The best boiled lard. Boiled lard - a snack in Ukrainian How to cook salted lard

Lard is a special product that leaves no one indifferent. It not only has an unusual taste, but is also very beneficial for the body. Some doctors even recommend consuming it in small quantities every day. That is why we advise you to study the material and.

If you are a fan of this product, then you should also like delicious boiled lard, the recipes for which we have selected for you.

Lard boiled in a bag

Boiled lard prepared according to this recipe in a bag turns out to be so tender that it may appeal not only to lard lovers, but also to those who are in principle indifferent to it.

Ingredients:

• pork belly – 1 kg;
• garlic, salt and ground black pepper.

Preparation

Cut a piece of lard into small pieces, about 200 g each. Rub them well with garlic, salt and pepper and leave to marinate overnight. After that, put each piece in a bag and close it tightly, and then wrap each package in another bag and tie it well again.

Place all the packages in a saucepan with cold water and cook the lard over low heat for about 2 hours. Then turn off the heat and leave the pieces in the broth until they cool completely. When the lard has cooled, remove it from the bags, wrap it in parchment paper and store it in the refrigerator. When serving, cut into thin slices.

Boiled lard with garlic

The recipe for boiled lard with garlic is very simple, but the result is such that you will simply lick your fingers. Wash the prepared piece of lard and place it in a pan with cold water so that it completely covers it. Add to it 10 black peppercorns, 5 allspice, several bay leaves and one onion.

Place the pan on the fire and cook the lard for 40 minutes. Then take it out and let it cool. Meanwhile, chop 5 large cloves of garlic. Make cuts in the cooled lard, insert chopped garlic into them, thoroughly rub the piece with salt and ground black pepper and put it in the refrigerator for several hours.

Many people like to eat lard with onions, and if you are one of them, then you will be interested in how to make boiled lard in onion peels.

Ingredients:

• lard with meat layer – 800-1000 g;
• water – 1 l;
• garlic – 5-6 cloves;
• salt – 1 tbsp.;
• bay leaf – 3-4 pcs.;
• onions – 7-10 pcs.;
• allspice – 4-6 pcs.

Preparation

Remove the skins from the onions and wash them. Pour salt into the water, bring to a boil, then place the husks in it and cook for 5 minutes. Place the lard in the boiling brine until completely covered, bring to a boil, reduce heat and cook for another 10 minutes. After this, turn off the heat and leave the lard in it for another 15 minutes.

Transfer it to a plate and let cool. At this time, chop the garlic, bay leaf and peppercorns and combine it all. Make cuts in the lard and rub it with spices. Wrap the piece in foil and put it in the freezer. When the lard freezes, cut it into thin slices and serve.

Lard boiled in soy sauce

If you prefer non-standard combinations, then you will like the recipe for cooking boiled lard in soy sauce.

Ingredients:

Preparation

Boil a whole piece of lard for 5 minutes, then rinse and cut into 3x5 cm pieces. Tie each of them well with kitchen twine. Chop the green onions coarsely and the ginger into rings. Heat oil in a pan and fry them until fragrant. Then add 2.5 tbsp. water and cook for about 10 minutes. After this, pour in the soy sauces and wine, bring the brine to a boil, and then dissolve the sugar in it.

Place pieces of lard in a saucepan, boil over high heat for 5 minutes, then reduce heat and cook for another 2-2.5 hours.

I bring to your attention a recipe for the best boiled lard. Previously, I couldn’t even think that I would like boiled lard, but after preparing it according to this recipe, I realized that it was incredibly tasty. The peculiarity of this dish is the preparation of lard in onion skins: it gives an appetizing golden hue and special notes of taste. Homemade lard turns out soft, tender and aromatic. Everything is prepared simply, without unnecessary complications. This dish will certainly delight you with its spicy taste and will diversify the holiday table with meat snacks. If you love lard, then be sure to prepare it in this original way.

Ingredients:

• 1 kilogram of fresh lard;
• 1 liter of cold plain water;
• 150 grams of salt;
• 2 heads of garlic;
• 5 bay leaves;
• 1 teaspoon black peppercorns;
• 1 teaspoon coriander peas;
• a pinch of allspice (corns);
• 3 handfuls of onion peels;
• garlic to taste;
• seasoning for lard to taste.

The best boiled lard. Step by step recipe

1. First, let's prepare the marinade. To do this, pour dry onion peels into a convenient saucepan, add salt, black peppercorns, bay leaf, allspice and coriander peas.
2. You can use any spices, based on your taste: the amount of spices can be adjusted to the spiciness and piquancy of the dish. With lard you can use ginger, red paprika, hot chili pepper, ground black pepper, dry ground basil, coriander, saffron and cloves.
3. You can use one or more types of spices to create a mix of flavors.
4. Garlic should be added whole, not peeled, but before that you need to cut off the tails and rinse under cold running water. In order for the garlic to release its aroma, you need to make holes in it with a knife.
5. Pour water into a saucepan with all the ingredients and put it on the fire. When the marinade boils, boil it for another five minutes.
6. While the marinade is preparing, prepare the lard: it needs to be cut into small pieces, about three centimeters thick.
7. For this recipe, I like to use lard with a layer of meat: pork chops or brisket. You can make it according to your choice, in any case it will be very tasty.
8. When the marinade has boiled for five minutes, you need to add chopped lard to it. It must be placed so that it is completely covered with marinade. Cover the pan with a lid, from the moment it boils, over medium heat, boil the lard for ten minutes.
9. If your marinade does not completely cover the lard, then add a little boiled water, but do not overdo it, so as not to spoil the taste of the marinade.
10. When the lard is boiled, it must be removed from the heat and left to cool at room temperature. When the lard has cooled, it should be placed in the refrigerator for twenty-four hours.
11. When the lard is marinated in the refrigerator, each piece needs to be removed from the pan and wiped well with a paper towel: this will remove excess moisture.
12. After this, take the garlic, peel it, crush it with a press and mix with the lard seasoning, mix well until smooth. Lightly coat each piece of lard with a prepared homogeneous mixture of garlic and seasoning.
13. Ready lard should be stored in the refrigerator in a closed container.

The best boiled lard turns out amazing and rich, very tasty. It looks simply amazing: the onion skins give it a very beautiful color. The cooking recipe is really simple, even a novice cook can handle it. Before serving, the lard must be removed from the refrigerator, cut into thin slices - and can be served with black bread, mustard and fresh vegetables. Lard just melts in your mouth - this delicacy is perfect for the holiday table and is one of the first to be scattered among meat snacks. On the “Very Tasty” website you can find a lot of interesting recipes. Bon appetit!

Lard is not only a very tasty product, but also healthy. At one time, its benefits were in doubt, lard was in disgrace: it was accused of all sins, that, they say, cholesterol increases because of it, and excess weight appears, and the stomach hurts. But then this delicious product was rehabilitated, scientists found that lard is unique thanks to a number of valuable fats contained in it, arachidonic acid - the most important participant in the metabolic process in the body, vitamins A, E, D and carotene. Of course, you shouldn’t abuse it, everything is good in moderation. But it’s quite possible to treat yourself to a couple of pieces of delicious lard a day.

The taste of lard depends on many factors. The age of the lard, the quality and, of course, the salting. There are dozens of recipes for salting lard, all of them are varied, extremely tasty and aromatic. Store-bought lard cannot compare in taste to homemade lard; the latter will always be better. There is nothing difficult about salting lard, the main thing is to strictly follow the recipe. If you want to pickle lard at home, then these recipes and tips are for you.

Before salting, you need to acquire lard that you will salt. You need to choose it carefully; even the most successful salting will not save bad lard.

How to choose lard for salting

• Choose lard that is not very tall; the thicker the lard, the older and tougher it is; the optimal size is considered to be from 3 to 6 cm.
• When purchasing, the lard should be white, not yellow. White lard is fresh lard. Alternatively, a soft pink color.
• Choose “beautiful” lard. If you want it with a layer, make sure that the lard ends up looking good in cross-section.
• The skin should be thin, yellow-orange or pinkish in color, without bristles.
• Fresh lard does not have a specific smell, and a knife can easily be cut into it.

The lard should be washed at home under cold running water, dried thoroughly, and only then can salting begin. If you do end up with wide lard, then it must be cut into thinner layers, otherwise it will not cook as it should.

How to pickle lard at home - recipes

Recipe 1 - Classic recipe

• Before salting, you need to prepare the lard - cut it into pieces 10-15 cm long and 4-6 cm thick.
• Next, you will need dry spices; to salt lard, you can use any usual seasonings: black pepper, red pepper, suneli hops, garlic, dry dill, bay leaf, marjoram, cardamom, cumin and many others.
• The lard is rubbed with salt and spices on top, quite tightly.
• The dishes in which the lard will be salted are also smeared with spices.
• Next, the lard is covered with a lid and put in the refrigerator for 3-4 days.
• When the time is up, take a sample. If the lard turns out to be tasty, remove the remaining salt and spices with a knife and paper. If the lard still lacks something, the taste is not rich enough, leave it to ripen further.

Recipe 2 - Simple

Even a child can salt lard this way. This recipe is more suitable for salting pure white lard without a layer for a long time, but lard with a layer will also turn out tasty. To do this, the lard is generously rubbed with salt, placed in a jar or container and sent to the refrigerator.

Within 3-4 days the lard will be ready. The piece will just need to be cleaned and wiped of salt. This lard will appeal to those who appreciate the pure taste of the product.

Recipe 3 - In saline solution

This recipe is similar to the first one, but there is a significant difference; in this case, the lard is not salted dry, but in brine.

• Layers of lard are sprinkled with your favorite spices, black pepper and bay leaf are a must.
• A liter or a little more water (depending on the amount of lard and the volume of the container where it will be salted) needs to be brought to a boil, and a glass of salt dissolved in it.
• The lard is poured with hot brine; when it cools down, it is put into the refrigerator.
• Salting lasts 3-4 days, after which the lard is considered ready.
• Lard can be removed from the brine or stored directly in it.

Recipe 4 - Salting boiled lard

• Pour cold, clean water into a small saucepan.
• The onions are peeled, which is then placed in a pan, which will later give the lard a beautiful golden color. The husk does not affect the taste of the lard, so you can experiment and give the lard either a light yellow tint or a deep orange color.
• Water with onion skins is brought to a boil, salted and fresh lard is sent there. There should be enough salt; it is difficult to over-salt lard; as a rule, it takes as much salt as it needs.
• Don't forget to put a bay leaf on the cut.
• When the lard is cooked it should be completely covered with water. 10-15 minutes of boiling is enough, after which the lard can be taken out and cooled.
• Cold lard is coated with ground black pepper and it is ready to eat. Boiled lard is very tender and suitable for any teeth.

Recipe 5 - Lard in brine

Brine is a strong saline solution. He prepares like this:

• Add small portions of salt to the prepared water and mix.
• When the salt stops dissolving as well as before and begins to settle to the bottom, despite stirring, the brine is ready. It must be strong and cool.

• The lard is cut into small pieces and placed tightly in a glass jar. When laying it, it should be topped with garlic, bay leaf, and black peppercorns.
• The lard is poured with cold brine so that the solution protrudes by 1-2 centimeters.
• The jar is closed with a lid and left in a dark place at room temperature for a week.
• Such lard can be stored for a very long time in the refrigerator without loss of taste or spoilage.

Recipe 6 - Salting lard in 1 day: express method

It happens that you crave lard to the point of trembling. Why wait a whole week in this case? Here even three days will seem like an eternity. Lard can be salted in one day, it turns out very tasty.

Boiled lard is a favorite delicacy among all Slavic peoples, although it is, of course, especially popular in Ukraine. It is served to the table along with black bread, using it as a hearty snack. Boiled lard can also be added to salads and soups, and complemented with meat dishes and side dishes. The recipes for this delicacy are simple and straightforward, so you can start preparing it right away without fear of failure.

Many people prefer boiled lard, because it retains many useful substances, and there are significantly fewer calories in such a treat than, for example, in cracklings. Doctors and nutritionists say that even one piece of lard a day will be an excellent prevention of heart disease. At the same time, all the fats it contains are easily processed by the body, so you don’t have to worry about your figure.

Boiled lard without any spices is unlikely to seem tasty to anyone, so chefs all over the world are coming up with more and more new sets of seasonings for preparing this product. All recipes always contain salt and garlic; ground pepper and peppercorns, paprika, coriander, dried herbs and Provençal herbs are also often added. In stores you can even find special seasonings for lard, which are already collected in one bag.

Lard is served cold, cut into small thin pieces. Along with it, you can offer guests black bread, salt and fresh green onions.

Secrets of making perfect boiled lard

Boiled lard is a delicious Ukrainian appetizer that will decorate any feast. On a holiday table, it is best served with alcoholic drinks, and at home, the dish will sell as a hearty snack. If the recipes how to cook boiled lard, it seemed not enough for you, remember a few more culinary secrets about this delicacy:

Secret No. 1. To make the treat truly tasty, it is important to choose the right lard before cooking it. It must be white, without yellowness or dark spots. The skin should also be light. Be sure to pay attention to the smell of the product - it should be fresh, without signs of rotten meat.

Secret No. 2. It is recommended to store the finished lard in foil. This way it will stay fresh longer and retain its taste and aroma.

Secret No. 3. In order to prepare tasty lard, you will need a large amount of salt. Don’t be afraid to over-salt the dish – it will take exactly as much seasoning as needed.

Secret No. 4. Boiled lard will taste best if it contains at least small layers of meat.

The lard according to this recipe is not actually smoked, but the taste and color are practically no different from smoked lard. You don't need the onion itself for cooking - just the peel. In this case, it is recommended to take the peels of old onions - they give off their color better. The total cooking time will take approximately 3 hours, then the dish can be served to guests. It will look great on the holiday table. It is best to cook lard with husks in a large saucepan, and in a small saucepan you will have to turn it over occasionally.

Ingredients:

• 700 g lard;
• 4 onions;
• 5 peas of allspice;
• 1 liter of water;
• 50 g salt;
• 4 cloves of garlic;
• Salt pepper.

Cooking method:

1. Wash the onion skins and lard thoroughly and dry.
2. Pour a liter of water into the pan and add salt.
3. Place the husks in a saucepan and cook for 10 minutes.
4. Place the lard in a whole piece onto the husks and continue cooking for another 45 minutes.
5. Remove the pan from the heat and leave covered for 10 minutes.
6. Mix all the spices, peel the garlic and cut into halves.
7. Place the prepared lard on a plate and sprinkle with spices on all sides.
8. Place the garlic clove halves evenly over a piece of lard.
9. Wrap the lard in foil and leave in the freezer for 2 hours.

Interesting from the network

For this recipe, you must choose lard with meat streaks. With the help of the most ordinary package, it can be turned into a real delicacy that will cause sincere delight among all tasters. How much salt is needed is not indicated in the recipe - you need to generously rub a piece of lard with it, adjusting the amount at your discretion. Before cooking, be sure to remove the air from the bag of lard. The fat that remains in the bag after cooking can be used for frying.

Ingredients:

• 500 g lard;
• 6 cloves of garlic;
• 1 tsp. Provençal herbs;
• 1 tsp. black pepper;
• 1 tsp. ground paprika;
• Salt.

Cooking method:

1. Wash the lard, let it dry, then make several cuts.
2. Place whole cloves of garlic into the cuts.
3. Rub the lard well with salt and all the other seasonings specified in the recipe.
4. Let the lard sit for 2 hours, then transfer it to a bag and tie tightly.
5. Place the tied bag in two more similar bags and tie them too.
6. Boil a sufficient amount of water in a saucepan, add lard in bags.
7. Cook for 2 hours, cool the lard directly in the bag, and only then remove it to a plate.

The simplest recipe for boiled lard, which is perfect for beginner cooks. If desired, you can supplement it with your favorite spices, but even without them the dish will turn out tasty and aromatic. Push the garlic as deep as possible into the lard. It's best to cut it into halves or quarters, although small cloves can be used whole. Ready lard should be stored in the refrigerator - it is only marinated in the freezer.

Ingredients:

• 500 g lard;
• 1 head of garlic;
• 500 ml water;
• Salt pepper.

Cooking method:

1. Scrape the lard with a knife, rinse, and stuff with garlic.
2. Boil water in a saucepan and salt it well.
3. Place the lard in the pan and wait until the water boils again.
4. Cook the lard for 20 minutes with the lid closed, then remove from the saucepan and let the water drain.
5. Wrap the lard in cling film and keep in the freezer for half an hour.

Now you know how to cook boiled lard according to a recipe with a photo. Bon appetit!

Lard is one of the main products of the Slavic people. It is often used to prepare various dishes, added to minced meat, used as fat, etc. However, the most popular way of preparing it is salting. At the same time, there is an incredible number of different recipes that differ from each other not only in spices, but also in the method of salting.

Peppercorns 10 pcs;

Salt 5 tbsp. spoon;

Various spices to taste (you can make a mixture based on red pepper).

First you need to rinse the lard and let it dry. After this, it is cut into large pieces, approximately 7-10 cm. Next, to prepare boiled lard, you need to boil a liter of clean water, into which you put all the ingredients except the spice mixture. You should also put lard there and cook it for 15 minutes.

When the required time has passed, the finished lard can be taken out and dried with a napkin, and then rubbed with a mixture of spices. After which the boiled lard can be placed in the refrigerator.

The second recipe involves using. For preparation you need:

Lard 0.5 kg;

Mayonnaise 1 tbsp. spoon;

Salt 1 tbsp. spoon;

Garlic 1 head;

A mixture of various herbs;

Bay leaf;

A plastic bag, but a thermal sleeve is better.

To prepare boiled lard according to this recipe, you need to wash and dry it. After that, the lard is cut into pieces of 10-15 cm and punctures are made in it, which are stuffed with garlic.

Then the lard is rubbed with this mixture and each piece is placed in a separate bag. Such bags must be tightly tied, expelling the air from them, and then placed in a container of boiling water for 2-3 hours. After the allotted time has passed, the boiled lard is taken out without opening the bags, cooled, and then placed in the refrigerator for a day. The next day the packages are opened. Ready lard can be stored in the freezer, and the resulting fat can be used to prepare various dishes. This recipe was used in ancient times, but thick fabric was used instead of bags. At the same time, the resulting fat was also used for food, spreading it on bread.

Boiled lard differs significantly in taste from salted lard, and according to real gourmets, it is the most delicious and at the same time soft.