Salted lard is considered by many modern nutritionists to be a healthy product if consumed in moderation. Many people buy a steamed product and salt it themselves. Sometimes it happens that the lard is either too thin and has a hard skin, or a piece is cut off from the belly and is not very suitable for salting. In this case, a recipe for lard cooked in onion skins will come to the rescue.
This salted lard turns out beautiful and tasty. During the cooking process, the shortcomings are eliminated and the fat in the onion peel becomes soft.
Ingredients
To prepare boiled lard in onion skins you will need:
- lard 0.9 - 1.0 kg;
- salt 60 - 70 g;
- bulbs 5-6 pcs.;
- garlic 1/2 head;
- bay leaves 5 pcs.;
- water 1.4-1.5 l;
- peppercorns 5 pcs.
Cooking lard in onion skins
1. Clean the lard from dirt with a knife, rinse if necessary and cut into pieces. To prepare lard in the husk, it is advisable to take pieces with a layer and no thicker than 3 cm. Pieces from the belly side are ideal.
2. Place the lard in a suitable bowl and sprinkle half the salt on top. Leave the lard on the table for a couple of hours.Perhaps there is salted lard at home, which the family didn’t really like; it can also be boiled in onion skins.
3. Remove the top layer of husk from the bulbs. Put everything in the pan. Pour water into it.
4. Heat to a boil, cook for 8-9 minutes.
5. Pour the remaining salt into the onion broth, add bay leaves, peppercorns and lard.
6. Cook the lard in the husk for about 60 - 70 minutes. The process must take place under a lid.
7. The finished lard should cool slightly right in the broth.
8. Remove the lard and sprinkle it with chopped garlic.
9. Place the lard boiled in the husks in a bag, tie it and put everything in the refrigerator for 3-4 hours.
After this, the boiled lard can be used in sliced meats and for making sandwiches.
