Lard in onion skins
15 servings
30 minutes
Lard in onion peel is a traditional dish of Russian cuisine, known for its rich aroma and soft texture. Onion peel gives the lard an appetizing golden hue and a slight spicy bitterness, while spices and garlic add depth of flavor. This salting method has been used for centuries to preserve the product and give it a special sophistication. After boiling and infusing, the lard becomes tender, easily sliced, and pairs wonderfully with rye bread, mustard, or pickles. It is served as an appetizer or used as an ingredient in more complex dishes. Chilled and slightly frozen, it perfectly complements traditional Russian drinks, creating an atmosphere of home comfort and a true feast.
1
In a pot, we prepare a strong salt solution. We add onion peels and spices.
- Onion skins: 60 g
- Black peppercorns: 4 pieces
- Bay leaf: to taste
- Salt: to taste
2
We cut the fat into slices (about the size of a fist or slightly smaller). We place the fat in a pot so that the brine completely covers it.
- Pork fatback: 1.5 kg
3
Bring to a boil, cook for 7–10 minutes.
4
Remove from the stove and leave at room temperature for about a day.
5
Then we take out the lard, clean it from the skin, and rub it with crushed garlic. If desired, you can sprinkle a little red ground pepper.
- Garlic: 2 heads
6
Cool in the refrigerator, then in the freezer.
