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Salo with garlic

Type: Pickles
Servings: 0
Ready in: 30 min.
Calories: High
Unmistakable smell, inimitable taste, different recipes are the main characteristics of salo, the visit card of generous Ukrainian soil. Salo is a principal national dish of Ukraine that always is present on festive table.
Salo is an animal fat, mostly, the pork one. It contains lots of A, D, E vitamins, and carotene. There are a lot of recipes of salo – it can be salted, smoked, fried, or boiled. The best way to serve it is a canapé style – it is a piece of black bread, covered with thin piece of salo, pickled gherkin and garlic.
Also the salo is used to make cracklings and lard, utilized as a culinary fat. The cracklings might be spread over bread instead of a butter, or added to different dishes in order to give them unusual taste. Moreover, the cracklings are frequently served with vareniki. Recently, the Ukrainian exotic – salo covered with chocolate – was invented. They say this dish possesses an inimitable taste.
The salo is well-loved all over the world, however, only Ukrainians know how to cook it right. Therefore, a lot of tourists prefer to buy this dish as a souvenir or present.

Ingredients

Salo (pork fat) 1 piece
Garlic 5 clove
Salt 1 tsp
Ground black pepper 20 g
Pepper peas 20 g
Bay leaf to taste

 

Stages of cooking

1
Cut the salo into pieces; don’t cut through its skin.
2
Slice the garlic. Mix salt and pepper.
3
Season each piece of salo with salt and pepper, and put a piece of garlic. Also add the bay leaf. Cover the salo with plate and press it for several hours. Then put it into the fridge.
4
It’s better to keep salo in pickle or rolled in fabric.

 

 

 

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