Slow-Cooked Pork Fat
Appetizers • Kazakhstani
Description
Recipe by John Smith, chef at the restaurant Eats & Treats.
Ingredients
- Lard 10 oz
- Onion 0 oz
- Salt to taste
- Ground Black Pepper to taste
- Ground Black Pepper 0 oz
- Borodinsky Bread 5 oz
- Coriander essential oil 0 oz
- Dijon Mustard 0 oz
- Tomatoes 0 oz
- Sweet Red Onion 0 oz
- Safflower Oil 0 fl oz
Step-by-Step Guide
Step 1
Dissolve salt in water until it tastes overly salty. Pour in enough water to submerge the fat by about 2 fingers' width. Add onion skins, pepper, bay leaves, coriander, and allspice to the water.
Step 2
Place the pot with the fat on the heat, bring to a boil, and simmer covered for about an hour, until the fat becomes soft and fully cooked.
Step 3
Remove the lard from the water and allow it to cool.
Step 4
Mix Dijon mustard, salt, and pepper, and coat a piece of pork fat with this mixture. Wrap the fat in plastic wrap and let it marinate for about a day.
Step 5
Spread mustard on slices of Borodinsky bread, place a fairly thick piece of lard on top, and cover it with a second slice of bread to make a sandwich. Trim the crusts to form a square shape and cut the sandwich into three pieces. Arrange the mini sandwiches on a plate.
Step 6
Combine the sliced tomatoes with the sautéed onions, chopped dill, and green onions. Dress with fragrant oil, salt, and pepper. Serve the salad on sandwiches.
Step 7
Garnish the sandwiches with the thinnest slices of cucumber (a specialized slicer works best for cutting them) and serve.
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