Lard recipe in onion peel, preparation of a delicious snack
The recipe for lard in onion peel is known to almost everyone, and the product itself has a pleasant taste and amazing aroma. For many Slavic peoples, such a dish has long been considered a delicacy. It was served only on special occasions: on major holidays or for dear guests. You can pamper yourself and loved ones with beautiful fragrant lard at any time. It is not difficult to cook it, and you will not need especially expensive products.
Useful Tips
But there are some tips to make the snack even more delicious:
- You cannot buy frozen bacon. After cooking, it will feel dry and tough.
- It is best to take homemade lard from trusted owners. The product must be fresh, with a good smell. If there is a grayish or yellowish bloom on top and on the sides, this fat is stale.
- Properly processed pieces will have an even skin, beautiful color, and smell like straw.
- Beware of the knurry. It is best to take lard from females, since under the influence of high temperatures, it begins to smell like urine in hogs.
- Onion husks must be collected in stages. Store it in a cardboard box or paper bag.
Boiled bacon in onion skins
The easiest recipe for lard in onion skins. It is not difficult to prepare, but it turns out incredibly tasty.
Required Ingredients:
- pork belly (1 kg);
- litere of water;
- table salt (incomplete glass);
- lavrushka leaves (3-4 pcs.);
- onion husks (2 handfuls full);
- allspice (7 peas);
- big head garlic;
- ground black pepper and paprika.
Cooking process:
- Before boiling lard in onion skins, wash it thoroughly and remove excess moisture with paper towels.
- Pour the husk into a colander, rinse and let the water drain completely. Transfer to a saucepan and cover with hot water.
- Boil over low heat for about 15 minutes, then add lard and spices. If the water has evaporated a little, top up. The bacon must be completely covered with water to absorb all the aromas and acquire a beautiful uniform color.
- How much to cook lard in onion skins? The cooking time depends on the size of the piece: a small one will be ready in about half an hour, and a larger one will take 45-50 minutes (with a minimum fire).
- Leave the prepared bacon in a saucepan with marinade until it cools completely. Then remove and dry.
- In the meantime, you can make the spiced garlic gruel. Chop the cloves with a press or a very sharp blade and add a wig with ground pepper. Rub the resulting mixture thoroughly into the piece from all sides.
- Transfer the bacon to a deep saucepan and press down lightly. It should stay in the refrigerator for several hours.
Some housewives advise keeping the bacon in the onion marinade for at least 12 hours and only then start sprinkling. In this case, it is better to start cooking the dish in the evening.
Salted lard in onion skins
For fans of the salty product, there is an excellent recipe for lard in onion skins that will help reveal its natural taste. You can experiment with spices, adjusting the pungency of the appetizer and adding more and more new flavors.
Required Ingredients:
- lard with a slot (900 g);
- salt (3.5 tbsp. l.);
- a mixture of freshly ground peppers (red, black, you can try white);
- paprika + dry coriander;
- garlic (6 cloves);
- onion skins (2 full glasses, tightly "tamped");
- water (1 l).
Cooking process:
- Wash and dry the fat thoroughly. Cut into not very large rectangular pieces and rub well with salt.
- Thinly lay the garlic cloves. Before you salt the bacon in the onion skins, make small cuts on the piece from different sides and put a piece of garlic in each.
- Transfer to a deep container, cover and keep cold for two days.
- Now you need to make a decoction. Pour water into a saucepan and add clean husks. Cook for about 10 minutes and insist the same amount.
- Then put all the bacon in the broth and cook for 20 minutes. Cool the salted lard in the onion peel without removing it from the pan.
- Blot the cooled bacon with napkins and rub with spices again. It should stand in the cold for another day.
Lard in onion skins recipe in a slow cooker
This clever technique has become simply irreplaceable in the modern kitchen. With its help, you can save time and prepare real tasty treats, including delicious ruddy lard. It will retain its unique aroma and amazing taste. The recipe for cooking lard in onion skins using a multicooker is very simple.
Required Ingredients:
- lard with layers of meat (1 kg);
- fine salt "Extra" (full glass);
- granulated sugar (3 tbsp. l.);
- water (2.5 l);
- a couple of handfuls of onion skins;
- garlic (3-4 cloves);
- lavrushka (5-6 leaves);
- ground black pepper.
Cooking process:
- Rinse the husk and scald with boiling water.
- Place half on the bottom of the multicooker in an even layer, place prepared and chopped bacon on top. Put the leaves of lavrushka, broken in half, between them. Cover everything with the remaining husk.
- Boil water and dissolve sugar and salt in it, pour into the bowl and close the lid. Lard in onion skins in a slow cooker must be cooked for 60 minutes in stewing mode.
- Grate the finished cooled lard with a mixture of garlic pounded with pepper.
- Transfer it to containers with airtight lids and keep in the cold for several hours.
- The fat will harden well, soaked in spices and brine and will keep its shape well when cutting.
Original roll
A wonderful dish for a festive table. From above it is of a pleasant ruddy color, and on the cut the fat is light and very delicate, and the aroma is such that salivation will flow not only from households, but also from neighbors.
Required Ingredients:
- undercalls approximately 3 cm thick (2.7 kg);
- finely ground salt (1/2 cup);
- onion peel (a couple of glasses);
- lavrushka (6-7 pcs.);
- garlic (4 medium heads);
- dry greens;
- any mixture of peppers.
First, you need to boil the washed husk for about 15 minutes over low heat. Prepare lard and dry it.
Use a blender to grind the garlic together with salt and seasonings. You will get a homogeneous mass.
Spread it evenly over the piece (with your hands, a spoon or a wide-bladed knife). Next, roll up the bacon and tie it with threads.
If the piece is too large, it can be cut into several pieces. Put everything in a deep container.
The broth must be passed through several layers of gauze and poured into the bacon. From the moment of boiling, cook over moderate heat for 2 hours.
Then put the product under pressure and allow to cool completely. After a few hours, you can cut the roll into portions and eat. Sprinkle with dry herbs before serving.
Boiled bacon with garlic in onion skins has become a favorite dish of many families. It is prepared not only for the holidays, but also just on the day off to please yourself with an unusual dinner. A spicy cold appetizer in appearance does not differ much from smoked bacon. However, it is much healthier than a store product aged in liquid fumes.Polyethylene is not used when cooking bacon, so there will be no toxic emissions. All ingredients are completely natural, which makes the recipes incredibly popular.