Lard, boiled in onion husks, acquires a beautiful shade and becomes similar to smoked lard. The product is cooked, therefore it is safer for humans than raw salted lard.
It is necessary
- - 1 kg of pork belly or lard;
- - 1 glass of coarse salt;
- - 1 glass of onion husks;
- - 11 cloves of garlic;
- - 10 peas of allspice;
- - 3 bay leaves;
- - ground red, black pepper;
- - 1 teaspoon of "liquid smoke".
Instructions
Step 1
It is better to take a piece of bacon with a layer of meat, but any other will do. Boiling lard in onion skins will help turn a slightly stale product into a fresh, appetizing-looking product. Fresh or salted bacon will do.
Step 2
If salted lard is taken, then you need to add not all, but only 3 tablespoons of salt to the water. The rest of the ingredients for it are the same as in the recipe.
Step 3
Prepare the natural onion dye first. Rinse the husk well in warm water and place in a saucepan. Now you need to pour enough water so that it completely covers the onion clothes.
Step 4
After the liquid boils, reduce the heat and cook for another 10 minutes. Now you need to add spices to the pan. Not all of the garlic is put, but only 4 cloves.
Step 5
Then put pieces of bacon into the boiling brine. The liquid should cover them completely. If it is not enough, then add the required amount of water.
Step 6
Lard is boiled in this solution for an hour. If brisket is used, the cooking time is increased to 1.5 hours.
Step 7
The fire is turned off and "liquid smoke" is added if desired. It will give the lard a smoked smell. In a saucepan, the cooked bacon should lie down until it cools.
Step 8
Next, remove the pieces of the finished product from the pan, remove the adhering husk, blot excess water with a paper towel.
Step 9
Now you need to prepare the mass for rubbing. You can use adjika or grate lard with a mixture of chopped garlic, red and black pepper.
Step 10
At the end of the process of cooking lard in onion husks, you need to put it in an enamel pan or bowl, cover with a plate on top and put oppression on it.
Step 11
After 12 hours, the dish is ready. It is stored in the freezer of the refrigerator wrapped in foil.
