Delicious boiled lard with garlic and spices - a recipe for how to cook boiled lard in spices.
Lard boiled in brine is very tender. Eating it is simply a real pleasure - it melts in your mouth, you don’t even need to chew it. It is better to prepare such lard preparations in small portions so that the freshest product is always on the table, because then it is especially tasty.
How to prepare boiled lard at home.
Prepare a saturated brine from one faceted glass of salt and one liter of water. Add any spices to it: bay leaf, garlic, peppercorns. Cool the brine.
Divide the fresh lard into large pieces of approximately the same size and place them in the infused liquid.
After three days, the pan with lard is placed on the stove and brought to a boil. Cook over low heat for no more than thirty minutes. During this time, it will soften and become even more saturated with the aromas of spices.
Cool the boiled lard directly in the brine and only then remove it and dry it with napkins.
After that, grate with dry ground red pepper, finely chopped, or better yet grated, garlic, any ground spices to taste or a ready-made mixture of seasonings, which is called “Khmeli-suneli”.
Boiled lard with garlic is perfectly preserved simply in the refrigerator, previously placed in a plastic bag. But in order to be able to thinly slice the lard in spices, store it in the freezer.
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