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Fried bacon with bell pepper

Fried Salo (Pork Fatback) with Bell Pepper

A tasty recipe for fried salo with leeks and bell pepper! Did you know salo has three times less "bad" cholesterol than eggs and half as much as butter? Maybe that's why Ukrainians are such a good-looking, healthy bunch. Eating a few slices of salo won't hurt your figure — in fact, scientists say it helps keep skin firm. The simplest way to use it is to fry it. Let's do it Bulgarian-style, with leeks.

Daria ☼

Recipe author

Composition / ingredients

Servings:

Salo (pork fatback) (streaky, with meat layers)

250

Leek

200

Bell pepper

Hot chili pepper

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 4 % 2 g

Fats 84 % 38 g

Carbohydrates 11 % 5 g

365 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 15 min

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Get a good medium skillet ready for frying. Cut the fresh salo into strips about 1/4 inch (0.5 cm) thick. Peel the leek and slice it into rounds. Core and seed the bell pepper and cut it into rings. Fry the salo strips (the streaky ones with meat) in a hot skillet until golden. Remove the salo to a plate and use the rendered fat to fry the leek. Lightly salt the salo. Fry the leek for 5 minutes over low heat, sprinkling it with red pepper toward the end. Pile the leek onto the plate with the fried salo and season everything with fragrant black pepper. Garnish with the sliced bell pepper and some parsley. Small whole boiled potatoes make a good side.