It’s not so difficult to prepare delicious salted lard at home. onion skins . You can use any lard, but fat with a meat layer is ideal. This wonderful dish will decorate any holiday table.
Step-by-step recipe with photos. We prepare lard, cook it in onion skins and add suitable seasonings:
Vintage recipe:
This recipe is very famous and very old, which means it is proven. The best choice for it is unsalted lard with a layer of meat - brisket or pork chops. Lard boiled in onion peels takes on the appearance of smoked lard, and the peels also give it a subtle aroma. The dish turns out very tasty.
Ingredients:
- about a kilogram of lard with a meat layer,
- two large handfuls of onion peels (red or golden onion peels work best)
- 150-200 grams of salt,
- two tablespoons of sugar,
- allspice,
- bay leaf (3-4 pieces each).
In addition, to coat the lard you need to take: a mixture of peppers, three cloves of garlic and paprika (or dry adjika).
How to make onion lard:
Take a large pan, it is better if it is not too light and new, because the onion marinade will color the walls of the pan. Pour a liter of water into it, add sugar, salt, bay leaf and onion peels, previously washed with water. Bring this mixture to a boil and then lower the lard.
It can be cut into portions or rolled a little. Cover it with a plate on top so that the lard is completely submerged in the liquid. Bring to a boil again. Cover the pan with a lid and simmer for about twenty minutes over low heat. Then turn off the stove and leave the lard to simmer in the pan for another 12 hours.
When the liquid has cooled, take it out into the cold. After 12 hours, remove the lard from the brine and wait half an hour until all excess liquid has drained. Mix pepper and chopped garlic, add paprika or, if desired, a little dry hot adjika.
Rub the dried lard on all sides with the resulting aromatic mixture, wrap with cling film and place in the freezer.
The lard in onion skins is ready!
Keep the frozen lard warm for about five minutes, then cut into thin slices and serve with mustard and black bread.
HOW TO SALT LARD TASTY?
Lard is a wonderful product that promotes the accumulation of energy and strength, quickly satisfies hunger and improves immunity. If you use it in moderation, it will certainly not cause any harm. Many housewives buy the fatty layer of pork or beef at the markets to salt it themselves.
Finding a recipe for salting fresh lard is not as difficult as choosing the right product. In order to buy lard that is ideal for salting, pay attention to whether its structure is uniform. It should have a nice pink or white color.
It is not necessary to buy lard with a meat streak, but if there is one, then its thickness should be about two centimeters. Sellers sometimes offer striped bacon, but it is not at all suitable for salting. But it is ideal for smoking. When choosing a product, pierce it with a sharp knife.
If the product has a lot of veins, it is better not to take it; buy lard, into which a knife can easily penetrate. Before deliciously salting the purchased product, select salt and the necessary seasonings: peppers, bay leaves, garlic, cardamom or marjoram. Mix all the ingredients in one bowl, and then grate the bacon into it.
Leave it for several days in a cool place to salt out.
The recipe for salting lard will make it very easy and without outside help get a tasty and aromatic dish. Do not forget that it is better to freeze the finished pork lard, this will make it tastier and preserve its moisture. taste qualities for a long time.
How to quickly and deliciously pickle lard at home.
We will need:
one and a half kilograms of fresh lard,
six tablespoons of coarse salt,
three heads of garlic,
four to five tablespoons of ground black pepper. These ingredients will make six servings and will take four days to prepare. First you need to peel the garlic. Cut the lard into layers of 5-6 centimeters, make cuts in each of them, into which place the garlic, cut into slices.
Mix the spices and rub the mixture on each piece of lard. Place the lard in a bowl and sprinkle chopped garlic on top for flavor. Place under pressure and leave for a day at room temperature, then transfer to a cool, but not frosty place. After three to four days, the lard can be stored in the refrigerator or freezer.
Now you know how to deliciously pickle fresh lard yourself.
HOW TO SALTE LAD IN BRINE
Homemade salting of lard in brine will not cause any great difficulties. First you need to boil and cool the water, then add a few finely chopped garlic cloves and crushed pepper to it. Moreover, it’s better not to skimp on the pepper; the more you put it in, the tastier the lard will be.
Before salting lard in brine, you need to salt the water at the rate of three to four tablespoons per liter. The brine should smell strong. Cut the lard into small pieces and place in a jar. If desired, add bay leaf. Salting lard in brine should take place in a cool place, preferably in the freezer, for three to four days.
After this time, remove the finished pieces from the jar and dry with a towel or napkins. The finished product is best stored in the freezer, wrapped in foil.
The recipe for cooking lard in brine can be changed to suit your taste. For example, the salting time depends on the size of the pieces.
By cutting the lard into smaller pieces, you can speed up the salting time. You can vary the proportions of spices and add something of your own, showing your imagination.
Every experienced housewife has a favorite recipe for cooking lard in brine, but some are especially popular. For example, lard in garlic solution. The lard must be cleaned and placed in a cold clean water for the night.
Before salting lard in brine with garlic, you need to cut it into pieces and make deep cuts. Garlic, prepared in advance, is inserted into them. For spiciness, you can grease each piece with crushed garlic. Then the lard is sprinkled with pepper and coarse salt.
The brine is prepared separately, at the rate of two kilograms of salt per five liters of water. The lard is poured with a cold salt solution, and then placed under pressure and refrigerated for exactly a week. The finished lard must be removed from the liquid and allowed to dry, after which it must be cleaned of salt.
Then you can eat the lard. It is better to store it in the freezer.
TASTY AND TENDER LAD BAKED IN THE OVEN
Lard baked in the oven will help to significantly diversify the festive (and not only) table. This is a very tender dish, saturated with the aroma of fragrant seasonings and melting in your mouth. In order to prepare it, you will need:
- 500-600 grams of lard with a layer; - a head of garlic; - salt and pepper;
- any seasonings of your choice.
First you need to clean and rinse the fresh lard, dry it with paper napkins. After this, unwind a large piece of foil on the table, taking into account that the lard needs to be wrapped very tightly and well. Rub the lard with pepper and salt, spread the selected seasoning on top.
Wrap the piece in foil, then place it in the oven for about one hour at a temperature of about 180-200 degrees. Carefully remove the lard, open the foil, leaving it inside, and then place it in the oven again, now for only 15-20 minutes. As a result of this, the lard you baked in the oven will brown.
In this case, the temperature must be reduced by half. While the dish is browning, peel the garlic and divide the head in half. Cut the first half into thin slices, grate the second half. Remove the lard, remove the foil and rub the piece with garlic.
Place thin slices into pre-made holes; if there are none, just make new ones. Then leave the lard to cool. There is a very good and simple recipe according to which you can cook potatoes with lard in the oven. You can take any lard, but the tastiest one is salted in aromatic spices.
To prepare, you will need 100 grams of lard and about a kilogram of potatoes. This will make four servings and will take about 45 minutes to prepare. Peel the potatoes and cut them into thin slices. Place them on a baking sheet greased with a little oil, and cover with thin slices of lard on top.
Bake the dish in the oven for about half an hour at 200 degrees, until browned. Potatoes with lard in the oven are a very nourishing, tasty and aromatic dish that you are not ashamed to offer to guests.
HOW TO SALTY LARD WITH GARLIC
Prepare delicious lard A simple recipe will help with garlic. Take lard, five or six cloves of garlic, black pepper (both ground and whole), salt and bay leaf - if desired. Before salting lard with garlic, it must be cut into pieces.
Then cut each of these pieces several times, but without touching the skin. Cut the garlic cloves into thin slices. Mix salt and pepper and roll each piece of lard in the resulting mixture.
Cover the lard with slices of garlic, place in a deep plate, placing each piece with a bay leaf.
Cover the plate so as to create pressure. Leave for several hours at normal room temperature, then put in the refrigerator for a day.
The finished lard needs to be cleaned of excess salt, put in a bag and hidden in the freezer.
♦ VIDEO. STEP-BY-STEP RECIPES FOR BEGINNERS:
As you can see, lard with garlic is a simple dish, the recipe for which you don’t even need to write down.
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Lard in onion skins
Posted by Olga Gorashuk | in the category Preparations, Recipes, tasty and inexpensive, Recipes for pickles 11/10/2014
Total cooking time – 0 hours 40 minutes
Active cooking time – 0 hours 30 minutes
Cost - very economical
Calorie content per 100 g - 797 kcal
Number of servings – 10 servings
How to cook lard in onion skins
Ingredients:
Lard - 0.5 kg
Onion peel - to taste
Salt - 6 tbsp.
Garlic - 2 pcs.
Pepper mixture - to taste
Spices - herbs to taste
Preparation:
Any method of preparing lard begins with the purchase of the main ingredient. The final taste of the dish depends on what kind of lard you buy. Believe me, this is true. Even if you know how to prepare lard in 150 ways, the main thing will still be what kind of fresh lard you bought.
First of all, you need to buy lard at the market. I have never come across delicious store-bought lard (maybe, of course, I’m going to the wrong stores!).
So you're in the market. Fresh lard is usually available in a huge variety. But not all pieces are suitable for pickling. First of all, we need to find really fresh lard. You can easily determine freshness by such an uneven structure; the lard is still literally alive, easily moving at the slightest touch.
The consistency looks like frozen thick jelly. In addition, you need to pay attention to whether there is a thin, light, transparent strip between the lard and the skin. If it is there, it means the lard is well baked and you will get a tasty result! If not, then you should not take such lard for salting.
And yes, be sure to try to see if the skin on the lard is tough. To do this, just pry the skin with your fingernail and pull lightly, as if tearing it off.
Is this procedure easy to perform? Know that the skin will be soft! Just do not trust this action to the seller.
They usually show the buyer so quickly that the skin is thin and soft, which is better to check in person; after all, everyone has their own idea of softness.
And finally, I always smell lard. The butchers I know are no longer surprised, but look at me with respect. The fact is that the pig must be well oiled (one of the first processes in processing a carcass), and not just like that, but ideally, oiled with straw. Then you will feel a subtle, incomparable aroma.
So, we chose a decent piece of lard and brought it home. And here lies the first danger - under no circumstances should you start salting fresh lard right away. It should take at least 1-2 days. During this time, the lard will age and subsequently it will be convenient to work with it. I usually put lard on the refrigerator shelf.
It's time to cook the lard. To do this, you need to cut it into convenient pieces, the bars should be small size so that they are soaked in spices faster.
And don’t be confused by the fact that when you cut the lard into beautiful, even pieces, you will be left with scraps.
I would advise you to immediately sort them: some parts can be salted, some can be used raw for frying (who would refuse scrambled eggs in lard or fried potatoes with lard?!)
Now we need that special ingredient in the recipe that will give a special charm to the lard: unreal beautiful colour. I'm talking about onion skins.
When I decided to make lard, it turned out that I had no onion skins at home. Well, that's okay. You went to the market for lard, didn't you? Walk along the vegetable rows and ask the sellers to pick up peelings from a box of onions. Not only will it be completely free, but the sellers will also thank you for cleaning their onion)))
Before cooking, the husks must be washed under running water.
To continue cooking, you need to put a pan of water on the fire. Please note: onion peels are an excellent dye. It gives wonderful color to Easter dyes and, for example, lard. But the pan will also certainly become colored. So avoid using enamel pans, especially white.
As soon as the water in the pan boils, it should be generously salted. It was not for nothing that I wrote “generously”, because lard is just that unique product where there is no excess salt. Now it's time to throw in the onion skins. Let the pan simmer over low heat for about 10-15 minutes for the brine to become permanently colored (as strong brine is often called).
If you think that the color is not intense enough, then throw in pieces of fresh beets - you will be guaranteed a beautiful shade.
It's time to put the lard into the solution. If onion peels cause you aesthetic discomfort, then remove them before adding lard. From my own experience I will say that this is extra step In the recipe, it is quite possible to leave the husks in the pan.
Boil the lard quite a bit - literally 5-7 minutes. You can object to me that this is very little, it is impossible to cook lard in such a short period of time. Of course it's impossible. But we don’t need boiled lard, that’s not our goal. Therefore, we will focus on short heat treatment. And then just turn off the heat under the pan and leave it to cool right with the lard.
During this gradual cooling, the lard will still be cooked, because it will always be in hot, and then warm, brine.
While the lard is cooling, we need to prepare a mixture in which we roll the lard. This mixture is an absolute fantasy. Consider your tastes and taste preferences members of your family! This time I made a very simple deboning: I combined finely chopped garlic with a freshly ground mixture of peppers and herbs.
The cooled lard can be rolled in this mixture as a whole piece. Or you can stuff the lard with aromatic additives. Or - as I did - cut a large block of lard into several parts (we make the cut right up to the skin, but so that the block of lard does not fall into pieces, but remains the same size). It seems to me that with the latter method, deboning will be the most successful.
So, the lard is already aromatic, but it doesn’t hold its shape very well. Therefore, we will wrap the pieces in cling film and put them in the freezer - let them rest for about 1 day.
Time has passed, it's time to take a sample.
The most delicate lard, literally melts in your mouth. The color of the lard is very appetizing. And what a aroma! Help yourself! Even just put a few pieces of this lard on a piece of black bread - and enjoyment of the taste is guaranteed!
Might you like these recipes?
Source: https://menunedeli.ru/recipe/salo-v-lukovoj-sheluxe/
Lard in onion skins: the most delicious recipe
I continue my series of meat snacks. Over the past couple of months I have made lard in onion skins several times, the most delicious recipe I have ever tried. And I have a lot of experience with this product: I roll the rolls, dry salt them, and make them in brine. But this one is still beyond competition.
If you take a good piece of lard, in which there are wide layers of meat, then after salting it will taste exactly like ham. The meat is tender, very juicy, and the lard just melts in your mouth. And what a aroma! In a word, friends, don’t miss the recipe and be sure to cook lard in onion skins.
Moreover, cooking will only take half an hour.
In terms of composition and method of preparation, the recipe for lard in onion skins is extremely simple. First we make a decoction, and then in it we cook lard with spices, the set of which can be changed to suit your taste.
To deliciously prepare lard cooked in onion skins, you will need:
Where can I get enough onion peels? There are several options. If you plan to cook in advance, then collect the cleaning in a separate bag.
If you want to make it right today, but there are no husks, ask the sellers in the vegetable aisles at the market. Usually there is a lot of it left and you can collect a decent package completely free of charge.
You need a lot of husk to cover the lard on all sides. The more it is, the more intense the color of the finished lard.
I must wash the collected husks to remove dirt, soil residues, and dust. I pour boiling water over it for a few minutes, then rinse very thoroughly under running water. The husk will become soaked, clean and soft.
For my taste, the most best lard with onion skins it turns out when there are layers of meat in the piece. But this is not necessary, everything is at your discretion. I took a tall piece of underbelly (or belly), which has alternating layers of meat and fat.
The skin must be cleaned of carbon deposits and scraped to make it light. I do this: I pour slightly warm water over the piece and scrape it thoroughly with a knife until the skin turns lighter.
All brown areas must be cleaned; if there are any remaining stubble, scorch over an open fire. After cleaning, I rinse again and dry.
I am preparing a decoction of spices. Pour a liter of water into a wide saucepan plus another 250 ml glass.
I add five tablespoons of coarse table salt. I type with a small slide as shown in the photo. I put the pan on low heat. While stirring, I dissolve the salt. If there is sediment at the bottom, I strain it.
Spices and seasonings are those ingredients that largely influence the taste of the finished product. The set can be anything, choose at your discretion. But there must be black peppercorns, allspice and bay leaves. I added cumin and coriander to them. Other options: Provençal herbs, paprika, cumin, white and black mustard, a ready-made spice mix for meat or barbecue.
I bring the water to a boil, pour in the spices along with the bay leaf, and boil for five minutes.
It is more convenient to cook lard by cutting it into large pieces. I cut a kilogram cut in half.
For cooking, use stainless steel, coated or casserole dishes. The enamel may become stained dark color. I put half of the onion skins at the bottom of the cauldron. Place pieces of lard on it in one layer, skin side down.
I throw husks on top to completely cover the surface.
I pour out the boiling brine. You need so much of it that the lard is completely immersed in the brine. Otherwise, it will be salted unevenly, and the color will also be different.
I put the cauldron on medium heat. As soon as the brine begins to boil, I adjust the heat so that the boil is moderate. Cover with a lid and cook for 15-20 minutes. I turn it over a couple of times during cooking.
I turn off the heat and leave the lard in the cauldron without removing it from the brine. When it cools down to room temperature, take it to a cool place or put it in the refrigerator until the next day.
During this time, the lard will absorb all the flavors, take in as much salt as needed and turn a pleasant golden color.
You can keep it longer, I once had it in the refrigerator for almost two days, and to my taste the long-term salting only made it tastier.
Garlic is another must-have ingredient. I rub the lard with it after it has marinated for the required time. I take it out of the cauldron, dry it and squeeze more garlic directly onto the piece through a press.
I rub it on all sides except the skin. Well, now we just have to wait a few more hours for the garlic to be absorbed, and we can try it.
If you are preparing a large portion, after grating the garlic, wrap each piece in foil or put it in a tight bag and freeze.
How many times have I cooked lard in onion skins, it always turns out delicious, very tender and aromatic. So friends, the recipe has been tested many times, is the best and very simple.
Try it and see for yourself that with this detailed description How to salt lard in onion skins You will succeed, and the finished product will be tastier than store-bought delicacies.
Happy cooking and bon appetit! Your Plyushkin.
Detailed cooking recipe in video format
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Source: http://recepty-Plushkina.ru/salo-v-lukovoj-sheluxe.html
Lard in onion skins is the most delicious recipe, how to add salt correctly, how long to cook
If you love lard, you simply had to try cooking it in onion skins; you can choose the most delicious recipe right now. I share mine in the best ways preparing this folk delicacy, simply because I love it very much and have been preparing it for a long time.
I don’t understand at all those who think lard is harmful, a couple of pieces a day haven’t harmed anyone, and if you add it with garlic and black bread, it’s absolutely delicious. Here you just need to know the limits and not get carried away.
Lard in onion skins - the most delicious recipes
The most delicious recipes for lard boiled in onion peels involve the use of a fresh, ideally home-grown product.
- If there is only one option, purchasing lard in a supermarket, then take a piece as fresh as possible and in no case frozen. Then it will be much tougher and drier.
- If you don’t have a farm with your own pigs, then I suggest going to the market and choosing a piece of fresh food for yourself.
- Pay attention to the color, grayish or yellowish, just pass by. You can smell it, the smell should be fresh and pleasant, if the khryundel was smeared with straw, it’s generally wonderful, take such a piece right away.
- When choosing, you can taste the lard, although only a few dare to do this. Also, ask the seller about the sex of the pig; in pigs, especially those that have not been castrated during heat treatment, the lard begins to emit such a terrible, pungent smell of urine that you will not be able to eat it with any recipe.
- For our recipes, choose pieces with layers. If you are going to make a roll in onion skins, then you need the peritoneum from a young pig, three to four centimeters thick. Podcherevok in onion skins is not inferior in taste to smoked one.
- For such recipes, do not remove all the skins from the onion at once. Collect it gradually and store it somewhere dry, maybe in kitchen cabinet in a cardboard box.
- Before cooking, our preparation ( fresh piece lard) must be rinsed well under running water cold water and dried with a paper towel.
- There are several ways to prepare lard in onion peels; for gourmets, saturated brine is used; for lovers of healthy food, simply boiled lard.
Recipe for boiled lard in onion skins
I found the simplest recipe for boiled lard in onion skins. Boiled, firstly, is much healthier than smoked, and secondly, much softer. How long to cook the lard depends on the size of the pieces, but now I’ll tell you how to boil it.
To begin, we will prepare:
- Pork lard – kilogram (with a layer of meat)
- Liter of clean water
- Two hundred grams of regular fine salt
- Three bay leaves
- Two handfuls of onion peels
- Eight allspice peas
- Large head of garlic
- Black pepper and paprika
Preparation of lard boiled in onion skins:
This recipe can be called classic; it can be used as a base and various spices can be added.
First of all, we prepare the lard itself, wash and dry it, and also wash the onion skins in a colander and remove excess water.
Now we fill the husk with water, it can be hot and put it on the fire. Boil for about fifteen minutes, and then put in the undercut wire cutters, salt, bay leaf and allspice.
When cooking, it is important for us that all the pieces are covered with marinade. The cooking time, as I already said, depends on the size of the pieces. Small ones, about three centimeters thick, can be cooked for 25 minutes; larger pieces can be cooked for 45 minutes to an hour. The lard should not boil too much yet, so reduce the heat to low.
After time has passed, remove the saucepan from the stove, but leave the lard in the brine until everything has cooled completely. Only then should it be pulled out and the brine allowed to drain.
Recipe for salted lard in onion skins
This recipe for salted lard takes longer, it is more thorough and tastier than the first recipe for regular cooking.
We will prepare the following products:
- Eight hundred grams of lard with layers
- A third of a glass of plain fine salt
- Freshly ground red and black pepper
- Paprika
- Coriander
- Five cloves of garlic
- Liter of water
- Two cups of onion peels
Preparation of salted lard:
The lard has already been washed and dried, cut into pieces, rub with salt, make “pockets” with a knife and put pieces of garlic in there. We put our entire preparation in a deep bowl, cover it with a plate on top and put it in the cold for two days.
After cooling, remove the lard, dry it again and rub with a mixture of seasonings. Place in a container and let stand for a day.
Recipe for lard in onion skins, video
Lard in onion skins with garlic
The recipe for lard in onion skins, and even with garlic, is a fairy tale. The appetizer you need, you can't imagine a better one. The lard is sufficiently cooked, seasoned with spices and moderately salted. Overall, rate it.
We will prepare the following ingredients:
- A kilo of lard with layers
- Two handfuls of onion peels
- A glass of ordinary salt
- One and a half heads of garlic
- Ten pieces of black peppercorns
- Three laurel leaves
- Ground black pepper
How to pickle lard in husks with garlic, step-by-step recipe:
Place the husks in a colander and rinse under running water. running water, fill it completely with water (liter) and keep it boiling over low heat for fifteen minutes.
We rinse the lard and blot it with napkins, and lower it into the broth.
Salt everything, add spices and four cloves of garlic, let it simmer in this state for about an hour.
When everything is cooked, leave the lard in the brine until it cools completely.
We take out the boiled lard and blot off excess moisture with a napkin.
Make a paste from the remaining garlic and freshly ground pepper, grate the pieces and refrigerate for several hours.
Lard in onion skins in a slow cooker
Yes, you can even make very tasty lard using a slow cooker. Who would have thought. With such a kitchen assistant, everything will be fast and beautiful, and most importantly, very tasty.
We will take the following products:
- Kilo of lard
- A full glass of fine Extra salt
- Three small heaped tablespoons of table sugar
- Two and a half liters of water
- Two good handfuls of onion skins
- Three cloves of garlic
- Freshly ground pepper
- Five laurel leaves
Recipe for salting lard:
We also wash the onion peel and simply pour boiling water over it. We lay half of it in a layer at the bottom of the multi-cooker bowl, and on top we lay out pieces of lard, arranged with broken laurel leaves. Place the rest of the husks on top.
Boil the required amount of water in a kettle and dissolve sugar and salt in it. Pour the resulting brine into the lard, set the stewing mode for an hour and go for a walk.
Press the remaining garlic into a pulp and sprinkle with pepper. Rub each piece with this paste and put it in the refrigerator, in a closed container, for a couple of hours.
Lard in brine with onion skins
I learned the recipe for lard in brine with onion skins from my aunt and spent a long time trying to find out. Such delicious lard, soft, lightly salted, just melts in your mouth. Now I also prepare it for every holiday; guests specially come for this snack.
We will need ingredients:
- Two kilos of bacon from the brisket
- Two liters of water
- Two pieces of onion peel
- Three tablespoons of table salt
- One and a half heads of garlic
- Ground black pepper
- Paprika
Lard Ambassador:
We prepare the husks and lard as in other recipes. Fill the husk with water, cook for fifteen minutes and add lard, salt and cook for another twenty minutes. The fire does not need to be made strong, let it simmer slowly.
Afterwards, remove the saucepan to the side and let it cool. Then we put it in this form in the refrigerator overnight. Then take it out and rub it with a mixture of crushed garlic, paprika and pepper. We let it sit for a couple more hours and start trying.
Recipe for lard roll in onion skins
The recipe for lard, rolled into onion skins, is quite suitable for festive table. My son and I did this for this one New Year for the first time, I really liked it, there were no harmful smoked meats on the table.
We use the following products:
- Two kilos of undercut, about three cm thick
- Half a glass of fine salt
- Two cups tightly packed onion skins
- Five laurel trees
- Four heads of garlic
- Dried greens at your discretion
- Freshly ground red, white and black pepper
Recipe:
First of all, we make a decoction of washed onion peels, boil it over low heat for fifteen minutes.
During this time, we prepare the lard, for this we grind the garlic with a blender, immediately with salt and seasonings. Rub the layer with the resulting mixture and roll it tightly into a roll (if necessary, cut it into several pieces). We tie it with twine.
Strain the onion peel broth and pour it over the roll. After boiling, transfer to low heat and cook for two hours. Afterwards we cool it in this form, placing pressure on top. When a couple of hours have passed, you can take a sample.
Description
I've been waiting for this recipe for a long time. And finally, today I will tell you, dear friends, how to pickle delicious food. In meat pavilions, such yummy food costs a lot of money. To be honest, I always thought that such lard was prepared according to a complex recipe. And it turns out to be so simple.
We don’t eat lard often, but sometimes we want a piece, especially in winter time. I was lucky enough to receive a parcel with homemade pork from my relatives. it immediately found its channel, but with the lard I couldn’t decide what to do with it. Salted lard I already have a jar of pepper (I saved it for the winter). During this time, I came across a recipe for lard in onion skins. We will try. The photo shows that the lard contains practically no layer of meat. Maybe this is good, it won’t go away so quickly. But still, such lard goes off with a bang with meat layers.
Ingredients:
How to cook:
It may seem strange to some, but lard is very useful product. But this does not mean that you need to eat kilograms of it. Everything is useful in moderation.
1. Rinse the peeled onion skins under running water, and place the onion itself in a bag and put it in the refrigerator. Take a regular saucepan, medium size, pour water (1 liter) and put it on the fire. After the water boils, add the husks to it and cook for 5 minutes.
Then you need to add spices and salt to the pan.
2. Cut fresh lard into portions and place it in a saucepan. 
Cook over medium heat for about 15 minutes. It is advisable that the water completely covers the lard. After a while, turn off the heat, cover the pan with a lid and leave the lard in the brine for a day, no more.
3. The next day, remove the lard from the brine, wipe with a paper towel and rub generously with crushed garlic. If you like it spicier, you can combine garlic with allspice. Then wrap each piece of lard in a bag or, best of all, in foil and put it in the refrigerator for a day. The lard will be saturated with garlic and become aromatic, ready for lunch. And place the remaining pieces in the freezer.
It goes especially well in winter, and with Borodino bread and onions.
Bon appetit and happy recipes!
I offer you another recipe for delicious lard in onion skins. This lard turns out to be very aromatic and, thanks to the use of onion peels, has a very beautiful color. It will be very good if the lard comes with a meat layer. Lard cooked in onion skins is a wonderful appetizer for both a festive table and for gatherings with friends.
To prepare lard in onion skins, prepare all the products according to the list. We estimate the amount of onion peel by eye, approximately two handfuls per 500 g of lard. Spices for lard should also be chosen to taste. You can use both a prefabricated mixture and one ready for salting lard.
Pour water into a saucepan and put on fire; when it boils, add salt. Wash the onion skins well and add them to the saline solution. Boil everything together for 10 minutes until the solution gets color.
Then add lard to this solution and cook for 7-8 minutes. Without removing the lard from the pan, leave it in the solution until it cools completely.
Then the lard should be removed from the onion peel and dried. Make 2-3 cuts on the piece, not all the way, so that the lard does not fall apart. Mix spices, chop garlic. Rub the lard with garlic and roll in spices.
Wrap the lard in cling film and put it in the freezer for a day.
After this time, remove the lard from the freezer, let it sit for a while until the lard reaches room temperature, remove the film and cut the lard with a sharp knife.
It is better to cut the lard into pieces, since you do not use the entire amount at once. If you plan to eat the lard within a week, you can leave it in the refrigerator, otherwise place the pieces of lard cooked in onion skins separately in cling film and put them back in the freezer. Use in portions as needed.
Lard in onion skins was a success! Bon appetit!
Slavic peoples love lard. Ytv has many health benefits even though it contains a lot of fat. The norm for a person is 80 grams of lard per day.
Lard contains arachidonic acid. It strengthens the immune system and promotes the production of hormones in the body. Recipes for lard in onion skins are varied: the product can be boiled, salted or smoked.
Lard in husks with garlic
Give preference to a product that has meat layers. Another advantage of the recipe is that the lard is well cooked and does not contain harmful substances. The recipe describes in detail how to properly cook lard in onion skins.
Required ingredients:
- 2 cups husks;
- 1 kg. lard with a layer of meat;
- a glass of salt;
- 12 cloves of garlic;
- 10 peppercorns;
- ground pepper;
- 3 bay leaves.
Preparation:
- Wash the husks and place in a bowl of water. The husk should be completely covered with water.
- Bring the pan with the husks to a boil and keep on low heat for 15 minutes.
- When the water turns red, add salt and spices, 4 cloves of garlic, mix well.
- Wash the lard, scrape the skin with a knife, cut into several pieces and rub with a mixture of three chopped cloves of garlic and pepper.
- Place the pieces in the onion broth so that they drown in the pan. If there is not enough liquid, pour in boiling water.
- Cooking lard over low heat should last 1.5 hours.
- Cover the finished lard with a lid and leave in the pan until it cools.
- Remove the lard boiled in onion skins and wipe with a napkin.
- Pass the rest of the garlic through the press and mix with ground pepper.
- Rub the mixture onto the prepared lard. You can make small cuts in the pieces and fill them with the mixture.
- Place the lard in a deep bowl and place a flat plate on top, the diameter of which is smaller than the diameter of the bowl. Place a weight on a plate and remove the bowl for 12 hours in a cool place.
Wrap the delicious lard in onion skins in foil and store in the freezer.
Ingredients:
- ground pepper;
- 1 kg. lard;
- 3 handfuls of husks;
- 1.5 cups salt.
Preparation:
- Cut a piece of lard into squares, but not all the way. Rub the lard with salt and pepper and leave for half an hour.
- Pour a thick layer of salt onto a baking sheet, put lard on it and place in the oven for full power for 20 minutes, then reduce heat and bake for 1 hour.
- Squeeze the garlic and dissolve in a small amount of water.
- Remove the pan with lard 10 minutes before the end of cooking and rub with a mixture of garlic and water. Put it back in the oven.
- The finished lard should cool on the salt for 30 minutes, then it can be transferred to a plate and left to cool further. Place the completely cooled lard in the refrigerator. You can cut it into squares or wrap it into a roll.
This is one of the most delicious recipes lard in onion skins. Make a marinade of black pepper, mayonnaise, paprika and salt. Rub the resulting mixture onto the lard, leave to soak for an hour and then bake.
Lard in onion skins with liquid smoke
The lard is smoked and boiled, with an unusual taste and aroma. You can salt the product with the addition of liquid smoke.
Ingredients:
- 2 bay leaves;
- 600 g lard;
- 2 cups husks;
- 3 tbsp. l. liquid smoke;
- 4 cloves of garlic;
- 7 tbsp. l. salt;
- pepper mixture.
Preparation:
- Put the husks in the water, bay leaves, salt. Cook for 5 minutes then add liquid smoke.
- Place lard in the brine until it is completely covered with liquid.
- After boiling, cook over medium heat for 20 minutes.
- Leave the lard in the pan and let it cool.
- Sprinkle the cooled lard with a mixture of peppers and squeezed garlic.
- Place the pieces of lard into a bag and mix well so that the garlic is distributed evenly throughout. Place in the freezer.
If you prepare lard correctly, it will become an excellent snack on the table.
Lard with adjika in husk
Another method of hot cooking salted lard with husks, but with the addition of spicy dry adjika.
10-12 servings
1 hour
135 kcal
5 /5 (1 )
If you have never cooked lard in the husk, be sure to try it. It’s so simple that since the first time I did everything myself, I never buy lard at the market! It's inexpensive, fast and incredibly tasty. Even those who are just learning to cook will find the recipes useful. homemade this healthy dish.
Homemade lard in onion skins
Kitchenware: pan, board and knife, colander, measuring cup, foil.
Be sure to choose lard at the market. There you can examine it carefully, if it is yellow or gray, then – old! The fresh product is white in color, with a pinkish tint and a delicate odor. It is better to take lard from the abdominal, side or back, it tastes better. It is worth paying attention to the skin. It should be pink or yellow color, brown tint- a sign of old fat. I love lard with meat, so I took half a kilo with a layer of meat.
There is another way - to check the lard for smell. You need to burn a piece and smell it. If you smell the pig, it's better to take another piece.
I gradually left the onion peels, so by the time I decided to start pickling, I had already accumulated sufficient quantity. But you can buy the husks in supermarkets, where they sell them before Easter. It will give the lard a beautiful, appetizing color.
Cooking steps
- I pour a liter of water into the pan.
- I throw in 3 bay leaves, pour in 180 g of salt and 10 peas of allspice.
- I add 1/4 tsp there. coriander
- I put half the onion in a saucepan and put everything on the stove.
- Wash the onion peels (3 handfuls) thoroughly with water using a colander. I transfer the husks into a saucepan, lower them into the water with a spatula and let them boil.
- I thoroughly wash a pound of lard and cut it into two parts.
- As soon as the brine boils, I reduce the heat and transfer the lard.
- Cook with the lid closed for 50 minutes.
- Then I turn off the heat and leave the lard in the brine for at least 12 hours. During this time the dish will cool down and be well salted.
- I put the pieces on a dish, let the water drain and remove the excess husks and spices.
- I peel the head of garlic and squeeze it out.
- I'll leave 4 cloves for the filling. I cut them into thin slices.
- I dry the lard with a paper towel to get rid of excess liquid.
- I sprinkle a tablespoon of paprika on both pieces on all sides.
- I sprinkle lard with 1/4 tsp. pepper
- I make cuts with a sharp knife and insert the chopped garlic slices.
- I generously coat the lard with chopped garlic.
- I put each piece in foil, wrap it and put it in the freezer for 12 hours.
- The finished lard is very soft, well soaked in salt, spices and has a wonderful garlic aroma.
Video recipe for cooking lard in onion skins
All stages of preparation are shown in detail in the video recipe. Just look how simple it is.
Don’t be afraid to over-salt the lard, it will take as much as it needs. I took the indicated amount because I have brisket and there is quite a lot of meat in it. If you like without meat, 3 tbsp is enough. l. salt. Everyone chooses spices at their own discretion. You can use red pepper, basil, nutmeg or ginger.
This product is suitable for any lunch or dinner, be it the first or second course. Lard also serves as a good base for cooking different dishes For example, you can bake potatoes with lard and mushrooms in the oven. Or throw a few pieces into the soup for a hearty first course. If you are preparing a roast, instead of meat you can use this brisket, made according to my recipe.
It can be done in different ways. I really like it, it is also prepared a day in advance. And if you have a bar of dark chocolate, make it, it’s extremely tasty and satisfying.
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.
Kitchenware: board and knife, saucepan, paper napkins, foil, garlic press.
Ingredients
I needed about a kilogram of onion peel. Lard absorbs spices well, and my husband likes it spicier, so I added red pepper and suneli khmeli.
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 them, or make a roll out of it. Even a kebab will turn out incredibly appetizing if you place pieces of lard between the meat.
How to cook lard in onion skins in a slow cooker
This delicacy will not harm your figure if you consume it in moderation. His beneficial features scientifically proven, so every person should include lard in their diet. It contains a lot of fatty acids, as well as vitamins A, D, E. It is well absorbed and has a beneficial effect on the body.
If you are the owner of a multicooker, you can cook lard in this miracle technique. Everything is quite simple and quick, the lard with meat turns out juicy and tasty. You will learn how to cook lard in onion peels in a slow cooker in the following recipe.
Cooking time: 60 minutes.
Number of servings: 1 kg.
Kitchenware: multicooker, grater.
Video recipe for cooking lard in onion skins in a slow cooker
You can see what lard looks like after cooking here.
As you can see, there is nothing easier than making lard yourself. I always have a piece in the freezer, this snack goes away very quickly. Eating it is much more pleasant than store-bought, because it is made with your own hands. Some housewives add mayonnaise, prunes, and liquid smoke to the spice mixture. I did not try.
I look forward to your feedback and comments. Share how you cooked the lard in the husk and what ingredients you added. Perhaps I will learn a lot of new things.