Pork lard is a thick layer of subcutaneous fat where biologically active substances, fat-soluble vitamins and antioxidants accumulate. Lard contains large quantities of vitamins A, D, E, as well as carotene. Lard contains arachidonic acid. It helps the body fight viruses and strengthens the immune system. This is exactly what is urgently needed in anticipation of regular epidemics of influenza and ARVI.
We offer you an undeservedly forgotten recipe for pickled lard. You can salt lard, meat, and even meat on the bone in this way. You can put it in jars for the winter or eat it right away. Fast and tasty!
Pickled lard
INGREDIENTS
- 1 kg pork belly
- 1 liter of water
- 1 head of garlic
- 5 bay leaves
- 4 tbsp. l. salt
- Ground black pepper and peas to taste
- ground red pepper to taste
COOKING
- For every kilogram of lard, 1 liter of water is used. Put it on the fire and add spices and salt.
- While the brine is cooking, prepare the lard. Wash it and scrape off the plaque from the skin with a knife.
- Cut clean lard into small pieces.
- When the salt has dissolved, add the lard to the brine.
- Cover with a lid and bring to a boil.
- As soon as the brine with lard boils, remove the scum, turn down the heat and cook for exactly 5 minutes.
- When the lard is cooked, squeeze the garlic directly into the pan.
- Cover with a lid and place in a cool place for 12 hours.
Five-minute lard can be stored in the freezer, or you can eat it in one evening. The lard is tender, the skin is soft, the taste is indescribable... The finished lard can be sprinkled with paprika, ground black pepper, dry herbs - the choice is yours.
Pork lard is a thick layer of subcutaneous fat where biologically active substances, fat-soluble vitamins and antioxidants accumulate. Lard contains large quantities of vitamins A, D, E, as well as carotene. Lard contains arachidonic acid. Pickled lard helps the body fight viruses and strengthens the immune system. This is exactly what is urgently needed in anticipation of regular epidemics of influenza and ARVI.
We offer you an undeservedly forgotten recipe for pickled lard. You can salt lard, meat, and even meat on the bone in this way. You can put it in jars for the winter or eat it right away. Fast and tasty!
Pickled lard
Ingredients:
- 1 kg pork belly
- 1 liter of water
- 1 head of garlic
- 5 bay leaves
- 4 tbsp. l. salt
- Ground black pepper and peas to taste
- ground red pepper to taste
Preparation:
1. For every kilogram of lard, use 1 liter of water. Put it on the fire and add spices and salt.
2. While the brine is cooking, prepare the lard. Wash it and scrape off the plaque from the skin with a knife.
3. Cut clean lard into small pieces.
4. When the salt has dissolved, add the lard to the brine.
5. Cover with a lid and bring to a boil.
6. As soon as the brine with lard boils, remove the scale, turn down the heat and cook for exactly 5 minutes.
7. When the lard is cooked, squeeze the garlic directly into the pan.
8. Cover with a lid and place in a cool place for 12 hours.
Five-minute lard can be stored in the freezer, or you can eat it in one evening. The lard is tender, the skin is soft, the taste is indescribable... The finished lard can be sprinkled with paprika, ground black pepper, dry herbs - the choice is yours.
Lard “Five Minute” is another recipe for making incredibly tasty and aromatic lard. This lard is preserved under iron lids, in a marinade with aromatic spices. This recipe is not at all complicated and therefore the name “Five Minute” is firmly attached to it among the people. This kind of lard can be prepared for future use for a student child; you can take it with you on picnics, on outings or on hikes. In nature, this wonderful lard is very tasty to eat with jacket potatoes and boiled eggs. For this recipe, you need to choose fresh lard and definitely not salted. You can take not very soft lard, for example cheek. Lard with meat slit is perfect for this recipe; it turns out tastier.
List of ingredients
- fresh lard with a slot- 1-1.5 kg
- water - 1 l
- salt - 200 g
- bay leaf - 7 pcs
- black peppercorns- 15-20 pcs
- allspice peas- 10 g
- garlic - 1 head
Cooking method
Cut fresh, unsalted lard into not very large pieces so that it fits easily into the jar. The optimal size is about the size of a matchbox.
Pour salt into the pan and add water. Place on the fire and heat until it boils and the salt is completely dissolved. Sterilize jars. It is better to take 500 gram jars. Add peeled garlic cloves and other spices to the marinade. Then add pieces of lard to the marinade, heat to a boil and cook for 5 minutes.
Using a sterile fork, place pieces of lard into sterilized jars, being careful not to let the spices fall into the jars. Fill to the top with marinade. The marinade will be cloudy at first, but when the lard cools, it will lighten.
Cover jars of lard with sterile metal lids and cool upside down. Then place in a cool place for storage. The lard will be ready in 2 weeks.
Salo “Five Minute” is ready!
“Five Minute” lard: cook for 5 minutes, eat in 5 minutes.
Pork lard is a thick layer of subcutaneous fat where biologically active substances, fat-soluble vitamins and antioxidants accumulate. Lard contains large quantities of vitamins A, D, E, as well as carotene. The composition of lard includes arachidonic acid. It helps the body fight viruses and strengthens the immune system. This is exactly what is urgently needed in anticipation of regular epidemics of influenza and ARVI.
We offer an undeservedly forgotten recipe for pickled lard. You can salt lard, meat, and even meat on the bone in this way. You can put it in jars for the winter or eat it right away. Fast and tasty!
MARINATED LARD.
INGREDIENTS:
5 bay leaves
4 tbsp. l. salt
Ground black pepper and peas to taste
ground red pepper to taste
COOKING
1. For every kilogram of lard, use 1 liter of water. Put it on the fire and add spices and salt. 
2. While the brine is cooking, prepare the lard. Wash it and scrape off the plaque from the skin with a knife. 
3.Cut clean lard into small pieces. 
4. When the salt has dissolved, add the lard to the brine. 
5. Cover with a lid and bring to a boil. 
6. As soon as the brine with lard boils, remove the scale, turn down the heat and cook for exactly 5 minutes. 
7. When the lard is cooked, squeeze the garlic directly into the pan. 
8.Cover with a lid and place in a cool place for 12 hours. 
Five-minute lard Can be stored in the freezer, or you can eat it in one evening. The lard is tender, the skin is soft, the taste is indescribable... The finished lard can be sprinkled with paprika, ground black pepper, dry herbs - the choice is yours.
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