Smoked Salo in Onion Skins with Liquid Smoke
Fragrant, golden cured pork fatback for your table — let's make it! In our family we usually just salt-cure our salo (cured pork fatback). But I thought, "Why not try cooking it instead?" — and I found this wonderful recipe. I gave it a go, and it turned out perfectly! My family loved it too. Prepared this way, the salo has a richer flavor and a more delicate texture.
♥Pyayvi
Recipe author
Smoked Salo in Onion Skins with Liquid Smoke
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 3 %
1 g
Fats 97 %
29 g
Carbohydrates 0 %
0 g
259 kcal
GI:
0
/
0
/
0
- Cut the salo into pieces — roughly 3 or 4 chunks.
- Pour the water into a pot (use an aluminum one), add the bay leaves and salt, along with the rinsed onion skins. Set it over the heat and cook for 5 minutes from the moment it boils.
- Stir the liquid smoke into the finished brine, then lower the salo into it. The liquid should cover the meat completely, so try to settle it on the bottom and tuck the onion skins over it. Cook for 20 minutes after it returns to a boil, then let it cool without removing the salo from the brine.
- Take out the cooled salo and coat it all over with the mixed peppercorns. Peel the garlic and press it through a garlic press. Rub the salo with the garlic paste, then place the pieces in a plastic bag, tie it tightly, and refrigerate for a couple of hours.
- Slice the finished salo thin and enjoy.
- Bon appétit!
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
- Lard - 797 kcal/100g
- Spy - 658 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Liquid smoke - 0 kcal/100g
- Onion husk - 0 kcal/100g
- A mixture of ground peppers - 255 kcal/100g
Similar recipes
Related and additional categories: