Brined Pork Fat with Garlic
Aromatic, soft, tender, and impossible to stop eating. Brined pork fat with garlic is not difficult to make, it just takes a little time. It becomes a hearty and tasty addition to lunch and pairs perfectly with hot first courses.
Updated : 09 June, 2026
Easy
Ingredients
0.5 kilograms
Fatback
8
Garlic
160 grams
Salt
2
Laurel leaf
4
Kvapieji pipirai
4
Peppercorns
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you salt pork fat in garlic brine? Prepare the listed ingredients. It is best to choose pork fat with thin layers of meat, even if they are small. The pork fat should be white, and the rind should not be hard. It is better to use coarse salt. You can add spices to your taste. The amount of ingredients for the brine is calculated for 1 liter of water. Also prepare a pot and a convenient container for the pork fat.
Step 2
Rinse the selected piece of pork fat thoroughly under cold running water and dry it well with paper towels. Cut the pork fat into large pieces. Put the water in a pot over the heat.
Step 3
Peel the garlic and cut it into pieces. Place half of the chopped garlic on the bottom of the chosen container. Put the cut pork fat on top of the garlic. If the container is tall and narrow, the pork fat can be arranged in several layers, but each layer should be separated with chopped garlic.
Step 4
Add the bay leaf, allspice, black peppercorns, and salt to the boiling water. Turn off the heat and stir until the salt crystals dissolve completely. Let the finished brine stand for 5 minutes. If the pork fat is very firm, you can pour this brine over it right away.
Step 5
Pour the hot brine over the pork fat in the container and add the bay leaf and peppercorns as well. The pork fat should be completely covered with brine. If it floats up, it is better to cover it with a plate and weigh it down with something heavy. Close the container with a lid and leave it at room temperature for 3 days. I kept the pork fat on the table for 2 days and then moved it to the refrigerator.
Step 6
After 3 days, open the container and drain off all the brine. Take out the pork fat and pat it dry with paper towels.
Step 7
The tasty garlic-brined pork fat can be tasted right away, but it is hard to slice neatly, so for cleaner slicing it is better to wrap it in plastic wrap and place it in the freezer. Slightly frozen pork fat slices easily into thin, almost translucent pieces. Enjoy your meal!
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