For some reason, most people associate lard with Ukrainian cuisine. This product is really very revered by Ukrainians, but, oddly enough, they first began to eat it in ancient Rome. About three thousand years ago, the Romans decided to feed slaves with cheap and high-calorie pork fat. However, over time, this product was tasted and began to be eaten everywhere. Of course, proud patricians did not eat lard just like that, but preferred to season it with expensive spices. The product only benefited from this and gradually turned from cheap food for slaves into almost a delicacy.
Now fat is loved all over the world. And those who are not friends with it, considering it a useless and tasteless product, most likely simply do not know how to cook it correctly. We will share with you a wonderful recipe, use and cook boiled bacon in onion peel with spices. A delicate piece with a juicy meat layer that melts in your mouth simply cannot leave a person with good taste and appetite indifferent.

Taste Info Second courses of meat

Ingredients

• onion peel - 1-2 handfuls;
• lard with meat layer - 800 g;
• salt - 3 tbsp. l .;
• bay leaf - 2 pcs.;
• allspice peas - 4-5 pcs.;
• garlic - 1 head;
• hot red pepper - 1 tsp (can be replaced with paprika);
• ground black pepper - 1 tsp.

How to cook boiled bacon in onion peel with garlic and spices

Pour the onion skins into the bottom of the saucepan. To prepare such lard, it is better to take an old pan, which is not a pity. Onion husks tend to stain dishes orange and after cooking it will have to be washed for a long time.


Wash the fat, if necessary, scrape the skin with a knife to get rid of the remaining hairs. Place it on top of the husk.


Pour in enough cold water so that the bacon is completely covered. Add salt and place on the stove.


Reduce heat after boiling. How long it takes to cook lard in onion skins depends on how thick or thin your piece is. For lard of medium thickness, it will take about half an hour. 5 minutes before the end of cooking, add bay leaves and a few peppercorns for flavor. Take out the prepared lard and let it cool.

Peel the garlic. In a separate bowl, mix together a teaspoon each of red and black pepper. If you decide to use sweet paprika, then you can take more of it.


Add crushed garlic to the pepper. Stir everything and spread the lard with the resulting mixture. Wrap in foil and send to "ripen" in the refrigerator. Homemade boiled lard will be ready the next day. We hope you enjoy this homemade recipe and will forever move into your culinary piggy bank.

Helpful hints:

• • In order to properly cook bacon, in no case cut off the skin, due to it, the whole piece will keep its shape. Even if you did not manage to clean it well, it is better to cut it off before serving.

• • For storage, cut a common piece of bacon into several small ones, wrap each of them in foil and send to the freezer. In this way, you can save it for 3-4 months.

• • To boil such bacon deliciously, do not use the top layer of onion husks, as it can absorb the smell of soil or dampness, which in turn will be passed on to the finished product.

• • Lard is best combined with boiled or fried potatoes, but just with a slice of black bread and a young green onion will be great, by the way, an excellent snack for picnics in nature.

• Buy fat only on the market, be sure to pay attention to the color - there should not be any yellowness, redness and grayness, only white with a pink tint.

It so happens that you want lard, it's already dark in your eyes, but the lard is over ... It will take a week to salt it, but you want lard now! The option to buy at the bazaar is not even considered, well, there is no delicious homemade bacon there. And just in such situations, the recipe for lard in onion skins comes to the rescue. The cooking method differs from the traditional one, but it allows you to very quickly prepare a fragrant, tender and unrealistically tasty bacon. Lard is prepared in onion skins, due to which its surface acquires an amazing, very appetizing orange color. Be sure to try it, you won't regret it!

Ingredients:

• 700-800 gr. fresh bacon
• marinade:
• 1 liter of water
• 2 handfuls of onion skins
• 5 tbsp rock salt with a small top
• 2 tbsp Sahara
• 6-7 peas of allspice
• 3-4 bay leaves
• pinch of cumin
• topping for lard:
• 6 cloves of garlic
• a mixture of peppers to taste

1. To prepare lard, we still have to go to the market for fresh lard. Choosing lard with a meat streak. We also need onions, or rather onion peels.
2. First, cook the onion marinade. To do this, put onion husks in a colander, rinse under running water. Squeeze out, put in a saucepan, fill with a liter of water. We put salt, sugar, lavrushka and spices.

3. I draw your attention to the fact that the amount of salt should be adjusted depending on what kind of fat you bought. If the lard is without meat veins or there are very few of them, then we put the salt according to the recipe (lard, more than necessary, will not take salt). The situation is completely different if there are a lot of meat veins in the fat. As you know, meat can take a lot of salt, so we reduce the amount of salt, for example, instead of 5 tablespoons, put 4 tablespoons.
4. Put a saucepan with onion skins and spices on the fire. And in the meantime, we wash the bacon, cut it into two pieces.

5. Put bacon in boiling water. If the husk is not enough, then we can first boil the husk for a few minutes so that it boils a little, and only then put the bacon.

6. Cook lard in onion skins for 15-20 minutes.
7. Then turn off the heat, leave the bacon itself in the onion marinade for 10-12 hours. In this case, press the bacon on top with a plate so that it is completely covered with onion broth.
8. After 12 hours, we take the bacon from the marinade. The fat should be blotted with a paper towel to remove any remaining moisture. The result is these beautiful orange pieces.

9. Now let's prepare the sprinkles. Peel the garlic and three on a fine grater. If you like spicy, then the amount of garlic can be increased. Mix the garlic with a mixture of peppers (ground black, white, red), add your favorite herbs and spices. I must say that making powder is a creative process and depends entirely on your passions and inspiration. But if you are not sure about the choice of spices, then for the first time it is better to limit yourself to a standard set (pepper and garlic). And only then you can experiment)))
10. Rub each piece of bacon cooked in onion skins with the prepared mixture.

11. Wrap the pieces of lard in parchment paper, leave for 3-4 hours at room temperature, so that the lard is quickly saturated with the aroma of garlic and spices. Then we hide it in the refrigerator for storage.

12. Cut the prepared bacon, cooked in onion skins, thinly and serve. Mmm, yummy, foreign hamon are resting)))

Lard in onion skins is a spicy and aromatic dish that your household will surely fall in love with after the first tasting. This product diversifies your diet, it can be used both with bread and with vegetables, herbs, salads, cereals, combined with sour, creamy or spicy sauce, frying and adding to scrambled eggs.

In appearance, it resembles smoked bacon, but this is actually homemade boiled pork, which is several times more useful than the purchased one.

Lard in onion husks is an unusual option: boiled and, at the same time, salty, while creamy and delicate in taste. Let's list a few secrets of cooking a delicious dish.

1. Lard will turn out delicious if you cook it exclusively from fresh pork or from frozen lard, if it gets into the freezer fresh. Choose white pieces without yellowing.
2. Chefs recommend purchasing undercorns for this dish - lard with thin streaks of meat.
3. Throw away the top layer of onion husks, remove spoiled areas.
4. With salt, the principle is simple: it is better to overdo it than take less. Its excess fat will not "take", and with a small amount, the product will be slightly salted.
5. Do not cut the skin off the bacon, otherwise the piece will become too soft during cooking.
6. Please note that the pan may become stained after cooking the bacon. Do not use enamelled containers.

The most delicious recipes

In this article, we have collected the most exquisite recipes for preparing this, at first glance, ordinary dish. Choose the option of how to cook lard in onion skins, to your taste, or try a new one every week and surprise your homemade interesting tastes.

Boiled bacon in onion skins

You will need:

• onion husks;
• lavrushka;
• Salo;
• salt;
• black pepper;
• garlic;
• hops-suneli.

One and a half kilograms of bacon (it is better to choose from the chest part, in which there are streaks of meat), cut into 2-3 parts, place the onion husks in a boiling brine (for 1 liter of water, take half a faceted glass of salt, 3 bay leaves, 15 peppercorns and 1- 2 handfuls of onion husks).

How to cook lard in onion skins? Boil the bacon for about 7-9 minutes, the water should completely cover it during cooking. Leave to stand in the brine in a cool place, after the expiration of the day, remove the bacon from it, blot it lightly with napkins or towels.

Then rub a piece of bacon with a gruel of grated garlic. Do you like spicy foods? Use Georgian dry adjika. Then wrap it in parchment and keep it in the refrigerator for 2 days, and then put it in the freezer for better storage and cutting.

When choosing this recipe, it should be borne in mind that the lard will turn out to be tougher, more elastic, you need to wait for its readiness longer than when cooking.

You need to take for 800 grams of lard with a layer of meat about 1.5 liters of water, 15 grams of onion husks, a glass of salt, 5 cloves of garlic, 5 bay leaves, 5 allspice peas, a pinch, a mixture of black and ground pepper.

Pour 1.5 liters of water into a saucepan, add a glass of salt, let the solution boil. Rinse the husk from 7 onions, put in salted boiling water and boil for 5 minutes.

Put the soaked lard, cut into pieces, in a three-liter jar, fill it with the cooled solution, add lavrushka and garlic there. Grind the pepper mixture, crush the allspice peas with a knife, mix well and send to the jar too.

Put the container with bacon in the refrigerator for 5 days, and then remove it from the brine and put it in the freezer. When it is frozen well, you can serve it to the table.

Hot salted lard

You will need:

• litere of water;
• 1 kilogram of lard with layers of meat;
• 2 bay leaves;
• black pepper;
• 2 handfuls of onion skins
• 8 cloves of garlic;
• 2 tablespoons of sugar;
• a glass of salt.

Pour water into a tall narrow saucepan, add sugar and salt, bay leaf and onion husks, put to boil. Wash the bacon, dry it and put it in boiling water, boil for 20 minutes, remove from heat, keep it in brine for 8 hours. Pat dry after removing from the pan.

Chop the garlic finely and mix with black pepper. Dip the bacon in the salting mixture, wrap it in foil and put it in the freezer overnight. Bon Appetit!

You will need 2 heads of garlic for 1 kg of lard, 3 tablespoons of ground black pepper.

Take the following ingredients for the brine: 2 handfuls of onion husks, 5 prunes, 2 bay leaves, a glass of salt, 2 tablespoons of sugar.

How to cook lard in onion skins? Pour the components of the brine into a saucepan, pour a liter of boiling water. Cut the washed fresh fat into 2 pieces. Place it in the brine, boil for 25 minutes. after boiling, making medium heat. Cool overnight in the marinade. Stir the garlic with black pepper. Remove the bacon from the marinade, dry it, rub with a mixture of garlic, put in the refrigerator for 3 days.

After that, you can use it or start the smoking process. The photo presented in the article shows a step-by-step cooking process.

Pickled bacon in onion skins

This appetizer has a great aroma, rich taste and color. You can cook lard in onion skins both in a saucepan and in a slow cooker.

You will need:

• 1.5 kilograms of lard;
• husk from 10 onions;
• an almost full glass of salt;
• 8 cloves of garlic;
• 15 grams of black peppercorns and ground;
• 3 bay leaves.

Rinse the onion husks and pour 1.5 liters of boiling water over it. Season with salt and pepper, add lavrushka and cook for half an hour. Then you need to put the bacon in the broth, boil for another half hour. Cool the pan with lard in the marinade and refrigerate for 24 hours.

After the day has passed, chop the garlic, ground pepper, add salt. Take out the bacon, rub it with a fragrant mixture and put, wrapped in plastic, in the refrigerator for 48 hours.

After pickling, you can rub the bacon with paprika or turmeric.

Increasing the volume of water (this does not apply to the volume of lard), add more spices. The marinade should cover the product.

Do not throw ice cubes into the prepared brine to cool down. Otherwise, the marinade will not be so rich, the bacon will not be salted and will not be aromatic and spicy.

You can add sugar, vinegar, ginger root, and even soy sauce to the marinade.

How to make lard in onion skins in a new way?

For cooking, you need a kilogram of bacon with a layer.

You will need a brine. Take a liter of water, 5 heaped tablespoons of salt, 2 tablespoons of sugar, 5 cloves of garlic, 2 allspice peas, 20-25 black peppercorns, 3 bay leaves, 3 handfuls of onion husks.

To rub the bacon, you need to take another 7 cloves of garlic, 25 grams of spices of your choice

Wash the bacon in running water, cut a piece into 2 parts, blot with napkins. Add a mixture of two types of pepper, lavrushka, sugar to boiling water, salt, bring to a boil. Peel the garlic, cut into thin slices, send to the brine.

Rinse the husk of the onion in cold water, let the excess water drain, put it in boiling water.

After boiling, add lard to completely cover the brine, bring to a boil, boil for another 20 minutes. Cover the pan with a plate first, and then a lid, remove from heat, send to a cool place for 12 hours.

After this time has elapsed, remove the bacon, remove the husk, put it in a colander for 20 minutes to drain the brine. When the lard dries out, rub it with spices on all sides (for example, with the “Armenian mixture” - garlic, onion, paprika, savory, turmeric, black pepper, oregano, coriander, dill seeds, cinnamon, marjoram).

Each piece should be wrapped with cling film, foil or parchment and put in the freezer for 24 hours. The bacon cooked in the onion husks is perfectly cut, the spices perfectly emphasize the taste.

This product fascinates with its smell, sharpness of taste and hints of spices!

1. Although garlic is indicated everywhere in the recipes, pay attention to rocumball (its other names are Egyptian onions, Spanish garlic, combed onions) with a delicate aroma and taste, the virtues of onions and garlic.
2. The brighter the onion husk, the more beautiful the shade of the bacon.
3. To enhance the color effect of the husk, also place the beetroot pieces in the saucepan. It should be simmered over low heat for about a quarter of an hour.
4. If you eat lard in a week, store it in the refrigerator, and if you don't plan on eating it so quickly, leave it in the freezer.
5. You should not digest lard (7-10 minutes is enough, if there are layers of meat, then 7 minutes longer), otherwise it will lose its taste and become loose. Let it cool in water to get it to the right condition.
6. The husk should be pulled out and squeezed out before putting the bacon, otherwise salt crystals will settle on it, and the bacon will be covered with husk.
7. Lard should be stored in the freezer, wrap each piece in foil to make it easier to save and cut. The shelf life of lard in onion husks is 3.5 months.
8. If you do not like the aroma of frozen garlic, you can grease a piece with it before slicing, and remove it for storage without rubbing it with garlic.

Conclusion

Boiled bacon in onion husks comes out very soft, delicate, it has a rich taste, in contrast to the smoked counterpart.

Cook it according to one of our recipes and make your loved ones happy!

Mother of two children. I have been running a household for over 7 years - this is my main job. I love to experiment, I constantly try various means, methods, techniques that can make our life easier, more modern, richer. I love my family.

• Lard with meat (brisket, underwire) - 0.5 kg,
• Water - 1 l,
• Rock salt - 1 tbsp.,
• Husk from 4-5 large onions,
• Garlic - 1 head,
• Allspice - 10 peas,
• Bay leaf - 2 pcs.,
• Coriander - 10 peas,
• Paprika - 2 tsp,
• Onions - 1 pc.

Cooking process:

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

Pour the contents of the pan with cold water. Submit to moderate heat. Boil the composition for 10 minutes so that the spices give off color and aroma.

Before cooking, 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 in the pot, you can cut it in half. Send the lard into a boiling broth, cover with a lid. Simmer for 40 - 50 minutes if lard is with meat layers. If there are no layers in the fat, 10 minutes is enough. Then remove the pan from the heat, leave the product in the brine until it cools completely. And even better, if time permits, put it in the refrigerator for a day - this way the piece will be salted better.

Grate cold boiled bacon generously on all sides with garlic, passed through a press and ground paprika. And now the final touch - wrap the bacon in foil or cling film, and send it to the freezer for 10 - 12 hours.

Slice the frozen bacon thinly, serve with brown bread.

Ksenia told how to cook delicious bacon in onion skins, the recipe and the author's photo.

After the Easter procession of Easter cakes and pastries, something drew me to recipes for simple main courses and snacks. I especially wanted meat ... That is why today I propose a new recipe from this series - we will cook the most tender brisket in onion peel. Outwardly, it looks like smoked, although in fact it is a fragrant and very soft cooked pork meat with layers of bacon.

The 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 snack. This brisket can be used as a component of homemade sandwiches or taken with you outdoors. It keeps well in the freezer for quite some time, but I doubt very much that you won't eat it in just a couple of days.

In a similar way, that is, using onion skins as a natural dye, you can cook more than just pork belly. Only you should understand that the finished meat will not have the taste and aroma of smoked meats - the husk gives only color. You can, of course, add liquid smoke, but I have never been fond of such things and I do not advise you.

Yesterday, by the way, I was just making a knuckle in onion skins according to the same recipe, and today we have excellent meat for sandwiches on our table. Delicious with fresh vegetables, herbs, sauces or just bread with mustard.

Ingredients:

Cooking a dish step by step with a photo:

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

You can cook the pork brisket itself both on the stove in a large saucepan and in a slow cooker (my option). Along the way, I will write what and how. It doesn't matter what exactly you will cook the meat in - remember that onion skins will strongly color your pan from the inside, so it is advisable to take a dark one. We put pure onion husks in it, fill it with a liter of water and bring to a boil. On the stove, we just wait until the contents of the dishes 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 husk boils, put bay leaf and allspice peas in a bowl. We also add salt: 100 grams per 1 liter of water is not a lot, don't worry. We need to get a strong enough saline solution in which the brisket will cook and then salted. They will not take excess bacon with meat.

And now we immerse the brisket in a saucepan. It is important that the pieces are completely covered with the brine, so if you don't have enough water, add some more. True, for 600 grams of brisket, 1 liter of water should be enough. On the stove, bring the contents of the pan to a boil again, make a small fire and cook everything under the lid for 30 minutes. After 20 minutes from the beginning of the boil, add 3 large cloves of garlic, peeled and cut into slices, to the meat. In a multicooker, we cook everything under the lid for 30 minutes on the Stew mode (do not 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 ...

And now we wrap the boiled pork brisket with onion husks so that the surface of the meat with lard is painted evenly. So we leave until it cools completely.

When the brisket in the brine has completely cooled, it must be placed in the refrigerator for 10-12 hours. I put the meat, along with all the other ingredients, into a smaller container so it doesn't take up too much space in the refrigerator. I closed it tightly with a lid so that the aroma of cooked meat with garlic did not saturate the rest of the products.