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<p>Slanina este un aperitiv foarte popular. Poate incerci aceasta reteta delicioasa:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Ingrediente</p>
<p>-1.5 kg de slanina sau piept de porc</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>-10-12 catei de usturoi.</p>
<p>Pentru saramura:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>-1 litru de apa;</p>
<p>-8 linguri de sare de muraturi</p>
<p>-3-4 foi de dafin;</p>
<p>-4-5 boabe de piper negru;</p>
<p>-4-5 boabe de ienibahar.</p>
<p>Mod de preparare:</p>
<p><img class="alignnone size-full wp-image-12863" src="https://bucatarianoastra.online/wp-content/uploads/2020/10/poza-1.jpg" alt="" width="717" height="351" /></p>
<p>1. Pregatiti mai intai saramura: turnati apa intr-o oala, adaugati sare, foi de dafin, piper boabe, ienibahar si amestecati.</p>
<p><img class="alignnone size-full wp-image-12880" src="https://bucatarianoastra.online/wp-content/uploads/2020/10/peza1.jpg" alt="" width="810" height="449" /></p>
<p>2. Din momentul in care saramura incepe sa clocoteasca, mai fierbeti-o 3-4 minute. Sarea trebuie sa se dizolve complet.</p>
<p>3. Lasati saramura sa se raceasca complet.</p>
<p>4. Spalati bine slanina.</p>
<p>5. Apoi portionati-o in bucati pentru a va incadra mai usor in borcan.</p>
<p>6. Tocati usturoiul in felii subtiri.</p>
<p><img class="alignnone size-full wp-image-12867" src="https://bucatarianoastra.online/wp-content/uploads/2020/10/poza-4.jpg" alt="" width="731" height="331" /></p>
<p>7. Adaugati putin usturoi in interiorul borcanului. Puneti pune si cateva bucati de slanina cu fata in jos si presarati peste fiecare strat de slanina cu un strat de usturoi.</p>
<p>8. Se toarna saramura rece in recipient, astfel incat slanina sa fie complet acoperita. Adaugam si frunze de dafin si piper.</p>
<p><img class="alignnone size-full wp-image-12881" src="https://bucatarianoastra.online/wp-content/uploads/2020/10/peza-2.jpg" alt="" width="806" height="455" /></p>
<p>9. Acoperiti borcanul cu un capac si lasati-l sa stea la temperatura camerei timp de 2 zile. Apoi punem borcanul la frigider pentru inca 2 zile.</p>
<p><img class="alignnone size-full wp-image-12882" src="https://bucatarianoastra.online/wp-content/uploads/2020/10/peza-3.jpg" alt="" width="818" height="452" /></p>
<p>10. Dupa cele 4 zile scoatem slanina din saramura.</p>
<p>11. Uscati bucatile de slanina cu prosoape de hartie.</p>
<p>12. Infasurati fiecare bucata de slanina in hartie de copt sau folie. Se pastreaza la congelator. Cand doriti alegeti doar o bucata de slanina, lasati-o sa se dezghete in frigider, o feliati si puteti servi.</p>
<p><img class="alignnone size-full wp-image-12883" src="https://bucatarianoastra.online/wp-content/uploads/2020/10/peza-4.jpg" alt="" width="735" height="357" /></p>
<p>Pofta buna!</p>

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