Boiled lard
6 servings
30 minutes
Boiled lard is a dish that has taken root in Russian cuisine due to its simplicity and amazing taste. It combines a tender, fatty texture with a rich aroma of spices. Boiling lard in brine with bay leaves, black pepper, and onion skins makes it special: it acquires tenderness, a slight spiciness, and a subtle smoky flavor. This cooking method helps preserve the product for a long time while deepening its taste. Boiled lard pairs wonderfully with black bread, mustard, or garlic, creating a hearty and rich snack. In Russia, it is traditionally prepared for feasts and taken on the road as it is convenient to store and nutritious. A true delight for lovers of Russian cuisine!
1
Put a piece of fat in the pot, pour in water, add spices and onion peels.
- Pork fatback: 0.5 kg
- Water: 1 l
- Salt: 5 tablespoon
- Bay leaf: 4 pieces
- Black peppercorns: 10 pieces
- Onion skins: 60 g
2
Cook on low heat for 20 minutes. Leave in this brine overnight. In the morning, take the fat out of the brine and put it in the refrigerator.
