Brined Pork Fat with Garlic and Spices
Richly flavored, aromatic and pleasantly spiced! The pork fat is brined with garlic, pepper, cloves and bay leaves, making it a flavorful cold appetizer. Serve it with boiled potatoes, rye bread or fresh green onions.
Updated : 08 September, 2026
Easy
Ingredients
Base
1 kilograms
Fatback
10
Garlic
Brine
1 liter
Water
4 tablespoon
Salt
6
Allspice
6
Pepper
5
Cloves
3
Laurel leaf
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Choose fresh pork fat that has not been frozen; pieces with more layers of meat will be especially flavorful. Cut it into small, evenly sized portions.
Step 2
Prepare the brine. Pour the water into a suitably sized saucepan and add the salt, peppercorns, several cloves and the bay leaves. Young bay leaves can have a stronger aroma, so 2–3 leaves per quart of water may be sufficient. Bring everything to a boil, then remove the pan from the heat and leave the brine to cool completely.
Step 3
Peel the garlic cloves and chop them into moderately sized pieces.
Step 4
Place the pieces of pork fat in a large saucepan or appropriately sized food-safe container and add the chopped garlic.
Step 5
Pour over the completely cooled brine, making sure all the pieces are fully submerged.
Step 6
Place a flat plate over the pork fat and weigh it down so the pieces remain submerged. Refrigerate at 40°F or below for 3–5 days, but no longer than 5 days.
Step 7
Remove the pork fat from the brine and pat it thoroughly dry with paper towels. If desired, coat it with ground sweet paprika and ground black or allspice pepper. Place it uncovered on a rack or plate in the refrigerator for up to 24 hours to dry slightly.
Step 8
The aromatic garlic- and spice-brined pork fat is ready to slice and serve. Keep it refrigerated.
Author note
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