How to cook salted lard. Salted lard in onion skins

Few housewives know how to properly salt lard at home. And in vain: salted lard is a product that is not only tasty and satisfying, but also very beneficial for the human body. Although previously this benefit was often questioned.

Now scientists have proven that animal fat contains substances important for the functioning of many organs, and therefore eating lard is important and necessary for everyone. But just don't overdo it. Excessive consumption of absolutely any product, even the most beneficial, can, of course, be harmful.

Today we will tell you how to choose the right quality lard for salting. And it’s delicious to cook at home with or without spices. You will learn that salting lard at home is not difficult.

Cook traditionally with our recipes Ukrainian dish you can quickly and deliciously. To begin with, you should keep in mind that homemade salted lard has different tastes. And they depend on a huge number of factors:

1. choice of salting option;
2. selection of the product itself;
3. age, etc.

How to choose the right lard for salting

To make delicious salted lard at home, first. What you need to do is choose the right product for pickling.
How to choose a product, several useful tips.
1. The optimal size of a piece of lard for salting is from four to six centimeters in thickness. Remember, the thicker the product, the tougher and older it will be.
2. Pay attention to the color of the lard intended for salting. The product should be white or pale pink. Yellow indicates that the product is stale or was stored under improper conditions.
3. The skin should cut well, have a light orange color and be free of bristles. When it is easily and effortlessly separated from the main piece, the product good quality.
4. Smell: cut a piece. The fresh product has no specific odor either outside or inside.

How to dry salt lard with garlic and pepper

The name of the person who salted lard for the first time has sunk into oblivion. But the product appealed to many people. Most likely, the soldiers of Rome first salted it and took it with them on a long campaign.

In warm climates, salted lard did not spoil for a long time. It could not only be eaten with bread, but also various hearty dishes could be prepared from it. The tradition of salting pork fat has spread to all Slavic territories, the Baltic states and European countries.

You can salt lard yourself at home. The success of a business depends on choosing the “right” main product. You need to purchase it in pairs, preferably homemade from a trusted place. Frozen lard will not turn out very tasty.

The thickness of the piece is a matter of personal preference, but you should not salt pieces thinner than three to four cm.

For dry salting you will need:

• pork lard 1.2 - 1.5 kg;
• finely ground black pepper - 5 g;
• salt, necessarily coarse -100 g
• fresh garlic - 4-5 cloves.

How to dry-salt lard at home - step by step recipe with photo:

If the piece intended for pickling is not heavily soiled, there is no need to wash it. It is enough to clean the stained areas with a knife.

Separately, combine salt and pepper and mix.

Cut the lard into pieces. It is optimal to make pieces about 6 cm wide and 7-8 cm long. Roll the cut pieces on all sides in the resulting mixture.

Place it in a clean container and mix with chopped garlic. If there is any salt and pepper left, add the mixture on top.

Place the container in the refrigerator on the bottom shelf.

After a week, the salted pork lard with pepper and garlic is ready. A piece of black bread with salty, aromatic lard tastes better than a hamburger from a fast food cafe.

Recipes for salting lard in brine at home

And now about how to salt lard in brine and spices and what you need for this.

Attention! To ensure that the lard is well and quickly salted, choose thin pieces (up to 5 cm in thickness). If you salt a thick piece, cut it into several smaller pieces.

Cold salting of lard in brine in a jar

This salting option is considered classic and the salting period is 3-4 days.

• lard in the amount for one three-liter jar, if packed tightly in pieces;
• jar (3 liters);
• water – 1 liter;
• garlic – 4-5 cloves;
• allspice and black pepper (can be ground, or peas);
• salt – 6 tablespoons;
• laurel – 3 leaves;
• a pinch of spices (anise, cumin, coriander, cardamom).

How to salt lard in brine in a jar - recipe with photos step by step:

On a note! The spice mixture can be purchased at the store. Seasoning “For pickling” is perfect.

Pour water into a saucepan (it’s better to use a saucepan), add salt and mix thoroughly. Place the brine on the fire and stir until the salt crystals are completely dissolved in the water.

Crush the spices (coriander, peppercorns) a little with a spoon. If you take bulk spices, then, accordingly, there is no need to crush them. Add all the spices, except garlic, to the boiling brine, mix and immediately turn off.

Peel the garlic cloves and cut in half lengthwise. If you took large slices, then cut them into several longitudinal parts. Crush a little with a spoon. Add garlic to the cooled brine and stir.

We take a jar and put pieces of lard cut lengthwise into it.

Attention! The lard should be packed tightly into the pickling jar. At the same time, so that later there is an opportunity, if necessary, to get one or two pieces.

Pour the lard into the jar with completely cooled brine along with the herbs, spices and bay leaves that have settled to the bottom.
Shake the jar and leave it in the room without closing the lid for 2 hours.

Cover the salted lard in the brine with a lid and place it in the refrigerator for 5-7 days. The longer a jar of lard sits and salts, the correspondingly saltier it will be.

Homemade lard in brine will be completely ready in a week. Then you can eat it or continue to store it in this form in the refrigerator.

If you don’t like to eat wet lard, just removed from the brine, you can do the following:

• take it out of the jar, place it on a paper towel;
• After drying, sprinkle a little with any spices you like (just a little). Wrap in cling film and store in the freezer. You can store it at home in this form for more than a year.

Lard in brine - the most delicious recipe in onion skins

It turns out incredibly aromatic, strong in consistency, tasty. It is salted in this way quickly: just 1 day and the dish is completely ready.

To prepare take:

• 1.5 kg. fresh white bacon (preferably with layers of meat);
• salt 100 grams;
• 1.5 liters of water;
• 5 garlic cloves;
• 3 bay leaves;
• 9 black peppercorns;
• 4-6 peas of allspice;
• onion peel (50 grams is enough).

Step-by-step recipe for salted lard in onion skins:

Take a saucepan, 3-5 liters will be enough. Place the dry husks, previously removed from the onions and washed under water, on the bottom of the pan. Place pieces of lard on top of the husk. Top the product with salt, sprinkle with pepper, lay out bay leaves and chopped garlic.

Attention! To salt aromatic lard using a hot method, we recommend that before adding garlic to it, mash it a little with a knife or spoon.

Fill the contents of the pan with water and set to heat.

On a note! The lard will float in the water; to prevent this from happening, we recommend covering it with a plate on top.

When the brine in the pan on the stove begins to boil, wait 10 minutes and reduce the heat to low. Leave in the hot brine for another 15-20 minutes, then remove from the stove and leave to brew in any cool place for a day.

After the specified time, lard in onion brine prepared at home will be ready. The product remains to be taken out, dried, sprinkled with spices and eaten or stored in the freezer.

Hot salting of lard in a jar with garlic and spices

The product is salted in this way in 3-4 days.

For pickling, you need to prepare the following products:

• 0.5 kilograms of fresh lard;
• any spices to your liking (you can purchase seasoning “For salting lard” or make your own mixture of garlic, pepper,
• bay leaf, thyme, coriander, etc.);
• water – 1.2 liters;
• salt - 3 tablespoons with a small slide.

How to salt lard with spices in a hot way with garlic and spices at home:

Put water on the fire, bring to a boil, turn it off and let it cool completely to room temperature.
Peel the garlic, press the cloves a little with a spoon, and add to the water. Crush the peppercorns and other spice grains with a spoon, so they will release all their flavor to the brine. We put it all in water.

Attention! If you use purchased ground spices for pickling, they will be added to the dish last. After filling with brine.

Add salt to the pickling brine and stir until it is completely dissolved in the water. Pour the brine into a jar (if you salt in a jar), or leave it in the pan.

Cut the lard into small pieces, approximately 12-15 cm in length. No more. Place them in the prepared brine and cover with a lid. The lard in the brine should be completely covered.

Place the container in the refrigerator or on the balcony if pickling is carried out in the cool season for 3-4 days. After the specified time, delicious salted lard in spices will be ready!

You can take it out, cut it and eat it. To store at home, remove from brine, dry, sprinkle with a little salt mixed with seasonings and place in the freezer.

On a note! Lard with layers of meat will taste more pleasant, and it doesn’t matter how you salt it.

You can serve it as an independent dish with bread, onions and garlic, as an addition to cabbage soup, borscht, as well as with potatoes, any porridge and even with dark chocolate.

Video: boiled lard in a bag - cooking recipes

Let doctors repeat as much as they want that lard is harmful to health. Its fans know for sure: there is nothing like it! This is strategic important product All the ingredients are correct - even the notorious cholesterol. And in cold weather, cutting can become one sheer pleasure, coupled with the feeling that you have been saved. But the quality of what manufacturers offer does not always satisfy connoisseurs. And then all that remains is to prepare tender and tasty boiled lard yourself. You can choose a recipe - fortunately there is plenty to choose from.

Lard in a bag

In this way, preparing the treasured product is simply elementary. The main thing is to buy the right source material - fresh and preferably “with a slot”. And to prepare lard boiled in a bag, the recipe strongly recommends squeezing more garlic, mixing it with salt and pepper (you can use both black and red) and rubbing the selected piece with this mixture on all sides. There should not be a single gap left! And under no circumstances use iodized salt: you will spoil the product. Regular stone or sea food is ideal. If you are interested in lard boiled with spices, the recipe allows the use of herbs - in this case they are ground with other seasonings. The processed slices are laid out in bags, which should be tightly wrapped with thread so that water does not seep into them, and immersed in gently boiling water for two hours. The recipe recommends cooling the “batch” boiled lard directly in the pan, naturally. Once cooled, it is taken out, wrapped in parchment, put in the freezer for half an hour, and then transferred to the refrigerator.

Signature recipe

If you like lard boiled in a bag, the recipe can be somewhat complicated - it will only benefit from it. Each strip of lard is rubbed with a slightly different, multi-component mixture, consisting of a tablespoon of mayonnaise, in which laurel, ground into powder, salt, black pepper, chopped dill and paprika are ground - all in the ratio you like. The lard is put into bags, each containing several cloves and peppercorns. To guarantee, you can put the tied bag in another one. The packages are placed in a pan with cold water; when it boils, the fire is reduced, the lard is cooked for two hours, the bags are removed and placed untied in the refrigerator. After two days, the marinade is removed from the removed lard, it is put in a tray and salted in the cold for another day.

Onion peels for lard

A fairly well-known, but sometimes forgotten way to make salted boiled lard yourself. The recipe is as simple as arithmetic for a professor: pour half a glass of salt, a generous handful of onion peels, a few bay leaves and more black peppercorns (per liter of water) into a saucepan of water. Large chunks of lard are placed in boiling brine and boiled for about ten minutes. The product should cool directly in the liquid, and it should not be removed from it for a day. Then, after waiting for the excess moisture to drain, the lard is rubbed with crushed garlic. After another day spent in the refrigerator, it can be eaten.

"Can" option

There is a very interesting method by which salted boiled lard is prepared - a recipe, one might say, for the lazy. The lard is cut into narrow strips, rubbed with salt (a heaping tablespoon), mixed with three ground laurel leaves, a teaspoon of ground black pepper and a crushed head of garlic. Then the “ribbons” are put into a jar, it is placed in a deep pan, lined with a napkin along the bottom and filled with water to the level of the lard. The jar is covered with a lid, a fire is lit under the pan, and the lard is cooked for three hours. When boiling, water is added (not cold, so as not to break the glass). The finished lard is already tightly closed with a lid, cooled in the container in which it was cooked, and placed in the refrigerator. You can try it in a day.

Stuffed with garlic

You will get very aromatic boiled lard. The recipe instructs you to cut the purchase in different places and put garlic slices into the cuts - as thick and deep as possible so that it does not peek out from there. Boiling water in a saucepan is heavily salted (depend on your taste). The lard placed in it is cooked for a third of an hour, removed with a slotted spoon and, after the brine has drained, placed on cling film. Sprinkle the slice on all sides with spices (you can take the “For lard and smoked meats” set), wrap it tightly and hide it in the freezer for half an hour. Then you can try it and put it on the top shelf of the refrigerator.

Boiled marinated lard

An option for spicy lovers. About a kilogram of undercut is cut down to the skin. Boil water with a dozen peppercorns and bay leaves, put a “ribbon” in it and cook until clear juice comes out when pierced. This is the first step necessary to get hot and spicy lard boiled with spices. The recipe calls for chopping half a head of garlic as the second step (as finely as possible). It is mixed with crushed peppercorns (15 pieces), mustard powder, red pepper, coriander, paprika, parsley, dill and cumin - you take these spices “by eye”. The lard, which has not yet cooled down, is rubbed with this seasoning, placed in a bag or wrapped in film and put in the refrigerator for a day for salting.

Advice to connoisseurs: prepare your own boiled lard. The recipe you choose will forever save you from searching for a tasty and high-quality favorite product.

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 a lot of 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 and 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. To cook delicious lard, will be needed a large number 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.

Boiled lard smoked in onion skins

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.

Salted boiled lard with spices in a bag

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 hour

  Boiled lard - 8 recipes

  l. 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.

Homemade boiled lard with garlic

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!

Knowing how to cook lard correctly, you can prepare an excellent nutritious dish that can take pride of place even on your holiday table. There are a large number of ways to prepare this product, traditional for Slavic peoples.

Boiled lard with spices in a bag

The resulting lard is very tasty and tender and can be cooked with spices. Next we tell you how to make such a savory dish.

Simple boiled lard - recipe

To prepare this recipe you will need:

• 1.5 kg of lard;
• 0.5 kg salt,
• Bay leaf;
• black peppercorns;
• garlic - to taste.

How to cook lard - cooking technology:

1. In order to cook lard, you can also take frozen lard, but it is better, of course, to take fresh lard, with a well-processed skin and a meat layer. The lard is thoroughly washed and cut into pieces of such a size that they are convenient for cooking and easily fit into the pan.
2. Pour water into the pan and add salt in the proportion per liter of water - 100 g. salt. After the brine for cooking lard has boiled, you need to add all the spices to it. Classic recipe How to cook lard involves using only bay leaves and black peppercorns. However, the aroma and taste of lard can be significantly diversified if you select the appropriate spices. In addition to bay leaves and pepper, you can add coriander, cloves, cumin, dill and mustard seeds to the lard. Immerse pieces of lard in the brine with spices, making sure that the lard is completely immersed in the brine. You need to cook the lard over low heat for 40 minutes to an hour.
3. Pieces of lard are removed from the brine, lightly dried with a linen towel or napkin and, while still hot, sprinkled with a mixture prepared from chopped garlic and ground black pepper. The pieces of lard sprinkled with spices should be wrapped in parchment paper and a kitchen towel until they cool completely. When the lard has cooled, unwrap it and put it in the refrigerator.

Boiled lard - recipe with spices

1. First you need to select the most suitable lard for further processing.
2. You can take frozen lard, but of course it is better to find fresh lard with a small layer of meat and a well-processed skin. Next, to cook, the lard must be thoroughly washed and cut into pieces so that it is convenient for you to cook them. It is better to cut them approximately 10x8 cm in size so that they can be salted evenly.
3. To prepare boiled lard, pour water into a saucepan and add salt, approximately 100 grams of salt per 1 liter of water.
4. We wait for the brine to boil, then add the previously prepared spices into it. The most common examples of spices are bay leaf and hard black pepper, but you can add spices at your discretion: cloves, cumin, coriander, mustard. Then we immerse the pieces of lard in the brine with spices, but we must ensure that they are not completely immersed in the brine. Cook lard according to this recipe over low heat for at least 40 minutes.
5. When the boiled lard is ready, remove it from the brine, dry it lightly but quickly with a napkin or a clean kitchen towel, and while our boiled lard is still hot, sprinkle it with pre-mixed chopped garlic and ground pepper. Then wrap the sprinkled pieces in a kitchen towel and let it cool completely. As soon as the boiled lard has cooled, unwrap it and place the boiled lard in the refrigerator.
6. You can do it differently, do not rush to remove the pieces of lard from the brine, let them cool right in the pan and only then sprinkle them with chopped garlic and ground pepper. Then it is better to wrap the boiled lard in foil and leave it for a while, allowing the boiled lard to be filled with juicy spices.
7. It is better to store boiled lard in the refrigerator or freezer. Frozen pieces of boiled lard are more practical; they are very convenient to cut into thin slices.

Video with a recipe for making aromatic boiled lard

MurrrrkaRussia, Khabarovsk Reputation: +2730 All author's recipes: 114 Publication date: 2016-02-22 I liked the recipe: 23

Recipe: Boiled lard - In a bag.

Ingredients:
lard with layers of meat - 7 medium pieces;
carrots - 2-3 pcs;
garlic - 7-10 cloves;
salt - how much lard will take;
ground black pepper - how much lard will take

Cooking method: Perhaps the name of this snack does not sound very appetizing to the ear. But believe me, it is very tasty! When I prepared boiled lard for the first time, I was also afraid that no one in the family would eat it. That's why I cooked only three pieces. Which I later regretted greatly. After all, the yummy turned out to be incredible! For me it tastes even better than salted lard. The whole family is delighted. They eat with pleasure. And, by the way, they began to eat much less store-bought sausage when I learned to cook boiled lard.

Even a novice housewife can prepare such a snack. It is not difficult. It's just time-consuming. In addition to the ingredients listed above, we will need a deep saucepan and two plastic bags.

In order for it to turn out tasty, lard must be taken with a good layer of meat. The thicker the layer, the tastier it is.

Pieces of lard should be rinsed under running cold water and dried with a towel.

Carrots and garlic need to be cut into thin strips.

Now you need to stuff the pieces of lard with this straw. That is, you need to use a knife to make slits in the lard and insert pieces of carrots and garlic there. It is more convenient to use a knife that is short and not very wide (about 1cm wide). You need to push the vegetable straws deeper into the slots so that they don’t fall out.

And now the stuffed pieces of lard need to be properly rolled in salt and black pepper. In my experience, when preparing boiled lard, it does not matter whether the salt is fine or coarse. I cooked this way and that way. This time I had some left over from cold salting of lard. That's why I used coarse salt.

Pour salt and ground black pepper into a plate (preferably with small sides).

How to cook lard in a bag. Recipe with garlic and spices.

And thoroughly roll the pieces of lard in this mixture on all sides. Then sprinkle additional black pepper so that the pieces of lard are dark.

The rolled pieces of lard can be immediately placed in a double plastic bag, in which we will cook the lard. That is, we take ordinary clean packaging bags, put them one on top of the other and put pieces of lard in them. I could fit seven pieces into this bag. And there's still room left. That is, you can expect that the bag will fit up to eight pieces of lard.

We tie the bag with lard in two knots. Put it in a saucepan.

Pour boiling water over it (don’t be afraid, nothing will happen to the bags). To pour lard, 1.5 liters of boiling water was enough for me, i.e. one kettle.

Please note that if you cook a small number of pieces (3-5), the bag of lard will float. Do not be afraid. It will still cook. The main thing is to cook with the lid closed.

Let's cook. We wait until it boils, reduce the heat to “a little less than medium” and cook under a closed lid for 2.5 hours.

When the cooking time is up, it is important to immediately remove the lard from the pan and remove it from the bag.

It is best to do this with gloves, since you are unlikely to pick it up with a fork - you will only ruin it, and it is hot to handle with bare hands. But you cannot leave lard in the bag, because the rendered fat (and there is a lot of it rendered) will harden on the product and will be tasteless.

Next, our pieces of lard need to be cooled at room temperature, and then cooled in the refrigerator. I don’t recommend trying warm lard; you’re unlikely to like it. But after cooling in the refrigerator you can enjoy great snack, which you prepared yourself! Boiled lard can be served sliced, put on a sandwich, eaten without additives, or with horseradish and mustard.

Bon appetit!

Cooking time:PT03H20M3 hours 20 minutes.

This good recipe?

Lard boiled in a bag turns out very juicy and aromatic. It will be appreciated even by those who were previously very skeptical about this product. It is very simple to prepare, but it turns out incredibly tasty.

If you purchased hard lard with a very coarse skin, prepare it in a bag. It will become soft and at the same time retain its dense texture.

For 1 kg of fresh lard you will need:

• 2 heaped tablespoons of salt;
• 8 cloves of garlic;
• 1 tbsp. l. peppercorns.

Cooking process:

1. Crush the garlic with a knife.
   
2. Crush the pepper lightly as well.
   
3. Mix salt and pepper and garlic. Rub the lard well with this mixture.
   
4. Take two regular bags, fold one into one and put lard in it. Tie as tightly as possible.
   
5. Pour water into a large saucepan and put lard in the bag. You will need about two liters of liquid.
   
6. Cover with a lid and cook over low heat for 1 hour.
   
7. Then remove and place in a bowl to cool completely. Only after cooling can you remove the lard from the bag. Keep refrigerated.
   

During the cooking process, the lard in the bag will be on the surface of the water. Don't try to sink it to the bottom. Just cover the pan with a lid.

Lard with spices

Boiled lard with spices is a fragrant classic that will perfectly complement any table. It's not difficult to prepare. But what happens will cause admiration not only among relatives, but also among guests. It is the spices that imbue lard with an amazing taste and make it perfect.

For the recipe you will need:

• 1 kg of lard (not very thick);
• 4 spoons. table salt;
• 6 – 8 cloves;
• peppercorns;
• ground red and black pepper;
• ground paprika;
• whole laurel leaf.

Cooking process:

1. Before preparing boiled lard, it must be cut into small pieces.
   
2. Take a large saucepan and place the product in it. Pour in water, add salt, a little pepper and bay leaf.
   
3. Place on the stove, bring to a boil, turn the heat to very low and cook for 40 minutes. Remove the finished lard into a bowl and let cool.
   
4. Chop the garlic and peppercorns, add the remaining spices and mix everything well.
   
5. Make small cuts on each piece. Coat the lard well with a mixture of spices (try to get them into the cuts) and place in an empty pan.
   
6. Cover and refrigerate overnight. Serve thinly cut into small pieces.
   

The cooking time for lard can be varied. If you want it to be very soft, cook for an hour or more. In the case when you want to get a product that is soft on the outside and hard on the inside, it is enough to cook for 15 - 20 minutes.

Lard with garlic

Where are the sushi, rolls and other exotic dishes? This is a real delicacy, time-tested and approved by many generations of our citizens. Boiled lard with garlic is a dish that you can never have enough of.

For the recipe you will need:

• 1 kg of lard (choose with a layer of meat, it will be even tastier);
• about three liters of water;
• 10 – 12 cloves of garlic;
• 6 tablespoons salt.

Cooking process:

If there is no room in the refrigerator for a pan, you can put the lard in two bags, tie it well and place it somewhere on the shelf.

Boiled smoked lard

Everyone will agree that lard prepared with your own hands at home is not only much tastier than store-bought, but also healthier. Indeed, in this case, no flavor enhancers, stabilizers or other additives are used for cooking. Cooked-smoked lard is not only surprisingly tasty, but also looks beautiful.

To prepare you will need:

• kilogram of lard;
• water – 4 liters;
• salt – 100 gr.;
• laurel leaf;
• peppercorns;
• foil;
• metal container;
• fruit tree sawdust.

Cooking process:

When smoking lard, it is very important that the lid fits tightly to the vessel. Smoke should not come out.

The most delicious boiled lard

And finally, the most delicious recipe for boiled lard. What makes this dish special is its secret ingredient – ​​onion skins. It is this that makes lard beautiful, adds an amazing flavor note that cannot be found in any other recipe for boiled lard.

Necessary ingredients per kilogram of lard:

• 2 liters of water;
• 100 gr. salt;
• 1.5 – 2 heads of garlic;
• laurel;
• onion peels (about four handfuls);
• allspice;

Cooking process:

You can take any spices to suit your taste. The amount of seasonings is also adjustable. If you like it spicy, you can add red pepper.

Boiled lard is a dish that will never go out of style. It is tasty, healthy and can successfully complement the menu of any holiday. It can be served with fresh bread, mustard, horseradish, and vegetables. This kind of lard just melts in your mouth. It's not difficult to prepare. But at the same time, you can always add something of your own, unusual, to the cooking process, which will make the dish even tastier.

A white, elastic piece of lard that melts in your mouth is indescribable bliss. Boiled lard is a way to pickle your favorite product at home for the most cautious. Since the soul requires variety, I will offer several recipes: with spices, in onion skins, in a bag. A favorite delicacy among most Slavic peoples, it is a hearty snack and a tasty cure for the nerves. Because there is hardly a person who has tasted the salsa and not enjoyed it. Do you remember how your mood improves?

The most delicious recipes for boiled lard

In order for the appetizer to live up to its stated name, you should know the specifics of preparing boiled lard.

• The cooking time depends on the size of the piece. Do not overcook the product, 30-40 minutes is the maximum; longer cooking does not make sense.
• You will get an excellent snack if you take the choice of pork product seriously. Refrain from buying old lard. Don’t be shy and smell a piece – good lard initially smells delicious. The structure of the product is important - smooth, dense, without looseness, preferably with small layers of meat.
• Don’t be afraid to overdo it with salt, the product will take no more than the required amount.

Seasonings for lard:

Lard without seasoning is a fashionista without makeup. Traditionally, in addition to salt, they add different kinds pepper and bay leaf. But when it comes time to rub the cooked piece with spices, you are allowed to roam to your heart’s content. Take paprika, coriander, ginger, a mixture of Provençal herbs, suneli hops, and any herbs.

Boiled lard in onion skins

Boiled in the husk, a piece of lard is unbearably beautiful, with a smoked effect. I advise you to take leaves from an old onion, it gives off more color.

Prepare:

• Pork lard – 700 gr.
• Husk - several handfuls.
• Water - liter.
• Salt – 50 gr.
• Pepper.
• Garlic cloves – 4 pcs.

How to do:

1. Place the husks in a saucepan and add salt to the water. After boiling, cook for 10 minutes and add the pork piece.
2. Cook for 30-40 minutes depending on the thickness of the piece.
3. Remove from the burner and let cool without removing from the pan.
4. Dry the piece and remove the husks.
5. Combine the garlic pulp with spices and generously spread the lard. If desired, you can simply cut the garlic cloves into slices and cover the piece.
6. Wrap the lard in foil and refrigerate for 2 hours.

Boiled lard with spices - a simple recipe

Lard will turn out incredibly tasty if you generously rub a piece with a variety of spices. Keep the recipe simple.

• Pork lard – 500 gr.
• Water - liter.
• Salt – 150 gr.
• Garlic – 3 cloves.
• Allspice - 3 pcs.
• Bay leaf – 2 pcs.
• Carnation buds – 2 pcs.
• Parsley and dill, a mixture of peppers, coriander, red pepper.

How to do:

1. Boil water with salt, cloves, bay leaves and pepper. Boil lard in brine for 20-25 minutes. Leave to cool directly in the pan. The best option Preparation: Boil overnight and rub with spices in the morning.
2. Remove the lard and dry.
3. Make a seasoning mixture: mix coriander with black and red peppers, add other spices as desired. Lard grated with paprika looks incredibly beautiful.
4. Separately chop the greens, chop the garlic and combine.
5. Rub the seasoning mixture onto the piece, then coat the top with the garlic-dill mixture.
6. Wrap the piece in foil and keep it in the cold for a day.

Boiled lard with garlic

The simplest recipe, but taste qualities not inferior to the “sophisticated” ones. Garlic and lard are incredibly well compatible products that complement each other.

There is no point in writing the number of ingredients, since everything is outrageously simple.

1. Take a piece of the best lard and add water in a saucepan to cover completely. Add pepper and bay leaf.
2. Cook and cool.
3. Cut the garlic cloves into slices and stuff the piece over the entire surface.
4. Sprinkle with black pepper, salt and, wrapped in cling film, refrigerate for a couple of hours.

Lard boiled in a jar - homemade recipe

A wonderful snack can be prepared in the oven by boiling lard placed in a jar. A product for the peritoneum and cheek is suitable. There is no specific recipe; spices are added by eye.

How to cook:

1. Dry the lard cut into pieces thoroughly. Don’t make them too small, cut them as large as possible, ensuring that they fit into the neck of the jar.
2. Leave about 3 cm at the top.
3. Place the jar in a cold oven, cover with a lid and turn on. Set the temperature to the lowest setting at first. After 10 minutes, increase to 150 o C.
4. Continue cooking for about an hour.
5. Turn off the oven and leave the jar to cool. You can try it right away.

Boiled lard in a bag with spices

Salted lard cooked in a bag is very popular among gourmets. Tip: do not throw away the remaining fat in the bag - use it for its intended purpose.

Take:

• Lard – 500 gr.
• Garlic – 6 cloves.
• Paprika, salt, herbs de Provence, black pepper.

How to cook:

1. Make several cuts on the piece and put the garlic cloves inside.
2. Rub the lard with seasonings, let it stand for a couple of hours so that the piece is soaked, and put it in a bag.
3. Important! Be sure to remove any air from the bag and seal tightly. Place the lard in two more bags, tie it and start cooking.
4. After 2 hours the lard is ready. Cool it directly in the bag.

Lard boiled in soy sauce

Let's show due respect to oriental cuisine, and add to the recipe an unusual nuance that came from there - soy sauce. To prepare, choose a beautiful piece of brisket with a layer of meat.

Take:

• Lard with a layer – 500 gr.
• Soy sauce – 7 large spoons.
• Ginger root - 3 cm piece.
• Green onions.
• Sugar – 2-3 spoons
• Rice wine – 3 spoons.
• Sunflower oil.
• Water – 2.5 glasses.

How to cook:

1. Boil the whole piece for 5-7 minutes, let the water drain, cool slightly, and divide into small pieces measuring 3 x 5 cm. Tie with thread.
2. Coarsely chop the onion feathers and the ginger root into rings.
3. Fry in well-heated oil. It is more convenient to fry in a pan with a thick bottom. A strong aroma appears - it’s done, it’s time to move on to the next stage.
4. Pour water into the oil, wait until it boils and add the sauce and wine. Wait until it boils again and add sugar.
5. After the sugar has completely dissolved, add the pieces of lard and let it boil. Cook until tender over low heat for 2 hours (simmer).

Boiled lard roll - recipe

If you see thin pieces of lard on the market, don’t miss the opportunity to buy it for pennies and make a wonderful roll. Save some money and get an excellent snack. Moreover, it doesn’t matter where the piece comes from, the flank or undercut will work well.

You will need:

• Lard – 600 gr.
• Onion peel - a large handful.
• Salt – 2 tablespoons per liter of water.
• Garlic, ground and peppercorns, bay leaves, favorite spices.

How to cook:

1. Place a piece on the board, sprinkle big amount spices, roll into a roll. It's faster and more convenient to cook small pieces. Tie with threads and twine.
2. Boil water with salt, peels, peppercorns and bay leaves.
3. Fold the rolls and cook after boiling for 30 minutes.
4. After removing from the burner, forget the roll directly in the brine for a day.
5. After a day, take it out, peel off the husks, and blot it. Wrap in film and store in the freezer. However, cut off a piece, since you can try the roll right away.

Add to the collection of lard recipes:

Recipe for boiled brisket with layers of meat

Incredibly tasty and beautiful snack. You may salivate while you cook.

You will need:

• A piece of brisket with layers – 1 kg.
• Garlic – 4-5 cloves.
• Onion peel - a handful.
• Water - liter.
• Salt – approximately 100 gr.
• Sugar - a spoon.
• Bay leaf, peppercorns, khmeli-suneli seasoning.

Step-by-step preparation:

1. If desired, cut the brisket into medium pieces; they will salt faster.
2. Boil water, adding husks, salt, bay leaves, sugar and peppercorns. Lower the pieces and cook for half an hour after boiling.
3. Leave the lard to cool in the brine.
4. Clean the pieces from adhering husks and dry.
5. Mix the spices with minced garlic and grate the brisket.
6. All that remains is to wrap the lard in cling film and keep it in the refrigerator for about an hour (ideally overnight). Take a sample and store the remainder in an airtight container and refrigerate.

There are never too many recipes, so keep the video with lard boiled in a bag and enjoy. Good luck with your culinary vigils in the kitchen.