It is delicious to cook lard boiled in onion skins. Boiled lard with spices in onion skins. How to cook meat layers with lard in onion skins

The cold weather has arrived, and you want something more nutritious and tasty.

I suggest preparing salted brisket or pork layers with instant lard in onion skins for breakfast.
Boiled brisket, in onion skins, with spices is an awesome appetizer, which is also easy to prepare. It’s not even entirely true, layers of pork meat with lard are not only a snack, it’s a quick snack, breakfast - on a sandwich, for example. This is the same sausage, only much better, and entirely natural. Also boiled brisket in onion skins is much cheaper than any decent sausage, which is also very interesting.

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 moves into the refrigerator and is used for its intended purpose. You can try this boiled lard or brisket in onion skins the very next day, once it has cooled down.

It is better to choose fresh brisket, which has less fat.

Pork strips – 1 kg. (2 pcs.) I got enough meat parts of the layer
Onion peels – 5 handfuls
Water – 2-3 liters
Salt – 2-3 tbsp. l.
Garlic – 7 cloves (the amount of garlic can be increased or decreased according 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.

Rinse the pork layers under running water.

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

Place the pan on the fire and bring to a boil, skim off the resulting foam. Salt. The water must be sufficiently salty.
Cook lard and meat in onion skins over medium heat until the broth boils for 1.5 hours.

When cooked, the layers become a beautiful dark brown color from the onion skins; in appearance, these pieces look like smoked ones.

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

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

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

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

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

Boiled pork layers turn out very beautiful, aromatic and incredibly tasty.

For breakfast, that’s it...

This tasty and quick salted lard in onion skins with garlic and spices is a big hit in our family; it’s very easy to prepare.

You will get very beautiful and tasty lard if you cook it in onion skins, you can add spices or garlic.

Homemade lard boiled in onion skins is a wonderful invention of Ukrainian cuisine. According to this recipe with photo, the lard turns out to be unusual: boiled and salted at the same time and at the same time incredibly tender and creamy in texture. And the onion peel gives it an appetizing golden-brown hue, as if it were also smoked.

We will not only boil the lard in a salty solution with the addition of onion peels, but also fill it with aromatic spices. Despite the fact that garlic is listed in the ingredients, we advise you to pay attention to such an amazing plant as rocambole, which combines the advantages of garlic and onions, but at the same time has a more subtle taste and aroma. It is also called Spanish garlic, combed onion or Egyptian onion. Rocambole can be bought in the supermarket, or you can grow it at home on the windowsill. And then all year round you will have this wonderful product, which, by the way, is ideal for this recipe.

pork lard – 500 g
table salt - 6 tbsp.
water - 2.5-3 l
garlic - 2 heads
mixture of peppers - to taste
onion peel - to taste

We take half a kilo of beautiful fresh lard.

Cut it into convenient pieces.

Prepare the onion skins. You won’t need very much of it: peeling 7-8 onions will be enough. Keep in mind that the brighter the onion, the more beautiful the color of the lard.

Pour 2.5-3 liters of water into the pan, bring to a boil, generously salt (at least 6 tablespoons of salt, since it is impossible to over-salt the lard) and throw in the onion skins. The pan, of course, will be stained by the onions, so an enamel one will not work. To enhance the color effect, you can, in addition to the husks, add small chopped beets to the pan. All together should boil over low heat for about 15 minutes. Then add lard into the resulting brown brine and continue boiling for another 7 minutes. This is enough. Do not overcook the lard, as it will become crumbly and tasteless. It’s better to let it cool down with the water (this way it will reach the desired condition).

While the lard is cooling, prepare the spicy mixture for sprinkling. Finely chop the garlic (or rocambole) and combine it with a mixture of peppers (preferably freshly ground).

In each piece of already cooled lard, we make up to 3-4 deep cuts, and then sprinkle the pieces with spices, wrap them in food-grade plastic and freeze them in the freezer for a day. After this, you can start tasting.

Lard boiled in onion peels looks bright in appearance, but tastes tender and creamy, like butter.

Recipe 2: delicious boiled lard in onion skins

A thin piece of good lard with layers and on black bread - is there anything more appetizing? A real delicacy that goes well with borscht and goes well with vodka. Of course, only lard that is made with one’s own hands can be truly tasty. Even the most expensive options cannot be compared with such an appetizer as boiled lard in onion skins.

The cooking recipe cannot be called simple, but because of the result you can easily turn a blind eye to it. Soft, moderately salty, incredibly appetizing and very aromatic - this can be safely treated even to those who are not fans of fatty pork. I cooked in a slow cooker, but if you don’t have one, you can use a regular saucepan.

pork belly (fat with meat layers) - 1 kg
water - 1l
salt - 200 g
onion peel - a handful
khmeli-suneli - 1 tbsp.
coriander - 0.5 tsp.
garlic - 3-4 cloves
bay leaf - 1-2 pcs.

Rinse the brisket and cut into pieces of the desired size. Place them in a multicooker bowl or saucepan.

Add onion peels. This component does not particularly affect the taste, but it gives an appetizing color and appearance to the finished product. The more husks, the darker the lard will be.

Add salt. The amount of salt can be reduced - depending on your taste.

Pour water. The water should completely cover the contents of the dish.

Set the device to the “cooking” mode and boil for 10 minutes. When cooking lard on a regular stove in a saucepan, we do exactly the same. After the water boils, turn the heat down and let it simmer for 10 minutes. Cool everything to room temperature and leave for 3 days in a cool place. During this time, the lard will be salted and acquire a beautiful golden color.

Remove the appetizing pieces from the brine and let the excess liquid drain off. If necessary, you can blot with a paper towel.

Chop the bay leaf. Pass the garlic through a press.

Mix with basic spices. Rub the pieces of lard with the resulting mixture.

Wrap in paper or foil and leave in the refrigerator for a couple of hours.

Ready lard can be stored in the refrigerator for about 2 weeks. If you don’t eat it within this time, put it in the freezer. At our house, such a portion is sold out in a few days.

Recipe 3: boiled lard with garlic in onion skins

800 g lard
1 liter of water
1 glass of salt
peel of 5-6 onions
black peppercorns - 10 pcs
allspice, coriander - to taste
4 bay leaves
5-6 cloves of garlic for marinade
4 cloves of garlic for lard

Pour water into the pan. Add salt, black pepper, allspice, bay leaf, coriander.

Peel the garlic, cut each clove into 2-3 parts and throw it into the pan.

We wash the onion skins under running water and put them in a saucepan. Bring to a boil and cook for about 10 minutes.

Wash the lard thoroughly.

Place the lard in a saucepan; the water should completely cover it. If there is not enough water, add water and salt.

Cook the lard in the husk for a quarter of an hour after boiling, then open the lid and leave the lard until it cools completely. After this time, the lard acquires a magnificent golden hue. After this, dip the lard with a paper towel.

Peel the garlic and chop finely.

Place on cling film.

We add lard. You can cut it into several parts and wrap each separately.

Wrap and leave the lard in the refrigerator overnight.

In the morning, lard cooked in husks can be taken out of the refrigerator, cut into pieces and served.

Recipe 4: boiled lard in sprinkling (step-by-step photos)

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

lard – 2 kg (take it from the back, it is the most tender there)
onion peels - 2-3 good handfuls
1 whole medium onion, unpeeled, for cooking
ground cardamom – 1 tbsp.
black peppercorns – 20 pieces
red pepper – a pinch for cooking (for sprinkling to taste)
salt – 8 tablespoons
red hot pepper - on the tip of a knife for sprinkling and a pinch for cooking
garlic - to taste

Fill the onion peel with water in such a way that the water should slightly cover the lard, add onion, salt, black peppercorns, ground red pepper and red hot pepper, cut into small pieces, cardamom and set to boil. At this time, cut the lard (no more than 5 cm wide). As soon as the water boils, we note the time: it should boil for 5 minutes, then add lard to it and cook for 10 minutes.

While the lard is cooking, prepare the topping.

To do this, finely chop the garlic or just grate it.

We also prepare a mixture of peppers: ground black, ground red and ground red in pieces. Fans can add cumin.

Once the lard is cooked, take it out and let it cool a little.

After this, rub with garlic and a mixture of prepared spices. If desired, the lard can be stuffed with garlic.

Now wrap it in foil and put it in the freezer.

After freezing, its texture will become denser, but no less tasty.

Recipe 5: delicious boiled lard with garlic (step by step)

We offer a recipe with step-by-step photos for you. Boiled lard in onion skins turns out very tasty. I prepared this for the first time and I liked the result. This lard tastes even better. It comes out aromatic, moderately salty and everyone will like it. I am happy to share my experience with you.

500 grams of fresh lard;
2-3 generous handfuls of onion peels;
5 tables. l. bought salt, table salt;
5-6 cloves of garlic;
1.5 liters of water;
spices to taste: ground black pepper, dried ground coriander, sweet paprika.

Before using, I always wash the onion peels, then put them in a saucepan and fill them with cold water. I put it on the fire to boil.

When the onion peel broth turns burgundy, add table salt to make a marinade for lard.

I put a fresh piece of lard into the decoction of the husk, boil it for literally 5 minutes and immediately turn off the heat. But I leave the lard there so that it can marinate and get the desired shade. I leave the lard in the pan until the broth has cooled completely. It takes about 4 hours.

I take out a cooled piece of lard, it turns out dark and beautiful to look at.

I squeeze the garlic through a press and rub it completely on all sides of the lard. The aromas in the kitchen will be mind-blowing, you will even have an appetite.

Then I sprinkle the lard with all the spices so that they cover the lard on all four sides. I don’t skimp on the spices, but later the lard will be even tastier and more aromatic.

I cover the lard with cling film and put it in the refrigerator. Sometimes I leave the lard in the freezer, then the lard takes shape faster and becomes ready for use. If I put lard in the freezer, then 15 minutes before lunch I just take it out, then it can be easily cut, because it will have time to thaw a little.

After the lard becomes hard, I cut it into medium pieces. He will look presentable and beautiful.

I serve cooked, beautiful and delicious lard in onion skins.

Recipe 6: lard with garlic flavor in onion skins

Lard boiled in onion skins with garlic flavor. Once, while visiting a friend, I tried lard prepared in this way, now it is my favorite type of boiled lard. It is better to take lard with a cut of meat for the recipe. Delicious and very simple.

Pork with lard 350 gr.
Onion peel 1 cup
Garlic 2 cloves
Water 550 ml.
Salt 1.5 tbsp.
Allspice handful
Black pepper to taste
Bay leaf 4 pcs.

Cut the lard into medium pieces.

Wash the onion skins well.

Boil water and add onion skins. Cook for 10 minutes over medium heat.

And add pieces of lard. The marinade should completely cover the lard. Cook over medium heat for 20 - 25 minutes. Check readiness with a knife or wooden skewer; if it pierces well and without effort, then you can remove it from the heat.

At the end of cooking, the lard will have this color. Let sit in the marinade for another 15 minutes.

You can cut into pieces and serve, or wrap some in foil and store in the freezer. Bon appetit.

Recipe 7: Pork lard boiled in onion skins

Lard in onion skins, the most delicious recipe for boiled lard, which is very easy to prepare at home. Boneless, skin-on pork belly with a thick layer of meat works well for this recipe.

It will take 120 minutes to prepare. The ingredients indicated in the recipe will yield approximately 1 kg of finished product.

pork belly – 1.3 kg;
onion peel – 30-50 g;
onions – 70 g;
garlic – 5 teeth;
bay leaf – 4 pcs.;
ground turmeric – 5 g;
ground red pepper – 5 g;
celery (greens) – 100 g;
coriander seeds – 5 g;
salt, black peppercorns.

We remove the outer “clothes” from the bulbs, for an intense brown color you will need more husks, to get a light brown shade, it is enough to “undress” 5-6 onions.

Place the onion peels in a saucepan, pour in cold water, leave for 5 minutes, then rinse with running water.

Place pork lard with layers of meat and skin into the pan. It's better to cut it into long, wide strips to make it cook faster.

Add garlic cloves and bay leaves; these spices flavor the broth and pork well when cooked.

Add the top part of celery stalks with leaves or a small bunch of celery, parsley or lovage, put in a coarsely chopped onion.

You need to prepare the brine to your taste; you can’t make it too salty, as it takes time to cook boiled pork. The usual calculation is 15-20 g of salt per liter of water.

So, pour a few black peppercorns and salt into the pan.

Pour the required amount of cold water, add a little coriander for aroma.

10-12 servings

1 hour

135 kcal

5 /5 (1 )

If you have never cooked lard in the husk, be sure to try it. It’s so simple that since the first time I did everything myself, I never buy lard at the market! It's inexpensive, fast and incredibly tasty. Even those who are just learning to cook will benefit from homemade recipes for this healthy dish.

Homemade lard in onion skins

Kitchenware: pan, board and knife, colander, measuring cup, foil.

Be sure to choose lard at the market. There you can examine it carefully; if it is yellow or gray, then it is old! The fresh product is white in color, with a pinkish tint and a delicate odor. It is better to take lard from the abdominal, side or back, it tastes better. It is worth paying attention to the skin. It should be pink or yellow, a brown tint is a sign of old fat. I love lard with meat, so I took half a kilo with a layer of meat.

There is another way - to check the lard for smell. You need to burn a piece and smell it. If you smell the pig, it's better to take another piece.

I gradually left the onion peels, so by the time I decided to start pickling, I had already accumulated a sufficient amount. But you can buy the husks in supermarkets, where they sell them before Easter. It will give the lard a beautiful, appetizing color.

Cooking steps

I pour a liter of water into the pan.
I throw in 3 bay leaves, pour in 180 g of salt and 10 peas of allspice.
I add 1/4 tsp there. coriander
I put half the onion in a saucepan and put everything on the stove.
Wash the onion peels (3 handfuls) thoroughly with water using a colander. I transfer the husks into a saucepan, lower them into the water with a spatula and let them boil.
I thoroughly wash half a kilo of lard and cut it into two parts.
As soon as the brine boils, I reduce the heat and transfer the lard.
Cook with the lid closed for 50 minutes.
Then I turn off the heat and leave the lard in the brine for at least 12 hours. During this time the dish will cool down and be well salted.
I put the pieces on a dish, let the water drain and remove the excess husks and spices.
I peel the head of garlic and squeeze it out.
I'll leave 4 cloves for the filling. I cut them into thin slices.
I dry the lard with a paper towel to get rid of excess liquid.
I sprinkle a tablespoon of paprika on both pieces on all sides.
I sprinkle lard with 1/4 tsp. pepper
I make cuts with a sharp knife and insert chopped garlic slices.
I generously coat the lard with chopped garlic.
I put each piece in foil, wrap it and put it in the freezer for 12 hours.
The finished lard is very soft, well soaked in salt, spices and has a wonderful garlic aroma.

Video recipe for cooking lard in onion skins

All stages of preparation are shown in detail in the video recipe. Just look how simple it is.

Don’t be afraid to over-salt the lard, it will take as much as it needs. I took the indicated amount because I have brisket and there is quite a lot of meat in it. If you like without meat, 3 tbsp is enough. l. salt. Everyone chooses spices at their own discretion. You can use red pepper, basil, nutmeg or ginger.

This product is suitable for any lunch or dinner, be it the first or second course. Lard also serves as a good basis for preparing various dishes, for example, you can bake potatoes with lard and mushrooms in the oven. Or throw a few pieces into the soup for a hearty first course. If you are preparing a roast, instead of meat you can use this brisket, made according to my recipe.

It can be done in different ways. I really like it, it is also prepared a day in advance. And if you have a bar of dark chocolate, make it, it’s extremely tasty and satisfying.

How to cook lard in onion skins according to a quick recipe

If you like lard without meat, you can salt it in another way. Everything will take less than half an hour, after a day you can eat the delicacy.

Cooking time: 25 minutes.
Number of servings: 500 g.
Kitchenware: board and knife, saucepan, paper napkins, foil, garlic press.

Ingredients

I needed about a kilogram of onion peel. Lard absorbs spices well, and my husband likes it spicier, so I added red pepper and khmeli-suneli.

Cooking steps

I prepare the brine: pour 1 tbsp into a liter of water. l. salt, 1 tsp. sugar, 9-13 black peppercorns, a couple of allspice, 3 bay leaves.
I put it on the fire, bring it to a boil, and leave it to boil for 3 minutes.
I wash half a kilo of lard and remove the plaque from the skin.
I cut it into small pieces.
Wash a good handful of husks thoroughly with water. I remove the brine from the heat and transfer the husks and lard into it.
I put it on the stove, bring it to a boil and cook for 15 minutes.
I leave the lard in the brine until it cools, put it in a cool place for a day.
I place pieces of lard on a paper napkin to get rid of excess liquid.
In a separate bowl, chop 8 cloves of garlic.
I add 1 tbsp to it. l. khmeli-suneli.
I sprinkle 2 tsp. red pepper.
I coat all the pieces well, wrap them in foil and put them in the refrigerator.
You can eat the lard right away, but it’s better to let it soak in the spices for several hours.

Video recipe for cooking boiled lard in onion skins

It's incredibly simple and delicious. Look how beautiful the end result is!

Salo is a wonderful appetizer for a feast. When friends suddenly come to visit us, lard and pickles always help out while I prepare the main course. We use it with mustard, adjika, and especially love it with borscht and boiled potatoes with green onions. Any pickles go well with lard.

You can fry eggs in lard or bake them, or make a roll out of it. Even a kebab will turn out incredibly appetizing if you place pieces of lard between the meat.

How to cook lard in onion skins in a slow cooker

This delicacy will not harm your figure if you consume it in moderation. Its beneficial properties have been scientifically proven, so every person should include lard in their diet. It contains a lot of fatty acids, as well as vitamins A, D, E. It is well absorbed and has a beneficial effect on the body.

If you are the owner of a multicooker, you can cook lard in this miracle technique. Everything is quite simple and quick, the lard with meat turns out juicy and tasty. You will learn how to cook lard in onion peels in a slow cooker in the following recipe.

Cooking time: 60 minutes.
Number of servings: 1 kg.
Kitchenware: multicooker, grater.

I put half of it on the bottom of the bowl and fill it with a liter of water.

I place the brisket (1 kg) on top of the husk.

I add 4-5 bay leaves.

I cover the top with the remaining husk. I fall asleep 2 tbsp. l. sugar and 180-200 g of salt. I set it to “Stew” mode for an hour.

After the multicooker turns off, I leave it in this marinade overnight.

Then I take out the brisket and dry it.

I chop the head of garlic on a fine grater or with a press.

Mix garlic with black pepper (1/4 tsp), 1 tbsp. l. cumin and two tbsp. l. basilica

I wipe the lard well with the prepared mixture and wrap it in cling film.

I leave it in the freezer for a day, and you’re ready to eat!

Video recipe for cooking lard in onion skins in a slow cooker

You can see what lard looks like after cooking here.

As you can see, there is nothing easier than making lard yourself. I always have a piece in the freezer; this snack goes away very quickly. Eating it is much more pleasant than store-bought, because it is made with your own hands. Some housewives add mayonnaise, prunes, and liquid smoke to the spice mixture. I did not try.

I look forward to your feedback and comments. Share how you cooked the lard in the husk and what ingredients you added. Perhaps I will learn a lot of new things.

The recipe for lard in husks is considered one of the best ways to pickle at home. Without exaggeration, everyone who has tried the appetizer at least once is completely delighted! The lard is aromatic, very tasty, and has an appetizing golden color. Thanks to the onion peel, it looks as if it was smoked, with a smoky aroma. The taste is reminiscent of boiled pork, especially if you take a piece of pork chop, soft, fresh, with a lot of meat layers.

It is very simple to prepare boiled lard in onion skins. You need to boil it for 15 minutes, rub it with a mixture of garlic, pepper and bay leaf, and then put it in the freezer. After 12 hours, the delicious lard is ready! It can be stored in the refrigerator for up to 2 months. The appetizer goes well with black bread, pickles and mustard.

Ingredients

lard with layers 1 kg
peelings from 2 kg onions
salt 1 tbsp.
water 2 l
bay leaf 1-2 pcs.
black peppercorns 6 pcs.

How to cook boiled lard in onion skins

On a note:

Boiled lard in onion skins can be served as a separate appetizer or used to prepare other dishes. For example, add it to scrambled eggs instead of bacon, fry it, etc.

Sometimes you get very tired of eating sandwiches with sausage or cheese for breakfast, so I hasten to offer you a very simple and at the same time delicious recipe for making homemade lard or layers boiled in onion peels, which will surely become frequent guests on your table. Lard (layers) prepared according to this recipe can be served on a festive table, not to mention everyday. I make such layers for my family very often and they really like it, they eat everything with great pleasure.

After all, at the market we choose exactly the piece that we like the most, the tastiest, the meatiest. The huge abundance of sausages and meat offered to us on store shelves is simply not the same compared to the prepared lard (layers) in onion skins at home, with your own hands. It’s much tastier and more satisfying, I’m not even talking about the benefits.

Required:

Layers (lard, brisket) - I have 2.5-3 kg. layers of pork, very meaty.
Onion peels - at least 5-7 handfuls.
Water - 3-4 l. (before covering the lard to the top)
Salt - 4-5 tbsp.
Ground black pepper (or freshly ground) - to taste.
Garlic - 5-10 cloves (to taste)

How to cook delicious lard in onion skins:

I want to say right away that I collect onion peels when I peel onions for cooking. After all, onion peels are very useful not only in the kitchen... I use it not only in cooking (for cooking lard or, for example, painting eggs for Easter), but onion peels (its decoction) are very useful for our hair... But that’s a completely different story.

Therefore, when peeling onions, do not throw away the dry peels, but simply collect them in a bag. If necessary, we simply take out the bag and take the required amount of husk.

I cook lard (layers or brisket) in a large volume of water, as it will boil quite well so that it does not splash out. Moreover, this time I have almost 3 kg of fat.

Fill the onion peel with water and put it on fire. Add salt. The brine should be very (well) salted. Many people (like my grandmother) check the brine this way: they simply drop a raw egg in it - if there is enough salt, it should float. I wash the layers very well, I divide them in half.

And we put them in the brine in which we will cook. When foam forms (as in broth), be sure to remove the foam.

After the layers have boiled and we have removed the foam, we note the cooking time.

FOR LAD WITH A SMALL (THIN) LAYER OF MEAT: Cook this lard for 30-40 minutes.

FOR VERY MEATY LAYERS, LIKE MINE THIS TIME: Cook these layers for 1 hour - 1 hour 20 minutes.

I simmered for 1 hour and 20 minutes over medium heat until it was simmering but not too hot. After the cooking time is up, leave the layers (lard) in the brine until it has cooled completely. The lard will become a beautiful color, which will come from our onion peels. And it will have a specific taste. Very tasty.

After the lard in the pan has cooled, we remove it to a large plate. Top with pepper to your taste. I like more pepper.

Then chop the garlic using a press or on a fine grater and grate all the pieces of the layers on all sides. You can also simply cut the garlic into pieces and stuff it with lard, making holes with a knife.

After all the procedures carried out, we can send the lard to the refrigerator or directly to the freezer. I leave one piece in the refrigerator to eat. I wrap the rest in paper (like baking paper), wrap it in a plastic bag and put it in the freezer. Such lard can be stored for quite a long time, and if necessary, we take it out and cut it for the table.

Today my family ate pork meat layers with homemade gray bread. Well, very tasty!

The same recipe makes excellent homemade rolls, which naturally cannot be compared with store-bought ones.

Svetlana and my family wish you all a bon appetit website!

— You will find a detailed step-by-step recipe with photos