If you are a true connoisseur of lard, if you are inspired by mouth-watering slices of this delicacy in the company of savory onion cakes, pearl cloves of garlic, rosy pieces of bread and a misty glass of ice-cold drink, then this recipe is a real find for gourmets like you!
Having prepared the lard according to the technology presented below, you will enrich your diet with a truly delicious snack, which can be served on the table as an addition to rich borsch, as a component of a delicious assortment, and as an independent dish!
Do you know that lard is used as a folk drug for the treatment of cough, bronchitis and colds?
The ingredients for this dish are simple and affordable!
You will need:
- 1.5 kg of fat with a meat layer;
- 150 g of table salt;
- 1.2 l of water;
- a package of peel of onion;
- 3-5 cloves of garlic;
- bay leaf and black pepper peas - to taste.
Important!
First of all, I want to note that in this recipe it is ideal to use lard with generous layers of meat. As for the volume of onion peel, it is defined as “very much”, and here, every culinary specialist decides for himself how impressive the reserves of this raw material for salting should be. For the average, you can take a simple plastic bag-shirt, which is used in supermarkets for a set of vegetables, cereals and groceries.
Before you start making fat, do not forget to wash the onion husks in cold water (in no case in hot!).
For cooking bacon, you can use both a pot and a slow cooker. And first of all, we need to lay at the bottom of the tank in which the product will be prepared, half of the onion husks available. On this "pillow" lay out pieces of bacon (or one large piece).
Onion peel gives the bacon a unique color and aroma!
We put a few bay leaves on top of the lard, sprinkle with large table salt and add peppercorns.
The top layer is onion peel again. When all the ingredients are laid in layers, fill them with water. Note that it should only slightly cover the husk.
We put the pan on the fire (or turn on the slow cooker in the "cooking" mode). After the water begins to gurgle, you need to boil the lard for about 20 minutes. Next, without opening the lid, turn off the fire or slow cooker and leave the lard in brine for a couple of days.
During the stated time, the fat will be salted in a spicy solution. And after one and a half to two days, the product must be sent to the refrigerator under the lid.
When the lard is well salted, remove it from the pan and let it dry. You can pat it dry with paper towels.
However, this is not the end of preparations! Next, you need to chop the garlic using a press, grind pepper with peas, chop bay leaf and add other spices to your taste and desire.
Since fat favorably affects the nervous system, it can be safely called an antidepressant of natural origin.
We rub each piece of fat with this spicy mixture and wrap each in parchment or cling film. We send fat into the freezer for the night.
Before use, remove the fat from the refrigerator and leave it on the kitchen table for 10 minutes, so that it melts a little.
Well, the further actions depend entirely on you - you can taste the product alone or invite household members to the table, pour hot borsch on a plate and chop a few feathers of green onions, or call for your soulful companion of friends. The main thing is that the product brings not only gastronomic pleasure, but also moral satisfaction!
