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

Is there a product more beloved than boiled lard? There is probably no person who would not love to feast on such a dish. At the same time, there are hundreds of ways to prepare it. And it’s hard to say which recipe is the most delicious. After all, each has its own zest that makes it unique. We offer several of the most popular cooking methods.

Boiled lard - the most delicious recipe

Using this recipe, you can deliciously prepare even very thin lard without layers of meat, but in this case you will need one more additional ingredient - chicken breast. You can use absolutely any spices for the dish, focusing on your family’s preferences.

Ingredients:

• 2000 g of thin pork lard without meat layers;
• 400 g chicken breast without skin;
• 100 g carrots;
• garlic, salt and spices to taste.

Recipe for making boiled lard step by step:

1. Divide a piece of lard into plates that will be convenient to roll into a roll. Season each piece obtained well with salt and spices, and place thin slices of garlic and carrot slices on top.
2. If the lard does not have a meat layer, place plates cut from chicken breast on top, which is also salted.
3. Roll the lard plates into rolls, tie tightly with threads and boil in boiling water over low heat for about one and a half to two hours. To preserve meat and fatty juices, you can place the roll in boiling water, after hiding it in a food bag.

Video - How to dry-salt lard

The author of this video took a very responsible approach to salting lard. He will explain everything to you, from choosing seasonings to tasting the finished product. I offer you this video for viewing. It will be especially useful for those who are preparing this dish for the first time!

Salted lard is an excellent appetizer for any feast. And just at dinner, put it on bread and eat a plate of borscht! What could be more beautiful?!

Of course, you can buy it at the supermarket. After all, the choice is now very large. You may even be able to find very tasty salted lard in store windows. But it will cost accordingly! It is much more profitable, tastier and healthier to make it at home.

If you have homemade lard, then that's even better. You can definitely know that it is fresh and of high quality. But you can also buy it, the main thing is to choose a good one.

I hope my selection helped you and your product will turn out very tasty and tender! Take the article to your social networks so as not to lose it when you want to add more salt!

Come visit us more often! I wish you success! See you soon!

Today we will look into a seemingly common question. I suggest salting the lard so that everything turns out great. To make it extraordinarily tasty, and of course soft, it’s also important. To do this, you need to know some nuances and tricks that will easily give you the desired effect. Do you think this is impossible to do at home? You are wrong.

We will figure it out and experiment, because there are many recipes, and each one will suit their own. For example, I like it dry salted, but my mother likes it in brine. In general, our dad prefers to eat lard with a certain smoky flavor, which can be obtained by cooking it in onion skins.

How do you usually salt? Write your comments below the article.

I would like to note right away that it is better to take lard from the abdominal cavity or back, and so that there are layers of meat. And of course, if it is grown by farmers or a grandmother in the village, that is, your own homemade one, you will not find a tastier option for pickling. Because it will be without chemical additives and other nonsense and preservatives. And the skin will be soft and delicate, and also very thin, which will undoubtedly please you.

In onion skins

Lard boiled in onion peels is not only tasty, but also very beautiful, thanks to its golden hue. But so that the broth you use does not spoil your favorite pan, you should choose a vessel that is easy to clean.

Proportions of all necessary products for preparing delicious lard:

• 800 g lard with meat layer;
• 1500 ml filtered water;
• 15-20 g of onion peel (from about 7-8 medium onions);
• 225 g salt;
• 25-30 g garlic;
• 5 medium bay leaves;
• 5 peas of allspice;
• 3 g pepper mixture.

Sequence of actions:

1. Bring the saline solution to a boil. Wash the onion peel thoroughly, place it in boiling water and boil for 5-7 minutes.
2. Cut a piece of lard into three or four equal parts and place it in a saucepan with boiling husks. Boil for 10 minutes after boiling, and then keep in brine for another quarter of an hour, turning off the stove. Lard from the back, sides and belly is perfect for boiling, as it is softer, more tender and more pliable.
3. Remove the lard from the pan and cool under pressure. Chop the garlic into small cubes, break the bay leaves, crush the allspice peas with the back of a knife.
4. Mix all prepared spices. Make slits in the pieces of lard and rub them generously with spices so that they get into the slits. Wrap each piece in foil and place in the freezer. Serve the lard by cutting it into thin slices.

Boiled smoked lard

Everyone will agree that lard prepared with your own hands at home is not only much tastier than store-bought, but also healthier. Indeed, in this case, no flavor enhancers, stabilizers or other additives are used for cooking. Cooked-smoked lard is not only surprisingly tasty, but also looks beautiful.

To prepare you will need:

• kilogram of lard;
• water – 4 liters;
• salt – 100 gr.;
• laurel leaf;
• peppercorns;
• foil;
• metal container;
• fruit tree sawdust.

Cooking process:

1. Put bay leaf, salt, pepper into the water and boil.
2. Put lard there and boil for fifteen minutes. Remove the product from the pan and place it in a bowl or on a board until it cools.
3. Take a dry metal container (you can use a cauldron or a saucepan with thick walls). Place sawdust on the bottom.
4. Place some kind of lattice stand over the wood chips. Next you need to put foil and lard on it. Cover with a lid and place on very low heat. Smoke for 30-40 minutes.
5. After this, the fire must be removed, the container must not be opened, but left as it is until it cools completely, about eight hours. Serve thinly sliced ​​on a platter, you can garnish with herbs.

When smoking lard, it is very important that the lid fits tightly to the vessel. Smoke should not come out.

Cooking technology in a bag

Since the heat treatment of the product with this method of boiling occurs without access to water, its juices remain in the lard, and the spices give their full aroma to the dish. Depending on the thickness of the piece, the cooking time can take up to 4 hours, but the active actions of the housewife are reduced to a minimum.

What you will need during the preparation process:

• 400-500 g lard;
• 30 g garlic;
• a mixture of peppers and salt or ready-made lard seasoning;
• 3-4 bay leaves;
• two or three plastic bags or a baking sleeve.

How to cook lard in a bag:

1. It is better to take lard in one piece, which should be washed well and dried with paper towels.
2. Prepare a spicy rub for lard. To do this, press the garlic cloves through a press, combine with salt and powdered spices.
3. Use the resulting rub to thoroughly coat the piece of lard on all sides. Additionally, you can make punctures in the lard in several places and stuff them with spices.
4. Place bay leaves in a bag, lard on them, sprinkle the remaining spices on top and tie it tightly. To prevent water from getting into the bag of lard, you should use several layers, which should be placed in a baking sleeve.
5. Fill a large enough saucepan with water, put lard in a bag so that it does not touch the bottom, and put on fire. After the water boils, cook the lard for 1.5-2 hours. Then remove from the stove and leave in water until completely cooled.

How to salt lard

At home, lard can be salted in three main ways:

1. Just rub with salt. In the classic version, garlic and pepper are also added, which give the dish a spicy taste and aroma. Dry cooking is quick and easy. It is suitable for those who do not like to spend a lot of time in the kitchen. But it is worth remembering that such lard can be stored for no more than a month.
2. Place in brine . This is a more labor-intensive process: first, the brine is boiled, then lard is soaked in it, and then stuffed with spices. But the work will pay off in full: the product turns out to be very delicate and can be stored for about a year.
3. Cook . Use this method if you doubt the quality of the product. Cooking will help get rid of most parasites and bacteria. In addition, such lard will turn out to be very soft and will be stored for up to six months. And if you cook it with onion skins, it will taste like smoked meat.

By the way, no matter what method you choose, you will need to store the finished lard in the freezer.

Boiled lard with garlic

Garlic and lard are a classic combination that is found in many dishes.

For this option, snacks you need to take:

• 500 g lard with meat layer;
• 1000 ml of drinking water;
• 100 ml table vinegar;
• 30 g salt;
• 3 bay leaves;
• 8 peas of allspice;
• 3 g ground black pepper.

Separately prepare garlic dressing from:

• 30 g garlic;
• 30 g ground black pepper;
• 30 g fine table salt.

Progress:

1. Add spices, salt and vinegar to a bowl of water. Put on fire to boil. Divide the lard into three or four identical pieces, which are boiled for 45 minutes in a boiling marinade.
2. Remove the finished lard from the brine and cool completely. Mix the garlic passed through a press with salt and pepper. Coat the cooled pieces with the resulting dressing, wrap them in cling film and put them in the refrigerator. The next day the product is absolutely ready for use.

How to salt lard quickly using a dry method

Today I told you that only coarse, non-iodized salt is suitable for salting lard. Forget about it if you want to enjoy salted lard sooner. Fine salt with iodine quickly salts the product. But such lard is not suitable for long-term storage.

1. This method is very simple. While the classic dry salting of lard involves large pieces, the express method involves cutting the lard immediately into thin pieces, as when serving.

2. Prepare a mixture of salt and favorite spices. Stir well. As spices, I often use freshly ground peppercorns, cloves, coriander, and dill seeds. You can’t do without black or red ground pepper.

3. Garlic with three graters or a fine press.

4. First, immerse each slice of lard and dip it into the dry mixture on all sides. We put them in a stack on top of each other immediately in the bag. Wrap tightly and leave for 3-5 hours in a warm place so that the lard seeps out a little.

5. Now remove excess salt from the pieces and rub them with garlic. Place in the refrigerator until it cools down.

That's all, lard can be served. This method is good when you are planning a feast the next day, but you haven’t had time to salt the lard. This way it also turns out very tasty. And most importantly, it is very simple. But this kind of lard is not suitable for long-term storage. Therefore, do not cook it a lot unless you eat it all at once.

In a slow cooker with spices

Thanks to the peculiarities of heat treatment, boiled lard in a slow cooker turns out incredibly tender. The final product can hardly be called boiled; it is more like stewed lard.

Of course, spices can be purchased in a ready-made mixture or assembled yourself:

• 500 g undercut or lard from the side;
• 70 ml cognac;
• 10 g garlic;
• 20 g salt;
• 5 g pepper mixture;
• 5 g paprika;
• 5 g dried tomatoes;
• 4 black currant leaves;
• 4 sprigs of parsley;
• 3 sprigs of cumin (coriander or fennel).

Sequence of processes:

1. Rub a piece of lard with a mixture of peppers, salt, paprika and dried tomatoes. Place in a multicooker bowl and leave in a cool place for at least an hour.
2. Next, return the multi-pan to its rightful place, pour cognac over the lard, sprinkle with chopped spicy herbs (currants, parsley, cumin). Close the lid tightly and cook for 40 minutes in the “Pilaf” or “Baking” mode.
3. Rub the finished and completely cooled lard on all sides with chopped garlic.

Nutritional and energy value:

Ready meals
kcal 12055.1 kcal	proteins 40.6 g	fat 1335.4 g	carbohydrates 20.9 g
Portions
kcal 1205.5 kcal	proteins 4.1 g	fat 133.5 g	carbohydrates 2.1 g
100 g dish
kcal 310.7 kcal	proteins 1 g	fat 34.4 g	carbohydrates 0.5 g

Lard boiled in soy sauce

This recipe is also called “Japanese-style lard.” Whether this dish was born in Japan or is it a delicacy of our housewives, but lovers of unusual combinations will love this appetizer.

For lard in soy sauce you need to prepare:

• 500 g lard;
• 20 ml regular soy sauce;
• 120 ml dark soy sauce;
• 60-80 ml rice wine;
• 50 g sugar;
• 500 ml water for soy marinade;
• 30 ml vegetable oil;
• 30 g ginger root;
• 10 g green onions.

Cooking method:

1. First boil a piece of lard in a sufficient amount of water by lowering it into boiling water for five minutes. Then take it out and cut it into pieces three by five centimeters.
2. Fry finely chopped green onions with chopped ginger in a small amount of vegetable oil so that the spices give it their aroma. Then pour in water, rice wine, soy sauce and sugar. Stir the mixture well and bring to a boil.
3. Place small pieces of lard into the boiling soy marinade and cook them first for five minutes on high heat, and then for another 2-2.5 hours on low.

Dry salting lard at home is delicious

This option assumes that all products are taken solely by eye; if you do not trust it, then refer to the previous salting method. Because it looks like this one. In the description I wrote down the proportions of the ingredients; they do not differ significantly in each recipe.

We will need:

• lard, bacon - 2 kg
• salt - 4-5 tbsp and plus as much as needed
• ground red pepper - 1 tsp and allspice - 10 pcs.
• garlic - 12-15 cloves

Stages:

1. Start cooking by cutting the lard. Chop it into pieces 5cm x 5cm thick.

2. Peel the garlic and start working, swirl it in a blender bowl or use a garlic press. Place this paste in a cup. Crush the peppercorns in a mortar.

3. Then combine all the products together, this is garlic, and two types of pepper and salt. Stir.

4. Now take a bowl or saucepan and line the bottom with aromatic garlic paste. Coat the pieces of lard with it and place them here. Next, fill the rest of the space with coarse salt.

5. Cover the saucepan with a lid and leave it in the refrigerator for 10 days. Before you eat this snack, shake off all unnecessary pieces, cut into thin plastic pieces and eat to your health! Bon appetit!

That's all, my dear friends. I hope that you were completely delighted with these recipes and learned how to salt lard to the delight of everyone. Now you are not afraid of any stress, because it gives such an influx of strength and renews brain tissue. This product has a whole bunch of healing properties, I won’t write about them, some other time.

• Author: Maria Sukhorukikh
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Boiled brisket with meat layers

Pork belly is perceived by most housewives only as a product for frying. But if you choose the right product and boil it with spices, you will get a dish that is in no way inferior to expensive deli meats and, of course, much healthier than store-bought sausages.

Brisket is ideal for boiling, in which the amount of fat and meat layers is the same or approximately equal.

For home-style boiled brisket you need to take:

• 800 g pork belly with meat layers;
• 2000 ml water;
• 150 g salt;
• 2-3 bay leaves;
• 3-5 black peppercorns;
• 2-3 peas of allspice.

Additionally, you will need spices for coating the already boiled product:

• 25-35 g of garlic passed through a garlic press;
• 5 g ground black pepper;
• 5 g ground red pepper;
• 5 g dry adjika or spices to taste.

Algorithm of actions:

1. Boil water with salt and spices. Dip the brisket into it and boil for 40-45 minutes. Then turn off the heat and leave the brisket to cool in the pan along with the water.
2. Remove the cooled brisket from the brine, pat dry with a paper towel and coat with a mixture of spices and minced garlic, place in a container that closes tightly, and leave in the refrigerator overnight or at least a couple of hours.

Salt lard with spices in a jar using dry salting

You can add salt to the lard in a jar. The principle is simple - a good piece of lard is rolled in your favorite spices and stored in a jar. You will find out more now.

Ingredients:

• Salt
• Ground pepper
• Cumin or dill seeds
• Mixture of ground peppercorns
• Salo

Preparation:

1. The most important thing in this matter is to choose good lard. If you have it at home, then there can be no quality issues. If you buy, then choose one that is soft enough, but not loose, with an elastic but delicate peel.

2. In a wide bowl, combine salt with all the prepared seasonings. Stir well. Take their ratio to taste. The lard won't take any more anyway, because we'll be rolling it.

3. Cut a piece of lard into smaller pieces, about 3x7 centimeters, so that it is better salted.

4. Roll each piece in spices. We also prepare a clean jar of suitable capacity. Arrange the crumbled pieces in the first layer. Sprinkle with a mixture of salt and spices and lay out the second layer. Do this until the lard runs out. It is not necessary to lay it too tightly so that air can circulate.

5. Close the jars with clean lids and put them in the refrigerator for about 3 or 4 days.

After 3 days it will be ready, but lightly salted. After 4 days more saturated.

Method of cooking in a jar in the oven

Boiled lard, cooked in a jar in the oven, turns out very tender. Even the taste and aroma of garlic after being in the oven becomes more tender, not so hot and vigorous.

Cooked lard for five minutes. Five-minute lard is incredibly delicious!

It's easy and quick to prepare. The skin is soft, the fat is aromatic, juicy, melts gently on the tongue, everyone eats the “murcha”. Gives strength without Viagra with a bang :-)! Without further ado, I begin to describe the preparation, otherwise my mouth is watering from the memories of the deliciousness.

How to pickle lard quickly and tasty: a five-minute recipe

Let's make the marinade.

Pour water into the pan at the rate of 1 liter of water for 1 kg of meat/lard.

Add: 4 tbsp. l. salt, allspice and black peas 4 pcs. or to taste, 3-5 bay leaves. Bring water with spices to a boil.

In the meantime, simply prepare the lard or brisket for salting: scrape off the coating on the skin and sides with a knife, rinse and dip in boiling brine for 5 minutes. As soon as the water and lard boil, be sure to remove the scale.

5 minutes have passed, we take out the lard and make cuts with a knife. Finely chop the pepper (red/black) and garlic (1 head) and fill the punctures in the lard with this mixture. Additionally, rub the entire piece with this paste.

Another note: options for flavored salting of lard

1) a mixture of peppers and garlic can be added at the very end of cooking - when you turn off the heat. Just let the meat steep in the spices and boiling water.

2) If you want a smoked look, then add a couple of handfuls of onion peels and boil them 15 minutes before adding spices and adding lard to boiling water.

Now wrap the fully prepared lard in foil or parchment and put it in the freezer.

After 8-12 hours, you can eat, enjoying the tenderness and aroma of your own and so quickly prepared delicious “five-minute” lard. Eat your organic food and share! Come visit me more often, subscribe to the channel, I will be very glad to see you!

How to cook lard?

Any novice housewife can prepare homemade boiled lard, given the correct recipe with accessible recommendations.

1. It is preferable to choose lard with the maximum number of meat layers to implement the idea.
2. Long slices of meat can be cut or tied for convenience with thread, first folded in half and adding garlic and spices to the fold.
3. The classic set of spices used when cooking the product is bay leaf, allspice and black peppercorns, garlic. If desired, the composition is supplemented with cloves, dried or fresh herbs, all kinds of roots, and onions.
4. When ready, delicious homemade lard, boiled and cooled in broth, is dried and rubbed with spices.

How to cook lard in onion skins?

Boiled lard in onion peels is not only tasty, aromatic, but also appetizing in appearance. The color saturation of the snack will depend on the amount of additive used. When using a slice with a large number of meat layers, the amount of salt can be reduced to avoid oversalting.

• lard – 1 kg;
• water – 1.5 l;
• salt – 3 tbsp. spoons;
• peppercorns – 4 pcs.;
• laurel – 1 pc.;
• onion peel - 1 handful;
• pepper mixture and garlic - to taste.

1. Boil water with added salt and husks.
2. Add lard, throw in laurel, peppercorns and a few chopped garlic cloves.
3. Cook the product depending on the number of meat layers from 20 minutes to 1 hour.
4. Leave the lard boiled with husks until it cools in the broth, after which it is dried, rubbed with pepper mixture, garlic and cooled.

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