Boiled lard in onion skins: simple recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Spicy and extremely fragrant dish from the first minutes will appeal to your whole family. With it, you can make changes to the cold cuts on your dinner table, or eat it on its own with bread or any side dishes.

Features of bacon dishes

Salo is a fairly high-calorie product, but it is very popular among most Slavic peoples. Salo is prepared in many ways: baked, s alted, soaked, smoked, but there is a special recipe - boiled lard in onion peel. This method has different variations, they need to be considered in more detail.

Selection of fat

In order to cook an unforgettable boiled lard in onion peel, you need to purchase a high-quality and fresh product.

There are some tricks:

1. Gray and yellow hues indicate that the product is not fresh.
2. Streaks of red color affect the taste of fat. Product color should be white with a pink tinge.
3. The smell of a fresh product should be very subtle and almostinconspicuous.
4. Fat from the abdominal part of the carcass usually alternates with meat layers.
5. The thickness of delicious fat is 3-6 centimeters.

These tips will help you choose a tastier and fresher product.

Boiled lard with garlic in onion skins

Boiled will become a substitute for smoked bacon for its lovers, it is not so harmful.

To make the boiled lard in onion peel turn out excellent, it is best to take it with a meat layer. However, this is optional, so an ordinary one will do for the recipe. As for spices, they are allowed to choose according to your own taste. That is, if you adore peppered food, then you can put a mixture of peppers. For more flavor, cilantro, basil, parsley or garlic can be added to the lard.

Ingredients:

• pork fat - 500 g;
• garlic - 3-5 teeth;
• water - 1 l;
• husk from 5 onions;
• s alt - 50 g;
• favorite spices to taste;
• foil.

The cooking process is simple. First of all, you need to rinse the husk well and wash the fat.

Add water, s alt and husks to the pan, boil the mixture for 20 minutes and put the lard.

It needs to be boiled for an hour and in order for it to acquire a uniform tone, it should be turned over periodically.

After that, you need to turn off the fire and leave the fat in hot water for another 15 minutes. When 15 minutes have passed, you need to take it out and let it cool for about half an hour.

Next, prepare the garlic mixture.

To do this, you need to knead the pepper a little, add the rest of the spices and chopsliced garlic. Grate the lard with spices and garlic.

You also need to know how to store boiled lard in onion skins.

To do this, the product is placed in foil and wrapped tightly so that the juice does not leak out. Fat in foil can be put in a bag and stored in the refrigerator or freezer.

How to cook boiled lard in onion peel?

This is a very tasty recipe, so you should prepare it in advance.

You will need the following ingredients:

• fat - 0.9 kg;
• sesame - half a tablespoon;
• coriander - half a teaspoon;
• garlic - 5 cloves;
• sweet red ground pepper - 1.5 tsp;
• ground red pepper - 1/2 teaspoon;

Ingredients for marinade:

• water - liter;
• bay leaf - 3 leaves;
• s alt - 1.5 tbsp;
• black and allspice peas - 7 pieces each;
• husk with 8 onions.

First of all, you need to mix all the ingredients for the marinade in a saucepan, boil for a couple of minutes. Pour the marinade over the lard (cut it into several pieces) and cook everything for one hour.

At this time, you can prepare the sauce with which you need to coat the finished lard.

Chop the garlic finely and mix with the rest of the spices.

Get the hot lard and spread the prepared mixture while still warm, place the piece in a storage container. Cookware with a lid is best.

After the fat has cooled, it must be stored in the refrigerator, inclosed.

Helpful tips

Some secrets to help you in the cooking process:

• In order to competently make lard boiled in a bag in onion peel, in no case do you need to remove the skin from it, due to it the whole piece will keep its shape. And if you can't clean it well, cut it off before use.
• For storage, cut a common piece of bacon into several small ones and wrap each one in foil and send it to the freezer. With this method, you can keep the product for several months.
• In order to cook this lard in an unusual way, do not use the top layer of onion peel, as it can absorb the aroma of the earth, which, in turn, will give an unpleasant aftertaste to the cooked lard.
• Salo is excellent with boiled or fried potatoes, however, the combination with just bread and young onions will be wonderful.

• Mustard gives fat a very attractive aftertaste, making it more fragrant and appetizing. In addition, it prevents product spoilage.
• Liquid smoke will help to give the boiled bacon with garlic in onion skins a smokey smell. Thus, the taste and appearance of boiled lard will finally become similar to smoked.
• Also, you can stuff chilled boiled lard with spices and garlic. To do this, make small pockets in its piece and put garlic cloves and spices in them.
• For the manufacture of fat, it is more correct to takered onion husks or mix it in half with golden onion husks. With their help, you will give the product a more pink look.

• If you begin to rub the finished piece with seasonings, add a little sea s alt to the composition. It will give the finished dish a more elegant flavor and make it soft and fragrant.
• S alted lard can also be used in these recipes. In this case, the amount of s alt in the brine must be reduced.
• This method can be used to make chicken, pork, beef. However, in this case, the meat must be cooked much longer. Of course, the marinade time will also need to be increased.
• If you want a catchy smack of smoked meat, add 5 pieces of dried prunes to the water during cooking.

How to store the product?

There are also some nuances in this question:

• By adding a variety of spices and dried herbs, each time we achieve a different, unique taste and extend the shelf life.
• After the boiled lard with spices in onion peel has cooled down, it is preferable to keep it in the refrigerator, covered.
• You can store the finished product in the freezer. Place the lard in foil and wrap tightly so that the juice does not leak out. Salo in foil can be put in a bag and stored like this for a couple of days in the refrigerator or up to a month in the freezer.
• Small pieces of finished lard without excess moisture can be wrapped in parchment paper and stored in a cold place.

How to choose seasoning?

Salo without seasonings - like a fashionista without make-up. Usually, in addition to s alt, various varieties of pepper and bay leaf are added during cooking. But, when it comes time to rub the cooked piece with seasonings, it is allowed to express yourself from the heart. Take paprika, coriander, ginger, a mixture of Provencal herbs and your favorite greens. Fat will come out incredibly appetizing if you rub a piece well with various seasonings.