How to cook boiled lard

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

Salo is one of the main products of the Slavic people. It is often used to prepare various dishes, added to minced meat, used as fats, etc. However, the most popular way to prepare it is s alting. At the same time, there is an incredible number of different recipes that differ from each other not only in spices, but also in the method of s alting.

The usual preparation of bacon involves s alting it. However, there is a recipe for making lard that teaches how to make it boiled. The method of cooking by boiling it is considered by many connoisseurs to be the most successful, as it becomes very soft and quite pleasant in taste.

There are two, according to gourmets, the most correct way to cook lard, the recipe for which has come down to us from our ancestors.

The first method involves the use of onions and their husks. It will require:

- pork fat (preferably with a layer of meat) 0.5 kg;

- onion peel (a few handfuls);

- bulb;

- garlic 1 head;

- bay leaf 3 pcs;

- peppercorns 10 pcs;

- s alt 5 tbsp. spoons;

- various spices to taste (can be madered pepper mixture).

First you need to rinse the fat and let it dry. After that, it is cut into large pieces, approximately 7-10 cm each. Next, to prepare boiled lard, you need to boil a liter of clean water, in which to put all the ingredients, except for the mixture of spices. You should also put lard there and cook it for 15 minutes.

When the required time has passed, the finished fat can be taken out and dried with a napkin, and then rubbed with a mixture of spices. After that, boiled lard can be put in the refrigerator.

The second recipe calls for a plastic bag. For cooking you need:

- fat 0.5 kg;

- mayonnaise 1 tbsp. spoon;

- s alt 1 tbsp. spoon;

- garlic 1 head;

- mix of various herbs;

- bay leaf;

- plastic bag, but thermal sleeve is better.

To prepare boiled lard according to this recipe, you need to wash and dry it. After that, the fat is cut into pieces of 10-15 cm and punctures are made in it, which are stuffed with garlic.

Further, the remaining garlic is cut into small pieces, which are mixed with mayonnaise, s alt, spices, bay leaf. You can also add some paprika for a specific taste and color.

Then the fat is rubbed with this mixture and each piece is placed in a separate bag. Such packages must be tightly tied, expelling air from them, and then placed in a container of boiling water for 2-3 hours. After the allotted time, boiled lard is taken out without unfoldingbags, cool, and then placed in the refrigerator for a day. The packages are opened the next day. Ready fat can be stored in the freezer, and the resulting fat can be used to prepare various dishes. This recipe has been used since ancient times, but instead of bags, thick fabric was used. At the same time, the resulting fat was also used as food, spreading it on bread.

Boiled lard is significantly different in taste from s alty, and according to real gourmets, it is the most delicious and at the same time soft.