Lard is not only very tasty, but also healthy. We bring to your attention a recipe for homemade boiled lard. At the same time, we will try to dispel the myth about the dangers of lard by listing its beneficial properties, and, quite possibly, it will appear in your diet much more often.
It is necessary
-
- You will need lard to make this recipe.
- salt
- water
- various spices
- onion peel.
Instructions
Step 1
Lard contains fat-soluble vitamins A, E and D, and, interestingly, it is neither radioactive nor carcinogenic. Lard contains arachidonic acid, which is one of the essential fatty acids. It is one of the essential fatty acids that is part of the heart muscle enzyme and is involved in cholesterol metabolism. Arachidonic acid acts to increase immunity when meeting viruses and bacteria. Therefore, it is recommended to include lard in your diet during the cold season.
Step 2
So, we make delicious homemade bacon.
At the very beginning, you need to prepare for this recipe. You need to train yourself to peel the onions in a special way, as before Easter - collecting onion peels. As soon as two good such handfuls of husks are collected, you can go to the market for pork layers. Please note that they must have a little meat on them, so this bacon turns out to be much tastier.
Step 3
Cooking brine for lard. For 1, 5-2 liters of water, put a glass of salt, 3-4 bay leaves, 5-6 black peppercorns, 3-4 cloves and two large handfuls of onion husks. (By the way - the dishes in which the bacon will be cooked will turn brown well and brightly, be prepared).
While we are waiting for the brine to boil - my layers, we cut into portions that will fit into the pan. Be sure to take into account Archimedes' law and, so that the brine does not pour out onto the stove, take a larger pan.
Step 4
After the brine has boiled, we put pieces of future bacon there and mark it for 12 minutes (from the moment of boiling). After 12 minutes (it is very convenient to use the timer), remove the saucepan with bacon from the stove and forget about it in the same brine and saucepan for 24 hours at room temperature. Ideally, after a day the lard needs to be brought to mind, but if it does not work out over time, then just put the pan in the refrigerator. Two days after that, it is "well behaved."
Step 5
Then we clean the garlic. Lot. Cut the garlic cloves into thin slices, put them in a saucer. Then we take a piece of bacon and start finishing. We make neat cuts of 1-1.5 cm, but not completely cutting the fat, but to the skin. Then we turn on your imagination, put in front of us a battery of jars of spices - and begin, carefully opening the incised bacon, generously sprinkle the pieces from the heart with whatever your heart desires. It works best with classic spices - black or red pepper.
Sprinkle a piece with spices - carefully put the chopped garlic into each cut.
On this the bacon is ready - it remains only to cool it before serving. Ready bacon is stored in the freezer, however, not for long. Because it is eaten very quickly because of its unique taste.
Bon Appetit!
