10 Delicious Ways to Brine Pork Fat

Source: Oksana, AdobeStock

Even if brined pork fat seems unusual to you, we recommend trying this aromatic and delicious snack at least once. Moreover, it's very easy to prepare, and in a variety of ways. We've gathered the best of them in this collection of recipes!

1. Pork Fat in Hot Brine in a Pot

Source: Daria Kuznetsova

Don't skimp on spices! You can even add something of your own.

Preparation time: 13 hours.
Yield: 6 servings.

• 600 g pork fat
• 1 L water
• 2 tbsp salt
• 3 bay leaves
• 15 allspice peppercorns
• 0.5 tsp ground black pepper
• 10 cloves garlic
• 0.5 tsp ground coriander
• 0.5 tsp khmeli-suneli

1. Add salt, bay leaves, ground black pepper, and whole peppercorns to the water. Bring to a boil and simmer for 1 minute.

Source: Daria Kuznetsova

2. Cut the pork fat into thick pieces, about 4 cm.

Source: Daria Kuznetsova

3. Place the pork fat in the pot, bring to a boil again, and simmer for another 20 minutes over low heat.

Source: Daria Kuznetsova

4. Remove the pot from the heat, add the sliced garlic and remaining spices, and let the pork fat cool in the brine. Refrigerate the pork fat in the pot with the brine for about 12 hours to allow it to infuse.

Source: Daria Kuznetsova

5. Pat the finished salted pork fat dry with paper towels and serve. If you need to store it longer, do so in a dry state.

Source: Daria Kuznetsova

2. Pork Fat with Paprika in the Freezer

Source: youtube.com

If you have sea salt, it's best to use it.

Preparation time: 4 days.
Yield: 8 servings.

• 800 g pork fat
• 1.5 L water
• 4 bay leaves
• 5 cloves
• 10 allspice peppercorns
• 15 cloves garlic
• 1.5 tsp ground mixed peppers
• 4 tbsp salt
• 2 tsp paprika

1. Cut the pork fat into 3-4 large pieces.
2. Boil water, add 3 spoons of salt, bay leaves, cloves, peppercorns, and 10 chopped garlic cloves. Simmer for 2 minutes and remove the brine from heat.
3. Pour the hot brine over the pork fat, cover, and let it cool, then refrigerate for 2-3 days.
4. Pat the pork fat pieces dry with paper towels.
5. Mix ground pepper, paprika, a spoon of salt, and 5 more minced garlic cloves, and rub this mixture all over the pork fat.
6. Wrap the pieces in cling film and place them in the freezer for another 24 hours.

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3. Pork Fat in Soy Sauce

Source: suchanbuks.ru

Brine based on soy sauce will surely appeal to lovers of Asian cuisine.

Preparation time: 1 day.
Yield: 2 servings.

• 400 g pork fat
• 250 ml soy sauce
• 3 allspice peppercorns
• 20 g salt
• 10 g garlic
• 40 g parsley root
• 15 g ginger
• 2 bay leaves

1. Grate ginger and parsley root, crush bay leaves, add other spices, and pour in 2-3 cups of water.
2. Bring the brine to a boil, remove from heat, and add the pork fat cut into large bars.
3. Leave the pork fat in the brine for a couple of minutes.
4. Add crushed garlic to the soy sauce and, if desired, more ginger, chili, or other spices, and bring to a boil.
5. Remove the pork fat from the brine, let it drain, and pour soy sauce over it.
6. Refrigerate it for 24 hours under a liter jar as a weight, then pat dry with paper towels.

4. Pork Fat in Brine with Sugar

Source: pro-orehi.ru

An interesting and unusual brine will take on new flavors!

Preparation time: 3 days.
Yield: 4 servings.

• 1 kg pork fat
• 1 L water
• 5 tbsp salt
• 2 tbsp sugar
• 4 bay leaves
• 6 allspice peppercorns
• 1 tsp mixed peppercorns
• 1 tsp coriander seeds

1. Rinse the pork fat and cut it into large bars up to 7 cm.
2. Boil water with all spices, sugar, and salt, and simmer for 5 minutes.
3. Place the pork fat pieces into the hot brine, cover with a plate, and place a small weight on top, like a liter jar filled with water.
4. Leave it all at room temperature for 24 hours, then remove the weight and refrigerate the snack for another 2 days.
5. Pat the pork fat pieces dry by any convenient method, optionally rub with more spices, wrap in parchment paper, and place in the freezer for a couple of hours.

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5. Pork Fat in Brine Under Pressure

Source: samnadache.ru

This pork fat is brined under pressure and turns out doubly tender.

Preparation time: 2 days.
Yield: 10 servings.

• 1.2 kg pork fat
• 0.5 tsp black peppercorns
• 3 bay leaves
• 1 head garlic
• 1 tsp coriander
• 1 L water
• 120 g salt
• 5 allspice peppercorns

1. Add salt and all spices to the water, bring to a boil, and simmer for a couple of minutes. Remove from heat and let the brine cool.
2. Cut the pork fat into pieces about 4 cm thick and arrange them in a container or other vessel.
3. Arrange sliced garlic on top. Pour the cool brine over everything, ensuring it completely covers the pork fat.
4. Place a weight (like a jar of water) on top and leave it at room temperature for 2 days.
5. Remove the weight, cover the container, and refrigerate the pork fat for another 2 days.
6. Pat the salted pork fat dry with paper towels and serve.

6. Pork Fat in Brine with Mustard

Source: attuale.ru

Here you will need dry mustard powder.

Preparation time: 6 days.
Yield: 6 servings.

• 1 kg pork fat
• 80 g salt
• 8 cloves garlic
• 1 tsp mustard powder
• 50 ml vinegar
• 800 ml water
• 1 tsp khmeli-suneli
• 8 bay leaves
• 12 allspice peppercorns
• 2 tsp ground mixed peppers

1. Boil water, add salt, vinegar, spices, and chopped garlic, and simmer for a couple of minutes. Let the marinade cool completely.
2. Cut the pork fat into large cubes, approximately 5 cm, and tightly pack them into sterilized jars.
3. Pour the marinade over the pork fat, seal or can the jars, and let it infuse in a dark, cool place for 6 days.

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7. Pork Fat in Brine for Long-Term Storage

Source: souspark.ru

It's best to store finished salted pork fat in the freezer. It will keep perfectly there for up to six months.

Preparation time: 3 days.
Yield: 4 servings.

• 500 g pork fat
• 8 cloves garlic
• 8 tbsp salt
• 2 bay leaves
• 4 allspice peppercorns
• 4 cloves

1. Cut the pork fat into large pieces and place them in a suitable container. Cover with chopped garlic.
2. Boil water with salt and spices, simmer the brine for 3 minutes, let it cool for 5-7 minutes, and then pour over the pork fat.
3. Cover it with a plate and press down with a weight, then leave it at room temperature for 3 days.
4. Pat the finished pork fat pieces dry with napkins, wrap in cling film, and place in the freezer.

8. Pork Fat in Brine with Green Onions

Source: youtube.com

If you wish, you can add other herbs.

Preparation time: 16 hours.
Yield: 8 servings.

• 1 kg pork fat
• 1 L water
• 6 tbsp salt
• 1 bunch green onions
• 7 black peppercorns
• 5 bay leaves
• 2 tbsp dried herbs
• 1 tbsp favorite spices

1. Boil water with salt.
2. Cut the pork fat into large pieces and finely chop the green onions.
3. Place peppercorns in a jar, then a layer of pork fat. Sprinkle with green onions, add a bay leaf, and repeat layers until the jar is full.
4. Add herbs and spices to taste and pour boiling brine over everything.
5. Close the jar and refrigerate overnight.
6. Pat the pork fat dry by any convenient method, wrap in cling film, and place in the freezer for 4 hours.

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9. Pork Fat in Brine for Winter Storage

Source: sdelaysam-svoimirukami.ru

Classic canning under a metal lid.

Preparation time: 24 hours.
Yield: 4 servings.

• 1 kg pork fat
• 1 L water
• 4 cloves garlic
• 4 tbsp salt
• 8 black peppercorns
• 4 bay leaves

1. Boil water with salt, pepper, and bay leaves, and simmer for 2 minutes.
2. Cut the pork fat into large pieces, and the garlic into slices, and place them in a jar.
3. Pour the brine over everything, seal with a lid, and leave at room temperature for 24 hours.
4. Store the prepared item in a cool place.

10. Pork Fat in Brine with Onion Skins

Source: pinterest.ru

An exotic yet simple snack that will adorn even a festive table.

Preparation time: 24 hours.
Yield: 10 servings.

• 1.5 kg pork fat
• 1.2 L water
• 150 g salt
• 2 heads garlic
• 5 handfuls onion skins
• 8 bay leaves
• 1 tsp mixed peppercorns

1. Rinse the onion skins and place half of them in a pot. Place the coarsely cut pork fat on top.
2. Cover everything with salt and half of the pepper. Place half of the bay leaves, and on top – the remaining onion skins.
3. Pour water over everything, bring to a boil, and simmer for 20 minutes with the lid on over low heat.
4. Pat the pork fat dry. Crush the remaining bay leaves and pepper, mix with minced garlic, and rub onto the pieces.
5. Wrap the salted pork fat in parchment paper or foil, and place in the freezer overnight (or for 24 hours).