Salo, boiled in onion peel

Pork fat is a favorite product of many people. Some people, for example, Ukrainians, this product has long and firmly entered the national cuisine. And for good reason - after all it is useful, contains almost all elements from the periodic table and unsaturated fats. In addition, it is very nutritious. Lard is cooked differently: boiled, salted, fried, smoked, frozen.

Consider how to cook lard in the onion husk. Buy one and a half kilograms of fat, it is best suited with layers of meat. You will also need a head of garlic, a handful of onion peel, which can take 6-7 bulbs, black pepper - 13 peas and salt. In addition, it is still possible, but not necessary, to take two or three pieces of bay leaves for cooking. After preparing a saucepan with water, add salt, pepper, onion, pepper and bay leaves to it, and bring it to a boil, then put the lard in the saucepan. Let it leave for ten minutes. After removing the pan from the heat, leave the bacon salo in the brine. When the brine has cooled, taking the lard, boiled in onion husks, from the pan, put on a plate. Let it lie on the plate for about 15 minutes, so that all the glass from it is all moisture. And during this time you can prepare for your dish a mixture of different spices - rub or press on the garlic, crush a pea of a pepper, finely break a bay leaf. Mix it all. On the product, make cuts so that during the smearing with its spices they also penetrate into these notches. Having smeared it, put in the refrigerator for several hours, best of all - for a day. Salo, boiled in onion husks, reminds smoked so much that the second name of this dish is fat, smoked in liquid smoke. In the onion husks are many active biologically active substances, so fat, cooked in onion husks, can be doubly useful.

Salo cooked with garlic - the dish is quite traditional. Most of the recipes for its preparation differ little from the above, except for cooking in onion husks and are to prepare a brine in order to cook bacon in it, boil in this brine, plastering and stuffing with a mixture of spices. The difference is in the composition of a mixture of spices, in garlic stuffing before or after cooking. If you do not have all the necessary spices to make a spicy mixture, then it will be enough to coat your lard with garlic mush and red pepper. If lard cooked with garlic was stuffed with a mixture of garlic and other spices before cooking, then these spices, especially garlic, after cooking lose some of their flavor and taste, so cover and stuff the bacon with the spice mixture better after you have cooked it. For example, one more recipe for cooking this dish.

To cook lard cooked with garlic according to this recipe, you need a kilogram of lard, a garlic head and to taste such spices as ground red pepper, cumin, salt, bay leaf ground, turmeric, rosemary red, ground black pepper. Prepare the pickle for cooking: throw all these spices and two cloves of garlic into a pot of water and bring to a boil. Salo at this time you need to cut into pieces, then throw it into boiling water and about an hour to cook: if the fat is ready, it easily pierces with a fork. Sala should be allowed to cool, the water should drain from it. After that, it is necessary to make cuts in which you can place chopped cloves of garlic, to your liking. Then the product is placed in the refrigerator for several hours. Salo cooked with garlic is ready.

The advantage of cooking boiled fat on similar recipes is that the cooked salted salo is cooked faster than, for example, ordinary salted fat, which can be salted for 2-3 weeks. In addition, bacon salted salo differs from salted salted so that it is much softer, easily cut.