Recipe for lard in onion. Lard boiled in onion skins - the most delicious recipe

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:

• 2 cups husks;
• 1 kg. lard with a layer of meat;
• a glass of salt;
• 12 cloves of garlic;
• 10 peppercorns;
• ground pepper;
• 3 bay leaves.

Preparation:

1. Wash the husks and place in a bowl of water. The husk should be completely covered with water.
2. Bring the pan with the husks to a boil and keep on low heat for 15 minutes.
3. When the water turns red, add salt and spices, 4 cloves of garlic, mix well.
4. 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.
5. Place the pieces in the onion broth so that they drown in the pan. If there is not enough liquid, pour in boiling water.
6. Cooking lard over low heat should last 1.5 hours.
7. Cover the finished lard with a lid and leave in the pan until it cools.
8. Remove the lard boiled in onion skins and wipe with a napkin.
9. Pass the rest of the garlic through the press and mix with ground pepper.
10. Rub the mixture onto the prepared lard. You can make small cuts in the pieces and fill them with the mixture.
11. 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:

1. Cut a piece of lard into squares, but not completely. Rub the lard with salt and pepper and leave for half an hour.
2. 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.
3. Squeeze the garlic and dissolve in a small amount of water.
4. 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.
5. 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 resulting mixture onto the lard, 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:

• 2 bay leaves;
• 600 g lard;
• 2 cups husks;
• 3 tbsp. l. liquid smoke;
• 4 cloves of garlic;
• 7 tbsp. l. salt;
• pepper mixture.

Preparation:

1. Place husks, bay leaves, and salt into the water. Cook for 5 minutes then add liquid smoke.
2. Place lard in the brine until it is completely covered with liquid.
3. After boiling, cook over medium heat for 20 minutes.
4. Leave the lard in the pan and let it cool.
5. Sprinkle the cooled lard with a mixture of peppers and squeezed garlic.
6. 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.

Any method of preparing lard begins with the purchase of the main ingredient. The final taste of the dish depends on what kind of lard you buy. Believe me, this is true. Even if you know how to prepare lard in 150 ways, the main thing will still be what kind of fresh lard you bought.

First of all, you need to buy lard at the market. I have never come across delicious store-bought lard (maybe, of course, I’m going to the wrong stores!).

So you're in the market. Fresh lard is usually available in a huge variety. But not all pieces are suitable for pickling. First of all, we need to find really fresh lard. You can easily determine freshness by such an uneven structure; the lard is still literally alive, easily moving at the slightest touch. The consistency looks like frozen thick jelly. In addition, you need to pay attention to whether there is a thin, light, transparent strip between the lard and the skin. If it is there, it means the lard is well baked and you will get a tasty result! If not, then you should not take such lard for salting.

And yes, be sure to try to see if the skin on the lard is tough. To do this, just pry the skin with your fingernail and pull lightly, as if tearing it off. Is this procedure easy to perform? Know that the skin will be soft! Just do not trust this action to the seller. They usually show the buyer so quickly that the skin is thin and soft, which is better to check in person; after all, everyone has their own idea of ​​softness.

And finally, I always smell lard. The butchers I know are no longer surprised, but look at me with respect. The fact is that the pig must be well oiled (one of the first processes in processing a carcass), and not just like that, but ideally, oiled with straw. Then you will feel a subtle, incomparable aroma.

So, we chose a decent piece of lard and brought it home. And here lies the first danger - under no circumstances should you start salting fresh lard right away. It should take at least 1-2 days. During this time, the lard will age and subsequently it will be convenient to work with it. I usually put lard on the refrigerator shelf.

It's time to cook the lard. To do this, you need to cut it into convenient pieces; the bars should be small in size so that they are quickly saturated with spices. And don’t be confused by the fact that when you cut the lard into beautiful, even pieces, you will be left with scraps. I would advise you to immediately sort them: some parts can be salted, some can be used raw for frying (who would refuse scrambled eggs in lard or fried potatoes with lard?!)

Now you need that special ingredient in the recipe that will give a special charm to the lard: an unrealistically beautiful color. I'm talking about onion skins.

When I decided to make lard, it turned out that there were no onion skins at home. Well, that's okay. You went to the market for lard, didn't you? Walk along the vegetable rows and ask the sellers to pick up peelings from a box of onions. Not only will it be completely free, but the sellers will also thank you for cleaning their onion)))

Before cooking, the husks must be washed under running water.

To continue cooking, you need to put a pan of water on the fire. Please note: onion peels are an excellent dye. It gives a wonderful color to Easter dyes and, for example, lard. But the pan will also certainly become colored. Therefore, avoid using enamel pans, especially white ones.

As soon as the water in the pan boils, it should be generously salted. It’s not for nothing that I wrote “generously”, because lard is just that unique product where there is no excess salt. Now it's time to throw in the onion skins. Let the pan simmer over low heat for about 10-15 minutes for the brine to become permanently colored (as strong brine is often called).

If you think that the color is not intense enough, then throw in pieces of fresh beets - you will be guaranteed a beautiful shade.

It's time to put the lard into the solution. If onion peels cause you aesthetic discomfort, then remove them before adding lard. From my own experience, I will say that this is an extra step in the recipe; it is quite possible to leave the husks in the pan.

Boil the lard quite a bit - literally 5-7 minutes. You can object to me that this is very little, it is impossible to cook lard in such a short period of time. Of course it's impossible. But we don’t need boiled lard, that’s not our goal. Therefore, we will focus on short heat treatment. And then just turn off the heat under the pan and leave it to cool right with the lard.

During this gradual cooling, the lard will still be cooked, because it will always be in hot, and then warm, brine.

While the lard is cooling, we need to prepare a mixture in which we roll the lard. This mixture is an absolute fantasy. Consider your tastes and the taste preferences of your family members! This time I made a very simple deboning: I combined finely chopped garlic with a freshly ground mixture of peppers and herbs.

The cooled lard can be rolled in this mixture as a whole piece. Or you can stuff the lard with aromatic additives. Or - as I did - cut a large block of lard into several parts (we make the cut right up to the skin, but so that the block of lard does not fall into pieces, but remains the same size). It seems to me that with the latter method, deboning will be the most successful.

So, the lard is already aromatic, but it doesn’t hold its shape very well. Therefore, we will wrap the pieces in cling film and put them in the freezer - let them rest for about 1 day.

Time has passed, it's time to take a sample.

The most delicate lard, literally melts in your mouth. The color of the lard is very appetizing. And what a aroma! Help yourself! Even just put a few pieces of this lard on a piece of black bread - and enjoyment of the taste is guaranteed!

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 needs no more than for 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:

• 800 g lard
• 1 liter of water
• 1 glass of salt
• Onion skins 6 onions
• 10 black peppercorns
• Allspice, coriander (to taste)
• 4 bay leaves
• 5 cloves of garlic for marinade
• 4 cloves of garlic for the lard itself

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.

For some reason, many people mistakenly consider lard to be unhealthy food. But doctors and nutritionists are confident that this product contains a large and even unlimited amount of beneficial substances necessary for the human body.

Of course, you shouldn’t overeat it, but a few pieces a day will undoubtedly bring nothing but benefits.

Selection and preparation

Ideally, you should buy it at the market rather than in a store or supermarket. This is the only way you can find out information about the origin of the product and even try it.

By following a few simple rules, you can purchase a fresh, soft and tasty product.

1. Color. Yellow and grayish color indicates that the product is not fresh. If the product has reddish veins, its taste will be slightly worse. Therefore, you need to choose white lard with a soft pink tint;
2. Taste. Here you can only try it yourself and determine your taste. Often sellers give a product a deceptively attractive appearance that does not correspond to its taste. Feel free to try the product before purchasing;
3. Smell. Boar has a peculiar smell, so it is better to give preference to pig lard. As a rule, it separates from the skin very easily; you can easily check this at the market. Ideally, the product should have a delicate aroma, with a sweetish-milky tint;
4. Appearance. The thickness of the most delicious lard is usually from three to six centimeters. The product should stick easily onto a skewer. The best fat comes from the abdominal part of the animal, where it alternates with layers of meat.

Please note that the skin is without bristles and soft. Its color does not affect the quality at all, so it can be anything you want.

It would be good to pay attention to the presence of the veterinary service mark on the lard and check the seller’s documents for this product.

Before cooking, lard must be thoroughly rinsed in running water and allowed to dry.

Recipe for boiled lard in onion skins

Ingredients	Quantity
Pig lard -	800 grams
Garlic -	3-5 cloves
Purified water -	1 liter
Onion peel -	from 6 pcs.
Salt -	60 grams
Coriander -	taste
Black pepper -	taste
Paprika -	taste
Peppercorns -	4 pieces
Cooking time: 240 minutes	Calorie content per 100 grams: 300 Kcal

This is an excellent, healthy and tasty alternative for lovers of smoked, not so healthy lard. You can't tell them apart by sight.

It is advisable to use old onion peels as they will give a brighter and more piquant hue. We thoroughly wash the husks to remove soil and debris.

Add salt to the pan and send it to the fire. Place the husks in water and boil for fifteen minutes. The water will acquire a bright golden color, after which we put the lard into the pan.

Boil it over low heat for forty-five minutes. To ensure that the color of the cooked lard is uniform, turn it over periodically. Next, remove the pan from the heat and leave to stand for fifteen minutes.

Crush the peppercorns a little in a bowl, add coriander, paprika, black pepper, and a pinch of salt. Mix all the ingredients thoroughly. Cut the peeled and washed garlic into thin slices.

Keep the lard on the plate for about thirty minutes and proceed to the further cooking process. Rub it thoroughly with the prepared spices on all sides. Place garlic on top and wrap in foil. If desired, you can add any greens.

Wrap the lard tightly in foil so that the juice cannot leak out. Place the lard carefully wrapped in foil in a regular bag and place it in the freezer for a couple of hours.

It is very good to store lard in foil in the refrigerator; it stays fresh longer and retains its beneficial properties. After two hours, you can cut the lard into pieces and put it on a plate.

Ideally, lard is served with black bread, green onions and garlic.

Boiled salted lard in onion skins

This is a wonderful recipe for salted lard that tastes very similar to smoked ham. Ideal for sandwiches and all kinds of snacks.

Ingredients:

• Pork lard – 3 kilograms;
• Garlic – 4 heads;
• Salt – 6 heaped tablespoons;
• Onion peel – 300 grams.

Peritoneum with layers of meat is good.

Place the pieces of lard in a pan, preferably wide, and fill it with water so that they do not float.

Then we pour the water from the pan with lard into a container in order to understand how much solution we will need.

Place the peeled and washed husks in cold water, bring to a boil and boil for ten to twenty minutes.

After straining the water from the husk, dissolve the salt in it. Fill the pieces with the prepared liquid and make a press on top. You can put a plate and put a large jar of water on it.

After boiling, cook for forty minutes over medium heat. Next, set the pan aside and leave it as is for about twenty hours. During this time, everything will have time to salt. There is no need to drain the water.

Then place the pieces on a plate and allow time to dry. Then coat it with crushed garlic paste.

For long-term storage, you can keep the product in the freezer. If desired, you can add bay leaf to the solution.

Boiled lard with spices in onion skins

Lard according to this recipe turns out to be especially refined and tasty. Therefore, prepare more at once, otherwise there may not be enough for everyone.

Cooking ingredients:

• Lard – 1 kilogram;
• Sesame - half a tablespoon;
• Crushed coriander - half a teaspoon;
• Garlic – 1 head;
• Sweet red ground pepper - 1.5 teaspoons;
• Semi-bitter ground red pepper - half a teaspoon;

Ingredients for marinade:

• Water – half a liter;
• Bay leaf - three pieces;
• Salt – 1.5 tablespoons;
• Black and allspice peas – 7 pieces each;
• Husk from 8 large onions.

Add all the above spices for the marinade, husks and salt to a pan of water. Bring everything to a boil.

Cut the lard into pieces, put them in a saucepan and pour the resulting marinade. Boil over low heat for an hour.

Meanwhile, prepare the sauce for greasing the product. We pass the garlic through a press, mix it with all the listed spices for cooking.

Let the lard drain for a couple of minutes and then rub it hot with the resulting mixture. We set it aside until it cools completely, after placing it in a container with a lid.

After cooling, put it in the refrigerator. After freezing, you can start eating.

With cucumbers and tomatoes, potatoes and fresh bread, this dish will be a hit.

How to cook boiled lard in onion peels in a slow cooker

Another interesting and modern recipe for cooking lard in onion skins. As a result, it will turn out golden and tender.

Ingredients:

• Sugar – 3 tablespoons;
• Bay leaf – 5 pieces;
• Onion peel – 200 grams;
• Garlic – 3 cloves;
• Lard – 1 kilogram;
• Water – 2.5 liters;
• Salt – 250 grams;
• Pepper - to taste.

Wash the onion peel thoroughly and soak in water for half an hour. Then place half of the husks on the bottom of the cup. Place the pieces on top, then the bay leaf and cover everything with the rest of the husk.

Completely dissolve salt and sugar in boiling water. Pour the resulting solution into the bowl. And for one hour, cook it in a slow cooker, turning on the “Stew” mode.

When finished, turn off the multicooker and leave to infuse for seven hours. Then remove the product from the multicooker and let it dry.

Mix finely chopped garlic with pepper and rub the product on all sides. Then place it in cling film and leave it in the freezer for a couple of hours.

Immediately after cooking, the product will have a salty taste. After refrigeration, this effect will weaken significantly.

Regular consumption of lard in small quantities helps improve brain and heart function, improves blood composition and normalizes kidney function. Remember that everything is good in moderation!

Click Class

Tell VK

Lard is a wonderful product that provides a powerful boost of energy. Its beneficial properties have a beneficial effect on the digestive system of the human body and facilitate the digestion of food. Many people associate this product exclusively with Ukraine and borscht, however, this is a misconception.

Researchers say lard is actually most commonly eaten in European countries: Germany, Denmark and France. They eat it with potatoes, porridge, sandwiches and other dishes. However, it is worth remembering that this product is quite fatty, you can easily get enough of it and it is obvious that you should not consume it in large quantities.

The final taste of the product prepared at home will depend on what kind of lard you buy. The best option would be to purchase lard at the market, which is sold there in a large assortment. But the main thing in this matter is to find fresh pieces.

They can be identified by their heterogeneous structure and seemingly frozen, thick consistency. The skin should be thin and soft. It is also worth paying attention to whether there is a light transparent strip between the lard and the skin. If it is not there, then you do not need to take such a product for pickling. After purchasing fresh lard, you should not cook it immediately; let it sit in the refrigerator for 1–2 days.

Onion peel is a wonderful ingredient and makes a wonderful coloring agent. Therefore, it is better not to use light, enamel dishes for cooking lard in onion peels. Thanks to this component, lard turns out to have a pleasant spicy taste and a delightful golden brown color. It looks delicious and quite impressive. In appearance, salsa cooked in the husk resembles boiled pork, but in taste it is more similar to ham.

Lard prepared using this method will not turn yellow and will retain its taste properties longer. Lard is prepared quickly and the result is an unusually aromatic, delicious product. Please note that cold-cooked lard is tougher and more elastic than a boiled product.

For this recipe, it is better to take a product with a large number of meat layers and the more husks you use, the more beautiful the color of the lard will be.

• 1.5 kg of lard;
• a lot of onion peel;
• 150 gr. salt;
• bay leaf - 5 pcs.;
• 2 heads of garlic;
• pepper in peas - 8 - 9 pcs.

Boil the husks for about 10 - 15 minutes and then remove them from the broth. Add the spices specified in the recipe to the warm broth and wait for it to cool.

Place the lard bars in a suitable container. Try not to pack them tightly so that the bacon does not go rancid. Pour marinade over everything and leave for 24 hours.

Then remove, peel and dry the lard with a paper towel. Be sure to store the finished product in the refrigerator.

Be sure to try preparing this delicious appetizer - the result will undoubtedly please you.

Smoked lard with liquid smoke

Liquid smoke is an artificial flavoring produced by burning wood. Commonly used are bird cherry, beech, alder and apple. The smoke generated as a result of combustion usually undergoes special filtration to remove tree resin and tar. You can find liquid smoke on sale in the form of mixtures, powders, sprays, and bottled solutions.

Adding such smoke when preparing homemade lard gives the product a delicious aroma and unique taste.

Using purchased liquid smoke when preparing lard, the product remains fresh for a long time. This cooking method is great for cases where there is no special smokehouse. This process will not take much of your time.

To prepare you need to take:

• lard with layers of meat – about 2 kg;
• 2 tablespoons of water;
• 250 gr. salt;
• about 170 gr. onion peel;
• liquid smoke - about 25 ml;
• lavrik - 6 -7 pcs.;
• 10 gr. ground red pepper;
• half a head of garlic.

Before starting smoking, prepare the brine:

Take a suitable container, pour water into it, dissolve the salt. Add the husks along with the bay leaves and boil for 2 minutes.

And follow it with liquid smoke.

Cook over low heat for another 5 minutes. Then remove the container from the heat and set aside, wrapping it in a blanket so that the liquid gradually cools. After 12 hours, take out the finished lard and dry it.

Smoked lard prepared in this way can easily be stored in the freezer for up to several months.

And for longer storage, it is distributed into jars, spices and garlic chopped in a blender are placed on top, everything is filled with brine to the edge of the jar and closed tightly. Canned product must be kept refrigerated.

Smoked lard is consumed as a separate independent product, enjoying its delicious taste and excellent aroma. In terms of quality, this lard is in no way inferior to smoked meats, which are traditionally prepared by cold or hot smoking.

Advice! For those who experience an allergic reaction after eating smoked meats or adding aromatic additives that imitate smoking, doctors recommend avoiding products prepared with liquid smoke.

Boiled lard in onion skins at home (hot method)

This tasty dish will look especially good on a formal table as a platter.

To prepare you need to take:

• 1 kg fresh pork lard;
• one liter of water;
• 2 – 3 handfuls of onion peels;
• 170 – 180 gr. salt;
• 2 tbsp. granulated sugar;
• pepper mixture;
• 3 - 4 bay leaves;
• allspice;
• 5 - 6 garlic cloves.

Carefully sort and rinse the onion peels with water (preferably warm) and place them on the bottom of a deep pan.

The husks should cover about 1/3 of the dish. On top we place lard, cleared of soot, washed and cut into cubes.

Sprinkle peppercorns and bay leaves on top of the lard, sprinkle with salt, sugar and cover with the remaining husk. Carefully pour in the water, pressing the husk with any convenient cutlery so that it gets thoroughly wet.

Put the pan on the fire. When the water boils, boil the lard for approximately 20 - 30 minutes. At the end of cooking, leave the lard to cool in the same container under the lid for 12 hours, then, once it has cooled down, put it in the refrigerator again for 12 hours.

After this time, we take out the pan, remove the lard from it, peel it, lay it out and dry it with a paper or kitchen towel.

After all the stages, we rub our lard with a very pleasant color and outwardly appetizing appearance with garlic, which we first pass through a special press. And we also carefully rub each block with spices.

After all, wrap the lard in baking paper, put the resulting package in a regular plastic bag and place it in the freezer overnight. In the morning we take out our product, let it thaw a little, cut it into thin slices and enjoy the great taste.

Having tasted such incredibly tasty and pleasant lard, you will definitely want to repeat this recipe more than once, and your guests will certainly take note of it.

Quick recipe using a slow cooker

A slow cooker is great for quickly preparing tasty, high-quality lard. The great advantage of this recipe is that the delicious appetizer can be served at the dinner table the very next day and it is also important that it does not require a lot of effort and time.

To prepare you need to take:

• lard with meat and fat layers - 1 kg;
• salt - 1 whole glass;
• 5 pieces. bay leaves;
• 2 – 3 large handfuls of husks;
• liter of water;
• 2 tbsp. l. granulated sugar;
• black, coarsely ground pepper;
• garlic - 5 - 6 pcs.

Sort and wash the onion skins. Remove any carbon deposits from the lard, wash and cut into large pieces. Place some husks in a multicooker bowl and spread the lard and bay leaves on top. Then cover everything with the remaining husks.

We make the brine. Pour salt and two tablespoons of sugar into boiling water. Pour the hot solution into the multicooker and turn on the stewing program for one hour.

After the specified time has passed, leave the lard in the prepared brine overnight.

Then we take it out, peel it and let it dry.

We can take out the frozen lard and taste it after 10 minutes.

Cooking lard in a convenient slow cooker using onion peels is the most proven and efficient method. The product acquires an incredibly delicate taste and delightful aroma.

Recipe with prunes

Lard prepared using prunes and onion skins has a breathtaking taste and aroma, with a slightly delicate smoked quality.

Prunes contain many vital, beneficial substances, as well as vitamins and microelements. Thanks to its rich composition, prunes help in the functioning of the gastrointestinal tract, cardiovascular system and organs of vision, improve immunity and are necessary for the prevention of many diseases.

Its taste properties and beneficial effects on the body have proven themselves, so this magical product is used in many recipes.

To prepare you need to take:

• 1 kg of lard;
• 2 – 3 handfuls of onion peels;
• prunes – 5 – 7 pieces;
• 1 liter of water;
• 3 - 4 bay leaves;
• salt – 200 gr.;
• 2 tbsp. l. granulated sugar;
• 3 tbsp. l. ground black pepper.

Thoroughly peel, wash, dry and chop the lard quite coarsely.

To prepare the marinade, put all the onion skins in water, add salt and sugar, add bay leaves, prunes and bring the contents to a boil.

Carefully place pieces of lard into the solution and cook over low heat for about 25 minutes. Then leave it for 10 – 12 hours.

Then we take the lard out of the solution, peel it off and dry it with a paper towel.

Prepare the garlic and pepper mixture, grate the product on each side and then wrap the pieces of prepared lard in film or parchment paper.

Put them in the refrigerator. To preserve the product for a longer period of time, place it in the freezer.

A tasty and very pleasant delicacy is ready for consumption.

Please your loved ones, friends and acquaintances with a delicious product prepared at your home. This simple and at the same time original recipe for cooking lard in onion skins using prunes will help you.

Lard in onion skins with tea

Another simple, but incredibly wonderful technique for preparing delicious lard.

In appearance, the resulting lard is similar to smoked lard. But, it does not have the aroma of smoke and it tastes much more pleasant. Even those who prefer not to eat lard will like its taste.

To prepare you need to take:

• 1 kg of lard with a slot;
• 1 or 2 pcs. tea bags;
• approximately 3 handfuls of onion peels;
• bay leaf – 4 pcs.;
• 1 onion;
• pepper - 6 - 8 peas;
• 2 tbsp. l. salt;
• 5 – 6 pcs. garlic

Prepare lard.

Peel, wash, chop the onion. Place the washed and dried onion peels in a saucepan, add lard, tea bags and pour water so that it covers all the ingredients.

Put it on low heat to simmer for about 25 - 30 minutes, then add all the spices, add salt and cook for about another 35 minutes. Turn off the heat and add finely chopped garlic to the solution. Without removing the product from the pan, wait for the lard to cool.

Our product brewed and cooled. Then we take it out, peel it, let it sit for a while and dry. Rub the beautiful sticks with a mixture of peppers. Wrap in parchment or foil and place in the freezer. The product must be in the freezer for at least 12 hours.

When you take the lard out of the freezer, it should sit for 10 - 15 minutes before you start cutting it.

The result is an excellent, not too spicy product with a beautiful golden color. For those who prefer spicier lard, we advise you to add red pepper and chopped garlic and rub our pieces with them.

It is better to cut the lard into thin strips. Serve with borscht, side dishes or eat it simply with bread.

Enjoy our recipes for your health.

Prepare delicious lard in onion skins and delight yourself and your loved ones with this unforgettable snack.

Tweet

Tell VK