Lard, cooked in onion peel, looks and tastes very similar to smoked. It is tasty, aromatic, gourmet. Literally melting in your mouth. It can be used as a separate snack or ingredient for creating various dishes. But few people know how to cook it properly. But you can do it quickly and easily.
Pick your recipe
Selection and preparation of fat
Cooking lard boiled in onion peel begins with its purchase in a butcher's shop or market. Ideally, the piece should be white, without red veins and gray. Thickness from 3 to 6 cm. With a delicate, sweet and milky aroma. Well, if the fat is cut from the peritoneum and easily pierced with a skewer, then it will be pickled faster. It is even better if it has a soft skin, without bristles, and alternates with layers of meat. It is also advisable to look at the presence of the veterinary service brand on the product and / or the quality certificates available to the seller. They allow you to make sure that lard was obtained from a healthy animal and can be consumed without harm to your health.
Onion husk preparation
Husk can be harvested long before you make boiled lard in onion hulls, with or without garlic. Just before cooking, it will need to be sorted out. Spoiled, too dirty, rotten must immediately be thrown out. Put the remaining husk (clean and smooth) in a saucepan along with other ingredients and pour water. How much it should be taken is indicated in each individual recipe.
Best cooking recipe
This cooking method is considered one simple and best. The boiled lard obtained by the result has an amazing aroma, unique taste and a delicious golden color. Even those who do not strongly favor this product are delighted with it.
Required Products:
- a piece of fat - 1 kg;
- the husk of several bulbs - 300 grams;
- small salt - 6 tbsp. spoons (more can be);
- pure water - 2 liters;
- Lavrushka - 2-3 leaves;
- black pepper peas - 2-3 pcs.;
- greens and garlic - optional.
Cooking Method:
Rinse the onion husk thoroughly, transfer to a pan. Pour salt and peppercorns, put a parsley and, if used, chopped herbs. Fill everything with water. Put on fire, wait for the boil. At this time, cut a kilogram piece of fat into 4 parts. Dip it in salty onion broth. Boil for 12-18 minutes. Remove immediately from the fire. Cooking longer is not worth it, as the lard will turn out too soft.
Then you can go in 2 ways: either immediately remove the product from the broth, or hold it for 5-6 hours, and then do the same thing. At the end, the lard, boiled with spices in the husk, must be dried on newspaper sheets, grated with garlic (to taste) and put on the lower shelf of the refrigerator for 12 hours. After the product, cut into slices or thin slices and eat.
Lard with garlic and hot pepper
The fat made according to this recipe is quite sharp. It is good to serve with borsch, pickles, vodka and mustard. Or just with brown bread - many people think that it is very tasty.
Essential Ingredients:
- husk from several bulbs - 2 handfuls;
- bacon with meat layers - 1 kg;
- cold water - 2 l.;
- salt - 3-5 tbsp. spoons (better - more);
- Lavrushka - 3 leaves;
- fresh garlic - 1 pc.;
- allspice peas - 5 pcs.;
- ground pepper mixture - 2 tsp.
Cooking Method:
Before you cook boiled lard with garlic, you need to thoroughly rinse the onion husks and transfer it to an old whole saucepan. To clear a fat from any dirt and fibers, to rinse with water from under the tap. Put it on top of the husk. Pour so much cold water so that the product completely disappears under it. Put the pot on the gas. Add salt. Boil, immediately reduce the heat. Boil for 15-22 minutes, depending on the thickness of the fat. 5 minutes before being ready, put lavrushka and peppercorns. Then remove the product and dry.
Peel and chop the garlic immediately, put it in a separate saucer. Add the right amount of red and black ground pepper. Stir everything well. Salo thoroughly coat the resulting mixture, wrap in foil and put in the refrigerator "for ripening". The next day, the lard, boiled with garlic in onion husks, can be taken out, chopped and served. That's all.
Cooked lard with liquid smoke
Of course, liquid smoke is not the most useful product. But it does not need to be added in liters. A small amount is enough to get a delicious fat that tastes like what was smoked in a smokehouse.
Required Products:
- whole fat or pieces - up to 1.5 kg;
- husk from several bulbs - 2 handfuls;
- ground pepper mixture - 2 teaspoons;
- small salt - 8 tbsp. spoons;
- liquid smoke - 2-3 tsp;
- garlic and herbs - optional.
Cooking Method:
Put washed husk, salt and a piece of lard in a pan. Add a liter of water and the right amount of liquid smoke. Put on fire and boil for 15-22 minutes. With good meat veins, time can be increased up to 40 minutes. At the end of cooking, cool the product directly in brine. To get, to clear of the stuck husk, to dip a little with paper napkins, to dry. Mix peppers with garlic separately. Lard grate the resulting mixture and wrap in cling film, put in the freezer. Consume as needed.
Cooked lard in a package in onion husks
This salsa is in great demand among gourmets. It cooks quickly, turns juicy and tender. Tip: it’s best not to pour the fat remaining in the bag, but use it for cooking any dishes - for example, fried potatoes.
Essential Ingredients:
- fresh salsa - 0.5 kg;
- garlic cloves - 6 pcs.;
- various spices (salt, pepper, Provencal herbs, etc.) - to taste.
Cooking Method:
In fat, make a couple of cuts, put peeled garlic cloves inside. Sprinkle a slice on all sides with seasonings and spices, put in the refrigerator for 2-3 hours for impregnation. Transfer to a plastic bag, bleed air and tie tightly. Put another 2-3 bags on top. Transfer thus prepared fat into a saucepan, pour cold water and boil for 2 hours. Cool, without removing from the bag, and serve.
