How to cook boiled lard at home. Classic salted bacon boiled in onion skins with garlic - a recipe for how to cook lard in onion skins at home. How to cook lard in a slow cooker in onion peel

Let doctors say as much as they want that fat is bad for health. His fans know for sure: nothing like that! In this strategically important product, all the ingredients are correct - even the notorious cholesterol. And in cold weather, cutting can become one continuous pleasure, coupled with the feeling that you have been rescued. But the quality of what manufacturers offer does not always satisfy connoisseurs. And then it remains only to cook the tender and tasty boiled bacon yourself. You can choose the recipe - the benefit is from what.

Salo in a bag

Thus, the cherished product is prepared simply elementarily. The main thing is to buy the source material correctly - fresh and preferably "with a slot". And in order to cook boiled lard in a bag, the recipe strongly recommends pushing more garlic, mixing it with salt and pepper (you can take both black and red) and rub the selected piece on all sides with this composition. There should not be a single gap! And in no case do not use iodized salt: "lock up" the product. The usual stone or sea food is ideal. If you are interested in lard boiled with spices, the recipe allows the use of herbs - in this case, they are ground with other seasonings. The processed slices are laid out in bags, which should be tightly wrapped with a thread so that water does not leak there, and are lowered for two hours into quietly boiling water. The recipe advises to cool the "batch" boiled lard directly in the pan, in a natural way. Already cooled, it is removed, wrapped in parchment, put in the freezer for half an hour, and then transferred to the refrigerator.

signature recipe

If you like boiled lard in a bag, the recipe can be somewhat complicated - it will only benefit from this. Each strip of fat is rubbed with a slightly different, multi-component mixture, consisting of a tablespoon of mayonnaise, in which powdered laurel, salt, black pepper, chopped dill and paprika are ground - all in the ratio you like. Salo is laid out in packages, each contains several cloves and peppercorns. For a guarantee, you can put a tied package in another one. The packages are placed in a pot of cold water; when it boils, the fire is reduced, the lard is boiled for two hours, the packages are removed and placed unopened in the refrigerator. After two days, the marinade is removed from the removed fat, it is folded into a tray and salted in the cold for another day.

Onion peel for fat

A fairly well-known, but sometimes forgotten way to make your own salted boiled lard. The recipe is simple, like arithmetic for a professor: half a glass of salt, a generous handful of onion husks, a few laurels and more black peppercorns (per liter of water) are poured into a pot of water. Large chunks of bacon are placed in the boiling brine and boiled for about ten minutes. The product should cool down directly in the liquid, and it is not removed from it for a day. Then, after waiting for excess moisture to drain, the fat is rubbed with crushed garlic. After one more day spent in the refrigerator, it can be eaten.

"Can" option

There is a very interesting method by which salted boiled lard is prepared - a recipe, one might say, for the lazy. Salo is cut into narrow strips, rubbed with salt (a tablespoon with a slide), mixed with three laurel leaves ground into dust, a teaspoon of ground black pepper and a crushed head of garlic. Then the "ribbons" are folded into a jar, it is placed in a deep pan, lined with a napkin on the bottom and filled with water to the level of fat. The jar is covered with a lid, a fire is kindled under the pan, and the fat is boiled for three hours. When boiling, water is added (not cold, so that the glass does not burst). The finished fat is already tightly closed with a lid, cooled in a bowl in which it was cooked, and put in the refrigerator. You can try in a day.

We stuff garlic

You will get a very fragrant boiled lard. The recipe prescribes to cut the purchase in different places and put garlic slices into the cuts - as thick and deep as possible so that it does not peek out from there. Boiling water in a saucepan is strongly salted (focus on your taste). The fat put into it is boiled for a third of an hour, removed with a slotted spoon and, after draining the brine, is placed on a cling film. From all sides, the chunk is sprinkled with spices (you can take the set “For lard and smoked meats”), wrapped tightly and hidden for half an hour in the freezer. Then you can try and shift to the top shelf of the refrigerator.

Boiled marinated lard

An option for spicy lovers. About a kilogram of undercut is cut to the skin. Water is boiled with a dozen peppercorns and lavrushka, a “tape” is placed in it and boiled until clear juice is released when pierced. This is the first step necessary to get a spicy and spicy lard boiled with spices. The recipe, as a second action, indicates chopping half a head of garlic (as finely as possible). It is mixed with crushed peppercorns (15 pieces), mustard powder, red pepper, coriander, paprika, parsley, dill and cumin - you take these spices "by eye". The fat that has not yet cooled down is rubbed with such a seasoning, put in a bag or wrapped in a film and removed for a day in the refrigerator for salting.

Advice to connoisseurs: cook your own boiled lard. The recipe you choose will save you forever from searching for a delicious and high-quality favorite product.

Any man and not only will be delighted with this delicacy. Amazingly delicious recipe for fragrant lard. The secret lies in the fact that before cooking it is necessary to place the fat in a bag. So it will be possible to avoid direct contact with boiling water, and all the leaked juice will soak a piece of fat.

Ingredients

• 1-1.5 kg of fat or meat brisket, choose what is more to your taste;
• plastic bag or cling film;
• 2-3 tbsp. spoons of salt;
• 2 tbsp. spoons of black ground pepper;
• 0.5 tsp red pepper;
• 2 bay leaves;
• 2 juniper berries;
• 2 sticks of cloves;
• 1.5 heads of garlic.

We cook fragrant and tasty lard in our own juice

cooking secrets

Salo, boiled in a bag, is very juicy and fragrant. It will be appreciated even by those who were very skeptical about this product before. It is very simple to prepare, but it turns out incredibly tasty.

If you purchased hard bacon with a very coarse skin, cook it in a bag. It will become soft and at the same time retain its dense texture.

For 1 kg of fresh fat you will need:

• 2 tablespoons of salt with a slide;
• 8 cloves of garlic;
• 1 st. l. peppercorns.

Cooking process:

During the cooking process, the fat in the bag will be on the surface of the water. Do not try to sink it to the bottom. Just cover the pot with a lid.

Salo with spices

Boiled lard with spices is a fragrant classic that will perfectly complement any table. It is not difficult to prepare it. But what happens will cause admiration not only in relatives, but also in guests. It is the spices that saturate the fat with an amazing taste, make it perfect.

For the recipe you will need:

• 1 kg fat (not very thick);
• 4 spoons. table salt;
• 6 - 8 teeth;
• peppercorns;
• ground red and black pepper;
• ground paprika;
• a whole leaf of laurel.

Cooking process:

The cooking time of the lard can be varied. If you want it to be very soft, cook for an hour or more. In the case when you want to get the product soft on the outside and hard on the inside, it is enough to cook for 15-20 minutes.

Salo with garlic

Where are those sushi, rolls and other exotic dishes? Here it is a real delicacy, time-tested and approved by many generations of our citizens. Boiled bacon with garlic is a dish that is never too much.

For the recipe you will need:

• 1 kg of fat (choose with a meat layer, it will be even tastier);
• about three liters of water;
• 10 - 12 garlic cloves;
• 6 tablespoons of salt.

Cooking process:

If there is no room for a pot in the refrigerator, you can put the lard in two bags, tie it well and place it somewhere on a shelf.

Cooked-smoked lard

Everyone will agree that home-made lard is not only much tastier than store-bought, but also healthier. Indeed, in this case, no flavor enhancers, stabilizers and other additives are used for cooking. Boiled-smoked lard is not only surprisingly tasty, but also looks beautiful.

For cooking you will need:

• kilogram of fat;
• water - 4 liters;
• salt - 100 gr.;
• laurel leaf;
• peppercorns;
• foil;
• metal container;
• fruit tree sawdust.

Cooking process:

When smoking lard, it is very important that the lid fits snugly on the vessel. The smoke must not come out.

The most delicious boiled lard

And finally, the most delicious recipe for boiled lard. A special feature of this dish is the secret ingredient - onion peel. It is she who makes the lard beautiful, adds an amazing flavor note that cannot be found in any other recipe for boiled lard.

Required ingredients per kilogram of fat:

• 2 liters of water;
• 100 gr. salt;
• 1, 5 - 2 heads of garlic;
• laurel;
• onion skins (about four handfuls);
• allspice;

Cooking process:

Spices can be taken any, to your taste. The amount of seasoning is also adjustable. If you like it spicy, you can add red pepper.

Boiled lard is a dish that will never go out of style. It is tasty, healthy and can successfully complement the menu of any holiday. It can be served with fresh bread, mustard, horseradish, vegetables. This fat just melts in your mouth. It is not difficult to prepare it. But at the same time, you can always add something of your own, unusual, to the cooking process, which will make the dish even tastier.

Undercuts are fat from the belly of an animal. It is better to choose fat (undercuts) with a lot of meat.
Cooking:

I had a long piece of lard, so I folded it in half. Before folding, you need to grate the bacon with salt and put chopped garlic in the inside and lightly sprinkle with black pepper.

We fold the fat and tie it with threads. If the piece of fat is small, just rub it with salt. Garlic and pepper can be grated already in finished form.

Pour 1.5 liters of water into the pan, add 3 tbsp. tablespoons of salt and a few petals of onion peel (for color). The water should just barely cover the top of the fat. Bring water to a boil and remove the husk.

Put the fat in boiling water and wait for it to boil, then reduce the heat. Simmer until meat is tender (about 1 hour). If the fat is completely without meat, you need to cook for 20 minutes. Peppercorns and bay leaf can be added to the water.

Remove the pan from the heat and leave the lard in the marinade until it cools completely.

After cooling, remove the fat from the brine, dry it with a napkin, remove the threads and rub with a mixture of peppers (to taste). Wrap the lard in foil or parchment paper and refrigerate. You can eat after an hour.

Salt in the recipe I indicate to your taste. It is impossible to oversalt the lard, but we have it with meat, therefore it is better to boil the undercuts in water, a little saltier than you cook the soup. And then the finished fat (but not from the side of the meat) can be rubbed with salt and pepper.

In my opinion, there is not as much talk and debate as there is about lard about any known product.

I read it on Wikipedia and was horrified, I quote: " According to the recommendation of the World Health Organization, lard is not recommended for consumption, since the fatty acids in its composition stimulate excessive generation of cholesterol in the human body, which can lead to cardiovascular diseases and premature death from them.".

Other sources claim that fat contains vitamins A and E, B vitamins, selenium. I like to believe the claims of other sources.

That time I came across a piece with a lot of meat, which, in general, cannot but rejoice. But still it is better if there is less meat.

Boiled lard is very tasty with first courses, mashed soups - for example, such as potato, pumpkin, any vegetable soups.

And just screwing a couple of pieces with bread, ketchup and a green onion is a pleasure!

So, cut the fat into small pieces.

Put them in a saucepan, add salt, bay leaf, two types of pepper, juniper berries and cloves.

Fill with water so that it completely covers the fat.

Put on gas and bring to a boil over high heat, remove the resulting foam, reduce heat, cover the pan with a lid and cook for about thirty minutes.

Of course, here you need to look at whether the meat is ready (if it is in sufficient quantity). Just pierce it with a sharp knife. If it comes in easily, you're done.

Put the finished pieces of boiled lard on a plate.

Cool by covering with a plate to keep warm.

After the fat has cooled, grate the garlic on a fine grater, mix with ground black pepper and coriander crushed in a mortar (you can take ground coriander).

Coat all the pieces of bacon with the resulting fragrant mixture. Then wrap each piece in cling film and refrigerate. If you do not plan to eat everything at once, put the fat in the freezer. In this form, homemade boiled lard can be stored for a long time.

It can also be smeared with Svan salt, just ground black pepper, any dry herbs, dry adjika.

Enjoy your meal!