Boiled Salo in Soy Sauce
An excellent salo appetizer that's good for you. If you have a piece of fresh salo, you can quickly make it by boiling it in soy sauce with spices. It comes out wonderfully tasty and fragrant — something between smoked and salt-cured.
Ropotushka
Recipe author
Boiled Salo in Soy Sauce
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 4 %
3 g
Fats 80 %
68 g
Carbohydrates 16 %
14 g
623 kcal
GI:
100
/
0
/
0
- There are many ways to cook salo. It's salt-cured, fried, boiled, and baked. Since we all love variety in our food these days, here's a recipe for very tasty salo boiled in soy sauce. It tastes good both hot and cold. You can use belly or any other cut you like. I use belly with a streak of meat and the ribs. First, wash the salo well and wipe it dry with paper towels. Then cut it into small oblong pieces that will later be easy to slice for serving. Get the spices ready. Peel the garlic and cut each clove lengthwise into 2 pieces. We'll cook in a heatproof dish with a tight lid — I use an ordinary enameled pot with high sides. Put a bay leaf, garlic, a sprig of rosemary, and a couple of black peppercorns on the bottom. Lay the salo on top so there are gaps between the pieces. Then more spices, and salo again. Put the remaining spices on top. If you like spicy dishes, you can add a hot pepper too. Carefully pour soy sauce over the salo arranged in the pot. It's best to use the highest-quality soy sauce — the taste of the salo depends on it. There's no need to add any salt at all; the salo will get all the salt it needs from the soy sauce. Water isn't needed either — there's enough liquid in the soy sauce and the salo. Preheat the oven to 220 degrees. Cover the pot with a lid and put it in the preheated oven. Forget about it for an hour and a half — no need to check or turn it. That's why it's very convenient to make this salo in the evening: by morning it will have cooled and be ready. Take it out and taste it. Served hot, this salo is good with mashed potatoes, vegetables, or any other side dish. Once cooled, it makes an excellent appetizer with some bread. If you've made the salo ahead for a holiday, you can keep it in the freezer. Before serving, you can rub it with paprika. Salo made this way is not only very tasty but also quite good for you.
Caloric content of the products possible in the composition of the dish
- Pork fat - 871 kcal/100g
- Rendered pork fat - 947 kcal/100g
- Pork cracklings - 895 kcal/100g
- Salo - 797 kcal/100g
- Fatback - 658 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Soy sauce - 51 kcal/100g
- Black peppercorns - 255 kcal/100g
- Fresh rosemary - 131 kcal/100g
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