Lard roll with skin, boiled, baked in the oven, multicooker in a bag, sleeve, onion peel, soy sauce with filling. Photo

Publication in the group: Meat and offal dishes

Boiled lard roll is an excellent appetizer for any first course. The product can be prepared with or without skin. In any preparation, the snack turns out to be quite filling, nutritious and appetizing. The main ingredient contains vitamins necessary to maintain cardiovascular activity, cleanse blood vessels of cholesterol, and also strengthen the immune system. The calorie content of the finished treat is approximately 247 kcal per 100 g of product.

However, the indicator may vary depending on the auxiliary components used. In addition to the classic recipe, there are many options for creating the dish, namely: in onion skins, sleeve, soy sauce, multicooker in a bag and with filling. Also, a lard roll can not only be boiled, but also baked in the oven.

The simplest recipe

Boiled lard roll with skin turns out nourishing, tender and juicy. At the same time, the dish has a spicy taste and aroma, since it is cooked in a pan along with garlic cloves and aromatic spices.

What ingredients will you need?

List of ingredients you will need for cooking at home:

bay leaf – 2 pcs.;
table salt, red and black pepper - at your discretion;
lard – 500 g;
garlic cloves – 3 pcs.

It is advisable to use lard from the abdominal part of the carcass, where there is a lot of meat layer. In this case, the workpiece should be thin to make it easier to roll the lard into a roll.

While cooking the product, it is permissible to add bay leaf, cloves and allspice peas to the broth. Due to this, the taste and aroma of the finished delicacy will be more intense.

Step-by-step cooking process

Step-by-step process for preparing a snack with your own hands:

Initially, you will need to thoroughly clean the skin.
Then the lard should be rubbed on all sides with bulk spices from the list.
It is necessary to make several deep cuts in the workpiece, where you need to insert pieces of bay leaves and garlic cloves.
Next, the lard needs to be rolled up and tied with thread.
Afterwards the product will need to be placed in boiling water.

The roll should be cooked on low heat for 1 hour 30 minutes.

Rules for serving dishes, decoration

The appetizer must be served cooled. As an addition, you can use rye bread. It is best to eat boiled lard roll with borscht.

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.

Boiled in the sleeve

A lard roll cooked in a pan in a baking sleeve turns out to be quite juicy, tender and soft. In this case, the product will languish in its own juice, which will give the finished delicacy a piquant taste and aroma. You will first need to remove the skin from the lard. Afterwards you will need to wrap the roll in it. The calorie content of the product reaches 158 kcal per 100 g of product.

What ingredients will you need?

Ingredients for cutting and cooking:

water – 2 l;
beef meat – 200 g;
garlic cloves – 7 pcs.;
ground paprika – 3.5 g;
ground pepper - to your taste;
table salt – 25 g;
lard – 500 g.

To improve the taste of the finished dish, you can additionally use aromatic dried spices that you like best. Instead of beef, you can use chicken or pork.

Step-by-step cooking process

Step-by-step instructions for creating snacks at home:

The lard must first be washed under running water, and then the skin must be removed.
Beef meat should be cut into thin slices.
Garlic cloves must be chopped, and ground pepper mixed with paprika.
Next, grate the lard on each side with salt, chopped garlic and a mixture of paprika and pepper.
You will need to place slices of meat on top of the workpiece.
The composition must be salted and rubbed with garlic and pepper mixture.
Afterwards, the product must be rolled up, tied with thread and placed in a sleeve intended for baking. The sleeve will need to be bandaged to prevent liquid from penetrating inside.

Next, the roll should be placed in boiling water. Cooking time is 1 hour 30 minutes. The fire should be set to medium power.

Rules for serving dishes, decoration

Before serving the dish, the appetizer should be cooled. Before eating, the roll must be cut into slices.

Multicooker recipe

To cook in a slow cooker, separate the thin lard from the skin and generously sprinkle with coarse salt on both sides. Rub with spice mixture. Chop the garlic and distribute evenly over the inside of the lard. Add bay leaf, roll tightly, wrap with sandpaper and tie with thread. Cook in a slow cooker in baking mode without water. After 30 minutes, turn the roll over to the other side and bake until done.

Once cooking is complete, cool the delicacy and place it in the refrigerator to harden.

Baked in the oven

An appetizer made from lard with skin, baked in the oven, turns out not only tasty, but also very tender and appetizing. The outside surface of the skin is covered with a crispy golden crust. To give the dish some spiciness and piquancy, you can add mustard and garlic to the preparation.

To make the snack more tender, the composition can be supplemented with carrots.

What ingredients will you need?

List of components required for baking in the oven:

Product Name	Required amount
Water	of necessity
Salt	10 g
Salo	500 g
Pepper mixture	at your own discretion
Garlic cloves	4 things.

Thin lard must be used, the thickness of which should not be more than 2 cm. Water can be replaced with beer. This will make the dish even tastier.

Step-by-step cooking process

Steps for a detailed description of the process of making a snack with your own hands:

First, the lard must be thoroughly rinsed under a stream of water. Then you need to clean the skin well. Afterwards the product should be wiped with paper napkins.
Next, you will need to grate the lard with spices and grated garlic cloves. Spices must be rubbed well into the area where the skin is located.
Then the workpiece will need to be rolled into a roll and wrapped with thread. The lard should be set aside to marinate for about 60 minutes.
Place the roll in the baking sleeve and pour a small amount of water. The edges of the workpiece must be fastened.
The product must be placed on a baking sheet and placed in an oven heated to 180 °C for approximately 60 minutes.

If the piece of lard is too large, then the baking time must be increased by 30 minutes.

When ready, you will need to remove the threads from the roll. Then the delicacy must be set aside to cool, and then placed in the refrigerator compartment.

Rules for serving dishes, decoration

The delicacy can be consumed both cold and warm. The appetizer can be eaten with a hot dish and any hot sauce.

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.

In a multicooker in a bag

The boiled lard roll with skin turns out to be quite tender, juicy and with a piquant taste, since a large number of spicy spices are used. This appetizer can be boiled not only in a saucepan on the stove, but also in a slow cooker using a baking bag. This will make the dish much softer. The appetizer can be served at the table both on weekdays and on holidays.

What ingredients will you need?

Composition of raw materials needed to make delicacies at home:

water – 500 ml;
coriander – 5 g;
laurel leaf – 5 pcs.;
ground ginger – 5 g;
table salt – 10 g;
pork meat – 1 kg 200 g;
dried garlic – 12 g;
black pepper – 7 g.

It is necessary to use pork chops as pork meat, since it contains both a meat layer and lard.

Step-by-step cooking process

The step-by-step process for making a snack includes the following steps:

Initially, you will need to clean the lard skin. To do this, the product must be placed in cold water for about 5 minutes. Afterwards, the surface of the skin needs to be scraped.
Then the lard should be wiped with paper napkins.
Next, the product needs to be rubbed with salt on all sides.
In a separate container, you need to combine all the bulk ingredients from the list. Afterwards, sprinkle the mixture of seasonings on the undergrowth and leave for about 30 minutes. for marinating.
Place pieces of bay leaves on the workpiece. Then you will need to roll the lard into a roll and tie it with thread.
Read also: What to bake with sour cream quickly and tasty. Recipes in the oven, slow cooker, microwave with sugar, condensed milk, kefir, cottage cheese, apples
The product must be folded into a bag and tied at both ends. Afterwards, the dish should be placed in a slow cooker, pouring boiling water over it.
The appetizer should be cooked under a closed lid on the “Stew” mode for approximately 60 minutes.
After the specified period of time has passed, the bag should be turned over to the other side, setting the “Baking” program for about 30 minutes.

When ready, the roll should be cooled and placed in its entirety without the bag in the refrigerator compartment for about 12 hours.

Rules for serving dishes, decoration

When serving the delicacy to the table, you will need to cut the workpiece into portioned pieces, adding adjika, mustard or horseradish.

How to cook lard roll in a bag

To prepare, you will need lard with skin; you can take it with a layer of meat, or without it. If you would like to make a meatloaf, you can use thinly sliced pieces of any meat, not just pork. You can use chopped chicken, pork or beef. We cut the lard evenly on all sides so that it is convenient to later roll it into a roll. We cut off uneven pieces from the edges to get a more or less regular rectangle.
Salt the lard on both sides. Next, pepper well on the inside. You need to salt and pepper so much that it seems like there is a little extra, then the finished product will have just the right amount of salt and pepper. If you use additional pieces of meat, they should also be salted and peppered to taste.
Now we roll everything into a roll. To ensure that the roll holds its shape well, wrap it lengthwise and crosswise in several turns and tie it well. When wrapping thread around the roll, pull it as tightly as possible. Then the layers will stick together during the cooking process and will not fall apart when cut.
Place the pork roll wrapped in thread in a baking sleeve. If you don’t have a sleeve at hand, you can use a regular bag. Tie the bag tightly to prevent water from penetrating inside and place in the pan.
Fill with water and put on fire. After boiling, reduce the heat to medium, cover the pan with a lid and cook the roll until fully cooked, 1.5 hours.
After 1.5 hours, turn off the heat, remove the roll from the pan and leave it on the counter to cool. Once it has cooled a little, you can put it in the refrigerator for 2 hours to cool completely.
Remove the dish from the refrigerator, cut and remove the threads. Transfer it to a cutting board and cut into thin slices.

In onion skins

Boiled lard roll with skin acquires a beautiful golden hue as it is cooked together with onion skins. Such an appetizing and nutritious dish can be served at the holiday table as a slice for sandwiches.

Lard roll with skin in onion skins.

The appetizer turns out to be tender and piquant in taste, since the product contains garlic and spices.

What ingredients will you need?

Ingredients required for cooking delicacies at home:

water – as needed;
laurel leaf – 2 pcs.;
onion peel – 300 g;
chili pepper – 20 g;
table salt, pepper, suneli hops - at your discretion;
lard with a layer of meat - 1 pc.;
garlic cloves – 10 pcs.

You can also add additional spices that you like. This will improve the taste and aroma of the snack.

Step-by-step cooking process

To properly prepare a lard roll, you must follow the step-by-step instructions:

The lard should be generously sprinkled with pepper and khmeli-suneli. Then the product must be rolled up and tied with thread.
Pour water into the pan, adding chili, garlic cloves and bay leaves.
You will also need to add onion peels and salt to the broth.
As soon as the liquid boils, the workpiece must be lowered into the broth.

It is recommended to boil the product for 2 hours. Afterwards, the treat should be placed in the refrigerator compartment for about 12 hours. This is necessary so that the roll is saturated with spices.

Rules for serving dishes, decoration

It is permissible to eat a cold appetizer with the first course along with a slice of rye bread. As an independent delicacy, the roll can be served with any spicy sauce.

A savory roll with an unrivaled aroma

Boiled lard roll turns out nourishing and tasty. Traditionally, it is cooked in onion skins. It gives the dish an incredible aroma and a beautiful shade.

On a note! A roll made from the lard of a young pig is soft and tender.

Compound:

1 kg of lard with meat layer;
2-3 tbsp. l. table salt;
8-10 garlic cloves;
2-3 laurel leaves;
½ tsp. freshly ground black pepper;
150 g onion peels.

Preparation:

We choose lard. It should not be too thick to be easy to roll. It is advisable to use lard with a layer of meat.
We clean the garlic cloves and chop 3-4 pieces. We'll leave the rest for now.
Rub the lard with salt and garlic. We break the laurel leaves finely with our hands and sprinkle them with the lard.
Roll the lard into a tight roll and tie it with strong thread.
To cook the roll we need a deep pan. Use old utensils as onion skins may stain them.
Place ½ of the onion peel on the bottom of the pan, and place the roll on top.
Sprinkle the roll with the remaining onion skins.
Add water. It should cover our roll.
Cook the roll for two hours. The burner level after the liquid has boiled should be low.
Let the finished roll cool.
When the roll has cooled completely, place it in a colander and leave for an hour and a half, placing a small press on top. During this time, all excess liquid will drain. Then we cut the threads.
Chop the remaining garlic cloves and rub them on all sides of the roll. Sprinkle it with freshly ground black pepper.
Wrap the roll in cling film and place in the refrigerator for 2-3 hours.
Before serving, carefully peel the garlic from the roll with a knife and chop it.
Pork lard roll is ready!

In soy sauce

A lard roll cooked in brine with the addition of soy sauce acquires a piquant taste and aroma. At the same time, the snack becomes incredibly soft, tender and juicy. For cooking, it is advisable to use lard not only with the skin, but also with a meat layer. If there is no meat, then a small amount of pork, beef, or chicken can be included in the product.

What ingredients will you need?

List of products needed to make your own treats:

water – 1 l;
bay leaf – 2 pcs.;
table salt – 200 g;
lard – 800 g;
soy sauce – 150 ml;
black and red pepper - to your taste;
garlic cloves – 2 pcs.

Soy sauce can be replaced with liquid smoke. The taste won't change much. If there is no meat layer in the lard, then you will need to take 100 g of pork or beef.

Step-by-step cooking process

Stages of a detailed description of the cooking process:

To create a brine, you will need to pour all the bulk ingredients from the list into the water.
The composition must also be supplemented with soy sauce and mixed.
The lard should be thoroughly rinsed under water and cleaned.
Then the workpiece needs to be sprinkled with salt and a mixture of peppers.
Next, the product needs to be wrapped in a roll and wrapped with thick thread.
The lard must be placed in a deep container and covered with brine. The workpiece must be completely immersed in liquid.
After boiling, the composition should be boiled at minimum heat for 50 minutes.

At the end of cooking, the roll must be cooled and placed in a cool place overnight.

Rules for serving dishes, decoration

Before serving, remove all threads from the roll. The product must be rubbed with chopped garlic cloves and red pepper. Afterwards, the snack needs to be cut into portions.

Stuffed holiday roll

Now let's prepare the stuffed roll. Choose thin lard. The softer its skin, the easier it is to roll the roll.

Compound:

0.8-1 kg of lard;
3-4 peas of allspice;
2-3 laurel leaves;
salt;
dried dill;
carrot;
pepper blend;
100-150 g veal;
2-3 garlic cloves.

Preparation:

We wash and dry the lard. If necessary, trim it with a knife, cutting off all excess.
Salt the surface of the lard and sprinkle with a blend of peppers.
We wash and dry the veal. Cut the meat into small pieces.
Place the meat on one side of the layer of lard.
We clean, wash and chop the carrots into small cubes or circles. Place it on top of the veal.
Peel the garlic cloves and cut into thin slices. Spread the garlic on top of the carrots.
Next, sprinkle everything with dried dill.
Roll the lard with the filling into a roll and fasten it with a strong thread.
Place the roll in a baking bag and tie it.
Place the roll in the bag in the pan, add water, peppercorns and bay leaves.
Cook the roll on the lowest burner level for 1.5 hours.
Then take it out and cool completely.
Place the roll in the refrigerator to harden. Ready!

With filling

Boiled lard roll with skin turns out tender, satisfying and delicious in taste. This is due to the fact that the snack includes a filling of chicken liver and eggs. The offal comes out very aromatic and soft, giving the lard a piquant flavor. This dish can be eaten for breakfast or used as a snack. Also, a cold appetizer is suitable for a festive table and picnic in nature.

What ingredients will you need?

Ingredients needed for cooking at home:

chicken eggs – 110 g;
chicken liver – 500 g;
table salt, seasoning - at your discretion;
fresh lard – 1 pc.

To improve the taste of the finished delicacy, you can additionally use pickles, mushrooms or sun-dried tomatoes as a filling.

Step-by-step cooking process

Stages of the step-by-step cooking process:

The lard will first need to be washed, dried and rolled into a tube. Then the workpiece should be wrapped with thread.
Lard must be stuffed with offal. The liver must first be salted and sprinkled with seasoning.
You also need to add hard-boiled eggs to the roll. The cooked product must be divided in half.
Next, the workpiece needs to be inserted into a cotton cloth and tied with thread.
The product will need to be placed in a container and completely covered with water. The dish should be simmered over low heat for about 4 hours.

Afterwards, the workpiece will need to be removed from the broth and placed under pressure to cool. Then the roll should be placed in the refrigerator compartment for several hours.

Rules for serving dishes, decoration

Before serving the appetizer, the roll must be freed from the threads and cut into portions. Any hot sauce can be used as additional components.

Snack in Ukrainian

This snack is the simplest of lard-based recipes. In order to prepare it, add ground black pepper and bay leaf to the pre-salted lard, squeeze out the garlic.

Roll up, tie tightly and cook for 2 hours. After the time is up, place the semi-finished product on a baking sheet and bake for half an hour. After cooking, drain off the fat, let the finished roll cool, cut into slices and serve.

There are many snacks made from such a simple product as lard. The choice and preference remains with lovers of tasty and satisfying food.

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Useful tips and tricks

To properly and tasty make a roll of lard along with the skin at home, you need to follow useful cooking recommendations:

The dish can be stored in the refrigerator for approximately 7 days. The product can also be frozen. The shelf life of the frozen product is about 30 days.
To prepare the appetizer, it is advisable to use pork meat, namely, pork chop, which contains both meat and a layer of lard. Due to this, the roll will come out much juicier and more tender.
Before cooking, the skin must be thoroughly scraped with a knife to remove all dirt. For these purposes, the product must be placed in cold water for some time. Afterwards, the lard skin should be cleaned.
After cooking, it is advisable to remove the product from the container and wrap it in foil. Once the snack has cooled, it should be placed in the refrigerator for about 24 hours. Thanks to this, the product is well saturated with all the spices. The dish must be served sliced together with mustard or horseradish.
To make it easy to roll the lard, the product must be thin and have a soft skin. If the product is thick, then you will need to cut off a small part of the fat.
For cooking, it is better to take a small piece of rectangular lard, weighing up to 1 kg.
To obtain a soft and tender roll, it is recommended to buy lard from a young animal. At the same time, the snack will be juicy.
If the product of an old animal is used for baking in the oven, then such lard must first be steamed or in a saucepan in water.
The thread for tying the workpiece must be dense and thick. If you use a thin thread, it will cut into the meat.
To give the appetizer a smoky smell and taste, the dish can be supplemented with liquid smoke.

Lard roll with skin is a tasty, satisfying and very nutritious delicacy that can be prepared both on weekdays and served on a holiday. There are a large number of options for making snacks. The product can be made in a sleeve, in a bag in a slow cooker, or in an oven. To improve the taste, the dish can be boiled in onion peels, soy sauce and along with the filling.

Pork lard recipes with photos and detailed instructions

There is an opinion that lard is a favorite product of representatives of Ukrainian nationality. Indeed, Ukrainians can boast of a lot of recipes for preparing and salting delicious homemade lard. However, bacon is often eaten in Russia, Germany, Italy, Poland, America, and the Balkans. Each nation can tell its own ways of preparing lard: it is salted, smoked, boiled, baked, added to other dishes, flavored with spices.

Pork lard is an extremely healthy product. It contains arachidonic acid, which is necessary for the body to build new cells and synthesize hormones; it normalizes the functioning of the heart and liver, helps maintain tone, and prevents the development of atherosclerosis. Contrary to erroneous belief, arachidonic acid does not disrupt, but normalizes cholesterol metabolism. Selenium contained in lard prevents the development of cancer. Compared to butter, lard contains 5 times more biologically active substances.

Lard is an excellent source of energy. 100 g of lard contains 780 kcal - 3 times more than meat! Northern peoples know this, so they always eat a piece of lard in the morning to increase the body’s heat production. When consuming lard, you do not have to worry about infection with helminths - they do not live in it, unlike meat.

The best recipes for salting and cooking lard are presented on the pages of our website.

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