How to digest salted lard in onion skins. To prepare an appetizer, you will need

For some reason, many mistakenly consider fat junk food. But doctors and nutritionists are sure that this product has a large and even limitless amount of the most useful substances necessary for the human body.

Of course, you should not overeat it, but a few pieces a day, of course, will bring nothing more than good.

Selection and preparation

Ideally, you need to buy it in the market, rather than in a store or supermarket. Only in this way you can find out information about the origin of the product and even try it.

By following a few simple rules, you can get a fresh, soft and tasty product.

1. Color. Yellow and grayish color indicates that the product is not fresh. If the product has reddish streaks, its taste will be slightly worse. Therefore, you need to choose fat white color with a soft pink tint;
2. Taste. Here you can only try it yourself and determine to your taste. Often sellers give the product a deceptively attractive appearance which does not match it palatability. Feel free to taste the product before buying;
3. Smell. The boar has a peculiar smell, so it is better to give preference to pig fat. It usually separates very easily from the skin, you can easily check this in the market. Ideally, the product should have delicate fragrance, with a sweetish milky tint;
4. Appearance. The thickness of the delicious fat usually three to six centimeters. The product should easily prick on a skewer. Most good fat from the abdominal part of the animal, where it alternates with meat layers.

Please note that the skin is without bristles and soft. Its color does not affect the quality at all, so it can be anything.

It would be good to pay attention to the presence of the stamp of the veterinary service on the fat and check the seller's documents for these products.

Before cooking, the lard must be thoroughly rinsed in running water and allowed to dry.

boiled lard recipe onion peel

It's great, useful and delicious alternative for lovers of smoked, not so useful fat. At a glance, they are indistinguishable.

It is advisable to use the peel of an old onion, as it will give a brighter and more piquant shade. We thoroughly wash the husk from the earth and debris.

Add salt to the pan and send it to the fire. We put the husk in water, boil for fifteen minutes. The water will get bright golden color, then put the fat into the pan.

Boil it over low heat for forty-five minutes. In order for the color of the boiled fat to be uniform, periodically turn it over. Next, remove the pan from the heat and leave to stand for fifteen minutes.

Crush the peppercorns a little in a bowl, add coriander, paprika, black pepper, a pinch of salt to it. Mix well all the ingredients together. Peeled and washed garlic cut into thin slices.

Hold the fat on a plate for thirty minutes and proceed to the further cooking process. Rub it with cooked spices well on all sides. Top with garlic and wrap in foil. If desired, you can add any greens.

Wrap the lard in foil tightly so that the juice cannot flow out. Place the fat carefully wrapped in foil in a regular bag and put it in the freezer for a couple of hours.

It is very good to store lard in foil in the refrigerator, it stays fresh longer and preserves beneficial features. After two hours, you can already cut the fat into pieces and put it on a plate.

Ideally, lard is served to the table with brown bread, green onion and garlic.

Boiled-salted bacon in onion skins

This wonderful recipe salted lard, which tastes very similar to smoked ham. Ideal for sandwiches and all kinds of snacks.

Ingredients:

• Pork fat - 3 kilograms;
• Garlic - 4 heads;
• Salt - 6 tablespoons with a slide;
• Onion peel - 300 grams.

Well suited peritoneum with layers of meat.

We spread the pieces of lard in a pan, preferably wide and fill it with water so that they do not float.

Then we pour the water from the pan with lard into a container in order to understand how much solution we need.

The peeled and washed husks are placed in cold water, bring to a boil and boil for ten to twenty minutes.

After straining the water from the husk, dissolve the salt in it. Pour the pieces with the prepared liquid and make a press on top. You can put a plate, and put on it big jar with water.

After boiling, cook for forty minutes over medium heat. Next, set the pan aside and leave it in the same form for about twenty hours. During this time, everything will have time to salt. Water does not need to be drained.

Then put the pieces on a plate and give time to dry. Then we coat it with gruel of crushed garlic.

For long-term storage you can keep the product in the freezer. In the solution, if desired, you can add Bay leaf.

Boiled lard with spices in onion skins

Salo according to this recipe is especially refined and tasty. Therefore, cook more at once, otherwise it may not be enough for everyone.

Cooking Ingredients:

• Salo - 1 kilogram;
• Sesame - half a tablespoon;
• Crushed coriander - half a teaspoon;
• Garlic - 1 head;
• Sweet red ground pepper - 1.5 teaspoons;
• Semi-bitter red ground pepper - half a teaspoon;

Marinade Ingredients:

• Water - half a liter;
• Bay leaf - three things;
• Salt - 1.5 tablespoons;
• Peppercorns black and allspice - 7 pieces each;
• Husk from 8 large onions.

Add all the above marinade spices, husks and salt to a pot of water. Bring everything to a boil.

We cut the lard into pieces, put them in a saucepan and pour the resulting marinade. Boil over low heat for an hour.

Meanwhile, prepare the sauce to lubricate the product. We pass the garlic through a press, mix it with all the listed spices for cooking.

Let the fat drain for a couple of minutes and then rub it hot with the resulting mixture. Leave it to cool completely, after placing it in a bowl with a lid.

After cooling, put it in the refrigerator. After freezing, you can start eating.

With cucumbers and tomatoes, with potatoes and fresh bread such a meal will go flying.

How to cook boiled lard in onion peel in a slow cooker

Another interesting and modern recipe cooking lard in onion skins. As a result, it will turn out golden and tender.

Ingredients:

• Sugar - 3 tablespoons;
• Bay leaf - 5 pieces;
• Onion peel - 200 grams;
• Garlic - 3 cloves;
• Salo - 1 kilogram;
• Water - 2.5 liters;
• Salt - 250 grams;
• Pepper - to taste.

Rinse the onion peel thoroughly and soak in water for half an hour. Then put half of the husk on the bottom of the cup. Put the slices on top, then the bay leaf and cover everything with the rest of the husk.

Dissolve salt and sugar completely in boiling water. Pour the resulting solution on top of the bowl. And within one hour, we cook it in a slow cooker, turning on the “Extinguishing” mode.

When finished, turn off the multicooker and leave for seven hours to infuse. Then we remove the product from the multicooker and let it dry.

Mix finely chopped garlic with pepper and rub the product on all sides. After we place in cling film and leave for a couple of hours in the freezer.

Immediately after cooking, the product will have a salty taste. After the refrigerator, this effect will be significantly weakened.

Regular consumption of fat small quantities improves the functioning of the brain, heart, improves blood composition and normalizes kidney function. Remember that everything is good in moderation!

I tried to cook boiled lard in onion peel with garlic for the first time, and then only because I received a letter from a reader asking me: “Do you have such a recipe on your blog?”. As it turns out, he somehow escaped my notice in all the years that I lead culinary blog, so I decided to urgently fill this gap in my culinary biography.

for cooking today's dish we need following products: lard, water, salt, onion peel, pepper, bay leaf and garlic. I can say with confidence that bacon that is boiled in onion peel is cooking masterpiece of the most available ingredients, which fits perfectly into the list of Easter recipes! The main moment in its preparation comes at the stage when you walk around the market in search of this yummy. I do not recommend buying lard in a store, but the market, where you will be happy to be offered to taste lard before buying it, will be the best place where you can find fresh, high-quality and fragrant product. This simple wisdom was taught to me by my dad, and I always try to stick to it.

Now it is worth mentioning the onion peel. It is used in the recipe to give the finished bacon an appetizing taste. smoked look. The same taste qualities ready meal, will not leave indifferent any "saloed".

To the table boiled lard in onion peel can be served the next day after cooking, but the cooking time itself needs no more than similar meat dishes. The result that you will eventually get will please not only your household, but also your acquaintances and friends who have come to visit!

Ingredients:

• 800 g fat
• 1 liter of water
• 1 glass of salt
• Onion peel 6 onions
• 10 black peppercorns
• Allspice, coriander (to taste)
• 4 bay leaves
• 5 cloves of garlic for marinade
• 4 cloves of garlic for the bacon itself

Cooking step by step with photos:

Bon appetit!

Salo boiled in onion peel will be able to cook for anyone who wishes, despite culinary experience what he has. The whole process of preparing this bacon snack is extremely simple, and every hostess and owner will cope with this task. Finally, I want to give a few tips so that your boiled bacon turns out delicious and will appeal to all tasters:

• For cooking bacon, we need 1 cup of salt, and this is not a typo. Prepare the dish based on the number of products that are indicated in the list of ingredients;
• Responsibly approach the choice of fat, as the final result of all your cooking will depend on this;
• Try to use onion skins from fresh onions for cooking;
• Before serving, be sure to let the finished bacon soak in the refrigerator before cutting it into portioned pieces.

What a miracle - this fat!

I eat from the belly - everything is not enough for me!

According to the recipe, I salt -

I will give you all the way.

For example, you can cook lard in onion skins. The recipe is pretty simple. But the fat is soft and safe to eat. And in appearance it is extremely similar to smoked!

The best ingredient for this dish is lard with a meat layer, the so-called boiled pork or brisket. Can be added to the recipe if desired. liquid smoke”, then your product will generally be very difficult to distinguish from a real smoked one.

Salo in onion peel (recipe)

You need to take a glass of husk per kilogram of pork, although the more it is, the brighter the color of your product will turn out. Rinse the husk thoroughly hot water, put in a bowl for cooking and pour water. Next, bring this “husk mixture” to a boil and boil over low heat for about 10 minutes. Then add bay leaf (3-5 leaves), allspice (10 peas), salt (1 cup), 5 cloves of garlic and put cut into pieces 10x5 cm fat. The brine should completely cover the fat. You can add water if necessary.

Now it takes 2-2.5 hours. This recipe has come down to us from ancient times, when the fat was “languished” in the oven for even longer. Therefore, during cooking, you can cut off a little fat for testing: it must be well salted.

If we salt the lard in onion skins and determine by taste that it is salted enough and has reached the desired softness, the pan should be removed from the heat and left to cool. Then the pork must be removed from the brine, remove the scales and blot the pieces with paper towels.

Now you can grate the fat ground pepper, garlic, pre-finely chopped, other spices to taste and put it in a bowl. From above, the meat should be covered with a flat plate and pressed down with something heavy - oppression. For oppression, a bottle of water or a clean stone that is suitable in size is quite suitable.

It can practically be considered ready-made lard in onion peel. it provides only the last stage - cooling the product in the refrigerator for 12 hours. After excess brine comes out of it, wrap it in foil or parchment and move it to freezer.

There are many others. Among them, there are dry salting and salting in brine.

Salo in brine (recipe)

This recipe involves salting in a special salty spicy solution - brine. The amount of salt for brine is determined using an ancient "device" - an ordinary cleanly washed potato. It is dipped into the solution and salt is added to it in a tablespoon, immediately stirring it. As soon as the potato stops touching the bottom of the dish, hanging in the middle in the solution, it means that you no longer need to add salt.

Second important point when salting products, this is that salt should be used only stone, but not iodized in any way. The third most important aspect is the choice original product: lard must be fresh, white in color and not from an uncastrated boar. In order not to be mistaken, when buying pork, you need to cut off the skin and set it on fire. The smell of burnt skin should be pleasant - this indicates high quality product.

Now you need to pour the fat with the resulting brine. Can be used three-liter jar, you can pot or bowl. The main thing is to make sure that the meat is completely covered with liquid. To do this, a circle is placed on top, which is pressed with oppression - a load that holds the fat below the brine level.

In this state, the fat should stay for about three days when room temperature. After the specified time, the fat must be removed and the used brine drained. Now the pieces should be sprinkled with a mixture of seasonings and overlaid with chopped garlic cloves. For a mixture of spices, the most suitable different types pepper, coriander, dry or fresh herbs. That's the whole secret of salting. It remains only to wrap the fat in cloth or foil and hide it in the freezer.

This method differs minimum set ingredients and ease of preparation. Such lard is much healthier and tastier than what is made in a frying pan. It saves all useful trace elements that our body needs.

The cooking time for lard in onion skins at home depends on the size of the piece itself.

Products for cooking:

• 1 kg undercut;
• a liter of clean water;
• 3 dessert spoons fine salt;
• 3 bay leaves;
• a glass of onion peel;
• tea spoon allspice(peas);
• (whole head).

The preparation of boiled lard in onion peel should begin with the preparation of the main ingredient. Undercuts must be washed and dried paper towel. If the piece is large, then it can be cut into pieces.

Wash the husk under running water and put in a colander. Leave for 17 minutes to glass excess water. At the end of this time, move it to a saucepan and pour boiling water over it. Put the pan on the fire and cook for 18-20 minutes. Then put bacon in the husk, add salt, parsley, pepper.

How much to cook lard in onion peel according to this recipe depends on the size of the main component.
If the thickness of the undercut is about 3 cm, 25 minutes will be enough. Pieces that are larger will need to be kept on gas stove about 45 minutes.

Before you cook lard in onion peel according to this recipe, you must remember that it should not boil too much. This will keep the original amount of liquid until the end of cooking.

At the end of the time, the gas should be turned off, but the fat should not be pulled out of the pan. It should cool completely while in brine. Only after that it needs to be removed from the liquid and left in a colander, in order for a little glass of water.

The next step is to prepare the dressing. To do this, combine chopped garlic, pepper and a little salt. Mix all components. Grate the pieces thoroughly with the resulting mixture and put them in a cold place so that they are saturated with seasonings.

Salo is ready, you can start tasting.

An unusual recipe for salted bacon in onion peel

This method is slightly different from the previous one. It takes more time to prepare this dish, but it's worth it. Salted lard in onion peel will turn out soft, fragrant and beautiful.

Products for cooking:

• about 1 kilogram undercut;
• three dessert spoons of sea salt;
• fresh ground allspice;
• a little paprika;
• crushed;
• garlic - 5 cloves;
• one liter of water;
• 400g husks.

In the process of cooking, you should carefully ensure that all the pieces are completely covered with marinade.

Cooking this recipe lard in onion peel should begin with cleaning the undercut. Special attention give to the skin. If there are ink stamps on it, then they must be removed.

At the bottom of a 3-liter jar, put bay leaves and garlic, which are pre-crushed with a knife. Put the prepared blanks and seasoning on top.

Then you can start cooking the onion peel. Rinse the peel from vegetables well and put in a saucepan. Simmer on a gas stove for 5 minutes. Pour the lard with the cooled brine, and close the jar with a lid. After a day, move the container to the refrigerator.

You can start tasting such fat after 5 days. This time will be enough for each piece to acquire a beautiful shade and unusual taste.
It is recommended to serve the dish in thin slices. You can store undercuts both in the freezer and in a jar of onion brine.

A simple recipe for lard in onion skins in a slow cooker

In order to make underline according to this recipe, it will take a minimum of time. And with the help of a multicooker, the cooking period will fly by unnoticed. In just a few minutes you can please yourself and all your household with a delicious dish.

Ingredients to use:

• 1.5 kg of fat with a meat layer;
• 2 cups of salt;
• one and a half liters of cold water;
• 200 g dry husks;
• bay leaf optional.

Wash well and clean the skin with sharp knife. Cut the main ingredient into pieces of such a size that they fit into the multicooker bowl.

At the bottom of the container put onion peel and bay leaves. Then place the underline pieces.

Combine water with salt and mix thoroughly. It is important that the granules are completely dissolved in the liquid. Pour the lard with the resulting brine.

Place the bowl in the multicooker and close the lid. Cook the dish for 60 minutes in the "stewing" mode.
At the end of this time, turn off the multicooker, but do not open the lid. In this state, hold the dish for another 8 hours.

Salo should be served cold. Grate each piece with adjika or a mixture of garlic and pepper.

Salo in onion skins in the oven

This cooking method is widely used among housewives. Such fat gained its popularity due to the fact that it is very similar to smoked undercuts, which are sold in the store. But, in relation to the purchased, such fat is harmless, since it does not contain chemical additives in its composition.

Products for cooking lard in onion peel according to this recipe:

• middle piece of underline;
• a handful of onion peels;
• bay leaf;
• black pepper (peas);
• carrot;
• a few cloves of garlic;
• dessert spoon of classic mustard;
• salt (fine).

The first thing to do is to prepare a decoction of onion peel. Put a little salt, pepper and bay leaf into the liquid. The amount of spices should be chosen according to your taste.

Cut the undercuts into arbitrary pieces and put them in a deep bowl or pan. Pour the bacon with the prepared liquid. It should be marinated in a cold place for a day. In winter, the container can be taken out to the glazed balcony. After 24 hours, remove the pieces from the brine and dry.

Peel carrots, rinse well. Cut the vegetable into thin slices of any shape.

Peel the garlic and cut in half.

Stuff each piece of bacon with carrots and garlic. In order for them to be well saturated with the aromas of vegetables, you should not only rub the undercuts on all sides, but also put the seasoning in the previously made cuts.

Grease the top of the workpiece liberally with mustard.
Wrap each of them in foil for baking and place on a baking sheet.
Keep in the oven for about 25 minutes. To make the bacon brown, unfold the foil 10 minutes before it is ready.

This recipe can also be prepared in the form of a roll, but for this you will need to buy a large layer of fat, which can be easily wrapped and secured with kitchen twine.

All the recipes for lard in onion skins with the photos presented above are the most delicious and light. If everything is done correctly, then such an appetizer will become calling card your table.

Video recipe for lard in onion skins

02/03/2014 | Prepared: 1415 | Grade: 5.0