Lard roll - 8 best recipes for boiled lard in the oven (photo)

A roll made at home from thin lard is an excellent alternative to sausage, a tasty component for a sandwich, and a pleasant addition to borscht. This is a cold appetizer for a holiday table, since the roll can easily be served with cold cuts. There are no time limits for it at all; thin lard roll can be eaten for breakfast, lunch or dinner. With little material costs, you will purchase an exquisite meat snack - tender, soft, juicy.

You can use any lard, fresh or salted, to make rolls. Even the toughest ones that are impossible to eat will do. You can take it with or without a small layer of meat, the main thing is that the piece of lard is thin and easily rolled into a roll. Another point to pay attention to: the skin must be soft. Cut off the tough skin mercilessly. In the proposed selection of recipes you will find boiled rolls, baked in the oven or without any heat treatment at all. Choose, cook and enjoy.

Pork lard roll - a simple recipe at home

Here is the simplest way to prepare a delicious roll of salted lard with garlic and herbs.

Take:

Salted lard – 250 gr.
Garlic – 2-3 cloves.
Fresh parsley - a few sprigs.
Bell pepper – 80 gr.
Hot red pepper – ½ small spoon.
Pepper mixture - a pinch.

Step by step recipe:

Cut the skin off the lard. Cut the piece lengthwise, making thin layers.

Cover with cling film and beat a little with a kitchen hammer to soften the product.

Turn it over and use a hammer on the other side. As a result, you should end up with a rectangle with equal sides.

Chop the parsley sprigs into fine crumbs.

Cut out the seed box from the bell pepper and chop the pulp into cubes. Place in a bowl with greens.

Using a press, crush the garlic cloves and add salt.

Season with a mixture of peppers and add hot red chili. Mix the filling thoroughly.

Spread the cling film and place the lard preparation. Place the filling onto the layer and smooth it out.

Helping yourself with the film, roll up the layer. The snack will be immediately wrapped in film. Secure the ends.

Place the finished roll in the freezer for 2 hours. Then take it out, unwrap it, divide it into pieces and help yourself.

Cracklings from lard scraps

The classic recipe for lard cracklings is known to many housewives who prepare frying for borscht using pork lard. The recipe for making cracklings is so simple that every novice cook can prepare it.

Ingredients:

lard trimmings - 1 kg;
salt - 0.5 teaspoons;
ground black pepper - 0.5 teaspoons.

Preparation

If the fat has a thick skin, it is better to cut it off.

Cut the lard into small cubes or strips, sprinkle it with salt and pepper. Take a cauldron, or just a deep saucepan or frying pan with thick walls, and pour lard into it.

Place on low heat and, closing the lid, simmer, remembering to stir from time to time.

As soon as the cracklings acquire a golden color and become brittle and crispy, turn off the heat.

Next, you should catch the resulting cracklings, and pour the rendered fat into a sterile jar (this is lard, which can be used to fry meat and vegetables, and also be used instead of margarine or butter when baking cookies).

The cracklings can be stored in a jar, filled with fat that was released during the cooking process. They can be stored for a very long time!

Thin lard roll with skin in the oven (in foil)

I offer you a recipe for homemade roll in Ukrainian, they traditionally prepare a delicious snack, and they know a lot about cooking.

We take:

Thin lard.
Garlic - head.
Coriander, cumin - 2 small spoons each.
Hot red chili - to taste.
Black pepper – a pinch.
Dried parsley - 2 tablespoons.
Bay leaf – 12 pcs.
Salt.

How to cook:

Clean the piece, cut off the skin, put it aside for now, you will need it later.
Rub both sides with salt. Determine the amount of salt yourself. Use a little more than you put in when cooking the chops.
Mix all the listed spices in a bowl. Rub into both sides of the pork.
Disassemble the head of garlic and chop the cloves into flat pieces. Distribute over the surface of the formation.
Place bay leaves on top (leaves can be finely broken).
Keep the workpiece at room temperature for about a quarter of an hour. Then form into a thick sausage.
Wrap the cut skin and tie the roll tightly.
Wrap the semi-finished product in foil or pack it in a baking bag.
Bake the preparations in the oven, preheated to 180 o C. Cooking time – one and a half hours.
When the pork roll has cooled, place it on the refrigerator shelf. After 3-4 hours, you can try the dish.

Thin lard recipes

Lard is a delicious thing. A hearty appetizer to go with alcohol, a high-calorie snack on the go on a camping trip, an excellent addition to the first course (with borscht, it’s just great!)... the list of delights can go on for a long time. There are a great many ways to prepare lard: salted, boiled, smoked, it enjoys constant success. I offer several options for preparing this wonderful product.

Everyone salts lard in different ways. I will give you a very simple method that I use myself; it is suitable for those who are not going to salt a large amount of lard and are not ready to follow recipes where the product is measured in tens of kilograms.

400 g thick lard
4-5 cloves of garlic
Bay leaf
black peppercorns and ground
salt

To salt such a modest amount of lard, we need a glass jar with a screw-on lid, 750 ml in volume. The lard should be thick enough, white and dense. Pour salt into the bottom of the jar and put a couple of bay leaves. Mix salt and ground black pepper in a plate. Instead of pepper, you can use seasoning for lard or barbecue. Peel the garlic and cut into slices. Cut the lard into pieces 5x5 cm,

Roll on all sides in a mixture of salt and seasonings, place pieces of lard in a jar in layers, placing each layer with slices of garlic, peppercorns and sprinkling with salt.

When the jar is full, cover everything with a layer of salt, screw on the lid tightly and leave for a day at room temperature, then put it in a cool place. The lard is ready in 5-6 days and can be stored for a long time.

Recipe for salting lard in brine. Very similar to the previous one, actually a variation of the same thing.

500 g lard with meat layer
3-4 cloves of garlic
ground black pepper
salt
Bay leaf

Cut the lard into small pieces, the size of a matchbox. Now you need to peel the garlic and cut it into slices. Mix salt and pepper in a bowl, roll each piece of lard thoroughly in the mixture. Sprinkle a layer of salt and pepper on the bottom of a 700-gram jar, place a layer of pieces of lard, then garlic, bay leaves, again a layer of salt, lard... and so on until the jar is completely filled. Now fill the entire structure with boiling water under the edges and close the lid. At this stage, you need to forget about lard for 4-5 days

This recipe is good for thin lard up to 2 cm thick. Salting it in pieces is somehow not solid, you get painfully unattractive pieces, but baking it into a roll is just the thing.

whole piece of thin lard
1 tablespoon mustard
salt
pepper or lard seasoning
3-4 cloves of garlic

For a baked lard roll, the piece should be large enough. About the same size as an A4 sheet. I cut this piece from a pork shoulder. To begin, cut off the skin from the lard and set it aside.

Lubricate the inside of the layer of lard with mustard, salt (not too much, as you would salt meat), sprinkle with pepper or seasoning of your choice (I used barbecue seasoning), and spread thinly sliced garlic.

We roll it up and wrap it in its own skin,

We tie the resulting roll with thread. place in a baking sleeve or wrap in foil

bake at 160-180°C for about an hour. Remove the threads and skin from the cooled roll.

Ready! Cut crosswise and enjoy. It’s better to store it in the freezer, unless of course it’s gone right away.

For the most impatient, here is a recipe for cooking lard using a hot method in brine. For this purpose, it is better to take lard with a layer of meat. In this way, the lard turns out to be very tender, soft, even the skin is edible!

500 g lard
salt
ground black pepper
2-3 cloves of garlic
1 onion
1 carrot
Bay leaf

Salt the lard layer, sprinkle with pepper or seasoning of your choice.

Make transverse cuts every 3-4 cm without cutting through the skin. Place thin slices of garlic into the slits. Roll up the lard

tie with thread. If the piece is small and quite thick, you won’t be able to roll it, in this case you can cut it into 2 equal parts, fold it together with the skin facing out and again tie it tightly with thread. Wrap the resulting structure in 2-3 layers of cling film.

Pour water into the pan so that it completely covers the lard. Salt the water (1 tablespoon of salt per liter), bring to a boil, add lard wrapped in film, a whole onion, large pieces of carrots, bay leaves.

Cook covered at the lowest simmer for about 30 minutes, let the lard cool in the brine, then remove and remove film and threads.

Cool in the refrigerator for a couple of hours. Cut into slices. It is better to store lard prepared in this way in the freezer.

You can prepare imitation smoked lard using this recipe. To do this, add a couple of handfuls of onion peels to the brine during cooking.

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Source: We cook delicious food every day! Don’t know how to pickle lard at home? Proven homemade recipes for salted, boiled and baked lard. Make up your mind! A detailed description of the preparation and the author's step-by-step photos of the recipe will help you. Kitchen without problems with the site We cook delicious food every day!

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Boiled lard roll with skin in the oven

Very tasty meatloaf made from lard. It is prepared in two stages, first boiled, then baked.

You will need:

A sheet of thin lard.
Garlic – 2-4 cloves.
Pepper mixture.
For the brine:
Water - liter.
Salt – 2 large spoons.
Peppercorns, black and allspice – 5-7 pcs.
Carnation buds – 4 pcs.
Bay leaf – 5 leaves.

Step by step recipe:

Place a piece on the board. Sprinkle with pepper mixture. Cut the garlic into slices and spread over the surface of the layer.

Form into a roll.

Tie it with culinary thread so that the structure does not fall apart during cooking.

Boil water, add all the seasonings specified in the brine recipe.

Place the mixture in the pan and bring to a boil. Cook for 20-25 minutes.

Place the boiled lard roll in the refrigerator for exactly one day.

Wrap the workpiece in foil and place in any heat-resistant form.

Bake in the oven at 200 o C for 25-30 minutes.

After cooling, sprinkle with red hot pepper, cut and take the first sample.

Dumplings with lard

Dumplings with lard
Ingredients:

Dough – 4 cups flour, 1 cup milk, 0.5 cup water, 2 eggs, 2 teaspoons vegetable oil, 2 teaspoons salt.

Filling – 200-300 g lard, 2 onions, 200 g dill, 2-3 tablespoons flour, salt

Preparation: Pour flour into a bowl, make a small depression in the center, beat in eggs, pour in warm water mixed with milk and salt. Knead the dough, add oil and knead again. Cover with a towel and leave for 30 minutes. Finely chop the lard and fry with chopped onion. When the lard melts, add flour, fry until golden brown, add chopped dill (if the lard is unsalted, add salt). Place the dough on a floured surface and, tearing off small pieces, roll out circles with a rolling pin. Fill the dumplings with the filling, fold in half and seal the edges well. Cook in salted water for 5-10 minutes. Season the finished dumplings with fried lard and onions, garnish with basil and parsley leaves.

Boiled lard roll in onion skins

Another great snack option. We have already prepared a similar dish above, but without onion skins, and the set of seasonings was different. For cooking, I advise you to take a piece of lard with a thin layer.

Ingredients:

Lard with a layer of meat.
Onion peel – 300 gr.
Chili pepper 0 pod.
Garlic – 10 cloves.
Bay leaves - a couple.
Black pepper, khmeli-suneli seasoning.
Salt at the rate of 100 g. per liter of water.

How to do:

Cut the piece into thin layers, rub with a mixture of spicy seasonings from the list.
Carefully shape into a thick sausage. Tie securely with twine.
Place the onion skins in the pan, add the required amount of salt, bay leaves, and garlic cloves.
When the brine boils, place the pork product into the pan.
Cook at a gentle simmer for about 2 hours, depending on the size of the semi-finished product.
Cool on the kitchen counter, then transfer to the refrigerator. Keep it for 12 hours, then try.

How to choose fresh lard for cooking bacon

The most delicious and tender lard is obtained from the sides or back of a pork carcass. When purchasing, you should pay attention to the color. It should be creamy white or pinkish. The skin on the piece should be thin and easy to cut. The meat veins in the lard intended for salting should not be very thick.

Good salsa has a sweetish, slightly milky smell. If you touch it with your finger, it should be greasy and moist, but not sticky.

The product very quickly loses its quality and becomes weathered, which means that after purchase it is advisable to process it as quickly as possible. Therefore, lard can only be stored frozen. Do not defrost or freeze, it will lose its quality.

If the product is yellowish in color with a rough, dense skin and uneven texture, it will not be suitable for pickling.

Boar lard (male pig) has an unpleasant odor, which is not destroyed during processing, so no recipes for preparing this lard will work. This means you shouldn’t waste time on it.

Spicy lard roll with a layer

This version of boiled roll lovers will appeal to everyone without exception. In the original recipe, flavor is added using liquid smoke. We replaced it with soy sauce, and it turned out no worse. For the dish, take a thin product with skin and a small layer of meat. If you don't find the piece you need, take an additional 100 grams. pork tenderloin.

Compound:

Lard is a layer.
Water - liter.
Soy sauce – 150 ml.
Bay leaf – 2 leaves.
Garlic – 2-4 cloves.
Salt – 200 gr.
Red and black pepper – a pinch each.

Cooking technology:

Prepare the piece for cooking - peel it, beat it a little to make it soft. Rub with salt mixed with pepper.
Roll into a tight roll and tie the ends securely.
Bring the water to a boil, add salt, pepper, and bay leaf. Pour in soy sauce.
Place the roll in the boiling brine. Cook, counting the time after boiling, for an hour (depending on the size of the workpiece).
After the timer beeps, take out the snack and let it cool. Then place in the refrigerator for 10-12 hours.

Saltison

Saltison
Ingredients: 300 g chicken liver, 200 g lard, 2 eggs, 2 tablespoons flour, 1 tablespoon semolina, 2 cloves garlic, salt, pepper.

Preparation : cut the liver and lard into small pieces (no more than 1 cm thick). Add eggs, semolina, chopped garlic, salt, pepper and flour, mix. Place the minced meat in a juice box (the inside of the box should be covered with foil). Wrap the top of the box well with cling film. Place the box of minced meat in a saucepan with water, bring to a boil, and cook over low heat for 2 hours. Remove, cool, and refrigerate overnight.

How to cook lard roll stuffed with liver

An original version of a snack with filling. You can use any liver; chicken liver is much more tender.

Ingredients:

Thin lard with skin.
Chicken liver.
Eggs – 2 pcs.
Seasonings to taste, salt.

How to cook:

Boil the eggs in advance, cool, and peel.
Rinse the chicken liver and cut into pieces. Sprinkle with your favorite seasonings, add salt and stir.
Unfold the layer of lard and beat it a little to make it more pliable. Roll into a tube, with the hollow part inside.
Place eggs mixed with liver inside the pipe.
Wrap the roll in cotton cloth and tie it well.
Place the semi-finished product in a saucepan, pour in water. When the meat boils, set the timer for 4 hours.
When the appetizer is cooked, take it out without removing the cloth, cover it with a plate, and press down with pressure. Hold until the roll cools down.
Place in the refrigerator for at least 10 hours.
Then remove the threads and fabric, cut the meat and taste.

Delicious pork lard roll with garlic and carrots in a bag

Take:

Lard with meat layer.
Carrot.
Dark beer - glass.
Garlic - to taste.
Black and red pepper – a pinch.
Ginger root, bay leaf, juniper berries - to taste.

Preparation:

Cut the skin off the piece and rub it into thin layers. Rub with a mixture of peppers and salt.
Grate the ginger root and crush the garlic cloves with a press. Cut the carrots into strips or cubes. Leave 3-4 garlic cloves, then cut them into slices.
Pour peppercorns, juniper, and bay leaves into a mortar. Grind into crumbs (or grind with a coffee grinder). Add salt, mix well.
Make several punctures in the piece with a knife. Stuff with carrot sticks and garlic slices.
Rub with crushed seasonings, grated ginger and garlic pulp.
Place the semi-finished product in a tray, cover with embedded skin. Place on the refrigerator shelf for exactly one day.
When the workpiece is marinated, wrap it in sandpaper and tie it securely.
Sprinkle the lard with a mixture of peppers and hide in a baking bag. Pour a glass of beer inside. Tie the ends of the sleeve well. Place in the mold.
Cook at 180 o C for a quarter of an hour. Then reduce the temperature to 150 o C.
Continue baking for another hour and a half. Do not remove the roll from the oven immediately; let it cool completely. Then transfer to the refrigerator.