ReceptnaptárSalo (salted pork fat with garlic)
Salo is an iconic dish of Ukrainian-Russian cooking: salted, garlicky pork fat, eaten with vodka and black bread. It is eaten raw or smoked in thin slices. A favourite companion to cold winter feasts.
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Method
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- Wash and dry the fat and cut it into 8x10 cm pieces.
- Mix the salt with the pepper, paprika and caraway; crush the garlic.
- Rub the pieces with the salt mixture and garlic.
- Put in a dish with bay leaves between them, cover and leave at room temperature for 1 day.
- Cure in the fridge for 2 more days.
- Slice thinly and serve on rye bread with pickles.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Use fresh, good-quality fat with thinner skin.
- Do not keep it outside the fridge for more than 1 day while curing.
- Slice it frozen to cut it thinner.
Frequently asked questions
How long does it keep?
2-3 weeks in the fridge, months frozen.
Which bread goes with it?
Dark rye bread, garlic, onion.
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More russian ideas
- Borscht (Russian beetroot-cabbage soup)
- Pirozhki (Russian baked filled buns)
- Olivier salad (Russian potato salad with mayonnaise)
- Solyanka (sour smoked meat soup)
- Okroshka (cold kefir soup)
- Vinaigrette salad (Russian beetroot salad)
- Seledka pod shuboy (herring under a fur coat)
- Shchi (Russian cabbage soup)
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