Ghee lard is a high-calorie dish that is very popular in Ukraine and in some regions of Russia. It is widely used in cooking: you can fry potatoes and meat on it. Also, garlic and herbs are pounded with it, seasoning borsch with this mixture. Lard is often seasoned with buckwheat porridge, etc.
It is necessary
- - lard;
- - onion.
Instructions
Step 1
Take a piece of lard (preferably with meat veins) and one large onion. Cut the bacon into medium-sized pieces - cubes or sticks. Peel the onion, make several deep cross-shaped cuts in it, but so that it does not fall apart.
Step 2
Lard is best cooked in a small cast iron pot, roaster, or in a heavy-bottomed saucepan. Put chopped bacon and onion in a bowl, put on low heat. Stir gently from time to time to prevent the pieces from sticking to the bottom. Gradually, the fat will begin to melt. Continue heating and stirring until these pieces turn into small greaves and turn brownish-reddish in color. This will be a signal that the lard is ready.
Step 3
Turn off the hotplate, carefully remove the greaves with a slotted spoon and put them in a separate container. If you cooked buckwheat porridge at the same time, you can immediately put the cracklings in it and stir it - it will only become tastier and more satisfying.
Step 4
When the resulting lard has cooled slightly, carefully pour it into clean, dry containers (glass jars, clay pots). After cooling, close the neck of the containers with plastic lids or thick gauze bandages and take them to a cool, dark place (preferably in a cold cellar). You can also store lard in the refrigerator.
Step 5
Some housewives throw away the onion, along with which the lard was heated, some, on the contrary, put it in one of the containers and fill it with lard, claiming that it turns out to be tastier this way. There is no consensus here. You can do as you please.
