The emblem of traditional Ukrainian food, salo is made from the subcutaneous fat of pigs raised for their fat content, cut from the belly and loin of whole or half carcasses, plain and smoked. Salo is salted for 14 days, flavoured and rendered, and used in various savoury and sweet preparations.
This is the quick version.
- 1.5 kg fatty pork belly
- 1 litre water
- 500 g salt
- Peel of 1 onion
- 10 garlic cloves, crushed, mashed
- 5 black peppercorns
- 5 allspice corns
- 3 cardamoms
- 2 bay leaves
Dissolve salt in the water in a large pot.
Place salo pieces in the brine, add allspice, bay, cardamoms, onion peel and peppercorns.
Bring to the boil and cook for 10 minutes.
Remove pot from heat, strain out spices and allow to cool.
Rub garlic into the fat, season with salt to taste.