Salt lard in onion skins. Salo in onion peel

Svetlana Burova's recipe:

We suggest preparing salted brisket or pork meat layers with instant lard in onion skins for breakfast.

This appetizer is more advantageous than store-bought smoked bacon or sausage. And besides, cooked with your own hands, at home.

Layers or brisket in onion skins with garlic and spices

I immediately cook two or three pieces of such pork layers in the husk, leave one in the refrigerator for cutting, and put the rest in the freezer. As needed, the next piece simply migrates to the refrigerator and is used for its intended purpose.

Fresh brisket is better to choose meat, where there is less fat. Such a treat can be eaten not only for breakfast with a piece of homemade freshly prepared white or black bread, but also proudly served as a sliced ​​​​cut to the festive table.

There are many ways to prepare delicious lard and layers, which can be divided into two groups: long salting and quick cooking.

Pork lard can be salted dry (with salt or spices), wet in brine and hot (this is the case when lard or layers are boiled in brine, steamed or baked in the oven). In addition, lard and layers can be smoked hot or cold.

All options are delicious and loved. But in our family, the recipe for making lard or pork layers in onion peel is considered special. Such boiled bacon or brisket in onion peel can be tasted the very next day, as it cools down.

This is the recipe I would like to share with you today. It turns out that in a decoction of onion peel, you can not only paint eggs for Easter, but also cook delicious homemade lard.

Ingredients:

• Pork layers - 1 kg. (2 pcs.) I got enough meat parts of the layer
• Onion peel - 5 handfuls
• Water - 2-3 liters
• Salt - 2-3 tbsp. l.
• Garlic - 7 cloves (the amount of garlic may increase or decrease to taste)
• Seasoning for salting lard - 1 pack. (50 gr.)
• A mixture of black and red ground pepper - 2 tbsp. l.
• Baking paper - for storing the finished brisket.

How to cook meat layers with lard in onion skins:

The photo shows a mixture of celery roots, parsnips and parsley - in the course of cooking lard in onion peel, I did not use this seasoning. I considered the above two seasonings sufficient.

Rinse pork layers under running water.

Pour water into the pan, add the washed onion peel and lay out the layers.

We put the pan on the fire and bring to a boil, remove the resulting foam. Salt. The water must be salty enough.
We cook lard with meat in onion peel over medium heat so that the broth boils - 1.5 hours.

During cooking, the layers become a beautiful dark brown color from onion peel, in appearance these pieces look like smoked ones.

When the cooking time is up, let the layers cool down right in the broth.

Then we take them out of the onion broth on a dish.

Look at the photo, what a beautiful brisket in the husk turned out!

We squeeze the garlic through a press and carefully rub each piece on all sides so that they are completely saturated with garlic aroma.

Then sprinkle the pieces of the layers with a mixture of peppers, grind, and also add the seasoning for salting the lard to the layers, also carefully rubbing into the lard.

The aroma of this brisket is just crazy, and you want to cut off a piece and eat it with a piece of bread. But we need to wrap each grated piece of pork belly in baking paper and send it to cool in the refrigerator.

Boiled pork layers are very beautiful, fragrant and insanely tasty.

For breakfast, it's the best…

Such a tasty and quick salted bacon in onion peel with garlic and spices is very popular in our family, it is very easy to cook them.

If you like undercuts, then you simply must cook it according to this method. Salo in onion peel is the most delicious recipe that even an inexperienced cook can make. The dish turns out to be very satisfying and has an attractive appearance. Follow the sequence of actions, and underlining will delight all family members with its incredible taste.

A simple recipe for lard in onion skins

This method is characterized by a minimum set of ingredients and ease of preparation. Such lard is much healthier and tastier than what is made in a frying pan. It contains all the beneficial 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 of fine salt;


• 3 bay leaves;


• a glass of onion peel;


• a teaspoon of allspice (peas);


• garlic (whole head)

The preparation of boiled lard in onion peel should begin with the preparation of the main ingredient. The undercuts must be washed and dried with a 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 drain 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 a gas stove for 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 coriander;


• 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.

The preparation of this recipe for lard in onion peel should begin with cleaning the undercut. Pay special attention 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 from onions;


• bay leaf optional.

Wash well and peel the skin with a 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 the hallmark of your table.

Video recipe for lard in onion skins

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.

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

1. 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.
2. 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.

3. 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 4 tablespoons.
4. We put a saucepan with onion peel and spices on the fire. In the meantime, wash the fat, cut into two pieces.

5. 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.

6. Cook the salo in onion skins for 15-20 minutes.
7. 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.
8. 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.

9. 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.
10. Rub each piece of lard cooked in onion skins with the prepared mixture.

11. 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.

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

For some reason, most people associate salo with Ukrainian cuisine. This product is indeed very revered by Ukrainians, but, oddly enough, they first began to eat it in ancient Rome. About three thousand years ago, the Romans decided to feed slaves with cheap and high-calorie pork fat. 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 a wonderful recipe, use and cook boiled lard in onion skins 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.

TIME: 40 min.

Easy

Servings: 8

Ingredients

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

Cooking

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 the dishes orange and after cooking it will take a long time to wash.


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 in enough cold water 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 of it.


Add crushed garlic to pepper. 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 that you will like this homemade recipe and will forever move into 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 fat deliciously, do not use the top layer of onion peel, as it can absorb the smell of soil or dampness, which in turn will be transferred to the finished product.
• Lard 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, an excellent snack for picnics in nature.
• 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 with a pink tint.