Lard with a meat layer from the abdominal part of a pork carcass is suitable not only for smoking, baking or grilling, but also for marinating. However, salting in the marinade takes at least two to three days, and if you want to cook something quick from the undercut, you have to choose one of the “hot” methods. But even in this case, lard can be marinated by speeding up the process by boiling.

Recipe Ingredients

• pork undercuts 800 g
• water 2-2.5 l
• salt 100 g.
• sugar 1 tbsp. l.
• Apple vinegar 6 tbsp. l.
• laurel leaf 3 pcs.
• pea mix 1 tbsp. l.
• carnation 3 pcs.
• star anise 1 star (optional)
• zira pinch
• mixture spicy herbs pinch for meat
• dry paprika 2 tbsp. l.
• garlic 1 head
• rosemary pinch
• sour cucumbers for serving
• greens for serving
• mustard 1 tbsp. l.
• ketchup 1 tbsp. l.

How to cook marinated undercuts

For this appetizer, you need to take a fresh piece of good undercut with a meat layer. Cut it into several pieces or leave it whole, rinse thoroughly with cold water.

Pour 2-2.5 liters of water into a saucepan. Add salt, sugar, pea mixture, star anise, Bay leaf and cloves.

Add apple cider vinegar to this brine (you can use any other).

Dip the pieces of undercut into a saucepan and cook over medium heat for about 30 minutes.

After the meat has been cooked, it should be taken out to the cold until completely cooled, you can leave the stewpan there for the whole night.

Remove the lard from the brine and place on a paper towel to soak up excess liquid.

Prepare some more mixture of peppercorns, and other spices that you prefer for meat. It can be dry herbs, rosemary, ground paprika, fresh garlic with dill or parsley.

Grind a few cloves of garlic in a mortar along with spices.

Brush one piece of undercut with the garlic mixture and wrap it in cling film.

The second piece can be rolled in ground sweet paprika and also wrapped in foil.
After that, remove the bundles in the freezer or just in the refrigerator so that the fat freezes a little.

Before serving the appetizer, take it out of the refrigerator and slice it thinly.

For salting, it is best to take fat with large meat streaks, it is best to take undercuts. Pay attention to the fat when buying it - it should have a uniform color, not very sinewy, the skin should be tender. If you come across lard with a hard skin, it is best to cut it off immediately before salting.

To make homemade salted lard in brine faster, cut it into small pieces - 3-5 centimeters.

If you want to further smoke the fat, then leave a small piece 10-15 centimeters long. How to smoke undercuts at home, I will tell you in the next recipe.

Tip: when preparing the fat, do not forget to rinse it well in running water, but dry it before cooking - this way it will better absorb the brine and be juicier.

For one kilogram of fat, you need a glass of salt.

Tip: when salting lard, meat and vegetables, use only coarse sea salt.

Pour salt into a large bowl.

Pour salt with hot boiled water and mix very well so that the salt dissolves as much as possible.

To make the taste of salted lard in home-style brine gentle, pour the prepared pieces with warm prepared water.

Add 2-3 cloves of garlic, bay leaf and dried herbs to the brine. Here you can show your imagination - dill, basil, parsley, any spice you like.

The brine should cover the fat completely.

Stir the prepared mixture and place in the refrigerator on the bottom shelf.

Within 5-10 minutes we have prepared a wonderful fat, now it remains only to wait until it reaches full readiness.

Depending on the size and quantity of products, the time may be extended by 6-12 hours. Medium pieces of fat are salted in this way for 12 hours.

We take out the finished fat from the brine, flavor it with spices as desired - black allspice, garlic, herbs. Cut into pieces and serve chilled.

Keep the lard in the refrigerator if you can resist and not eat it all at once. Bon Appetit!

Scientists recently found out that fat is much less harmful than was commonly believed. So now, without fear, you can afford a slice or two of an appetizing product and treat yourself to an underline in onion skins, which is not very difficult to prepare and which even an avid vegetarian will be tempted to.

A bit of terminology and basic knowledge

An undercut is a segment from a pork belly, in which the veins of meat are interbedded with the most delicate fat. To prepare the intended delicacy, the undercoat must be taken with a skin. Sometimes it is cut off, but a dish comes out tastier, juicier and more seductive, in which the skin is still preserved.

To get the most delicate and fragrant undercuts in onion peel, fresh meat is required. In extreme cases, chilled is suitable; if the fat has already been frozen, it will lose both aroma and softness.

Basic option

It’s even surprising how varied the recipes with photos (undercuts in onion skins) are, step by step describing the cooking process. If you have separate small strips of fat, it is wise to use the express method of its preparation.

Husks are peeled off from several large bulbs, washed well and filled with water. Salt dissolves in it at the rate of half a glass per liter of water. Laurel and peppercorns are also added here (at your discretion). An undercut is placed in a cold brine, and the pan is placed on the stove. The liquid should completely cover the meat pieces.

After boiling, the fire is screwed on, and the vessel is left to boil quietly for 10 minutes. Then it is removed, but the undercuts in onion peel and brine are left to cool completely for half a day - for salting and acquiring a shade and flavor of smoked meat.

The next day, the brine is carefully decanted, spices are mixed: paprika, crushed garlic, ground pepper (red and black), coriander seeds. With this composition, each piece is coated on all sides, after which it is wrapped in its own piece of film. A day in the refrigerator, the same amount in the freezer - and the delicacy is ready!

Appetizing roll

No less interesting is another way of how to cook undercuts in onion skins. This requires a fairly long piece of it, which will be cooked as a whole. It needs to be salted abundantly on both sides (about a glass of coarse salt will go to a pound of starting material). The inside is sprinkled with chopped laurel and peppercorns (it is better to mix black and fragrant). The undercut is folded into a roll and tied up not too tightly: during the cooking process, the meat will swell somewhat. The bottom of the pan is lined with clean onion peel from 4-5 heads. A bundle is placed on it; from above it should be covered with the same amount of husk. The whole structure is filled with water so that nothing peeks out of it. The pan is placed on a slow fire and left on it for three hours. Then the roll unfolds hot, wakes up from the inside with your favorite spices and chopped garlic, rolls up again and is packed in a film or foil. It will need to be kept in the refrigerator until completely cooled. Some housewives advise keeping undercuts in onion peel not only in the cold, but also under oppression. They say that this way excess liquid is better removed, and the delicacy acquires a pleasant density.

Undercuts in onion skins in a slow cooker

Our culinary specialists could not help but develop a recipe for a wonderful kitchen assistant. Moreover, underlining is being prepared in it practically without the participation of the hostess.

A suitable piece of pork is stuffed with garlic cloves; the bottom of the bowl is covered with husks taken from 5-6 onions, lard is laid out on it. From above, it is sprinkled with broken laurel leaves, poured with water, to which salt is added - about a couple of spoons without a slide for each liter. The extinguishing mode is turned on for an hour and a half. Then the lid is folded back, but the undercuts are not removed before cooling, so as not to become friable. After straining the brine, the meat is rubbed with garlic (you can add spices and herbs). For approbation, a few pieces are cut off, and the rest is traditionally frozen, wrapped in film.

The onion-skinned undercuts make great sandwiches. It can act both as an appetizer and as a meat component of dinner. In the latter case, especially harmonious with him roast potatoes or vegetables of any kind.

Salo- a product that has been eaten by different peoples for centuries. For the Slavs, it has always been considered a symbol of prosperity in the family, therefore, even now there are quite a few people among us who, with its help, do not restore strength and energy in the body, and for Ukrainians, it is still a kind of brand. Since childhood, I remember the feasts of our large family, during which there was always lard on the table in salted or fried form, or added to some dish as an ingredient. There is probably no such product, about which so many stories, anecdotes and songs have been sung, as about lard.

Nowadays, unlike red and black caviar or toad's legs, lard is available to every connoisseur of it: both ordinary workers of factories or banks, and civil servants or villagers. Many people can afford to eat a piece of lard for lunch, regardless of their financial situation and status in society.

Except their taste fat has a lot of essential healthy fatty acids, ahead of even butter. It contains monounsaturated oleic and polyunsaturated fatty acids necessary for every organism. Salo is especially valued for the arachidonic acid it contains, which is responsible for cholesterol metabolism and hormone production.

Recipe for salting lard in brine.

My family and I love lard with a meat cut, which is called undercut. As for me, it is softer and tastier than solid, but this does not mean that you cannot choose any other part for cooking according to this recipe. Having come to the market or to the store, choose the one that you like and feel free to buy it. The main thing is that it should not be knur, which has an unpleasant odor.

Ingredients for salting lard in brine:

1. Lard(great for undercuts) - 1kg;
2. Water (preferably boiled chilled) - 1l;
3. Salt rock - 6-7 tablespoons;
4. Garlic, peeled - 5-7 cloves;
5. Bay leaf - 5-6 pieces;
6. Peppercorns black and / or colored - 6-8 pieces;
7. Allspice - 4-5 pcs;
8. If desired, at the end of the fat, you can spread any seasoning.

Additional materials:

1. Glass jar or other container, such as a saucepan;
2. Pot for boiling brine;
3. Paper napkins or towels;
4. Foil;
5. Board for cutting.

We figured out the ingredients and additional materials, so now let's start salting lard in brine.

1. First of all, you need to pour 1 liter of water into the pan and put it on gas.

2. Now pour 6-7 tablespoons of salt into the pan and stir well. Wait for the salt water to boil and remove it from the fire. Place the pot in a place to cool.

3. Now let's start cutting the fat. I had one piece of lard, which I cut into 3 parts, which easily fit in a jar along the length. If you use other dishes for salting, then cut the fat so that it fits completely into your container, and you can press it on top with something, such as a plate (put it under pressure).

Then peel 5-7 cloves of garlic, rinse them under water and cut into flat slices. After that, it is necessary to rinse 5-6 dried bay leaves (you never know what dust can be on it) and break them into small pieces.

4. Put garlic on the fat, and if desired, it can be placed inside, after making small cuts for this.

5. Place the fat in a jar or in the container in which it will be salted. If it is a bowl or pan, then the fat must be pressed down with oppression so that it is completely covered with brine. To do this, you can use a plate, on top of which put a jar or bottle of water.

Between the pieces of bacon, evenly distribute the pieces of bay leaves and pour in the peas of allspice and bitter pepper.

6. When the brine, which we set to cool, reaches approximately 30-40 0 C, fill it with lard.

7. Now, if the fat is salted in a bowl or pan, set the oppression, if in a jar, then just cover with a lid, but do not completely close it. In this form, it must be put for 1-2 days in a dark place with room temperature. Then, still without closing the lid, put the fat for a couple of days in the refrigerator, but not in the freezer.

8. After salting, remove the fat from the refrigerator. Then you need to pull it out of the jar (pot or bowl), and blot with paper towels from excess moisture.

9. Now, if desired, the fat can be rubbed with some seasoning or left as is. For example, I rubbed two pieces (I have green seasoning), but not the third. Also, for the convenience of cutting the fat before serving, each large part of it can be cut into smaller pieces. Then wrap the whole fat in foil.

10. Put all the fat wrapped in foil in the freezer for storage. In this form, without defrosting, it can be stored for a very long time.

11. Before serving, simply remove a piece, cut off as much as necessary and cut it into thin slices, and put the rest back in the freezer.

Salo salted in brine is ready.

Recipes with underlined dishes are a real find not only in terms of application, but also in terms of saving the family budget, because it is not expensive, but treats, of which it is the main ingredient, will delight lovers of something simple, tasty and satisfying. Cooking pork underbelly is not difficult, you can bake it in a sleeve or foil - in the oven, in coals, in a slow cooker, cook with spices, wither, marinate. Boiled or baked in the oven, for example, it is often used for sandwiches - good idea a hearty snack and snacks for borscht. Fat saturated with the aroma of garlic with meat streaks well stimulates the appetite.

The five most commonly used ingredients in recipes are:

It is worth noting that serious skills and abilities in terms of kitchen craft will not be needed to prepare treats from potterus - using the recommendations experienced chefs, you can make a dish that will be a success. Who would refuse a tidbit of lard that melts in your mouth? And experts have already said a lot about the benefits of the latter ...