Homemade corned salo



  • 1 liter of water
  • 200 g salt
  • 700 – 1000 g salo (pork)
  • some cloves of garlic – to taste
  • bay leaves – to taste
  • black ground pepper – to taste


Cut salo into medium pieces (the size of which should be appropriate in order to put them in a 2-liter jar). Peel garlic and slice it. Farce the pieces of salo with the cut garlic and then roll them in salt.

Preheat water and dissolve the remaining salt there. Then lay the pieces of salo in a jar (put them in layers). Place bay leaves and black ground pepper (the quantity of pepper depends from your food excesses – whether you like spicy food or not) between the layers. Then pour the ingredients with the prepared brine. Cover the jar with a plastic lid and put it in a fridge. In 4-5 days salo will be ready for eating.

Enjoy your meal!

Tip! It is better to keep the cooked salo in a deep-freeze

Do you have a favorite Ukrainian recipe for salo with garlic, black ground pepper, and salt? If so, please let us know in the comments below or write us an e-mail.