Lard is boiled, fried, baked and consumed raw. Depending on the ingredients used, the lard reveals its taste to the maximum, so it is easy to make a rather original snack from it.
Lard roll
To prepare this dish, you will need 1 kilogram of fresh lard with skin (not brisket), 4-5 cloves of garlic, seasoning of caraway seeds, bay leaves, coriander, parsley, red and black pepper, as well as salt to taste. Separate the lard from the skin and sprinkle on both sides with salt, seasoning and garlic, chopped into petals. Then it must be rolled up, wrapped in a skin and tightly wrapped with thread. To bake this dish, you will need foil or a special sleeve. Lard roll cooked in a roasting sleeve turns out to be more tender, juicy and aromatic.
The rolled roll should be placed on a baking sheet, placed in an oven preheated to 160-180 degrees, and the dish should be baked for an hour and a half. After this period, the finished roll is put to cool and get rid of excess fat on the wire rack, and then placed in the refrigerator for one hour until it cools completely. Before cutting the dish, you must carefully remove the skin and threads from it with a sharpened knife and serve the chilled roll on the table with any suitable side dish.
Snack
To prepare a light and original lard appetizer, which is perfect for an aperitif, you will need 100 grams of lard, 50 grams of black Borodino bread, a couple of pickles, 2 cloves of garlic, 50 grams of cranberry liqueur, one small fresh beet and fresh herbs for decoration. Crunchy toast should be made from Borodino bread, and finely chop the bacon and add ½ a clove of garlic, ground pepper and salt to it to taste. Then the chopped pork lard with spices is whipped in a blender until foamy and placed in a pastry bag. For a lard snack, you can use a pork neck, pork belly, or the back of the leg.
Squeeze the juice out of the beets and pour the garlic cloves over them, having previously peeled them and cut them into plates. The garlic should be kept in the juice until it turns a pronounced pink color. The bread toast is covered with thinly sliced pickle wedges, and a small amount of chopped bacon is squeezed out of the pastry bag on top. Greens and pink garlic are placed on top of all this, and the dish itself is served on a glass of chilled cranberry liqueur. This appetizer is also ideal as an appetizer with good vodka or as an original canapé for a festive table.
