Boiled pork lard roll is a ready-made snack in itself. This is a very simple dish, however, it will not leave anyone indifferent. Even those who don’t like lard will happily eat a piece of the aromatic roll if it is prepared correctly.

How to make pork lard roll boiled in onion skins

Thin lard is not highly valued on the market and you can buy it much cheaper than regular lard. It has only one drawback - there is practically no meat on a thin layer of lard. Either the animal was thin, or the sellers cut it, but we will fix it.

To prepare the dish you will need:

- layer of lard 1-2 cm thick - 2 kg;

- onion peel - one handful;

- spices: ground black pepper, salt, garlic, bay leaf;

- if there is no meat at all in the lard, take another 200 grams of chicken fillet or pork.

Boiled pork lard roll, step-by-step recipe:

1. Place the onion skins in a saucepan and cover with cold water. Boil it for 10 minutes, then remove the pan from the stove, cover with a lid and let it brew while you make lard.

2. Wash the layer of lard under cold running water and scrape the skin with a sharp knife.

3. Dry the lard and place it on the table, skin side down. If the layer is very large, it is better to divide it into several parts. This will make it easier for you to roll it up, and you won’t need to look for a large cooking pot.

4. Peel two heads of garlic and grind them in a blender into a paste. Add black pepper and salt to the mixture and mix well again.

5. Rub the garlic gruel onto the inner surface of the lard. If you decide to add meat, then cut it into very small pieces and distribute evenly throughout the layer.

6. Prepare harsh, strong threads. Twist the roll very tightly and pull it in several places with threads.

7. Place the finished rolls in a pan and pour in the strained onion broth. Salt the broth and put the pan on the fire.

8. When the lard boils, turn the heat as low as possible and cover the pan with a lid. Now the lard should not even be cooked, but simmer quietly for 3 hours.

9. Remove the lid from the pan, drop a couple of bay leaves into the broth and find a lid with a slightly smaller diameter than the pan itself. The lard needs to be melted and pressed a little. To do this, lower the lid directly into the pan and place a jar of water on top. If you don't have the right size lid, use a regular flat plate.

10. When the onion broth has cooled, drain it and place the rolls on a wire rack to drain. Although the rolls are already ready, it’s not worth eating them yet. You need to give them time to stand for a day in the refrigerator.

11. If you have some garlic paste left, grease the rolls with it, pack them in plastic bags and put them in the refrigerator.

This is how easy it is to make a boiled roll from pork lard so that it has the taste, color and smell of a smoked roll.

To prepare the roll, choose fresh lard with skin, the thickness of which is no more than 2 cm. You can check the quality of lard by looking at the skin; if it comes off well, then the product is good. Podcherevok is not suitable for making rolls; it is better to choose tender lard from barrels with a thin cut of meat.

How to cook:

1. Any meat, it can be chicken, pork or beef, cut into thin slices, salt and pepper to taste.
2. Unwrap the layer of lard, sprinkle with salt and spices, place the prepared meat on it and roll it into a tight roll. Tie with a harsh thread.
3. Place the roll in a suitable pan, cover with cold water and cook for 2.5 hours with spices, then remove and wrap in a baking sleeve or foil. Bake the roll in the oven for 1.5 hours.
4. Cool the finished dish, remove the thread and cut into portions. Serve with any side dish.

If you add onion peels to the water when cooking the roll, the skin will turn out to be a pleasant brown color. The best seasonings for preparing this delicacy are: chopped garlic, cumin, coriander, a mixture of peppers and herbs, and bay leaf.

Stuffed lard roll in the oven

Ingredients:

• Lard with meat layer – 1.5 kg;
• Garlic – 1 goal;
• Carrots – 1 piece;
• Salt and spices - to taste;
• Beer or wine – 1 glass.

How to cook:

1. Carefully separate the skin from the fat, rub it with spices and salt.
2. Mix spices and salt, stuff lard without skin with this mixture. Grate the carrots on a fine grater, cut the garlic into slices and distribute the mixture evenly over the lard.
3. Place the lard in a tray, cover with the prepared skin and marinate for 24 hours in the refrigerator.
4. Roll the meat into a roll, wrap it with skin and tie it with twine. Pour beer or wine into a baking bag, place lard, seal the edges tightly.
5. Bake the delicacy in an oven preheated to 200 C for 1.5 hours. Turn off the burner and leave the dish to cool in the oven. Place the cooled roll in the refrigerator for 12 hours, then remove the twine and cut into slices.

Baking rolls are made small, about 0.5 kg each, so that the lard inside is well baked.

Preparing a lard roll is not difficult, it is important to choose the right product and follow the instructions. It is better to serve the dish with boiled or baked potatoes or with borscht; mustard or horseradish are more suitable sauces.

Boiled lard roll- one of the varieties of tasty snacks that can be prepared from lard. Thick lard is perfect for salting, and if it also has a meat layer, then there is nothing better than making bacon from it or baking it in the oven in spicy spices or smoking it.

In addition, I recently discovered another very tasty dish - lard roll. Moreover, you can prepare either a boiled roll from lard, or smoked or baked in the oven. With a little effort, an ordinary piece of lard can turn into a delicious snack.

Today I want to show you how to cook boiled lard roll - a step-by-step recipe with photos. I suggest cooking not just in salted water, but in a decoction of onion skins. Thanks to the husk, the lard will look like smoked lard. Lard roll with meat layer, boiled in onion skins turns out incredibly tasty if you make it with filling. You can use dried apricots, carrots, and walnuts as filling.

Ingredients:

• Thin lard - 1 kg.,
• Onion peel - 2 handfuls,
• Bay leaf - 2 pcs.,
• Water - 2 liters,
• Salt and sspices - to taste,
• Carrots - 2 pcs.

Boiled lard roll - recipe

Place onion skins in a saucepan. To prepare boiled lard roll, you can take the peels of regular white onions and red onions. Rinse it with cold water to remove dust particles and other contaminants.

Place in a saucepan. Add a pinch of salt and bay leaf. Fill it with cold or immediately hot water. After boiling the onion broth, let it cook for another 10 minutes. While the onion peel broth is being cooked, you can start preparing the lard roll in order not to waste time.

So that lard can be wrapped in a roll, we use, as I wrote above, thin lard with skin. A very tasty roll will be made from overgrown lard (this is what lard with a layer of meat is called). This is what my piece of bacon looks like for a roll. Before cooking, I always rinse the lard with cold water and dry it with napkins or a paper towel.

To make the lard roll tasty, you can’t do without spices. You can take ready-made spices for lard or meat, or mix your favorite spices. For the lard roll boiled in onion skins, I used paprika, curry, thyme, black pepper, ginger powder and coriander. Mix all spices in a separate bowl.

Add salt to the spices to taste.

Mix spices with salt.

Use your hands to generously coat the lard on all sides.

Now you need carrots. Grate it on a medium or fine grater. Place carrots on top.

Now you need to make a roll from lard. To do this, roll up a piece of lard. Wrap it tightly with thread so that it does not unravel during cooking.

You can tie a lard roll with a special weave, just like sausages or meat for smoking are tied. Place the finished lard roll in the onion peel brine.

Boiled lard roll. Photo

Lard roll is considered one of the simplest and most delicious snacks. There are several of the most popular and delicious recipes for this dish.

Lard roll with skin in the oven

There are many different variations of preparing lard with skin, as well as rolls based on it. It is boiled, stewed, baked in the oven, cooked in a slow cooker.

To prepare a lard roll in the oven, you will need:

• thin lard with skin – 1 kilogram;
• meat (chicken, beef or veal, to choose from) – 250 grams;
• carrot;
• garlic;
• spices;
• salt.

Before cooking, lard must be salted first. Next, grate the salted part of the workpiece with thyme, black and red pepper, or other available spices, after which you can spread the filling onto the layer.

Grate the carrots onto a fine grater and place evenly on the base. Cut the prepared meat into thin slices and distribute evenly over the workpiece. Roll up the roll and tie with kitchen twine. Place in a baking sleeve.

Bake a lard roll with skin in an oven preheated to 180 degrees. The preparation time for the snack depends on the size of the product. If, when purchasing, the choice fell on thin lard from pork barrels, it should be baked for no more than 1.5 hours. In addition, if the weight of the main product is about 1 kilogram, it is better to cut such a piece into two smaller pieces. Then the roll will bake faster.

At the end of the process, it is recommended to simmer the finished dish for 10 minutes, then let it cool, cut into thin slices and serve.

In onion skins

To prepare a boiled roll of lard in onion skins, take:

• thin lard with a layer of meat;
• salt;
• ground black pepper;
• chili pepper – 1 piece;
• bay leaf – 2 pieces;
• khmeli-suneli;
• garlic – 10 cloves;
• water;
• onion peel 300 grams.

Rub the pork belly with a slit with a mixture of peppers and suneli hops. Roll into a roll. Tie with thick thread or kitchen twine.

Place bay leaf, garlic, and pepper as listed in the brine water. Add onion peels and salt at the rate of 100 grams per 1 liter of water. Bring the mixture to a boil. Cook the rolls for 2 hours. Then cool and place in the refrigerator for 12 hours. When the time is up, the snack is ready to eat.

Cooking in foil

To prepare a baked lard roll in foil, take:

• lard with a thin layer of meat;
• garlic – 1 head;
• ground cumin – 1-2 teaspoons;
• ground coriander – 1-2 teaspoons;
• ground red pepper - to taste;
• ground black pepper - to taste;
• Bay leaf.

Wash the lard well and remove the skin. Then open the layer and grate with cumin, coriander, and a mixture of peppers. Add salt at the rate of 1 teaspoon per 0.5 kg of lard. Cut the garlic into thin slices and stuff the workpiece with it. Roll up the roll and leave to marinate in salt and spices for 40 minutes.

Wrap the marinated workpiece in foil and place in the oven, preheated to 180 degrees. Baking time – 1.5 hours. When the appetizer is ready, drain off excess fat, cool and place in the refrigerator for 3-4 hours to firm up the roll. After time, cut into thin slices and serve.

Boiled lard roll with meat layer

To prepare boiled lard roll you need:

• thin lard with a small layer of meat;
• coarse (table) salt;
• black pepper (peas);
• white pepper (peas);
• caraway;
• garlic;
• Bay leaf.

First of all, it is recommended to select the dishes in which the dish will be prepared; the water should completely cover the workpiece.

It is necessary to remove the skin from the main product, sprinkle with salt crystals and leave for 30 minutes so that the lard is salted. In the meantime, all the available spices need to be crushed into a homogeneous mass (but if there are large pieces in the spice powder, it’s not a big deal). Rub the resulting mixture onto the inside of the roll, roll tightly and tie with twine or thick thread. To make the roll more flavorful, place several bay leaves under the threads.

Place the workpiece in a bag. After the water boils, cook over low heat for at least 2 hours. When the time is up, remove the finished delicacy from the container and allow the fat to drain. After that, cool the boiled lard roll with the meat layer, first pressing it down with a weight (this will make the meat delicacy denser).

After cooling, place the dish in the refrigerator and leave for 12 hours.

Multicooker recipe

To cook in a slow cooker, separate the thin lard from the skin and generously sprinkle with coarse salt on both sides. Rub with spice mixture. Chop the garlic and distribute evenly over the inside of the lard. Add bay leaf, roll tightly, wrap with sandpaper and tie with thread. Cook in a slow cooker in baking mode without water. After 30 minutes, turn the roll over to the other side and bake until done.

Once cooking is complete, cool the delicacy and place it in the refrigerator to harden.

Snack in Ukrainian

This snack is the simplest of lard-based recipes. In order to prepare it, add ground black pepper and bay leaf to the pre-salted lard, squeeze out the garlic.

Roll up, tie tightly and cook for 2 hours. After the time is up, place the semi-finished product on a baking sheet and bake for half an hour. After cooking, drain off the fat, let the finished roll cool, cut into slices and serve.

There are many snacks made from such a simple product as lard. The choice and preference remains with lovers of tasty and satisfying food.

One of the most budget-friendly snack options for every day is a lard roll with a layer of meat, boiled with spices and garlic. Now fresh lard is inexpensive, and besides, we will need thin lard, which will cost even less. But it is desirable that there is at least a small layer of meat. You can take a thicker piece, and even undercuts. Why I advise you to take thinner lard: besides saving, there is another advantage - it is convenient to roll it into a tight roll. As for taste, there is no difference in taste between the finished product. Any lard becomes soft like butter, is easy to cut and looks very appetizing when sliced.

My advice: Before preparing a boiled lard roll, select a suitable size container in which it will be cooked. So that it doesn’t turn out that the roll is twisted, and the saucepan is too small for it.

Ingredients

To prepare a lard roll boiled in a bag you will need:

• thin lard (fresh) – 700-800 g;
• coarse salt (table salt) – 1.5 tbsp. l;
• allspice – 0.5 tsp;
• mixture of peppercorns – 1 tsp;
• white peppercorns – 1 tsp (optional);
• coriander (seeds) – 1 tsp;
• cumin or cumin – 0.5 tsp;
• black peppercorns – 1 tbsp. l. or 1.5 tbsp. l. ground;
• paprika – 1 tbsp. l (optional);
• garlic – 1 large head or 6-8 cloves;
• bay leaf - 3-4 leaves.

In addition: two or three thick bags and twine (thick thread).

How to make boiled pork lard roll. Recipe

First of all, I remove the skin. To do this, I insert a knife between the pulp and the skin, cut it a little and with my hands pull the skin up away from me. It comes off easily, but if it’s difficult somewhere, I help with a knife. After this procedure, I rinse the piece of lard thoroughly under warm water and leave it to dry on a towel. I don't throw away the skin. I clean it with a knife to remove dirt, rinse it, let it dry, then roll it up and put it in the freezer in a tight bag. It will come in handy when I cook jellied meat (there are a lot of gelling substances in the skin).

I sprinkle coarse salt on a layer of lard. I rub it with my hands, as if massaging it only on one side, the one that will be inside the roll. There is no need to salt the outside.

I let it salt for half an hour. During this time, I peel the garlic (put more of it) and prepare the spices. My set contains all types of pepper, coriander and cumin. If you don’t like something, exclude it or add others to your taste. Of the obligatory only ground pepper, in principle, you can limit yourself to this. In general, the choice is huge: paprika, chili, thyme, Provençal herbs and even ginger and curry.

I pour it into a mortar and grind it. Not into powder, let there be small and large particles - it will be tastier and more aromatic. Don’t skimp on spices; without them, a boiled lard roll won’t turn out delicious, it will be bland.

I sprinkle the aromatic mixture and generously rub a piece of lard on top and on the sides. Again, there is no need to rub the outside.

I squeeze the garlic onto a piece of lard through a press (alternatively, grate it through a coarse grater) and sprinkle with paprika. For lovers of spicy snacks, I recommend mixing paprika with chili powder.

Now the most crucial moment: the grated layer needs to be rolled into a tight roll and tied with twine so that it does not unravel during the cooking process. You can roll it either on the wide or narrow side, the main thing is that there is no gap between the layers. If you have experience, pull the lard roll using the sausage tying method (braiding). I just wrapped it with twine and pulled it tight so that it would cut into the lard.

I slipped bay leaves under the twine in several places. If the weaving is curly, then in order not to disturb the binding, you can put bay leaves on top of the roll.

Placed it in a thick plastic bag and tied it. Then two more took turns, each also tying a knot. He poured two liters of water into the cauldron, lowered the roll and put it on high heat. As soon as it boiled, I lowered the heat to minimum. Cover tightly with a lid and cook at a barely noticeable boil for two hours.

The finished roll was taken out of the cauldron into a wide dish with sides. I didn't untie it.

He pressed it down with a board and placed a weight (a pan of water) on the board. In this form, I left it to cool to room temperature for several hours.

Then he removed the weight and opened it. Without removing the binding, I transferred it to a container, poured the brine into it and transferred it to a cool place (in the refrigerator or cellar). I left it there until the morning.

Overnight the lard roll steeped, gained flavor and became denser. Now you can remove the binding, but I left it for the photo, I only cut it from a small piece.

Well, friends, the boiled lard roll with a meat layer is ready, it’s time to set the table! It is good to serve it with pickled or salted (fermented) tomatoes, cucumbers, cabbage, boiled potatoes and black bread. Don't forget mustard or horseradish. Strong drinks are optional. I will be glad if you like the lard roll recipe and share your impressions in the comments. Bon Appetit everyone! Your Plyushkin.

Video version of the cooking process with minor changes