Lard is a wonderful product that provides a powerful boost of energy. Its beneficial properties have a beneficial effect on the digestive system of the human body and facilitate the digestion of food. Many people associate this product exclusively with Ukraine and borscht, however, this is a misconception.
Researchers say lard is actually most commonly eaten in European countries: Germany, Denmark and France. They eat it with potatoes, porridge, sandwiches and other dishes. However, it is worth remembering that this product is quite fatty, you can easily get enough of it and it is obvious that you should not consume it in large quantities.
The final taste of the product prepared at home will depend on what kind of lard you buy. The best option would be to purchase lard at the market, which is sold there in a large assortment. But the main thing in this matter is to find fresh pieces.
They can be identified by their heterogeneous structure and seemingly frozen, thick consistency. The skin should be thin and soft. It is also worth paying attention to whether there is a light transparent strip between the lard and the skin. If it is not there, then you do not need to take such a product for pickling. After purchasing fresh lard, you should not cook it immediately; let it sit in the refrigerator for 1–2 days.
Onion peel is a wonderful ingredient and makes a wonderful coloring agent. Therefore, it is better not to use light, enamel dishes for cooking lard in onion peels. Thanks to this component, lard turns out to have a pleasant spicy taste and a delightful golden brown color. It looks delicious and quite impressive. In appearance, salsa cooked in the husk resembles boiled pork, but in taste it is more similar to ham.
Lard in onion skins - the most delicious classic recipe (cold method)
Lard prepared using this method will not turn yellow and will retain its taste properties longer. Lard is prepared quickly and the result is an unusually aromatic, delicious product. Please note that cold-cooked lard is tougher and more elastic than a boiled product.
For this recipe, it is better to take a product with a large number of meat layers and the more husks you use, the more beautiful the color of the lard will be.
To prepare you need to take:
- 1.5 kg of lard;
- a lot of onion peel;
- 150 gr. salt;
- bay leaf - 5 pcs.;
- 2 heads of garlic;
- pepper in peas - 8 - 9 pcs.
Boil the husks for about 10 - 15 minutes and then remove them from the broth. Add the spices specified in the recipe to the warm broth and wait for it to cool.
Place the lard bars in a suitable container. Try not to pack them tightly so that the bacon does not go rancid. Pour marinade over everything and leave for 24 hours.
Then remove, peel and dry the lard with a paper towel. Be sure to store the finished product in the refrigerator.
Be sure to try preparing this delicious appetizer - the result will undoubtedly please you.
Boiled lard with spices in onion skins
Lard according to this recipe turns out to be especially refined and tasty. Therefore, prepare more at once, otherwise there may not be enough for everyone.
Cooking ingredients:
- Lard – 1 kilogram;
- Sesame - half a tablespoon;
- Crushed coriander - half a teaspoon;
- Garlic – 1 head;
- Sweet red ground pepper - 1.5 teaspoons;
- Semi-bitter ground red pepper - half a teaspoon;
Ingredients for marinade:
- Water – half a liter;
- Bay leaf - three pieces;
- Salt – 1.5 tablespoons;
- Black and allspice peas – 7 pieces each;
- Husk from 8 large onions.
Add all the above spices for the marinade, husks and salt to a pan of water. Bring everything to a boil.
Cut the lard into pieces, put them in a saucepan and pour the resulting marinade. Boil over low heat for an hour.
Meanwhile, prepare the sauce for greasing the product. We pass the garlic through a press, mix it with all the listed spices for cooking.
Let the lard drain for a couple of minutes and then rub it hot with the resulting mixture. We set it aside until it cools completely, after placing it in a container with a lid.
After cooling, put it in the refrigerator. After freezing, you can start eating.
With cucumbers and tomatoes, potatoes and fresh bread, this dish will be a hit.
Lightly salted cucumbers in a bag are perfect for lard.
Stuffed champignons with minced meat are a great appetizer. and they cook in the oven in a matter of minutes.
How to stew cabbage with meat, recipes for every taste.
Smoked lard with liquid smoke
Liquid smoke is an artificial flavoring produced by burning wood. Commonly used are bird cherry, beech, alder and apple. The smoke generated as a result of combustion usually undergoes special filtration to remove tree resin and tar. You can find liquid smoke on sale in the form of mixtures, powders, sprays, and bottled solutions.
Adding such smoke when preparing homemade lard gives the product a delicious aroma and unique taste.
Using purchased liquid smoke when preparing lard, the product remains fresh for a long time. This cooking method is great for cases where there is no special smokehouse. This process will not take much of your time.
To prepare you need to take:
- lard with layers of meat – about 2 kg;
- 2 tablespoons of water;
- 250 gr. salt;
- about 170 gr. onion peel;
- liquid smoke - about 25 ml;
- lavrik - 6 -7 pcs.;
- 10 gr. ground red pepper;
- half a head of garlic.
Before starting smoking, prepare the brine:
Take a suitable container, pour water into it, dissolve the salt. Add the husks along with the bay leaves and boil for 2 minutes.
Next, carefully place the prepared, cleaned lard into the boiling brine.
And follow it with liquid smoke.
Cook over low heat for another 5 minutes. Then remove the container from the heat and set aside, wrapping it in a blanket so that the liquid gradually cools. After 12 hours, take out the finished lard and dry it.
Next, prepare a homogeneous mixture of chopped garlic along with ground pepper, rub smoked lard on each side. Then we wrap the pieces in foil or parchment and store them in the refrigerator.
Smoked lard prepared in this way can easily be stored in the freezer for up to several months.
And for longer storage, it is distributed into jars, spices and garlic chopped in a blender are placed on top, everything is filled with brine to the edge of the jar and closed tightly. Canned product must be kept refrigerated.
Smoked lard is consumed as a separate independent product, enjoying its delicious taste and excellent aroma. In terms of quality, this lard is in no way inferior to smoked meats, which are traditionally prepared by cold or hot smoking.
Advice! For those who experience an allergic reaction after eating smoked meats or adding aromatic additives that imitate smoking, doctors recommend avoiding products prepared with liquid smoke.
Boiled lard in onion skins at home (hot method)
This tasty dish will look especially good on a formal table as a platter.
To prepare you need to take:
- 1 kg fresh pork lard;
- one liter of water;
- 2 – 3 handfuls of onion peels;
- 170 – 180 gr. salt;
- 2 tbsp. granulated sugar;
- pepper mixture;
- 3 - 4 bay leaves;
- allspice;
- 5 - 6 garlic cloves.
Carefully sort and rinse the onion peels with water (preferably warm) and place them on the bottom of a deep pan.
The husks should cover about 1/3 of the dish. On top we place lard, cleared of soot, washed and cut into cubes.
Sprinkle peppercorns and bay leaves on top of the lard, sprinkle with salt, sugar and cover with the remaining husk. Carefully pour in the water, pressing the husk with any convenient cutlery so that it gets thoroughly wet.
Put the pan on the fire. When the water boils, boil the lard for approximately 20 - 30 minutes. At the end of cooking, leave the lard to cool in the same container under the lid for 12 hours, then, once it has cooled down, put it in the refrigerator again for 12 hours.
After this time, we take out the pan, remove the lard from it, peel it, lay it out and dry it with a paper or kitchen towel.
After all the stages, we rub our lard with a very pleasant color and outwardly appetizing appearance with garlic, which we first pass through a special press. And we also carefully rub each block with spices.
After all, wrap the lard in baking paper, put the resulting package in a regular plastic bag and place it in the freezer overnight. In the morning we take out our product, let it thaw a little, cut it into thin slices and enjoy the great taste.
Having tasted such incredibly tasty and pleasant lard, you will definitely want to repeat this recipe more than once, and your guests will certainly take note of it.
How to cook lard in onion skins according to a quick recipe
If you like lard without meat, you can salt it in another way. Everything will take less than half an hour, after a day you can eat the delicacy.
Cooking time: 25 minutes. Number of servings: 500 g. Kitchen utensils: cutting board and knife, saucepan, paper napkins, foil, garlic press.
Ingredients
| salt | 1 tbsp. l. |
| salo | 500 g |
| lavrushka | 3 leaves |
| black pepper | 10 peas |
| sugar | 1 tsp. |
| onion peel | a handful of |
| water | 1 l |
| allspice | 2 peas |
| garlic | 8 cloves |
| khmeli-suneli | 1 tbsp. l. |
| Red pepper | 2 tsp |
I needed about a kilogram of onion peel. Lard absorbs spices well, and my husband likes it spicier, so I added red pepper and khmeli-suneli.
Cooking steps
- I prepare the brine: pour 1 tbsp into a liter of water. l. salt, 1 tsp. sugar, 9-13 black peppercorns, a couple of allspice, 3 bay leaves.
- I put it on the fire, bring it to a boil, and leave it to boil for 3 minutes.
- I wash half a kilo of lard and remove the plaque from the skin.
- I cut it into small pieces.
- Wash a good handful of husks thoroughly with water. I remove the brine from the heat and transfer the husks and lard into it.
- I put it on the stove, bring it to a boil and cook for 15 minutes.
- I leave the lard in the brine until it cools, put it in a cool place for a day.
- I place pieces of lard on a paper napkin to get rid of excess liquid.
- In a separate bowl, chop 8 cloves of garlic.
- I add 1 tbsp to it. l. khmeli-suneli.
- I sprinkle 2 tsp. red pepper.
- I coat all the pieces well, wrap them in foil and put them in the refrigerator.
- You can eat the lard right away, but it’s better to let it soak in the spices for several hours.
Video recipe for cooking boiled lard in onion skins
It's incredibly simple and delicious. Look how beautiful the end result is!
Salo is a wonderful appetizer for a feast. When friends suddenly come to visit us, lard and pickles always help out while I prepare the main course. We use it with mustard, adjika, and especially love it with borscht and boiled potatoes with green onions. Any pickles go well with lard.
You can fry eggs in lard or bake potatoes with lard in the oven and make a roll out of it. Even a kebab will turn out incredibly appetizing if you place pieces of lard between the meat.
Quick recipe using a slow cooker
A slow cooker is great for quickly preparing tasty, high-quality lard. The great advantage of this recipe is that the delicious appetizer can be served at the dinner table the very next day and it is also important that it does not require a lot of effort and time.
To prepare you need to take:
- lard with meat and fat layers - 1 kg;
- salt - 1 whole glass;
- 5 pieces. bay leaves;
- 2 – 3 large handfuls of husks;
- liter of water;
- 2 tbsp. l. granulated sugar;
- black, coarsely ground pepper;
- garlic - 5 - 6 pcs.
Sort and wash the onion skins. Remove any carbon deposits from the lard, wash and cut into large pieces. Place some husks in a multicooker bowl and spread the lard and bay leaves on top. Then cover everything with the remaining husks.
We make the brine. Pour salt and two tablespoons of sugar into boiling water. Pour the hot solution into the multicooker and turn on the stewing program for one hour.
After the specified time has passed, leave the lard in the prepared brine overnight.
Then we take it out, peel it and let it dry.
Next, prepare the chopped garlic-pepper mixture and thoroughly rub the lard with it, wrap each block in cling film or paper and put it in the freezer.
We can take out the frozen lard and taste it after 10 minutes.
Cooking lard in a convenient slow cooker using onion peels is the most proven and efficient method. The product acquires an incredibly delicate taste and delightful aroma.
The best recipes for lard cooked in onion skins
Homemade lard in onion skins
In appearance, homemade lard cooked in onion skins resembles smoked lard, but it is a completely independent tasty snack, no less popular among the Slavic peoples. And I can talk about the taste and benefits for a very long time. This is the most delicious recipe for lard in onion skins and at the same time the simplest, classic one.
Required Products:
- pork fat – 0.8 kg;
- fresh garlic – 5-6 cloves;
- peel of about 5-7 onions;
- salt – 50-60 g;
- clean water – 1 liter;
- paprika, coriander, black pepper, a few allspice peas.
How to cook tasty lard at home in onion skins:
Boil water, add salt and add well-washed husks to it.
Secrets of delicious lard
The longer the onion is stored, the richer and brighter the color its peel will give. Therefore, when preparing boiled lard, it is better not to use young husks.
Let it simmer for a quarter of an hour and only now add the golden-colored lard to the broth. Cook for 45 minutes, turning occasionally to ensure even color. Then remove the dishes from the burner and leave for another quarter of an hour. Now take out the cooked lard and put it on a separate dish to cool. At this time, chop the garlic into thin slices.
Crush the allspice a little, add the rest of the seasonings and salt to it on the tip of a teaspoon. Mix everything thoroughly. Rub the cooled piece of homemade lard with a mixture of seasonings, make shallow punctures with a knife and stuff with garlic. Spread the remaining pieces of garlic over the surface and carefully pack in foil, making sure that the liquid does not leak.
You can rub the layer with herbs, but this is not for everyone.
Now put this preparation in the freezer for a couple of hours, additionally wrapped in a sandwich bag. Boiled lard does not spoil for a long time in the refrigerator, thanks to which the hospitable housewife will always have a tasty and interesting snack for unexpected guests.
After 2 hours, take out the delicious homemade lard and cut it into slices. Serve with sliced rye bread, young onions and a steamed shot glass.
Lard in brine - the most delicious recipe with garlic
Homemade lard, made in this unusual way, tastes and looks like smoked brisket or ham. It is quite applicable as a variety of snacks, canapés and sandwiches.
Required Products:
- pork lard (belly with thin layers of meat is ideal) - about 3 kg;
- onion peel - 0.3 kg;
- garlic – 4 large heads;
- salt – 3-4 tablespoons.
How to cook lard in onion skins with garlic:
Cut the lard into small pieces and place in a saucepan. Pour water level and pour it into another container. This method determines the amount of solution required. Fill a bowl with clean husks with cool water, place on the stove and boil for a quarter of an hour.
For your information
It is allowed to add laurel at this stage.
Then strain the broth and add salt. Pour the salted broth over the pieces of bacon, place under a press, constructing it from a plate and a jar of water. Light the fire, boil and cook for 40 minutes, then remove from the burner and set aside for a whole day without pouring out the liquid. The pieces should be well salted during this time.
Now place the bacon on a cutting board and carefully grease with garlic pressed through a press. This product keeps well and for a long time frozen.
Spicy spicy boiled lard in onion skins
Once you have tasted delicious homemade lard prepared in this way, you will never confuse it with anything else. Tender and piquant, it will appeal to even those who refuse to even try regular salted lard. It's quick and easy to prepare, write down the recipe.
For a piece of lard weighing 1 kg you will need:
- 0.5 tablespoon of sesame seeds;
- 0.5 teaspoon each of crushed coriander and red hot pepper.
- Also take 7.5 g of paprika; 1 large head of young garlic.
- For the marinade, take: 2 cups of water; 25 g salt, 3 bay leaves, 100 g onion peel; 7 peas each of black and allspice.
Recipe for homemade lard with seasonings:
Pour the spices for the marinade into the water, add salt and onion peels, and boil. Cut into portions, place in another bowl, pour over the bubbling broth and cook for half an hour.
Meanwhile, chop the garlic in a press and mix it with the rest of the seasonings. When the lard is cooked, remove it from the dish and drain it, then brush it with a sauce of spices and crushed garlic.
Transfer to a bowl, cover with a lid and cool, then remove to the refrigerator until completely cooled.
Tender lard in onion skins in a slow cooker
In our time of rapidly developing technologies, you can’t live without a multicooker. And its craftsmen adapted it for the preparation of famous Slavic dishes, such as boiled lard in onion skins. Prepared in this modern way, it is especially tender, aromatic and amber and cooks quickly.
For 1 kg of pork fat take:
- 10 glasses of drinking still water;
- 3 cloves garlic;
- 5 bay leaves;
- 200 g onion peel;
- 1 cup regular salt and black pepper to taste;
- 3 tablespoons of sugar.
Recipe for lard in onion peels in a slow cooker:
Rinse the onion skins to remove plaque and dirt and leave in water for 30 minutes. Pour one part of this husk onto the bottom of the multicooker, followed by small pieces of lard, pepper and bay leaf. Cover with a layer of steamed husks.
In another bowl, boil water, add salt, add sugar, wait for dissolution and pour it all into a bowl with lard and husks.
Select the “Quenching” mode for an hour or an hour and a half, then turn off the device and leave to salt for six to seven hours. After this time, remove the salted amber lard, dry it and rub it with a mixture of chopped garlic and pepper.
Do not be alarmed if, after the first test, the cooked boiled lard seems salty after the first test in the refrigerator; this will go away after it is frozen.
Recipe with prunes
Lard prepared using prunes and onion skins has a breathtaking taste and aroma, with a slightly delicate smoked quality.
Prunes contain many vital, beneficial substances, as well as vitamins and microelements. Thanks to its rich composition, prunes help in the functioning of the gastrointestinal tract, cardiovascular system and organs of vision, improve immunity and are necessary for the prevention of many diseases.
Its taste properties and beneficial effects on the body have proven themselves, so this magical product is used in many recipes.
To prepare you need to take:
- 1 kg of lard;
- 2 – 3 handfuls of onion peels;
- prunes – 5 – 7 pieces;
- 1 liter of water;
- 3 - 4 bay leaves;
- salt – 200 gr.;
- 2 tbsp. l. granulated sugar;
- 3 tbsp. l. ground black pepper.
Thoroughly peel, wash, dry and chop the lard quite coarsely.
To prepare the marinade, put all the onion skins in water, add salt and sugar, add bay leaves, prunes and bring the contents to a boil.
Carefully place pieces of lard into the solution and cook over low heat for about 25 minutes. Then leave it for 10 – 12 hours.
Then we take the lard out of the solution, peel it off and dry it with a paper towel.
Prepare the garlic and pepper mixture, grate the product on each side and then wrap the pieces of prepared lard in film or parchment paper.
Put them in the refrigerator. To preserve the product for a longer period of time, place it in the freezer.
A tasty and very pleasant delicacy is ready for consumption.
Please your loved ones, friends and acquaintances with a delicious product prepared at your home. This simple and at the same time original recipe for cooking lard in onion skins using prunes will help you.
Hot lard in onion skins with garlic and pepper
In the process of studying recipes for cooking lard, I learned an interesting nuance that I want to share with you. It turns out that the larger and thicker the layers of meat, the less salt you need. Since lard itself will not take in excess salt, but the meat can be over-salted. So adjust the salt depending on what kind of cut you have. Well let's move on...
Ingredients:
- Lard - 2 kg
- Onion peels - 4 handfuls (from 5-6 large onions)
- Salt - 100-150 g per 1 liter of water
- Water - 2.5 liters
- Peppercorns - a pinch
- Allspice peas - 4-5 pcs.
- Bay leaf - 4 pcs.
- Spices - garlic, paprika and ground black pepper
Preparation:
1. Place bay leaf, allspice and black peppercorns in a saucepan. Add salt and water. Place on the stove and bring to a boil. Then add clean onion skins to the pan. Wait for it to boil again and cook for 15-20 minutes.
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2. Next, cut the lard into large pieces and add to the broth. Bring to a boil, reduce heat to low and simmer for 20-25 minutes. Then turn off the heat, close the lid and leave to cool to room temperature. After this, move the pan to the refrigerator overnight.
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3. In the morning, remove the pieces of lard from the brine and dry with a paper towel. Then prepare the spices. Peel the garlic and grate it on a fine grater. Mix it with paprika and black pepper. Using your hands, rub each piece on all sides with this mixture. Wrap the grated pieces in parchment paper or foil.
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4. Place the wrapped pieces in the freezer for at least 12 hours. After which you can treat yourself to tasty and soft lard.
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