How to fry lard

Recipe for fried lard with onions

To prepare such a recipe as fried lard with onions , you don’t need a lot of time and ingredients. Cut fresh lard into cubes, add salt and pepper and place in a frying pan. Fry the lard over medium heat until slightly golden brown. Add onions cut into half rings to the lard. Fry everything until the onion turns golden brown. Fried lard with onions is ready and can be served.

Juicy and fatty lard with onions is an ideal men's snack. The dish is very simple and can be prepared in a matter of minutes; you will need a minimum of ingredients, and if you don’t have time to prepare an appetizer, then lard with onions is an ideal option.

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How to fry lard the Bulgarian way

Products

Lard - 500 grams Leeks - 400 grams Bell pepper (red) - 2 pieces Ground red pepper - 1 gram Ground black pepper - 2 grams Parsley - 1 bunch Salt - to taste

Food preparation

1. Cut half a kilo of lard into pieces 5 millimeters thick. 2. Peel and cut 400 grams of leeks into slices. 3. Wash 2 bell peppers, remove the core, remove the seeds, cut into rings 0.5 centimeters thick. 4. Chop the parsley.

How to fry lard in Bulgarian style in a frying pan

1. Place pieces of lard in a heated dry frying pan, add salt, fry, stirring, over medium heat for 10 minutes until golden brown. Then place the fried lard on a plate. 2. Place onion in a frying pan with rendered fat and fry over low heat for 5 minutes. Then sprinkle the onion with red ground pepper and stir.

How to fry lard the Bulgarian way in a slow cooker

1. Place pieces of lard into the multicooker bowl and add salt. Cook in fry/deep-fry mode for 15 minutes, stirring with the lid open. Then put the lard on a plate. 2. Place onion, cut into rings, into the bottom of the multicooker bowl into the fat remaining from the lard. Fry for 10 minutes in fry/deep fry mode with the lid open. Then sprinkle with red ground pepper and stir.

How to serve fried lard the Bulgarian way

1. Place the fried onion on a plate with lard, sprinkle everything with ground black pepper. 2. Decorate the dish with bell pepper rings and sprinkle parsley on top.

cooking method

Fried lard with onions is very quick to prepare. You will need lard, it is better to take lard with a layer of meat, it will be tastier. Anyone can cook this simple dish. Salo is an excellent men's snack. Tender fried lard can only be obtained from a piece of soft lard that does not have hard veins. You need to choose lard that is not too thick; if it is thick, this indicates that the lard is old, and it is better to take a piece of medium thickness. To fry lard, it is best to take a frying pan with a thick bottom. 1. Take lard and start frying the lard in a heated frying pan. There is no need to grease the frying pan with oil. The lard will begin to fry and release its fat during frying. 2. Take a large onion, you need to take a sweet variety of onion, then it will give an interesting sweet taste to the lard. Peel the onion, wash it, and cut it into medium-thick strips. When the lard begins to brown, add the onion. Stir frequently, as the onion cooks quickly and may burn. 3.In the last seconds of frying, add salt and pepper to taste. 4. Lard is best served with young potatoes and herbs. Garlic is also ideal for lard. Black bread will be very helpful.

With the arrival of cold weather, it becomes especially difficult to stay slim, since the body stubbornly demands something nourishing and tasty. And knowing how delicious it is to fry lard or fatty meat in a frying pan at home, it is impossible to resist the temptation to arrange such a “belly feast” for yourself. Of course, getting carried away with a menu that is too high in calories is not healthy, but sometimes you can still allow yourself to give yourself some slack and try a forbidden tidbit.

And since you’ve decided to please yourself (or your loved one) with a juicy roast, you need to learn how to cook it deliciously. This is not at all difficult, the main thing is not to make a mistake in choosing a product and take your favorite non-stick or thick-bottomed frying pan out of the cupboard.

How to fry lard in a frying pan in Bulgarian style

We invite you to try an original recipe for frying your favorite product with fresh sweet pepper. This vegetable will add lightness to a rather high-calorie spicy treat, and leek will add a unique aroma. The dish goes well with boiled crumbly potatoes.

Ingredients

• Lard with meat cut – 500 g.
• Fresh leek – 400 g.
• Fresh sweet pepper – 2 red fruits.
• Parsley (greens) – 1 bunch.
• Ground black pepper – 1/3 tsp.
• Hot red pepper – a pinch.
• Salt - to taste.

How to fry lard in a frying pan at home: original recipe

• In this case, fresh unsalted lard should be cut into small bars 5 mm thick and 1-2 cm wide.
• Salt them and season with a mixture of peppers. Place the slices on a heated frying pan and fry until golden.
• Remove the rich base of the treat with a slotted spoon, let the excess fat drip off and place it on a wide plate.
• We have melted fat left in the frying pan - in it we fry the aromatic onions, cut into thin rings, until soft. This will take about 5 minutes.

After frying the onions on the lard, place thin rings of fresh pepper on top. The second option for serving vegetables is to hold it in a frying pan for 2-3 minutes in the remaining fat. The pepper should be half raw.

Sprinkle the treat on top with finely chopped parsley and serve hot. Separately, serve peeled potato tubers boiled in salted water. There is no need to fill them with oil.

To feed your family a hearty lunch or dinner, you don’t have to be a highly qualified chef. Having learned how to deliciously fry fresh lard in a frying pan at home, we take a piece of peritoneum out of the freezer and start cooking. Just a few minutes - and appetite-stimulating meat aromas will begin to be heard from the kitchen, which no one will be able to resist...

Which lard to choose for frying

Tender frying can only be obtained from a piece of soft lard that does not have hard veins.

If given a choice, it is advisable to use that part of the pork carcass where the layer of white fat is interspersed with meat inserts.

You should not buy fat that is too thick - most likely, it was obtained from an older animal, which means that the likelihood of having the same hard veins in it increases.

Of course, it is best to choose a product during the tasting process, because by taste you can determine both its softness and the presence of foreign flavors. A conscientious seller will always let a potential buyer try the salsa. If he flatly refuses to do this, it is better to look for a more accommodating owner...

Description of preparation

Such a simple dish as fried potatoes with lard does not always turn out appetizing and tasty. Instead of solid, golden slices that are crispy on the outside and tender on the inside, they often end up in a crumbly mess in the pan. Either the potatoes turn out too dry, or they burn or drown in excess fat.

To achieve good results in preparing this simple dish, you need to know how to properly fry potatoes in lard.

Recommendations from experienced chefs:

1. There should be enough fat in the pan - 1.5-2 cm above the bottom. If there is a deficiency, the dish will turn out dry, and if there is an excess, it will be tasteless.
2. Before laying out the vegetable slices, you need to thoroughly heat the pan. To check if the fat is ready for frying, place one slice in the pan. If you hear a hiss and bubbles form around the slice, it means it’s time to pour out the potatoes.
3. Proper cutting of the tubers will ensure their uniform and quick frying. Cut the potatoes into thin slices, strips or bars. First, the tuber is cut into plates 1 cm thick, then the plates are crushed into strips of the same thickness.
4. From placing the vegetable slices in the pan until the first stirring, wait 5 minutes. Thanks to this, a protection in the form of a golden brown crust is formed on the slices, which preserves their structure.
5. Salt is poured into the potatoes 5-7 minutes before turning off the gas. If you add salt right away, the vegetable will release juice and the slices will stick together during frying or turn out crumbly.
6. To keep the slices intact, do not cover the potatoes with a lid while frying. The bottom layer is already steamed well, and periodically stirring the layers allows the slices to steam and fry evenly.

You need to fry the potatoes in lard for 25-30 minutes. 1 kg of vegetables yields 5-6 servings. The calorie content of the dish is 650 kcal per 100 g.

Potatoes with lard are not fried in large quantities or in advance. It is prepared immediately before use and in such a volume that nothing is left after eating.

How to fry lard with eggs

Products

Lard - 100 grams Chicken egg - 2 pieces Salt - to taste

How to fry lard with eggs in a frying pan

1. Cut 100 grams of lard into pieces 0.5 centimeters thick. 2. Place pieces of lard in a heated dry frying pan, add salt, and fry over medium heat on both sides for 5 minutes on each side. 3. Pour 2 eggs into the pan, fry for 3 minutes on one or both sides.

How to fry lard with eggs in a slow cooker

1. Place pieces of lard into the multicooker bowl; do not close the multicooker lid.
Set the frying/deep frying mode, cooking time 15 minutes. 2. Then pour 2 eggs into the bowl, cook in fry/deep-fry mode for 5 minutes with the lid open. With the arrival of cold weather, it becomes especially difficult to stay slim, since the body stubbornly demands something nourishing and tasty.
And knowing how delicious it is to fry lard or fatty meat in a frying pan at home, it is impossible to resist the temptation to arrange such a “belly feast” for yourself. Of course, getting carried away with a menu that is too high in calories is not healthy, but sometimes you can still allow yourself to give yourself some slack and try a forbidden tidbit. And since you’ve decided to please yourself (or your loved one) with a juicy roast, you need to learn how to cook it deliciously. This is not at all difficult, the main thing is not to make a mistake in choosing a product and take your favorite non-stick or thick-bottomed frying pan out of the cupboard.

How to cook potatoes with lard in a frying pan

The process of frying potatoes with lard consists of several stages:

1. Cut the lard into arbitrary pieces: the size does not matter, the main thing is that all the pieces are the same in length and thickness. There is no need to trim the skin.
2. Wash the peeled tubers in cold water and dry with paper towels.
3. Chop the potatoes into equal strips, place on a towel and dry.
4. Place slices of lard onto a hot frying pan. Reduce the gas level to a minimum and hold the lard until the fat is rendered for 7-10 minutes, stirring it occasionally with a spatula. You should not render fat over high heat - it will burn quickly, and because of this the taste of the potatoes will become unpleasant.
5. When the required amount of fat has been rendered, the gas increases to ensure that the fat is thoroughly heated.
6. After this, the potatoes are laid out and distributed over the bottom in an even layer. Gas is reduced to medium level.
7. The vegetable slices are mixed no more often than every 3-5 minutes. This is done with a wide spatula: the layer of straw is lifted and turned over to the other side so that the raw (or light) part of the vegetables appears in the hot fat.
8. After 15-17 minutes of cooking, the dish is stirred every 1-2 minutes. If the ingredients include onions, finely chop them and place them in the pan at this stage.
9. When the potatoes are ready to taste, add salt, pepper, spices and mix. After 5 minutes the gas is turned off.

Fried potatoes with lard are served immediately after cooking, because after cooling the taste of the dish deteriorates. Leaving the slices in the pan will quickly absorb excess fat, making them soft.

How to fry lard in a frying pan: recipe with onions

Ingredients

• Unsalted fresh lard – 200 g + –
• Large onions - 3 pcs. + —
• Salt - 1/4 tsp. + —
• Ground black pepper - 1/4 tsp. + —

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Step-by-step preparation of fried lard in a frying pan

Having selected a piece of the semi-finished product with layers of meat, we begin cooking. Just a few minutes and you can enjoy this forbidden, but so fragrant treat!..

It must be eaten hot, because in a frozen form it loses its gastronomic appeal.

1. Armed with a sharp knife, cut the bacon into small, equal-sized slices. Their thickness should not exceed 0.5 cm.
2. We remove the husks from the bulbs and cut them into half rings of 2-3 mm.
3. Place the frying pan on the fire and heat it for 1-2 minutes.
4. Place the fatty slices in a single layer on the dry bottom. The question arises of how long you need to fry the lard in a frying pan so that it does not burn and at the same time has time to fry. It is enough to hold pieces of the specified thickness on one side for 3-4 minutes and turn them over.
5. Immediately add the onion to the frying pan and immediately pepper and salt the almost finished treat. Left unattended, the onion has a “habit” of quickly burning. To prevent this from happening, the frying must be constantly stirred.
6. The indicator of readiness is the coating of juicy slices with a double-sided blush and softening of the onion half rings.

It is best to serve the aromatic treat with boiled potatoes in their skins, green onions and black bread. Consolidation!

Fried potatoes with lard: recipe with photo

It is difficult to imagine lunch or dinner in the countries of the former USSR without potatoes. Potatoes are by no means second bread, and the number of recipes using this product exceeds several hundred.

Potatoes go well with any salted and fresh vegetables, meat, fish, dairy products, and eggs. But the most delicious dish has been fried potatoes with lard since ancient times.

Those who are watching their figure, counting calories and generally trying to lead a healthy lifestyle should be careful with this dish. Fried potatoes contain a lot of fat, so daily consumption should be limited.

Innings

An appetizer made from fried lard must be served hot, as it loses its taste when it cools. Boiled potatoes are usually used as a side dish, which is most compatible with this animal product. Bell peppers and parsley not only decorate the dish, but also add richness to it. You can also get an excellent combination if you serve baked lard with black Borodino bread.

Pork lard is popular when cooked at home. It is filling and tasty, and frying is easy and doesn’t take much time. This appetizer can be served not only for lunch or dinner, but even for breakfast. Properly prepared lard will please your household and surprise your guests.

Ingredients for potatoes with lard and onions

The simplest and most delicious recipe is fried potatoes with lard and onions. This dish can be prepared by any housewife, even an inexperienced and beginner. So, for the recipe you will need:

• potato tubers - 3 pcs. medium size or 6 pcs. small;
• pork fat - 40-60 g;
• 1 medium onion;
• vegetable oil - 2 tablespoons;
• salt;
• greens (dill).

The ingredients presented are enough for 1 serving of the finished dish, so as the number of guests increases, you need to increase the number of products. The approximate cooking time for the recipe for fried potatoes in lard is about 25-30 minutes. If we talk about the calorie content of the dish, it is quite high - 650 kcal, where the main part of the calories is pork lard.

Preparing to cook potatoes

Before you start frying, you should prepare the potatoes, onions and bacon as follows:

• Potatoes must be peeled with a vegetable peeler or knife. Cut it into slices or strips (to taste). The main thing is that the pieces are not very large or very small. If the pieces are large, the potatoes may not be cooked and may remain raw inside. If the pieces are very small, then the likelihood that the dish will burn or lose its shape increases several times.
• Peel the onions and cut them into rings or half rings, as you like. You can add more onion, as it will not spoil the fried potatoes with lard, but will improve its taste.
• Cut the pork fat into small cubes or slices so that after rendering the fat, crispy cracklings remain.

Cooking potatoes with lard and onions

Once the food is prepared for frying, you can begin the main steps. The first step is to render the fat from the bacon.

• Place pieces of pork fat into the frying pan and begin to heat until fat appears and the lard has a golden crust.
• As soon as the fat has appeared and the lard has acquired a golden color, you can lay out the potatoes.
• Important: the potatoes must be stirred so that nothing burns and spoils the taste.
• Fry the potatoes until they acquire a light golden hue and only then add the onions.
• The dish is considered ready when both the potatoes and onions acquire a golden hue, and the potato pieces become soft, without a raw taste.
• The final stage is decorating a plate of fried potatoes with lard and herbs. For this it is better to use aromatic dill.

These potatoes can be eaten as an independent dish or used as a side dish. For an appetizer, a salad of fresh vegetables with parsley, green onions and dill is suitable.

Preparation

In order to properly fry delicious lard, you will need a frying pan with a thick bottom or a non-stick coating. It is heated over medium heat without adding oil. Place the prepared pieces on the bottom, placing them in one layer to make it easier to turn over. The product must be peppered and salted, then fried for about five minutes over low heat. Turning the lard over, cooking continues until a golden layer forms. It is necessary to take into account the fact that the lid should not be closed, since the slices under it will be boiled and not fried.

You can fry pork fat not only in a frying pan, but also over a fire. This preparation is more suitable for a picnic, where burnt coals remain. The slices are strung on a skewer in the form of a kebab and baked for about five minutes until golden brown. This method involves constantly turning the skewer, otherwise the product can quickly burn. The dish turns out juicy and very aromatic.

With onion

Lard in a frying pan with onions is a classic homemade recipe. Pieces of raw bacon are placed in a heated bowl and fried for about ten minutes, constantly turning over. Then add onion rings and add salt to the appetizer. Cook the ingredients for the same amount of time, remembering to stir. When the onion acquires a golden hue, the dish is considered ready.

At home

You can get a delicious dish at home by frying fried bacon or cracklings, which are crispy, greasy pieces. This ingredient perfectly complements the taste of borscht, dumplings or round potatoes.

For this recipe, it is better to take fatty bacon, but with layers of meat. It is necessary to wash it, dry it and cut it into two-centimeter bars. It is recommended to fry the product in a deep frying pan or thick-walled pan. First, cooking takes place over low heat with the lid closed until all the fat has been rendered.

Advice! To prevent the greaves from burning, you need to stir them constantly, and you can also add a small amount of water.

For one kilogram of lard you will need approximately one hour of frying. When the slices become dry, place them in a colander so that excess fat can drain off. You can store the roasts in the freezer for several months.

With eggs

Chop fresh lard, place in a dry frying pan and add salt. Fry for five minutes on each side over medium heat. Then add the eggs and continue baking until done (about three minutes). For one hundred grams of pork fat, it will be enough to use two eggs. The dish can be supplemented with herbs at the end.

Ukrainian fried potato recipe

Since fried potatoes are considered a dish of Eastern European countries, each country has its own traditional recipe. The Ukrainian recipe for fried potatoes with lard was no exception. A photo of the finished dish can be seen below.

To cook potatoes in Ukrainian, you will need:

• potatoes - 1 kg;
• ready-made melted cracklings - 50-70 g;
• lard for frying - 50 g;
• 3 medium-sized onions;
• salt - 1-2 pinches;
• fresh lard.

The prepared dish from the listed products is enough for 4 servings. Approximate cooking time is about 30 minutes.

Stages of cooking Ukrainian potatoes

In order to make fried potatoes with lard, you must first prepare the vegetables and lard for frying.

• Wash the potato tubers and peel them.
• Cut the potatoes into strips or bars.
• Wash and peel the onions.
• Cut it into rings, half rings or small cubes.
• We take fresh lard, cut it into cubes and fry it in a frying pan. The pan should be hot.
• Potato and onion pieces are separately fried in melted lard for frying.
• Then mix the potatoes, onions and cracklings in one pan.
• Add salt, mix and place in the oven until cooked. You will need a temperature of 120 degrees and 5-7 minutes of time.

The finished dish can be served, garnished with herbs or a salad of fresh vegetables. Or what you like to eat along with fried potatoes with lard, the recipe with a photo of which was described above.

Unusual recipe for potatoes with smoked lard

A very interesting recipe for the same potatoes fried in a frying pan is potatoes with smoked lard. For preparation you will need:

• about 8 small potatoes;
• 8 medium-sized pieces of smoked lard;
• salt to taste.

Preparing the dish will take only 30 minutes. Since smoked lard has more calories than fresh lard, 100 g of potatoes with lard will have 680 kcal.

So, we will divide the whole process into stages:

• The potatoes are peeled and cut into thin slices.
• Peeled and cut potato pieces are washed under cold water.
• In order for the pieces to dry, they are placed on paper napkins or towels.
• Smoked lard, which will give the dish an exquisite aroma and taste, must be cut into long strips.
• Carefully place the lard in a hot frying pan, reduce the heat to medium, and melt the fat until pieces of smoked lard float in the fat.
• Then pour the potato slices into a frying pan with lard and fry over high heat. There is no need to cover with a lid so that the moisture evaporates faster.
• As soon as the potatoes are fried and golden on one side, stir and turn over on the other side.
• Fry until evenly golden brown, stirring constantly.

All! The recipe for fried potatoes in lard is simple, and the result is simply delicious. The dish can be served. If desired, you can decorate a plate with potatoes with a sprig of dill and fried egg.