Marinated lard - naturally! How to pickle lard at home with vinegar, sugar, garlic, in Korean

Marinated lard - naturally! How to pickle lard at home with vinegar, sugar, garlic, in Korean

All kinds of sausages brazenly pushed the fat into the background.

It is consumed less and less.

Why all? Yes, everything is simple!

Many housewives can marinate lard and make delicious snacks out of it.

But it is much tastier, more natural and cheaper than purchased sausages.

And there is a huge amount of cooking recipes.

How can you marinate lard at home?

Marinated lard - general cooking principles

Before marinating lard, scrape with a knife, especially the skin. But do not delete it. Then the product is washed with cold water and dried. If the prescription requires fine cutting of slices, it is better to hold the fat a little in the freezer. It will be easier to work with him.

What is put in marinades for fat:

• salt;

• vinegar;

• garlic;

• different types of pepper;

• sugar;

• cloves;

• Bay leaf.

There are no strict restrictions on the composition of the spices and their quantity. But you need to be careful when adding fresh herbs, as it can shorten the shelf life of the product, provoke the development of mold. It is better to use dry herbs, dill seeds, cumin.

Marinades with the addition of water is desirable to boil. Pour the prepared product can be cold, warm or hot liquid. Sometimes to speed up the process lard is boiled for several minutes.

How to Marinate Fat at Home with Vinegar

The recipe is very delicate and fragrant pickled bacon. You can try it after 2 hours or after 2 days. It all depends on the selected form of cutting.


• 600 grams of fat;

• 3 tablespoons of salt;

• 5 peppercorns;

• 2 leaves of laurel;

• 5 cloves of garlic;

• 1 onion;

• 3 tablespoons of vinegar (9%);

• 2 studs;

• a little paprika.


1. Pour half a liter of water into a saucepan, put salt, throw a clove with peas and bay leaves. Put on the stove and boil marinade a minute after boiling. 2. For a quick way (which is 2 hours), cut the fat into thin slices, like on a table. Cut the garlic cloves into slices and pierce each plate in the center.

3. For long-term marinating (which is 2 days), cut the bacon into cubes or cubes of 5-10 centimeters.

4. Onions simply peel and cut into half rings. You can quarters or slices, do not need to grind.

5. For a quick method, the remaining garlic is simply cut into pieces, add onions, paprika and vinegar. Fill with slightly warm marinade and leave for 2 hours warm. Cool before use.

6. For the second method, the remaining garlic is simply cut in half, add onions, paprika and vinegar. Now you need to pour a well-cooled marinade, soak for 3 hours at room temperature, then put in the refrigerator.

Marinated lard “Marvelous” with garlic

If you can’t choose which recipe to pickle lard, then feel free to prefer this! The product is soft, soft, slightly moist. Indeed, wonderful!


• fat with 1 kg interlayers;

• 1 liter of water;

• 200 grams of salt;

• peas and bay leaves;

• 2 spoons of sugar;

• garlic head.


1. Salo cut into cubes of 5 centimeters.

2. Peel the garlic, cut each tooth into 4 parts to make long and sharp pieces.

3. We pierce the pieces of bacon with garlic, it is possible in several places.

4. Boil the brine out of water with salt and sugar, throw peppercorns and laurel leaves into it.

5. As soon as the marinade starts to boil, put the fat in it, let it boil and turn it off after a minute.

6. While the fat is hot, take a ladle, catch the pieces and lay in a clean and dry jar. Fill the top with marinade and close the lid.

7. Let cool at room temperature and remove marinated in the fridge for 3 days. There is stored such fat for a long time.

How to marinate lard at home for a day

Simple and quick recipe for pickled bacon, which does not need a lot of spices. We take the most basic. A feature of this method is the addition of a decent amount of sugar, which makes the fat especially tasty. Ingredients

• 1.2 kg of fat;

• a glass of salt;

• litere of water;

• 0.5 cup of sugar;

• 2 bay leaves.


1. Add sugar, all spices and salt to the water. Bring to a boil and cool the marinade.

2. We cut the fat into arbitrary slices, but not larger than 10 centimeters.

3. Fill the fat with brine or vice versa, put the pieces in the cooled marinade.

4. Maintain 5 hours in the heat, and the rest of the time in the refrigerator.

5. Optionally, you can change the recipe by adding different spices, herbs, garlic.

Marinated fat "Crimean" with onions

Another recipe for marinating lard with vinegar. Choose fleshy, even pieces, but not very thick. You can use the peritoneum.


• 1.5 kg of fat;

• 1.2 liters of water;

• 200 grams of salt;

• 3 tsp. vinegar 70% :;

• garlic;

• 2 onions;

• dried dill.


1. We clean the main product, cut into pieces, the size of a palm. Put in a saucepan.

2. Add chopped onion and peeled, cloves of garlic, cut in half. Quantity to your taste. You can cook without it.

3. Put dried dill, you can and other herbs.

4. Separately boil the salt with water, cool it, pour in the vinegar and send it to the lard. We put a little oppression, put it in the fridge for two days.

5. Then take out, obsushivaem pieces. You can rub ground pepper, fresh garlic.

How to Marinate Fat at Home with Onion Peel

Recipe for a wonderful and very beautiful bacon in onion peel, which will also take about a day to cook. But if you need to get the product quickly, you can boil the lard in the marinade for 5-10 minutes.


• 1 liter of water;

• a large husk;

• 0.5 tablespoons of vinegar;

• 6 tablespoons of salt;

• 2 spoons of sugar;

• garlic;

• peppercorns;

• 700 grams of fat.


1. Boil the husk with water. It is better to do this in advance to allow the husk to cool in the broth. So it will be much richer. We filter broth, it is possible to merge simply in a colander.

2. Add salt, sugar, put peas in peppers and bring to the boil again. 3. In the meantime, polish chives, cut in half.

4. Salo cut into cubes of five centimeters, put in a container, pouring garlic slices. To taste, you can add dried herbs, bay leaves, cloves.

5. As soon as the marinade boils, pour in vinegar 70% and send the whole thing into fat. Cover and cool. Then put in the fridge.

6. To speed up, add lard to the boiling marinade, pour in the vinegar and boil for a few minutes. We add garlic when we take it off the heat and the heat subsides a bit. Otherwise, the flavor will not be as strong.

Marinated lard “Ukrainian” per hour

The recipe is a wonderful snack that can be made an hour before serving. A very quick way to pickle bacon, but it is not stored for a long time. Therefore, it is better to cook in small portions.


• 300 grams of fat;

• 0.5 carrot;

• 1 onion;

• 2 cloves of garlic;

• 1 spoon of salt;

• 1.5 tablespoons of vinegar 3%;

• black pepper.


• Grind garlic, combine with salt and black pepper. For better taste, you can rub this fragrant dressing with a pestle.

• Add table vinegar and leave for now.

• Take the bacon and cut first with plates of 0.5 cm, then into pieces. Should get the bars. Throw them in a bowl.

• Three carrot sticks and add to the fat.

• Cut the peeled onion, then chop into half rings. It is desirable very thin, so they quickly marinated. Onions also send to the fat.

• Now we put the fragrant dressing in the bowl and mix well with your hands for 2-3 minutes. This is very important, you need to work out every piece of bacon and mash vegetables well.

• Leave a snack for an hour, before serving, add a little vegetable oil.

How to Marinate Lard at Home in Korean

A feature of this recipe is the use of soy sauce and a large number of spices. Perhaps that is why this pickled fat is called Korean.


• 500 grams of fat;

• 40 grams of soy sauce;

• 50 grams of sugar;

• 25 grams of vinegar; • 50 ml of oil;

• 1 hot pepper pod;

• 2 cloves of garlic;

• green onion feathers.


1. Cut the washed and dried piece of fat into small pieces, 2.5-3-3 cm wide, and then 0.4 cm thin slices.

2. Chop the garlic, chop the green onion and pour the slices of bacon.

3. Combine the soy sauce with vinegar, add sugar and stir until dissolved.

4. Cut the sharp pod very finely, send it to the marinade.

5. Last pour in vegetable oil.

6. We send fragrant pouring in lard, stir it.

7. Cover and leave for four hours. But it is better to give marinated all night, especially if there are many meat layers.

Marinated lard - useful tips and tricks

• Good fat is soft and not stringy. To determine this, it is enough to put a match into a piece. If it comes in easily, there are few fibers. If the match is difficult to push through, then chewing such a product will be difficult.

• Boiled lard is much softer than pickled or salted. And if you get an unsuccessful and hard product, it is better to succumb to its heat treatment.

• Remove the excess pickled fat from the liquid, dry it well, wrap it in foil and put it in the freezer. There it will survive better. If you need to extend the shelf life for a while, then you can just add a little fresh vinegar to the marinade.

• Fat from the sides and back of pork carcass is much softer and softer than the peritoneum. But she, in turn, has more meat layers, and because of this, it is more valued. But any piece can be made tasty, if you choose a good way of cooking.

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