Salo is a cured pork fat, which is usually eaten on its own as a snack with some rye bread and horilka (Ukrainian alcoholic beverage) or is accompanied by borscht. It is one of the most popular Ukrainian dishes.

– 1kg pork belly or pork fat
– 2 cups salt
– 1 tsp paprika
– 1/2 tsp coriander
– 1 tsp black pepper
– 2 bay leaves
– 3 garlic cloves

Cooking Instructions:
1. Break the bay leaves into tiny pieces. Mix them with coriander, black pepper, and 1 tbsp of salt and grind using mortar and pestle. Add the paprika and 1/2 cup salt, and mix everything well.
2. Slice the garlic and mix it with the thyme and 1 tsp of salt.
3. Cut the pork into four blocks.
4. Roll every piece of pork belly in garlic and coriander mixtures.
5. Put the pork into the glass container on top of the remaining salt.
6. Cover the containers and let the pork cure for two days in a fridge.
7. Wash the salt rub under cold water and dry the salo with paper towels.
8. Place the salo into new, dry containers covered with paper towels and let it mature for 10-14 days.
9. Take out the salo, serve it, and enjoy.