Cooked lard in onion husks is a traditional dish of Ukrainian cuisine. Made in this way it turns out to be incredibly soft, fragrant, melting in the mouth, with a touch of garlic and pleasant smoked. Let's find out with you how to cook salo in onion husks and please everyone with an original snack.
Boiled fat in onion husk
Ingredients:
- fat with an interlayer - 500 g;
- laurel leaf - 2 pcs .;
- garlic - 3 cloves;
- adzhika - 2 tbsp. spoons;
- salt pepper.
Preparation
Salo thoroughly rinse and brush the skin with a brush. Then rub it with a large salt, and on the meat side - with ground black pepper and sprinkle with chopped garlic. Now put the piece in half, meat pulp to each other and tie it tightly with a thread. In the pot, pour filtered water, put the dishes on the fire and bring to a boil. Salinity is abundant, we throw onion husks, some home adzhika, peppercorns, curry seasoning and stir. Boil the marinade for about 10 minutes, and then gently lower the bacon in the spices and cook it until the softness of the peel is about 1.5 hours. After that, remove from heat and cool the fat directly in a saucepan. Now gently take it out, dry it with a towel, sprinkle with chopped garlic and red ground pepper. Then wrap the piece in food paper or dense foil and put it away all night in the fridge. After that, we freeze it lightly in the freezer, cut it into slices and serve delicious fat in onion husk to the table.
Salo cooked in onion peel
Ingredients:
- liquid smoke - 2 tbsp. spoons;
- fresh fat - 900 g;
- cumin - to taste;
- salt - 3 tbsp. spoons;
- water - 2 l;
- Onion husks - 2 handfuls;
- garlic - 3 cloves;
- laurel leaf - 2 pcs .;
- black pepper - 1 teaspoon;
- bulb - 1 piece;
- seasoning hops-suneli - 1 teaspoon.
Preparation
In the water we dissolve salt, add liquid smoke, onion husks, we lower fresh, not salty fat and we set to cook on fire. After boiling, remove the foam and cook exactly 1 hour on medium heat. After this, we put the whole bulb cleaned and washed in a broth, we throw the laurel leaf and prepare for another hour. Then we remove the beet and laurel leaves and discard them. After 2 hours, turn the broth off and let the fat cool. Now carefully take it out, dry it, rub it on all sides squeezed through the press with garlic, spices and pepper. We wrap it in foil and put it away for about an hour in the freezer. It is necessary that it is properly frozen there. We take the ready fat from the freezer, cut it into slices and serve it to a table with black bread, fresh herbs and mustard.
Pork fat in onion husk
Ingredients:
- Pork lard with meat layer - 1 kg;
- Onion husks - 1 kg;
- common salt - 3 tbsp. spoons;
- garlic - 1 head;
- bay leaves - 10 pcs .;
- red and black pepper - to taste.
Preparation
So, onion husks are rinsed in warm water, and sweat is brought to a boil. Add a few spoons of salt and