Golden Lard with Garlic in Onion Skins

Mind-blowingly delicious — you just want another piece! Lard in onion skins with garlic turns out incredibly appetizing and aromatic. Thanks to the onion peel, it acquires a beautiful golden color. Serve lard with young green onions, mustard and a piece of black bread.
cook time: 25h 50 min
Logan Winslow
Golden Lard with Garlic in Onion Skins

Nutrition Facts (per serving)

258
Calories
28g
Fat
1g
Carbs
1g
Protein

Ingredients (10 portions)

Basics:

Salo 500 g
Onion peel g
Garlic 7 clove
Salt to taste
Ground red pepper to taste
Khmeli-suneli to taste

Brine:

Water 1 l
Salt 20 g
Sugar 5 g
Bay leaf 2 pc
Peppercorns 10 pc

Recipe instructions

Step 1

Step 1
How to cook lard in onion skins? Very simple! Prepare all the necessary products. Take lard with meat layers, then the finished dish will turn out especially tasty. If you have a large whole piece of lard, then cut it into small portions.

Step 2

Step 2
First of all, prepare the brine. Pour water into a saucepan of suitable size. Add sugar, salt, bay leaf and peppercorns. Bring everything to a boil over high heat and leave for 1-2 minutes (until the sugar and salt are completely dissolved). Remove the pan from the heat.

Step 3

Step 3
Peel the onion. Rinse the husk to remove dust and dirt.

Step 4

Step 4
Place the husks in a saucepan with hot brine.

Step 5

Step 5
Place the lard pieces on top of the onion skins.

Step 6

Step 6
Set the pressure so that the lard is completely in the brine. For this I used a flat plate of smaller diameter than the pan. Place the pan back on the stove. Bring everything to a boil over high heat. Next, reduce the flame to medium and cook the lard for about 15 minutes with the lid half-open. Remove the pan from the heat and leave at room temperature until cool. Next, put the lard in the refrigerator for 12-24 hours.

Step 7

Step 7
Remove the lard pieces from the brine. Dry with napkins or paper towels. Pass the peeled garlic through a press and mix with a pinch of salt, ground red pepper and khmeli-suneli. The composition of spices can be anything to your taste.

Step 8

Step 8
Rub the pieces of lard on all sides with the resulting spicy mixture. The lard can be served immediately or refrigerated overnight.

Step 9

Step 9
Cut the finished lard boiled in onion skins into thin slices and serve!

Additional rubrics

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