Tender Salo (Cured Pork Fatback), Hot Method
Quick to make and wonderfully tender salted pork fatback. Many of you have probably cured salo using the hot method. I've tried all sorts of ways, but now I make it only this way—the secret in the technique gives you salo that's exceptionally soft and tender.
Cooking method
-
Step 1:
Gather everything you'll need for hot-method salo. This recipe uses a salt-free seasoning blend; if yours already contains salt, cut it back to 5 grams. Prep the fatback: wash it well, and if there are any inspection stamps, scrape or cut them off. Cut the fatback into 3 equal pieces, put them in a pot, and cover with cold water.
-
Step 2:
Set the pot on the stove and boil the fatback for 3 minutes. Turn off the heat and add the salt—this is the trick. I used to cook salo in brine, but after trying this method I cook it in plain water and salt the water afterward. Salo made this way is far more tender than salo boiled in brine. Cover the pot and let it sit for 12 hours.
-
Step 3:
After 12 hours, lift the fatback out of the brine and rub it with seasoning. Press the garlic and mix it with the salo seasoning blend,
-
Step 4:
then rub it evenly over the fatback on all sides. Wrap each piece in foil and refrigerate for 2–3 hours. Slice the finished salo and enjoy its uniquely tender flavor.
-
Step 5:
Your hot-method salo is ready! It's great any time of day—breakfast, lunch, or dinner—and looks wonderful on a holiday spread. Enjoy!
- It's hard to imagine anyone who hasn't tried salo, but few realize it's not just a treat for the holiday table—it's a good addition to an everyday diet, too. Here's why: one of its most valuable components is arachidonic acid, a rare and beneficial unsaturated fat that supports a range of bodily functions. Salo is also said to be good for the brain, so a small piece before studying or any mentally demanding work can come in handy.
Caloric content of the products possible in the composition of the dish
- Pork fat - 871 kcal/100g
- Melted pork fat - 947 kcal/100g
- Pork rinds - 895 kcal/100g
- Fat - 797 kcal/100g
- Spy - 658 kcal/100g
- Garlic - 143 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Maggi Seasoning - 59 kcal/100g
