Cured Pork Fatback


Cured Pork Fatback

For this recipe you will need:
1 kg pork fatback, skin on
⅔ cup kosher salt
1 bulb garlic, peeled and crushed
bunch of parsley, chopped

Preparation:

1. Mix kosher salt with crushed garlic and chopped parsley.

2. Rinse pork fatback slabs under running water, and then pat them dry with napkin.

3. Roll thoroughly fatback slabs in salt mix.

4. Wrap fatback slabs in cling wrap, put in refrigerator skin-side down and leave for 5 days.

5. Scrape the salt mix off the fatback slabs, slice them and serve.


Sliced Cured Pork Fatback Cured Pork Fatback served with cucumber slices
Sliced Cured Pork Fatback 

Cured Pork Fatback served with cucumber slices



Cured Pork Fatback served with shot of vodka - pc.1Cured Pork Fatback served with shot of vodka - pc.2
Cured Pork Fatback served with shot of vodka 

Back to the section