From the first minutes, a spicy and extremely fragrant dish will appeal to your whole family. With it, you can make changes to cold meats on your dining table or eat it separately with bread or any side dishes.
Features of lard dishes
Salo is a fairly high-calorie product, but it is very popular among most Slavic peoples. Salo is prepared in many ways: baked, salted, soaked, smoked, but there is a special recipe - boiled lard in onion husks. This method has different variations, they need to be considered in more detail.
Fat selection
In order to cook unforgettable cooked lard in onion peel, you need to purchase a quality and fresh product.
There are a few tricks:
- Gray and yellow shades indicate the staleness of the product.
- Red streaks affect the taste of lard. The color of the product should be white with a pink tint.
- The smell of a fresh product should be very subtle and almost imperceptible.
- Lard from the abdominal part of the carcass usually alternates with meat layers.
- The thickness of delicious fat is 3-6 centimeters.
These tips will help you choose a more delicious and fresh product.
Boiled lard with garlic in onion peel
Boiled will be a substitute for smoked bacon for his lovers, it is not so harmful.
In order for boiled lard in onion husks to turn out excellent, it is best to take it with a meat layer. However, this is not necessary, so the ordinary is also suitable for the recipe. As for spices, they are allowed to choose according to your own taste. That is, if you adore pepper food, then you can put a mixture of peppers. For a greater flavor, you can add cilantro, basil, parsley or garlic to the fat.
Ingredients:
- lard - 500 g;
- garlic - 3-5 teeth .;
- water - 1 l;
- husk from 5 bulbs;
- salt - 50 g;
- favorite spices to taste;
- foil.
The cooking process is simple. The first step is to rinse the husk well and wash the lard.
In the pan you need to add water, salt and husk, boil the mixture for 20 minutes and put the lard.
It needs to be boiled for an hour and in order for it to acquire a uniform tone, it should be periodically turned over.
After this, turn off the heat and leave the lard in hot water for another 15 minutes. When 15 minutes have passed, you need to get it and let it cool for about half an hour.
Next, prepare the garlic mixture.
To do this, knead the pepper a little, add the remaining spices and chop the garlic into slices. Grate fat with spices and garlic.
You also need to know how to store boiled lard in onion husks.
For this, the product is placed in foil and tightly wrapped so that the juice does not leak. Lard in foil can be put in a bag and stored in a refrigerator or freezer.
How to cook boiled lard in onion peel?
This is a very delicious recipe, so you should prepare it for the future.
You will need these ingredients:
- lard - 0.9 kg;
- sesame seeds - half a tablespoon;
- coriander - half a teaspoon;
- garlic - 5 cloves;
- sweet red ground pepper - 1.5 teaspoons;
- ground red pepper - 1/2 teaspoon;
Ingredients for Marinade:
- water - liter;
- bay leaf - 3 leaves;
- salt - 1.5 tablespoons;
- black and allspice peppers - 7 each;
- husk with 8 bulbs.
The first step is to mix all the ingredients for the marinade in a saucepan, boil for a couple of minutes. Pour fat with ready marinade (cut into several parts) and cook for one hour.
At this time, you can prepare a sauce that needs to be coated with ready-made lard.
Finely chop the garlic and mix with the rest of the spices.
To get hot lard and in warm form to coat with the prepared mixture, place a piece in a storage container. Dishes with a lid are best.
After the lard has cooled, it must be stored in the refrigerator, in a closed form.
Useful Tips
Some secrets will help you in the cooking process:
- In order to correctly make lard boiled in a package in onion peel, in no case do you need to remove the skin from it, due to it a whole piece will keep its shape. And if you did not manage to clean it well, it is better to cut it off before use.
- For storage, cut a common piece of fat into several small ones and wrap each in foil and send to the freezer. Using this method, you can save the product for several months.
- In order to make such bacon unusually, do not use the top layer of onion peel, as it is able to soak in the aroma of the earth, which, in turn, will give an unpleasant aftertaste to the cooked bacon.
- Excellent fat is combined with boiled or fried potatoes, however, the combination just with bread and young onions will be wonderful.
- Mustard gives lard a very attractive flavor, makes it more fragrant and appetizing. In addition, it prevents spoilage of the product.
- Liquid smoke will help to give boiled lard with garlic in onion husks the smell of smoked meat. Thus, the taste and appearance of boiled lard will finally become similar to smoked.
- In addition, you can spice chilled cooked lard with seasonings and garlic. To do this, make small pockets in his piece and put in them cloves of garlic and spices.
- To make lard, it is more appropriate to take the husk from red onion or mix it in half with golden peel. With their help, you will give the product a pinker look.
- If you begin to rub the finished piece with seasonings, add a little sea salt to the composition. It will give the finished dish a more elegant flavor and make it soft and fragrant.
- Salted lard can also be used in these recipes. In this case, the amount of salt in the brine must be reduced.
- A similar method can be made chicken, pork, beef. However, in this case, the meat must be cooked significantly longer. Of course, the pickling time in the marinade will also need to be increased.
- If you want a catchy smack flavor, add 5 pieces of dried prunes to the water during cooking.
How to store the product?
There are also some nuances in this question:
- By adding various spices and dried herbs, each time it is possible to achieve a different, unique taste and extend the shelf life.
- After boiled lard with spices in onion husks has cooled, it is preferable to keep it in the refrigerator, in a closed form.
- You can store the finished product in the freezer. Place the fat in the foil and wrap it tightly so that the juice does not leak. Lard in foil can be put in a bag and stored for a couple of days in the refrigerator or up to a month in the freezer.
- Small pieces of ready-made fat without excess moisture can be wrapped in parchment paper and stored in a cool place.
How to choose a seasoning?
Fat without seasonings - like a fashionista without make-up. Usually, in addition to salt, various varieties of pepper and a bay leaf are added during cooking. But, when it comes time to grate seasoned cooked piece, it is allowed to express oneself from the heart. Take paprika, coriander, ginger, a mixture of Provencal herbs and your favorite greens. The fat will be incredibly delicious if you grate a piece of it with various seasonings.