Steamed Lard with Garlic and Spices

Choose a piece of lard. If you prefer pure lard — take a thick piece with a thin meat streak or without it. If you like meat with lard — choose a piece with a more pronounced meat stripe.

Peel the garlic cloves. Slice one clove into thin long sticks with a sharp knife. Pass the remaining garlic through a press.

Take a knife with a narrow sharp blade and make deep punctures in the lard meat. Insert garlic slivers into each puncture as deep as possible.

In a bowl, mix crushed garlic with salt, pepper mixture, lard spices and finely crumbled bay leaf.

Rub the resulting mixture into the lard on all sides. The lard will absorb the right amount of salt on its own, but the meat cut can easily become oversalted — be careful.

Place the lard in a roasting bag, plastic wrap, or cellophane bag. Wrap it tightly and tie it into a knot. Do not make any holes — the rendered fat should remain inside.

Place the wrapped lard in a steamer, slow cooker, manti cooker, or on a rack over a pot of water. Steam for 60 minutes.

After cooking, the piece of lard will decrease in size and fat will render out of it. Leave the lard in the cooking bag to cool at room temperature.

Place the lard in the refrigerator for a day or at least overnight. This is necessary for it to acquire the desired consistency.

Unroll the sleeve and use a knife to clean the lard of excess fat, spices, garlic paste, and bay leaf pieces. The rendered fat can be used in cooking.

Slice the steamed lard into slices. Serve with mustard, green onions, fresh or pickled vegetables.