In ancient times, boiled fat was considered the food of the poor, but now this product can be found even in the menu of expensive restaurants, its taste can be so exquisite if cooked properly. Cooked lard is prepared very well. It is cooked in various ways: in a jar, in a bag, with onion husks and spices.

Boiled lard - the most delicious recipe

According to this recipe, you can even make delicious very thin lard without meat layers, just in this case, you will need another additional ingredient - chicken breast. You can take any spices for the dish, focusing on the preferences of your family.

Grocery list:

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

The recipe for cooking boiled fat step by step:

  1. Divide a piece of fat into plates, which will be conveniently rolled into a roll. Each obtained piece is well cured with salt, spices, lay on top thin plates of garlic and circles of carrots.
  2. If the lard is without meat, put on top plates cut out of chicken breast, which is also salt.
  3. Fold the plates of bacon with 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 sebaceous juices, you can send the roll in boiling water, previously hiding it in a food bag.

In onion peel

Cooked lard in onion husks is not only tasty, but also very beautiful, thanks to its golden hue. But so that the decoction used does not spoil your favorite pan, you should choose a dish that is easy to clean.

The proportions of all the necessary products for the preparation of delicious bacon:

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

The sequence of actions:

  1. Bring the saline to a boil. Carefully wash the onion peel, dip into boiling water and boil for 5-7 minutes.
  2. Cut a piece of fat into three or four equal parts and lower it into a pot with boiling husk. Boil for 10 minutes after boiling, and then stand for another quarter hour in brine, turning off the stove. For boiling, lard from the back, sides and abdomen is perfect, as it is softer, more tender and supple.
  3. Remove the fat from the pan and cool under oppression. Chop the garlic in a small cube, smash the bay leaves, crush the peas of allspice with the back of the knife.
  4. Mix all prepared spices. In slices of fat, make cuts and generously rub them with spices so that they fall into the slots. Wrap each piece in foil and send to the freezer. Serve lard by slicing it into thin slices.

Cooking technology in a bag

Since the thermal treatment of the product with this method of boiling occurs without access of water, its juices remain in the fat, and the spices give their flavor to the dish in full. Depending on the thickness of the piece, the cooking time can take up to 4 hours, but the hostess's active actions are minimized.

What will be needed in the cooking process:

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

How to cook fat in a package:

  1. It is better to take lard in one piece, which must be washed well and dried with paper towels.
  2. Prepare a spicy wipe for lard. To do this, push the garlic cloves through a press, combine with salt and spices crushed into powder.
  3. The resulting wipe thoroughly smear a piece of fat on all sides. Additionally, you can make punctures in several places in the fat and stuff them with spices.
  4. Put laurel leaves in a bag, lard on them, sprinkle with remaining spices on top and tie it tightly. In order to prevent water from entering the bag of bacon, several layers should be used, which should be placed in the baking sleeve.
  5. In a sufficiently large pot, draw water, put lard in it in a bag so that it does not touch the bottom, and put on fire. After boiling water, cook lard for 1.5-2 hours. Then remove from the stove and leave in water until completely cooled.

Boiled lard with garlic

Garlic and bacon are a classic combination found in many dishes.

For this option, snacks you need to take:

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

Separately prepare garlic dressing from:

  • 30 g of garlic;
  • 30 g of ground black pepper;
  • 30 g of small table salt.

Working process:

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

In a slow cooker with spices

Boiled lard in a slow cooker due to the peculiarities of heat treatment is incredibly tender. The final product can hardly be called boiled, it is rather stewed fat.

Of course, spices can be purchased in the finished mixture or collected independently:

  • 500 g undercut or fat from the barrel;
  • 70 ml of cognac;
  • 10 g of garlic;
  • 20 g of salt;
  • 5 g of a mixture of peppers;
  • 5 g of paprika;
  • 5 g of dried tomatoes;
  • 4 leaves of black currant;
  • 4 sprigs of parsley;
  • 3 sprigs of caraway seeds (coriander or fennel).

The sequence of processes:

  1. Grate a piece of lard with a mixture of peppers, salt, paprika and dried tomatoes.Put crock-pots in a bowl and put in a cool place for at least an hour.
  2. Next, return the multicooker to its rightful place, pour lard on cognac, sprinkle with chopped spicy greens (currants, parsley, caraway seeds). Close the lid tightly and cook for 40 minutes in the “Pilaf” or “Baking” mode.
  3. Finished and already completely cooled fat, grate with chopped garlic on all sides.

Lard boiled in soy sauce

This recipe is also called Japanese Fat. Whether this dish was born in Japan or it is already the delights of our hostesses, but lovers of unusual combinations will like such an appetizer.

For lard in soy sauce, you need to prepare:

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

Cooking method:

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

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 get a dish that is in no way inferior to expensive meat delicacies and, of course, much more useful than purchased sausages.

The brisket is ideally suited for boiling, in which the amount of fat and meat layers is the same or approximately equal.

For boiled brisket at home you need to take:

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

Additionally, spices will be needed to coat the already boiled product:

  • 25-35 g of garlic passed through a garlic press;
  • 5 g black pepper;
  • 5 g of red ground 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 fire and leave the brisket to cool in a saucepan with water.
  2. Remove the cooled brisket from the brine, pat it with a paper towel and brush with a mixture of spices and chopped garlic, put it in a container that is tightly closed, and leave it in the refrigerator for the night or at least for a couple of hours.

The method of cooking in a jar in the oven

Cooked lard, cooked in a jar in the oven, is very tender. Even the taste and aroma of garlic after being in the oven becomes more tender, not so burning and vigorous.

This method will require:

  • 1000 g of fat with a meat cut;
  • 30 g of salt;
  • 5 g black pepper;
  • 3-4 bay leaves;
  • 30 g of garlic.

Cooking:

  1. Grind the garlic using a press or the finest grater, tear the bay leaves into small pieces. Mix all the spices with salt.
  2. Cut the fat into small pieces with sides of 3-4 cm, roll each of them in the prepared mixture of spices, shaking off excess, and put in a dry clean glass jar. The tank does not need to be filled to the top; at least 3 cm should remain to the neck.
  3. Put a jar of fat in a cold oven, covering it with an iron or glass lid. At an average temperature, cook for about 40-60 minutes. Then wait for the oven and fat to cool completely, and you can start tasting.

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