Salo in Onion-Skin Brine
A great recipe for anyone who appreciates salo (cured pork fatback)—give it a try! There are countless ways to cure salo, and as someone who loves it in every form, I keep right on experimenting in the kitchen. Here's one of my latest recipes.
maasika
Recipe author
Salo in Onion-Skin Brine
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 4 %
1 g
Fats 92 %
24 g
Carbohydrates 4 %
1 g
222 kcal
GI:
100
/
0
/
0
- Rinse the onion skins well in a bowl of water to wash off any dirt. Take the allspice and crack the peppercorns open with the flat side of a knife; do the same with the garlic. Next you'll want a tall saucepan. Pour in the water and add the onion skins and peppercorns, along with the red pepper, salt, cloves, sage, and bay leaf. Heat it all on the stove and boil for 15–20 minutes. Cut the prepared salo into long bars, drop them into the ready brine, and cook for no more than five minutes, depending on how many layers the fatback has. Then leave the salo in the brine and weight it down for twenty-four hours. After a day, take it out, wrap it in plastic, and put it in the freezer. Once the salo has firmed up in the cold (give it at least an hour), take it out and slice it. The salo is ready. It pairs beautifully with soup and dark Ukrainian bread. Enjoy!
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
- Carnation - 323 kcal/100g
- Bay leaf - 313 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Ground red pepper - 318 kcal/100g
- Allspice - 263 kcal/100g
- Onion husk - 0 kcal/100g
- Dry sage - 315 kcal/100g
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