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Boiled Salo in Onion Skins

An easy recipe for making very flavorful salo.

Daria ☼Author avatar
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Boiled lard in onion husks
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 2 % 1 g
Fats 95 % 40 g
Carbohydrates 2 % 1 g
364 kcal
GI: 100 / 0 / 0

Cooking method

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  • A simple recipe will help you make boiled salo. Take pieces of salo with the skin on (it's even better if they have a streak of meat) and place them in an enameled pot so they fill about half of it. Sprinkle the pieces generously with salt, set something heavy on top, and leave them for a day. The next day, cover the salo with water. Add pepper and bay leaf (if you have dried herbs, add those too — it only makes it tastier), along with washed onion skins. Bring the water and salo to a boil and simmer for about an hour. Done right, the brine will be very salty. Let the salo set in that same brine, then take it out and stud it with thin slices of garlic. It's most convenient to store it rolled up and tied with thread, though you can simply fold two pieces together skin-side out. Wrap the salo in parchment or foil and put it in the freezer. Bread with salo like this and garlic is simply wonderful food — maybe not very refined, but certainly incredibly delicious.

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
  • Black peppercorns - 255  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g

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