How to cook lard in onion skins in detail. Salo in onion peel the most delicious recipe

Lard boiled in onion skins has a very subtle onion flavor. In addition, it is also very beautiful on the cut: due to the strong coloring properties of the husk, the product turns golden in color.

How to cook lard in onion peel.

Take 1.5 kilograms of fresh fat. If possible, then let it be from the chest part of the pork carcass, where the fat is interspersed with meat. Leave the brisket in one piece, i.e., do not cut the piece into pieces.

Dip the selected part in hot boiling onion brine, which is boiled in advance from water (one liter), salt (half a faceted glass), bay leaves (3 medium-sized pieces), peppercorns (15 pieces) and a generous handful of dry onion peel. Take onion peel from ordinary orange onions, and not from white or red lettuce.

Boil the lard in brine for only 10 minutes, and then leave it to cool in it. Keep the pan with bacon in a cool place for a whole day, and then remove it from the brine and wipe it with a paper towel.

Wrap the lard grated with spices with parchment and hold for a couple of days on the shelf of the refrigerator. After 48 hours, transfer the fat to the freezer - this way it will be better stored and cut.

Salo boiled in onion peel goes well with black bread and boiled eggs. It turns out a wonderful scrambled egg, but first you need to scrape off the gruel from garlic from the fat.

You can watch more details and details on how to cook boiled lard in onion peel in the video from the user "Taste of Nyashkino".

Hello dear hostesses!

Welcome to the article in which we will cook delicious lard in onion skins together with you.

Awesome, tasty and fragrant, which can be served with borscht or just eat with bread.

Such lard is prepared quite quickly, it has an unusual taste, try it yourself!

Ingredients:

• Salo - 1.5 kg
• Coarse salt - 170 gr
• Water - 1.5 liters.
• Onion peel - a lot, a three-liter jar
• Mixture of ground peppers (black, red, white)
• Bay leaf - 3-4 pieces
• Garlic - 2 heads

Cooking:

For our husk recipe, you need a lot. Personally, I never throw away the husk, but collect it slowly. Just I have accumulated a full, fairly tightly packed 3-liter jar.

In this recipe, the more husks you managed to collect, the better, the color will be more saturated and bright.

Wash onion skins in warm water. It is convenient to do this in such a basin, but just a roomy saucepan will do.

Dial, pobble, drain the water and repeat the procedure. So it will be clean and ready for further use.

We spread half of the entire volume of the husk on the bottom of the multicooker bowl or in the pan in which you will cook the lard. There is no fundamental difference where to cook.

On top of it, like on a pillow, spread the fat. Choose lard, in which there are a lot of meat layers, it will be tastier. This is my brisket, but it also works very well in this recipe for undercuts (sometimes sold under the name brisket).

On top of the fat, we put bay leaves, peppercorns, a teaspoon of ground pepper mixture and pour salt.

All this is covered with the remaining husk.

Pour water into a saucepan and press the husk with a spoon so that it gets wet. I had one and a half liters to completely cover the pieces.

If your pot is large enough that this amount of water isn't enough, just add more water.

We put on fire. If you have a slow cooker, then select the Soup or Cooking mode.

After boiling, we boil the fat for 20 minutes. This is the time for both a conventional stove and a multicooker.

After the cooking time has elapsed, we do not open the lid and do not pull out the fat.

Let it stay covered until it cools down. We send it to the refrigerator overnight. Salo should be infused in onion brine for a whole day.

So, the day has passed, you can take it out!

Take off the onion skins. We wipe the fat itself with a paper towel, or put it on a paper towel or a dish to dry it.

The color of the meat is already breathtaking! It is very pretty and smells amazing.

Now we will rub it with spices and garlic. To do this, peel the garlic, disassemble it into cloves and pass these cloves through a crusher.

I took ground black pepper, a ground mixture of peppers to accompany him, broke a few bay leaves and added all this to the crushed garlic. Then I mixed it all well - a delicious aroma floated through the kitchen!

With this mixture we rub each piece of fat, very carefully, without skipping. See what a beauty!

Then we wrap the meat in baking paper, put the bundle in a plastic bag and send this yummy to the freezer overnight. So I do with each piece separately, each of them has an individual wrapper and bag.

When I cook such fat, my husband, like a hungry cat, cuts circles around the refrigerator, waiting for it to be ready, and there is so much impatience in his eyes. And laughter and sin! 😄

It's good that you don't have to wait long. The night lay down and you can try!

We take out the fat, let it thaw a little and cut it into beautiful thin slices.

It will be lighter inside than outside. The aroma from this fat is extraordinary!

Let's try and enjoy the taste!

Such an appetizer is good for dinner and is not ashamed to put on the festive table. Delicious!

Cook, try, I think that after that you will cook all the time. You just need to remember to collect the onion peel. 😉

Hostess.online was with you, see you in new delicious articles!

Salo has been popular all over the world since time immemorial. There are many ways to prepare it, and almost everyone can cope with this task. In combination with various seasonings and additives, pork fat acquires a truly amazing taste. One of the most common cooking methods is lard in onion skins. The most delicious recipes are presented below.

To properly prepare lard and make it really tasty, you should follow some rules when working with this product. First of all, you do not need to start salting immediately after purchase, the piece should lie down in a cold place for at least 24 hours.

There are requirements for onion peel. Throw away the top layer covering the turnip, and take only subsequent layers for salting. You also need to consider that a lot of husks will be required, at least 3 glasses per kilogram of product. In this case, the finished snack will acquire a pleasant rich shade.

To prepare a snack you will need:

• 700 g of fat;
• 2-3 handfuls of onion peel;
• 100 g of coarse salt;
• 1-2 garlic heads;
• black, red pepper;
• a little paprika;
• coriander;
• dried herbs;
• food film.

Work sequence:

1. Rinse the onion peels, put in a bowl, add water, put on a slow fire.
2. Cut the lard into neat rectangular slices of a convenient size.
3. When the liquid with the husk boils, add salt, and after a few minutes put the prepared pieces in the container.
4. Hold the fat on the fire for no more than 5 minutes, turn off the stove, wait until the liquid has completely cooled down. So the future snack can be well saturated with natural dye.
5. Prepare a mixture for pickling from salt, crushed garlic, pepper, seasonings and dried herbs, and when the onion broth has cooled, take out the fat, dry it and roll it in this composition.
6. Wrap each piece in cling film and refrigerate overnight.

Important! Do not be afraid to exceed the amount of salt, lard is that unique product that does not absorb excess. It is much worse if this component is less than it should be, in which case the pork fat will not be able to salt as it should.

Salo in brine

Delicious and especially tender fat will turn out if you keep it in brine for several days.

To prepare a snack you will need:

• 1.2 kg of fat;
• 220 g of salt;
• onion cleaning;
• bay leaves;
• dry adjika;
• a mixture of peppers;
• dried herbs.

Operating procedure:

1. Thoroughly wash the lard and cut into small rectangular pieces.
2. Rinse the onion peel, add water, sprinkle with salt, put bay leaves and boil for a quarter of an hour, then remove from the stove and cool.
3. Grate the prepared pieces with dry adjika, put in a container and pour the cooled brine, and then set the oppression and leave for 2-3 days.
4. When the product is ready, remove it from the liquid, dry it and roll in a mixture of peppers and dried herbs.

Advice. To make the color of the fat more saturated, as a dye, you will need to add not only onion peel, but also cherry leaves. You can also use saffron or curry.

Salo marinated with onion skins

To pickle lard using this method, you will need to prepare a rich marinade with a lot of spices.

Prepare for work:

• 800-900 g of fat;
• 210-220 g of salt;
• 45-50 g of sugar;
• 2-3 cups of onion peels;
• large garlic head;
• red ground pepper;
• oregano;
• bay leaves;
• peas of black pepper;
• dried cloves.

Procedure:

1. Cut the fat into even rectangular slices.
2. Put the washed husks into a saucepan, add water, add salt, sugar, bay leaf, chopped garlic and seasonings, and then put on the stove.
3. Boil the mixture for a quarter of an hour, put pieces of lard in a saucepan and cook the same amount more.
4. Remove the container from the burner, close the lid tightly and leave for 12 hours, and then take out the pieces, dry them and put them in the refrigerator for storage.

Advice. In the process of cooking lard in onion peel, it is better to use dishes whose inside is covered with dark enamel, since the natural dye tends to eat into the surface, and it is almost impossible to wash a white pan from it.

Boiled lard in onion skins

To make the fat soft, it will need to be boiled well in a salty solution with onion peel and spices.

For cooking you will need:

• 900 g of fat;
• a head of garlic;
• 250 g of salt;
• bay leaves;
• peppercorns;
• onion peel.

Work sequence:

1. Dissolve salt in water, put onion peel and put on fire until boiling.
2. Cut the washed lard into pieces, and when the salt solution is hot, put it in a saucepan.
3. Add bay leaves, peppercorns to the main component and continue cooking. How much to cook lard depends on personal preferences, the longer it is in boiling water, the softer it will turn out in the end. However, do not keep it on fire for more than 40-45 minutes.
4. When the product boils, remove it from the pan, dry it, cool it, then grate boiled lard in onion peel with chopped garlic and a mixture of peppers.

Attention! When cutting a piece before cooking, you can not remove the skin, otherwise the product will simply “spread” under the influence of high temperatures.

Smoked flavor with liquid smoke

Even in the absence of a smokehouse, you can cook lard, the taste of which will be no worse if you make it with liquid smoke. And the onion peel will give the appetizer a beautiful golden color.

Composition of components:

• 800 g of fat;
• 100-120 g of salt;
• 30-40 ml of liquid smoke;
• onion peels;
• peppercorns;
• bay leaves;
• paprika and coriander.

Work sequence:

1. Wash the onion peels, put in a saucepan, pour in water, add salt, bay leaves and peppercorns. Put on a slow fire.
2. Cut the fat into slices, and when the broth with the dye boils, put it in a saucepan and add liquid smoke.
3. Close the container tightly with a lid and leave the product in the marinade for 12-16 hours, then remove, dry and roll in a mixture of seasonings.

Attention! Fat prepared in this way can only be stored in the refrigerator, putting it in a plastic container with a lid, otherwise the product will quickly lose its rich smell.

Cooking lard in a slow cooker

Household appliances can greatly facilitate the work of a housewife, and you can make delicious lard in a slow cooker.

This will require:

Recipe for baking lard in the oven

Another simple recipe for delicious lard is baking it in the oven.

To make a snack, you will need the composition of the products:

• a piece of fat;
• onion peels;
• bay leaves;
• peppercorns;
• garlic;
• carrot;
• mustard;
• salt;
• cooking foil.

Operating procedure:

1. Prepare a hot decoction of husks and salt, adding pepper and bay leaves.
2. Pour the pieces of bacon with the prepared mixture and leave overnight, and then remove and dry.
3. Cut carrots, garlic into small pieces and stuff the product, making neat cuts.
4. Lubricate the blanks with mustard, wrap in foil and put to bake.
5. 10-15 minutes before you take out the dish, you should unfold it and let it brown, pouring over the juice that stands out.

Pork is a high-calorie product, but for lovers of fat, this fact does not matter much. This product is especially good in winter, when the body needs more energy. Many housewives cook lard in onion skins, rightly considering this a quick and easy method of salting. As a result, the dish turns out to be tender, soft, outwardly resembling smoked bacon, and if you add a little “liquid smoke” to the brine, then it will have a flavor like smoked.

Secrets of delicious lard in onion skins

The taste and aroma of lard depend not only on the method of preparation. Following a few important rules will help you get a tasty and fragrant dish that you can proudly put on the table.

• Salo will be delicious only if it is made from fresh pork. It should be white, without yellowness. Frozen is fine too, as long as it's fresh in the freezer. Fat with layers of meat is more valued, but when choosing a product, it is better to navigate the taste of your household.
• Onion peel is also not suitable for any. It is better to throw away the topmost layer, you will have to get rid of the rotten and generally spoiled husk. It is customary to measure it by handfuls or glasses. The latter method is more accurate, since the size of the palms is different for everyone.
• You need to take a lot of salt: it is better to overdo it than not enough. Salo will never "absorb" excess salt. With a lack of salt, it can be poorly salted.
• When processing fat, the skin cannot be cut off, otherwise the piece will “disperse” during cooking.
• Husk before laying salt and fat, you need to remove and squeeze. Otherwise, part of the salt will settle on it, and the husk itself will stick around a piece of fat.
• Cooking time depends on the size of the pieces of fat and the presence of layers. With them, you need to cook for 10 minutes longer than indicated in the recipe.
• It is better to store lard in the freezer, wrapping each piece in food foil. So it is better stored and easier to cut. The shelf life of lard cooked in onion skins is 3.5 months.
• If you do not like the color and smell of frozen garlic, then you can grease a piece with it before cutting it, and remove it for storage without garlic.

Usually lard in onion skins is salted hot, but there is a cold salting recipe. When choosing the last fat, it turns out to be more rigid and elastic, and it will take a little longer to wait for its readiness.

Salo stuffed with garlic

• fat - 0.8-1.2 kg;
• water - 2 l;
• salt - 0.5 kg;
• onion peel - 2 cups;
• garlic - 1 head;
• red pepper (ground) - 10 g.

Cooking method:

• Wash the husk well, put in a saucepan, fill with water and put on fire. After boiling, boil for 10 minutes, remove the husk with a slotted spoon.
• Wash the fat, clean the skin, singe on fire if there is bristle (this is the only way to get rid of it). Cut the fat into pieces weighing 0.3-0.4 kg each.
• Dissolve the salt in the onion broth.
• Put the fat, cook for 40 minutes after boiling.
• Turn off the heat, lightly press down on the lard with a lid or plate smaller than the saucepan to keep it in the brine. Leave until completely cool.
• Take out the fat, dry it.
• Peel the garlic, cut large cloves into 2-3 parts.
• Making cuts in the fat with a knife, stuff it with garlic.
• Roll each piece in pepper, wrap in foil and send to the freezer.

Video recipe for the occasion:

If homemade do not like spicy, pepper can be replaced with paprika or not used at all.

Fragrant lard in onion skins

• fat - 0.5 kg;
• water - 1 l;
• onion peel - 1 cup;
• paprika - 10 g;
• provencal herbs - 10 g;
• salt - 0.2 kg;
• garlic - 1 clove.

Cooking method:

• Prepare onion broth.
• Prepare a piece of bacon.
• Take out the husk, put salt and bacon in the broth.
• Boil for 45 minutes (the time should be counted after boiling).
• Let cool under pressure to room temperature.
• Pat dry with a cloth.
• Pass the garlic through a press, mix with paprika and aromatic herbs. Rub the fat with this mixture.
• Wrap in cling film and refrigerate overnight.

If the fat prepared according to this recipe is supposed to be stored for a long time, you can rub it with a fragrant mixture half an hour before serving. In this case, it is preferable to store it in the freezer. Instead of this mixture, you can rub the fat with adjika.

Salted lard in onion peel

• fat - 1 kg;
• water - 1 l;
• onion peel - 1 cup;
• bay leaf - 1 pc.;
• garlic - 4 cloves;
• peppercorns - 4 pcs.;
• salt - 0.2 kg.

Cooking method:

• Prepare a decoction of onion skins.
• Remove the husk, add salt, boil for 4-5 minutes.
• Salo cut into small pieces.
• Put bay leaves, peppers, garlic on the bottom of the jar, crushing the cloves with a knife.
• Put the pieces of fat in a jar.
• Wait for the brine to cool to room temperature, and fill it with fat, close the lid. After a day, move it to the refrigerator.

You can eat fat as early as 5 days after salting, it is advisable to rub it with spices before serving. You can store it for 3 months - either directly in a jar of brine, or in the freezer - wrapping each piece in foil.

Salo in onion skins in a slow cooker

• fat - 1.5 kg;
• salt - 0.2 kg;
• water - 1.5 l;
• onion peel - 1 cup;
• bay leaf - 3 pcs.

Cooking method:

• Prepare the lard by washing, peeling the skin, cutting it into pieces according to the size of the multicooker bowl.
• Place half of the onion peel in the bottom of the bowl.
• Put lard on top.
• Cover it with the remaining husk.
• Put in laurel leaves.
• Mix water with salt and pour the lard with the resulting brine.
• After closing the multicooker with a lid, select the stew mode and set for 60 minutes.
• After this time, turn off the multicooker, but do not open the lid for another 8 hours.
• Take out the fat, wipe it off, wrap it in foil and put it in the freezer. Before serving, rub with adjika or garlic-pepper mixture.

According to this recipe, you can pickle a fairly large amount of fat without the hassle.

The principle of cooking lard in onion peel does not differ much depending on the recipe. The main difference is how to rub the finished product. Here you can show your imagination - cook lard in an assortment, rubbing each piece with a different composition.

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 the bacon 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 ideal 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 - even those who are not a fan of fatty pork can be safely treated like this. I cooked in a slow cooker, but if it is not available, you can use a regular pan.

• pork belly (lard 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 to the 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 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 pepper - 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 with 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 for boiled lard, which is very easy to cook 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.