Mangu

salo

Next Dish: Chikanda

Salo is a traditional Eastern European food, particularly popular in Ukraine, Russia, and Poland. It consists of cured slabs of fatback, with or without skin, often including a small portion of meat. The dish can be consumed raw, smoked, or cooked and is typically served with bread, pickles, or in small slices as an accompaniment to vodka. It is also commonly used in cooking, adding flavor to a variety of dishes.

pork fatback

garlic

coriander seeds

sea salt

water

black pepper

Recipe

Ingredients:

  • 2 pounds of pork fatback

  • 6 cloves of garlic

  • 1 tablespoon of black pepper

  • 1 tablespoon of coriander seeds

  • 1/4 cup of sea salt

  • 1/4 cup of water


Instructions:

  1. Rinse the pork fatback under cold water and pat it dry with a paper towel.

  2. Crush the garlic cloves and combine them with the black pepper, coriander seeds, and sea salt in a bowl.

  3. Rub the mixture all over the pork fatback, making sure to cover every inch.

  4. Place the seasoned pork fatback in a glass container, cover it with a lid, and refrigerate for at least a week.

  5. After a week, check the pork fatback. If it's firm to the touch, it's ready to eat. If not, leave it in the refrigerator for another week.

  6. When ready to eat, slice the Salo thinly and serve it with rye bread and pickles.