Salo
Ukrainian cured pork fatback seasoned with garlic and spices, traditionally sliced thin and served with rye bread.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Rinse the pork fatback and pat it completely dry, then score the surface in a shallow crosshatch pattern about 1/4 inch deep to help the cure penetrate evenly.
- 2
In a small bowl, combine the kosher salt, cracked peppercorns, crumbled bay leaves, and ground coriander, then rub this mixture firmly into every surface of the fatback.
- 3
Press the sliced garlic into the scored cuts and over the top, then wrap the seasoned slab tightly in cheesecloth or parchment paper.
- 4
Place the wrapped salo in a dish, refrigerate, and cure for 5 days, turning it once daily so the seasonings distribute evenly throughout the fat.
- 5
After curing, scrape off excess salt, slice the salo paper-thin against the skin, and serve cold with rye bread, mustard, and a shot of cold vodka.
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