Pork balyk

Step-by-step preparation

Cooking time: 11 day

1. STEP 1

   

   How to make pork balyk at home? Prepare your food. It is better to take the pork from the soft part - tenderloin, tenderloin, neck, shoulder. I used pork neck. Clean a piece of pulp from films and veins. Wash it and dry it well with paper towels.

2. STEP 2

   

   Rub it thoroughly with a mixture of salt and sugar.

3. STEP 3

   

   Place the meat in a container, such as a saucepan or large cup. You can sprinkle it with a little allspice.

4. STEP 4

   

   Cover the meat with a plate, smaller in diameter than the pan or cup.

5. STEP 5

   

   Build a press so that the meat is constantly under pressure. In my case, a small pumpkin served as a press. You can use a jar of water. Place the meat in the refrigerator for three days. Check the pan periodically, draining the resulting juice and turning the piece of meat on the other side.

6. STEP 6

   

   Prepare the seasonings. Mix a mixture of peppers, suneli hops, and coriander in a small container. You can also add your favorite spices if desired.

7. STEP 7

   

   Peel the garlic and pass through a press.

8. STEP 8

   

   After three days, remove the piece of meat from the pan. Dry it well with paper towels or napkins.

9. STEP 9

   

   Rub the meat with garlic on all sides.

10. STEP 10

    

    Next, rub the piece with the seasoning mixture, carefully, as if rubbing the spices into the meat.

11. STEP 11

    

    Wrap the meat in gauze folded in 2-3 layers, or in a thin light cloth. Tie on all sides with a thick thread or tourniquet.

12. STEP 12

    

    Hang the bundle by a thread in a well-ventilated, warm place for 5-9 days (depending on the temperature in the room and how ventilated it is. It is believed that the optimal temperature for cooking balyk is from 4 to 15 degrees Celsius). On the second day, check to see if the gauze has become wet from the juice. If this happens, then the balyk needs to be wrapped in new fabric. Also make sure that flies and other insects do not land on the gauze.

13. STEP 13

    

    In this recipe, the balyk was dried in the attic for 8 days.

14. STEP 14

    

    This was enough for the outside of the meat to become dry, and the inside to remain soft, but not very wet. Cut the balyk into thin pieces and serve. Bon appetit!

Comments on the recipe

Kyriena

06.10.2023

5

I'm also excited about this spiced pulled pork recipe.

Esenija

06.10.2023

4.8

cool recipe!