Hungarian bacon: recipe and cooking methods

In Russia there are few people who would never try lard in Hungarian. The recipe for this dish allows you to turn an ordinary fat into a real work of culinary art. You can cook it in many ways.

Prolonged salting

To begin with, you can consider the option with which the easiest way to make lard in Hungarian. The recipe is extremely simple, but it takes a long time to get the right product. The first step is to prepare the necessary ingredients: 1 kilogram of fat, the same amount of salt, a head of garlic and 100 grams of paprika.

How is fat made in Hungarian? The recipe for its preparation begins with the selection of the main product:

1. It is best to use lard from the back of the carcass. It is necessary to take a fairly thick piece measuring approximately 7x20 centimeters.
2. Roll it in salt well.
3. Put the processed piece with the skin up in a clean dish and refrigerate for 5 days. Salt is better to take coarse grinding. And you should not feel sorry for her.
4. After the lard has passed, you need to get out and carefully scrape off the salt from the surface.
5. Repeat the procedure at least 5 times. Total salting time is 2 weeks. Ultimately, the product is practically dehydrated. This is exactly what is required.
6. Squeeze the garlic gently through a press and cover it with peeled lard on all sides.
7. Sprinkle abundantly with paprika on top.

It turns out a fragrant and delicious lard in Hungarian. The recipe, if desired, can be supplemented using various spices (coriander, rosemary, oregano, suneli hops, sage or thyme). Here everyone makes decisions based on their own taste preferences.

Fragrant breading

Otherwise, you can make fat in Hungarian. The recipe partly resembles the previous version. For work you will need: per gram of fat 100 grams of ground paprika, 500 grams of salt, 25 grams of red hot pepper, 3 bay leaves, 15 cloves of garlic and 5 peas of allspice.

To prepare such bacon is necessary as follows:

1. First, sprinkle lard with salt. This is done in the usual way. Here you can take any lard (even with layers).
2. Cover the plastic container with a napkin. Pour in it a layer of salt with a thickness of 1.5 centimeters. Add chopped bay leaf and pepper.
3. Put the processed fat on top and sprinkle it with salt again. In this condition, it should stand in the refrigerator for 3 days. The container does not need to be closed.
4. After 3 days, the lard should be removed and cleaned of salt, which by this time will become a little wet.
5. A similar procedure should be repeated three times.
6. In a separate plate, mix the garlic squeezed through a press, pepper and paprika. It will turn out a slightly viscous gruel of dark red color.
7. Cover the peeled piece of fat with the prepared mass, wrap it in parchment and refrigerate again.

After 5 days, the product can be tried.

Smoked bacon

There are other ways in which you can make a wonderful fat in Hungarian. The recipe for home cooking in some regions of Transcarpathia involves smoking the main product. To do this, you need to prepare: lard, 10 liters of ordinary water, 2 kilograms of salt, as well as rye flour (or bran).

The process consists of several stages:

1. A piece of fresh bacon for 3 days should hang in a room that is well ventilated.
2. Prepare a brine from salt and water and pour it into a spacious container.
3. Put fat there and stand 5 days.
4. Then the processed bacon must be dried. To do this, it should be hung again for 6 hours.
5. After this, the fat should be sprinkled with flour (or bran) and smoked for 7 days. As a result, a characteristic brown crust with a reddish tinge forms on its surface.
6. In conclusion, the smoked bacon must be dried again by hanging from the ceiling in a cool room with good ventilation.

A product prepared in this way will not leave anyone indifferent.

Boiled fat

Hungarian-style lard can be cooked much faster . The onion husk recipe deserves special attention. In this case, the finished product can be obtained within a day. This option requires the following products: 1 kilogram of pork belly (or lard), 2 full handfuls of onion husks.

For brine: 50 grams of sugar, 200 grams of salt and 1 leaf of laurel per liter of water.

For aromatic spread: 6-7 cloves of garlic and 18-20 grams of ground pepper (red or black).

Cooking lard is easy:

1. Put the washed husk in a pan.
2. Place a piece of fat on top and pour it with brine.
3. Put the pan on the stove and bring its contents to a boil. Cook for 20 minutes.
4. Remove from heat and let stand in hot brine for at least 6-7 hours.
5. Shredded garlic mixed with pepper.
6. Cover the fat with the prepared mass, place it in a bag and send it to the refrigerator.

Literally after 6 hours, the finished product can be taken out and finely chopped used for making sandwiches.