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Slow-Cooker Salo (Cured Pork Fatback) in Onion Skins

Make salo a special way — it's incredibly good! Anyone who loves cured pork fat will fall for these fragrant, golden pieces cooked in onion skins, and the slow cooker does the heavy lifting. (Salo is a Slavic-style cured slab of pork fatback, similar to unsmoked fatback or lardo.)

Sarka @Author avatar
Recipe author
Bacon boiled in a slow cooker 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 98 % 40 g
Carbohydrates 0 % 0 g
364 kcal
GI: 0 / 0 / 0
  • Start by putting the dry ingredients into the slow cooker insert: the onion skins, bay leaf, and salt. Cover everything with the water. Rinse the salo under running water, cut it into pieces, and add it to the rest. Set the "Stew" (Braise) setting and cook the salo for 60 minutes. When it beeps, don't rush to pull the salo out — leave it on the "Keep Warm" setting for about 7 hours (the onion skins tint it a deep golden color). Once the time is up, take the salo out of the slow cooker, let the liquid drain off, and rub each piece with minced garlic and dry spices (to taste and preference). Store the salo in the refrigerator or freezer, wrapping each piece in foil. Enjoy!

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
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Dry spices - 240  kcal/100g
  • Onion skins - 0  kcal/100g

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