home Diseases Lard in onion skins step by step. Boiled lard with spices in onion skins. Video recipe for cooking lard in onion skins in a slow cooker

Lard in onion skins step by step. Boiled lard with spices in onion skins. Video recipe for cooking lard in onion skins in a slow cooker

I tried to cook boiled lard in onion skins with garlic for the first time, and only because I received a letter from a reader in the mail with the question: “Do you have such a recipe on your blog?” As it turned out, it somehow escaped my attention during all the years that I have been running a culinary blog, so I decided to urgently fill this gap in my culinary biography.

To prepare today's dish, we will need the following products: lard, water, salt, onion peels, pepper, bay leaf and garlic. I can say with confidence that lard, which is boiled in onion skins, is a culinary masterpiece made from the most affordable ingredients, which fits perfectly into the list of Easter recipes! The main moment in its preparation comes at the stage when you walk around the market in search of this delicacy. I don’t recommend buying lard in a store, but the market, where you will be happy to taste the lard before buying it, will be the best place where you can find a fresh, high-quality and aromatic product. My dad taught me this simple wisdom, and I always try to stick to it.

Now it’s worth mentioning onion skins. It is used in the recipe to give the finished lard an appetizing smoked look. The taste qualities of the finished dish will not leave any “sugar-eater” indifferent.

Boiled lard in onion skins can be served the next day after preparation, but the cooking time itself requires no more than similar meat dishes. The result that you end up with will please not only your household, but also your acquaintances and friends who come to visit!

Ingredients:

Cooking the dish step by step with photos:

Bon appetit!

Anyone can cook lard boiled in onion skins, regardless of the culinary experience they have. The whole process of preparing this appetizer from lard is extremely simple, and every housewife and host can cope with this task. Finally, I want to give a few tips so that your boiled lard turns out tasty and appeals to all tasters:
To cook lard we need 1 cup of salt, and this is not a typo. Prepare the dish based on the quantity of products indicated in the list of ingredients;
Take a responsible approach to choosing lard, as the final result of all your cooking will depend on it;
Try to use onion skins from fresh onions for cooking;
Before serving, be sure to let the finished lard rest in the refrigerator before cutting it into portions.

Slavic peoples love lard. Ytv has many health benefits even though it contains a lot of fat. The norm for a person is 80 grams of lard per day.

Lard contains arachidonic acid. It strengthens the immune system and promotes the production of hormones in the body. Recipes for lard in onion skins are varied: the product can be boiled, salted or smoked.

Lard in husks with garlic

Give preference to a product that has meat layers. Another advantage of the recipe is that the lard is well cooked and does not contain harmful substances. The recipe describes in detail how to properly cook lard in onion skins.

Required ingredients:

Preparation:

Wash the husks and place in a bowl of water. The husk should be completely covered with water.
Bring the pan with the husks to a boil and keep on low heat for 15 minutes.
When the water turns red, add salt and spices, 4 cloves of garlic, mix well.
Wash the lard, scrape the skin with a knife, cut into several pieces and rub with a mixture of three chopped cloves of garlic and pepper.
Place the pieces in the onion broth so that they drown in the pan. If there is not enough liquid, pour in boiling water.
Cooking lard over low heat should last 1.5 hours.
Cover the finished lard with a lid and leave in the pan until it cools.
Remove the lard boiled in onion skins and wipe with a napkin.
Pass the rest of the garlic through the press and mix with ground pepper.
Rub the mixture onto the prepared lard. You can make small cuts in the pieces and fill them with the mixture.
Place the lard in a deep bowl and place a flat plate on top, the diameter of which is smaller than the diameter of the bowl. Place a weight on a plate and remove the bowl for 12 hours in a cool place.

Wrap the delicious lard in onion skins in foil and store in the freezer.

Ingredients:

ground pepper;
1 kg. lard;
3 handfuls of husks;
1.5 cups salt.

Preparation:

Cut a piece of lard into squares, but not completely. Rub the lard with salt and pepper and leave for half an hour.
Pour a thick layer of salt onto a baking sheet, put lard on it and place in the oven at full power for 20 minutes, then reduce the heat and bake for 1 hour.
Squeeze the garlic and dissolve in a small amount of water.
Remove the pan with lard 10 minutes before the end of cooking and rub with a mixture of garlic and water. Put it back in the oven.
The finished lard should cool on the salt for 30 minutes, then it can be transferred to a plate and left to cool further. Place the completely cooled lard in the refrigerator. You can cut it into squares or wrap it into a roll.

This is one of the most delicious recipes for lard in onion skins. Make a marinade of black pepper, mayonnaise, paprika and salt. Rub the lard with the resulting mixture, leave to soak for an hour and then bake.

Lard in onion skins with liquid smoke

The lard is smoked and boiled, with an unusual taste and aroma. You can salt the product with the addition of liquid smoke.

Ingredients:

Preparation:

Place husks, bay leaves, and salt into the water. Cook for 5 minutes then add liquid smoke.
Place lard in the brine until it is completely covered with liquid.
After boiling, cook over medium heat for 20 minutes.
Leave the lard in the pan and let it cool.
Sprinkle the cooled lard with a mixture of peppers and squeezed garlic.
Place the pieces of lard into a bag and mix well so that the garlic is distributed evenly throughout. Place in the freezer.

If you prepare lard correctly, it will become an excellent snack on the table.

Lard with adjika in husk

Another method of hot cooking salted lard with husks, but with the addition of spicy dry adjika.

It happens that you want lard, your eyes are already dark, and the lard is gone... It will take a week to pickle, but you want lard now! The option of buying at the market is not even considered, well, there is no tasty homemade lard there. And it is precisely in such situations that the recipe for lard in onion peels comes to the rescue. The cooking method differs from the traditional one, but it allows you to very quickly prepare aromatic, tender and incredibly tasty lard. Lard is cooked in onion skins, due to which its surface acquires an amazing, very appetizing orange color. Be sure to try it, you won’t regret it!

Ingredients:

To make lard, we still have to go to the market for fresh lard. We choose lard with a meat streak. We also need onions, or rather onion peels.
First, cook the onion marinade. To do this, place the onion peel in a colander and rinse under running water. Squeeze it out, put it in a saucepan, add a liter of water. Add salt, sugar, bay leaf and spices.

Please note that the amount of salt should be adjusted depending on what kind of lard you bought. If the lard is without meat streaks or there are very few of them, then add salt according to the recipe (lard, more than necessary, will not take salt). The situation is completely different if there are a lot of meat streaks in the lard. As you know, meat can take up a lot of salt, so we reduce the amount of salt, for example, instead of 5 tablespoons, add 3-4 tablespoons.
Place the saucepan with onion skins and spices on the fire. Meanwhile, wash the lard and cut it into two pieces.

Place lard in boiling water. If there are not enough husks, then we can first boil the husks for a few minutes so that they boil down a little, and only then add lard.

Cook lard in onion skins for 15-20 minutes.
Then turn off the heat, leaving the lard itself in the onion marinade for 10-12 hours. At the same time, press the lard on top with a plate so that it is completely covered with onion broth.
After 12 hours, remove the lard from the marinade. The lard should be blotted with a paper towel to remove any remaining moisture. The result is these beautiful orange pieces.

Now let's prepare the topping. Peel the garlic and grate it on a fine grater. If you like it spicy, you can increase the amount of garlic. Mix garlic with a mixture of peppers (ground black, white, red), add your favorite herbs and spices. I must say that making powder is a creative process and depends entirely on your passions and inspiration. But if you are not sure about the choice of spices, then for the first time it is better to limit yourself to the standard set (pepper and garlic). And only then you can experiment)))
Rub each piece of lard cooked in onion skins with the prepared mixture.

Wrap the pieces of lard in parchment paper and leave for 3-4 hours at room temperature so that the lard is quickly saturated with the aroma of garlic and spices. Then we put it in the refrigerator for storage.

The finished lard, cooked in onion skins, is cut thinly and served. Mmmm, yummy, foreign jamons are resting)))

Lard is considered a truly Ukrainian product, but today not only Ukrainians know a huge number of recipes for salting it, sometimes even quite unusual ones. In this article we will look at options for preparing this product in onion peels in order to show step by step all the necessary steps for a good and tasty result.

Which lard is best for salting?

The key to successful preparation of a dish is the correct choice of raw product. Therefore, when purchasing it, you must take into account the following recommendations:

choose only pieces with skin, and the most healthy are those with 2.5-4 cm of fat underneath;
the selected product should be homogeneous, elastic and quite dense, and to verify all these characteristics, just pierce it with a sharp knife (if there is slight resistance, but there is no need to jerk, then you have a really high-quality piece);
give preference to the lard of females rather than males, because the latter often have an unpleasant odor and a specific taste;
The color of a good product when cut should be a rich white or pinkish tint, so it is better to avoid yellowed and soft specimens.

If the selected piece has meat streaks, then it is better to boil or smoke it, since with regular salting such a product will turn out tough and can quickly spoil in the refrigerator.

Recipe 1

To make delicious salted lard in onion skins, you will need very few simple ingredients.

Kitchen appliances and utensils

Everything you need for pickling according to the recipe below can probably be found in any kitchen, because the necessary equipment includes only a two-liter saucepan, a sharp knife and a press for chopping garlic.

List of ingredients

For this recipe, in addition to the lard itself (0.5 kg), you need to prepare only a few additional components:

Cooking process

The cooking process involves the following steps:

The finished and aromatic dish can be divided into small pieces and, placed in separate bags, sent to the freezer for further use as needed.

Video recipe for cooking lard in onion skins

Did you know? For salting, lard with a thickness of 4 cm is considered ideal, although a product from 2.5 to 5 cm in thickness will also be suitable for this. Smaller or larger values already indicate that the purchased product is better used for other recipes.

Recipe 2 (in a slow cooker)

A multicooker is a universal device that can be used for any culinary purpose, and cooking salted lard in onion skins is no exception.

Kitchen appliances and utensils

To prepare salted lard according to this recipe, you will need several kitchen tools and certain equipment:

multicooker;
garlic crusher;
sharp knife;
parchment paper and freezer bags if you plan to leave the finished dish in the refrigerator.

List of ingredients

puff lard (with meat streaks) - 1.5 kg;
salt - 150 g;
water - 1.2 l;
onion peel - approximately 100-150 g;
garlic - 10-15 medium cloves;
mixture of peppers - 50-100 g;
bay leaf - 5 pcs. + 20 g chalk for rubbing.

Cooking process

The preparation of tasty and aromatic salted lard in a slow cooker proceeds in the following order:

The lard should sit in the freezer for at least a day, but if you wish, you can freeze it and take it out as needed.

Video recipe for cooking lard in a slow cooker

Important!It doesn’t matter exactly when you decide to remove the product from the refrigerator; in any case, before slicing, it is advisable that it just sit for 10-15 minutes.

Where and how much can you store

The ideal place to store cooked lard (no matter what recipe you used for this) is the freezer. In such conditions, the product is well stored all winter, and it can be taken out as needed. Don't worry that it will freeze too much - you just need to wait 10-15 minutes before serving. Of course, if you have prepared a little, then you can get by with an ordinary refrigerator, where such lard can easily remain for several weeks, without loss of taste.

What to eat and serve with

The ideal option for serving would be a combination with borscht and, but it can also be eaten simply with bread, mashed potatoes, or even as an independent product.
In addition, cutting with his participation will certainly be an excellent addition to any festive table; it will look good on a plate with baked meat.

Hello, dear friends! In our family, lard is consumed in kilograms. My husband especially indulges in this. He simply cannot live without it. However, it is expensive to buy it in such quantities.

I admit, I am very far from this and decided to scour the Internet to find the most delicious recipes for this product. Imagine my amazement when I saw how many different recipes and methods of preparing it.

I'll start this cycle by salting lard in onion skins. I really liked this option. Now I wanted to try what it tasted like. But here, as it turned out, there are also several different options, which we will consider.

Before you start cooking, be sure to wash and dry the lard. If you do this with sandpaper, scrape it with a knife to remove any remaining dirt and stubble. Or just cut it off if you don't like it.

And I'll start with the most common recipe. When you cut the finished product and put it on bread, you will experience real pleasure. The lard will be very tender and incredibly tasty. This is what the author of this recipe promised.😉

Ingredients:

Lard
Coarse salt - 200 g per 1 liter of water
Onion peels - 4 good handfuls
Onions - 1-2 pcs.
Black and allspice, coriander beans
Bay leaf - 2-3 pcs.
A mixture of ground peppers or other favorite spices

Preparation:

1. Pour water into a saucepan and put on fire. When the water boils, pour salt into it. Also add the peeled onion, peppercorns, allspice, coriander and bay leaf.