Lard in onion skins is the most delicious recipe. Salted lard with layers - in onion peels Salted lard with layers in onion peels

29.02.2024

I continue my series of meat snacks. Over the past couple of months I have made lard in onion skins several times, the most delicious recipe I have ever tried. And I have a lot of experience with this product: I roll the rolls, dry salt them, and make them in brine. But this one is still beyond competition. If you take a good piece of lard, which has wide layers of meat, then after salting it will taste exactly like ham. The meat is tender, very juicy, and the lard just melts in your mouth. And what a aroma! In a word, friends, don’t miss the recipe and be sure to cook lard in onion skins. Moreover, cooking will only take half an hour.

In terms of composition and method of preparation, the recipe for lard in onion skins is extremely simple. First we make a decoction, and then in it we cook lard with spices, the set of which can be changed to suit your taste.

Ingredients

To deliciously prepare lard cooked in onion skins, you will need:

undercuts or brisket (fat with layers of meat) – 1 kg;
bay leaf – 2 pcs;
black peppercorns – 1 tsp;
allspice – 1 tsp;
coriander grains – 2/3 tsp;
cumin – 2-3 pinches;
water – 5 glasses;
coarse table salt – 5 tbsp. l. with a slide;
onion peel - 3 large handfuls.

How to cook lard in onion skins. Recipe

Where can I get enough onion peels? There are several options. If you plan to cook in advance, then collect the cleaning in a separate bag. If you want to make it right today, but there are no husks, ask the sellers in the vegetable aisles at the market. Usually there is a lot of it left and you can collect a decent package completely free of charge. You need a lot of husk to cover the lard on all sides. The more it is, the more intense the color of the finished lard.

I must wash the collected husks to remove dirt, soil residues, and dust. I pour boiling water over it for a few minutes, then rinse very thoroughly under running water. The husk will become soaked, clean and soft.

To my taste, the best lard with onion skins is obtained when there are layers of meat in the piece. But this is not necessary, everything is at your discretion. I took a tall piece of underbelly (or belly), which has alternating layers of meat and fat.

The skin must be cleaned of carbon deposits and scraped to make it light. I do this: I pour a piece of slightly warm water over it and scrape it thoroughly with a knife until the skin turns lighter.

All brown areas must be cleaned; if there are any remaining stubble, scorch over an open fire. After cleaning, I rinse again and dry.

I am preparing a decoction of spices. Pour a liter of water into a wide saucepan plus another 250 ml glass.

I add five tablespoons of coarse table salt. I type with a small slide as shown in the photo. I put the pan on low heat. While stirring, I dissolve the salt. If there is sediment at the bottom, I strain it.

Spices and seasonings are those ingredients that largely influence the taste of the finished product. The set can be anything, choose at your discretion. But there must be black peppercorns, allspice and bay leaves. I added cumin and coriander to them. Other options: Provençal herbs, paprika, cumin, white and black mustard, a ready-made spice mix for meat or barbecue.

I bring the water to a boil, pour in the spices along with the bay leaf, and boil for five minutes.

It is more convenient to cook lard by cutting it into large pieces. I cut a kilogram cut in half.

For cooking, use stainless steel, coated or casserole dishes. The enamel may turn dark. I put half of the onion skins at the bottom of the cauldron. Place pieces of lard on it in one layer, skin side down.

I throw husks on top to completely cover the surface.

I pour out the boiling brine. You need so much of it that the lard is completely immersed in the brine. Otherwise, it will be salted unevenly, and the color will also be different.

I put the cauldron on medium heat. As soon as the brine begins to boil, I adjust the heat so that the boil is moderate. Cover with a lid and cook for 15-20 minutes. I turn it over a couple of times during cooking.

I turn off the heat and leave the lard in the cauldron without removing it from the brine. When it has cooled to room temperature, I take it to a cool place or put it in the refrigerator until the next day. During this time, the lard will absorb all the flavors, take in as much salt as needed and turn a pleasant golden color. You can keep it longer, I once had it in the refrigerator for almost two days, and to my taste the long-term salting only made it tastier.

Garlic is another must-have ingredient. I rub the lard with it after it has marinated for the required time. I take it out of the cauldron, dry it and squeeze more garlic directly onto the piece through a press.

I rub it on all sides except the skin. Well, now we just have to wait a few more hours for the garlic to be absorbed, and we can try it.

If you are preparing a large portion, after grating the garlic, wrap each piece in foil or put it in a tight bag and freeze.

How many times have I cooked lard in onion skins, it always turns out delicious, very tender and aromatic. So friends, the recipe has been tested many times, is the best and very simple. Try it and see for yourself that with such a detailed description of how to salt lard in onion skins, you will succeed, and the finished product will be tastier than store-bought delicacies. Happy cooking and bon appetit! Your Plyushkin.

Detailed cooking recipe in video format

This method is characterized by a minimal set of ingredients and ease of preparation. This lard is much healthier and tastier than what is made in a frying pan. It preserves all the beneficial microelements that our body needs.

The cooking time for lard in onion skins at home depends on the size of the piece itself.

Ingredients for cooking:

1 kg undercut;
liter of clean water;
3 dessert spoons of fine salt;
3 bay leaves;
a glass of onion peel;
a teaspoon of allspice (peas);
(whole head).

Cooking boiled lard in onion skins should begin with preparing the main ingredient. The undercuts must be washed and dried with a paper towel. If the piece is large, then it can be cut into pieces.

Wash the husks under running water and place in a colander. Leave for 17 minutes to drain excess water. At the end of this time, transfer it to a saucepan and pour boiling water over it. Place the pan on the fire and cook for 18-20 minutes. Then put lard in the husk, add salt, bay leaf, pepper.

How long to cook lard in onion skins according to this recipe depends on the size of the main component.
If the thickness of the undercut is about 3 cm, 25 minutes will be enough. Larger pieces will need to be kept on the gas stove for about 45 minutes.

Before cooking lard in onion skins according to this recipe, you must remember that it should not boil too much. This will preserve the original amount of liquid until the end of cooking.

At the end of the time, the gas should be turned off, but you should not pull the lard out of the pan. It must cool completely while in the brine. Only after this you need to remove it from the liquid and leave it in a colander so that the water drains a little.

The next step is preparing the dressing. To do this, combine chopped garlic, pepper and a little salt. Mix all ingredients. Rub the pieces thoroughly with the resulting mixture and place them in a cold place so that they are saturated with seasonings.

The lard is ready, you can start tasting.

An unusual recipe for salted lard in onion skins

This method is slightly different from the previous one. This dish will take more time to prepare, but it's worth it. Salted lard in onion skins will turn out soft, aromatic and beautiful.

Products for cooking:

about 1 kilogram of undercut;
three dessert spoons of sea salt;
fresh ground allspice;
a little paprika;
crushed;
garlic - 5 cloves;
one liter of water;
400g husks.

During the cooking process, you should carefully ensure that all the pieces are completely covered with the marinade.

The preparation of this recipe for lard in onion peels must begin with cleaning the undercut. Pay special attention to the skin. If there are ink stamps on it, they must be removed.

Place bay leaf and garlic at the bottom of a 3-liter jar, which must first be crushed with a knife. Place the prepared ingredients and seasoning on top.

Then you can start preparing the onion peels. Vegetable peels should be washed well and placed in a pan. Simmer on the gas stove for 5 minutes. Pour the lard with the cooled brine and close the jar with a lid. After a day, move the container to the refrigerator.

You can start tasting this lard after 5 days. This time will be enough for each piece to acquire a beautiful shade and unusual taste.
It is recommended to serve the dish in thin slices. You can store the undercuts either in the freezer or in a jar with onion brine.

A simple recipe for lard in onion skins in a slow cooker

To make undercuts according to this recipe, you will need a minimum of time. And with the help of a multicooker, the cooking period will fly by unnoticed. In just a few minutes you can please yourself and all your household with a delicious dish.

Ingredients to use:

1.5 kg of lard with meat layer;
2 cups salt;
one and a half liters of cold water;
200 g of dry husks with;
bay leaf optional.

Wash well and peel the skin with a sharp knife. Cut the main ingredient into pieces of such a size that they fit into the multicooker bowl.

Place onion peels and bay leaves at the bottom of the container. Then place the underlining pieces.

Combine water with salt and mix thoroughly. It is important that the granules are completely dissolved in the liquid. Pour the resulting brine into the lard.

Place the bowl in the multicooker and close the lid. Cook the dish for 60 minutes in the “stew” mode.
At the end of this time, turn off the multicooker, but do not open the lid. Keep the dish in this state for another 8 hours.

Lard in the husk should be served cold. First rub each piece with adjika or a mixture of garlic and pepper.

Lard in onion skins in the oven

This cooking method is widely used among housewives. This lard gained its popularity due to the fact that it is very similar to the smoked undercut that is sold in the store. But, in relation to store-bought lard, such lard is harmless, since it does not contain chemical additives.

Ingredients for preparing lard in onion skins according to this recipe:

middle piece of underlining;
a handful of onion peelings;
bay leaf;
black pepper (peas);
carrot;
several cloves of garlic;
dessert spoon of classic mustard;
salt (fine).

The first thing to do is prepare a decoction of onion peels. Add a little salt, pepper and bay leaf to the liquid. The amount of spices should be chosen according to your taste.

Cut the undercut into arbitrary pieces and place in a deep bowl or pan. Pour the prepared liquid over the lard. It should be marinated in a cold place for 24 hours. In winter, the container can be taken out onto a glassed-in balcony. After 24 hours, remove the pieces from the brine and dry.

Peel the carrots and rinse well. Cut the vegetable into thin pieces of any shape.

Peel the garlic and cut in half.

Stuff each piece of lard with carrots and garlic. In order for them to be well saturated with the aromas of vegetables, you should not only rub the undercuts on all sides, but also put the seasoning into the previously made cuts.

Lubricate the top of the workpiece generously with mustard.
Wrap each of them in baking foil and place on a baking sheet.
Keep in the oven for about 25 minutes. To brown the lard, unwrap the foil 10 minutes before it’s ready.

This recipe can also be prepared in the form of a roll, but for this you will need to buy a large layer of lard, which can be easily wrapped and secured with kitchen twine.

All the recipes for lard in onion skins with the photos presented above are the most delicious and easiest. If everything is done correctly, then such an appetizer will become the hallmark of your table.

Video recipe for lard in onion skins

Lard has been popular all over the world since time immemorial. There are many ways to prepare it, and almost everyone can cope with this task. In combination with various seasonings and additives, pork fat acquires a truly amazing taste. One of the common cooking methods is lard in onion skins. The most delicious recipes are presented below.

To properly prepare lard and make it truly tasty, you should follow some rules when working with this product. First of all, you don’t need to start pickling immediately after purchase; the piece should lie in a cold place for at least 24 hours.

There are also requirements for onion peels. Throw away the top layer covering the turnip, and use only subsequent layers for salting. You also need to take into account that you will need a lot of husks, at least 3 cups per kilogram of product. In this case, the finished snack will acquire a pleasant, rich hue.

To prepare the snack you will need:

700 g lard;
2-3 handfuls of onion peels;
100 g coarse salt;
1-2 garlic heads;
black, red pepper;
a little paprika;
coriander;
dried herbs;
cling film.

Sequence of work:

Rinse the onion peelings, place in a bowl, add water, and place on low heat.
Cut the lard into neat rectangular slices of a convenient size.
When the liquid with the husks boils, add salt, and after a few minutes place the prepared pieces in a container.
Keep the lard on the fire for no more than 5 minutes, turn off the stove, wait until the liquid has cooled completely. This way, the future snack can be well saturated with natural dye.
Prepare a mixture for pickling from salt, crushed garlic, pepper, seasonings and dried herbs, and when the onion broth has cooled, take out the lard, dry and roll in this mixture.
Wrap each piece in cling film and place in the refrigerator for a day.

Important! There is no need to be afraid to exceed the amount of salt; lard is a unique product that will not absorb excess. It is much worse if there is less of this component than it should, in which case the pork fat will not be able to be salted as needed.

Lard in brine

Lard will be tasty and especially tender if you keep it in brine for several days.

To prepare the snack you will need:

1.2 kg of lard;
220 g salt;
peeling onions;
bay leaves;
dry adjika;
pepper mixture;
dried herbs.

Operating procedure:

Wash the lard thoroughly and cut into small rectangular pieces.
Rinse the onion skins, add water, sprinkle with salt, add bay leaves and boil for a quarter of an hour, then remove from the stove and cool.
Rub the prepared pieces with dry adjika, put them in a container and fill them with cooled brine, then set the pressure and leave for 2-3 days.
When the product is ready, remove it from the liquid, dry it and roll it in a mixture of peppers and dried herbs.

Advice. To make the color of the lard more saturated, you will need to add not only onion peels, but also cherry leaves as a dye. You can also use saffron or curry.

Lard marinated with onion skins

To salt lard using this method, you will need to prepare a rich marinade with a lot of spices.

For work we will prepare:

800-900 g lard;
210-220 g salt;
45-50 g sugar;
2-3 cups of onion peelings;
large garlic head;
ground red pepper;
oregano;
bay leaves;
black peppercorns;
dried cloves.

Procedure:

Cut the lard into even rectangular slices.
Place the washed husks in a saucepan, add water, add salt, sugar, bay leaf, chopped garlic and seasonings, and then put on the stove.
Boil the mixture for a quarter of an hour, put the pieces of lard into the pan and cook for the same amount of time.
Remove the container from the burner, close the lid tightly and leave for 12 hours, then remove the pieces, dry them and store them in the refrigerator.

Advice. When cooking lard in onion peels, it is better to use dishes whose interior is covered with dark enamel, since the natural dye tends to eat into the surface, and it is almost impossible to wash a white pan from it.

Boiled lard in onion skins

To make the lard soft, you need to boil it well in a salty solution with onion skins and spices.

For cooking you will need:

900 g lard;
head of garlic;
250 g salt;
bay leaves;
peppercorns;
onion peel.

Sequence of work:

Dissolve salt in water, add onion skins and put on fire until boiling.
Cut the washed lard into pieces, and when the salt solution heats up, put it in a saucepan.
Add bay leaves and peppercorns to the main component and continue cooking. How long to cook the lard depends on personal preference; the longer it is in boiling water, the softer it will be in the end. However, you should not keep it on fire for more than 40-45 minutes.
When the product boils, remove it from the pan, dry it, cool, then grate the boiled lard in the onion peel with chopped garlic and a mixture of peppers.

Attention! When cutting a piece before cooking, you must not remove the skin, otherwise the product will simply “spread” under the influence of high temperatures.

Smoked taste with liquid smoke

Even if you don’t have a smokehouse, you can make lard, the taste of which will be no worse if you make it with liquid smoke. And the onion peel will give the appetizer a beautiful golden color.

Ingredients:

800 g lard;
100-120 g salt;
30-40 ml of liquid smoke;
onion peelings;
peppercorns;
bay leaves;
paprika and coriander.

Sequence of work:

Wash the onion peelings, place in a saucepan, pour in water, add salt, bay leaves and peppercorns. Place on low heat.
Cut the lard into slices, and when the broth with the dye boils, put it in a saucepan and add liquid smoke.
Seal the container tightly with a lid and leave the product in the marinade for 12-16 hours, then remove, dry and roll in the seasoning mixture.

Attention! Lard prepared in this way can only be stored in the refrigerator, placed in a plastic container with a lid, otherwise the product will quickly lose its rich smell.

Cooking lard in a slow cooker

Household appliances can greatly facilitate the work of a housewife, and you can make delicious lard in a slow cooker.

For this you will need:

Recipe for baking lard in the oven

Another simple recipe for delicious lard is baking it in the oven.

To make a snack, you will need the following ingredients:

a piece of lard;
onion peelings;
bay leaves;
peppercorns;
garlic;
carrot;
mustard;
salt;
culinary foil.

Operating procedure:

Prepare a hot decoction of husks and salt, adding pepper and bay leaves.
Pour the prepared mixture over the lard pieces and leave overnight, then remove and dry.
Cut the carrots and garlic into small pieces and stuff the product into it, making neat cuts.
Grease the pieces with mustard, wrap in foil and bake.
10-15 minutes before removing the dish, you should unwrap it and let it brown, pouring over the released juice.

Sometimes you get very tired of eating sandwiches with sausage or cheese for breakfast, so I hasten to offer you a very simple and at the same time delicious recipe for making homemade lard or layers boiled in onion peels, which will surely become frequent guests on your table. Lard (layers) prepared according to this recipe can be served on a festive table, not to mention everyday. I make such layers for my family very often and they really like it, they eat everything with great pleasure.

After all, at the market we choose exactly the piece that we like the most, the tastiest, the meatiest. The huge abundance of sausages and meat offered to us on store shelves is simply not the same compared to the prepared lard (layers) in onion skins at home, with your own hands. It’s much tastier and more satisfying, I’m not even talking about the benefits.

Required:

Layers (lard, brisket) - I have 2.5-3 kg. layers of pork, very meaty.
Onion peels - at least 5-7 handfuls.
Water - 3-4 l. (before covering the lard to the top)
Salt - 4-5 tbsp.
Ground black pepper (or freshly ground) - to taste.
Garlic - 5-10 cloves (to taste)

How to cook delicious lard in onion skins:

I want to say right away that I collect onion peels when I peel onions for cooking. After all, onion peels are very useful not only in the kitchen... I use it not only in cooking (for cooking lard or, for example, painting eggs for Easter), but onion peels (its decoction) are very useful for our hair... But that’s a completely different story.

Therefore, when peeling onions, do not throw away the dry peels, but simply collect them in a bag. If necessary, we simply take out the bag and take the required amount of husk.

I cook lard (layers or brisket) in a large volume of water, as it will boil quite well so that it does not splash out. Moreover, this time I have almost 3 kg of fat.

Fill the onion peel with water and put it on fire. Add salt. The brine should be very (well) salted. Many people (like my grandmother) check the brine this way: they simply drop a raw egg in it - if there is enough salt, it should float. I wash the layers very well, I divide them in half.

And we put them in the brine in which we will cook. When foam forms (as in broth), be sure to remove the foam.

After the layers have boiled and we have removed the foam, we note the cooking time.

FOR LAD WITH A SMALL (THIN) LAYER OF MEAT: Cook this lard for 30-40 minutes.

FOR VERY MEATY LAYERS, LIKE MINE THIS TIME: Cook these layers for 1 hour - 1 hour 20 minutes.

I simmered for 1 hour and 20 minutes over medium heat until it was simmering but not too hot. After the cooking time is up, leave the layers (lard) in the brine until it has cooled completely. The lard will become a beautiful color, which it will acquire from our onion peels. And it will have a specific taste. Very tasty.

After the lard in the pan has cooled, we remove it to a large plate. Top with pepper to your taste. I like more pepper.

Then chop the garlic using a press or on a fine grater and grate all the pieces of the layers on all sides. You can also simply cut the garlic into pieces and stuff it with lard, making holes with a knife.

After all the procedures carried out, we can send the lard to the refrigerator or directly to the freezer. I leave one piece in the refrigerator to eat. I wrap the rest in paper (like baking paper), wrap it in a plastic bag and put it in the freezer. Such lard can be stored for quite a long time, and if necessary, we take it out and cut it for the table.

Today my family ate pork meat layers with homemade gray bread. Well, very tasty!

The same recipe makes excellent homemade rolls, which naturally cannot be compared with store-bought ones.

Svetlana and my family wish you all a bon appetit website!

— You will find a detailed step-by-step recipe with photos

Lard in onion skins is a spicy and aromatic dish that your household will certainly love after the first tasting. This product diversifies your diet; it can be consumed with bread, vegetables, herbs, salads, cereals, combined with sour, creamy or spicy sauce, fried and added to scrambled eggs.

In appearance, it resembles smoked lard, but it is actually homemade boiled pork, which is several times healthier than store-bought.

Lard in onion skins is an unusual option: boiled and, at the same time, salty, at the same time creamy and delicate in taste. Let's list a few secrets of preparing a delicious dish.

The lard will turn out delicious if you prepare it exclusively from fresh pork or from frozen lard if it came into the freezer fresh. Choose white pieces without a yellowish tint.
Chefs recommend purchasing undercuts for this dish - lard with thin layers of meat.
The top layer of onion peel must be discarded and damaged areas removed.
The principle with salt is simple: it is better to overdo it than to use too little. Its excess will not be “taken up” by lard, and if the quantity is small, the product will be slightly salted.
Do not cut off the skin from the lard, otherwise the piece will become too soft during cooking.
Please note that the pan may become colored after cooking lard. Do not use enamel containers.

The most delicious recipes

In this article we have collected the most delicious recipes for preparing this, at first glance, ordinary dish. Choose the option of how to cook lard in onion skins to suit your taste, or try something new every week and surprise your family with interesting tastes.

Boiled lard in onion skins

You will need:

onion peel;
laurel;
salo;
salt;
black pepper;
garlic;
khmeli-suneli.

One and a half kilograms of lard (it is better to choose from the breast part, in which there are veins of meat), cut into 2-3 parts, place in a boiling brine of onion peels (for 1 liter of water, take half a faceted glass of salt, 3 bay leaves, 15 peppercorns and 1- 2 handfuls of onion peels).

How to cook lard in onion skins? Boil the lard for about 7-9 minutes, the water should cover it completely during cooking. Leave to stand in the brine in a cool place, after 24 hours, remove the lard from it, blot lightly with napkins or towels.

Then rub the grated garlic gruel onto a piece of lard. Do you like spicy foods? Use Georgian dry adjika. Then wrap it in parchment and keep it in the refrigerator for 2 days, and then put it in the freezer so that it can be stored and cut better.

When choosing this recipe, you should take into account that the lard will be tougher, more elastic, and you will need to wait longer for it to be ready than when cooking.

For 800 grams of lard with a layer of meat, you need to take about 1.5 liters of water, 15 grams of onion peels, a glass of salt, 5 cloves of garlic, 5 bay leaves, 5 allspice peas, a pinch, a mixture of black and ground pepper.

Pour 1.5 liters of water into a saucepan, add a glass of salt, and let the solution boil. Wash the peels from 7 onions, place in salted boiling water and boil for 5 minutes.

Place the soaked lard, cut into pieces, into a three-liter jar, fill it with the cooled solution, add bay leaf and garlic there. Grind the pepper mixture, crush the allspice peas with a knife, mix well and also add to the jar.

Place the container with lard in the refrigerator for 5 days, and then remove it from the brine and put it in the freezer. When it freezes well, you can serve it.

Hot salted lard

You will need:

liter of water;
1 kilogram of lard with layers of meat;
2 bay leaves;
black pepper;
2 handfuls of onion peels;
8 cloves of garlic;
2 tablespoons sugar;
a glass of salt.

Pour water into a tall, narrow saucepan, add sugar and salt, bay leaves and onion peels, and bring to a boil. Wash the lard, dry it and put it in boiling water, boil for 20 minutes, remove from heat, keep in brine for 8 hours. Pat dry after removing from pan.

Finely chop the garlic and mix with black pepper. Roll the lard in the pickling mixture, wrap in foil and place in the freezer overnight. Bon appetit!

For 1 kg of lard you will need 2 heads of garlic, 3 tablespoons of ground black pepper.

Take the following ingredients for the brine: 2 handfuls of onion peels, 5 prunes, 2 bay leaves, a glass of salt, 2 tablespoons of sugar.

How to cook lard in onion skins? Pour the brine components into a saucepan and add a liter of boiling water. Cut the washed fresh lard into 2 parts. Place it in brine and boil for 25 minutes. After boiling, turn the heat to medium. Let marinade cool overnight. Crush garlic with black pepper. Remove the lard from the marinade, dry it, rub it with the garlic mixture, and put it in the refrigerator for 3 days.

After this, you can consume it or begin the smoking process. The photos presented in the article show the step-by-step cooking process.

Pickled lard in onion skins

This snack has a great aroma, rich taste and color. You can cook lard in onion skins either in a saucepan or in.

You will need:

1.5 kilos of fat;
peel from 10 onions;
almost a full glass of salt;
8 cloves of garlic;
15 grams of black peppercorns and ground;
3 bay leaves.

Wash the onion peels and pour 1.5 liters of boiling water over them. Salt, pepper, add bay leaf and cook for half an hour. Then you need to put the lard in the broth and boil for another half hour. Cool the pan with the lard in the marinade and place it in the refrigerator for 24 hours.

After the day has passed, chop the garlic, ground pepper, add salt. Take out the lard, rub it with the aromatic mixture and place, wrapped in film, in the refrigerator for 48 hours.

After marinating, you can rub the lard with paprika or turmeric.

By increasing the volume of water (this does not apply to the volume of lard), add more spices. The marinade should cover the product.

Do not throw ice cubes into the prepared brine to cool. Otherwise, the marinade will not be so rich, the lard will not be salted and will not be aromatic and spicy.

How to make lard in onion skins in a new way?

To prepare, you will need a kilogram of lard with a layer.

You will need brine. Take a liter of water, 5 heaped tablespoons of salt, 2 tablespoons of sugar, 5 cloves of garlic, 2 allspice peas, 20-25 black peppercorns, 3 bay leaves, 3 handfuls of onion peels.

To grate the lard, you need to take another 7 cloves of garlic, 25 grams of spices to your taste

Wash the lard in running water, cut the piece into 2 parts, and blot with napkins. Add a mixture of two types of pepper, bay leaf, sugar, salt to boiling water, and bring to a boil. Peel the garlic, cut into thin slices, and place in brine.

Rinse the onion peels in cold water, let the excess water drain, put it in boiling water.

After boiling, add lard until the brine completely covers it, bring to a boil, and simmer for another 20 minutes. Cover the pan first with a plate and then with a lid, remove from heat, and place in a cool place for 12 hours.

After this time has elapsed, take out the lard, remove the husks, and put it in a colander for 20 minutes to drain the brine. When the lard dries, rub it with spices on all sides (for example, “Armenian mixture” - garlic, onion, paprika, savory, turmeric, ground black pepper, oregano, coriander, dill seeds, cinnamon, marjoram).

Each piece should be wrapped in cling film, foil or parchment and removed for 24 hours. Lard cooked in onion peels cuts perfectly, the spices perfectly highlight the taste.

This product captivates with its smell, pungent taste and hints of spice!

Although garlic is indicated everywhere in the recipes, pay attention to rocambole (its other names are Egyptian onion, Spanish garlic, combed onion) with a delicate aroma and taste, the advantages of onions and garlic.
The brighter the onion peel, the more beautiful the color of the lard.
To enhance the color effect from the peels, also add beet slices to the pan. It should be cooked on low heat for about a quarter of an hour.
If you eat lard in a week, store it in the refrigerator, and if you don't plan to eat it that quickly, leave it in the freezer.
You should not overcook the lard (7-10 minutes is enough, if there are layers of meat, then 7 minutes longer), otherwise it will lose its taste and become loose. Allow it to cool in water until it reaches the required condition.
Before adding lard, the husks should be pulled out and squeezed out, otherwise salt crystals will settle on it and the lard will be covered with husks.
Lard should be stored in the freezer; wrap each piece in foil to make it easier to store and cut. The shelf life of lard in onion peels is 3.5 months.
If you don’t like the aroma of frozen garlic, you can grease the piece with it before slicing and remove it for storage without rubbing it with garlic.

Conclusion

Boiled lard in onion peels comes out very soft, tender, and has a rich taste, unlike its smoked counterpart.

Prepare it according to one of our recipes and delight your loved ones!

Mother of two children. I have been running a house for more than 7 years - this is my main job. I like to experiment, I constantly try different means, methods, techniques that can make our life easier, more modern, more fulfilling. I love my family.