Cooked lard - recipe for gourmets

There are a lot of anecdotes about fat and about Ukrainians. But, nevertheless, other Slavic and not only Slavic peoples use this product. After all, you can eat lard almost immediately after the "demise" of its carrier. It can also persist for a long time in salted or frozen form. And it is enough to take a piece of bread and a clove of garlic to satisfy the hunger for a long time. But you can use fat not only in raw form. If it is cooked correctly, it will not only be more tasty, but worthy to take place on the festive table.

And now how to cook boiled bacon. Many housewives have their own recipes on this score and are ready to share them with other lovers of this "drug". And here is one of these recipes, following which turns out a tender and delicious fat. It requires the following ingredients:

• Salo is one and a half kilograms.
• Salt is half a kilogram.
• Water.
• Pepper with peas.
• Bay leaf.
• Garlic.

At the first stage there is a selection of fat for further preparation. You can take a frozen product, but fresh will, of course, be better. And if in it there will be layers of meat and a good skin, from it it will turn out generally excellent boiled fat. This recipe recommends cutting it into small, easy-to-cook pieces and thoroughly rinsed. The recommended approximate size is 8 by 10 centimeters.

In the second stage, salt is added to the pot with water. One liter of water takes one hundred grams of salt. This brine is put on the fire and brought to a boil. Then all the spices are added to it. If you make cooked lard with spices in the classical version, then you can get by with black pepper in the form of peas and a bay leaf. And if someone wants to diversify the aroma and taste of the product, then he can add other spices, such as cumin, coriander, cloves, mustard, dill seeds and so on. And then the pieces of fat are immersed in the brine. They should be covered with water with a "head". And cook it for at least 40 minutes on a small fire.

Then there are two options for action. You can let it cool in brine, get it and sprinkle with ground pepper and chopped garlic. Then the cooked bacon, the recipe of which is described here, must be wrapped in foil and left for three hours in order to be soaked in spices.

And in the second variant pieces of fat are taken out from the pickle immediately. They should be dried a little with a napkin or a linen towel and immediately sprinkle with the same spices. Then they are wrapped in parchment paper and in a towel. So they must lie down until they cool. So you will get a delicious and fragrant boiled fat. The recipe is simple and accessible to everyone. A stored product can still be in the refrigerator or in the freezer for a long time.

You can also cook boiled fat, which in appearance will resemble smoked. And this is done with the usual onion peel. For this purpose, a brisket with meat layers is best. It can be taken from one to one and a half kilograms. You will also need a garlic head, a liter of water, a laurel, husks with 5-7 bulbs, black peppercorns.

To prepare this fat, a pot of water is taken and put in the shell, salt, pepper and bay leaves. Then this mixture must be boiled and put into it bacon. In this case, the brine must cover it completely. All this is brewed for another ten minutes. Then the pan should be removed from the fire and left in the day for lard in this brine. And when the pan is completely cool, it should be placed in the refrigerator. In a day, you can already remove the prepared boiled lard from the brine. This recipe advises you to give him 15 minutes to lie down in a bowl so that the excess brine can drain. And then you can smear it with the garlic pressed through the press and remove it for another day in the refrigerator. Keep it is also best in the freezer, if, of course, enough patience.