Bairrada Rub
This is a very versatile technique. Its most traditional use is as a rub to roast suckling pig, but it can be used as a rub for any piece of meat.
Chop <quantity>100<unit>g</unit></quantity> of pork fat into cubes
Chop <quantity>1<unit>bunch</unit></quantity> of parsley
Blend <quantity>100<unit>g</unit></quantity> of black peppercorns and <quantity>100<unit>g</unit></quantity> of coarse salt to obtain a fine powder
Add <quantity>100<unit>g</unit></quantity> of peeled garlic cloves, the chopped parsley, and <quantity>250<unit>g</unit></quantity> of pork lard to the blender
Blend until combined
Add the cubed pork fat and blend until combined. Add the remaining <quantity>250<unit>g</unit></quantity> of lard and blend to obtain a paste
Transfer to a container. The bairrada rub is ready
Use it to season your meats! It's best to use it while it is still creamy.
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