How to properly fry bacon cracklings. Lard greaves with apple and onion

If you are a lover meat dishes, then surely, at least once in your life, you have tried cracklings, they are also “fries”, they are also “fries”. In each locality, these fried pieces of lard or fatty meat are called differently, but this does not affect their taste in any way: aromatic and juicy. Certainly the greaves are very greasy meat product and it is best to eat them together with a slice of bread or some kind of dough product: dumplings, dumplings, etc. Moldovan cuisine cracklings are traditionally served with hominy, in Ukrainian - with dumplings, in Bulgarian - with scrambled eggs, etc. And how delicious it turns out fried potatoes with cracklings - beyond words! However, remember that the calorie content of these fried pieces is very high - such a dish is not recommended for dinner!

Ingredients

• 300-400 g of pork belly with sebaceous veins
• salt to taste

How to cook pork cracklings

1. The most the best piece pork for cooking cracklings is the peritoneum. Be sure to choose a piece of this part in which the meat and greasy layers after the skin will alternate. If you create greaves only from lard, there will be few of them, since lard with heat treatment melted into lard. But the meat, which is in the layers of bacon, will be saturated with fat and will become much tastier. Wash a piece of peritoneum in water and dry it slightly with a paper towel, excluding excess moisture. We will cut into layers, and the layers - into small pieces 1 cm wide and 3 cm high. Remember that the fat is melted and the pieces will become 2-3 times smaller in size.

2. Heat a cauldron or stewpan on the stove without adding fat. As soon as it is completely heated, pour the pieces of peritoneum into it and mix. The fat melted from the lard will not allow the meat to burn - the cracklings will be fried in their own juice.

3. But do not completely melt the fat - pieces of meat may char. In order to cook aromatic, crunchy and juicy cracklings, you only need 3-5 minutes. Watch the surface of the pieces - as soon as it becomes golden, remove the container from the stove. The greaves will be fried for another 2 minutes in boiling fat.

4. Be sure to remove them with a slotted spoon on a paper napkin, and pour the fat from the container into a jar or cup - it will come in handy for frying other foods or adding to baked goods. Don't forget to put it in the refrigerator or it will go bad.

Greaves - they are also fried - have become a real symbol of Ukrainian cuisine. It is not surprising, because real cracklings melt in your mouth, give any dish a unique taste and go with everything, even with icing sugar.

What are cracklings?

Heavily fried pieces of lard or very fatty meat from which most of the fat has been melted. Obtained in the process of cooking lard (melted lard).

What is required?

Lard with meat veins or a piece of very fatty meat. The first is preferable. Plus a cast iron skillet or a heavy-bottomed skillet. Heat is distributed over it more evenly, and the fat is better melted.
There are greaves from lard- they are the most famous and widespread. There are also goose greaves.

How to cook?

Cut the bacon into pieces with a long side - 2 cm. Put the bacon in the pan, it is advisable to fill it to the brim, but not with a slide. And put the pan over medium heat. When the frying pan and the lard on it are warmed up, you can turn down the heat and heat the greaves on a slow one.

When the greaves turn light brown and give off most of the fat, become dry - put them on a sieve. The lard can be filtered again and closed in a separate, clean, dry container.

Dry the greaves on a paper towel, add salt, if necessary, and use as directed.

Can it be stored for a long time?

If cooked greaves are poured with lard and put into the refrigerator, they will remain fresh for several months.

What are greaves used for?

Scrambled eggs are cooked with them, potatoes are fried, they are added to cereals. It turns out excellently millet, fried with onions and cracklings on lard. And other cereals with greasy cracklings - just go well. Pâté with garlic is made from cracklings, fried onions are added to them, sprinkled with national potato fritters- potato pancakes, they even bake cookies with cracklings!

Are cracklings useful?

In very small quantities, yes. Because they contain poly- and monounsaturated fatty acids. But you need to remember about the high fat content and calorie content of the product. And add greaves to porridge in a teaspoon.

Three recipes with cracklings

Grease pâté

2 cups cracklings
1 head of garlic
Salt

Step 1. Salt the freshly cooked hot cracklings to taste.
Step 2. Peel the garlic. Pass the greaves through a meat grinder along with the garlic.
Step 3. Stir. Keep refrigerated.

Mamalyga with suluguni and cracklings

1 cup corn grits
1/3 cup cornmeal
2/3 cup cracklings
4-5 slices of suluguni

Step 1. Corn grits pour 3 glasses hot water and cook stirring constantly.
Step 2. When thickened, add flour, stir until smooth and turn off.
Step 3. Put a third of the hot greaves on the bottom of the dish, on them some porridge, then again greaves, porridge - and sprinkle with greaves on top.
Step 4. Stick the pieces of suluguni into the hot hominy. Serve hot.
An old version of serving: hominy is laid out in pieces on the table, suluguni is stuck into each piece. Top - sprinkle with greaves.

Cookies with cracklings

2 cups of flour
1.5 cups cracklings
2 potatoes, boiled in their skins
2 eggs
2/3 cup sugar
2 tsp baking powder
Salt
1 sachet of powdered sugar

Step 1. Pass the greaves through a meat grinder along with boiled and peeled potatoes. Do it twice.
Step 2. Sift the flour, mix with baking powder, pour it on the board with a slide, make a depression on top, put eggs, salt and sugar in it. Stir until smooth.
Step 3. Add cracklings with potatoes to the dough. Stir. Lightly knead with your hands.
Step 4. Divide the dough into 2 parts, of which roll out 2 layers 1 cm thick.
Step 5. Cut the cookies into diamonds, place them on a baking sheet lined with baking paper and let stand for 15 minutes.
Step 6. Heat the oven to 180 degrees. Bake cookies until blush, then grease butter, sprinkle with icing sugar and put in the basket.

Let's fill the deficit of lard on "Sal"!

First episode. Lard

With your permission, a "couple" of words about a respected product. I see no reason to say a lot about LAT itself, “lard, yak lard!”, The benefits and non-benefits are adequately assessed by everyone, I hope, and it is consumed with pleasure. Lard however, loses the majority useful properties lard due to heat treatment, but still remains energetically valuable and quite necessary for the body product. Yes, this is 100% fat, but natural (you will make it yourself), in contrast to those unknown fats that you eat in finished industrial products along with chemical. additives, carcinogens, trans fats and other poisonous crap. Dieters and sick people are not recommended, permanently losing weight is also not worried about this story. Also, like any medicine in an overdose is poison, everything else that gets into the body in excess is also. Schaub won't be boring for a long time, I'll try it later, while the lard is drowning ...
Need a roll of lard from a tasty pig(we determine the knura with our nose at the entrance to the market or through a trusted butcher), onion and allspice peas, salt, laurel, garlic.


Expand the fat, rinse or wipe off unnecessary.


You can shake it and rotate it in a meat grinder, I cut it into small cubes with a knife - I also need greaves for the 2nd series.


We put it in a cauldron and put on a slow fire. I like it in the oven - it's faster because of the even heat and you don't need to look around, stir. Few numbers about lard / butter / olive oil. Caloric content 902/661/898, fat 900/652/898, respectively. About other chem. sv-wah it is useless to say - everything in the lard is rotten. But there is also a positive:

“Lard is superior in quality to beef, lamb, goose fat, vegetable oils... Possesses high biological activity, which is 5 times higher than butter and beef fat. Compared to hard fats and butter pork fat has a high concentration of essential fatty acids.

Pork fat is valued for its constant properties as a result of heat exposure and for its ease of combining with all animal fats, fatty acids, with resins. 95% digestible, better digestible than beef and lamb. ”©

An hour later we take out the cauldron


and prepare spices.

I tie the trifle in cheesecloth, it is dreary to catch then separately. Add to the cauldron


Salt well, close and put in the oven for another couple of hours at 150C, no more. It will be so.


It's time to catch the spices and fried onions. When it stops crusting, I pour it through a colander or sieve into a tray,


leaving the greaves in the cauldron, covered with the remains of fat to the top.


After the lard has solidified to such a beautiful breeze on its surface,


cut with a knife into small portions, wrap and send for storage in the freezer. Previously, children were smeared with lard on their noses and cheeks, sending them for a walk in the cold, filled homemade sausage in glachiks, added to baked goods and just ate with bread and cooked everything on it (the first creamery for sunflower oil was only built in 1833! year) French fries - the inventor threw it in the same place, in the lard. My grandmother used to grease the pastry molds with lard! Where I use it I will tell and show you soon.

Second series. Cracklings.

It is quite an international thing.

"Besides that cracklings are quite widespread in the cuisine of our fraternal peoples, Russian and Belarusian, this delicious snack well known to many Europeans and even Americans. Moreover, many countries of the Old Continent have long developed their own traditions of cooking this dish. For example, in the Czech Republic cracklings fried with caraway seeds (and served mainly with dumplings), in Germany and Austria - with apples and onions, and in a number of other countries - with turmeric. In France, hot ruddy cracklings are denoted by the word "grattons", and in Great Britain they are not baked in a pan, as in most countries, but in the oven, and this dish is called "Pork Scratchings". By the way, in London pubs such cracklings are successfully sold among beer lovers as a hearty and appetizing snack to an amber intoxicated drink. It is interesting that conservative Jews also adore this product: however, due to religious motives, they cook cracklings not from lard, but from goose.

This fried treat is not neglected overseas. In particular, the famous Hollywood star, beauty Cameron Diaz, admitted that her favorite snack is pork rinds... In addition, fried lard slices are considered classic ingredient many recipes from the American South, where such dishes as cracklins and fried fatback are prepared. ”

It was in Germany that we met them in good beer establishments, in all lands and in Austrian Salzburg too. I say in “good”, where the beer is lively and the cuisine is also generous, the chefs make up different snacks - spicy sausages, blood-fried vegetables, savory vegetable pickles, and this is on a toast of black bread. Having eaten the freshest unfiltered Weiss-beer with cracklings for the first time, I, blurred in a sweet high, innocently asked the bartender:

Das ukrainische? (is it Ukrainian?)

Having received an affectionate answer

I became interested in the topic and soon got hold of a local recipe. To those greaves in a cauldron you will need green apple, onion, 150 gr of smoked bacon, garlic, laurel and dry marjoram.


Peel the apple, chop everything into cubes, chop the garlic.


In slightly boiling cracklings, pour everything except the apple and marjoram, stirring, fry until golden brown. Mix quite often, it can burn.


There will be foam, remove it. Now add the apple and marjoram. Gently taste for salt and pepper - drip onto a plate, wait until it cools down and poke your finger, lick and evaluate. Continuing to stir, simmer until the apple is soft, 10 minutes.


Turn off and let cool slightly. Pour into jars and refrigerate. After a while, a layer of white lard will accumulate on top, and solid components will settle down. I take a teaspoon and stir until smooth. If you plan to store it in the refrigerator, you do not need to do this - the lard preserves the cracklings and preserves them better. I store it in the freezer, distribute it as needed to relatives and pleasant guests. It is good to use on dumplings with potatoes / cabbage, on boiled potatoes and just in the traditional way.

In short, zhyyyr!
© svetikona

Put the chopped bacon in a skillet, fry over medium-high heat - until golden brown and the desired structure. Stir the greaves constantly while frying.

How to fry cracklings

Frying products
Salted lard - 100 grams

How to fry cracklings
1. If available, cut the skin off the fat.
2. Put bacon on a board, cut into plates half a centimeter thick.
3. Lay out the layers in a stack and cut lengthwise and crosswise with 3-4 centimeters long shavings.
4. Put a frying pan on a low heat, add bacon, sprinkle with seasonings and fry for 3 minutes.
5. Stir and fry for another 2 minutes.
6. By the 5th minute, the cracklings will already be fried in their own fat - they must be constantly mixed so that they do not burn out.
7. Fry the cracklings for another 3-7 minutes.
8. Turn off the heat, catch the greaves, drain off excess fat, and serve.

Fusofacts

For frying, only fatty lard is suitable, for example, brisket - such a fat will melt the fat and become soft. As an experiment, you can fry chicken skin according to this recipe (5-7 minutes)

The readiness of the greaves is determined by the taste and consistency of the greaves. If you fry for 5 minutes, then the cracklings will be soft, they can be smeared over the bun. And if you hold more, the cracklings will crunch.

Serve cracklings on sandwiches, with herbs and garlic, with savory cereals and vegetable side dishes... Additionally, you can serve hot sauce.

Sometimes greaves are fried along with the skin, but in general cases it is cut off.

5 minutes before the end of frying the greaves, you can add onions: it will absorb the fat and by the time the greaves are ready it will become just as crispy.

The fat left over from the greaves can be used as oil for frying.

You can store greaves for several weeks if you put them in jars and fill them with warm fat, then cool and put them in the refrigerator.

Lard greaves are a widespread dish in Germany and Austria. In our latitudes, cracklings are often fried with onions and served with fried potatoes or dumplings. The apple seems like a bit of an odd addition to lard. But it's really insanely delicious. Try it and you won't regret it. The main thing is to use a slightly sour apple. Spread the chilled greaves on a crispy bite rye bread, enjoy, and don't dare think about calories!

Ingredients:

500 g lard

1 medium onion

1 medium apple (slightly sour)

sea ​​salt, freshly ground black pepper

Additionally:

Bay leaf

Preparation:

1. Cut the bacon into small cubes. Make them about the size you want the finished cracklings, given that the bacon will cook a little during frying. Place the chopped bacon in a large skillet and sauté over medium heat, stirring occasionally. When a lot of fat has melted out of the bacon and it starts splashing, cover the pan with a lid, leaving a small gap between them.

2.In the meantime, chop the onion finely. Peel the apple, cut into quarters and remove the seeds. Then cut the peeled apple slices into very thin slices. When the greaves turn pale brown, add the chopped onion and apple to them. Be careful as the melted lard will foam a lot. Season with pepper and salt. It is better not to taste the taste, as the greaves will be very hot. Add finely chopped garlic cloves, bay leaves, marjoram and cumin, if desired.

3. When the onions and apples are a nice golden brown color, remove the pan from the heat. Use a slotted spoon to transfer the greaves, onions, and apples to small glass jars. Then pour the melted fat into the jars. If you transfer fat and greaves at the same time, the greaves will darken in the process of shifting.

4.Close the jars tightly and let the cracklings cool. You can store ready-made greaves in the refrigerator for about two weeks.

5. Eat greaves spread on a slice of fresh rye bread.

Bon Appetit!

Source - www.deliciousdays.com

Lard greaves are a widespread dish in Germany and Austria. In our latitudes, cracklings are often fried with onions and served with fried potatoes or dumplings. The apple seems like a bit of an odd addition to lard. But it's really insanely delicious. Try it and you won't regret it. The main thing is to use a slightly sour apple. Spread chilled cracklings on a slice of crispy rye bread, enjoy, and don't dare think about calories!

Ingredients:

• 500 g lard
• 1 medium onion
• 1 medium apple (slightly sour)
• sea ​​salt, freshly ground black pepper
• Additionally:
• garlic
• Bay leaf
• marjoram
• caraway

Preparation:

1. Cut the bacon into small cubes. Make them about the size you want the finished cracklings, given that the bacon will cook a little during frying. Place the chopped bacon in a large skillet and sauté over medium heat, stirring occasionally. When a lot of fat has melted out of the bacon and it starts splashing, cover the pan with a lid, leaving a small gap between them.
2. In the meantime, chop the onion finely. Peel the apple, cut into quarters and remove the seeds. Then cut the peeled apple slices into very thin slices. When the greaves turn pale brown, add the chopped onion and apple to them. Be careful as the melted lard will foam a lot. Season with pepper and salt. It is better not to taste the taste, as the greaves will be very hot. Add finely chopped garlic cloves, bay leaves, marjoram and cumin, if desired.
3. When the onions and apples are a nice golden brown color, remove the pan from the heat. Use a slotted spoon to transfer the greaves, onions, and apples to small glass jars. Then pour the melted fat into the jars. If you transfer fat and greaves at the same time, the greaves will darken in the process of shifting.
4. Close the jars tightly and let the cracklings cool. You can store ready-made greaves in the refrigerator for about two weeks.
5. Eat greaves spread on a slice of fresh rye bread.