Salo boiled in onions. Boiled lard in onion peel according to recipes at home

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.

Salo in onion peel - the most delicious recipe

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:

• 1.2-1.3 kg of fat;
• 210-220 g of salt;
• Bay leaf;
• cleaning from onions;
• dry adjika;
• mustard seeds.

Sequencing:

1. Wash the lard and cut it into pieces.
2. Rinse the onion peels and put half in the bowl of the device, place the lard on top, covering with the rest of the husk.
3. Pour water, pour salt, put bay leaves and close the lid by setting the "Extinguishing" mode.
4. After an hour, turn off the multicooker and leave the workpiece in it for another 8 hours.
5. Remove the pieces, dry, rub with a mixture of mustard seeds and dry adjika.

Advice. In order not to waste extra time on the selection of spices, you can buy a ready-made composition for salting lard, which has all the necessary components.

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.

Description

This recipe has been waiting for me for a long time. And finally, today I will tell you, dear friends, how to pickle delicious. In the meat pavilions, such yummy is not a small amount of money. To be honest, I always thought that such bacon is prepared according to a complex recipe. And it turns out to be so simple.

We do not often eat salo, but sometimes we want a piece, especially in winter. I was lucky to receive a parcel with homemade pork from relatives. it immediately found its own course, but with the bacon, it couldn’t decide what to do with it. There is already a jar of salted lard with pepper (I saved it for the winter). At the time, I turned up a recipe for lard in onion skins. We will try. The photo shows that the fat practically does not contain any layer of meat. Maybe that's good, it won't go away so fast. But still, such fat goes with a bang with meat layers.

Ingredients:

How to cook:

It may seem strange to some, but fat is a very useful product. But this does not mean that it should be eaten in kilograms. Everything is useful in moderation.

1. Rinse the peeled onion peel under running water, and place the onion in a bag and put it in the refrigerator. We take an ordinary saucepan, of medium size, pour water (1 liter) and send it to the fire. After boiling water, add the husk to it and cook for 5 minutes.

Then you need to add spices and salt to the pan.

Cook over medium heat for about 15 minutes. It is desirable that the water completely covers the fat. After a while, turn off the fire, cover the pan with a lid and leave the fat in the brine for a day, no more.

3. The next day, remove the fat from the brine, wipe with a paper towel and rub generously with crushed garlic. If you like it spicy, garlic can be combined with allspice. Then wrap each piece of bacon in a bag or, best of all, in foil and refrigerate for a day. The lard will be saturated with garlic, it will become fragrant, which you can dine on. Place the rest of the pieces in the freezer.

In winter, it goes especially well, but with Borodino bread and onions.

Bon appetit and good recipes!

It happens that you want lard, it’s already dark in your eyes, and the lard is over ... It will take a week to pickle, but you want lard now! The option to buy at the bazaar is not even considered, well, there is no delicious homemade lard there. And just in such situations, the recipe for bacon in onion peel comes to the rescue. The cooking method differs from the traditional one, but it allows you to quickly prepare fragrant, tender and unrealistically tasty lard. Salo is prepared in onion peel, due to which its surface acquires an amazing, very appetizing orange color. Definitely try it, you won't regret it!

Ingredients:

• 700-800 gr. fresh fat
• marinade:
• 1 liter of water
• 2 handfuls of onion skins
• 5 tbsp rock salt with a small top
• 2 tbsp Sahara
• 6-7 allspice peas
• 3-4 bay leaves
• a pinch of cumin
• dressing for lard:
• 6 garlic cloves
• pepper mix to taste

• To cook bacon, we still have to go to the market for fresh lard. We choose lard with a meat streak. We also need onions, or rather onion peels.
• Let's cook the onion marinade first. To do this, put the onion peel in a colander, rinse under running water. Squeeze, put in a saucepan, pour a liter of water. We put salt, sugar, lavrushka and spices.

• I draw your attention to the fact that the amount of salt should be adjusted depending on what kind of fat you bought. If lard is without meat streaks or there are very few of them, then we put salt according to the recipe (lard, more than necessary, will not take salt). The situation is completely different if there are a lot of meat streaks in the fat. As you know, meat can take a lot of salt, so we reduce the amount of salt, for example, instead of 5 tablespoons, put 3-4 tablespoons.
• We put a saucepan with onion peel and spices on the fire. In the meantime, wash the fat, cut into two pieces.

• Put the fat in boiling water. If there is not enough husk, then we can first boil the husk for several minutes so that it boils a little, and only then we put the fat.

• Cook the salo in onion skins for 15-20 minutes.
• Then turn off the fire, leave the fat itself in the onion marinade for 10-12 hours. At the same time, we press the fat on top with a plate so that it is completely covered with onion broth.
• After 12 hours, we take out the fat from the marinade. The lard should be blotted with a paper towel to remove any remaining moisture. The result is such beautiful orange pieces.

• Now let's prepare the topping. We clean the garlic and three on a fine grater. If you like it spicy, you can increase the amount of garlic. Mix garlic with a mixture of peppers (ground black, white, red), add your favorite herbs and spices. I must say that the preparation of powder is a creative process and depends entirely on your passions and inspiration. But if you are not sure about the choice of spices, then for the first time it is better to limit yourself to a standard set (pepper and garlic). And then you can experiment.
• Rub each piece of lard cooked in onion skins with the prepared mixture.

• We wrap the pieces of lard in parchment paper, leave for 3-4 hours at room temperature, so that the lard is quickly saturated with the aroma of garlic and spices. Then hide in the refrigerator for storage.

• Ready bacon, cooked in onion peel, thinly cut and serve. Mmmm, yummy, foreign hams are resting)))

Although fat is considered a high-calorie product, many people love and respect it. Nutritionists have always had an ambiguous attitude towards this snack, either it is blacklisted or recommended in moderation, denoting its usefulness by the presence of unsaturated fatty acids. Well, their job is to advise. And we will not pay attention to such different conflicting comments and will prepare a product loved by all peoples. Each nationality has its own traditional recipe for salting it. So many countries, so many ways. Yes, and each hostess has her own, the most delicious option. It can be bacon in brine, and boiled in onion peel, and brine, and rolls, and spread, and so on and so forth. The recipe for cooking with a photo step by step, which I share is quite simple, neither in time nor in budget. Great for snacks, outdoors, and it’s not a shame to serve on the festive table (men will appreciate it!). I know that many housewives have such a recipe, and it rightly takes pride of place, because it is quick and easy from the category. The appetizer is soft, juicy, smoked in appearance. And if you use “liquid smoke”, then the taste cannot be distinguished from smoked smoke.

I will not impose an additive in the form of "liquid smoke" on you. I think many will be against it. It is not necessary, you can successfully pickle without it, just the taste of smoked meat will not work. For those who doubt, I want to explain a little what this liquid is. It is a purified aqueous solution of hardwood smoke condensate. That is, in principle, the product is quite natural. Of course, it is not something that can be safely used in everyday life right and left, but sometimes you can, if you wish. Again, almost all smoked meats and other meat products that we buy in stores are made using it in production. Well, let's move on to the recipe, shall we?

What do we need to make bacon

• lard - 1 kg;
• water - 3 liters;
• bay leaf - 3 pieces;
• peppercorns - 6-8pcs;
• allspice - 3-4pcs;
• ground black pepper - 1 tsp;
• ground paprika - 1 tbsp;
• salt - 550g;
• garlic - 3 cloves;
• onion peel (from about 6-8 onions);
• liquid smoke - 1 tbsp. (optional).

How to cook boiled lard in onion skins

• Do not use a frozen piece for making snacks. The taste will be completely different. Cook only with fresh pork.
• Choose by color, lard should be pinkish-white, without yellowness.
• Onion peel gives a golden color to the finished dish. So don't skimp on it. I always measure with glasses, a full glass of husk per 1 liter of water.
• Salo should be well salted, do not be afraid to shift salt, it will not absorb excess. But if you undersalt, then you will feel it immediately both in taste and in appearance.
• I know that some do not like the skin and cut it off. It seems to me that this should not be done, it “fastens” the piece and it does not “break apart” during cooking, but you can cut it off from the finished, salted one.
• The shelf life of fat in the freezer is about 3 months, but our favorite product does not stay for so long.
• For those who love garlic very much, it can be recommended to grease pieces of lard with adjika or spices. You can also coat with mustard with grains. Sharpness and piquancy are provided.
• If not everyone has eaten and the slices remain, you can add it to scrambled eggs instead of bacon, for frying in borscht. Twist in a meat grinder or punch with a blender - the bread spread is ready. But you never know where you can apply such a tasty and versatile snack.

Check it out in practice, and you will certainly use this recipe more than once.

Slavic peoples love fat. Ytv has many health benefits despite being high in fat. The norm for a person is 80 grams of fat per day.

Salo contains arachidonic acid. It strengthens the immune system and promotes the production of hormones in the body. Salo recipes in onion skins are varied: the product can be boiled, salted or smoked.

Salo in husk with garlic

Give preference to a product that has meat layers. Another advantage of the recipe is that the fat is well cooked and does not contain harmful substances. The recipe describes in detail how to properly cook lard in onion skins.

Required Ingredients:

• 2 cups of husk;
• 1 kg. fat with a layer of meat;
• a glass of salt;
• 12 cloves of garlic;
• 10 peppercorns;
• ground pepper;
• 3 bay leaves.

Cooking:

1. Rinse the husk and place in a bowl of water. The husk should be completely covered with water.
2. Bring the pot with the husk to a boil and keep on low heat for 15 minutes.
3. When the water turns red, salt and add spices, 4 cloves of garlic, mix well.
4. Rinse the lard, scrape the skin with a knife, cut into several pieces and rub with a mixture of three chopped cloves of garlic and pepper.
5. Put the pieces in the onion broth so that they sink into the pan. If there is not enough liquid, pour in boiling water.
6. Cooking fat over low heat should last 1.5 hours.
7. Cover the finished fat with a lid and leave in the pan until it cools down.
8. Take out the bacon boiled in onion peel and wipe it with a napkin.
9. Pass the rest of the garlic through the press and mix with ground pepper.
10. Rub the prepared lard with the mixture. You can make small cuts in pieces and fill them with a mixture.
11. Transfer the lard into a deep bowl, put a flat plate on top, which is smaller in diameter than the diameter of the bowl. Put a load on a plate and put the bowl away for 12 hours in a cool place.

Wrap delicious lard in onion skins in foil and store in the freezer.

Ingredients:

• ground pepper;
• 1 kg. fat;
• 3 handfuls of husks;
• 1.5 cups of salt.

Cooking:

1. Cut a piece of lard into squares, but not completely. Rub the lard with salt and pepper, leave for half an hour.
2. Pour a thick layer of salt on a baking sheet, put lard on it and put in the oven at full power for 20 minutes, then reduce the heat and bake for 1 hour.
3. Squeeze the garlic and dilute in a little water.
4. Remove the pan with bacon 10 minutes before the end of cooking and rub with a mixture of garlic and water. Put it back in the oven.
5. The finished fat should cool on salt for 30 minutes, then it can be transferred to a plate and left to cool further. Put the completely cooled fat in the refrigerator. You can cut it into squares or wrap it in a roll.

This is one of the most delicious lard recipes in onion skins. Make a marinade with black pepper, mayonnaise, paprika and salt. Rub the resulting mixture with lard, leave to soak for an hour and then bake.

Salo in onion skins with liquid smoke

Salo is smoked and boiled, with an unusual taste and aroma. You can pickle the product with the addition of liquid smoke.

Ingredients:

• 2 bay leaves;
• 600 g of fat;
• 2 cups of husk;
• 3 art. l. liquid smoke;
• 4 cloves of garlic;
• 7 art. l. salt;
• pepper mixture.

Cooking:

1. Put the husk, bay leaves, salt into the water. Boil 5 minutes after adding liquid smoke.
2. Put the fat in the brine so that it is completely covered with liquid.
3. After boiling, cook over medium heat for 20 minutes.
4. Leave the fat in the pan, let it cool.
5. Sprinkle the cooled bacon with a mixture of peppers and squeezed garlic.
6. Put the pieces of lard in a bag and mix well so that the garlic is evenly distributed over them. Send to the freezer.

If prepared correctly, lard will be an excellent appetizer on the table.

Salo with adjika in the husk

Another way to hot-cook salted bacon with husks, but with the addition of spicy dry adjika.