Lard from Laura Smith
Appetizers • Russian
Description
This recipe was provided to us by Laura Smith, the chef of the restaurant "The Classic Diner."
Ingredients
- Lard 0 lbs
- Salt to taste
- Ground Black Pepper to taste
- Bay leaf to taste
- Garlic to taste
Step-by-Step Guide
Step 1
Rinse the lard under cold water, then make sure to dry it thoroughly.
Step 2
Make cuts in the fat every 5–6 centimeters to allow it to cure better and for the spices we will add to penetrate inside.
Step 3
Chop the garlic into pieces, then crush it in a mortar along with black pepper. Rub this garlic-pepper mixture, together with coarse salt, onto the pork fat. Optionally, top it with bay leaves. Don't be stingy with the salt; the pork fat will absorb just the right amount of salt, pepper, and garlic without excess.
Step 4
Leave the lard covered in a coat of salt, pepper, and garlic at room temperature for three to four hours, so that all these flavors can blend and penetrate.
Step 5
Wrap the bacon in a sheet of wax paper, then in foil, and place it in the freezer. After one and a half days, you can cut off a piece of the coating and taste the bacon - if the amount of salt is to your liking, the bacon is ready to eat. Then, you need to remove the coating; the bacon will remain clean but infused with flavor.
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