Boiled lard in Provencal herbs
Author:
Cooking Together
Servings: 4
Cooking time: 2 h
For lovers of fine cuisine - boiled lard in the French manner, seasoned with aromatic Provencal herbs
Ingredients
| raw unsalted pork fat (any part) 1 kg |
| onions 3 pcs |
| garlic 2 heads |
| thyme 1 tsp. |
| rosemary 1 tsp. |
| bay leaf 7 pcs |
| black pepper in peas 1 tbsp. |
| Provencal herbs 10 g |
| sea salt (or common salt) 80 g |
| water 3 liters |
Instructions
Step 1
Cut the onions into quarters, halve the garlic heads and throw them into boiling salted water. Add the peppercorns, rosemary, thyme, bay leaf and simmer on medium heat for 30 minutes.
Step 2
Put the lard in the resulting broth and simmer for an hour and a half. Then leave it in the broth for 8-10 hours.
Step 3
After this time, remove the lard from the broth, blot it with a paper towel and transfer it to a food film.
Step 4
Sprinkle liberally with Provencal herbs on all sides, wrap tightly in the foil and place in the refrigerator for 3 hours. After this time, serve.
