Lard boiled in onion scales. How to cook lard in onion skins: step-by-step recipe with photos

The article will tell you in detail how to properly marinate lard so that it turns out tasty and aromatic.

For hundreds and thousands of years, people have been preparing lard: salting, boiling, baking, smoking, pickling, sealing in jars and preparing various dishes with lard. Lard is a product that is not only tasty, but also very healthy due to the fact that it contains many nutrients. Tips from this article, which contains the most delicious salting and pickling recipes, will help you preserve the nutritional value of lard and preserve it.

Lard in brine: the most delicious recipe

Salted lard is a classic recipe for preparing this product, preserving all its nutritional value and the ability to be stored for a long time. You can change the recipe to your own taste by adding a number of other herbs or spices, or exclude some.

You will need:

A piece of fresh lard - approximately in 0.5-0.6 kg. (with or without a slot - your choice).
Coarse salt(preferably sea) – 5-7 tbsp. (do not use “Extra” salt, it is not suitable for this recipe).
Dried bay leaf - 5-6 pcs. (small size).
Dill, seeds – 1 tsp (can be excluded or replaced).
Pepper mixture - quantity to taste and depending on spiciness.
Peppercorns and allspice - a small handful of grains
Garlic - 1 small head
Purified cold water – 1 liter (approx.)

Cooking:

After purchasing the lard, you should thoroughly wash it and scrape off the bristles from its skin, if this has not been done first.
You can buy both fresh and frozen lard by defrosting it in advance.
Cut the lard into pieces, so it will be more convenient to place it in the brine and it can be soaked in it. Don't grind the lard too much.
The garlic is peeled and small pieces should be stuffed into each piece, pushing the garlic pulp as deep as possible. Leave a couple of cloves untouched.
Carefully place the lard into a saucepan or deep bowl
Sprinkle the lard with salt, spices and fill with water. Let it sit for 20-30 minutes and only then put it on the fire.
The water in the saucepan should be brought to a boil and cooked for 2-3 minutes, no more.
Chop the remaining garlic and simply add it to the water.
Keep the lard in the brine until it cools completely, after which the lard should be placed under pressure.
In this state, the lard should stand for 3-5 days and during this time it should not be “disturbed”.
After this, drain the brine and dry the lard. You can store it in the refrigerator or freezer.

Recipe in brine

Lard in onion skins: the most delicious recipe

Onion peels are very often used for salting and cooking lard. In addition to the fact that it gives lard a pleasant spicy taste, it allows it to acquire a beautiful golden hue thanks to its pigment. This lard will definitely look appetizing and tasty.

You will need:

A piece of fresh lard - up to 800 g (preferably not ice cream, the taste of the finished dish depends on this).
Clean water for marinade - 1 liter
Onion peel - from 5-6 onions (more is possible)
Coarse sea salt (optional) – 5-6 tbsp. (Extra salt should not be used).
Sugar - 1-2 tbsp. (optional, can be excluded)
Bay leaf -
Allspice – several grains
Cumin – small handful
Garlic - 1 small head
Pepper mixture - a little, depending on the severity of the spice.

Cooking:

Buy only fresh lard with a good meat streak of 0.5-1 cm.
Before preparing lard, cook onion marinade from peels washed under running water. Squeeze, fold to the bottom, place a bay leaf and fill with water.
Add sugar and salt to the pan, and other spices from the recipe or to taste. Bring to a boil.
Cut the lard into two or three parts. Cook it for a few minutes until the husks give off pigment. Dip into boiling marinade.
Cook the lard in the marinade for approximately 20 minutes (plus or minus 5 minutes, depending on the heat).
There is no need to remove the lard; you need to wait for the marinade to cool completely and keep the lard a little longer (up to 10 hours).
Dry the finished lard, rub with chopped garlic, salt, a mixture of peppers and cumin. Wrap in parchment or foil, leaving it to soak in spices for up to 4 hours, only then put it in the refrigerator for storage.

Recipe with onion skins

Lard in a jar: the most delicious recipe

Lard salted in a jar has a long shelf life and excellent taste. This kind of lard can be your signature dish and the best appetizer on the holiday table.

You will need:

A piece of fresh lard - up to 1 kg. (preferably with a meat slot).
Coarse sea salt – 250-300 g (do not use “Extra” salt).
Pepper mixture - 1 tbsp. (not spicy)
Bay leaf - several pieces small size

Cooking:

Prepare dishes for salting, for 1 kg. The product will require a glass jar with a volume of 3 liters.
The jar should be thoroughly washed with hot water and soda in advance - this is a kind of sterilization.
The lard should be washed with running water, cutting off any “flaws” of the skin, for example, stubble or dirt.
The lard should be cut into small pieces, slightly larger than a matchbox.
Dry bay leaves should be crushed with a mortar or any other method into crumbs, mixed with salt and a mixture of peppers.
Each piece of lard should be rubbed with a fragrant mixture of salt; if you have leftovers, pour them into the bottom of the jar and carefully place the lard into it.
After filling the jar with lard, sprinkle the contents with an additional portion of salt and roll up the jar in the usual way (this will extend the shelf life of the lard).

Lard in a jar

How to salt boiled lard: recipe

You can preserve in a jar not only raw, but also boiled lard, which is soft and tender. This lard will become a delicious treat and your signature recipe. You can salt lard in a jar, boiled in brine or marinade with onion skins.

You will need:

Salo - a large piece of 1 kg (or a little more; when cooking, the lard decreases in volume).
Salt - a few tbsp. (for cooking and adding to a jar)
Pepper mixture - 1 tbsp. (not spicy)
Ground paprika – 1 tbsp. (not spicy, red)
Garlic - 1 head (medium size)

Cooking:

Stuff the lard with chopped garlic, pushing it inwards as much as possible with your fingers.
Salt the water by eye (1-3 tbsp) and let the lard cook. Cooking will take 20-30 minutes (over moderate heat).
After cooking, you should not remove the lard; leave it until it cools completely, then dry it.
Rub pieces of chopped boiled lard with a mixture of salt and pepper, paprika and crushed garlic.
Place the lard neatly in a jar and cover with salt, roll up in the usual way.

How to preserve boiled lard?

How to deliciously salt lard in brine?

Brine is a salt solution that serves as a marinade for lard. You can mix not only salt in the marinade, but also spices to taste.

You will need:

Lard with a streak of meat - approximately 800 g – 1 kg.(it's best to use fresh).
Salt - a few tbsp. (taste the brine)
Ground pepper - 1 tbsp. (can be replaced with a mixture of peppers)
Head of garlic - 1 PC. (average)
Clean water for brine – 1 liter (approx.)
Bay leaf - a few pieces, not large ones

Cooking:

Prepare a cool brine by boiling water and dissolving 3-4 tbsp in it. salt (more or less is possible, depending on the lard: the more meat there is, the less salt is required).
Rub the lard with salt and pepper, sprinkle with garlic and carefully place in a jar, placing bay leaves between the pieces.
Pour hot brine over the lard and wait for the jar to cool, only then roll it up.

Lard in brine (brine)

How to deliciously pickle lard in a marinade?

You will need:

Pure water - as much as you have meat
Bay leaf - several pieces (small)
Garlic - a few cloves
The mixture of peppers is not spicy – 1 tbsp. (red, black, white, paprika).
Onion - 1 PC. (large head)
Coarse sea salt – 5-6 tbsp. heaped spoon

Cooking:

Boil water and dissolve salt in it, and also add bay leaves and spices that you can choose to taste.
The lard should be washed and cut into small pieces, rub them with a little salt, pepper and crushed garlic.
Place the lard in a bowl, for example, a pan, fill it with brine, and place it under pressure for 3-4 days.

How to properly salt lard in marinade or brine?

How to deliciously pickle lard with garlic?

Garlic is an ideal addition to any lard: pickled, salted, boiled, smoked or raw. Garlic not only complements the taste of this product, but also makes it easier to digest. The aroma of garlic permeates the lard, complementing its fat content.

You will need:

A piece of fresh lard - any size (up to 1 kg).
Garlic - 1-2 heads (depending on the size of the piece of lard)
Pepper mixture - 0.5-1 tsp. (depending on whether your mixture is spicy or not).
Salt - a few tbsp. (depend on your preferences).
Cumin – 0.5 tsp (can be omitted or replaced, for example, with cloves).

Cooking:

Boil water by dissolving a few tablespoons in it. salt, place lard, cut into pieces, into boiling water.
Wait for the next boil and cook the lard for exactly 5 minutes, then remove it and dry it.
The brine should be cooled
While the brine is cooling, grate the lard and stuff it with garlic and cumin, and finally grate the lard with a mixture of peppers.
Let the lard stand at room temperature for 1-2 hours, wrap it in foil.
After the brine has cooled, the solo is poured into a saucepan and placed under pressure for 2-3 days.

Recipe with garlic

How to deliciously salt lard with pepper?

Pepper will give the lard a pleasant spiciness and highlight its fatty taste. Depending on your preferences, you can choose a mixture of hot peppers or an aromatic spice from neutral peppers.

For the spicy brine you will need:

The mixture of peppers is not spicy – 1-2 tbsp.
Chili ground - 0.5 tsp (you can exclude or add less).
Paprika – 1 tsp (less possible)
Garlic - 1 head (medium)
Salt - a few tbsp.

Cooking:

Prepare the lard for salting in advance, rinse it with running water and dry it. You can also use boiled lard, dried after cooking.
Make many holes in the lard and fill them with chopped garlic. Chop the rest of the garlic.
Mix salt, garlic and pepper (all types). Rub lard generously on all sides and wrap with parchment (or foil).
The lard should be left at room temperature for several hours so that it becomes saturated with flavor and aroma.
After this, make a simple brine of water and salt (you can add bay leaf if desired).
Pour lard over it and leave under pressure for 3 days (this method is not suitable for boiled lard, only for raw lard).

Recipe with pepper

How to deliciously pickle lard with spices?

Spices will allow the lard to reveal its pleasant taste and acquire an unusual aroma. You can add any spices you like to the brine.

Spicy brine for raw or cooked lard:

Water – 1 liter (approximately 1 kg of fat)
Bay leaf - 3-4 pcs. (small leaves)
Garlic - a few cloves (according to your preference)
Cumin – 0.5-1 tsp. (to your liking)
Rosemary – 1-2 sprigs (can be replaced with dry ones)
Salt - a few tbsp. (it is advisable to use a large sea fish)
Blend of Italian herbs - 1-2 tbsp.

Cooking:

Boil water and dissolve salt in it
Add all the spices and a couple of rosemary sprigs to boiling water.
Leave the brine to cool
Stuff the lard inside with garlic and grate the top along with salt.
Pour cold brine over the chopped lard and place it under pressure for several days.

Spiced lard in spices

How to deliciously pickle lard for smoking?

Many people love smoked lard, but not everyone knows that the secret to its delicious preparation is a good preliminary marinade.

You will need:

Wash 1 kg with running water. lard with a thick cut of meat.
Cut the lard into several large pieces
Dissolve a few tablespoons in warm water. salt
Place the meat in a saucepan, first rub it with a little salt, pepper, and sprinkle with garlic.
Place bay leaves between the pieces of meat, pour warm brine over the lard and marinate for 3-4 hours.
After marinating, dry and send to the smokehouse.

How to deliciously pickle lard in a bag?

Lard in a bag is a delicious and easy way to marinate lard. You can independently adjust the amount of spices for such marinating. For this salting, you can use both raw and boiled meat.

How to do brining correctly:

Raw lard should be washed in advance and cut into large pieces, or boiled in advance.
Season the lard with garlic, chop some of the garlic in a bowl.
Rub the lard with salt and pepper
Add a few tablespoons to a bowl with crushed garlic. water, salt, spices.
Place the lard in a bag, add the garlic mixture to the lard, and tie the bag.
Store the bag in the refrigerator for 2-3 days, take it out every day and mix the contents thoroughly, simply dangling the bag in your hands.

Pickling recipe in a bag

How to deliciously salt lard using the dry method?

Dry salting of lard is very simple. It can be considered a classic.

To do this you should:

Rinse a piece of lard in advance with running water and remove all “suspicious” pieces: weathered lard, dirty lard or bristles.
Dry the lard
Pour a layer of salt into the bottom of the pan and put lard on top.
Sprinkle the lard with plenty of salt so that it is literally covered with it.
In this state, the lard should stand for 4-5 days at room temperature.
Don't worry about it getting too salty, because the lard will only take as much salt as it needs.

How to deliciously pickle lard in a cold way: a simple recipe

You will need:

Prepare a piece of raw or cooked lard for salting.
Prepare the brine: dissolve the salts in warm water and add spices, cool and let it brew.
Cut the lard into pieces and place in a saucepan, layering the lard with a bay leaf or other spices.
Pour cold brine over the lard and place it under pressure for several days.

How to deliciously salt brisket lard with layers of meat?

The more meat veins in the lard, the less salt is required for marinating. After all, unlike the white part, meat absorbs salt very well. If white lard requires 5-6 tbsp of salt (in relation to 1 kg), then 2-3 will be enough for flank (lard with meat).

IMPORTANT: You can marinate flank meat cold or hot, in a bag or under pressure. Use any spices to taste and season the meat with plenty of garlic.

Lard with meat layer

How to deliciously salt thin lard with skin?

Thin lard should be marinated in a brine prepared with water, spices, salt and garlic. It’s not worth adding salt to such lard, because it can absorb too much. Also, you shouldn’t put such a piece of fat under pressure.

Is it necessary to wash lard before salting?

If you buy fresh lard, be sure to rinse it thoroughly with running water before marinating or salting. Frozen lard should first be left at room temperature, and then cleaned (cutting off dirt or stubble). Pure lard pickles well and is stored for a long time.

How long to cook lard in onion skins?

Cooking in onion skins allows the lard to acquire not only a spicy flavor, but also a beautiful copper hue. Depending on how much you want to cook the meat and what part you have, cooking ranges from 20 to 40 minutes.

How many days does it take to salt lard using the dry method, in brine, onion skins?

It is necessary to marinate lard in spices and husks using a dry method for 3-5 days. The first day you should marinate it at room temperature and only then put it in the refrigerator. The longer the lard is marinated, the flavor will be richer and the flesh will be softer.

Video: “Delicious lard in brine”

This method is characterized by a minimal set of ingredients and ease of preparation. This lard is much healthier and tastier than what is made in a frying pan. It preserves all the beneficial microelements that our body needs.

The cooking time for lard in onion skins at home depends on the size of the piece itself.

Ingredients for cooking:

1 kg undercut;
liter of clean water;
3 dessert spoons of fine salt;
3 bay leaves;
a glass of onion peel;
a teaspoon of allspice (peas);
(whole head).

The preparation of boiled lard in onion skins should begin with the preparation of the main ingredient. The undercuts must be washed and dried with a paper towel. If the piece is large, then it can be cut into pieces.

Wash the husks under running water and place in a colander. Leave for 17 minutes to drain excess water. At the end of this time, transfer it to a saucepan and pour boiling water over it. Place the pan on the fire and cook for 18-20 minutes. Then put lard in the husk, add salt, bay leaf, pepper.

How long to cook lard in onion skins according to this recipe depends on the size of the main component.
If the thickness of the undercut is about 3 cm, 25 minutes will be enough. Larger pieces will need to be kept on the gas stove for about 45 minutes.

Before cooking lard in onion skins according to this recipe, you must remember that it should not boil too much. This will preserve the original amount of liquid until the end of cooking.

At the end of the time, the gas should be turned off, but you should not pull the lard out of the pan. It must cool completely while in the brine. Only after this you need to remove it from the liquid and leave it in a colander so that the water drains a little.

The next step is preparing the dressing. To do this, combine chopped garlic, pepper and a little salt. Mix all ingredients. Rub the pieces thoroughly with the resulting mixture and place them in a cold place so that they are saturated with seasonings.

The lard is ready, you can start tasting.

An unusual recipe for salted lard in onion skins

This method is slightly different from the previous one. This dish will take more time to prepare, but it's worth it. Salted lard in onion skins will turn out soft, aromatic and beautiful.

Products for cooking:

about 1 kilogram of undercut;
three dessert spoons of sea salt;
fresh ground allspice;
a little paprika;
crushed;
garlic - 5 cloves;
one liter of water;
400g husks.

During the cooking process, you should carefully ensure that all the pieces are completely covered with the marinade.

The preparation of this recipe for lard in onion peels must begin with cleaning the undercut. Pay special attention to the skin. If there are ink stamps on it, they must be removed.

Place bay leaf and garlic at the bottom of a 3-liter jar, which must first be crushed with a knife. Place the prepared ingredients and seasoning on top.

Then you can start preparing the onion peels. Vegetable peels should be washed well and placed in a pan. Simmer on the gas stove for 5 minutes. Pour the lard with the cooled brine and close the jar with a lid. After a day, move the container to the refrigerator.

You can start tasting this lard after 5 days. This time will be enough for each piece to acquire a beautiful shade and unusual taste.
It is recommended to serve the dish in thin slices. You can store the undercuts either in the freezer or in a jar with onion brine.

A simple recipe for lard in onion skins in a slow cooker

To make undercuts according to this recipe, you will need a minimum of time. And with the help of a multicooker, the cooking period will fly by unnoticed. In just a few minutes you can please yourself and all your household with a delicious dish.

Ingredients to use:

1.5 kg of lard with meat layer;
2 cups salt;
one and a half liters of cold water;
200 g of dry husks with;
bay leaf optional.

Wash well and peel the skin with a sharp knife. Cut the main ingredient into pieces of such a size that they fit into the multicooker bowl.

Place onion peels and bay leaves at the bottom of the container. Then place the underlining pieces.

Combine water with salt and mix thoroughly. It is important that the granules are completely dissolved in the liquid. Pour the resulting brine into the lard.

Place the bowl in the multicooker and close the lid. Cook the dish for 60 minutes in the “stew” mode.
At the end of this time, turn off the multicooker, but do not open the lid. Keep the dish in this state for another 8 hours.

Lard in the husk should be served cold. First rub each piece with adjika or a mixture of garlic and pepper.

Lard in onion skins in the oven

This cooking method is widely used among housewives. This kind of lard gained its popularity due to the fact that it is very similar to the smoked undercut that is sold in the store. But, in relation to store-bought lard, such lard is harmless, since it does not contain chemical additives.

Ingredients for preparing lard in onion skins according to this recipe:

middle piece of underlining;
a handful of onion peelings;
bay leaf;
black pepper (peas);
carrot;
several cloves of garlic;
dessert spoon of classic mustard;
salt (fine).

The first thing to do is prepare a decoction of onion peels. Add a little salt, pepper and bay leaf to the liquid. The amount of spices should be chosen according to your taste.

Cut the undercut into arbitrary pieces and place in a deep bowl or pan. Pour the prepared liquid over the lard. It should be marinated in a cold place for 24 hours. In winter, the container can be taken out onto a glassed-in balcony. After 24 hours, remove the pieces from the brine and dry.

Peel the carrots and rinse well. Cut the vegetable into thin pieces of any shape.

Peel the garlic and cut in half.

Stuff each piece of lard with carrots and garlic. In order for them to be well saturated with the aromas of vegetables, you should not only grate the undercuts on all sides, but also put the seasoning into the previously made cuts.

Grease the top of the workpiece generously with mustard.
Wrap each of them in baking foil and place on a baking sheet.
Keep in the oven for about 25 minutes. To brown the lard, unwrap the foil 10 minutes before it’s ready.

This recipe can also be prepared in the form of a roll, but for this you will need to buy a large layer of lard, which can be easily wrapped and secured with kitchen twine.

All the recipes for lard in onion skins with photos presented above are the most delicious and easiest. If everything is done correctly, then such an appetizer will become the hallmark of your table.

Video recipe for lard in onion skins

Although lard is considered a high-calorie product, many people love and respect it. Nutritionists have always had an ambiguous attitude towards this snack; they either put it on the “black list” or recommend it in moderation, indicating its usefulness due to the presence of unsaturated fatty acids. Well, that’s their job - to advise. And we will not pay attention to such various contradictory comments and will prepare a product beloved by all peoples. Each nationality has its own traditional recipe for salting it. How many countries, so many ways. And every housewife has her own, most delicious option. It can be lard in brine, or boiled in onion skins, or in brine, or rolls, or spread, and so on and so forth. The cooking recipe with step-by-step photos, which I share, is quite simple, not expensive in terms of time or budget. Great for snacks, outdoors, and it’s not a shame to serve on a holiday table (men will appreciate it!). I know that many housewives have this recipe, and it rightly takes pride of place, because it is in the category - quick and easy. The appetizer turns out soft, juicy, and looks smoky. And if you use “liquid smoke”, then the taste cannot be distinguished from smoked smoke.

I will not force an additive in the form of “liquid smoke” on you. I think many will be against her. It is not necessary, you can successfully pickle without it, you just won’t get the smoked taste. For those who doubt it, I want to explain a little what this liquid is. This is a purified aqueous solution of hardwood smoke condensate. That is, in principle, the product is quite natural. Of course, it is not something that can be easily used in everyday life left and right, but sometimes it is possible if there is a desire. Again, almost all smoked meats and other meat products that we buy in stores are made using it in production. Well, let's move on to the recipe?

What do we need to make lard?

lard – 1kg;
water – 3 liters;
bay leaf – 3 pcs;
peppercorns – 6-8 pcs;
allspice – 3-4 pcs;
ground black pepper – 1 tsp;
ground paprika – 1 tbsp;
salt – 550g;
garlic – 3 cloves;
onion peels (from about 6-8 onions);
liquid smoke – 1 tbsp. (optional).

How to cook boiled lard in onion skins

Do not use a frozen piece to prepare a snack. The taste will be completely different. Cook only with fresh pork.
Choose by color, lard should be pinkish-white, without yellowness.
Onion peels add a golden color to the finished dish. So don't skimp on it. I always measure in glasses, a full glass of husk per 1 liter of water.
The lard should be well salted, don’t be afraid to add salt, it won’t absorb the excess. But if you undersalt, you will feel it immediately both in taste and in appearance.
I know that some people don’t like the skin and cut it off. It seems to me that this should not be done, it “fastens” the piece and it does not “fall apart” during cooking, but you can cut it off from a ready-made, salted piece.
The shelf life of lard in the freezer is about 3 months, but our favorite product does not last that long.
For those who really love garlic, we can recommend lubricating pieces of lard with adjika or spices. You can also coat it with mustard and grains. Spicy and piquancy are guaranteed.
If you haven’t eaten everything and there are still slices left, you can add it to scrambled eggs instead of bacon for frying into borscht. Twist in a meat grinder or punch with a blender - the spread on bread is ready. You never know where you can use such a tasty and versatile snack.

Test it in practice and you will certainly use this recipe more than once.

After the Easter procession of Easter cakes and Easter cakes, something drew me to recipes for simple main courses and appetizers. I especially wanted meat... That's why today I'm offering a new recipe from this series - let's cook the most tender brisket in onion skins. Outwardly, it looks like smoked meat, although in fact it is aromatic and very soft boiled pork meat with layers of lard.

Brisket in onion skins is good even when warm, but it is best to let it sit in the refrigerator for several hours - it turns out to be an amazing cold appetizer. This brisket can be used as a component of homemade sandwiches or taken with you outdoors. It keeps well in the freezer for quite a long time, although I very much doubt that you won’t eat it in just a couple of days.

In a similar way, that is, using onion peels as a natural coloring, you can cook not only pork belly. Only you must understand that the finished meat will not have the taste and aroma of smoked meat - the husk only gives color. You can, of course, add liquid smoke, but I’ve never been into such things and I don’t recommend it.

Yesterday, by the way, I just made shanks in onion skins according to the same recipe, and today we have excellent meat for sandwiches on the table. Very tasty with fresh vegetables, herbs, sauces or just bread with mustard.

Ingredients:

Cooking the dish step by step with photos:

The first step is to thoroughly wash the onion skins in cold water to get rid of sand (after all, onions grow in the ground). 5 grams of husk is one good handful or outer layer of about 5-6 large onions.

You can cook the pork belly itself either on the stove in a large saucepan or in a slow cooker (my option). Along the way, I will write what and how. It doesn’t matter what exactly you cook the meat in - remember that onion skins will greatly color your pan from the inside, so it is advisable to take a dark one. Place clean onion peels in it, add a liter of water and bring to a boil. On the stove we just wait until the contents of the dish boil. I immediately poured boiling water into the multicooker bowl so as not to waste time and electricity on heating.

When the water with the husks boils, put the bay leaf and allspice peas into the bowl. We also add salt: 100 grams per 1 liter of water is not a lot, don’t worry. We need to get a fairly strong salt solution in which the brisket will be cooked and then salted. They won’t take extra lard with the meat.

Now we put the brisket into the pan. It is important that the pieces are completely covered with brine, so if you don't have enough water, add a little more. True, for 600 grams of brisket, 1 liter of water should be quite enough. On the stove, bring the contents of the pan to a boil again, turn the heat to low and cook everything under the lid for 30 minutes. After 20 minutes from the start of boiling, add 3 large cloves of garlic, peeled and cut into slices, to the meat. In a multicooker, cook everything under the lid for 30 minutes in the Stewing mode (don’t forget about the garlic 10 minutes before the end of the program).

After half an hour, the brisket will be ready. The aroma throughout the kitchen (I would say, even throughout the apartment) is indescribable...

Now we wrap the boiled pork belly with onion skins so that the surface of the meat and lard are evenly colored. Leave it like this until it cools completely.

When the brisket in brine has cooled completely, it should be placed in the refrigerator for 10-12 hours. I transferred the meat along with all the other ingredients into a smaller container so it wouldn't take up much space in the refrigerator. I closed the lid tightly so that the aroma of boiled meat with garlic did not permeate the rest of the food.

Lard after boiling in onion skins is very similar in appearance to smoked lard. The recipe for salting lard in onion skins is very simple and accessible to every family; the finished boiled lard is moderately salty, tasty, tender, and the cooking method used in the recipe makes the 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. The hot cooking method - boiling lard in onion skins - makes it possible to quickly and tasty prepare your favorite aromatic snack, enjoy its delicate taste and 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 it takes to cook salted pork 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.;
allspice peas – 10 pcs.;
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

To pickle lard, wash the onion scales 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 into the boiling brine with onion skins (they should be completely immersed in the hot brine). 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.
Rub the boiled pork lard with ground pepper or adjika and 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, the finished salted lard is very similar to smoked lard, especially if cooked with liquid smoke. Those who have not seen the entire cooking process will not be able to distinguish aromatic homemade pork with liquid smoke from real smoked lard by external signs and taste.