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Lard with Paprika

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Lard with Paprika1 / 3
20/03/2017
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Preparation30 min.
Cooking20 min.
Тotal50 min.
"The tastiest lard is lard with paprika, sliced nice and thin. And don`t forget to serve it with your new batch of homemade wine."

Ingredients

  • lard - 3.5 lb (1.5 kg), raw
  • sauerkraut juice - about 12 1/2 cups (3 L)
  • salt - 4 - 5 tbsp
  • paprika - 3 tbsp
  • savory - 3 tsp
  • fenugreek - 3 tsp
  • black pepper - 3 tsp ground + 10 peppercorns
  • bay leaf - 5
  • allspice - 5 - 6 grains
measures

How to cook

It's important to separate the lard from the fat. After cutting them off the pig, they're 1 whole, but the lard itself is near the skin, with 1 thin strip separating it from the fat.

Cut the lard into strips about 6″ (15 cm) long and no longer than 1″ (2.5 cm) wide.

Pour the sauerkraut juice in a suitable container, add the bay leaf, black pepper and allspice and put them on the stove to boil.

Put the cut lard in the boiling liquid for about 2 min. (once it comes to a boil again), take it out and leave to cool.

Prepare a mixture from the spices - it needs to be homogeneous.

Roll each piece of lard well in the mixture, then arrange in a suitable container. Fill any open spaces with the mixture.

Keep it in the freezer, it's not going to freeze like other meat. Take it out 10-15 min. prior to cutting.

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