Quick and Tasty Onion-Skin Lard

Five-minute lard in onion skins — simple and delicious! Many housewives have probably tasted and possibly cooked five-minute lard in onion skins. For those who have not yet done this, I highly recommend it, especially if your husband or son is a fisherman or hunter — after all, this recipe is just a lifesaver for them! Or you can use five-minute lard in onion skins in a dish with sliced meat on the holiday table (especially one with good layers of meat), prepare sandwiches for breakfast or for a snack.
cook time: 24h 50 min
Zoe Kendrick
Quick and Tasty Onion-Skin Lard

Nutrition Facts (per serving)

379
Calories
42g
Fat
1g
Protein

Ingredients (24 portions)

Basic:

Salt 1 tbsp
Water 800 ml
Peppercorns to taste
Dill to taste
Salo 800 g
Onion peel g

Recipe instructions

Step 1

Step 1
To prepare the recipe “Five-minute lard in onion skins”, take this same lard (better brisket with good layers of meat, however, depending on how you like it, it will turn out delicious in any case, only the fat content will be different). Next you will need onion skins — you will have to peel a lot of onions! Well, they will all be useful to you later, you will save time on peeling onions when cooking other dishes. Add salt and spices, be sure to add garlic.

Step 2

Step 2
Wash the onion peels and place them in a suitable pan — this is also important, because... The walls of the pan will definitely be painted too, especially white enameled ones. Therefore, it is better to take a black stalaflon or teflon coating — on it the yellowness from the onion peel will be invisible.

Step 3

Step 3
Fill the husk with water and set to cook. With a slow boil, the paint from the husk will gradually turn into a decoction.

Step 4

Step 4
Start preparing the lard — wash it, dry it with a paper towel and cut it into pieces measuring about 4 cm x 10 cm x 3 cm or depending on the size of your cut of lard. The main thing is that the pieces are not too thick and have time to cook until cooked.

Step 5

Step 5
For spices, I took dill seeds and black peppercorns.

Step 6

Step 6
Add spices to the colored broth (it boiled for 10-15 minutes).

Step 7

Step 7
Dip the prepared lard into the hot broth so that the lard is completely immersed in the liquid, and drown it with a wooden spoon. Cover with a lid and bring to a boil over medium or low heat, cook for 5-10 minutes (again, be guided by the size of the resulting pieces of lard, but do not make them too small). When this time has passed, turn off the stove and leave the lard in the solution until it cools completely under the lid.

Step 8

Step 8
It cooled down in the evening, so I put it in the refrigerator overnight. In the morning, remove the lard onto a sieve to drain the liquid and blot it with a paper napkin.

Step 9

Step 9
Prepare the garlic coating — peel a couple of cloves of garlic and crush them with a press.

Step 10

Step 10
Add a mixture of freshly ground peppers and coat the cooked golden lard well with this mixture, rubbing the mixture into it. Place in a tightly sealed container and place in the refrigerator to brew.

Additional rubrics

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