And cook lard in some kind of husk. Lard in onion skins
For a long time lard considered nutritious and healthy food. It was consumed both raw and boiled and fried. In many modern families, lard occupies an important place in the diet, and is almost always present in the refrigerator. Thrifty housewives, having bought a good piece of lard at the market, freeze it in the freezer, or salt it - these are the most well-known methods of storing the product. A slice of black bread with a thin piece of bacon and a feather of green onion - great option For quick snack. And yet it’s better if it’s not just salted or frozen, but boiled lard V onion skins– the result is a beautiful color, a special aroma, and an excellent taste.
The most delicious is lard from the brisket with thick layers of meat or undercuts. Also this one quick recipe It will help if the fat is from the peritoneum, it has more connective tissue and is not as tender as from the back.
It is very important to use spices as much as possible, relying on your taste and following the principle: “you can’t spoil the porridge with oil.” Mandatory seasonings for lard are garlic, allspice, Bay leaf. Paprika, coriander, thyme, basil, and cumin are successfully combined.
Our photo recipe will tell you how to cook boiled lard in onion skins quickly and tasty.
Boiled lard in onion skins
a quick recipe for how to deliciously salt lard at home within 24 hours
Ingredients:
- Lard with meat (breast, undercut) – 0.5 kg,
- Water – 1 l,
- Rock salt – 1 tbsp.,
- Husks from 4 -5 large onions,
- Garlic – 1 head,
- Allspice – 10 peas,
- Bay leaf – 2 pcs.,
- Coriander – 10 peas,
- Paprika – 2 tsp,
- Onion – 1 pc.
Cooking process:
Place spices in a saucepan: onion skins, coriander, pepper, salt, whole onion, bay leaf. If you have red onions, great! Add a small handful of husks - the color of the finished dish will be even more interesting.
Pour the contents of the pan cold water. Send to moderate heat. Boil the mixture for 10 minutes to allow the spices to release their color and aroma.
Before heat treatment, the main product must be prepared. Scrape the skin thoroughly with a knife, then rinse under running water. If the piece is long and does not fit into the pan, you can cut it in half. Place the lard into the boiling broth and cover with a lid. Cook over low heat for 40 - 50 minutes, if the lard has layers of meat. If there are no layers in the fat, 10 minutes is enough. Then remove the pan from the heat and leave the product in the brine until it cools completely. And it’s even better, if time allows, to place it in the refrigerator for a day - this way the piece will be better salted.
Rub cold boiled lard generously on all sides with garlic, passed through a press and ground paprika. And now the finishing touch - wrap the lard in foil or cling film and send it to freezer for 10 - 12 hours.
Thinly slice the frozen lard and serve with black bread.
Ksenia told how to prepare delicious lard in onion skins, recipe and photo by the author.
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 an excellent snack for both festive table, and for gatherings with friends.
To prepare lard in onion peels, 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 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 becomes 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!
Slices of aromatic lard are an excellent snack, loved by many. This dish is suitable for both a festive feast and everyday meals. And the husk onions gives lard not only a pleasant aroma, but also an appetizing smoky color.
Suitable ingredients for making lard in onion skins
Firstly, the pieces of lard should be no thinner than five centimeters. It is best if they are riddled with meat veins.
Cooked lard with layers of meat between the lard layers has an excellent taste.
Secondly, if you buy lard for salting at the market, then be sure to ask for a piece taken from the ham or shoulder of a pork carcass.
The fact is that the fat from the sternum has mammary gland fibers, which are tough and difficult to chew.
When purchasing, ask the seller to cut a good piece of fat from the ham or shoulder part of the carcass, otherwise the prepared dish may not be entirely successful Thirdly, lard should not be yellowish in color.
This means that it is old and stale. It is impossible to prepare a tender and aromatic dish from such a product.
The best lard for pickling has a slightly pinkish tint. And fourthly, you should choose the right onion peel.
The onions should be fresh, firm, without noticeable softness to the touch, and the skin should be golden or dark red.
In addition, onion peels for salting lard must be dry, without a hint of rotting If possible, be sure to ask the seller about the gender of the pork carcass. Boar meat and lard have an unpleasant specific aroma, which reduces taste qualities
a dish prepared from them.
Video: how to buy tasty and safe lard
Recipes for cooking lard in onion skins The step-by-step recipes presented are simple and have a minimal number of ingredients. To make it fragrant and tasty dish
, you must follow the recommended amount of salt and spices.
Lard in onion skins with spices and garlic
The lard according to this recipe is spicy, slightly spicy and very aromatic.
- For this dish you need to prepare:
- 1.5 l of water;
- 150 g salt;
- 200 g onion peel;
- 10 bay leaves;
- 10 g coriander peas;
- 20–30 g dry adjika;
- 30 g of different peppercorns (green, red, white and black);
- 10 cloves of garlic.
Lard preparation time - 2 days.
Recipe for cooking lard in onion skins with spices:
- Rinse the lard thoroughly warm water and cut into pieces of 300–400 g.
Small pieces of lard will be easier to absorb all the flavors of the spices
- Wash the onion skins and then add salt, bay leaves and water to it. Boil the brine for fifteen minutes.
Boiling over low heat will allow the onion peel to transfer its coloring properties to the brine, causing the lard to acquire an appetizing golden color.
- Grind the pepper mixture in a mortar.
Grind the pepper until you get a coarse powder
- Grind the coriander in a coffee grinder.
Coriander seeds should be ground in a coffee grinder to obtain a fine powder.
- Peel the garlic cloves.
Garlic for salting lard should be of the highest quality, without dark spots or rotten areas.
- Then finely chop them with a sharp knife.
For this recipe you need chopped garlic, not crushed through a press.
- Mix dry adjika, chopped coriander powder, a mixture of peppers and chopped garlic.
A mixture of dry adjika, coriander, garlic and pepper can be prepared for future use, then salting lard will require much less time
- Roll each piece of lard in the resulting spice mixture and place tightly in the pan.
The spices should completely cover the pieces of lard.
- Then fill the pieces of lard with brine with onion peels and press with pressure. Place in the refrigerator for two days.
For oppression, you should take a two-liter jar and a flat plate; pieces of lard should be completely in the brine
- After two days, remove the lard from the brine, dry with a paper towel and cut into thin slices.
It’s very tasty to serve this lard, salted with onion skins, with borscht with sour cream.
Lard cooked in brine with onion skins and spices can be stored for up to two weeks in the refrigerator or up to four months in the freezer.
Boiled lard in onion skins with ginger, cooked on the stove
For this dish you will need:
- 1.5 kg of lard with meat streaks;
- 200–250 g onion peel;
- 150 g regular salt;
- 1.5 liters of water;
- 3 buds of cloves;
- 20–30 g ginger root;
- 70 g of black and red peppercorns in equal proportions;
- 20–30 cloves of garlic;
- 6–8 dry bay leaves.
Prepare all the ingredients for cooking in advance, this will save you time spent in the kitchen
Preparation time - 2 days.
Step by step recipe preparations:
- Place the onion skins in a saucepan and rinse with warm water.
Wash the onion skins thoroughly, changing the water at least two or three times.
- Then drain the water, squeeze out the husks properly and place pieces of lard on it. Pour all the salt specified in the recipe into the container with lard and husks.
The most common table salt is suitable for salting lard.
- Crush the peppercorns a little in a mortar.
Grinding the pepper in a mortar will allow it to better imbue the pieces of lard with its aroma
- Peel the small ginger root and cut into thin slices.
Ginger is extremely appropriate in this dish; it makes the lard more tender and gives it a subtle, unobtrusive aroma.
- Now add pepper, bay leaf, cloves, ginger and three whole cloves of garlic to the lard. Pour boiling water into the pan with lard and spices. Bring to a boil over medium heat and simmer for fifteen minutes, covered.
Hello everyone who is reading this recipe. Today I will tell you how to cook the most delicious lard at home. I got this recipe from my mom.
To prepare lard, I specially went to the autumn fair, where they sell everything that local farmers and just people from the villages produce. There I bought some of the lard I needed with fairly large layers of meat.
So, let's start cooking. I washed the lard and cut it into small pieces. Someone will say that there is only meat, just a little fat. It’s just that our family likes this more. If you want, you can use this recipe to salt absolutely pure lard without any layers of meat.
I washed the onion peel thoroughly under running water.
I took a larger pan and placed a small layer of onion skins on the bottom. I put lard on the husk. By the way, it will be quite difficult to wash the onion skins from the pan, so, if possible, use simpler and older dishes.
The remaining husks were used to cover the lard 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 lard and husks and put it on the fire. After the water boils, you need to cook it for exactly ten minutes, no more, otherwise the lard will begin to melt. But you shouldn’t keep it less, it will be tough.
When ten minutes had passed, I put a large plate in the pan and placed a weight on it. I have three liter jar with water.
Then I put the pan on the balcony for twelve hours. On the balcony it was 5-7 degrees Celsius. If there is no balcony or it is frosty or hot there, you can put the lard in the refrigerator.
Twelve hours later, I took out the lard, peeled it from the onion skins and wiped it dry with a paper towel.
It has already turned out very beautiful and fragrant.
Now I thoroughly coated all sides of each piece of lard 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 didn’t last even an hour, we got tired of trying. Although this was also enough time. The lard turned out simply amazing, as always. It just melts in your mouth.
The remaining lard 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 14 h.
Approximate cost per serving: 250 rub.
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 it is 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, a brown tint is a sign of old lard. I love lard with meat, so I took half a kilo with a layer of meat.
There is another way - 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 a sufficient amount. 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 half a kilo of lard and cut it into two parts.
- As soon as the brine boils, I reduce the heat and transfer the lard.
- Under closed lid I cook 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 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 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 put pieces of lard on 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, we especially love it with borscht and boiled potatoes with green onion. 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, liquid smoke. 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.
