Pork layer in foil in the oven. Layers of meat with lard in onion skins - it will work, you won’t be able to pull it off by the ears Boiled lard with a layer

A white, elastic piece of lard that melts in your mouth is indescribable bliss. Boiled lard is a way to pickle your favorite product at home for the most cautious. Since the soul requires variety, I will offer several recipes: with spices, in onion skins, in a bag. A favorite delicacy among most Slavic peoples, it is a hearty snack and a tasty cure for the nerves. Because there is hardly a person who has tasted the salsa and not enjoyed it. Do you remember how your mood improves?

The most delicious recipes for boiled lard

In order for the appetizer to live up to its stated name, you should know the specifics of preparing boiled lard.

• The cooking time depends on the size of the piece. Do not overcook the product, 30-40 minutes is the maximum; longer cooking does not make sense.
• You will get an excellent snack if you take the choice of pork product seriously. Refrain from buying old lard. Don’t be shy and smell a piece – good lard initially smells delicious. The structure of the product is important - smooth, dense, without looseness, preferably with small layers of meat.
• Don’t be afraid to overdo it with salt, the product will take no more than the required amount.

Seasonings for lard:

Lard without seasoning is a fashionista without makeup. Traditionally, in addition to salt, various types of pepper and bay leaves are added during cooking. But when it comes time to rub the cooked piece with spices, you are allowed to roam to your heart’s content. Take paprika, coriander, ginger, a mixture of Provençal herbs, suneli hops, and any herbs.

Boiled lard in onion skins

Boiled in the husk, a piece of lard is unbearably beautiful, with a smoked effect. I advise you to take leaves from an old onion, it gives off more color.

Prepare:

• Pork lard – 700 gr.
• Husk - several handfuls.
• Water - liter.
• Salt – 50 gr.
• Pepper.
• Garlic cloves – 4 pcs.

How to do:

1. Place the husks in a saucepan and add salt to the water. After boiling, cook for 10 minutes and add the pork piece.
2. Cook for 30-40 minutes depending on the thickness of the piece.
3. Remove from the burner and let cool without removing from the pan.
4. Dry the piece and remove the husks.
5. Combine the garlic pulp with spices and generously spread the lard. If desired, you can simply cut the garlic cloves into slices and cover the piece.
6. Wrap the lard in foil and refrigerate for 2 hours.

Boiled lard with spices - a simple recipe

Lard will turn out incredibly tasty if you generously rub a piece with a variety of spices. Keep the recipe simple.

• Pork lard – 500 gr.
• Water - liter.
• Salt – 150 gr.
• Garlic – 3 cloves.
• Allspice - 3 pcs.
• Bay leaf – 2 pcs.
• Carnation buds – 2 pcs.
• Parsley and dill, a mixture of peppers, coriander, red pepper.

How to do:

1. Boil water with salt, cloves, bay leaves and pepper. Boil lard in brine for 20-25 minutes. Leave to cool directly in the pan. The best way to prepare it is to cook it overnight and rub it with spices in the morning.
2. Remove the lard and dry.
3. Make a seasoning mixture: mix coriander with black and red peppers, add other spices as desired. Lard grated with paprika looks incredibly beautiful.
4. Separately chop the greens, chop the garlic and combine.
5. Rub the seasoning mixture onto the piece, then coat the top with the garlic-dill mixture.
6. Wrap the piece in foil and keep it in the cold for a day.

Boiled lard with garlic

The simplest recipe, but the taste is not inferior to the “sophisticated” ones. Garlic and lard are incredibly well compatible products that complement each other.

There is no point in writing the number of ingredients, since everything is outrageously simple.

1. Take a piece of the best lard and add water in a saucepan to cover completely. Add pepper and bay leaf.
2. Cook and cool.
3. Cut the garlic cloves into slices and stuff the piece over the entire surface.
4. Sprinkle with black pepper, salt and, wrapped in cling film, refrigerate for a couple of hours.

Lard boiled in a jar - homemade recipe

A wonderful snack can be prepared in the oven by boiling lard placed in a jar. A product for the peritoneum and cheek is suitable. There is no specific recipe; spices are added by eye.

How to cook:

1. Dry the lard cut into pieces thoroughly. Don’t make them too small, cut them as large as possible, ensuring that they fit into the neck of the jar.
2. Leave about 3 cm at the top.
3. Place the jar in a cold oven, cover with a lid and turn on. Set the temperature to the lowest setting at first. After 10 minutes, increase to 150 o C.
4. Continue cooking for about an hour.
5. Turn off the oven and leave the jar to cool. You can try it right away.

Boiled lard in a bag with spices

Salted lard cooked in a bag is very popular among gourmets. Tip: do not throw away the remaining fat in the bag - use it for its intended purpose.

Take:

• Lard – 500 gr.
• Garlic – 6 cloves.
• Paprika, salt, herbs de Provence, black pepper.

How to cook:

1. Make several cuts on the piece and put the garlic cloves inside.
2. Rub the lard with seasonings, let it stand for a couple of hours so that the piece is soaked, and put it in a bag.
3. Important! Be sure to remove any air from the bag and seal tightly. Place the lard in two more bags, tie it and start cooking.
4. After 2 hours the lard is ready. Cool it directly in the bag.

Lard boiled in soy sauce

Let's show due respect to oriental cuisine and add to the recipe an unusual nuance that came from there - soy sauce. To prepare, choose a beautiful piece of brisket with a layer of meat.

Take:

• Lard with a layer – 500 gr.
• Soy sauce – 7 large spoons.
• Ginger root - 3 cm piece.
• Green onions.
• Sugar – 2-3 spoons
• Rice wine – 3 spoons.
• Sunflower oil.
• Water – 2.5 glasses.

How to cook:

1. Boil the whole piece for 5-7 minutes, let the water drain, cool slightly, and divide into small pieces measuring 3 x 5 cm. Tie with thread.
2. Coarsely chop the onion feathers and the ginger root into rings.
3. Fry in well-heated oil. It is more convenient to fry in a pan with a thick bottom. A strong aroma appears - it’s done, it’s time to move on to the next stage.
4. Pour water into the oil, wait until it boils and add the sauce and wine. Wait until it boils again and add sugar.
5. After the sugar has completely dissolved, add the pieces of lard and let it boil. Cook until tender over low heat for 2 hours (simmer).

Boiled lard roll - recipe

If you see thin pieces of lard on the market, don’t miss the opportunity to buy it for pennies and make a wonderful roll. Save some money and get an excellent snack. Moreover, it doesn’t matter where the piece comes from, the flank or undercut will work well.

You will need:

• Lard – 600 gr.
• Onion peel - a large handful.
• Salt – 2 tablespoons per liter of water.
• Garlic, ground and peppercorns, bay leaves, favorite spices.

How to cook:

1. Place a piece on the board, sprinkle with plenty of spices, and roll into a roll. It's faster and more convenient to cook small pieces. Tie with threads and twine.
2. Boil water with salt, peels, peppercorns and bay leaves.
3. Fold the rolls and cook after boiling for 30 minutes.
4. After removing from the burner, forget the roll directly in the brine for a day.
5. After a day, take it out, peel off the husks, and blot it. Wrap in film and store in the freezer. However, cut off a piece, since you can try the roll right away.

Add to the collection of lard recipes:

Recipe for boiled brisket with layers of meat

Incredibly tasty and beautiful snack. You may salivate while you cook.

You will need:

• A piece of brisket with layers – 1 kg.
• Garlic – 4-5 cloves.
• Onion peel - a handful.
• Water - liter.
• Salt – approximately 100 gr.
• Sugar - a spoon.
• Bay leaf, peppercorns, khmeli-suneli seasoning.

Step-by-step preparation:

1. If desired, cut the brisket into medium pieces; they will salt faster.
2. Boil water, adding husks, salt, bay leaves, sugar and peppercorns. Lower the pieces and cook for half an hour after boiling.
3. Leave the lard to cool in the brine.
4. Clean the pieces from adhering husks and dry.
5. Mix the spices with minced garlic and grate the brisket.
6. All that remains is to wrap the lard in cling film and keep it in the refrigerator for about an hour (ideally overnight). Take a sample and store the remainder in an airtight container and refrigerate.

There are never too many recipes, so keep the video with lard boiled in a bag and enjoy. Good luck with your culinary vigils in the kitchen.

After the Easter procession of Easter cakes and Easter cakes, something drew me to recipes for simple main courses and appetizers. I especially wanted meat... That's why today I'm offering a new recipe from this series - let's cook the most tender brisket in onion skins. Outwardly, it looks like smoked meat, although in fact it is aromatic and very soft boiled pork meat with layers of lard.

Brisket in onion skins is good even when warm, but it is best to let it sit in the refrigerator for several hours - it turns out to be an amazing cold appetizer. This brisket can be used as a component of homemade sandwiches or taken with you outdoors. It keeps well in the freezer for quite a long time, although I very much doubt that you won’t eat it in just a couple of days.

In a similar way, that is, using onion peels as a natural coloring, you can cook not only pork belly. Only you must understand that the finished meat will not have the taste and aroma of smoked meat - the husk only gives color. You can, of course, add liquid smoke, but I’ve never been into such things and I don’t recommend it.

Yesterday, by the way, I just made shanks in onion skins according to the same recipe, and today we have excellent meat for sandwiches on the table. Very tasty with fresh vegetables, herbs, sauces or just bread with mustard.

Ingredients:

Cooking the dish step by step with photos:

The first step is to thoroughly wash the onion skins in cold water to get rid of sand (after all, onions grow in the ground). 5 grams of husk is one good handful or outer layer of about 5-6 large onions.

You can cook the pork belly itself either on the stove in a large saucepan or in a slow cooker (my option). Along the way, I will write what and how. It doesn’t matter what exactly you cook the meat in - remember that onion skins will greatly color your pan from the inside, so it is advisable to take a dark one. Place clean onion peels in it, add a liter of water and bring to a boil. On the stove we just wait until the contents of the dish boil. I immediately poured boiling water into the multicooker bowl so as not to waste time and electricity on heating.

When the water with the husks boils, put the bay leaf and allspice peas into the bowl. We also add salt: 100 grams per 1 liter of water is not a lot, don’t worry. We need to get a fairly strong salt solution in which the brisket will be cooked and then salted. They won’t take extra lard with the meat.

Now we put the brisket into the pan. It is important that the pieces are completely covered with brine, so if you don't have enough water, add a little more. True, for 600 grams of brisket, 1 liter of water should be quite enough. On the stove, bring the contents of the pan to a boil again, turn the heat to low and cook everything under the lid for 30 minutes. After 20 minutes from the start of boiling, add 3 large cloves of garlic, peeled and cut into slices, to the meat. In a multicooker, cook everything under the lid for 30 minutes in the Stewing mode (don’t forget about the garlic 10 minutes before the end of the program).

After half an hour, the brisket will be ready. The aroma throughout the kitchen (I would say, even throughout the apartment) is indescribable...

Now we wrap the boiled pork belly with onion skins so that the surface of the meat and lard are evenly colored. Leave it like this until it cools completely.

When the brisket in brine has cooled completely, it should be placed in the refrigerator for 10-12 hours. I transferred the meat along with all the other ingredients into a smaller container so it wouldn't take up much space in the refrigerator. I closed the lid tightly so that the aroma of boiled meat with garlic did not permeate the rest of the food.

If you are tired of the usual way of salting lard, I suggest preparing delicious lard with a meat layer with garlic, herbs and aromatic spices. The most important thing when salting is to choose a good piece of lard and successfully select a fragrant bouquet of spices and herbs. Salting lard according to this recipe is a pleasure, and thanks to the layer of meat, it turns out incredibly tasty.

Ingredients

To prepare salted lard at home you will need:
lard with meat layer - 1 kg;
coarse salt (I use sea salt) - 6 tbsp. l. (with a slide);
garlic - 1 head;
parsley - 1 bunch (small);
dill - 1 bunch (small);
bay leaf - 3 pcs.;
sweet paprika - 1 tbsp. l.;
spices - to taste, I have a spicy-aromatic mixture "Caucasian" (coriander, celery root, cumin, allspice, chili, paprika, thyme, mustard powder, dried garlic and onions, dried parsley and celery) - 25 g;
allspice - 7 pcs.

Cooking steps

For salting, I took a brisket with a slot. Rinse the lard with the meat layer with cold water, dry it, and then cut it into pieces convenient for salting.

Wash the dill and parsley well, dry and finely chop. Peel the garlic and chop it finely.

Add paprika, spices, chopped herbs and garlic, bay leaves, allspice to the salt.

Mix the mixture of spices, herbs and garlic well. The aromatic pickling mixture is ready.

Place all the pieces of lard in a saucepan and pour the remaining mixture on top.

Lard with a layer, salted according to this recipe, turns out very tasty, cuts perfectly, it can be served with mustard, horseradish, and of course with Borodino bread. Ideal for family snacking, it also tastes great with oven-baked potatoes. You can store lard in parchment paper in the freezer for up to 3 months. Our lard with meat layer goes away in a couple of days.

Delicious and pleasant moments!

Chilled pork layer is an excellent appetizer for both an everyday table and a festive one. Cooked pork belly can be either a main course or an appetizer. If you serve it with a salad, then it will whet anyone's appetite.

To prepare a pork layer in foil in the oven, we will need the products indicated in the list.

In a small container, mix salt, ground black pepper, paprika and dry mustard.

Cut the carrots into small cubes.

Cut the garlic into longitudinal petals.

Rub the pork layer on all sides with a mixture of spices.

We make punctures with a knife over the entire surface.

We insert carrot sticks and garlic petals into the punctures.

Carefully wrap the pork layer in a double layer of foil. Place in a cold oven. Pour 150 milliliters of water onto a baking sheet. Set the timer for 1.5 hours, 180 degrees.

After 1 hour, unroll the foil and continue baking the meat for another 30 minutes.

The pork layer baked in foil in the oven can be served as a main dish - hot. Or you can cool it and serve it cold as an appetizer.

Bon appetit!

The cold weather has arrived, and you want something more nutritious and tasty.

I suggest preparing salted brisket or pork layers with instant lard in onion skins for breakfast.
Boiled brisket, in onion skins, with spices is an awesome appetizer, which is also easy to prepare. It’s not even entirely true, layers of pork meat with lard are not only a snack, it’s a quick snack, breakfast - on a sandwich, for example. This is the same sausage, only much better, and entirely natural. Also boiled brisket in onion skins is much cheaper than any decent sausage, which is also very interesting.

I immediately cook two or three pieces of such pork layers in the husk, leave one in the refrigerator for cutting, and put the rest in the freezer. As needed, the next piece simply moves into the refrigerator and is used for its intended purpose. You can try this boiled lard or brisket in onion skins the very next day, once it has cooled down.

It is better to choose fresh brisket, which has less fat.

Pork strips – 1 kg. (2 pcs.) I got enough meat parts of the layer
Onion peels – 5 handfuls
Water – 2-3 liters
Salt – 2-3 tbsp. l.
Garlic – 7 cloves (the amount of garlic can be increased or decreased according to taste)
Seasoning for salting lard – 1 pack. (50 gr.)
A mixture of black and red ground pepper - 2 tbsp. l.
Baking paper - for storing the finished brisket.

Rinse the pork layers under running water.

Pour water into the pan, add washed onion peels and lay out the layers.

Place the pan on the fire and bring to a boil, skim off the resulting foam. Salt. The water must be sufficiently salty.
Cook lard and meat in onion skins over medium heat until the broth boils for 1.5 hours.

When cooked, the layers become a beautiful dark brown color from the onion skins; in appearance, these pieces look like smoked ones.

When the cooking time is up, let the layers cool directly in the broth.

Look at the photo, what a beautiful brisket in the husk it turned out to be!

Squeeze the garlic through a press and thoroughly rub each piece on all sides so that they are completely saturated with the garlic aroma.

Then sprinkle the pieces of the layers with a mixture of peppers, grind them, and also add seasoning for salting lard to the layers, also thoroughly rubbing everything into the lard.

The aroma of this brisket is simply crazy, you just want to cut off a piece and eat it with a piece of bread. But we need to wrap each shredded piece of pork belly in baking paper and put it in the refrigerator to cool.

Boiled pork layers turn out very beautiful, aromatic and incredibly tasty.

For breakfast, that’s it...

This tasty and quick salted lard in onion skins with garlic and spices is a big hit in our family; it’s very easy to prepare.