The onion peel produces aromatic and piquant lard, which can simply be eaten with bread or served as an addition to first courses, vegetable salads and various cereals. Onion peels will give the food a delicious and appetizing look. In order to obtain soft and tender lard, you should take a fresh product. It will taste different from a frozen product. The recipe is so simple that anyone can do it.
Products for cooking:
- fresh lard (preferably with a layer) - 2 kg.
- onion peel - 3-4 handfuls
- red pepper - 1 tsp.
- salt - 250 g.
- black pepper - 1.5 tsp.
- laurel leaf - 5 leaves
- garlic - 2-3 heads
- water - 2 l.
Let's start preparing the recipe:
1. Pour two liters of water into a container, add salt, and add onion peels. Stir and boil the brine for 2-3 minutes.
2. Cut the fresh lard into medium pieces so that they are freely distributed in the pan with the husks.
3. When the water turns burgundy, lower the pieces and cook for 20 minutes.
4.Then remove the pan from the heat and leave the lard to steep in the onion brine for 8-10 hours.
5. Prepare the spices: chopped garlic, ground black, red pepper, salt and pieces of bay leaf.
6. Then mix everything until you get a homogeneous porridge.
7. When the lard is infused, take it out of the pan and let it dry. On each piece we make several cuts to the skin. This way it will be better saturated with spices. Rub the lard with the prepared aromatic mixture on all sides, sides and in the cuts.
8. Wrap the pieces in cling film and refrigerate for 12 hours.
9. Take out the finished lard and cut it into thin slices. It turns out darker on top than on the inside.
10. Place the chopped lard on a plate, garnish with herbs if desired, and serve on the dining table.
11. The result is a soft, aromatic dish that is suitable for everyday and festive feasts.
