How long to cook lard at home. The most delicious recipes for boiled lard

Ingredients

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

lard with meat layer - 500 g;

ground black pepper;

garlic - 5-6 cloves;

ground paprika;

Provençal herbs.

Cooking steps

Wash and dry the lard, make cuts and stuff it with garlic, grate generously with salt, pepper, paprika, and sprinkle with herbs de Provence. Leave to marinate for 1.5-2 hours.

Then put the lard in a plastic bag, remove the air and tie it tightly. Place the bag of lard in two more bags and also tie tightly.

Place the bag of lard in a pan of boiling water and cook for 2-2.5 hours.

After cooking, remove the boiled lard from the water without removing the bag, let it cool, then put it in the refrigerator. The lard should spend at least a night in the refrigerator, but preferably a day, and soak in salt, juice and seasonings. After time in the refrigerator, the tasty, homemade lard is ready to eat, and the fat that was released into the bag during cooking does not need to be thrown away; it can be used in preparing other dishes, for example, potatoes.

Boiled lard is a favorite delicacy among all Slavic peoples, although it is, of course, especially popular in Ukraine. It is served to the table along with black bread, using it as a hearty snack. Boiled lard can also be added to salads and soups, and complemented with meat dishes and side dishes. The recipes for this delicacy are simple and straightforward, so you can start preparing it right away without fear of failure.

Many people prefer boiled lard, because it retains many useful substances, and there are significantly fewer calories in such a treat than, for example, in cracklings. Doctors and nutritionists say that even one piece of lard a day will be an excellent prevention of heart disease. At the same time, all the fats it contains are easily processed by the body, so you don’t have to worry about your figure.

Boiled lard without any spices is unlikely to seem tasty to anyone, so chefs all over the world are coming up with more and more new sets of seasonings for preparing this product. All recipes always contain salt and garlic; ground pepper and peppercorns, paprika, coriander, dried herbs and Provençal herbs are also often added. In stores you can even find special seasonings for lard, which are already collected in one bag.

Lard is served cold, cut into small thin pieces. Along with it, you can offer guests black bread, salt and fresh green onions.

Secrets of making perfect boiled lard

Boiled lard is a delicious Ukrainian appetizer that will decorate any feast. On a holiday table, it is best served with alcoholic drinks, and at home, the dish will sell as a hearty snack. If the recipes how to cook boiled lard, it seemed not enough for you, remember a few more culinary secrets about this delicacy:

Secret No. 1. To make the treat truly tasty, it is important to choose the right lard before cooking it. It must be white, without yellowness or dark spots. The skin should also be light. Be sure to pay attention to the smell of the product - it should be fresh, without signs of rotten meat.

Secret No. 2. It is recommended to store the finished lard in foil. This way it will stay fresh longer and retain its taste and aroma.

Secret No. 3. In order to prepare tasty lard, you will need a large amount of salt. Don’t be afraid to over-salt the dish – it will take exactly as much seasoning as needed.

Secret No. 4. Boiled lard will taste best if it contains at least small layers of meat.

The lard according to this recipe is not actually smoked, but the taste and color are practically no different from smoked lard. You don't need the onion itself for cooking - just the peel. In this case, it is recommended to take the peels of old onions - they give off their color better. The total cooking time will take approximately 3 hours, then the dish can be served to guests. It will look great on the holiday table. It is best to cook lard with husks in a large saucepan, and in a small saucepan you will have to turn it over occasionally.

Ingredients:

700 g lard;
4 onions;
5 peas of allspice;
1 liter of water;
50 g salt;
4 cloves of garlic;
Salt pepper.

Cooking method:

Wash the onion skins and lard thoroughly and dry.
Pour a liter of water into the pan and add salt.
Place the husks in a saucepan and cook for 10 minutes.
Place the lard in a whole piece onto the husks and continue cooking for another 45 minutes.
Remove the pan from the heat and leave covered for 10 minutes.
Mix all the spices, peel the garlic and cut into halves.
Place the prepared lard on a plate and sprinkle with spices on all sides.
Place the garlic clove halves evenly over a piece of lard.
Wrap the lard in foil and leave in the freezer for 2 hours.

Interesting from the network

For this recipe, you must choose lard with meat streaks. With the help of the most ordinary package, it can be turned into a real delicacy that will cause sincere delight among all tasters. How much salt is needed is not indicated in the recipe - you need to generously rub a piece of lard with it, adjusting the amount at your discretion. Before cooking, be sure to remove the air from the bag of lard. The fat that remains in the bag after cooking can be used for frying.

Ingredients:

500 g lard;
6 cloves of garlic;
1 tsp. Provençal herbs;
1 tsp. black pepper;
1 tsp. ground paprika;
Salt.

Cooking method:

Wash the lard, let it dry, then make several cuts.
Place whole cloves of garlic into the cuts.
Rub the lard well with salt and all the other seasonings specified in the recipe.
Let the lard sit for 2 hours, then transfer it to a bag and tie tightly.
Place the tied bag in two more similar bags and tie them too.
Boil a sufficient amount of water in a saucepan, add lard in bags.
Cook for 2 hours, cool the lard directly in the bag, and only then remove it to a plate.

The simplest recipe for boiled lard, which is perfect for beginner cooks. If desired, you can supplement it with your favorite spices, but even without them the dish will turn out tasty and aromatic. Push the garlic as deep as possible into the lard. It's best to cut it into halves or quarters, although small cloves can be used whole. Ready lard should be stored in the refrigerator - it is only marinated in the freezer.

Ingredients:

500 g lard;
1 head of garlic;
500 ml water;
Salt pepper.

Cooking method:

Scrape the lard with a knife, rinse, and stuff with garlic.
Boil water in a saucepan and salt it well.
Place the lard in the pan and wait until the water boils again.
Cook the lard for 20 minutes with the lid closed, then remove from the saucepan and let the water drain.
Wrap the lard in cling film and keep in the freezer for half an hour.

Now you know how to cook boiled lard according to a recipe with a photo. Bon appetit!

A white, elastic piece of lard that melts in your mouth is indescribable bliss. Boiled lard is a way to pickle your favorite product at home for the most cautious. Since the soul requires variety, I will offer several recipes: with spices, in onion skins, in a bag. A favorite delicacy among most Slavic peoples, it is a hearty snack and a tasty cure for the nerves. Because there is hardly a person who has tasted the salsa and not enjoyed it. Do you remember how your mood improves?

The most delicious recipes for boiled lard

In order for the appetizer to live up to its stated name, you should know the specifics of preparing boiled lard.

The cooking time depends on the size of the piece. Do not overcook the product, 30-40 minutes is the maximum; longer cooking does not make sense.
You will get an excellent snack if you take the choice of pork product seriously. Refrain from buying old lard. Don’t be shy and smell a piece – good lard initially smells delicious. The structure of the product is important - smooth, dense, without looseness, preferably with small layers of meat.
Don’t be afraid to overdo it with salt, the product will take no more than the required amount.

Seasonings for lard:

Lard without seasoning is a fashionista without makeup. Traditionally, in addition to salt, various types of pepper and bay leaves are added during cooking. But when it comes time to rub the cooked piece with spices, you are allowed to roam to your heart’s content. Take paprika, coriander, ginger, a mixture of Provençal herbs, suneli hops, and any herbs.

Boiled lard in onion skins

Boiled in the husk, a piece of lard is unbearably beautiful, with a smoked effect. I advise you to take leaves from an old onion, it gives off more color.

Prepare:

Pork lard – 700 gr.
Husk - several handfuls.
Water - liter.
Salt – 50 gr.
Pepper.
Garlic cloves – 4 pcs.

How to do:

Place the husks in a saucepan and add salt to the water. After boiling, cook for 10 minutes and add the pork piece.
Cook for 30-40 minutes depending on the thickness of the piece.
Remove from the burner and let cool without removing from the pan.
Dry the piece and remove the husks.
Combine the garlic pulp with spices and generously spread the lard. If desired, you can simply cut the garlic cloves into slices and cover the piece.
Wrap the lard in foil and refrigerate for 2 hours.

Boiled lard with spices - a simple recipe

Lard will turn out incredibly tasty if you generously rub a piece with a variety of spices. Keep the recipe simple.

Pork lard – 500 gr.
Water - liter.
Salt – 150 gr.
Garlic – 3 cloves.
Allspice - 3 pcs.
Bay leaf – 2 pcs.
Carnation buds – 2 pcs.
Parsley and dill, a mixture of peppers, coriander, red pepper.

How to do:

Boil water with salt, cloves, bay leaves and pepper. Boil lard in brine for 20-25 minutes. Leave to cool directly in the pan. The best way to prepare it is to cook it overnight and rub it with spices in the morning.
Remove the lard and dry.
Make a seasoning mixture: mix coriander with black and red peppers, add other spices as desired. Lard grated with paprika looks incredibly beautiful.
Separately chop the greens, chop the garlic and combine.
Rub the seasoning mixture onto the piece, then coat the top with the garlic-dill mixture.
Wrap the piece in foil and keep it in the cold for a day.

Boiled lard with garlic

The simplest recipe, but the taste is not inferior to the “sophisticated” ones. Garlic and lard are incredibly well compatible products that complement each other.

There is no point in writing the number of ingredients, since everything is outrageously simple.

Take a piece of the best lard and add water in a saucepan to cover completely. Add pepper and bay leaf.
Cook and cool.
Cut the garlic cloves into slices and stuff the piece over the entire surface.
Sprinkle with black pepper, salt and, wrapped in cling film, refrigerate for a couple of hours.

Lard boiled in a jar - homemade recipe

A wonderful snack can be prepared in the oven by boiling lard placed in a jar. A product for the peritoneum and cheek is suitable. There is no specific recipe; spices are added by eye.

How to cook:

Dry the lard cut into pieces thoroughly. Don’t make them too small, cut them as large as possible, ensuring that they fit into the neck of the jar.
Leave about 3 cm at the top.
Place the jar in a cold oven, cover with a lid and turn on. Set the temperature to the lowest setting at first. After 10 minutes, increase to 150 o C.
Continue cooking for about an hour.
Turn off the oven and leave the jar to cool. You can try it right away.

Boiled lard in a bag with spices

Salted lard cooked in a bag is very popular among gourmets. Tip: do not throw away the remaining fat in the bag - use it for its intended purpose.

Take:

Lard – 500 gr.
Garlic – 6 cloves.
Paprika, salt, herbs de Provence, black pepper.

How to cook:

Make several cuts on the piece and put the garlic cloves inside.
Rub the lard with seasonings, let it stand for a couple of hours so that the piece is soaked, and put it in a bag.
Important! Be sure to remove any air from the bag and seal tightly. Place the lard in two more bags, tie it and start cooking.
After 2 hours the lard is ready. Cool it directly in the bag.

Lard boiled in soy sauce

Let's show due respect to oriental cuisine and add to the recipe an unusual nuance that came from there - soy sauce. To prepare, choose a beautiful piece of brisket with a layer of meat.

Take:

Lard with a layer – 500 gr.
Soy sauce – 7 large spoons.
Ginger root - 3 cm piece.
Green onions.
Sugar – 2-3 spoons
Rice wine – 3 spoons.
Sunflower oil.
Water – 2.5 glasses.

How to cook:

Boil the whole piece for 5-7 minutes, let the water drain, cool slightly, and divide into small pieces measuring 3 x 5 cm. Tie with thread.
Coarsely chop the onion feathers and the ginger root into rings.
Fry in well-heated oil. It is more convenient to fry in a pan with a thick bottom. A strong aroma appears - it’s done, it’s time to move on to the next stage.
Pour water into the oil, wait until it boils and add the sauce and wine. Wait until it boils again and add sugar.
After the sugar has completely dissolved, add the pieces of lard and let it boil. Cook until tender over low heat for 2 hours (simmer).

Boiled lard roll - recipe

If you see thin pieces of lard on the market, don’t miss the opportunity to buy it for pennies and make a wonderful roll. Save some money and get an excellent snack. Moreover, it doesn’t matter where the piece comes from, the flank or undercut will work well.

You will need:

Lard – 600 gr.
Onion peel - a large handful.
Salt – 2 tablespoons per liter of water.
Garlic, ground and peppercorns, bay leaves, favorite spices.

How to cook:

Place a piece on the board, sprinkle with plenty of spices, and roll into a roll. It's faster and more convenient to cook small pieces. Tie with threads and twine.
Boil water with salt, peels, peppercorns and bay leaves.
Fold the rolls and cook after boiling for 30 minutes.
After removing from the burner, forget the roll directly in the brine for a day.
After a day, take it out, peel off the husks, and blot it. Wrap in film and store in the freezer. However, cut off a piece, since you can try the roll right away.

Add to the collection of lard recipes:

Recipe for boiled brisket with layers of meat

Incredibly tasty and beautiful snack. You may salivate while you cook.

You will need:

A piece of brisket with layers – 1 kg.
Garlic – 4-5 cloves.
Onion peel - a handful.
Water - liter.
Salt – approximately 100 gr.
Sugar - a spoon.
Bay leaf, peppercorns, khmeli-suneli seasoning.

Step-by-step preparation:

If desired, cut the brisket into medium pieces; they will salt faster.
Boil water, adding husks, salt, bay leaves, sugar and peppercorns. Lower the pieces and cook for half an hour after boiling.
Leave the lard to cool in the brine.
Clean the pieces from adhering husks and dry.
Mix the spices with minced garlic and grate the brisket.
All that remains is to wrap the lard in cling film and keep it in the refrigerator for about an hour (ideally overnight). Take a sample and store the remainder sealed and refrigerated.

There are never too many recipes, so keep the video with lard boiled in a bag and enjoy. Good luck with your culinary vigils in the kitchen.

There are many different recipes for making lard. But we will tell you today how to cook with spices in a bag. Made in this way, it turns out very tasty and deliciously aromatic. See for yourself!

Recipe for lard boiled in a bag

Ingredients:

lard with meat layer – 0.5 kg;
coarse salt;
garlic – 5 cloves;
ground paprika;
Provençal herbs.

Preparation

First, wash the lard thoroughly, dry it thoroughly with a towel and make small cuts on it with a knife. We peel the garlic, chop it into thin slices and insert it into the prepared holes. Next, rub the piece with salt, ground paprika and black pepper. Sprinkle Provençal herbs on top if desired and put it in the refrigerator for about 2 hours to marinate. After the time has passed, remove the lard from the refrigerator, transfer it to a previously prepared clean plastic bag and tie it so that there is no air in it at all. We wrap it in 2 other bags in the same way. Fill a deep saucepan with filtered water, place it on the stove and, when the liquid boils, carefully lower the lard packed in plastic bags into it. Cover the dish with a lid and cook the dish for 2.5 hours, at a low simmer. After this, carefully remove the boiled lard from the water and let it cool thoroughly without unwrapping it from the bags. Next, place the lard in the refrigerator and leave it there for a day. This is necessary for better impregnation with seasonings and spices. Remove the finished dish from plastic bags, cut into slices and serve.

Recipe for boiled lard with spices in a bag

Ingredients:

lard – 800 g;
coarse salt – 5 tbsp. spoon;
garlic – 1 head;
caraway seeds, dill, basil - 2 tbsp. spoons;
- 5 pieces.

Preparation

To prepare boiled lard in a bag, first prepare all the ingredients: peel the garlic, separate it into cloves and finely chop it with a knife. Mix salt with aromatic seasonings and generously rub lard with the resulting mixture. Then we make several small punctures in it and put in clove buds. Wrap the lard in cling film, place it in a bowl and put it in the refrigerator overnight. Next, you and I will need a thin plastic bag, which is usually used for baking meat. It is also called the “culinary sleeve”. We unwrap the pickled lard from the film, place it in a bag, close the hole with a clip and lower it in this form into a high and deep pan. Fill with cold water, place on the stove, turn on high heat and bring to a boil. Then reduce the flame, cover with a lid and cook for 90 minutes. Carefully remove the finished lard in the bag from the pan, unwrap it, cool and put it in the refrigerator for 2 hours. Cut the finished appetizer into slices and serve with black bread and borscht.

Lard boiled with spices in a bag in a slow cooker

Ingredients:

Preparation

Peel the garlic, finely chop it with a knife and mix with spices. Rub the resulting aromatic mixture onto a piece of lard on all sides and place it in a bag, tying the ends well. Then we put the workpiece into the multicooker bowl and fill it with filtered water. Close the lid of the device, select the “Steam” mode and time it for about 1 hour. After the sound signal, we do not take out the lard, but leave it to cool for another hour. After the time has passed, take out the piece and put it in the refrigerator for a day.

Lard lovers, rejoice: today we will prepare delicious lard in a bag. Once you try this recipe for boiled lard, you will never want to eat another one again. And do you know why? Yes, because it is very easy to cook lard in a bag, the recipe is so simple that only the lazy would not prepare it. And, of course, it’s very tasty.

Ingredients:

pork lard with meat layer - 1300 grams;
salt - 2 tablespoons;
garlic - 1 whole head;
pepper mixture - 1 teaspoon;
allspice - 10 pieces;
paprika - 0.5 teaspoon.

Delicious lard in a bag. Step by step recipe

A piece of lard weighing 1300 grams is quite heavy: and not every housewife has a pan large enough to completely immerse the lard in it. Therefore, we will cut the lard into four parts: first lengthwise, and then into two more parts. We ended up with four pieces. Next we will wash the lard, dry it and scrape the skin with a knife so that it becomes light.
We rub each piece of lard with salt: do not spare it - the lard will not absorb more salt than necessary.
We do the same with a mixture of peppers and paprika. Don't forget to grease all sides with lard. By the way, to lubricate lard, you can use any spices and herbs that you like.
The next step in preparing our delicious lard will be packaging it in a bag. I would like to draw your attention to the fact that we use a bag, not a baking sleeve. In principle, you can even use a plastic bag.
Peppered and salted lard is best divided into two bags. Add peeled garlic and allspice to each bag. Cut the garlic into slices. Laurel lovers can add a few leaves.
We wrap the bags of lard tightly and put another bag on top so that the juice does not leak out during cooking.
Place pieces of lard in a saucepan and add water so that the lard in the bags is completely covered. But the lard floats to the top: so we put a plate on top of it - like oppression.
Place the saucepan with lard on the fire, bring to a boil and cook for 1.5 hours. The fire must be reduced to minimum.
Remove the boiled lard from the water and leave it in bags until it cools completely. As soon as it cools down, put it in the refrigerator for 4-5 hours. Again: we don’t remove the packages.
It's time to serve. The lard was unwrapped and the garlic and fat were removed with a knife. And now the long-awaited moment has come: cut the lard into thin slices and... savor it.

This lard stores well in the refrigerator. You can also wrap it in food foil and put it in the freezer. “I Love to Cook” wishes everyone a bon appetit and prepares dishes for you according to new recipes.