Cooking bacon in the husk - accelerated salting method.
It allows you to get a tasty and completely finished product in a short time.
In addition, it acquires a bright, orange-brown color and looks like smoked meats. And if you add a little liquid smoke, then it will be difficult to break away from such fat in general.
Well, where do we have the husk?
Salo in onion skins - general principles of cooking
Salo can be taken fresh or already frozen. Of course, a fresh product is valued more. But cooking in onion peel- This is a great way to use what lies unnecessarily. The pieces are washed, the skin is cleaned. If it is not possible to clean off the damage or blood stains, bruises, then it is better to cut it off. The skin cannot be removed, it will hold a piece.
Usually lard is boiled in onion skins with water. Salt, spices, aromatic herbs are also added, put liquid smoke imitating the aroma of smoked meats. Then the pieces are left to cool in the broth so that they acquire a more saturated color and are salted inside.
Ready fat is coated:
garlic;
different types pepper;
mustard, adjika;
fragrant herbs and spices.
Then they are sent to storage. It is most convenient to wrap each piece tightly with foil and put in the freezer. There the product will be perfectly preserved for 3-4 months.
How to cook husk
Not every husk is suitable for cooking. Salo absorbs flavors very well. Therefore, it is better not to use the top husk soaked with soil residues for cooking. Otherwise, after cooking, the product will have an unpleasant aftertaste. We choose a clean, smooth, not rotten husk. We wash it thoroughly, and only after that we will use it. Usually in recipes, the amount is measured by handfuls.
Ordinary boiled lard in onion peel
The hot method of cooking lard in onion peel allows you to enjoy a fragrant snack the very next day. It is easy to prepare, but it turns out delicious and beautiful. Another plus is that the product is soft and tender.
Ingredients
0.8 kg of fat;
0.15 kg of salt;
litere of water;
3 handfuls of husks;
6 cloves of garlic;
2 bay leaves;
pepper mixture.
Cooking
1. We immediately cut the pieces of bacon into the size we need, wash them, and put them aside for the time being.
2. Put the husk in a saucepan, add water, boil for 2 minutes.
3. Add salt, throw bay leaves. You can also add peppercorns. Mix and immerse the previously prepared lard.
4. Now it needs to be boiled for 10-25 minutes. Who loves soft fat, he cooks longer. For a more rigid product and similar to salted lard, 10 minutes is enough. To prevent the fat from floating to the surface, you can put a saucepan of a smaller diameter with a load on it.
5. After cooking, without removing the load, turn off and leave to cool for 10 hours.
6. We take out the pieces, put them on paper towels, let the liquid drain.
7. For now, let's do garlic. Peel the teeth, grind and mix with a mixture of peppers. But you can use one type, a special seasoning for lard is also suitable.
8. Rub the pieces with a fragrant mixture, wrap in foil and put in the freezer. After an hour, you can cut into pieces and take a sample.
How to cook lard in onion skins with liquid smoke
Ingredients
up to 1.5 kg of fat, can be in one piece;
2 handfuls of husks;
1 tsp red pepper;
1 tsp black pepper;
8 tablespoons of salt;
garlic optional.
Cooking
1. Put the washed husk in a saucepan with a liter of water. Immediately add salt, liquid smoke.
2. We clean a piece of fat with a knife and also send it to the saucepan.
3. Put on the stove and boil for 30 minutes. If there are a lot of meat layers on a piece, then we extend it to 40 minutes or even an hour. We focus on the product itself, thickness.
4. Cool the piece without removing it from the brine. You can leave it all night. More salt than needed will not be absorbed.
5. We take out, wipe dry. We remove adhering pieces of husk from the surface.
6. Mix the peppers, if desired, you can add another teaspoon of smoke to them.
7. We rub the cooked lard, wrap it with cling film and you're done! For more accurate cutting, the product must be cooled in the freezer and can be served on the table.
Fragrant lard in onion skins at home
Recipe for fragrant lard with Provence herbs, paprika and other spices. It will turn out much tastier if the fat is with meat layers. The amount of onion peel is at your discretion, the more it is, the darker and more beautiful the finished product is.
Ingredients
husk;
0.5 kg of fat;
1 tsp sweet paprika;
1 tsp provencal herbs;
6 tablespoons of salt;
litere of water;
1 head of garlic.
Cooking
1. Wash the husk well, pour in a liter of water and boil for 10 minutes. Cool, drain the broth, squeeze the husk and discard.
2. Add salt, put it on the stove again.
3. Cut the fat into long pieces, no more than 5 centimeters wide. So that when cutting, you can simply cut into transverse slices.
4. We lower the pieces into the boiled brine and boil for exactly 10 minutes. We take it off the fire.
5. We put oppression and leave for 12 hours.
6. We take out, wipe.
7. We clean the head of garlic, add Provencal herbs, sweet paprika, for spiciness, you can add pepper, black, red or a mixture. We connect everything.
8. We rub the pieces of bacon on all sides and pack them one by one in foil, put them in the freezer and at any time there will be a fragrant snack at hand!
Salted salo in onion skins
It turns out that lard can not only be boiled, but also salted in onion skins. Such a product also turns out to be beautiful, has an original aftertaste, but is more solid and elastic.
Ingredients
1 kg of fat;
6 tablespoons of salt;
40 grams of husk;
Bay leaf;
4 cloves of garlic;
5 peppercorns;
5-7 cloves of garlic.
Cooking
1. Immerse the husk in a liter of water and boil for at least 10 minutes. Do not allow the mixture to actively boil.
2. Now we cool, take out and squeeze the husk. But you can just pass it on.
3. Put salt and cook the brine for 3 minutes. Cool down. If you put salt with the husk, then part of it will settle on it, the brine will not be saturated enough.
4. Cut the bacon into cubes, put in a jar. But it doesn't need to be too tight. We throw peppercorns and bay leaf. Peeled garlic cloves are also there, and to give them more flavor, you can crush them with the back of a knife. But you don't need to cut.
5. Pour the cooked lard with cold brine. This is very important, otherwise the liquid will become cloudy. Since we cook in the bank, oppression is not needed. But if you decide to salt in a saucepan or tub, then you definitely need a load, otherwise the pieces will constantly rise.
6. We maintain our salting for 2 days at a normal temperature of 18-22 degrees.
7. Then we put it in the refrigerator and keep it for another 3 days.
8. And you're done! Salo can be left in the brine and pieces can be taken out as needed. Or immediately pack hermetically in cling film or foil, send to the freezer. You can also rub them with spices before that.
Salo cooked in onion skins in a slow cooker
The multicooker can do everything! And even cook bacon with onion peel. Don't believe? And you try. She is especially good at cooking brisket and other similar pieces with a large number of meat layers.
Ingredients
3 bay leaves;
1.5 kg of fat;
150 grams of salt;
1 handful of husks;
a head of garlic;
spices.
Cooking
1. Pieces of fat need to be prepared. To do this, cut it so that it fits in the container of the multicooker. But we don't shrink. If 2 pieces fit, then we cut it into two parts, well, or into 4, the product bends and can always be tucked in the right direction.
2. Put half of the onion peel (one handful) on the bottom of the multicooker. We put pieces of fat on it.
3. Put the rest of the husk and bay leaves on top.
4. We take a multi-glass and collect water. It will take 5 glasses. Add salt to it, stir until dissolved.
5. Pour the brine into the slow cooker.
6. We close our assistant and cook on the extinguishing program for one hour. If you need to specify a product in your slow cooker, then put the meat.
7. After the stove announces the end of its work, do not forget to turn off the heating. We just leave the fat without opening the lid for 10 hours.
8. Remove from the brine. And according to the standard scheme: dry, rub with chopped garlic, spices, pepper and put in the freezer.
Salted lard in onion skins with mustard
Mustard gives the fat a very pleasant taste, makes it more aromatic and tastier. In addition, it prevents spoilage of the product. And he can easily lie for several hours in warmth without brine. This recipe is quick, because the product does not need to cool in brine and can be consumed on the day of preparation.
Ingredients
0.9 kg of fat;
1 spoon of dry mustard;
0.5 l of diluted mustard;
3 cloves of garlic;
3 tablespoons of salt;
a handful of husks;
1.5 liters of water;
pepper, garlic to taste.
Hello everyone who reads this recipe. Today I will tell you how to cook nai delicious fat at home. I got this recipe from my mom.
To prepare bacon, I specially went to the autumn fair, where they sell everything that local farmers and just people from the villages produce. There I got some fat I needed with rather large layers of meat.
So let's start cooking. I washed the bacon and cut into small pieces. Someone will say that there is only meat, just a little fat. We just love it in our family. If you want, you can salt this recipe with absolutely pure lard without layers of meat.
I thoroughly washed the onion peel under running water.
I took a larger pan and laid a small layer of onion peel on the bottom. She put fat on the husk. By the way, it will be quite difficult to wash the pan from the onion peel, so, if possible, use simpler and older dishes.
The rest of the husk covered the fat on top.
Now let's prepare the brine. I took one liter of water and mixed it with one glass of salt. I poured this brine into a saucepan with bacon and husks, put it on fire. After the water boils, you need to cook it for exactly ten minutes, no more, otherwise the fat will begin to melt. But you shouldn’t keep less, it will be tough.
When ten minutes had passed, I put a large plate in the pan and put a load on it. I have a three liter jar of water.
Then I put the pan on the balcony for twelve o'clock. On the balcony I had 5-7 degrees of heat. If there is no balcony or there is frost or heat, you can remove the fat in the refrigerator.
After twelve hours, I took out the bacon, peeled it from the onion peel and wiped it dry with a paper towel.
It has already turned out very beautiful and fragrant.
Now I thoroughly smeared all sides of each piece of bacon with a mixture of garlic and pepper. I put it in a bag and put it in the refrigerator so that it was saturated with the smell of garlic.
We did not last even an hour, we got to try. Although this time was also enough. Salo turned out amazing as always. So it melts in your mouth.
The remaining fat can be stored in the freezer and taken out piece by piece as needed. Just remember to pack it well, otherwise everything in the freezer will smell like garlic.
Bon Appetit!
Cooking time: PT14H00M 14h
Approximate cost per serving: 250 rub.
There are two main directions in the methods of salting fat - it is hot and cold ways. makes it impossible to enjoy a snack in a short time after preparation. It takes about two weeks for a good salting. With the hot method, everything is easier. Of all the "hot" recipes that I have tested, salting bacon in onion peel seemed to me the most delicious. The husk gives the fat a wonderful delicate taste. Salo is very tender, soft and very tasty.
Ingredients
- Pork fat - 0.5-1 kg.
- Onion peel - 2-3 handfuls
- Garlic - 5-6 cloves
- Salt - 1 tbsp.
- Water - 1 l.
- Dry adjika or seasoning for bacon.
- Bay leaf - 2-3 pcs.
Cooking process
- Defrost the fat, rinse with cold water and cut into not very large pieces.
- It is better to take an old or not light saucepan for salting, since the onion peel stains the enamel very strongly, it is not so easy to wipe off such paint. So, fill the husk with a liter cold water.
- There we also send a glass of salt, bay leaf.
- Bring to a boil.
- Immerse the prepared pieces of fat in the brine
- In order for the fat to be completely immersed in the brine, it is better to put oppression. Boil lard in onion skins until soft. Someone prefers to cook lard for less than 5 minutes, someone for all 40 minutes, for me 10-15 is quite enough. We leave the lard in brine until it cools completely (and preferably for 10-12 hours). Salo does not take excess salt, so do not be afraid to oversalt.
- Three part of the garlic on a fine grater, cut the rest into slices. The cooled fat after cooking in the husk acquired a beautiful color of smoked meats and the aroma of onions. We pierce the fat in several places and stuff it with garlic.
- Then we rub with chopped garlic and roll in dry adjika or a mixture of seasonings for salting lard.
- We wrap the pieces in foil or film and store in the refrigerator or freezer.
- The salting of lard in onion skins has been successfully completed, now it's time to start tasting. Bon Appetit!
Most peoples of Slavic nationality have salty lard is in great demand and popularity. There are many recipes for making salted lard, but today we will consider the fastest and easiest and cook lard in onion peel.
For many, the word "fat" lurks a whole culture and many traditions. And hardly anyone will refuse to taste fragrant pieces of bacon with fresh bread. Few people know that lard has more useful properties than harmful. But it should be remembered that lard is fat and should be consumed in moderation, the maximum daily rate for an adult is 80 grams. contains many acids that are so necessary for life and the human body. Fat also contains a little-known arachidonic acid, which helps to strengthen the immune system and the production of hormones in the body. All these acids help to cleanse the vessels of cholesterol deposits, they are involved in cholesterol metabolism.
It should be remembered that the biological activity of fat exceeds the biological activity of the usual for all of us. butter five times. If a person does not suffer from any diseases, then his body can easily cope with the digestion of fat. Many consider lard to be harmful, but at the same time they consume an unlimited amount of butter, which contains much more cholesterol than lard. And thanks to the vitamin P contained in lard, lard is recommended to be used as a prevention of atherosclerosis. Of course, we do not advise you to fry lard, when it is fried, everything is lost in it. useful material and there are carcinogens that our body does not need. That is why lard should be salted or pickled, at worst - smoked, but not fried. And remember about the rate of fat consumption per day!
There are many ways to salt salt. Properly cooked lard can be a worthy table decoration and an ideal snack. Garlic is a great addition to lard, these are two inseparable concepts, it is garlic that gives lard that very aromatic note that will wake up your appetite!
Salo in onion peel is wonderful recipe cooking lard, which in appearance is very similar to smoked lard, although this is all due to the color that the lard acquires due to onion peel. Such bacon can be prepared by everyone and taste a delicious delicacy!
In order to cook lard in onion skins, it is best to choose lard with a meat layer, although it's all a matter of taste. This recipe has a big plus - boiled lard, which makes it safe, unlike poorly salted lard. Fragrant mustard, pickled or fresh onions and fresh homemade will be a great addition to such lard.
In order to properly prepare a beautiful and tasty lard in onion peel, you will need the following ingredients:
Ingredients:
- Pork brisket or lard with a meat layer - 1 kg,
- Onion peel - 1 cup (tightly packed), and preferably 2,
- Salt - 1 glass,
- Allspice peas - 8 - 10 pieces,
- Bay leaf - 3 pieces,
- Garlic - 12 cloves,
- Ground red and black pepper - to taste.
Cooking process:
Before salting the bacon in the onion peel, the peel should be washed well under running water, then transferred to a deep saucepan and poured with water so that it completely covers the peel.
We put the pan with the husk on the fire and bring to a boil, then reduce the heat and simmer over low heat for another 10-15 minutes.
Further, after the water has acquired a beautiful red tint, salt and spices should be added to the broth: bay leaf, allspice, peas and garlic cloves (4 pieces). Marinade for cooking lard in onion skins must be mixed.
While the onion broth is being prepared, you will need to prepare pieces of bacon for cooking. Rinse the fat thoroughly, scrape its skin with a sharp knife, see if there are bristles. If there are hairs, then remove them with a knife or singe. Next, the prepared lard should be cut into arbitrary pieces.
At instant cooking lard can be cooked right away, but it turns out much tastier when you manage to salt it (hold it in salt and spices) for several days before cooking, as in this photo.
Pieces of lard should be transferred to boiling onion broth, all lard should be completely immersed in it. If there is not enough liquid, then pour in a couple more glasses of water (boiling water).
Then reduce the heat to a minimum and cook the lard in onion skins for 1 - 1.5 hours.
After this time, remove the pan from the heat and, closing it tightly with a lid, leave to cool completely.
The cooled boiled fat should be removed from the broth and, after removing the husk, wipe it with a paper towel.
Pass the remaining garlic cloves through a press and mix with the remaining ground red and black pepper.
We rub the cooled “smoked” lard with the resulting mixture, you can also make small cuts, where be sure to put the fragrant mixture of garlic and pepper, so the lard will be more saturated with garlic and will be even tastier.
Now you need to put the fat under the yoke. To do this, we shift the fat into a deep cup, cover it with a flat plate on top (smaller in diameter than the diameter of the cup), and put a load on top, it can be a large jar of water. Leave the fat in this form for at least 12 hours in a cool place.
Ready fat should be stored in the freezer, after wrapping it in foil, unless, of course, there is something left to wrap after sampling.
But over time, new recipes appear. So, with the appearance in the kitchen of such an assistant as a slow cooker, lard in onion skins can be cooked much easier.
Salo in onion skins in a slow cooker
In order to cook lard in onion peel in a slow cooker, you will need the following ingredients:
- Salo (with meat layer) - 1 - 2 kg,
- Salt -200 grams,
- Sugar sand - 2 tbsp. spoons,
- Bay leaf - 5 - 6 pieces,
- Black ground pepper taste,
- Garlic - 1 head (large)
- Water - 1 liter,
- Coriander - 10 - 15 grains,
- Onion peel - 1 cup (tightly packed), and preferably 2.
To begin with, we choose the most beautiful piece of lard with a good layer of meat. Then we thoroughly wash the fat.
Onion peel for delicious boiled fat should be poured with running water and left for 20 minutes, then drain the water. And again pour water, rinse thoroughly.
Put half of the onion peel on the bottom of the multicooker bowl and put a piece of lard on it, which can also be cut into arbitrary pieces. From above, put the bay leaf and the rest of the husk on the fat.
In a separate container, prepare the marinade. To do this, boil one liter of water, dissolve sugar and salt in it. Pour the resulting marinade into the fat in the multicooker bowl.
Then select the "Extinguishing" or "Slow Cooker" mode and set the cooking time to 1 hour.
After a beep indicating the end of cooking, do not immediately open the lid of the multicooker. It is necessary to turn off and leave the fat to soak in the marinade for 10 hours or all night.
In the morning, you will need to prepare a mixture of ground black pepper and garlic, passed through a garlic press.
We wipe the cooled fat dry, remove the remnants of the husk and rub with the resulting mixture.
The “smoked” bacon grated with a fragrant mixture should be placed in a plastic bag or wrapped in cling film and sent to the freezer until completely solidified. Then take out the frozen fat and cut it into thin slices, serve with mustard or adjika.
Why freeze fat before eating it? Since after cooking all the salt has not yet been completely absorbed into the lard, it will seem oversalted, and after freezing this oversalted taste will disappear, and the boiled lard in onion peel will become moderately salty.
After you prepare the lard in a slow cooker, the bowl should be washed immediately with dish detergent so that the coloring pigments of the onion peel do not eat into the walls of the miracle pan.
Bon appetit and good recipes!
A very beautiful and tasty lard will turn out if you cook it in onion peel, you can add spices or garlic.
Homemade lard boiled in onion peel is a wonderful invention of Ukrainian cuisine. According to this recipe with a photo, the fat turns out to be unusual: boiled and salty at the same time, and at the same time incredibly tender and creamy in texture. And the onion peel gives it an appetizing golden brown hue, as if it is also smoked.
We will not only boil lard in a salty solution with the addition of onion peel, but also stuff it with fragrant spices. Despite the fact that garlic is indicated in the ingredients, we advise you to pay attention to such an amazing plant as rocambole, which combines the advantages of garlic and onions, but at the same time has a more delicate taste and aroma. In another way, it is called Spanish garlic, combed onions or Egyptian onions. Rocambole can be bought at the supermarket, or you can grow it at home on the windowsill. And then all year round you will have this wonderful product, which, by the way, is perfect for this recipe.
- pork fat - 500 gr
- edible salt - 6 tbsp.
- water - 2.5-3 l
- garlic - 2 heads
- pepper mix - to taste
- onion peel - to taste
We take a pound of beautiful fresh lard.
Cut it into manageable pieces.
Preparing the onion skins. It will not be needed very much: it will be enough to peel 7-8 onions. Keep in mind that the brighter the onion, the more beautiful the lard will be.
Pour 2.5-3 liters of water into the pan, bring to a boil, generously salt (at least 6 tablespoons of salt, since it is impossible to oversalt the fat) and throw onion peel. The pan, of course, will be stained from the onion, so the enameled one will not work. To enhance the color effect, you can, in addition to the husks, put in a saucepan and a small chopped beetroot. Everything together should boil over low heat for about 15 minutes. Then we throw lard into the resulting brown brine and continue to boil for another 7 minutes. This is enough. Do not overcook the lard, as it will become loose and tasteless. It is better to let it cool down with water (so it will reach the desired condition).
While the fat is cooling, prepare the spicy mixture for sprinkling. Finely chop the garlic (or rocambole) and combine it with a mixture of peppers (preferably freshly ground).
In each piece of already cooled fat, we make up to 3-4 deep cuts, and then sprinkle the pieces with spices, wrap them in food grade polyethylene and freeze them in the freezer for a day. After that, you can start tasting.
Salo, boiled in onion peel, looks bright on the outside, but the taste is tender and creamy, like butter.
Recipe 2: delicious boiled lard in onion skins
A thin piece of good lard with layers and on black bread - is there anything more appetizing? A real delicacy, which will suit both borscht and vodka. Of course, only such fat, which is made with one's own hand, can be truly tasty. Even the most expensive options cannot be compared with such an appetizer as boiled lard in onion peel.
The recipe for cooking is not simple, but because of the result, you can easily turn a blind eye to it. Soft, moderately salty, incredibly appetizing and very fragrant - you can safely treat even those who are not a fan of fatty pork. I cooked in a slow cooker, but if it is not available, you can use a regular pan.
- pork belly(fat with meat layers) - 1 kg
- water - 1l
- salt - 200 g
- onion peel - a handful
- hops-suneli - 1 tbsp.
- coriander - 0.5 tsp
- garlic - 3-4 cloves
- bay leaf - 1-2 pcs.
Rinse the brisket, cut into pieces of the desired size. We put them in a multicooker bowl or pan.
Add onion skins. This component does not particularly affect the taste, but it gives an appetizing color and appearance finished product. The more husks, the darker the lard will be.
We add salt. The amount of salt can be reduced - be guided by your taste.
We pour water. The water should completely cover the contents of the dish.
We set the device to the “cooking” mode and boil for 10 minutes. When cooking lard on a regular stove in a saucepan, we do exactly the same. After the water boils, reduce the heat and let it boil for 10 minutes. Cool everything down to room temperature and leave for 3 days in a cool place. During this time, the lard will be salted and acquire a beautiful golden color.
We take out appetizing pieces from the brine, let the excess liquid drain. If necessary, you can blot with a paper towel.
We chop the bay leaf. Pass the garlic through a press.
Mix with main spices. Rub the pieces of lard with the resulting mixture.
Wrap in paper or foil and leave in the refrigerator for a couple of hours.
Ready lard can be stored in the refrigerator for about 2 weeks. If during this time you do not eat, then send it to the freezer. At our house, such a portion scatters in a few days.
Recipe 3: boiled lard with garlic in onion skins
- 800 gr fat
- 1 liter of water
- 1 glass of salt
- husk 5-6 onions
- black peppercorns - 10 pcs
- allspice, coriander - to taste
- 4 bay leaves
- 5-6 garlic cloves per marinade
- 4 garlic cloves for bacon
Pour water into a saucepan. Add salt, black pepper, allspice, bay leaf, coriander.
We clean the garlic, cut each clove into 2-3 parts and throw it into the pan.
We wash the onion peel under running water, put it in a saucepan. Bring to a boil and cook for about 10 minutes.
We wash the fat well.
We put the fat in the pan, the water should completely cover it. If there is not enough water, then add water and salt.
We cook the fat in the husk for a quarter of an hour after boiling, after that we open the lid and leave the fat almost until it cools completely. After this time, the fat acquires a magnificent golden hue. After that, dip the fat with a paper towel.
We clean the garlic and finely chop.
Lay out on cling film.
I put fat. You can cut into several parts and wrap each separately.
Wrap and leave the fat in the refrigerator overnight.
In the morning, lard cooked in husks can be taken out of the refrigerator, cut into pieces and served.
Recipe 4: sprinkled boiled lard (step by step photos)
Cooked according to this recipe, boiled lard turns out to be so tender that it can appeal not only to lard lovers, but also to those who, in principle, are indifferent to it.
- lard - 2 kg (take from the back, where it is most tender)
- onion peel - 2-3 good handfuls
- 1 whole unpeeled medium boiled onion
- ground cardamom - 1 tbsp.
- black peppercorns - 20 pieces
- red pepper - a pinch for cooking (for sprinkling to taste)
- salt - 8 tablespoons
- Red hot peppers- on the tip of a sprinkling knife and a pinch for cooking
- garlic - to taste
Pour the onion peel with water in such a way that the water should cover the fat a little, add onion, salt, black peppercorns, ground red pepper and red hot pepper, cut into small pieces, cardamom and set to boil. At this time, cut the fat (no more than 5 cm wide). As the water boils, we note the time: it should boil for 5 minutes, then add lard to it and cook for 10 minutes.
While the lard is cooking prepare the topping.
To do this, finely chop the garlic or just three on a grater.
We also prepare a mixture of peppers: black ground, red ground and red ground in pieces. Lovers can add cumin.
When the fat is cooked, take it out and let it cool down a bit.
After that, rub with garlic and a mixture of cooked spices. If desired, lard can be stuffed with garlic.
Now wrap it in foil and send it to the freezer.
After freezing, its texture will become denser, but no less tasty.
Recipe 5: Delicious Boiled Lard with Garlic (Step by Step)
We offer a recipe step by step photos For you. Boiled lard in onion husks is very tasty. This was my first time doing this and I love the result. The taste of this fat is even tastier. It comes out fragrant, moderately salty and everyone will like it. I am happy to share my experience with you.
- 500 grams of fresh fat;
- 2-3 generous handfuls of onion skins;
- 5 tables. l. cupped, table salt;
- 5-6 garlic cloves;
- 1.5 liters of water;
- spices to taste: ground black pepper, dried ground coriander, sweet paprika.
I always wash the onion peel before use, then put it in a saucepan and pour it with cold water. I put it on the fire to boil.
When the onion peel decoction turns burgundy, I add table salt there to make a marinade for lard.
I put a fresh piece of bacon in a decoction of the husk, boil for literally 5 minutes and immediately turn off the fire. But I leave the fat there so that it marinates, gets the right shade. I leave the lard in the pan until the broth has completely cooled. This takes about 4 hours.
I take out a cooled piece of bacon, it turns out to be dark, beautiful in appearance.
I squeeze the garlic through a press and rub it completely on all sides of the fat. The aromas will be breathtaking in the kitchen, even the appetite will appear.
Then I sprinkle the lard with all the spices so that they cover the lard on all four sides. I do not regret spices, but then the fat will be even tastier and more aromatic.
I cover the fat with cling film and put it in the refrigerator. Sometimes I leave the fat in the freezer, then the fat quickly takes shape and becomes ready for use. If I put the fat in the freezer, then I just take it out 15 minutes before lunch, then it can be easily cut, because it will have time to melt a little.
After the fat becomes hard, cut it into medium pieces. His appearance will be presentable, beautiful.
I serve cooked, beautiful and delicious lard in onion skins.
Recipe 6: garlic-flavoured lard in onion skins
Salo boiled in onion peel with garlic flavor. Once, while visiting a friend, I tried lard prepared in this way, now this is my favorite type of boiled lard. It is better to take lard with a cut of meat for the recipe. Delicious and very simple.
- Pork with lard 350 gr.
- Onion peel 1 cup
- Garlic 2 cloves
- Water 550 ml.
- Salt 1.5 tbsp.
- A handful of allspice
- Black pepper to taste
- Bay leaf 4 pcs.
Salo cut into medium pieces.
Wash the onion peel well.
Boil water and add onion skins. Cook for 10 minutes over medium heat.
And add pieces of lard. The marinade should completely cover the fat. Cook over medium heat for 20-25 minutes. Check readiness with a knife or a wooden skewer, if it is pierced well and effortlessly, then you can remove it from the fire.
At the end of cooking, the fat will have this color. Let stand in the marinade for another 15 minutes.
You can cut into pieces and serve to the table, or wrap a part in foil and store in the freezer. Bon Appetit.
Recipe 7: lard boiled in onion skins
Salo in onion peel, the most delicious recipe boiled lard which is very easy to make at home. A boneless skin-on pork belly with a thick layer of meat works well for this recipe.
It will take 120 minutes to cook. From the ingredients indicated in the recipe, approximately 1 kg of the finished product will be obtained.
- pork brisket - 1.3 kg;
- onion peel - 30-50 g;
- onions - 70 g;
- garlic - 5 teeth;
- bay leaf - 4 pcs.;
- ground turmeric - 5 g;
- ground red pepper - 5 g;
- celery (greens) - 100 g;
- coriander seeds - 5 g;
- salt, black peppercorns.
We remove the upper “clothes” from the bulbs, for an intense brown color you will need more husks to get a light brown shade, it is enough to “undress” 5-6 bulbs.
We put the onion peel in a saucepan, pour cold water, leave for 5 minutes, then rinse with running water.
We put lard with layers of meat and skin in a saucepan. It is better to cut it into long wide strips so that it cooks faster.
Add garlic cloves and bay leaf, these spices, when cooked, flavor the broth and pork well.
Add the upper part of the celery stalks with leaves or a small bunch of celery, parsley or lovage greens, put the coarsely chopped onion head.
The brine must be prepared to your liking, you can’t make it too salty, since it takes time to cook boiled pork. The usual calculation is 15-20 g of salt per liter of water.
So, pour a few peas of black pepper and salt into the pan.
Pour the required amount of cold water, add a little coriander for flavor.
