Scientists have recently discovered that fat is much less harmful than was commonly believed. So now, without fear, you can afford a slice of another appetizing product and treat yourself to undercuts in onion peel, which is not very difficult to prepare and which even an avid vegetarian will be tempted to do.
A little bit of terminology and basic knowledge
Podcherechekom called a piece of pork belly, in which the streaks of meat are interbedded with tender bacon. To prepare the intended delicacy, the undercoat is necessarily taken with the skin. Sometimes it is cut off, but a dish in which the skin is still stored is tastier, juicier and more seductive.
To get the most delicate and fragrant undercuts in onion husks, meat is required fresh. In extreme cases, chilled; if the fat has already been frozen, it will lose in aroma and softness.
Basic version
It is even amazing how varied recipes with photos (underscores in onion peel) that describe the cooking process step by step. If you have separate small strips of fat, it is reasonable to use the express method of its preparation.
The husk is peeled off from several large bulbs, washed well and filled with water. Salt is dissolved in it at the rate of half a glass per liter of water. Laurel and peas are added here (at your discretion). The undercuts are put in the cold brine, and the pan is placed on the stove. The liquid should completely cover the meat pieces.
After boiling, the fire is tightened, and the vessel is left to boil quietly for 10 minutes. Then it is removed, but the undercuts in onion peel and brine are left to cool completely for half a day - for salting and acquiring a shade and smack smack.
The next day, the brine is carefully decanted, spices are mixed: paprika, crushed garlic, ground pepper (red and black), coriander seeds. With this composition, each piece is coated on all sides, after which it is wrapped in its own piece of film. Day in the refrigerator, as much in the freezer - and the delicacy is ready!
Mouth-watering roll
No less interesting is another way of how to cook the undercuts in onion peel. This requires a sufficiently long piece, which will be prepared in its entirety. It needs to be richly salted on both sides (about a glass of raw material will take about a glass of coarse salt). The inner side is sprinkled with crushed laurel and peppercorns (it is better to mix black and allspice). The undercuts are folded into a roll and tied with culinary thread not too tight: during cooking, the meat will swell somewhat. The bottom of the pan is lined with clean onion husks with 4-5 heads. A bundle is placed on it; from above it should be covered with the same amount of husk. The whole structure is filled with water so that nothing from it peeps out. The pan is placed on a slow fire and left on it for about three hours. Then the roll unfolds hot, wakes up inside with your favorite spices and chopped garlic, folds up again and is wrapped in a film or foil. It will need to be kept in the refrigerator until it cools completely. Some housewives advise to withstand underclothing in onion peel not only in the cold, but also under oppression. They say that excess fluid goes better, and the delicacy acquires a pleasant density.
Onions husks in a multicooker
Our culinary specialists could not help developing a recipe for a wonderful kitchen assistant. Moreover, underscores are being prepared in it practically without the participation of the hostess.
A suitable slice of pork is stuffed with garlic wedges; the bottom of the bowl is covered with husk, taken from 5-6 onions, lard is laid on it. From above it is sprinkled with broken leaves of laurel, poured with water into which salt is added - about a couple of spoons without a slide for each liter. Extinguishing mode is activated for an hour and a half. Then the lid leans back, but the undercoats are not removed before cooling, so as not to become friable. After decanting the brine, the meat is rubbed with garlic (it is possible with spices and herbs). For testing, several pieces are cut, and the rest is already traditionally frozen, wrapped in film.
From undercoating in onion peel, great sandwiches are made. It can act both as a snack and as a meat component of dinner. In the latter case, fried potatoes or vegetables in any form are especially harmonious with it.