Lard after boiling in onion skins very similar appearance for smoked. The recipe for salting lard in onion skins is very simple and accessible to every family; the finished boiled lard turns out moderately salty, tasty, tender, the cooking method used in the recipe makes meat product safe for health.
How to cook (how to boil) lard in onion skins? The recipe is simple, but before salting you need to know the intricacies of preparing a folk delicacy - salted lard boiled in onion skins.
Advice from the Wonder Chef. This recipe for salting lard in onion skins has many positive aspects - it is soft, well-cooked, quickly cooked, beautiful and so tender and tasty that when you bite a piece it melts in your mouth. You can salt fresh lard, defrost frozen lard from the freezer; a homemade product is considered ideal.
Salting lard in onion skins at home
How long to cook and in what husks can lard be boiled? Which onion peels should not be used for salting lard. Before dipping a piece of meat with lard into a hot brine solution with husks, it is necessary to properly prepare the brine.
How to cook lard deliciously? Not all husks are suitable for boiling and cooking. Lard is a product with good absorbent ability; it is able to absorb aromas added during salting: the smell of onions, garlic, liquid smoke, spices and aromatic seasonings.
- We do not take the outer peel (leaves) of the onion for cooking; it is imbued with the aroma of the earth.
- We select clean husks without rot.
- Wash the onion skins thoroughly under running water.
- To obtain a more intense color of salted lard after cooking, the husks can be pre-soaked in warm water and allowed to steep for about 1 hour.
Cooking lard in husks is used at home for quick salting. Hot way preparation - boiling lard in onion skins - makes it possible to quickly and tasty prepare your favorite aromatic snack, enjoy it delicate taste, aroma the very next day after salting lard in brine with onion skins.
This quick and most delicious recipe for lard boiled in onion skins at home can also be used when preparing a piece of pork, more precisely. How to cook lard tasty and correctly, how long does it take to cook pork? salted lard, recipe in onion skins, read in this recipe.
Ingredients for boiled lard in onion skins with garlic
- lard or pork belly- 1 kg;
- onion peel - 1 tbsp.;
- salt – 1 tbsp.;
- pepper sweet pea- 10 pieces.;
- garlic – 10-12 cloves;
- Bay leaf- 3 pcs.;
- ground black and red pepper (or adjika);
- “liquid smoke” – 1 tsp. (optional).
Recipe for delicious lard in onion skins at home
- For salting lard onion scales rinse in hot water.
- Place the onion peel into a saucepan and add water until the water completely covers the peel.
- Bring the onion peel to a boil and cook for 10 minutes over low heat.
- Then add salt, peppercorns, bay leaves, and 4 cloves of garlic to the saucepan. Mix.
- Place pieces of lard or pork meat(they must be completely immersed in hot pickle). If there is not enough water, you can add it.
- Cook the lard in the husk for about 1 hour (if pork meat, then the cooking time is 1.5 hours).
- After this, remove the pan from the stove. Add “liquid smoke” to the cooked lard (but you can do without it) and leave the dish until it cools completely.
- Remove the cooled pork from the brine, remove the husks, and dip with a paper towel.
- Grate boiled pork lard ground pepper or adjika, the remaining chopped garlic.
- Place the lard or meat spread with spices in a bowl, cover the top with a flat plate and press down with something heavy (pressure).
- Place in a cool place or refrigerator for 12 hours to salt.
After the excess brine comes out of the lard boiled in onion skins, the pieces of pork can be wrapped in foil or parchment and stored the salted lard in the freezer (if you have prepared a lot) or on the bottom shelf of the refrigerator.
When cut, ready-salted lard is very similar to smoked lard, especially if cooked with liquid smoke. Those who have not seen the entire cooking process external signs and the taste cannot distinguish between aromatic homemade pork with liquid smoke and real smoked lard.
Lard has been popular all over the world since time immemorial. There are many ways to prepare it, and almost everyone can cope with this task. Combined with various seasonings and additives pork fat It tastes truly amazing. One of the common cooking methods is lard in onion skins. The most delicious recipes are presented below.
Lard in onion skins - the most delicious recipe
To properly prepare lard and make it truly tasty, you should follow some rules when working with this product. First of all, you don’t need to start pickling immediately after purchase; the piece should lie in a cold place for at least 24 hours.
There are also requirements for onion peels. Throw away the top layer covering the turnip, and use only subsequent layers for salting. You also need to take into account that you will need a lot of husks, at least 3 cups per kilogram of product. In this case ready-made snack will acquire a pleasant rich shade.
To prepare the snack you will need:
- 700 g lard;
- 2-3 handfuls of onion peels;
- 100 g coarse salt;
- 1-2 garlic heads;
- black, red pepper;
- a little paprika;
- coriander;
- dried herbs;
- cling film.
Sequence of work:
- Rinse the onion peelings, place in a bowl, add water, and place on low heat.
- Cut the lard into neat rectangular slices of a convenient size.
- When the liquid with the husks boils, add salt, and after a few minutes place the prepared pieces in a container.
- Keep the lard on the fire for no more than 5 minutes, turn off the stove, wait until the liquid has cooled completely. This way, the future snack can be well saturated with natural dye.
- Prepare a mixture for pickling from salt, crushed garlic, pepper, seasonings and dried herbs, and when onion broth When it cools down, take out the lard, dry it and roll it in this mixture.
- Wrap each piece in cling film and put in the refrigerator for a day.
Important! Don't be afraid to exceed the amount of salt; lard is the a unique product, which will not absorb unnecessary things. It is much worse if there is less of this component than it should, in which case the pork fat will not be able to be salted as needed.
Lard in brine
Lard will be tasty and especially tender if you keep it in brine for several days.
To prepare the snack you will need:
- 1.2 kg of lard;
- 220 g salt;
- peeling onions;
- bay leaves;
- dry adjika;
- pepper mixture;
- dried herbs.
Operating procedure:
- Wash the lard thoroughly and cut into small rectangular pieces.
- Rinse the onion skins, add water, sprinkle with salt, add bay leaves and boil for a quarter of an hour, then remove from the stove and cool.
- Rub the prepared pieces with dry adjika, put them in a container and fill them with cooled brine, then set the pressure and leave for 2-3 days.
- When the product is ready, remove it from the liquid, dry it and roll it in a mixture of peppers and dried herbs.
Advice. To make the color of the lard more saturated, you will need to add not only onion peels as a dye, but also cherry leaves. You can also use saffron or curry.
Lard marinated with onion skins
To salt lard using this method, you will need to prepare a rich marinade with big amount spices
For work we will prepare:
- 800-900 g lard;
- 210-220 g salt;
- 45-50 g sugar;
- 2-3 cups of onion peelings;
- large garlic head;
- ground red pepper;
- oregano;
- bay leaves;
- black peppercorns;
- dried cloves.
Procedure:
- Cut the lard into even rectangular slices.
- Place the washed husks in a saucepan, add water, add salt, sugar, bay leaf, chopped garlic and seasonings, and then put on the stove.
- Boil the mixture for a quarter of an hour, put the pieces of lard into the pan and cook for the same amount of time.
- Remove the container from the burner, close the lid tightly and leave for 12 hours, then remove the pieces, dry them and store them in the refrigerator.
Advice. In the process of preparing lard in onion peels, it is better to use dishes the inside of which is covered with dark enamel, since natural dye tends to eat into surfaces, and it is almost impossible to wash a white pan from it.
Boiled lard in onion skins
To make the lard soft, you need to boil it well in a salty solution with onion skins and spices.
For cooking you will need:
- 900 g lard;
- head of garlic;
- 250 g salt;
- bay leaves;
- peppercorns;
- onion peel.
Sequence of work:
- Dissolve salt in water, add onion skins and put on fire until boiling.
- Cut the washed lard into pieces, and when the salt solution heats up, put it in a saucepan.
- Add bay leaves and peppercorns to the main component and continue cooking. How long to cook the lard depends on personal preference; the longer it is in boiling water, the softer it will be in the end. However, you should not keep it on fire for more than 40-45 minutes.
- When the product boils, remove it from the pan, dry it, cool it, then grate it boiled lard in onion skins with chopped garlic and a mixture of peppers.
Attention! When cutting a piece before cooking, you must not remove the skin, otherwise the product will simply “spread” under the influence of high temperatures.
Smoked taste with liquid smoke
Even if you don’t have a smokehouse, you can make lard, the taste of which will be no worse if you make it with liquid smoke. And the onion peel will give the appetizer a beautiful golden color.
Ingredients:
- 800 g lard;
- 100-120 g salt;
- 30-40 ml of liquid smoke;
- onion peelings;
- peppercorns;
- bay leaves;
- paprika and coriander.
Sequence of work:
- Wash the onion peelings, place in a saucepan, pour in water, add salt, bay leaves and peppercorns. Place on low heat.
- Cut the lard into slices, and when the broth with the dye boils, put it in a saucepan and add liquid smoke.
- Seal the container tightly with a lid and leave the product in the marinade for 12-16 hours, then remove, dry and roll in the seasoning mixture.
Attention! Lard prepared in this way can only be stored in the refrigerator, placing it in Plastic container with a lid, otherwise the product will quickly lose its rich smell.
Cooking lard in a slow cooker
Household appliances can greatly facilitate the work of a housewife, and you can make delicious lard in a slow cooker.
For this you will need:
- 1.2-1.3 kg of lard;
- 210-220 g salt;
- Bay leaf;
- peeling onions;
- dry adjika;
- mustard seeds.
Sequencing:
- Wash the lard and cut it into pieces.
- Rinse the onion peelings and place half in the bowl of the device, place lard on top, covering with the rest of the peel.
- Pour water, add salt, add bay leaves and close the lid, setting the “Stew” mode.
- After an hour, turn off the multicooker and leave the product in it for another 8 hours.
- Remove the pieces, dry, rub with mixture mustard seeds and dry adjika.
Advice. In order not to waste extra time selecting spices, you can buy ready-made composition for salting lard, which contains all the necessary components.
Recipe for baking lard in the oven
Another simple recipe delicious lard- baking it in the oven.
To make a snack, you will need the following ingredients:
- a piece of lard;
- onion peelings;
- bay leaves;
- peppercorns;
- garlic;
- carrot;
- mustard;
- salt;
- culinary foil.
Operating procedure:
- Prepare a hot decoction of husks and salt, adding pepper and bay leaves.
- Pour the prepared mixture over the lard pieces and leave overnight, then remove and dry.
- Cut the carrots and garlic into small pieces and stuff the product into it, making neat cuts.
- Grease the pieces with mustard, wrap in foil and bake.
- 10-15 minutes before removing the dish, you should unwrap it and let it brown, pouring over the released juice.
I offer you another recipe for delicious lard in onion skins. This lard turns out to be very aromatic and, thanks to the use of onion peels, has a very beautiful colour. It will be very good if lard comes from meat layer. Lard cooked in onion skins is great snack both for the festive table and for gatherings with friends.
To prepare lard in onion peels, prepare all the products according to the list. We estimate the amount of onion peel by eye, approximately two handfuls per 500 g of lard. Spices for lard should also be chosen to taste. You can use both a prefabricated mixture and one ready for salting lard.
Pour water into a saucepan and put on fire; when it boils, add salt. Wash the onion skins well and add them to saline solution. Boil everything together for 10 minutes until the solution gets color.
Then add lard to this solution and cook for 7-8 minutes. Without removing the lard from the pan, leave it in the solution until it cools completely.
Then the lard should be removed from the onion peel and dried. Make 2-3 cuts on the piece, not all the way, so that the lard does not fall apart. Mix spices, chop garlic. Rub lard with garlic and roll in spices.
Wrap the lard in cling film and put it in the freezer for a day.
After this time, remove the lard from the freezer, let it sit for a while until the lard becomes room temperature, remove the film and cut the lard with a sharp knife.
It is better to cut the lard into pieces, since you do not use the entire amount at once. If you plan to eat the lard within a week, you can leave it in the refrigerator, otherwise place the pieces of lard cooked in onion skins separately in cling film and put them back in the freezer. Use in portions as needed.
Lard in onion skins was a success! Bon appetit!
The cold weather has arrived, and you want something more nutritious and tasty.
We suggest preparing for breakfast salted brisket or pork meat layers with lard instant cooking in onion peel.
This snack is better than store bought smoked lard 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 these pork layers in the husk, I leave one in the refrigerator for cutting, the rest I put in freezer. As needed, the next piece simply migrates to refrigerator and is used for its intended purpose.
It is better to choose fresh brisket, which has less fat. This treat can be eaten not only for breakfast with a piece of homemade freshly prepared white or, but also proudly served to festive table like slicing.
There are many ways to prepare delicious lard and interlayers, which can be divided into two groups: long salting and quick cooking.
Pork lard can be dry salted (with salt or spices), wet method in brine and hot (this is the case when lard or layers are boiled in a salty solution, 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 cooking lard or pork layers in onion skins is considered special. You can try this boiled lard or brisket in onion skins the very next day, once it has cooled down.
This is the recipe I want to offer you today. It turns out that in a decoction of onion peels you can not only dye eggs for Easter, but also cook delicious homemade lard.
Slices aromatic lard They are a great snack that is loved by many. This dish is also suitable for festive feast, and for everyday meals. And the husk onions gives fat not only pleasant aroma, but also an appetizing smoked color.
Suitable ingredients for making lard in onion skins
Firstly, the pieces of lard should be no thinner than five centimeters. It is best if they are riddled with meat veins.
Cooked lard with layers of meat between the lard layers has an excellent taste.
Secondly, if you buy lard for salting at the market, then be sure to ask for a piece taken from a ham or shoulder blade pork carcass. The fact is that the fat from the sternum has mammary gland fibers, which are tough and difficult to chew.
When purchasing, ask the seller to cut good piece lard from the ham or shoulder part of the carcass, otherwise the prepared dish may not be entirely successful
Thirdly, lard should not be yellowish in color. This means that it is old and stale. It is impossible to prepare a tender and aromatic dish from such a product.
The best lard for pickling has a slightly pinkish tint.
And fourthly, you should choose the right onion peel. The onions should be fresh, firm, without noticeable softness to the touch, and the skin should be golden or dark red.
In addition, onion peels for salting lard must be dry, without a hint of rotting
If possible, be sure to ask the seller about the gender of the pork carcass. Boar meat and lard have an unpleasant specific aroma, which reduces taste qualities a dish prepared from them.
Video: how to buy tasty and safe lard
Recipes for cooking lard in onion skins
Submitted step by step recipes are characterized by simplicity and minimum quantity ingredients. To make it fragrant and tasty dish, you must follow the recommended amount of salt and spices.
Lard in onion skins with spices and garlic
The lard according to this recipe is spicy, slightly spicy and very aromatic.
For this dish you need to prepare:
- 1.5 kg of lard with layers of meat;
- 1.5 l of water;
- 150 g salt;
- 200 g onion peel;
- 10 bay leaves;
- 10 g coriander peas;
- 20–30 g dry adjika;
- 30 g of different peppercorns (green, red, white and black);
- 10 cloves of garlic.
Lard preparation time - 2 days.
Recipe for cooking lard in onion skins with spices:
- Rinse the lard thoroughly warm water and cut into pieces of 300–400 g.
Small pieces of lard will be easier to absorb all the flavors of the spices
- Wash the onion skins and then add salt, bay leaves and water to it. Boil the brine for fifteen minutes.
Boiling on low heat will allow the onion peel to transfer its coloring properties to the brine, causing the lard to acquire a golden, appetizing color
- Grind the pepper mixture in a mortar.
Grind the pepper until you get a coarse powder
- Grind the coriander in a coffee grinder.
Coriander seeds should be ground in a coffee grinder to obtain a fine powder.
- Peel the garlic cloves.
Garlic for salting lard should be of the highest quality, without dark spots or rotten areas.
- Then finely chop them with a sharp knife.
For this recipe you need chopped garlic, not crushed through a press.
- Mix dry adjika, chopped coriander powder, a mixture of peppers and chopped garlic.
A mixture of dry adjika, coriander, garlic and pepper can be prepared for future use, then salting lard will require much less time
- Roll each piece of lard in the resulting spice mixture and place tightly in the pan.
The spices should completely cover the pieces of lard.
- Then fill the pieces of lard with brine with onion peels and press with pressure. Place in the refrigerator for two days.
For oppression you should take two liter jar and a flat plate, pieces of lard should be completely in the brine
- After two days, remove the lard from the brine, dry with a paper towel and cut into thin slices.
It’s very tasty to serve this lard, salted with onion skins, with borscht with sour cream.
Lard cooked in brine with onion skins and spices can be stored for up to two weeks in the refrigerator or up to four months in the freezer.
Boiled lard in onion skins with ginger, cooked on the stove
For this dish you will need:
- 1.5 kg of lard with meat streaks;
- 200–250 g onion peel;
- 150 g regular salt;
- 1.5 liters of water;
- 3 buds of cloves;
- 20–30 g ginger root;
- 70 g of black and red peppercorns in equal proportions;
- 20–30 cloves of garlic;
- 6–8 dry bay leaves.
Prepare all the ingredients for cooking in advance, this will save you time spent in the kitchen
Preparation time - 2 days.
Step-by-step cooking recipe:
- Place the onion skins in a saucepan and rinse with warm water.
Wash the onion skins thoroughly, changing the water at least two or three times.
- Then drain the water, squeeze out the husks properly and place pieces of lard on it. Pour all the salt specified in the recipe into the container with lard and husks.
The most common table salt is suitable for salting lard.
- Crush the peppercorns a little in a mortar.
Grinding the pepper in a mortar will allow it to better imbue the pieces of lard with its aroma
- Peel the small ginger root and cut into thin slices.
Ginger is extremely appropriate in this dish; it makes the lard more tender and gives it a subtle, unobtrusive aroma.
- Now add pepper, bay leaf, cloves, ginger and three whole cloves of garlic to the lard. Pour boiling water into the pan with lard and spices. Bring to a boil over medium heat and simmer for fifteen minutes, covered.
- After the specified time has passed, turn off the stove and leave the pan covered until it cools completely.
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