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Recipe for lard in onion skins. Salo boiled with spices in onion peel

Recipe for lard in onion skins. Salo boiled with spices in onion peel

20.10.2019

The article will tell you in detail about how to properly marinate lard so that it turns out tasty and fragrant.

For hundreds and thousands of years, people have been preparing lard: they salt, boil, bake, smoke, marinate, close it in jars and cook various dishes with lard. Fat is a product not only tasty, but also very healthy due to the fact that it contains a lot of nutrients. The tips from this article, which has collected the most delicious salting and pickling recipes, will help preserve the nutritional value of lard and preserve it.

Salo in brine: the most delicious recipe

Salted lard is a classic recipe for preparing this product while preserving all its nutritional value and the ability to be stored for a long time. You can change the recipe in your own way by adding a number of other spices or spices to it, or you can exclude some.

You will need:

Piece of fresh fat at about 0.5-0.6 kg. (with slot or without - your choice).
coarse salt(preferably sea) - 5-7 tbsp. (do not use "Extra" salt, it is not suitable for this recipe).
Dried bay leaf - 5-6 pcs. (small size).
Dill, seeds - 1 tsp (can be omitted or replaced).
A mixture of peppers quantity according to taste and spiciness.
Peppercorns and allspice - small handful of grains
Garlic - 1 small head
Purified cold water 1 liter (approx.).

Cooking:

After buying the fat, wash it thoroughly and scrape off the bristles from its skin, if this has not been done before.
You can buy both fresh and frozen lard, defrosting it in advance.
Cut the fat into pieces, so it will be more convenient to put it in the brine and it will be able to soak it. Don't cut too much fat.
Garlic is peeled and each piece should be stuffed with small pieces, putting the pulp of garlic as deep as possible. Leave a couple of cloves intact.
Carefully place the lard in a saucepan or deep bowl
Salo sprinkle with salt, spices and fill with water. Let it stand for 20-30 minutes and only then put it on fire.
Bring the water in a saucepan to a boil and cook for 2-3 minutes, no more.
Mince the remaining garlic and simply add it to the water.
Keep the lard in the brine until it cools completely, after which the lard should be placed under oppression.
In this state, the fat should stand for 3-5 days and all this time it should not be "disturbed".
After that, drain the brine and dry the fat. You can store it in the refrigerator or freezer.

Recipe in brine

Salo in onion skins: the most delicious recipe

Onion peel is very often used for salting and cooking lard. In addition to giving lard a pleasant spicy taste sensation, it allows it to acquire a beautiful golden hue due to its pigment. Such bacon will definitely look appetizing and tasty.

You will need:

Piece of fresh fat up to 800 g (preferably not ice cream, the taste of the finished dish depends on it).
Pure water for marinade - 1 liter
onion peel - with 5-6 bulbs (or more)
Coarse sea salt (optional) 5-6 tbsp (Salt "Extra" should not be used).
Sugar - 1-2 tbsp (optional, can be excluded)
Bay leaf -
Sweet Pepper - a few grains
Cumin - a small handful
Garlic - 1 small head
A mixture of peppers a little, depending on the spiciness of the spice.

Cooking:

Buy only fresh fat with a good meat streak of 0.5-1 cm.
Before cooking lard, boil the onion marinade from the husks washed with running water. Squeeze, fold to the bottom, put the bay leaf and fill with water.
Add sugar and salt to the pan, as well as other spices from the recipe or to taste. Bring to a boil.
Cut the salo into two or three parts. Boil it for a few minutes until the husk gives pigment. Dip in the boiling marinade.
Boil the lard in the marinade for about 20 minutes (plus or minus 5 minutes, depending on the fire).
It is not worth taking out the lard, you must wait until the marinade has completely cooled and hold the lard a little more (up to 10 hours).
Dry the finished fat, rub with chopped garlic with salt, a mixture of peppers and cumin. Wrap in parchment or foil, leaving it to soak in spices for up to 4 hours, only then put it in the refrigerator for storage.

Recipe with onion peel

Salo in a jar: the most delicious recipe

Salo, salted in a jar, has a long shelf life and excellent taste. Such bacon can be your signature dish and the best appetizer on the festive table.

You will need:

Piece of fresh fat up to 1 kg. (preferably with meat cut).
Coarse sea salt - 250-300 g (do not use Extra salt).
A mixture of peppers 1 tbsp (not spicy)
Bay leaf - several pcs. small size

Cooking:

Prepare dishes for salting, for 1 kg. The product will require a glass jar with a volume of 3 liters.
The jar should be thoroughly washed in advance with hot water and soda - this is a kind of sterilization.
The lard should be washed with running water, cutting off any “flaws” of the skin, for example, bristles or dirt.
Salo should be cut into small pieces, slightly larger than a matchbox.
Dry bay leaf should be crushed with a mortar or in any other way into crumbs, mixed with salt and a mixture of peppers.
Each piece of lard should be rubbed with a fragrant mixture of salt, if you have leftovers, pour them to the bottom of the jar and carefully fold the lard into it.
After filling the jar with lard, sprinkle the contents with an additional portion of salt and roll up the jar in the usual way (this will extend the shelf life of the lard).

Salo in the bank

How to salt boiled bacon: recipe

You can preserve in a jar not only raw, but also boiled lard, which has softness and tenderness. Such lard will become a delicious treat and your signature recipe. You can salt in a jar lard boiled in brine or marinade with onion peel.

You will need:

Salo - a large piece of 1 kg (or a little more, when cooking, the fat decreases in volume).
Salt - a few tbsp. (for boiling and adding to the jar)
A mixture of peppers 1 tbsp (not spicy)
ground paprika - 1 tbsp (not sharp, red)
Garlic - 1 head (medium size)

Cooking:

Stuff the salo with chopped garlic, deepening it with your fingers as much as possible inside.
Salt the water on the eye (1-3 tbsp) and put the fat to boil. Cooking will take 20-30 minutes (on moderate heat).
After cooking, you should not take out the fat, leave it to cool completely, then dry it.
Rub the pieces of chopped boiled lard with a mixture of salt, pepper, paprika and crushed garlic.
Fold the fat neatly into a jar and sprinkle with salt, roll up in the usual way.

How to preserve boiled lard?

How delicious to pickle lard in brine?

Brine is a saline solution that serves as a marinade for lard. You can mix in the marinade not only salt, but also spices to taste.

You will need:

Salo with a streak of meat - approximately 800 g - 1 kg.(it is best to use fresh).
Salt - a few tbsp. (taste the brine)
ground pepper - 1 tbsp (can be replaced with a mixture of peppers)
head of garlic - 1 PC. (medium)
Clean water for brine - 1 liter (approx)
Bay leaf - a few pieces, not large

Cooking:

Prepare a steep brine by boiling water and dissolving 3-4 tablespoons in it. salt (more or less, depending on the fat: the more meat it contains, the less salt is required).
Rub the salo with salt and pepper, stuff with garlic and fold neatly into a jar, laying bay leaves between the pieces.
Pour the lard with hot brine and wait for the jar to cool, only then roll it up.

Salo in brine (brine)

How delicious to pickle lard in a marinade?

You will need:

Pure water - as much as you have meat
Bay leaf - several pcs. (small)
Garlic - a few teeth
A mixture of peppers is not spicy - 1 tbsp (red, black, white, paprika).
Onion - 1 PC. (large head)
Coarse sea salt - 5-6 tbsp spoons with a slide

Cooking:

Boil water and dissolve salt in it, as well as put bay leaves and spices that you can choose to taste.
Salo should be washed and cut into small pieces, rub them with a little salt, pepper and crushed garlic.
Put the fat in a bowl, for example, a saucepan and pour brine, place under oppression for 3-4 days.

How to salt the fat in the marinade, brine?

How delicious to pickle lard with garlic?

Garlic is the perfect addition to any lard: pickled, salted, boiled, smoked or raw. Garlic not only complements the taste of this product, but also facilitates its digestion. The aroma of garlic permeates the fat, adding to its fat content.

You will need:

Piece of fresh fat any size (up to 1 kg).
Garlic - 1-2 heads (depending on the size of the piece of fat)
A mixture of peppers 0.5-1 tsp (depending on whether your mixture is spicy or not).
Salt - a few tbsp. (according to your preferences).
Cumin - 0.5 tsp (can be excluded or replaced, for example, with cloves).

Cooking:

Boil water by dissolving a few tablespoons in it. salt, send the lard, cut into pieces, into boiling water.
Wait for the next boil and cook the fat for exactly 5 minutes, then remove it and dry it.
The brine should be cool
While the brine is cooling, grate the lard and stuff with garlic and cumin, finally rub the lard with a mixture of peppers.
Let the lard stand at room temperature for 1-2 hours, wrap it in foil.
After the brine has cooled, the solo is poured into a saucepan and put under oppression for 2-3 days.

Recipe with garlic

How delicious to pickle lard with pepper?

Pepper will give the fat a pleasant spiciness and emphasize its fatty taste. Depending on your preference, you can choose from a mixture of hot peppers or an aromatic spice made from neutral peppers.

You will need for the spicy pickle:

A mixture of peppers is not spicy - 1-2 tbsp
Chile ground - 0.5 tsp (you can exclude or add less).
Paprika - 1 tsp (possibly less)
Garlic - 1 head (medium)
Salt - a few tbsp.

Cooking:

Prepare the lard for salting in advance, rinse it with running water and dry it. You can also use boiled lard dried after cooking.
Make a lot of holes in the fat, which are filled with chopped garlic. Chop the rest of the garlic.
Mix salt, garlic and pepper (all kinds). Grate the fat generously on all sides and wrap with parchment (or foil).
The lard should be left at room temperature for several hours so that it is saturated with taste and aroma.
After that, make a simple brine of water with salt (you can add bay leaves if desired).
Fill them with lard and leave it under oppression for 3 days (this method is not suitable for boiled lard, only for raw).

Recipe with pepper

How delicious to pickle lard with spices?

Spices will allow the fat to reveal its pleasant taste and acquire an unusual aroma. You can add any spices you like to the brine.

Spicy brine for raw or cooked lard:

Water - 1 liter (approximately 1 kg fat)
Bay leaf - 3-4 pcs. (small leaves)
Garlic - a few teeth (optional)
Cumin - 0.5-1 tsp (according to your taste)
Rosemary - 1-2 sprigs (can be replaced with dry)
Salt - a few tbsp. (it is desirable to use a large sea)
Italian herb blend 1-2 tbsp

Cooking:

Boil water and dissolve salt in it
Add all the spices and a couple of sprigs of rosemary to boiling water
Leave the brine to cool
Stuff the salo with garlic inside and rub on top along with salt.
Pour chopped bacon with cold brine and put it under oppression for several days.

Spicy lard in spices

How delicious to pickle lard for smoking?

Many people love smoked bacon, but not everyone knows that the secret to its delicious preparation is a good pre-marinade.

You will need:

Wash with running water 1 kg. fat with a thick cut of meat.
Cut the lard into several large pieces
Dissolve a few tablespoons in warm water. salt
Put the meat in a saucepan, first rub it with a little salt, pepper, stuff with garlic.
Put bay leaves between the pieces of meat, pour the lard with warm brine and marinate for 3-4 hours.
After pickling, dry and send to the smokehouse.

How delicious to pickle lard in a bag?

Salo in a bag is a delicious and easy way to marinate lard. You can independently adjust the amount of spices for such pickling. For such salting, you can use both raw and boiled meat.

How to do the salting correctly:

Raw bacon should be washed in advance and cut into large pieces, or boiled in advance.
Stuff the salo with garlic, chop some of the garlic in a bowl.
Rub salo with salt and pepper
In a bowl with crushed garlic, add a few tablespoons. water, salt, spices.
Place the lard in a bag, send the garlic mixture to the lard, tie the bag.
Store the bag in the refrigerator for 2-3 days, take it out every day and mix the contents thoroughly by simply dangling the bag in your hands.

Pickling recipe in a bag

How delicious to pickle lard in a dry way?

Dry salting of lard is very simple. It can be considered a classic.

For this you should:

Rinse a piece of lard in advance with running water and remove all “suspicious” pieces: weathered lard, dirty or stubble.
Dry the fat
Pour a layer of salt into the bottom of the pan, put the fat on top.
Sprinkle the lard with plenty of salt so that it is literally covered with it.
In this state, the fat should stand for 4-5 days at room temperature.
Don't worry that it will become very salty, because the fat will take exactly as much salt as it needs.

How to deliciously pickle lard in a cold way: a simple recipe

You will need:

Prepare for salting a piece of raw or boiled lard.
Prepare the brine: dissolve salts and spices in warm water, cool and let it brew.
Cut the lard into pieces and place in a saucepan, laying a layer of lard with bay leaf or other spices.
Pour the fat with cold brine and put it under pressure for several days.

How delicious to salt brisket lard with layers of meat?

The more meat vein in the fat, the less salt is required for pickling. Indeed, unlike the white part, the meat absorbs salt very well. If 5-6 tablespoons of salt are required for white lard (in relation to 1 kg), then 2-3 will be enough for flank (lard with meat).

IMPORTANT: You can marinate the flank cold or hot, in a bag or under oppression. Use whatever spices you like and season the meat with plenty of garlic.

Salo with meat layer

How delicious to salt thin bacon with a skin?

Thin fat should be marinated in a brine prepared on the basis of water, spices, salt and garlic. It is not worth falling asleep and rubbing salt with such fat, because it can absorb too much. Also, do not put such a piece of fat under oppression.

Do I need to wash the fat before salting?

If you buy fresh lard, be sure to rinse it thoroughly under running water before marinating or salting. Frozen lard should first be left at room temperature, and then cleaned (cutting off dirt or bristles). Pure fat pickles well and is stored for a long time.

How long to cook lard in onion skins?

Cooking in onion skins allows the lard to acquire not only a spicy flavor, but also a beautiful copper hue. Depending on how much you want to cook the meat and what part you have, the cooking time is 20 to 40 minutes.

How many days in time to salt the lard in a dry way, in brine, onion peel?

It is necessary to marinate lard in spices and husks in a dry way for 3-5 days. The first day you should marinate it at room temperature and only then put it in the refrigerator. The longer the lard marinates, the richer its taste will be and the pulp will be softer.

Video: "Delicious lard in brine"

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

Ingredients:

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

To cook bacon, we still have to go to the market for fresh lard. We choose lard with a meat streak. We also need onions, or rather onion peels.
Let's cook the onion marinade first. To do this, put the onion peel in a colander, rinse under running water. Squeeze, put in a saucepan, pour a liter of water. We put salt, sugar, lavrushka and spices.

I draw your attention to the fact that the amount of salt should be adjusted depending on what kind of fat you bought. If lard is without meat streaks or there are very few of them, then we put 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 streaks 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.
We put a saucepan with onion peel and spices on the fire. In the meantime, wash the fat, cut into two pieces.

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

Cook the salo in onion skins for 15-20 minutes.
Then turn off the fire, leave the fat itself in the onion marinade for 10-12 hours. At the same time, we press the fat on top with a plate so that it is completely covered with onion broth.
After 12 hours, we take out the fat from the marinade. The lard should be blotted with a paper towel to remove any remaining moisture. The result is such beautiful orange pieces.

Now let's prepare the topping. We clean the garlic and three on a fine grater. If you like it spicy, you can increase the amount of garlic. Mix garlic with a mixture of peppers (ground black, white, red), add your favorite herbs and spices. I must say that the preparation of 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 then you can experiment.
Rub each piece of lard cooked in onion skins with the prepared mixture.

We 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 hide in the refrigerator for storage.

Ready bacon, cooked in onion peel, thinly cut and serve. Mmmm, yummy, foreign hams are resting)))

Svetlana Burova's recipe:

We suggest preparing salted brisket or pork meat layers with instant lard in onion skins for breakfast.

This appetizer is more advantageous than store-bought smoked bacon or sausage. And besides, cooked with your own hands, at home.

Layers or brisket in onion skins with garlic and spices

I immediately cook two or three pieces of such pork layers in the husk, leave one in the refrigerator for cutting, and put the rest in the freezer. As needed, the next piece simply migrates to the refrigerator and is used for its intended purpose.

Fresh brisket is better to choose meat, where there is less fat. Such a treat can be eaten not only for breakfast with a piece of homemade freshly prepared white or black bread, but also proudly served as a sliced cut to the festive table.

There are many ways to prepare delicious lard and layers, which can be divided into two groups: long salting and quick cooking.

Pork lard can be salted dry (with salt or spices), wet in brine and hot (this is the case when lard or layers are boiled in brine, steamed or baked in the oven). In addition, lard and layers can be smoked hot or cold.

All options are delicious and loved. But in our family, the recipe for making lard or pork layers in onion peel is considered special. Such boiled bacon or brisket in onion peel can be tasted the very next day, as it cools down.

This is the recipe I would like to share with you today. It turns out that in a decoction of onion peel, you can not only paint eggs for Easter, but also cook delicious homemade lard.

Ingredients:

Pork layers - 1 kg. (2 pcs.) I got enough meat parts of the layer
Onion peel - 5 handfuls
Water - 2-3 liters
Salt - 2-3 tbsp. l.
Garlic - 7 cloves (the amount of garlic may increase or decrease to taste)
Seasoning for salting lard - 1 pack. (50 gr.)
A mixture of black and red ground pepper - 2 tbsp. l.
Baking paper - for storing the finished brisket.

How to cook meat layers with lard in onion skins:

The photo shows a mixture of celery roots, parsnips and parsley - in the course of cooking lard in onion peel, I did not use this seasoning. I considered the above two seasonings sufficient.

Rinse pork layers under running water.

Pour water into the pan, add the washed onion peel and lay out the layers.

We put the pan on the fire and bring to a boil, remove the resulting foam. Salt. The water must be salty enough.
We cook lard with meat in onion peel over medium heat so that the broth boils - 1.5 hours.

During cooking, the layers become a beautiful dark brown color from onion peel, in appearance these pieces look like smoked ones.

When the cooking time is up, let the layers cool down right in the broth.

Then we take them out of the onion broth on a dish.

Look at the photo, what a beautiful brisket in the husk turned out!

We squeeze the garlic through a press and carefully rub each piece on all sides so that they are completely saturated with garlic aroma.

Then sprinkle the pieces of the layers with a mixture of peppers, grind, and also add the seasoning for salting the lard to the layers, also carefully rubbing into the lard.

The aroma of this brisket is just crazy, and you want to cut off a piece and eat it with a piece of bread. But we need to wrap each grated piece of pork belly in baking paper and send it to cool in the refrigerator.

Boiled pork layers are very beautiful, fragrant and insanely tasty.

For breakfast, it's the best…

Such a tasty and quick salted bacon in onion peel with garlic and spices is very popular in our family, it is very easy to cook them.

Pork is a high-calorie product, but for lovers of fat, this fact does not matter much. This product is especially good in winter, when the body needs more energy. Many housewives cook lard in onion skins, rightly considering this a quick and easy method of salting. As a result, the dish turns out to be tender, soft, outwardly resembling smoked bacon, and if you add a little “liquid smoke” to the brine, then it will have a flavor like smoked.

Secrets of delicious lard in onion skins

The taste and aroma of lard depend not only on the method of preparation. Following a few important rules will help you get a tasty and fragrant dish that you can proudly put on the table.

Salo will be delicious only if it is made from fresh pork. It should be white, without yellowness. Frozen is fine too, as long as it's fresh in the freezer. Fat with layers of meat is more valued, but when choosing a product, it is better to navigate the taste of your household.
Onion peel is also not suitable for any. It is better to throw away the topmost layer, you will have to get rid of the rotten and generally spoiled husk. It is customary to measure it by handfuls or glasses. The latter method is more accurate, since the size of the palms is different for everyone.
You need to take a lot of salt: it is better to overdo it than not enough. Salo will never "absorb" excess salt. With a lack of salt, it can be poorly salted.
When processing fat, the skin cannot be cut off, otherwise the piece will “disperse” during cooking.
Husk before laying salt and fat, 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 fat.
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. The shelf life of lard cooked in onion skins is 3.5 months.
If you do not like the color and smell of frozen garlic, then you can grease a piece with it before cutting it, and remove it for storage without garlic.

Usually lard in onion skins is salted hot, but there is a cold salting recipe. When choosing the last fat, it turns out to be more rigid and elastic, and it will take a little longer to wait for its readiness.

Salo stuffed with garlic

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.

Cooking method:

Wash the husk well, put in a saucepan, fill with water and put on fire. After boiling, boil for 10 minutes, remove the husk with a slotted spoon.
Wash the fat, clean the skin, singe on fire if there is bristle (this is the only way to get rid of it). Cut the fat into pieces weighing 0.3-0.4 kg each.
Dissolve the salt in the onion broth.
Put the fat, cook for 40 minutes after boiling.
Turn off the heat, lightly press down on the lard with a lid or plate smaller than the saucepan to keep it in the brine. Leave until completely cool.
Take out the fat, dry it.
Peel the garlic, cut large cloves into 2-3 parts.
Making cuts in the fat with a knife, stuff it with garlic.
Roll each piece in pepper, wrap in foil and send to the freezer.

If homemade do not like spicy, pepper can be replaced with paprika or not used at all.

Fragrant lard in onion skins

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.

Cooking method:

Prepare onion broth.
Prepare a piece of bacon.
Take out the husk, put salt and bacon in the broth.
Boil for 45 minutes (the time should be counted after boiling).
Let cool under pressure to room temperature.
Pat dry with a cloth.
Pass the garlic through a press, mix with paprika and aromatic herbs. Rub the fat with this mixture.
Wrap in cling film and refrigerate overnight.

If the fat prepared according to this recipe is supposed to be stored for a long time, you can rub it with a fragrant mixture half an hour before serving. In this case, it is preferable to store it in the freezer. Instead of this mixture, you can rub the fat with adjika.

Salted lard in onion peel

fat - 1 kg;
water - 1 l;
onion peel - 1 cup;
bay leaf - 1 pc.;
garlic - 4 cloves;
peppercorns - 4 pcs.;
salt - 0.2 kg.

Cooking method:

Prepare a decoction of onion skins.
Remove the husk, add salt, boil for 4-5 minutes.
Salo cut into small pieces.
Put bay leaves, peppers, garlic on the bottom of the jar, crushing the cloves with a knife.
Put the pieces of fat in a jar.
Wait for the brine to cool to room temperature, and fill it with fat, close the lid. After a day, move it to the refrigerator.

You can eat fat as early as 5 days after salting, it is advisable to rub it with spices before serving. You can store it for 3 months - either directly in a jar of brine, or in the freezer - wrapping each piece in foil.

Salo in onion skins in a slow cooker

fat - 1.5 kg;
salt - 0.2 kg;
water - 1.5 l;
onion peel - 1 cup;
bay leaf - 3 pcs.

Cooking method:

Prepare the lard by washing, peeling the skin, cutting it into pieces according to the size of the multicooker bowl.
Place half of the onion peel in the bottom of the bowl.
Put lard on top.
Cover it with the remaining husk.
Put in laurel leaves.
Mix water with salt and pour the lard with the resulting brine.
After closing the multicooker with a lid, select the stew mode and set for 60 minutes.
After this time, turn off the multicooker, but do not open the lid for another 8 hours.
Take out the fat, wipe it off, wrap it in foil and put it in the freezer. Before serving, rub with adjika or garlic-pepper mixture.

According to this recipe, you can pickle a fairly large amount of fat without the hassle.

The principle of cooking lard in onion peel does not differ much depending on the recipe. The main difference is how to rub the finished product. Here you can show your imagination - cook lard in an assortment, rubbing each piece with a different composition.

Salo in onion peel is a spicy and fragrant dish that your household will certainly 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 it is actually homemade boiled pork, which is several times more useful than purchased.

Salo in onion husks is an unusual option: boiled and salty at the same time, while creamy and delicate in taste. Here are a few secrets to preparing a delicious dish.

Salo will turn out delicious if you cook it exclusively from fresh pork or from frozen lard, if it is fresh in the freezer. Choose white pieces without a touch of yellowness.
Chefs recommend purchasing undercuts for this dish - lard with thin layers of meat.
The top layer of onion peel must be discarded, spoiled areas removed.
With salt, the principle is simple: it is better to overdo it than to take less. Its excess fat will not “take”, and with a small amount, the product will be slightly salted.
Do not cut the skin from the fat, otherwise the piece will boil too soft during cooking.
Please note that the pan after cooking the fat may be stained. Do not use enameled containers.

The most delicious recipes

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

Boiled lard in onion skins

You will need:

onion peel;
lavrushka;
salo;
salt;
black pepper;
garlic;
hops-suneli.

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

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

Then grate a piece of lard with gruel from grated garlic. Love spicy foods? Use Georgian dry adjika. Then wrap with parchment and hold for 2 days in the refrigerator, and then transfer to the freezer so that it is better stored and cut.

When choosing this recipe, you should take into account that the fat will turn out to be tougher, more elastic, you need to wait longer for it to be ready than when cooking.

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

Pour 1.5 liters of water into the pan, 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, pour in the cooled solution, pour in the same parsley and garlic. Grind the pepper mixture, crush the allspice peas with a knife, mix well and also send to the jar.

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

Hot salted lard

You will need:

liter of water;
1 kilogram of fat with layers of meat;
2 bay leaves;
black pepper;
2 handfuls of onion peel;
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, and boil. Wash the fat, dry it and put in boiling water, boil for 20 minutes, remove from heat, keep in brine for 8 hours. Pat dry after removing from the pot.

Finely chop the garlic and mix with black pepper. Roll the lard in the salting mixture, wrap in foil and put in the freezer overnight. Enjoy your meal!

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

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

How to cook lard in onion peel? Pour the brine components into a saucepan, pour a liter of boiling water. Cut the washed fresh lard into 2 parts. Place it in brine, boil for 25 minutes. after boiling, making medium heat. Cool overnight in the marinade. Crush the garlic with black pepper. Remove the fat from the marinade, dry, 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 photos presented in the article show a step-by-step cooking process.

Marinated salo in onion skins

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

You will need:

1.5 kilos of fat;
husk from 10 onions;
almost a full glass of salt;
8 cloves of garlic;
15 grams of black peppercorns and ground;
3 bay leaves.

Rinse the onion peel and pour 1.5 liters of boiling water over it. Salt, pepper, add parsley and cook for half an hour. Then you need to put the fat in a decoction, boil for another half hour. Cool the pan with bacon in the marinade and refrigerate for 24 hours.

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

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

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

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

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

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

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

You need a brine. Take a liter of water, 5 heaping 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 peel.

For rubbing fat, you need to take another 7 cloves of garlic, 25 grams of spices to your taste

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

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

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

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

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

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

Although garlic is mentioned everywhere in the recipes, look out for rocambole (its other names are Egyptian onion, Spanish garlic, combed onion) with a delicate aroma and taste, the virtues of onion and garlic.
The brighter the onion peel, the more beautiful the shade of the fat.
To enhance the color effect from the husks, also place pieces of beets in the pan. It should be cooked on minimum heat for about a quarter of an hour.
If you eat lard in a week, store it in the refrigerator, and if you do not plan to eat it so quickly, leave it in the freezer.
You should not digest fat (7-10 minutes is enough, if there are layers of meat, then 7 minutes longer), otherwise it will lose its taste, become loose. Let it cool in the water so that it reaches the required condition.
Before putting the lard, the husk should be pulled out and squeezed out, otherwise the salt crystals will settle on it, and the lard will be stuck with the husk.
Fat 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 peel is 3.5 months.
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 lard in onion peel comes out very soft, tender, it has a rich taste, unlike its smoked counterpart.

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

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