Pork is a high-calorie product, but for lovers of fat, this fact does not matter. This product is especially good in the winter when the body needs more energy. Many housewives brew lard in onion peel, rightly considering this method of pickling fast and simple. As a result, the dish turns out to be tender, soft, and externally reminiscent of smoked fat, and if you add a little “liquid smoke” to the brine, then it will have a flavor like that of smoked meat.
Secrets of tasty bacon in onion peel
Taste and aroma of lard depend not only on the method of preparation. Observing a few important rules will help to get the dish tasty and fragrant, which you can proudly put on the table.
- Tasty lard will be only if you make it from fresh pork. It should be white, without yellowness. Frozen is also good if it is fresh in the freezer. Fat with layers of meat is more appreciated, but when choosing a product, it is better to taste the household.
- Onion peel is not suitable either. It is better to discard the uppermost layer, it is necessary to get rid of rotted and generally tainted husk. Measure it taken by handfuls or glasses. The latter method is more accurate, since the size of the palms is different for everyone.
- Salts need to be taken a lot: it’s better to overdo it than to overdo it. Excess salt lard never "take". With a lack of salt, it can be poorly salted.
- When processing fat, the skin cannot be cut, otherwise the piece will “disperse” when cooked.
- Husk before laying salt and lard, you need to remove and squeeze. Otherwise, part of the salt will settle on it, and the husk itself will stick around a piece of bacon.
- Cooking time depends on the size of the pieces of fat and the presence of layers. With them you need to cook for 10 minutes longer than indicated in the recipe.
- It is better to store lard in the freezer, wrapping each piece in food foil. So it is better stored and easier to cut. Shelf life of bacon, cooked in onion peel, is 3, 5 months.
- If you don’t like the color and smell of frozen garlic, you can smear a piece with it before cutting it and storing it without garlic.
Usually, lard in onion skins is salted hot, but there is a recipe for salting cold. When choosing the latter, the fat is more rigid and elastic, and it will take a little longer to wait for its readiness.
Lard with garlic
Composition:
- fat - 0, 8-1, 2 kg;
- water - 2 l;
- salt - 0.5 kg;
- onion peel - 2 cups;
- garlic - 1 head;
- red pepper (ground) - 10 g.
Method of preparation:
- Wash the husks well, put them in a saucepan, cover with water and put on fire. After boiling, boil for 10 minutes, remove the husk with a slotted spoon.
- Wash the fat, sand the skin, if you have bristles, singe it on the fire (this is the only way to get rid of it). Salo cut into pieces weighing 0, 3-0, 4 kg each.
- Dissolve the salt in onion broth.
- Put the lard on, cook 40 minutes after boiling.
- Turn off the heat, press lightly on the fat with a lid or plate of a smaller diameter compared to the pan so that it remains in the brine. Leave to cool.
- Take out the bacon, dry it.
- Peel the garlic, cut the large cloves into 2-3 pieces.
- When making cuts in fat with a knife, stuff it with garlic.
- Roll each piece in pepper, wrap in foil and send in the freezer.
If households do not like spicy, you can substitute pepper for paprika or not at all.
Aromatic fat in onion peel
Composition:
- fat - 0, 5 kg;
- water - 1 l;
- onion peel - 1 cup;
- paprika - 10 g;
- Provencal herbs - 10 g;
- salt - 0, 2 kg;
- garlic - 1 clove.
Method of preparation:
- Prepare onion decoction.
- Prepare a piece of bacon.
- Remove the husks, put the salt and lard in the broth.
- Boil for 45 minutes (time should be counted after boiling).
- Allow the press to cool to room temperature.
- Dry with a cloth.
- Pass the garlic through a press, mix with paprika and fragrant herbs. Rub the lard with this mixture.
- Wrap cling film and refrigerate for a day.
If the fat prepared according to this recipe is supposed to be stored for a long time, you can rub it with an aromatic mixture half an hour before serving. Store it in this case preferably in the freezer. Instead of this mixture, rub fat with adzhika.
Salted bacon in onion peel
Composition:
- fat - 1 kg;
- water - 1 l;
- onion peel - 1 cup;
- bay leaf - 1 pc .;
- garlic - 4 cloves;
- peppercorns - 4 pcs .;
- salt - 0, 2 kg.
Method of preparation:
- Prepare a decoction of onion peel.
- Remove the husk, add salt, boil for 4-5 minutes.
- Cut the fat in small pieces.
- Put bay leaf, pepper, garlic at the bottom of the jar, crushing the teeth with a knife.
- Fold pieces of bacon in a jar.
- Wait until the brine has cooled to room temperature and fill it with lard, cover with a lid. After a day, rearrange in the refrigerator.
It is possible to consume lard in food within 5 days after salting, it is advisable to rub it with spices before serving. You can store 3 months - or directly in a jar with pickle, or in the freezer - wrapped each piece in foil.
Fat in onion peel in a slow cooker
Composition:
- fat - 1, 5 kg;
- salt - 0, 2 kg;
- water - 1, 5 l;
- onion peel - 1 cup;
- bay leaf - 3 pcs.
Method of preparation:
- Prepare the lard by washing it, cleaning the skin, cutting into pieces according to the size of the multicooker bowl.
- Place half of the onion peel on the bottom of the bowl.
- Place the fat on top.
- Cover it with the remaining husk.
- Put laurel leaves.
- Mix water with salt and fill in the fat with the resulting brine.
- After closing the multicooker, select the extinguishing mode and set to 60 minutes.
- After this time has elapsed, turn off the multicooker, but do not open the lid for another 8 hours.
- Remove the fat, wipe it off, wrap it in foil and put it in the freezer. Before serving, rub with adzhika or garlic-pepper mixture.
According to this recipe, you can pickle a fairly large amount of lard without the hassle.
The principle of cooking bacon in onion peel is not very different depending on the recipe. The main difference is how to rub the finished product. Here you can show imagination - cook lard in an assortment, rubbing each piece with a different composition.
