A lot of jokes are written about fat and Ukrainians. But, nevertheless, other Slavic and not only Slavic peoples use this product. After all, fat can be eaten almost immediately after the "death" of its carrier. It can also be stored in salty or frozen form for a long time. And it’s enough to take a piece of bread and a clove of garlic to satisfy your hunger for a long time. But lard can be consumed not only in its raw form. If it is cooked correctly, it will be not only more delicious, but also worthy to take a place on the festive table.
And now, how to cook boiled lard. Many housewives have their own recipes in this regard and are ready to share them with other lovers of this “drug”. And here is one of these recipes, following which it turns out a gentle and tasty fat. He needs the following ingredients:
- Fat is one and a half kilograms.
- Salt is half a kilogram.
- Water.
- Peppercorns
- Bay leaf.
- Garlic.
At the first stage, there is a choice of fat for further cooking. You can take a frozen product, but fresh will, of course, be better. And if it contains layers of meat and a good skin, then it will turn out to be an excellent boiled lard. This recipe recommends cutting it into small pieces convenient for cooking and rinsing thoroughly. Recommended approximate size is 8 by 10 centimeters.
At the second stage, salt is added to the pan with water. One liter of water takes one hundred grams of salt. This brine is put on fire and brought to a boil. Then all spices are added to it. If you make boiled lard with spices in the classic version, you can do with black pepper in the form of peas and bay leaf. And if someone wants to diversify the aroma and taste of the product, then he can add other spices, such as caraway seeds, coriander, cloves, mustard, dill seeds and so on. And then pieces of bacon are immersed in brine. They should be covered with water with a "head". And you need to cook it for at least 40 minutes on low heat.
Then there are two options. You can let it cool in brine, remove and sprinkle with ground pepper and chopped garlic. Then boiled fat, the recipe of which is described here, must be wrapped in foil and left alone for three hours so that it is saturated with spices.
And in the second version, pieces of bacon are taken out of the brine immediately. They should be dried a little with a napkin or linen towel and immediately sprinkled with the same spices. Then they are wrapped in parchment paper and in a towel. So they have to lie until they cool. So you get tasty and aromatic boiled lard. This recipe is simple and accessible to everyone. And such a product can be stored for a long time in the refrigerator or in the freezer.
You can also cook boiled lard, which in appearance will resemble smoked. And this is done using ordinary onion husks. For this, the brisket with meat layers is best suited. It can be taken from one to one and a half kilograms. You will also need a head of garlic, a liter of water, "lavrushka", husks with 5-7 onions, black pepper peas.
To prepare such bacon, a pot of water is taken and husk, salt, pepper and bay leaf are placed in it . Then this mixture needs to be boiled and put lard in it. In this case, the brine should cover it completely. All this is boiled for another ten minutes. Then the pan should be removed from the heat and leave the lard in this brine for a day. And when the pan has cooled completely, it should be placed in the refrigerator. After a day, you can already remove the cooked lard from the brine. This recipe advises to let it lie for 15 minutes in a bowl so that the excess brine can drain. And then you can coat it with garlic squeezed through the press and put it in the refrigerator for another day. It is also best to store it in the freezer, of course, if you have enough patience.