Or undercuts, it is important to choose it correctly at the butchers’ market. Regarding the choice of this product, I would like to note that you should always smell the undercut to see what it smells like. If the animal was raised on high-quality food, then the lard or undercuts will smell pleasant, you will feel it.
I bring to your attention a recipe for undercuts, which will be marinated in spicy brine for several days. It will taste tender and soft - an excellent snack with vodka.
Preparation time: 30-40 minutes.
Preparation time: 3 days.
Ingredients:
- fresh undercut 800 g,
- water 2 l,
- regular salt 7 tbsp. l.,
- sugar 1 tbsp. l.,
- mixture of peppers 1.5 tbsp. l.,
- cloves 3 pcs.,
- pinch of cumin
- laurel leaf 2 pcs.,
- a mixture of aromatic herbs, a pinch,
- cumin pinch,
- star anise 1 star,
- garlic 2-3 cloves,
- sweet paprika 3 tbsp. l.
Rinse a piece of undercut under running cold water and cut into two or three pieces. For this recipe, you need to cut off the skin right away, or only later at the end, because it will be tough. 
Pour clean water into the ladle and place it on the stove. Then add salt and sugar, aromatic herbs, crushed spices in a mortar. You can also add a few cloves of garlic, slightly crushed, to the marinade. Boil the marinade for about five minutes. 
Let the finished marinade cool completely. Place the undercut pieces in a food container or deep bowl. 
Pour the marinade over the pieces and put them in the refrigerator or on the balcony for 3 days. 
As time passes, the marinade will acquire a pinkish tint - this salt will draw out all the blood from the undercut. Remove the pieces and rinse with cold water. 
Wipe the undercut dry, it is ready.
The undercut turns out softer and more tender, not the same if you just sprinkled it with salt and spices. If you want to preserve the pink tint of the meat layer, then use food nitrate when marinating. 
You can store the undercuts in the refrigerator, or in the freezer if for a long time. If desired, the pieces can be rolled in paprika or a mixture of ground peppers before wrapping in film. It turns out no less tasty
Podcherevok is the abdominal part of a pig carcass, lard with layers of meat about 8 cm thick. It is usually salted and served as an appetizer. How to do this correctly? Let's go into more detail.
How to properly prepare undercuts for salting?
First of all, if the undercut was in the freezer, it should be defrosted in the refrigerator. After this, scrape the skin and wash the product under cold water. Now dry the lard. That's all.
How to salt undercuts correctly?
Podcherevok can be salted in several ways. Let's take a closer look at each of them.
Dry salting method
Take the prepared undercut and make deep punctures in it with a wide knife every 5 cm. But this is not necessary. Now the most important and constant ingredient will be coarse, non-iodized salt. For 1 kg of product you will need 3 tablespoons. The rest is your preferences and imagination.
Take black and allspice, bay leaf, etc. Spices should be ground in a mortar. Garlic is also often used for salting lard. The vegetable should be peeled and washed. Then either squeeze it through a press or cut it into thin slices. Then mix all the ingredients and rub the undercuts on all sides. Don't forget to fill the puncture sites. Place the semi-finished product in a clean and dry container. Leave for 1-2 hours at room temperature (unless it’s the height of summer, of course). After this, put it in the refrigerator for 1-2 days. Next, clean the lard from any remaining salt (you can rinse with cool water).
Salt the undercuts in brine
First, prepare the brine. Everything is simple here: boil 1 liter of water. Then remove it from the heat and add 150 gsalt. Stir. Add any chopped spices (1-2 teaspoons). Now cut the undercuts into pieces (about 5x5 cm). Place lard in sterilized glass jars. Fill with cooled brine almost to the top. If desired, you can top the pieces with chopped garlic, black peppercorns and bay leaf. If you decide to use an enamel pan, be sure to put pressure on top. Simply cover glass jars with plastic lids (not completely). Leave for a day at room temperature, then put in the refrigerator for 1-2 days. Then remove the salted undercut from the liquid and dry. Can be sliced and served.
It is better to pack salted undercuts that are not eaten immediately in a tight bag and store them in the freezer (5-6 months maximum).
Podcherevok is fat from the belly of an animal. It is better to choose lard (podcherevok) with a large amount of meat.
Preparation:
I had a long piece of lard, so I folded it in half. Before folding, you need to rub the lard with salt and put chopped garlic in the inner part and lightly sprinkle with ground black pepper.
We fold the lard and tie it with threads. If the piece of lard is small, just rub it with salt. Garlic and pepper can be grated already prepared.
Pour 1.5 liters of water into a saucepan, add 3 tbsp. spoons of salt and a few petals of onion peel (for color). The water should just barely cover the top of the lard. Bring the water to a boil and remove the husks.
Place the lard in boiling water and wait until it boils, then reduce the heat. Cook at a low simmer until the meat is cooked through (about 1 hour). If the lard is completely meatless, you need to cook for 20 minutes. You can add peppercorns and bay leaves to the water.
Remove the pan from the heat and leave the lard in the marinade until it cools completely.
After cooling, remove the lard from the brine, dry with a napkin, remove the threads and rub with a mixture of peppers (to taste). Wrap the lard in foil or parchment paper and place in the refrigerator. After an hour you can eat.
I indicate the salt in the recipe according to my taste. It is impossible to over-salt lard, but we have it with meat, so it is better to cook the undercut in water that is a little saltier than you would cook the soup. And then the finished lard (but not the meat side) can be rubbed with salt and pepper.
Salo- a product that has been eaten by different peoples for centuries. For the Slavs, it has always been considered a symbol of prosperity in the family, so even now there are quite a few people among us who, with its help, do not restore strength and energy in the body, and for Ukrainians it is also a kind of brand. Since childhood, I remember the feasts of our large family, during which lard was always present on the table, either salted or fried, or added to some dish as an ingredient. There is probably no product about which so many stories, anecdotes and songs have been told as about lard.
Nowadays, unlike red and black caviar or toad legs, lard is available to every connoisseur: ordinary workers in factories or banks, government officials or rural residents. Many people can afford to eat a piece of lard for lunch, regardless of their financial situation and status in society.
In addition to its taste, lard has a lot of essential healthy fatty acids, surpassing even butter. It contains monounsaturated oleic and polyunsaturated fatty acids necessary for every body. Lard is especially valued for the arachidonic acid it contains, which is responsible for cholesterol metabolism and the production of hormones.
Recipe for salting lard in brine.
My family and I love lard with a cut of meat called undercut. As for me, it is softer and tastier than solid, but this does not mean that you cannot choose some other part for preparing this recipe. When you come to the market or store, choose the one you like and feel free to buy it. The main thing is that it is not knur, which has an unpleasant odor.
Ingredients for salting lard in brine:
- Pork lard (undercuts are excellent) - 1 kg;
- Water (preferably boiled and chilled) - 1 liter;
- Rock salt - 6-7 tablespoons;
- Garlic, peeled - 5-7 cloves;
- Bay leaf - 5-6 pieces;
- Black and/or colored peppercorns - 6-8 pieces;
- Allspice - 4-5 pcs;
- If desired, at the end the lard can be spread with any seasoning.
Additional materials:
- Glass jar or other container, such as a saucepan;
- A saucepan for boiling brine;
- Paper napkins or towels;
- Foil;
- Cutting board.
We've sorted out the ingredients and additional materials, so now let's start salting lard in brine.
1. First of all, you need to pour 1 liter of water into a pan and put it on gas.
2. Now add 6-7 tablespoons of salt into the pan and stir well. Wait for the salt water to boil and remove it from the heat. Place the pan in a place to cool.
3. Now let's start cutting the lard. I had one piece of lard, which I cut into 3 pieces, the length of which easily fit in the jar. If you use another container for salting, then cut the lard so that it fits completely into your container, and you can press it on top with something, for example, a plate (put it under pressure).
Then peel 5-7 cloves of garlic, rinse them under water and cut into flat slices. After this, you need to rinse 5-6 dried bay leaves (you never know what kind of dust there might be) and break them into small pieces.
4. Place garlic on the lard, and if desired, you can place it inside, after making small cuts for this.
5. Place the lard in a jar or container in which it will be salted. If it is a bowl or pan, then the lard must be pressed down so that it is completely covered with brine. To do this, you can use a plate with a jar or bottle of water on top.
Evenly distribute pieces of bay leaves between the pieces of lard and add allspice and hot peppercorns.
6. When the brine, which we have set to cool, reaches approximately 30-40 0 C, pour the lard into it.
7. Now, if the lard is salted in a bowl or pan, set pressure; if in a jar, then simply cover with a lid, but do not close it completely. In this form, it must be placed in a dark place at room temperature for 1-2 days. Then, still keeping the lid on, put the lard in the refrigerator for a couple of days, but not in the freezer.
8. After salting, remove the lard from the refrigerator. Then you need to remove it from the jar (pan or bowl) and blot it with paper napkins to remove excess moisture.
9. Now, if desired, the lard can be grated with any seasoning or left as is. For example, I grated two pieces (my seasoning is green), but not the third. Also, for the convenience of cutting lard before serving, each large part of it can be cut into smaller pieces. Then wrap all the lard in foil.
10. Place all the lard wrapped in foil in the freezer for storage. In this form, without defrosting, it can be stored for a very long time.
11. Before serving, simply take out a piece, cut off as much as needed and cut it into thin slices, and put the rest back in the freezer.
Lard salted in brine is ready.
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Conclusion.
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Scientists recently discovered that lard is much less harmful than was commonly believed. So now, without fear, you can indulge yourself in a slice or two of the appetizing product and pamper yourself with onion peel, which is not very difficult to prepare and which even an avid vegetarian will be tempted by.
A little terminology and basic knowledge
An undercut is a piece of pork belly in which the veins of meat are interlayered with the most delicate lard. To prepare the intended delicacy, the undercut must be taken with the skin. Sometimes it is cut off, but a tastier, juicier and more tempting dish comes out in which the skin is still preserved.
To obtain the most tender and aromatic undercuts in onion peels, the meat needs to be fresh. In a pinch, chilled will do; if the lard has already been frozen, it will lose both aroma and softness.
Basic option
It’s amazing how varied the recipes are with photos (of onion peels) that describe the cooking process step by step. If you have separate small strips of lard, it is wise to use the express method of preparing it.
The husks are peeled off several large onions, washed well and filled with water. Salt is dissolved in it at the rate of half a glass per liter of water. Laurel and peppercorns are also added here (at your discretion). The undercut is placed in the cold brine and the pan is placed on the stove. The liquid should completely cover the meat pieces.
After boiling, the fire is turned down and the vessel is left to simmer quietly for 10 minutes. Then it is removed, but the undercuts are left in the onion skins and brine until completely cooled for half a day - to salt out and acquire a shade and taste of smokedness.
The next day, the brine is carefully strained, spices are mixed: paprika, crushed garlic, ground pepper (red and black), coriander seeds. Each piece is coated with this composition on all sides, after which it is wrapped in its own piece of film. A day in the refrigerator, the same amount in the freezer - and the delicacy is ready!
Appetizing roll
No less interesting is another way to cook undercuts in onion peels. This requires a fairly long piece of it, which will be cooked entirely. It needs to be generously salted on both sides (about a glass of coarse salt will be needed for half a kilo of the starting material). The inner side is sprinkled with chopped laurel and peppercorns (it is better to mix black and allspice). The undercut is rolled into a roll and not tied too tightly: during the cooking process the meat will swell somewhat. The bottom of the pan is lined with clean onion skins from 4-5 heads. A package is placed on it; it should be covered with the same amount of husk on top. This entire structure is filled with water so that nothing can peek out of it. The pan is placed on low heat and left there for three hours. Then the roll is unrolled while hot, the inside is sprinkled with your favorite seasonings and chopped garlic, rolled up again and packed in film or foil. It will need to be kept in the refrigerator until completely cooled. Some housewives advise keeping the undercuts in onion peels not only in the cold, but also under pressure. They say that excess liquid is removed better this way, and the delicacy acquires a pleasant density.
Podcherevok in onion skins in a slow cooker
Our chefs could not help but develop a recipe for a wonderful kitchen assistant. Moreover, the undercuts are prepared in it practically without the participation of the hostess.
A suitable piece of pork is stuffed with garlic cloves; The bottom of the bowl is lined with husks removed from 5-6 onions, and lard is laid out on it. It is sprinkled with broken laurel leaves on top, filled with water, to which salt is added - about a couple of level spoons for each liter. The extinguishing mode is turned on for an hour and a half. Then the lid is folded back, but the undercuts are not removed until they cool down so that they do not become loose. After straining the brine, the meat is rubbed with garlic (you can add spices and herbs). For testing, several pieces are cut off, and the rest is traditionally frozen, wrapped in film.
The undercut in onion skins makes excellent sandwiches. It can serve both as an appetizer and as a meat component of dinner. In the latter case, fried potatoes or vegetables in any form are especially harmonious with it.
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