Podcherevok-is the lower layer of the pork belly, is particularly soft. Podcherevok can be of varying degrees of fat content, which largely depends on what to feed a pig.
The process of salting takes 3-4 days, but it's worth it. Wait for this moment and enjoy the taste of dry salted fat.
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RECIPE:
Podcherevok-1,5 kg
Salt-50 gr. at 0.5 kg of fat
Ground black pepper-1 tsp
The mixture of peppers crushed-1 tsp.
Red pepper-1 tsp
Paprika-1 tsp
Coriander-1/2 tsp .
Nutmeg-1/3 tsp
A mixture of Caucasian (or Provencal) herbs-1 tsp .
Garlic-5 heads
Lavrushka-5 large leaves
( can only be used: black and red pepper, garlic, Bay leaf)
PREPARATION:
Mix seasonings with salt. Chop the Bay leaf. Half of garlic squeeze into a mixture of salt and seasonings. All thoroughly mix.
The rest of the garlic cut into plates into 3 parts.
Do in Potanina knife cuts (2-3 cm) and put there cloves of garlic.or a seasoning mix.
Grate podcherevok our blend of salt and spices.
Put in a container.
Cover the container with a film (to avoid the smell of spices) and leave in a dark place for 1 day at room temperature to salt. Then remove for 3 days in the refrigerator (drain the liquid).
It took 3 days, the fat is washed with water, wipe with a towel and can be used. If a lot of fat, then put it in a bag and store it in the freezer.
Bon appetit!
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20 дек 2018
