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Lard with prunes and onion skins turns out bright, aromatic, similar to smoked, but at the same time very tender and soft. The taste is more reminiscent of boiled pork. Suitable for both everyday sandwiches and holiday slicing.
Thanks to onion peels and prunes, the pork layer acquires a rich smoked color
How to cook lard in onion skins with prunes
There are several recipes for lard in onion skins with prunes. It can be boiled, salted or baked in the oven in a sleeve.
As experts advise, bacon should be chosen with layers, and the more meat, the better. The pork must be fresh, from a young animal with a rather thin layer of subcutaneous fat. Preference should be given to the peritoneum, which is about 4 cm thick. It is not recommended to remove the skin: without it, the piece may fall apart. Usually it is cleaned with a knife and, if necessary, singed.
You can cook it either whole or cut into portions, but in the first case the time of heat treatment or keeping in brine increases. The optimal weight of the pieces is about 400 g.
As for onion peels, it is better not to use the top layer.It is also necessary to carefully examine the bulbs for signs of rotting. Before use, it must be rinsed in a colander.
It is advisable to use smoked prunes so that the finished product has a smoky aroma.
Additional ingredients play a big role in this appetizer. Garlic, which goes perfectly with fatty pork, various types of pepper, and bay leaf are a must. Other spices and seasonings can be used to taste.
A snack prepared in this way can be kept in the general compartment of the refrigerator for no more than a week. If long-term storage is required, it must be placed in the freezer, where it can remain for up to six months. It is best to wrap it in foil or place it in a food bag.
It is recommended to keep the finished product in the freezer before use.
Serve an appetizer with borscht or other first course with bread and garlic.
The color of the pork layer should be white or slightly pinkish, but not greyish.
Boiled lard with prunes in onion skins
Required ingredients:
- fresh lard with layers of meat – 0.6 kg;
- garlic – 3 cloves;
- prunes – 6 pcs.;
- onion peel - 2 handfuls;
- bay leaf – 2 pcs.;
- freshly ground pepper - to taste;
- ground wig - to taste;
- salt – 2 tbsp. l.
Step-by-step preparation:
- Divide the bacon into two parts for ease of preparation.
- Rinse dried fruits thoroughly.
- Place the husks, bay leaves, salt, and prunes in a saucepan with water.
- Then add pieces of the interlayer.
- Bring to a boil, reduce heat. Cook lard in husks with prunes for 25 minutes. The cooking time will depend on the thickness of the piece; if it is thin enough, 15-20 minutes will be enough.
- Peel the garlic, chop finely.
- Remove the finished lard from the pan and place on a wire rack.Wait until all the liquid has drained.
- Mix garlic, pepper and paprika and roll the pieces in this mixture. If desired, you can add cumin and dill to the sprinkling.
- Cool and remove before serving in the refrigerator.
Pieces of prepared lard are generously rubbed with garlic
Salting lard with prunes, onion skins and garlic
To prepare salted lard with prunes in onion skins, a piece of the peritoneum, or underbelly, is best suited - the fatty part with layers of meat. The pork prepared according to this recipe is incredibly soft, including the skin.
The following ingredients will be required:
- pork lard – 1 kg;
- freshly ground black pepper – 3 tbsp. l.;
- garlic - 2 heads.
To prepare brine (per 1 liter of water):
- prunes – 5 pcs.;
- salt – 150-200 g;
- onion peel - 2-3 handfuls;
- bay leaf – 2 pcs.;
- sugar – 2 tbsp. l.;
- allspice and black peppercorns.
Step-by-step preparation:
- Take the pork layer, trim off the excess fragments, peel, scrape the skin with a knife, and wipe with napkins. There is no need to wash the meat unless absolutely necessary.
- Cut into 2-3 parts.
- Prepare the brine. Place onion skins, peppercorns, salt, prunes, bay leaf, sugar in a saucepan. Pour in water, put on the stove, boil.
- The brine should boil for about 5 minutes. Then immerse the pieces of lard into it. It should be completely in brine.
- Cook for about 20-25 minutes.
- Turn off the stove and leave the lard in the brine until it cools completely. Next, put the pan in the refrigerator for 24 hours.
- The next day, remove the pieces of lard from the brine and dry them thoroughly, wiping them with napkins.
- Grind the garlic on the finest grater.
- Grind the black pepper until it is coarse. If desired, you can chop the bay leaf and mix with pepper.
- Rub the lard pieces with garlic. Then roll in spices.
- Place the finished product in bags (each piece separately) or a container with a lid and place in the freezer for 24 hours.
For salting after boiling, the layer is kept in brine for more than a day
How to bake lard with prunes in their husks in the oven
Pulled pork is best for this recipe.
The following ingredients will be required:
- interlayer – 3 kg;
- prunes – 10 pcs.;
- garlic – 5 cloves;
- husk - 3 large handfuls;
- ground black pepper – 1 tsp;
- ground coriander – ½ tsp;
- bay leaf – 2 pcs.;
- salt – 4.5 tsp. no slide.
When baking in the oven, the lard will not be cooked
Step-by-step preparation:
- Wash the lard slightly, but do not wet it too much, wipe with a paper towel. You can just scrape it with a knife. Cut into pieces along with the skin.
- Prepare all other ingredients. Wash the prunes thoroughly. Finely chop the garlic with a knife and mix it with the rest of the spices.
- Place the pork in a baking sleeve, place dried fruits and onion peels on it.
- Turn on the oven in advance, setting the thermometer at 180 degrees.
- When it warms up, send the lard up the sleeve.
- Cook for 1.5-2 hours depending on the power of the oven.
- When the dish is ready, take it out, cool it in the bag, then remove it. Place in the refrigerator for several hours.
- Serve, cut into slices, with gray or black bread.
Conclusion
Lard with prunes and onion skins is a simple, but very tasty and original snack that imitates a smoked product. It is important to remember that lard should be eaten in moderation - no more than 20-30 g per day.
