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Salt-Cured Salo in Onion Skins

Love salo? Make it an interesting new way! I suggest simmering salo (cured pork fatback) in onion skins. It's a great trick for fans of it: the cooking gives the fat a beautiful color, and a coating of spices adds extra flavor and aroma. It's our family's favorite way to make salo — and it's so good!

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Salted 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 4 % 1 g
Fats 93 % 25 g
Carbohydrates 4 % 1 g
231 kcal
GI: 100 / 0 / 0
  • First make the brine: bring the water to a boil and stir in the salt. Rinse the onion skins and add them to the brine. Let it boil for 10 minutes until the liquid takes on color. Once the brine turns brownish, lower in the salo and cook it for 8–10 minutes. Take the salo out and pat it dry with paper towels. On a small flat plate, combine all the spices and herbs, and finely chop the garlic. Make a couple of deep slits in the piece of salo and rub it all over with the garlic and the spice blend. Wrap the golden, fragrant slab of salo in plastic wrap and place it in the freezer for 24 hours. After that, it's ready to eat. Let it come to room temperature before slicing. 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
  • Fresh basil - 27  kcal/100g
  • Dried basil - 251  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Ground red pepper - 318  kcal/100g
  • Paprika - 289  kcal/100g
  • Ground coriander - 25  kcal/100g
  • Herb blend - 259  kcal/100g
  • Onion skins - 0  kcal/100g

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