Lard cooked in onion skins looks and tastes very similar to smoked bacon. It is tasty, aromatic and exquisite. Literally melting in your mouth. Can be used as a stand-alone snack or as an ingredient to create various dishes. But few people know how to cook it properly. But this can be done quickly and easily.
Selection and preparation of lard
Cooking lard boiled in onion skins begins with buying it in a butcher's shop or at the market. Ideally, the piece should be white, without red streaks and grayness. Thickness from 3 to 6 cm. With a delicate, sweet-milky aroma. Well, if the fat is cut from the peritoneum and is easily pierced with a skewer, then it will marinate faster. It is even better if it has a soft skin, no bristles, and alternates with layers of meat. It is also highly desirable to look at the presence of the veterinary service stamp on the product and / or quality certificates available from the seller. They allow you to make sure that the lard was obtained from a healthy animal and can be consumed without harm to your health.
Preparation of onion peels
The husk can be harvested long before you make lard boiled in onion husks, with or without garlic. Immediately before cooking, it will need to be sorted out. Spoiled, too dirty, rotten must be thrown away immediately. Place the remaining husk (clean and smooth) in a saucepan along with the other ingredients and cover with water. How much it should be taken is indicated in each individual recipe.
Best Cooking Recipe
This cooking method is considered one of the easiest and best. The boiled lard obtained as a result has an amazing aroma, unique taste and appetizing golden color. Even those who do not strongly favor this product are delighted with it.
Required products:
- a piece of bacon - 1 kg;
- the husk of several bulbs - 300 grams;
- fine salt - 6 tbsp. spoons (as many as possible);
- clean water - 2 liters;
- lavrushka - 2-3 leaves;
- black peppercorns - 2-3 pcs.;
- greens and garlic - optional.
Cooking method:
Rinse the onion peel thoroughly, transfer to a saucepan. Add salt and peppercorns, add lavrushka and, if using, chopped herbs. Fill everything with water. Put on fire, wait for a boil. At this time, cut a kilogram piece of bacon into 4 parts. Dip it in salted onion broth. Boil for 12-18 minutes. Remove immediately from heat. It is not worth cooking more in time, since the bacon will turn out to be 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. Upon completion, the bacon, boiled with spices in the husk, must be dried on newspaper sheets, rubbed with garlic (to taste) and put on the lower shelf of the refrigerator for 12 hours. After the product is cut into pieces or thin slices and eat.
Lard with garlic and hot pepper
The lard made according to this recipe turns out to be quite spicy. It is good to serve it with borsch, pickles, vodka and mustard. Or simply with black bread - many believe that it is very tasty.
Required Ingredients:
- husk from several bulbs - 2 handfuls;
- lard with meat strips - 1 kg;
- cold water - 2 l.;
- salt - 3-5 tbsp. spoons (better - more);
- lavrushka - 3 leaves;
- fresh garlic - 1 pc.;
- allspice peas - 5 pcs.;
- a mixture of ground peppers - 2 tsp.
Cooking method:
Before preparing boiled bacon with garlic, you need to thoroughly rinse the onion peel and transfer it to an old whole saucepan. To clean the fat from any dirt and lint, rinse with tap water. Place it on top of the husk. Pour in so much cold water that the product is completely hidden under it. Put the pot on gas. Add salt. Boil, immediately reduce heat. Boil for 15-22 minutes, depending on the thickness of the bacon.5 minutes until ready, put the lavrushka and peppercorns. Then take out the product and dry it.
Peel and chop the garlic immediately, put it in a separate saucer. Add the required amount of red and black ground pepper. Stir everything well. Thoroughly coat the bacon with the resulting mixture, wrap it in foil and put it in the refrigerator "for ripening". The next day, lard, boiled with garlic in onion skins, can be taken out, chopped and served. That's all.
Boiled 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 tasty lard that tastes like smoked in a smokehouse.
Required products:
- whole fat or in pieces - up to 1.5 kg;
- husk from several bulbs - 2 handfuls;
- a mixture of ground peppers - 2 tsp;
- fine salt - 8 tbsp. spoons;
- liquid smoke - 2-3 tsp;
- garlic and herbs - optional.
Cooking method:
Put the washed husk, salt and a piece of bacon in a saucepan. Add a liter of water and the correct amount of liquid smoke. Put on fire and boil for 15-22 minutes. With good meat veins, the time can be increased up to 40 minutes. At the end of cooking, cool the product directly in the brine. Get it out, peel off the adhering husk, dip it a little with paper napkins, dry it. Mix the peppers and garlic separately. Grate lard with the resulting mixture and wrap in cling film, put in the freezer. Consume as needed.
Boiled bacon in a bag in onion skins
Such lard is in great demand among gourmets. It cooks quickly, it turns out juicy and tender. Tip: it is better not to pour out the fat remaining in the bag, but to use it for cooking any dishes - for example, fried potatoes.
Required Ingredients:
- fresh lard - 0.5 kg;
- cloves of garlic - 6 pcs.;
- various spices (salt, pepper, Provencal herbs, etc.) - to taste.
Cooking method:
Make a couple of cuts in the bacon, put the peeled cloves of garlic inside. Sprinkle a piece on all sides with seasonings and spices, put in the refrigerator for 2-3 hours to soak. Transfer to a plastic bag, deflate and tie tightly. Put on 2-3 more bags on top. Transfer the prepared lard into a saucepan, pour cold water and boil for 2 hours. Cool, without removing from the bag, and serve.
Note to culinary experts
Many hostesses ask how to properly store lard cooked in husks. In fact, there is nothing difficult here. You need to cut the finished product into several small pieces, wrap it in foil or cling film and put it in the freezer. You can keep it there for 3-4 months, after which it will no longer be possible to use it.
Another common question is - what can you serve boiled lard with? We answer: it is better to do this together with young green onions, fresh bread, scrambled eggs, etc. It is worth noting that it is very tasty both as a separate snack and as a base for other dishes (for example, it can even be added to borscht). Well, here's a short piece of advice in the end: lard should be cooked strictly along with the skin, otherwise it will quickly lose its shape. If you have not been able to clean it well, just cut it off before serving the product to the table. Bon Appetit!
