Marinate thin lard. Delicious pickled lard in brine with vinegar - Transcarpathian lard. Lard marinated with onions
Lard... A lot has been said and written about its benefits, taste and history. And so we decided not to delve further into this topic, but simply try to cook lard in a marinade. You will find very tasty recipes for this dish in our article.
How to prepare lard for salting?
If desired, you can find a huge number of ways to salt lard. So, you can simply rub it with salt and put it in the refrigerator, cook it in the oven, or use the cold smoking method. But lard cooked in brine is more tender, more aromatic and softer.
If you decide to experiment with home salting for the first time, take note of the following recommendations:
- The lard must be fresh. Checking this is very simple: stick a toothpick or knife into the pulp, and if it goes in easily, then you can take the lard. Typically, pieces from the side or back of the pig are marinated.
- For the “wet” salting method, it is best to choose lard without meat streaks. Meat lard is more suitable for smoking and baking, but salted lard has a shorter shelf life and quickly deteriorates.
- The thickness and size of the pieces of lard have a great influence on the taste of the finished product. Pieces about 4 cm wide and no more than 6-7 cm long are more aromatic, tender and tastier.
And of course, what marinade for lard can do without spices? It is the spicy herbs, aromatic peas and plant branches that give the products their extraordinary taste and smell. The following seasonings are ideal for preparing brine for pork lard:
- Bay leaf;
- allspice;
- black and white peppercorns;
- garlic;
- dried dill;
- cilantro seeds;
- caraway;
- ground coriander.
Lard will better absorb odors if the spices are first crushed in a mortar before adding to the marinade. As for salt, it is better to take fine table salt. Iodized, kosher and sea salt are not suitable for brine at all.
Lard in brine: the most delicious recipe
Why fool yourself and spend a lot of time and effort marinating a small piece of lard? It is much easier to buy a ready-made product on the market. If you think this way, you are deeply mistaken. Firstly, the most delicious lard must be prepared with your own hands and with love. And secondly, the recipe for pickling it is very simple, and we will tell you about it now.
Compound:
- 1-1½ kg of lard, about 3 cm thick;
- 1 tbsp. table salt;
- 1 head of garlic;
- 4-6 bay leaves;
- allspice or regular black peppercorns.
Preparation:
Lard marinated in ordinary brine is a fairly frequent guest on our tables. But bacon salted with onion skins is considered something special. This appetizer takes on a light onion tint and aftertaste, but the lard itself remains quite tender and soft. Don't believe me? Then try it yourself.
Compound:
- 1 kg of lard;
- 1 liter of water;
- peel from 5-6 onions;
- 5-6 tbsp. l. salt;
- 1 tbsp. l. Sahara;
- 1 tbsp. l. mustard;
- 4 bay leaves;
- 6 peas of allspice;
- 10 black peppercorns;
- 1 tsp. coriander;
- 2 seeds of cloves;
- seasonings for bacon.
Preparation:
Well, what Ukrainian doesn’t like lard? In this country it is even called “vitamin C”, however, in Russia it is no less popular. Today it has been proven that it is a medicinal product, since it contains acids that are involved in the formation of cells, as well as selenium, which is indispensable in the course of internal processes in the human body. Previously, this product was intended only for the poor, so they learned to prepare dishes, as they say, from what they had. But soon lard became a food for all categories of people; now it is prepared in different ways: salted, pickled, smoked, and so on. Today we will talk about how to make pickled lard, it is very simple and does not require much time.
A simple recipe for marinating pork lard
Ingredients: two hundred grams of lard, onion, one and a half spoons of salt and spices to taste.
Preparation
The lard is cut into pieces, placed in a bowl, onion sliced into rings is placed on top, salt and pepper are added, and vinegar is carefully poured over the entire surface. This preparation is left for half an hour and served.
If the pickled lard, the recipes for which we are considering, is prepared for the winter, then it is first scalded with boiling water, then poured with cold brine (take a kilogram of salt for five liters of boiling water). The dishes are removed for three days, after which the brine is replaced with a new one. On the sixth day, the marinade is changed again and the product is sprinkled with salt. On the ninth day, the brine is drained, and the lard is dipped in salt on all sides, wrapped in cellophane and placed in a cold place for storage.
Salo in Transcarpathian style
Ingredients: four hundred grams of salted lard, two onions, one carrot, five cloves of garlic.
For the marinade: one glass of water, one spoon of vinegar, one spoon of sugar, one spoon of salt, as well as ground pepper, cloves.
Preparation
Before preparing lard marinated with garlic, you need to put chopped carrots and spices in water, heat to a boil, add vinegar and cool. The lard is cut into pieces and placed in a bowl, onion and chopped garlic cut into half rings are placed on top, sprinkled with pepper and mixed. All this is poured with cold marinade and left to infuse for one hour at room temperature. After time has passed, the product can be consumed.
Lithuanian marinated lard
Lard marinated in a jar according to the Lithuanian recipe turns out to be very tender and aromatic. Imbued with the aromas of spices, it acquires a new, unusual taste. You can try it in just six days, and this product is stored in the freezer.
Ingredients: eight hundred grams of lard with a layer of meat, one liter of water, two tablespoons of vinegar, six tablespoons of salt, three bay leaves, as well as sugar, ground pepper and paprika, garlic to taste.
Preparation
Before making pickled lard, the recipes for which are very varied, you need to cut it up and put it in a jar, add water so that it completely covers it. Then this water is poured into a saucepan, vinegar, a little sugar, paprika, ground pepper and bay leaf are added, as well as chopped garlic and salt to taste. The brine is placed on the fire and heated to a boil, after which it is completely cooled. Cold marinade is poured into lard and placed in a cold place for six days. After time has passed, it can be consumed.
Lard marinated in brine
This recipe requires lard with a thin skin without any odor. It is recommended to take layers from the back five centimeters thick, possibly with streaks of meat.
Ingredients: two kilograms of lard, one head of garlic, one glass of salt, five glasses of water, five bay leaves, peppercorns.
Preparation
Lard marinated in brine turns out very tender and tasty. To prepare it, you must first make the brine. To do this, pour water into a pan, add salt, heat to a boil and cool completely. Meanwhile, lard is prepared. It is cut into pieces, each rubbed with garlic, previously chopped with a knife, and loosely placed in a three-liter jar, topped with bay leaves and pepper. Then the whole thing is poured with cold marinade, covered with a towel and left to marinate for four days at room temperature. After time has passed, the product is removed from the container, placed in a bag and placed in the freezer for storage.
Lard marinated with onions
Ingredients: lard, onion, lard seasoning, salt, vinegar.
Preparation
Before you make pickled preparations, the preparations of which are very simple, you must first freeze it in the freezer. Then it is cut into pieces, the onion is cut into half rings. Lay lard and onions in a bowl, sprinkling each with salt and seasoning, sprinkling with vinegar. Cover the dish with a lid and shake a little to mix everything. The container is placed in a cold place for half an hour, after which the product is ready for use.
Pickled lard is very tasty and healthy; it is perfect as a snack or addition to first and second courses.
For marinating, it is better to use fresh lard rather than thawed lard. You should choose the product very carefully. Good lard for pickling should not be fibrous. You can check the product for softness by chromeing it with a wooden stick (match). It is better if the piece is not thin, but more or less thick. For additional taste, it is recommended to take lard with streaks of meat. Its taste will be more pleasant and tender. Experienced pig farmers recommend using lard from the undercarriage for marinating. Before starting cooking, lard should be rinsed well with cold water and all unnecessary trimmed off. It is very important to clean the skin properly. This is easy to do if you place the piece skin side up and scrape off all excess with a knife.
Next, boil the water for the brine. Salt consumption per 1 liter of water is 150-200 grams. When the water boils, add salt, black peppercorns, bay leaf and chasnok. After this, lard is added to the marinade. When the composition boils again, reduce the heat and leave for 7-10 minutes (depending on the size of the pieces). After the time has passed, the lard is taken out of the container and transferred to the jar. Having laid out all the hot lard, pour the same marinade over it and cover with a lid. It will be soaked in brine for about two weeks, at the end of which the lard will become fragrant and imbued with the aroma of chasnok. Marinated lard is soft and very tasty. It can be eaten with various kinds of side dishes. This lard is ready to eat immediately and is also suitable for rolling.
Cooking enthusiasts know how to marinate lard using a different recipe. The product, as in the previous version, is cleaned and cut into pieces. Then, in each of these pieces, holes are made with a knife into which garlic is placed (it can be dipped in spices). Garlic will add pungency and a pleasant aroma to the finished dish, and will also look good. The prepared lard is completely filled with marinade. To prepare it, allspice and black pepper, bay leaf are added to the water, and only after that, salt (about 6 tablespoons per 1 liter). The composition of the container is closed with a lid and left in a dark place at room temperature. After 2 days, remove the lid (so that it does not suffocate without air). The lard will be ready for use in 4-6 days. It can be put in the freezer.
In Western Ukraine they use a special method of marinating lard. It is thoroughly washed and the skin is separated. Then the lard is placed in a saucepan with water and put on fire until it boils. After this, the first water is drained, and the lard is rinsed with cold water directly in the pan. Next, it is poured back with water and put on fire. At the same time, bay leaves, allspice and peas, cloves, 1-2 raw carrots and a large onion are added to the water (you need to cut it in half and grease it over the fire until a black skin forms). This procedure is necessary to give the lard a special aroma and taste. Check the readiness of the dish with a fork - if it comes in well, then it’s ready. Hot lard is coated with pre-prepared lubricant. It is prepared from tomato paste, crushed garlic, salt and seasonings. The lard is placed in the refrigerator, where it is soaked in spices. When it cools down, it's ready to eat!
Every housewife needs to know how to marinate lard for long-term storage. First you need to prepare a brine using 1 kg of salt per 5 liters of water. Boil the composition and cool. The lard must be scalded and placed in a pan, then poured with the cooled marinade. The components are left in this form for three days, after which the lard is transferred and filled with new brine. This procedure is repeated on the 6th day of salting. On day 9, the lard is removed from the brine. . It is sprinkled with salt, wrapped in linen, placed in a plastic bag and sent to the refrigerator. After a few hours, lard without spices can be transferred to the freezer, where it can be stored for about a year.
Many people are interested in how to marinate lard in the shortest possible time. To do this, you need to cut it into thin pieces and place it in a deep bowl or pan. Cut 3-4 onions into rings, two carrots into slices or on a coarse grater, and peel the head of garlic. Add 2 tbsp here. spoons of vinegar, 2 teaspoons of salt and how much sugar, bay leaf, pepper and spices. Mix the marinade components in a minimum amount of water and pour in the lard. It is advisable to leave the composition in a warm place. Pickled lard prepared according to this recipe can be eaten within one to two hours.
Few people will refuse a delicious piece of smoked lard. But how to marinate lard for smoking to make it even tastier and more original? To do this, for 1 liter of boiled water take about 150 grams of salt, bay leaf, 5-6 peas of allspice, the same amount of cloves and 3 cloves of garlic. Water is boiled over a fire, adding seasonings and salt. At this time, the lard is cut into pieces ready for smoking and placed in a deep pan or bowl. After this, it is poured with boiled brine and covered with a lid. So the lard should be marinated for 3-4 days. From time to time it needs to be turned over so that it is soaked evenly. Before smoking, the lard is washed and tied with twine, hung for a couple of days in a cool room. After this, it becomes completely ready for smoking.
Of course, every housewife has her own time-tested recipe for salting lard! This delicious appetizer is marinated in brine and dry salted using foil or a regular bag. Today I will offer you one wonderful option using table vinegar. I am sure that many will like it. Be sure to try it!
Pickled lard with vinegar turns out surprisingly tender and aromatic. This dish definitely won’t stay on the table for long :) It’s easy to prepare and, most importantly, it doesn’t take very long! You will only need the simplest ingredients and you will have an excellent snack on your table. These simple products will definitely be found in your kitchen.
The peculiarity of this method of preparation is that we will prepare aromatic brine for the lard. We add vinegar to it, which will give the finished dish an unusual flavor.
If you like lard in any form, then you can look at other interesting options for its preparation. For example, and. Each of the methods is interesting in its own way and deserves your attention.
In the meantime, let's start marinating lard with vinegar!
Ingredients:
- pork lard - 600 g;
- salt - 3 tbsp. l.;
- allspice peas - 5 pcs.;
- bay leaf - 2 pcs.;
- garlic - 5 cloves;
- table vinegar (9%) - 2 tbsp. l.;
- cloves - 2 pcs.;
- water - 0.5 l.
To begin, in a small aluminum pan, combine table salt, bay leaf, ground black pepper and several clove buds.
Fill the spices with water. Place on the stove, bring the liquid to a boil and cook for about 5 minutes. After this, pour pre-measured table vinegar into the liquid.
Remove the marinade from the stove and cool at room temperature. It can only be used when it is lukewarm.
In the meantime, take the required amount of lard and cut the large block into smaller pieces. If desired, you can chop it even smaller than shown in my photo.
If lard was stored in the freezer, it should be completely defrosted before use. To do this, just leave it for several hours at room temperature.
Now take the garlic and peel it. Cut each clove into thin petals. Place in a bowl with lard.
By the way, it is best to use a container with a lid. Otherwise, the refrigerator will smell strongly of marinade.
Fill with marinade. Keep in mind that it will not cover the lard completely. Therefore, you will need to periodically stir the contents of the bowl with your hands.
All kinds of sausages have blatantly pushed lard into the background.
It is used less and less.
And why all? It's simple!
Many housewives know how to marinate lard and prepare delicious snacks from it.
But it is much tastier, more natural and cheaper than store-bought sausages.
And there are a huge number of cooking recipes.
How can you marinate lard at home?
Pickled lard - general principles of preparation
Before marinating, the lard should be scraped with a knife, especially the skin. But you shouldn't delete it. The product is then washed with cold water and dried. If the recipe requires fine cutting of pieces, then it is better to keep the lard in the freezer for a while. It will be easier to work with him.
What is put into lard marinades:
Different types of pepper;
Carnation;
Bay leaf.
There are no strict restrictions on the composition of spices and their quantity. But you need to be careful when adding fresh herbs, as it can shorten the shelf life of the product and provoke the development of mold. It is better to use dry herbs, dill seeds, cumin.
It is advisable to boil marinades with added water. You can pour the prepared product with cold, warm or hot liquid. Sometimes, to speed up the process, lard is boiled for several minutes.
How to marinate lard at home with vinegar
The recipe is very tender and aromatic pickled lard. You can try it after 2 hours or after 2 days. It all depends on the chosen cutting shape.
Ingredients
600 grams of lard;
3 tablespoons of salt;
5 peppercorns;
2 laurel leaves;
5 cloves of garlic;
1 onion;
3 tablespoons of vinegar (9%);
2 cloves;
A little paprika.
Preparation
1. Pour half a liter of water into a saucepan, add salt, throw in cloves, peppercorns and bay leaves. Place on the stove and boil the marinade for a minute after boiling.
2. For a quick method (which takes 2 hours), cut the lard into thin slices, as for the table. Chop the garlic cloves into pieces and pierce each slice in the center.
3. For long-term marinating (which lasts 2 days), cut the lard into cubes or cubes of 5-10 centimeters.
4. Simply peel the onion and cut it into half rings. You can use quarters or slices, no need to chop.
5. For a quick method, simply cut the remaining garlic into pieces, add onion, paprika and vinegar. Pour in lukewarm marinade and leave in a warm place for 2 hours. Cool before use.
6. For the second method, simply cut the remaining garlic in half, add onion, paprika and vinegar. Now you need to pour in the well-cooled marinade, leave for 3 hours at room temperature, then put it in the refrigerator.
Marinated lard “Divnoe” with garlic
If you can’t choose which recipe to marinate lard with, then feel free to give preference to this one! The product turns out tender, soft, slightly moist. Truly wonderful!
Ingredients
Lard with layers 1 kg;
1 liter of water;
200 grams of salt;
Peppercorns and bay leaves;
2 spoons of sugar;
Head of garlic.
Preparation
1. Cut the lard into 5 cm cubes.
2. Peel the garlic, cut each clove into 4 parts to make long and sharp pieces.
3. Pierce the pieces of lard with garlic, in several places.
4. Boil brine from water with salt and sugar, throw peppercorns and bay leaves into it.
5. As soon as the marinade boils, lower the lard into it, let it boil and turn it off after a minute.
6. While the lard is hot, take a ladle, catch the pieces and put them in a clean and dry jar. Fill with marinade to the top and close with a lid.
7. Cool at room temperature and put in the refrigerator to marinate for 3 days. Such lard is stored there for quite a long time.
How to marinate lard at home a day in advance
A simple and quick recipe for pickled lard that doesn’t require a lot of spices. Let's take the most basic ones. The peculiarity of this method is the addition of a decent amount of sugar, which makes the lard especially tasty.
Ingredients
1.2 kg of lard;
A glass of salt;
Liter of water;
0.5 cups sugar;
2 bay leaves.
Preparation
1. Add sugar, all spices and salt to the water. Bring to a boil and cool the marinade.
2. Cut the lard into arbitrary pieces, but no larger than 10 centimeters.
3. Pour brine over the lard or vice versa, place the pieces in the cooled marinade.
4. Keep warm for 5 hours, and the rest of the time in the refrigerator.
5. If desired, you can change the recipe by adding different spices, herbs, garlic.
Pickled lard "Crimean" with onions
Another recipe for pickling lard with vinegar. We choose meaty, even pieces, but not too thick. The peritoneum can be used.
Ingredients
1.5 kg of lard;
1.2 liters of water;
200 grams of salt;
3 tsp. vinegar 70%:;
2 onions;
Dried dill.
Preparation
1. Peel the main product, cut into palm-sized pieces. Place in a saucepan.
2. Add coarsely chopped onion and peeled garlic cloves, cut in half. Quantity to suit your taste. You can cook without it.
3. Add dried dill and other herbs.
4. Separately, boil salt and water, cool, pour in vinegar and add to lard. We put a little pressure on it and put it in the refrigerator for two days.
5. Then take it out and dry the pieces. You can grate with ground pepper and fresh garlic.
How to marinate lard at home with onion skins
The recipe for a wonderful and very beautiful lard in onion skins, which will also take about a day to prepare. But if you need to get the product faster, you can boil the lard in the marinade for 5-10 minutes.
Ingredients
1 liter of water;
A large bunch of husks;
0.5 tablespoons of vinegar;
6 tablespoons of salt;
2 spoons of sugar;
Peppercorns;
700 grams of lard.
Preparation
1. Boil the husks with water. It is better to do this in advance to allow the husks to cool in the broth. So it will be much richer. We filter the broth, you can simply drain it into a colander.
2. Add salt, sugar, add peppercorns and bring to a boil again.
3. In the meantime, peel the garlic cloves and cut them in half.
4. Cut the lard into five centimeter cubes, place in a container, sprinkle with pieces of garlic. To taste, you can add dried herbs, bay leaves, and cloves.
5. As soon as the marinade boils, pour in 70% vinegar and send the whole thing to lard. Cover and cool. Then we put it in the refrigerator.
6. To speed up, add lard to the boiling marinade, pour in vinegar and boil for several minutes. Add the garlic when we remove it from the heat and the heat subsides a little. Otherwise the aroma will not be as strong.
Marinated lard “Ukrainian” in an hour
The recipe for a wonderful appetizer that can be made an hour before serving. A very quick way to marinate lard, but it does not last long. Therefore, it is better to cook in small portions.
Ingredients
300 grams of lard;
0.5 carrots;
1 onion;
2 cloves of garlic;
1 spoon of salt;
1.5 tablespoons of vinegar 3%;
Black pepper.
Preparation
Grind the garlic, combine with salt and black pepper. For a better taste, you can grind this aromatic dressing with a pestle.
Add table vinegar and leave for now.
We take lard and cut it first into 0.5 centimeter slices, then into pieces. You should get little cubes. Throw them into a bowl.
Cut carrots into three strips and add to the lard.
Chop the peeled onion, then chop it into half rings. It is advisable to use it very thinly so that they marinate faster. We also add onions to the lard.
Now put the aromatic dressing in a bowl and mix well with your hands for 2-3 minutes. This is very important, you need to work through every piece of lard and mash the vegetables well.
Leave the appetizer for an hour and add a little vegetable oil before serving.
How to marinate lard at home in Korean
The peculiarity of this recipe is the use of soy sauce and a large amount of spices. Perhaps that is why this pickled lard is called Korean.
Ingredients
500 grams of lard;
40 grams of soy sauce;
50 grams of sugar;
25 grams of vinegar;
50 ml oil;
1 hot pepper;
2 cloves of garlic;
Green onion feathers.
Preparation
1. Cut the washed and dried piece of lard into cubes, 2.5-3 centimeters wide, and then into thin slices 0.4 centimeters each.
2. Chop the garlic, chop the green onions and add slices of lard.
3. Combine soy sauce with vinegar, add sugar and stir until completely dissolved.
4. Chop the spicy pod very finely and add it to the marinade.
5. Lastly, pour in the vegetable oil.
6. Add the aromatic filling to the lard and stir.
7. Cover and leave for four hours. But it’s better to let it marinate overnight, especially if there are a lot of meat layers.
Good lard is soft and not stringy. To determine this, just stick a match into the piece. If it enters easily, then there are few fibers. If it is difficult to insert a match, then chewing such a product will be difficult.
Boiled lard is much softer than pickled or salted lard. And if you come across an unsuccessful and hard product, then it is better to heat it.
Excess pickled lard should be removed from the liquid, dried well, wrapped in foil and put in the freezer. It will be preserved better there. If you need to briefly extend the shelf life, you can simply add a little fresh vinegar to the marinade.
The fat from the sides and back of a pork carcass is much more tender and softer than the peritoneum. But it, in turn, has more layers of meat and is valued higher because of this. But any piece can be made tasty if you choose the right cooking method.
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