Salo

Name: Salo
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Ukrainian
Ingredients: 1/2 lb salt pork (skin on), cut into 2 pieces; 4 garlic cloves, minced; 1/2 tsp ground black pepper; 1 tsp sweet paprika; 8 slices dark rye bread, sliced; 4 spears dill pickles, sliced

Salo is Ukrainian salted pork fat, served thinly sliced with garlic, black pepper, and dark rye bread. It is simmered first to draw out the excess salt. Eat it in small amounts, since it is very rich.

40 minEasyServes 4560 cal/serving

UkrainianAppetizerStovetopStandardDairy-FreeEgg-FreeNut-Free

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Ingredients

1/2 lb salt pork (skin on), cut into 2 pieces
4 garlic cloves, minced
1/2 tsp ground black pepper
1 tsp sweet paprika
8 slices dark rye bread, sliced
4 spears dill pickles, sliced

Instructions

1

Place 1/2 lb cut into 2 pieces salt pork (skin on) in a pot, cover with cold water, and bring to a simmer. Cook 20 minutes to draw out the excess salt. The pork must reach 160°F internal temperature.
2

Drain the salt pork, pat it dry, and let it cool until firm enough to slice thinly.
3

Mash 4 minced garlic cloves with 1/2 tsp ground black pepper and 1 tsp sweet paprika on a cutting board to make a paste.
4

Slice the salt pork into thin pieces, leaving the rind on. Rub the slices with the garlic paste.
5

Serve the salo on 8 slices sliced dark rye bread with 4 spears sliced dill pickles on the side.

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Questions

How much time should I plan for Salo?

As written, 40 minutes: 15 of prep and 25 of cooking. The longest single stretch is step 1 (20 minutes): "Cook 20 minutes to draw out the excess salt."

What internal temperature should Salo reach?

For Salo, the target internal temperature is 160 F (about 70 C), given in step 1. A probe thermometer removes the guesswork.

Why pat it dry first in Salo?

Step 2 reads: "Drain the salt pork, pat it dry, and let it cool until firm enough to slice thinly." Surface water has to boil off before anything can brown. Drying at step 2 means the food sears in the first minute instead of steaming.

Can I make Salo gluten-free?

Yes. The gluten in Salo is 8 slices dark rye bread, sliced. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Salo keep?

Refrigerate what is left of Salo within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

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