Is boiled fat on onion scales useful? Salo boiled in onion peel - the most delicious recipe

Salo after boiling in onion peel very similar to appearance for smoked. The recipe for salting lard in onion peel is very simple and accessible to every family, the finished boiled lard turns out to be moderately salty, tasty, tender, the method of boiling used in the recipe makes meat product safe for health.

How to cook (how to cook) lard in onion skins? The recipe is simple, but before salting, you need to know the intricacies of preparing a folk delicacy - salted lard, boiled in onion peel.

Advice from the Miracle Chef. There are many positive aspects in this recipe for salting lard in onion peel - it is soft, boiled, quickly cooked, beautiful and so tender and tasty that when you bite a piece melts in your mouth. Salo can be salted fresh, thawed frozen from the freezer, a homemade product is considered ideal.

Salting lard in onion skins at home

How much time to cook and in what husk can lard be boiled? What onion peel can not be used for salting lard. Before lowering a piece of meat with lard into a hot brine with husks, it is necessary to properly prepare the brine.

How delicious to cook lard? Not all husks are suitable for boiling and boiling. Fat is a product with good absorbency, it is able to absorb flavors added during salting: the smell of onion, garlic, liquid smoke, spices and fragrant seasonings.

1. We do not take the upper husk (leaves) of the onion for cooking, it is saturated with the aroma of the earth.
2. We select a clean husk without rot.
3. Rinse the onion peel thoroughly under running water.
4. To get a more intense color of salted bacon after cooking, the husk can be pre-soaked with warm water and let it brew for about 1 hour.

Preparation of bacon in the husk is used at home for accelerated salting. hot way cooking - boiling lard in onion skins - makes it possible to quickly and tasty cook your favorite fragrant snack, enjoy it delicate taste, aroma the very next day after salting the lard in brine with onion peel.

This quick and most delicious recipe for boiled lard in onion peel at home can also be used when cooking a piece of pork, more precisely. How to cook lard tasty and right, how long does it take to cook pork salted fat, recipe in onion peel - read in this recipe.

Ingredients for boiled bacon in onion skins with garlic

• pork fat or pork belly- 1 kg;
• onion peel - 1 tbsp.;
• salt - 1 tbsp.;
• sweet pea pepper - 10 pcs.;
• garlic - 10-12 cloves;
• Bay leaf- 3 pcs.;
• ground black and red pepper (or adjika);
• "liquid smoke" - 1 tsp (optional).

Recipe for delicious lard in onion skins at home

1. To salt the lard, wash the onion scales in hot water.
2. We shift the onion peel into a saucepan, pour water so that the water covers the husk completely.
3. Bring the onion peel to a boil and cook for 10 minutes over low heat.
4. Then add salt, peppercorns, “lavrushka”, 4 cloves of garlic to the saucepan. We mix.
5. We spread pieces of lard or pork meat(they must be completely immersed in hot pickle). If water is not enough, then you can add.
6. We cook the bacon in the husk for about 1 hour (if the meat is pork, then the cooking time is 1.5 hours).
7. After that, remove the pan from the stove. Add “liquid smoke” to the boiled fat (but you can do without it) and leave the dish to cool completely.
8. We take out the cooled pork from the brine, remove the husk, dip it with a paper towel.
9. Grate boiled pork fat ground pepper or adjika, the remaining chopped garlic.
10. We put the lard or meat smeared with spices in a bowl, cover it with a flat plate on top and press down with something heavy (oppression).
11. We take out in cool place or refrigerator for 12 hours for salting.

After the excess brine comes out of the fat boiled in onion peel, the pieces of pork can be wrapped in foil or parchment and stored salted fat in the freezer (if you have cooked a lot) or on the bottom shelf of the refrigerator.

When cut, the finished salted lard is very similar to smoked, especially if cooked with liquid smoke. For those who have not seen the entire cooking process, outward signs and the taste does not distinguish fragrant homemade pork with liquid smoke from real smoked lard.

For some reason, most people associate fat with Ukrainian cuisine. This product is indeed very revered by Ukrainians, but, oddly enough, for the first time they began to eat it in Ancient Rome. About three thousand years ago, the Romans decided to cheap and high-calorie pork fat feed the slaves. However, over time, this product was tasted and began to be eaten everywhere. Of course, the proud patricians did not eat bacon just like that, but preferred to fill it with expensive spices. From this, the product only benefited and gradually turned from cheap food for slaves into almost a delicacy.
Now fat is loved all over the world. And those who are not friends with it, considering it a useless and tasteless product, most likely simply do not know how to cook it properly. We will share with you wonderful recipe use and prepare boiled lard in onion peel with spices. A tender, melting in the mouth piece with a juicy meat layer simply cannot leave indifferent a person with good taste and appetite.

Taste Info Meat second courses

Ingredients

• onion peel - 1-2 handfuls;
• lard with a meat layer - 800 g;
• salt - 3 tbsp. l.;
• bay leaf - 2 pcs.;
• peas allspice- 4-5 pieces;
• garlic - 3-4 cloves;
• hot red pepper - 1 tsp. (can be replaced with paprika);
• ground black pepper - 1 tsp.

How to cook boiled lard in onion skins with garlic and spices

Pour the onion skins into the bottom of the pot. To prepare such bacon, it is better to take an old pan, which is not a pity. Onion peel tends to stain dishes in Orange color and after cooking it will have to be washed for a long time.


Wash the lard, if necessary, scrape the skin with a knife to get rid of the remaining hairs. Put it on top of the husk.


Pour cold water just enough to completely cover the fat. Add salt and put on the stove.


Reduce heat after boiling. How long to cook lard in onion peel depends on how thick or thin your piece is. For medium thickness fat, it will take about half an hour. 5 minutes before the end of cooking, put a bay leaf and a few peppercorns for flavor. Take out the finished fat and let it cool.

Peel the garlic. Mix in a separate bowl a teaspoon each of red and black pepper. If you decide to use sweet paprika, then you can take more.


Add to pepper crushed garlic. Mix everything and spread the resulting mixture with lard. Wrap in foil and send to “ripen” in the refrigerator. Homemade boiled lard will be ready the next day. We hope this home recipe you will like it and will forever migrate to your culinary piggy bank.

Helpful Hints:

• To properly cook lard, in no case cut off the skin, due to it the whole piece will keep its shape. Even if you didn’t manage to clean it well, it’s better to cut it off before serving.
• For storage, cut a common piece of bacon into several small ones, wrap each of which in foil and send it to the freezer. In this way, you can keep it for 3-4 months.
• To boil such lard deliciously, do not use upper layer onion peel, as it can absorb the smell of soil or dampness, which in turn will be transferred to the finished product.
• Salo is best combined with boiled or fried potatoes, but just with a piece of black bread and a young green onion it will be wonderful, by the way, great snack for outdoor picnics.
• Buy fat only in the market, be sure to pay attention to the color - there should not be any yellowness, redness and grayness, only White color with a pink tint.

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 lard, and if you add a little “liquid smoke” to the brine, then it will have a flavor like smoked smoke.

Secrets of delicious lard in onion skins

The taste and aroma of lard depend not only on the method of preparation. Compliance with several 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. extra salt fat will never "absorb". 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 fat in freezer by 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 fat in onion skins hot salted, 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.
• IN onion broth dissolve the salt.
• 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.

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 until room temperature.
• Pat dry with a cloth.
• Pass the garlic through a press, mix with paprika and fragrant herbs. Rub the fat with this mixture.
• Wrap cling film and put in the refrigerator for a day.

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 salt enough without the hassle a large number of fat.

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

Salo in onion peel

I continue the series meat snacks. Over the past couple of months, I have cooked lard in onion skins several times, the most delicious recipe of all the ones I've tried. And I have considerable experience in handling this product: I twist rolls, salt with dry salting, and do it in brine. But this one is still out of competition. If you take good piece lard, in which there will be wide meat layers, then after salting to taste one to one ham. The meat is tender, very juicy, and the fat just melts in your mouth. And what a flavor! In a word, friends, do not miss the recipe and be sure to cook the lard in onion skins. What’s more, it only takes half an hour to prepare.

In terms of composition and method of preparation, the recipe for lard in onion peel is extremely simple. First we make a decoction, and then we cook lard with spices in it, the set of which can be changed to your taste.

Ingredients

To deliciously cook lard cooked in onion peel, you will need:

• undercuts or brisket (fat with layers of meat) - 1 kg;
• bay leaf - 2 pcs;
• black peppercorns - 1 tsp;
• allspice - 1 tsp;
• grain coriander - 2/3 tsp;
• cumin - 2-3 pinches;
• water - 5 glasses;
• coarse table salt - 5 tbsp. l. with a slide;
• onion peel - 3 large handfuls.

How to cook lard in onion skins. Recipe

Where to get onion skins enough? There are several options. If you plan to cook in advance, then collect the cleanings in a separate bag. If you want to do it right today, but there is no husk, ask the sellers in the vegetable rows at the market. Usually there is a lot of it and you can get a decent package for free. Husks need a lot to cover the fat from all sides. The more it is, the more intense the color of the finished fat will turn out.

I always wash the collected husks to remove dirt, soil residues, and dust. Pour boiling water for a few minutes, then rinse very thoroughly under running water. The husk will get wet, it will become clean and soft.

For my taste, the most the best fat with onion peel it turns out when there are meat layers in a piece. But this is not necessary, everything is up to you. I took a high piece of undercut (or peritoneum), in which meat and fatty layers alternate.

The skin must be cleaned of soot, scraped out to become light. I do this: I pour a piece lightly warm water and carefully scrape with a knife until the skin brightens.

All brown areas must be cleaned, if there are remnants of bristles, singe over an open fire. After cleaning, I rinse again, dry.

I'm making a spice tea. Pour a liter of water into a wide saucepan plus another 250 ml glass.

I pour five tablespoons of large table salt. I type with a small slide as shown in the photo. I put the pot on a low fire. By stirring, I dissolve the salt. If there is sediment at the bottom, I filter it.

Spices and seasonings are the ingredients that affect the taste of the finished product to a greater extent. The set can be any, choose at your discretion. But there must be black peppercorns, allspice and lavrushka. I added cumin and coriander to them. More options: Provence herbs, paprika, zira, white and black mustard, ready mix spices for meat or barbecue.

I bring the water to a boil, pour out the spices along with the bay leaf, boil for five minutes.

Salo is more convenient to cook by cutting into large pieces. I cut a kilo cut in half.

For cooking, use stainless steel, coated or cauldrons. Enamel may become dark in color. At the bottom of the cauldron I put half the onion peel. On it in one layer pieces of lard skin down.

From above I throw a husk to completely cover the surface.

I pour out the boiling brine. It needs so much that the fat is completely immersed in the brine. Otherwise, it will salt unevenly, the color will also be different.

I put the cauldron on medium fire. As soon as the brine begins to boil, adjust the heat so that the boil is moderate. Cover with a lid and cook for 15-20 minutes. I turn over a couple of times while cooking.

I turn off the fire, leave the fat in the cauldron, without removing it from the brine. When it cools to room temperature, take it to a cool place or put it in the refrigerator until next day. During this time, the fat will absorb all the flavors, take as much salt as you need and turn into a pleasant golden color. It is possible to withstand more, I somehow had almost two days in the refrigerator, and for my taste from long-term salting it only became tastier.

Garlic is another essential ingredient. I rub it with fat after it marinates for the right time. I take it out of the cauldron, dry it and squeeze more garlic directly onto a piece through a press.

I rub it on all sides except for the skin. Well, now it remains to withstand a few more hours for the garlic to soak in, and you can try.

If you are preparing a large portion, then after rubbed with garlic, wrap each piece in foil or put in a tight bag and freeze.

How many times I have cooked lard in onion peel, it always turns out delicious, very tender and fragrant. So friends, the recipe has been tested repeatedly, the best and very simple. Try it and see for yourself that with this detailed description how to salt lard in onion peel, you will succeed, and the finished product will be tastier than store delicacies. Happy cooking and Bon appetit! Your Plushkin.

Detailed cooking recipe in video format

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".

Boiled lard in onion peel can be served at the table 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.