Delicious lard in onion. How to cook lard in onion skins: step-by-step recipe with photos. Boiled lard in onion skins

25.07.2024

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Zucchini in batter fried in a frying pan with garlic Zucchini fried in a frying pan in batter

Lard has long been considered a nutritious and healthy food. It was consumed both raw and boiled and fried. In many modern families, lard occupies an important place in the diet, and is almost always present in the refrigerator. Thrifty housewives, having bought a good piece of lard at the market, freeze it in the freezer, or salt it - these are the most well-known methods of storing the product. A slice of black bread with a thin piece of bacon and a feather of green onion is an excellent option for a quick snack. And yet it’s better if it’s not just salted or frozen, but boiled lard in onion skins - the color is beautiful, the aroma is special, and the taste is excellent.

The most delicious is lard from the brisket with thick layers of meat or undercuts. This quick recipe will also help if the fat is from the peritoneum, it has more connective tissue and is not as tender as from the back.
It is very important to use spices as much as possible, relying on your taste and following the principle: “you can’t spoil the porridge with oil.” Mandatory seasonings for lard are garlic, allspice, and bay leaf. Paprika, coriander, thyme, basil, and cumin are successfully combined.
Our photo recipe will tell you how to cook boiled lard in onion skins quickly and tasty.

Boiled lard in onion skins

a quick recipe for how to deliciously salt lard at home within 24 hours

Ingredients:

Lard with meat (breast, undercut) – 0.5 kg,
Water – 1 l,
Rock salt – 1 tbsp.,
Husks from 4 -5 large onions,
Garlic – 1 head,
Allspice – 10 peas,
Bay leaf – 2 pcs.,
Coriander – 10 peas,
Paprika – 2 tsp,
Onion – 1 pc.

Cooking process:

Place spices in a saucepan: onion skins, coriander, pepper, salt, whole onion, bay leaf. If you have red onions, great! Add a small handful of husks - the color of the finished dish will be even more interesting.

Fill the contents of the pan with cold water. Send to moderate heat. Boil the mixture for 10 minutes to allow the spices to release their color and aroma.

Before heat treatment, the main product must be prepared. Scrape the skin thoroughly with a knife, then rinse under running water. If the piece is long and does not fit into the pan, you can cut it in half. Place the lard into the boiling broth and cover with a lid. Cook over low heat for 40 - 50 minutes, if the lard has layers of meat. If there are no layers in the fat, 10 minutes is enough. Then remove the pan from the heat and leave the product in the brine until it cools completely. And it’s even better, if time allows, to place it in the refrigerator for a day - this way the piece will be better salted.

Rub cold boiled lard generously on all sides with garlic, passed through a press and ground paprika. And now the finishing touch - wrap the lard in foil or cling film and put it in the freezer for 10 - 12 hours.

Thinly slice the frozen lard and serve with black bread.

Ksenia told how to prepare delicious lard in onion skins, recipe and photo by the author.

For some reason, many people mistakenly consider lard to be unhealthy food. But doctors and nutritionists are confident that this product contains a large and even unlimited amount of beneficial substances necessary for the human body.

Of course, you shouldn’t overeat it, but a few pieces a day will undoubtedly bring nothing but benefits.

Selection and preparation

Ideally, you should buy it at the market rather than in a store or supermarket. This is the only way you can find out information about the origin of the product and even try it.

By following a few simple rules, you can purchase a fresh, soft and tasty product.

Color. Yellow and grayish color indicates that the product is not fresh. If the product has reddish veins, its taste will be slightly worse. Therefore, you need to choose white lard with a soft pink tint;
Taste. Here you can only try it yourself and determine your taste. Often sellers give a product a deceptively attractive appearance that does not correspond to its taste. Feel free to try the product before purchasing;
Smell. Boar has a peculiar smell, so it is better to give preference to pig lard. As a rule, it separates from the skin very easily; you can easily check this at the market. Ideally, the product should have a delicate aroma, with a sweetish-milky tint;
Appearance. The thickness of the most delicious lard is usually from three to six centimeters. The product should stick easily onto a skewer. The best fat comes from the abdominal part of the animal, where it alternates with layers of meat.

Please note that the skin is without bristles and soft. Its color does not affect the quality at all, so it can be anything you want.

It would be good to pay attention to the presence of the veterinary service mark on the lard and check the seller’s documents for this product.

Before cooking, lard must be thoroughly rinsed in running water and allowed to dry.

Recipe for boiled lard in onion skins

Ingredients	Quantity
Pig lard -	800 grams
Garlic -	3-5 cloves
Purified water -	1 liter
Onion peel -	from 6 pcs.
Salt -	60 grams
Coriander -	taste
Black pepper -	taste
Paprika -	taste
Peppercorns -	4 pieces
Cooking time: 240 minutes	Calorie content per 100 grams: 300 Kcal

This is an excellent, healthy and tasty alternative for lovers of smoked, not so healthy lard. You can't tell them apart by sight.

It is advisable to use old onion peels as they will give a brighter and more piquant hue. We thoroughly wash the husks to remove soil and debris.

Add salt to the pan and send it to the fire. Place the husks in water and boil for fifteen minutes. The water will acquire a bright golden color, after which we put the lard into the pan.

Boil it over low heat for forty-five minutes. To ensure that the color of the cooked lard is uniform, turn it over periodically. Next, remove the pan from the heat and leave to stand for fifteen minutes.

Crush the peppercorns a little in a bowl, add coriander, paprika, black pepper, and a pinch of salt. Mix all the ingredients thoroughly. Cut the peeled and washed garlic into thin slices.

Keep the lard on the plate for about thirty minutes and proceed to the further cooking process. Rub it thoroughly with the prepared spices on all sides. Place garlic on top and wrap in foil. If desired, you can add any greens.

Wrap the lard tightly in foil so that the juice cannot leak out. Place the lard carefully wrapped in foil in a regular bag and place it in the freezer for a couple of hours.

It is very good to store lard in foil in the refrigerator; it stays fresh longer and retains its beneficial properties. After two hours, you can cut the lard into pieces and put it on a plate.

Ideally, lard is served with black bread, green onions and garlic.

Boiled salted lard in onion skins

This is a wonderful recipe for salted lard that tastes very similar to smoked ham. Ideal for sandwiches and all kinds of snacks.

Ingredients:

Pork lard – 3 kilograms;
Garlic – 4 heads;
Salt – 6 heaped tablespoons;
Onion peel – 300 grams.

Peritoneum with layers of meat is good.

Place the pieces of lard in a pan, preferably wide, and fill it with water so that they do not float.

Then we pour the water from the pan with lard into a container in order to understand how much solution we will need.

Place the peeled and washed husks in cold water, bring to a boil and boil for ten to twenty minutes.

After straining the water from the husk, dissolve the salt in it. Fill the pieces with the prepared liquid and make a press on top. You can put a plate and put a large jar of water on it.

After boiling, cook for forty minutes over medium heat. Next, set the pan aside and leave it as is for about twenty hours. During this time, everything will have time to salt. There is no need to drain the water.

Then place the pieces on a plate and allow time to dry. Then coat it with crushed garlic paste.

For long-term storage, you can keep the product in the freezer. If desired, you can add bay leaf to the solution.

Boiled lard with spices in onion skins

Lard according to this recipe turns out to be especially refined and tasty. Therefore, prepare more at once, otherwise there may not be enough for everyone.

Cooking ingredients:

Lard – 1 kilogram;
Sesame - half a tablespoon;
Crushed coriander - half a teaspoon;
Garlic – 1 head;
Sweet red ground pepper - 1.5 teaspoons;
Semi-bitter ground red pepper - half a teaspoon;

Ingredients for marinade:

Water – half a liter;
Bay leaf - three pieces;
Salt – 1.5 tablespoons;
Black and allspice peas – 7 pieces each;
Husk from 8 large onions.

Add all the above spices for the marinade, husks and salt to a pan of water. Bring everything to a boil.

Cut the lard into pieces, put them in a saucepan and pour the resulting marinade. Boil over low heat for an hour.

Meanwhile, prepare the sauce for greasing the product. We pass the garlic through a press, mix it with all the listed spices for cooking.

Let the lard drain for a couple of minutes and then rub it hot with the resulting mixture. We set it aside until it cools completely, after placing it in a container with a lid.

After cooling, put it in the refrigerator. After freezing, you can start eating.

With cucumbers and tomatoes, potatoes and fresh bread, this dish will be a hit.

How to cook boiled lard in onion peels in a slow cooker

Another interesting and modern recipe for cooking lard in onion skins. As a result, it will turn out golden and tender.

Ingredients:

Sugar – 3 tablespoons;
Bay leaf – 5 pieces;
Onion peel – 200 grams;
Garlic – 3 cloves;
Lard – 1 kilogram;
Water – 2.5 liters;
Salt – 250 grams;
Pepper - to taste.

Wash the onion peel thoroughly and soak in water for half an hour. Then place half of the husks on the bottom of the cup. Place the pieces on top, then the bay leaf and cover everything with the rest of the husk.

Completely dissolve salt and sugar in boiling water. Pour the resulting solution into the bowl. And for one hour, cook it in a slow cooker, turning on the “Stew” mode.

When finished, turn off the multicooker and leave to infuse for seven hours. Then remove the product from the multicooker and let it dry.

Mix finely chopped garlic with pepper and rub the product on all sides. Then place it in cling film and leave it in the freezer for a couple of hours.

Immediately after cooking, the product will have a salty taste. After refrigeration, this effect will weaken significantly.

Regular consumption of lard in small quantities helps improve brain and heart function, improves blood composition and normalizes kidney function. Remember that everything is good in moderation!

Hello, dear friends! In our family, lard is consumed in kilograms. My husband especially indulges in this. He simply cannot live without it. However, it is expensive to buy it in such quantities.

I admit, I am very far from this and decided to scour the Internet to find the most delicious recipes for this product. Imagine my amazement when I saw how many different recipes and methods of preparing it.

I'll start this cycle by salting lard in onion skins. I really liked this option. Now I wanted to try what it tasted like. But here, as it turned out, there are also several different options, which we will consider.

Before you start cooking, be sure to wash and dry the lard. If you do this with sandpaper, scrape it with a knife to remove any remaining dirt and stubble. Or just cut it off if you don't like it.

And I'll start with the most common recipe. When you cut the finished product and put it on bread, you will experience real pleasure. The lard will be very tender and incredibly tasty. This is what the author of this recipe promised.😉

Ingredients:

Lard
Coarse salt - 200 g per 1 liter of water
Onion peels - 4 good handfuls
Onions - 1-2 pcs.
Black and allspice, coriander beans
Bay leaf - 2-3 pcs.
A mixture of ground peppers or other favorite spices

Preparation:

1. Pour water into a saucepan and put on fire. When the water boils, pour salt into it. Also add the peeled onion, peppercorns, allspice, coriander and bay leaf.