Bacon boiled in onion skins
12 servings
60 minutes
Lard boiled in onion peel is an ancient recipe from European culinary traditions. Thanks to the peel, it acquires an appetizing golden hue and rich aroma. Spices and garlic enhance the flavor, combining spiciness with the tender texture of the lard. This dish is perfect for serving cold; it is often used as an appetizer for strong drinks or as a complement to rustic bread. After boiling and marinating, the lard becomes soft and juicy with a light spicy aftertaste. It stores well in the refrigerator, and its flavor develops further over time, becoming richer. This preparation makes lard not just a product but a true gastronomic delight that combines centuries-old traditions with the art of taste.
1
Prepare the necessary ingredients.
2
Wash the onion peels (about 0.5 liters) well under running water.
- Onion peel: 250 g
3
Place the husk in the container where the fat will be boiled.
4
Put 150 grams of salt with the husk in the pot.
- Salt: 150 g
5
Place 10 peas of bitter and fragrant pepper in the pot. Remove the outer layer of garlic, rinse under running water, cut each head in half, and place in the pot with onion skins.
- Black peppercorns: 10 g
- Allspice peas: 10 g
- Garlic: 4 heads
6
Add 5 bay leaves to the pot, pour in 1 liter of clean water, cover with a lid, and place on the heat. Bring to a boil and simmer for 5-7 minutes with the lid on.
- Bay leaf: 5 piece
- Water: 1 l
7
Cut the lard into portion-sized pieces.
- Lard: 1 kg
8
Place the lard in a pot with hot marinade so that the pieces are completely covered with liquid.
9
Cover the pot with a lid, bring to a boil, and boil for 10 minutes from the moment it starts boiling.
10
Without removing the lid, let it cool at room temperature, then move it to a cool place for at least 6 hours.
11
Remove the lard from the marinade and pat it dry with a paper towel.
12
In a separate container, mix the dry spices: pepper blend, paprika, and coriander.
- Ground pepper mix: 2 teaspoons
- Ground paprika: 2 teaspoons
- Ground coriander: 1 teaspoon
13
Peel 1-2 heads of garlic, wash under running water, and press into a separate container.
- Garlic: 4 heads
14
Rub each piece of fat with a mixture of dry spices.
- Ground pepper mix: 2 teaspoons
15
Then generously rub each piece with the prepared garlic.
- Garlic: 4 heads
16
Wrap each piece in foil and refrigerate for at least 4-6 hours.
17
Serve the prepared dish cold.