the analysis of experts, most often in Belarus, the following spices are used in preparing dishes: grated horseradish, coriander and caraway seeds. It is the last spices that must be added when making bacon to make the taste more vibrant. Spice perfectly complements the product, gives it sophistication and an unforgettable aftertaste with unobtrusive nutty notes.
According to the recipe for Belarusian fat with caraway seeds, you must take the following ingredients:
- 500 grams of lard;
- 4 grams of caraway seeds;
- 50 grams of garlic;
- 20 grams of salt;
- 4 grams of caraway and coriander;
- 4 g of ground black pepper can be added if desired.
Let's start cooking. First of all, chopped garlic cloves peeled finely. Next, mix all the spices indicated in the list of ingredients. The proportions can be slightly changed, according to personal taste preferences. Cut fat into several pieces, preferably 100-200 grams. Next break in pieces in spices. When running in, try to slightly press on the meat. After the pieces of pork, transfer to a plate, leave for several days in the refrigerator. You can put a small load on the meat, for greater impregnation with spices. It is ideal to serve Belarusian lard in a slightly chilled form with brown bread, horseradish and vegetable salads.
A lot of garlic recipe
To prepare bacon for this recipe, you will need the following ingredients:
- 1 kilogram of lard;
- 1 small head of garlic;
- 1 tsp caraway seeds;
- 4 tsp coarse salt;
- 3 pcs. bay leaf;
- half tsp granulated sugar.
To begin with, in order to cook Belarusian lard in garlic, it is necessary to prepare all the ingredients, primarily pork lard. The skin should be scraped well with a knife, the fat should be washed and then thoroughly dried with a cotton towel.
Then 1/2 head of garlic is passed through the garlic or chopped in a blender. The rest of the garlic should be cut into thin plates. Mix the spices: salt, sugar, caraway seeds, add chopped garlic to them. Grease the fat with the mixture.
Plate garlic mix with chopped bay leaf. Sprinkle with fat obtained mixture (preferably on both sides). We transfer the meat to a glass container and tightly close the lid, then remove it in a dark and cool place. It is important to note that meat should not be refrigerated.
Turn the piece over every day for 5-6 days. Then place the container in the refrigerator for up to 7 days. Also turn over a couple of times inside the container. At the very end, the lard should be wrapped in a film and put in the freezer for a day, without removing salt and garlic. Spices are removed immediately before serving. It is better to cut fat into thin slices.
The recipe for lard with sugar
Classical spices — salt, pepper, and others — are not always required for salting. It’s quite tasty that Belarusian lard is cooked with sugar. Anyone can be salted so, pure or with meat layers. It is advisable to strictly adhere to the recipe indicated below, then it will turn out very tasty!
How to cook Belarusian fat at home? To do this, take the following ingredients:
- 700 g of fat;
- 0.5 tbsp. l caraway seeds (in seeds);
- 1 tbsp. l granulated sugar;
- 3 tbsp. l coarse salt;
- 0.5 tsp black pier. pepper;
- 0.5 tsp cardamom;
- 5-6 cloves of garlic;
- 1 bay leaf.
First of all, thoroughly wash the lard, dry and cut into small pieces. Then peel and chop the garlic, you can use a special press. The resulting pulp of garlic is distributed over the bacon on both sides.
Next, crumble the bay leaf and mix with sugar, salt and other spices. Mix thoroughly and sprinkle lard on both sides, then shift the pieces into glass containers, close the lid and put in a cool place.
A jar of fat is left for four days at room temperature, turning over daily. On the fifth day, fat is better to try for preparedness. It goes well with black Borodino bread and other snacks.
Salting of lard with meat
To prepare a dish for this recipe, you should take the following ingredients:
- 1 kg of fresh fat with meat, layers should be no more than 6 cm;
- 1 head of garlic;
- 100 grams of coarse salt;
- mix of spices to taste.
A special mixture for salting fat must be prepared in advance. To do this, cut into layers of garlic. Mix salt and spices. Garlic does not stack on top of bacon, as in the recipes above, but is stuck directly into the layers of bacon with a knife. Next, the pieces are rubbed abundantly with spices.
Spices are also abundantly poured at the bottom of the prepared container. The pieces are laid out with the skin down, and the top layer of fat - with the skin up. Add spices again. Next, a future snack should be covered with cotton towel or napkin. The first two days, the fat is salted at room temperature, and after a day comes to normal in the refrigerator.
Interesting Facts
The shelf life of fat cooked with garlic is several times shorter than without it. Therefore, if you need long-term storage, it is better to add garlic immediately before serving the table.
Salo is one of those products that cannot be spoiled during cooking. It absorbs as much salt as it can. Therefore, even novice housewives will not be able to salt the dish.