Lard In Onion Skins: The Most Delicious Recipes For A Fragrant Dish With Photos And Videos, Including In A Slow Cooker

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Cooking delicious and aromatic bacon in onion skins: an ideal dish for winter

The flavored bacon slices are a great snack loved by many. This dish is suitable for a festive feast, and for everyday meals. And onion husks give the bacon not only a pleasant aroma, but also an appetizing smoked color.

Content

• 1 Suitable ingredients for making lard in onion skins

  1.1 Video: how to buy tasty and safe lard

• 2 Recipes for cooking lard in onion skins

  • 2.1 Lard in onion skins with spices and garlic
  • 2.2 Boiled bacon in onion skins with ginger, cooked on the stove
  • 2.3 Video: boiled bacon in onion skins, cooked in a slow cooker

Suitable ingredients for making lard in onion skins

First, the pieces of bacon should be no thinner than five centimeters. It is best if they are riddled with meat veins.

Cooked lard with layers of meat between the greasy layers has excellent taste

Secondly, if you buy lard for salting on the market, then by all means ask for a piece taken from a ham or from a shoulder of pork carcass. The fact is that the fat from the sternum has fibers of the mammary glands, which are hard and poorly chewed.

When buying, ask the seller to cut off a good piece of bacon exactly from the ham or shoulder of the carcass, otherwise the cooked dish may not turn out very successful

Thirdly, the fat should not be yellowish. This suggests that it is old, stale. It will not be possible to prepare a delicate and aromatic dish from such a product.

The best salting lard has a slightly pinkish tint.

And fourth, you should choose the right onion skins. Onions should be fresh, firm, without noticeable softness to the touch, and the husk should be golden or dark red.

In addition, the onion skins for salting lard should be dry, without a hint of rotting.

Video: how to buy tasty and safe lard

Recipes for cooking lard in onion skins

The presented step-by-step recipes are simple and minimal in ingredients. To get a fragrant and tasty dish, you must observe the recommended amount of salt and spices.

Lard in onion skins with spices and garlic

Lard according to this recipe turns out to be spicy, slightly spicy and very aromatic

For this dish you need to prepare:

• 1.5 kg of lard with layers of meat;
• 1.5 l of water;
• 150 g of salt;
• 200 g of onion husks;
• 10 bay leaves;
• 10 g coriander peas;
• 20-30 g of dry adjika;
• 30 g of different peppers (green, red, white and black);
• 10 cloves of garlic.

The cooking time for bacon is 2 days.

Recipe for cooking lard in onion peel with spices:

1. Rinse the bacon thoroughly in warm water and cut into 300-400 g pieces.

   

   Small pieces of bacon will make it easier to absorb all the aromas of spices

2. Rinse the onion husks and then add salt, bay leaves and water to it. Boil the brine for fifteen minutes.

   

   Boiling over low heat will allow the onion husks to transfer their coloring properties to the brine, which will give the bacon a golden, appetizing color

3. Crush the pepper mixture in a mortar.

   

   Grind the peppers to a coarse powder

4. Grind the coriander in a coffee grinder.

   

   Coriander seeds must be ground in a coffee grinder to obtain a fine powder

5. Peel the garlic cloves.

   

   Garlic for salting lard must be taken of the highest quality, without dark spots and rotten areas

6. Then chop them up finely with a sharp knife.

   

   For this recipe, you need chopped garlic, and not chopped through a press

7. Combine dry adjika, chopped coriander powder, pepper mixture and chopped garlic.

   

   A mixture of dry adjika, coriander, garlic and pepper can be prepared for future use, then salting bacon will take much less time

8. Dip each piece of bacon in the resulting spice mixture and place tightly in a saucepan.

   

   The spices must completely cover the lard

9. Then fill the pieces of bacon with brine with onion peels and press down with pressure. Refrigerate for two days.

   

   For oppression, you should take a two-liter jar and a flat plate, pieces of bacon should be completely in the brine

10. After two days, you need to remove the bacon from the brine, dry with a paper towel and cut into thin slices.

    

    It is very tasty to serve such lard, salted with onion skins, with borscht with sour cream

Boiled bacon in onion skins with ginger, cooked on the stove

For this dish you will need:

• 1.5 kg of lard with meat veins;
• 200-250 g of onion husks;
• 150 g of common salt;
• 1.5 liters of water;
• 3 carnation buds;
• 20-30 g of ginger root;
• 70 g of black and red peppercorns in equal proportions;
• 20-30 cloves of garlic;
• 6-8 dry bay leaves.

Prepare all the ingredients for cooking in advance, this will save you time spent in the kitchen

Cooking time - 2 days.

Step-by-step cooking recipe:

1. Place the onion husks in a saucepan and rinse with warm water.

   

   Rinse the onion skins thoroughly, changing the water at least two or three times

2. Then drain the water, squeeze out the husk well and put the pieces of bacon on it. Pour all the salt indicated in the recipe into a container with lard and husks.

   

   Salt for salting bacon is suitable for the most common, cooking

3. Crush the peppercorns a little in a mortar.

   

   Grinding the pepper in a mortar will allow it to better impregnate the lard with its flavor.

4. Peel a small root of ginger and cut into thin slices.

   

   Ginger in this dish is extremely appropriate, it makes the bacon more tender and gives it a delicate unobtrusive aroma.

5. Now add pepper, bay leaf, cloves, ginger and three whole garlic cloves to the bacon. Pour boiling water into a saucepan with lard and spices. Bring to a boil over medium heat and simmer for fifteen minutes, covered.

   

   Hot water keeps the meat veins in the lard juicy and soft

6. After the specified time has passed, turn off the stove and leave the pan under the lid until it cools completely.

   

   Do not remove the lid from the pan until the lard in the onion broth has cooled

7. After the bacon has cooled, put the pan in the refrigerator for a day.

   

   A day is just enough for the lard to be properly salted and to absorb the aroma of spices

8. Then remove the bacon from the pan, peel off the onion husks and blot with a paper towel. Then let stand and air dry for two or three hours, and then rub each piece with gruel of peeled and minced garlic.

   

   You can chop garlic for salting lard using a press

9. Wrap each piece of bacon in parchment and place in the freezer for twelve hours.

   

   The parchment paper will absorb excess liquid from the lard

10. After all the simple manipulations, remove the bacon from the freezer and cut into thin slices.

    

    Serve lard salted with onion peel with black Borodino bread

Video: boiled bacon in onion skins, cooked in a slow cooker

Homemade salted lard is a great snack that the whole family loves. Yes, this product is extremely high in calories, but it also contains unsaturated fatty acids that are beneficial to human health. In the cold season, I always try to have a piece or two of fragrant bacon with meat veins in the freezer. In addition, such an appetizer is always accepted by guests with a bang, and the cost of the original product is not affordable. Everyone can afford to prepare such a dish, and the use of onion peels in recipes is just a godsend. The fact is that the husk is an excellent substitute for liquid smoke, which is often added to lard to give it an appetizing color and aroma.… But liquid smoke is dangerous to health, as it contains harmful chemical compounds, but there are no contraindications to the use of onion husks in cooking.

Lard prepared according to such recipes goes well with hot first courses, especially borscht. In addition, it is an excellent replacement for industrially produced sausages. A few simple manipulations - and you have a completely natural product on your table with a tantalizing aroma and excellent taste.