I bring to your attention one of my favorite ways to cook meat. I thank my friend Irina and her mother for the recipe. This recipe can be used to cook pork, beef, and chicken. The meat turns out extremely tender and juicy, and you can choose spices and seasonings to suit your taste. Moreover, the recipe is completely inexpensive and will require a minimum of effort from you.

So, let's start cooking pork in onion skins. We will need meat, onion skins and salt. I have two pieces of pork, 350 grams each, I weighed the onion skins for fun, it turned out that there are only 12 grams in a large handful.

Wash the onion peels thoroughly, put them in a saucepan, put the meat on top, pour 3 liters of water and add 6 tbsp. salt. Don't worry about the amount of salt - the meat will not be over-salted. Add salt without a big pile.

Bring to a boil, reduce heat and simmer for 1 hour. If you have pork in a large piece, increase the cooking time by 20 minutes. At the end of cooking, remove the meat and place on foil.

The beauty of this recipe is that you can make several pieces with different spices and seasonings. I sprinkled one piece with dry adjika.

I made another piece in rosemary. Dredge hot pieces of meat in selected spices.

Wrap tightly in foil and leave until cool. As it cools, the meat is imbued with aromas and becomes absolutely delicious.

Cut the pork boiled in onion skins into slices and treat your family and friends with pleasure! The meat is very tender and juicy!

I cooked meat according to this recipe for the first time last Easter. We were all delighted. There are no step-by-step photos, since I was not yet familiar with the site. For this New Year I will definitely be preparing meat according to this recipe. It is best eaten cold as a snack rather than as a main course. It’s very soft, you don’t even have to chew it, it’s swallowed right away)) It’s aromatic, since you can use all your favorite spices, and they will remain fresh, without baking.

Ingredients

Pork neck - 1400 g (meat preferably with light streaks of fat)
onion peel - a small handful
head of garlic - 1 pc. (for marinade)
salt - for a strong solution (it should be very salty for testing)
bay leaf - 2 pcs.
spices - pepper, rosemary, paprika, I love hops-suneli.... optional, any.
fresh garlic - 1-2 cloves (for grating cooked meat)

Instructions

Pour water into the pan. Place a piece of meat in the water. The water should cover the meat by 2 fingers.

Bring to a boil, skim off foam. Add salt. Try it, you should feel the salt very strongly, you wouldn’t salt the soup like that. Don’t be afraid to over-salt, the meat will take as much salt as it needs.

Wash a handful of onion peels, you can chop them and put them in the broth. Add a lightly peeled and washed head of garlic in its peel and a bay leaf. Cook the meat for 2 hours, covered, over low heat. If the piece is larger than mine, then increase the cooking time.

Cool the finished meat in the broth. During this time, it will take on the dark color of the onion peel and will look like smoked.... Then take it out, dry it slightly and rub with the spices you like. I really love the smell of fenugreek, and it is contained in the khmeli-suneli mixture. Rub with garlic, black and red pepper. Wrap in foil and refrigerate overnight.

In my opinion, homemade boiled pork is considered a festive dish. I prepare it for the Christmas or Easter table, when our large and friendly family gathers around it.

For pork boiled pork I needed:

• pork 500-700 gr
• peel from 5-7 large onions
• garlic 2 cloves
• dry adjika 1 tsp.
• bay leaf 2 pcs.
• peppercorns 10-12 pcs.
• salt 1 tbsp. l.
• water 1-1.5 l

For rubbing I used:

• garlic 1 head
• peppercorns 5 pcs.
• paprika 1 tsp.
• dry cilantro
• fine salt
• ready-made mixture for meat, consisting of white, black and green peppers

Preparation

To prepare homemade boiled pork, you can use chilled or frozen meat. I have a previously defrosted piece of pork ham with a small amount of fat.

I sprinkle the meat with dry adjika and add a bay leaf. I transfer it to a deep bowl, cover it with film and put it in the refrigerator for 30 minutes.

I remove dust from onion peels by washing them twice with cold running water. I put meat, peppercorns, garlic in a deep pan, fill it with cold water, and add the husks.

Onion peels will give boiled pork an appetizing color and characteristic taste.

I cook the pork for half an hour, then add salt and cook for another 20 minutes. This will make the boiled pork more juicy.

I leave the meat to cool in the broth.

In the meantime, I pass the garlic through a press and mix it with all the spices that I add to taste.

Rub the cooled meat with garlic mixture.

I wrap the boiled pork in foil, press it down well and put it in the refrigerator for 12-15 hours.

I cut up the finished homemade boiled pork and serve it on the table as an appetizer or sandwiches with bread. Bon appetit!

Advice! To add juiciness, use only chilled meat. If you are a fan of dry boiled pork, then the meat is pre-beaten, and wrapped in foil, it is sent under oppression.

Lard in onion skins is, in fact, a way to prepare real homemade boiled pork, which will be many times tastier, healthier and piquant than the finished store-bought product. The recipe for this snack is extremely simple, understandable and easy to follow even for culinary amateurs.

You won’t spend even half an hour preparing this dish, and in the end you will get an exquisite version of a smoked delicacy that will appeal not only to your household, but also to very sophisticated guests. Boiled lard in onion skins turns out to be incredibly tender, soft, rich and tasty, unlike its harmful smoked counterparts.

Recipes for salting lard in husks

Recipes for lard in onion skins are approximately the same, but you can vary them to your taste and discretion. For example, if you love certain seasonings - curry, oregano, rosemary - why not add some variety to your standard marinade?

It is optimal if you also use crushed garlic and spicy bay leaf. Among the cooking recipes there are basic tips for novice housewives that allow you to pickle an incredibly tasty product.

To make the appetizer as appetizing as possible, do not deviate from the following rules:

• Choose lard with a meat layer. Surely there are rare gourmets who love pure fatty lard. In addition, the meat veins give the finished snack a special piquant taste;
• When preparing to cook lard in onion skins, defrost the product if necessary. We recommend that you buy fresh meat that has not been frozen;
• Boiled lard, cooked in onion skins, is made exclusively from the “clothes” of onions. Red or white root vegetables are inappropriate in this case. If you want to add visual brightness to the finished appetizer, season the marinade with a couple of pinches of ground paprika. You can cook and salt delicious meat only with a variety of seasonings, so don’t forget about them when making a traditional marinade;
• Tasty and appetizing lard in onion skins goes perfectly with fresh herbs and vegetables, and complement it with an ideal sour, bitter, spicy or creamy sauce;
• Boiled meat prepared using the method described above is also suitable for secondary processing. It can be used for re-salting or smoking, frying as cracklings for making scrambled eggs or fried potatoes with onions and mushrooms;
• The product should be stored as usual smoked meat. If, of course, you manage to preserve such yummy food for a long time!

So, let's prepare aromatic lard in onion skins! Among the kitchen utensils, you will need the following tools: an enamel pan (preferably an old one, which you don’t mind “painting” with peelings), a convenient cutting board, a garlic press or an ordinary wooden mortar, a sharp sharpened knife and foil.

Among " heroes of the occasion» - onion peels, onion peels with meat veins, bay leaves, allspice and other spices at your discretion.

First step: making a concentrated marinade

Let's prepare lard in the most concentrated, “rich” brine! To do this, you need to carefully prepare the onion skins. Remove it from 1 kg of onions. We recommend that you do this consistently and gradually so as not to spoil a good product. When preparing different dishes, do not dispose of the husks, but put them in a separate plastic bag.

By the way, it is completely useful, and can be useful to you not only for salting fresh lard in onion peels. Rinse the pre-collected husks thoroughly with running water to remove any remaining dust and dirt, if any.

Place 1.5 liters of water in a saucepan and bring it to a boil over moderate heat. Then add salt there and wait until it is completely dissolved. After this, place the onion skins in a container, reduce the heat and boil everything for 15 minutes.

Second step: prepare the underline

To pickle delicious lard in onion skins, it should not be white, but contain meat veins. Essentially, we need that same undercut that contains enough clean meat. The larger the meat slot, the tastier the finished snack will be.

Thaw the meat if necessary, rinse thoroughly, trim and dispose of waste.

Scrape the surface of the fat with a knife to remove dirt and film from the skin without cutting it off. Then you need to cut a piece of your meat into separate pieces weighing 200-300 g. That is, if you have a kilogram of lard, you should end up with 4-5 pieces for cooking.

Third step: let's start the salting procedure

Place the cut meat into the onion skins boiling in the pan. All pieces should be completely and evenly covered with liquid. If there is not enough solution, add a little boiled distilled water, but do not overdo it, so as not to spoil your onion brine.

Bring everything together to a boil, then reduce heat and simmer for 25 minutes. After this, turn off the stove, cover the pan with a lid and let the appetizer brew for a while.

You cannot remove the meat and drain the liquid! Moreover, it is important to ensure that the pieces of lard are correctly immersed under water. Both the marinade and its contents must cool naturally.

Fourth step: flavor the appetizer with spices and seasonings

Your lard has already been salted, it has acquired a characteristic color and a very seductive aroma. But to make the meat even more savory, you will have to supplement it with some spices and seasonings. Using a blender or press, chop the garlic along with the bay leaf.

Season the resulting mixture with freshly ground allspice, paprika and salt. Stir to a thick, homogeneous consistency.

Remove your lard from the container with the liquid, blot it with napkins and remove the remaining brine, thoroughly rub with the spicy mixture on all sides. Wrap tightly in foil and place in the freezer for 12 hours.

The rich taste of this dish is truly indistinguishable from ready-made gastronomic smoked meats. Only in our case will the meat be tasty and healthy at the same time! Let this cold appetizer become a “must-have” on your holiday table and replace store-bought cervelat and boiled pork. Bon appetit!

Want to cook pork?

WITHdoOnion skins will help make the meat juicy, aromatic with a beautiful golden-brown hue!

Pork in onion skins - general cooking principles

Pork can be fresh or frozen. A frozen product requires preliminary soft defrosting: remove the pork long before preparing the dish and place it on the bottom shelf of the refrigerator or take it out a couple of hours before and place it in a bowl of cold water, you can also use the microwave.

Usually, tenderloin and brisket are used to cook pork in onion skins, but it is quite acceptable to use ribs, shoulders, necks and other parts. The meat is prepared either in a large whole piece or by cutting it into large portioned slices across the grain.

Not every husk is suitable for cooking. The upper husk is thrown away, only the whole, unrotten lower “leaves” are taken. They are rinsed and dried by placing them on a large towel. For a more beautiful color, it is better to use a mixture of golden and red husks.

Additionally, garlic, aromatic herbs, mustard, adjika, spices and herbs are added to the dish.

Since onion peels contain coloring pigments, it is better to use dishes that are definitely not stained, or ones that you don’t mind.

Preparing the dish is as simple as shelling pears: the prepared pork is placed in a pan with water, spices and herbs, and husks. Cook until done. Next, you can serve the pork immediately to the table or additionally rub it with spices and let it rest and soak in the refrigerator. Some people prefer to soak the meat for several hours in the brine in which it was cooked.

Ready pork in onion skins can be served immediately after cooking, hot or cooled. Also, such a product can be stored in the refrigerator for up to 3 days or in the freezer for up to 2 months.

1. Pork in onion skins: a simple recipe

Ingredients:

Pork (neck, loin, brisket are best);

Two handfuls of onion peels;

Spices for meat;

6 tablespoons salt.

Cooking method:

1. Place onion skins in a 3-liter saucepan and place pork on top. Fill with water not to the very edge of the container, cover with salt.

2. After the water boils, cook the meat and onions for one hour over low heat.

3. Sprinkle some grill and meat spices onto a foil lined baking sheet. Place the pork and season it again. Wrap in foil and leave until cool.

4. Meat is stored in the refrigerator.

5. Serve cut into thin portions with a side dish or as a meat snack.

2. Pork in onion skins with garlic

Ingredients:

A kilogram of pork belly;

10-15 cloves of garlic;

A pair of bay leaves;

Black peppercorns;

3 heaped tablespoons of salt;

A couple of glasses of onion peels.

Cooking method:

1. Wash the onion skins and place them in a saucepan. Add bay leaf, black peppercorns, and salt.

2. Pour cold water over the onion peels. Bring to a boil.

3. Garlic is cut into small cubes.

4. Pork belly is stuffed with chopped garlic. To do this, punctures are made in the meat. Garlic is placed into the small holes formed.

5. Place the meat skin side down in boiling water. Cook over low heat for one and a half hours covered.

6. Rub the finished brisket with an additional portion of chopped garlic and ground black pepper. The sharpness of the taste of the meat depends on this.

7. Place the pork belly under a press in a cool place for several hours. The press will add density to the meat, eliminating the risk of crumbling before serving.

3. Pork in onion skins in a slow cooker

Ingredients:

1.2 kilograms of pork;

1.5 heads of garlic;

Liter of water;

75 grams of onion peel;

Bay leaf;

A couple of pinches of ground black pepper;

A little more than a tablespoon of salt.

Cooking method:

1. Wash the pork under running water, allow it to drain, and dry it with a linen towel.

2. The meat is stuffed with chopped garlic, salt and pepper. Additionally, you can use carrots. Small punctures are made in the pork with a long and sharp knife, into which thinly sliced ​​carrots, chopped garlic, salt, black pepper, and spices are placed. Such slices of garlic and carrots are inserted into each crack made over the entire surface of the meat.

3. The meat is topped with additional salt and pepper. Garlic slices and bay leaves are placed on the top.

4. A piece of pork is folded in half with the skin facing out and tied with a strong thread.

5. Wash the onion peels under running water and place half of them in the multicooker bowl. Pork is placed on top. The last layer is onion peel.

6. Heat a liter of water on the stove until it boils. Dissolve salt in it. Boiled salted water is poured into the meat in a slow cooker.

7. Turn on the “high pressure” mode for half an hour. After the multicooker signal, the steam will disappear on its own.

8. Take out the meat and cool it to room temperature on a plate. Wrap the pork in film and put it in the refrigerator.

9. The next day, the meat is cut into thin slices. Pork prepared this way is much better and tastier than any store-bought sausages.

4. Pork in onion skins in the form of a roll

Ingredients:

2 liters of water;

1.5 kilograms of pork peritoneum;

Onion peel;

5 bay leaves;

6 tablespoons salt;

Spices: ground black pepper, cloves, garlic, rosemary, cinnamon.

Cooking method:

1. The pork is thoroughly washed, lightly beaten, salted, peppered, and rubbed with garlic.

2. Roll tightly into a roll and tie with nylon thread.

3. Pour water into the pan. Add salt, pepper, spices, onion skins.

4. Place the meat in a saucepan with water and spices. Cook for about one hour.

5. The finished pork is allowed to cool and steep in brine for 24 hours, then removed and dried.

6. Wrap in foil and put in the refrigerator for a couple of hours.

5. Fragrant pork in onion skins

Ingredients:

A kilogram of pork;

Onion peel;

Ground black pepper;

Bay leaf;

Cooking method:

1. Pork is taken at the rate of subsequent rolling into a roll. The meat is thoroughly washed under cold running water and placed on the table. The bones are cut out with a sharp knife.

2. Sprinkle the pork on each side with coarse sea salt and ground bay leaf.

3. The pork is rolled into a roll, secured with a strong nylon thread.

4. Wash the onion peels under running water. Per kilogram of meat requires the peel of 9 medium-sized onions.

5. Pour onion peels into a deep, large saucepan. The meatloaf is placed on the onion. Cover with the second half of the husk. Pork is filled with water. Place it on the stove. After the water boils, reduce the heat to low. Cook the meat for about a couple of hours.

6. After the allotted time, turn off the fire. The meat is infused for at least six hours in brine.

7. Take out the roll and allow the water to drain.

8. All threads are cut off, carefully unrolling the roll and coating it with ground black pepper, crushed garlic, and your favorite spices.

9. The pork is re-rolled. Meat is stored in cling film or foil. The delicious dish can be enjoyed after the pork spends several hours in the refrigerator.

6. Pork in onion skins with herbs

Ingredients:

Pork;

Onion peel;

Oregano, paprika;

Italian herbs;

Ground black pepper;

Cooking method:

1. Place pork and onion skins in a saucepan, pour in water and add salt. Let it cook until the meat is completely cooked.

2. Remove the pork and allow it to cool to room temperature.

3. Rub cold meat with a mixture of ground black pepper and chopped garlic. If desired, use your favorite spices intended for cooking meat.

4. Generously sprinkle the meat on all sides with Italian herbs.

5. The prepared pork is placed in a plastic bag and left in the refrigerator for a couple of hours.

7. Pork in onion skins “Assorted meats”

Ingredients:

1.1 kilograms of chilled pork neck;

600 grams of chilled pork belly;

Onion peel;

A tablespoon of coriander seeds;

5-6 kaffir leaves;

200 grams of salt;

1.5 liters of water.

Cooking method:

1. Fill a saucepan with water and set it to boil.

2. Place meat in boiling water, add spices, salt, and onion skins. Cook for about an hour without a lid.

3. Cool the meat in the water used during cooking.

4. Pork is served with homemade mustard and toasted black bread.

Pork in onion skins - tips and little tricks

To ensure that the meat is cooked, pierce the meat in several places with a long, thin knife before cooking.

Garlic can be added before and after cooking. A ready-made piece of pork rubbed with crushed garlic will be much more flavorful.

If you add a little liquid smoke during cooking, the pork will acquire a unique smoked aroma.

You don’t need to add the large amount of husks specified in the recipe – just enough.

Not sure if your pork is cooked? Pierce the meat with a fork. The product is ready if the juice that flows out is clear. If it’s pinkish, then it’s worth cooking.

You can prepare large quantities of pork in onion skins without fear that the product will spoil. The meat can be stored in the freezer for 2 months; the main thing is to defrost the piece before serving without subjecting it to heat treatment, i.e. without using a microwave.