Recipe: Perfect Salted pork from Ilia (pasto)Solution

Achieve Salted pork from Ilia (pasto) overstock. I've already spoken about syglino or pasto which is cured pork meat which is smoked. However, after the meat is cured and smoked it has to be cooked and preserved in olive oil. This is an old method which they used when there were no refrigerators but it is still used as it adds flavour to the cured meat. Salt-cured pork, usually prepared from pork belly, or, more rarely, fatback. Often, salt pork and bacon are confused.

Salt pork is simply salted pork belly; it looks like side or slab bacon, but it's not smoked. Remove the pork from the refrigerator and pour off and discard any liquid in the dish. The fresh ginger is a vital ingredient here, as it balances the fattiness of the pork and the saltiness of the fish. You create browning coddle Salted pork from Ilia (pasto) adopting 8 program as well as 12 steps. Here you are gain.

process of Salted pork from Ilia (pasto)

1. also 1 kg of pork back (piece).
2. then 1 kg of pork belly (piece).
3. You need 3 kg of pork fat (lard).
4. add 500 g of coarse salt.
5. This 1 of cinnamon stick.
6. use 10 of cloves.
7. give 10 of grains of pimento.
8. Prepare to taste of black pepper according.

Shaoxing wine also smooths out the taste of This dish may sound a bit out there for some of you, but steamed pork cake with salted fish is one of those dishes that's so good that it's generally. Salt pork is fat cut from the back or belly of a pig; it is heavily salted for preservation. It has a rich, savory Bacon is similar in flavor to salt pork and is among the most readily available pork products. However, bacon is cured and smoked, a process that often includes the use of sugars and flavorings.

Salted pork from Ilia (pasto) little by little

1. Place the pieces of meat in a strainer, thoroughly covering them with coarse salt..
2. Put the meat in the fridge and let it cure in the salt for 48 hours. Do not cover it..
3. When the 48 hours pass, shake off the salt and cut the meat in pieces as large as a medium orange..
4. Fill one large pot with water and boil the meat, taking care not to overboil it so that it falls apart..
5. Take the meat out of the pot, let it drain well in a strainer and leave the water of the pot to cool so that the fat floats to the surface..
6. Remove the fat with a sifter ladle and put it in a deep pot..
7. Cut the lard in pieces as large as a matchbox and place it in the pot with the rest of the fat..
8. Let it over medium heat so that the fat melts, until the pieces of lard brown enough and dry up..
9. Remove and discard them..
10. Always over medium heat, add the pieces of meat in the pot as well as the spices and fry until golden brown..
11. Let the meat and fat cool enough and store in sterilized jars covering the meat with its fat..
12. Every time you want a taste, take out some meat from the jars with as little fat as you possibly can and warm it in a frying pan cutting it into small pieces..

Its gonna be sweet, we haven't played the red cross in a while, and we're playing a few new tunes, so come down and have some fun with us, this saturday, in the red cross, music from. Frying up some salt pork is the essential first step in making classic seafood or corn chowders. This homemade salt pork is more flavorful than the store-bought Cover and refrigerate. It will keep in the refrigerator for up to a year (it is still safe to eat. The Best Salt Pork Belly Recipes on Yummly