With the advent of cold weather, it becomes especially difficult to stay slim, because the body stubbornly requires something satisfying and tasty. And knowing how to deliciously fry lard or fatty meat in a pan at home, it is impossible to resist the temptation to arrange for yourself such a “feast of the belly”. Of course, getting carried away with a menu that is too high in calories is not useful, but sometimes you can still afford to give yourself slack and try a forbidden tidbit.

And since you decided to please yourself (or your loved one) with a juicy fry, you need to learn how to cook it deliciously. This is not at all difficult, the main thing is not to make a mistake in choosing a product and get your favorite non-stick or thick-bottomed frying pan out of the cupboard.

What fat to choose for frying

Delicate frying can only be obtained from a piece of soft bacon, in which there are no hard veins.

If given a choice, it is advisable to use the part of the pork carcass where the layer of white fat is interspersed with meat inserts.

You should not buy too thick lard - most likely, it is obtained from an elderly animal, which means that the likelihood of the presence of the same hard veins in it increases.

Of course, it is best to choose a product during the tasting process, because the taste can be determined both by its softness and the presence of off-flavors. A conscientious seller will always give a potential buyer a taste of the lard. If he flatly refuses to do this, it is better to look for a more accommodating owner ...

How to fry lard in a pan: a recipe with onions

Ingredients

• Fresh unsalted lard- 200 g + -
• - 3 pcs. + -
• - 1/4 tsp + -
• - 1/4 tsp + -

Step by step cooking of fried bacon in a pan

Having chosen a piece of a semi-finished product with meat layers, we proceed to cooking. Just a few minutes, and you can enjoy a forbidden, but such a fragrant treat! ..

It must certainly be eaten hot, because when frozen it loses its gastronomic appeal.

1. Armed with a sharp knife, we cut the bacon into small slices of the same size. Their thickness should not exceed 0.5 cm.
2. Remove the husks from the bulbs and cut them into half rings of 2-3 mm.
3. Place the pan on the fire and heat it for 1-2 minutes.
4. Put fat slices in one layer on a dry bottom. The question arises, how much lard needs to be fried in a pan so that it does not burn and at the same time has time to fry. Pieces of the specified thickness should be held on one side for 3-4 minutes and turned over.
5. Immediately add the onion to the pan and immediately pepper-salt the almost finished treat. Left unattended, the onion has a "habit" to burn quickly. To prevent this from happening, the frying must be constantly stirred.
6. Readiness indicator - covering juicy slices with a double-sided blush and softening onion half rings.

It is best to serve this aromatic treat with boiled potatoes, green onion feathers and black bread. Delight!

How to fry lard in a pan in Bulgarian

We offer to try original recipe frying your favorite product with fresh bell peppers. This vegetable will give lightness to a rather high-calorie spicy treat, and the leek will give a unique aroma. The dish goes well with boiled chunks of crumbly potatoes.

Ingredients

• Lard with meat slot - 500 g.
• Fresh leeks - 400 g.
• Fresh sweet pepper - 2 red fruits.
• Parsley (greens) - 1 bunch.
• Ground black pepper - 1/3 tsp
• Hot red pepper - a pinch.
• Salt tastes.

How to fry lard in a pan at home: an original recipe

• In this case, fresh unsalted bacon should be cut into small pieces 5 mm thick and 1-2 cm wide.
• Salt them and season with a mixture of peppers. Place the slices in a preheated skillet and fry until golden.
• Take out the hearty base of the treat with a slotted spoon, let the excess fat drain off and put it on a wide plate.
• We have melted fat in the pan - in it we will fry the aromatic onions cut into thin rings until soft. This will take about 5 minutes.

Put the onion fry on the bacon, put thin rings on top fresh pepper... The second option for serving a vegetable is to hold it in a pan for 2-3 minutes in the remaining fat. The pepper should be half-baked.

Sprinkle the treat with finely chopped parsley on top and serve hot. Separately serve peeled potato tubers boiled in salted water. There is no need to fill them with oil.

To feed the family hearty lunch or dinner, it is not at all necessary to be a highly qualified chef. Having learned how to deliciously fry fresh bacon in a frying pan at home, we take out a piece of peritoneum from the freezer and start cooking. Just a few minutes - and from the kitchen you will begin to hear the meaty aromas that stimulate the appetite, before which no one can resist ...

With lard, it is very high in calories and hearty dish, he is loved by almost all people. It should also be noted that there is nothing difficult in preparing such a simple Ukrainian dinner. Everyone can make it at home.

recipe

The dish in question is very popular not only in our state, but also in all CIS countries. This lunch is of Ukrainian origin, and is also completely different recipes cooking.

So what products do we need to make such a delicious and satisfying dish like fried potatoes with bacon? To do this, you need to stock up on:

• medium-sized potato tubers - 5 pcs.;
• cookery fine salt- about 1/2 tbsp. l .;
• salted lard - about 80 g.

Preparation of components (bacon and potatoes)

Fried potatoes preparing with lard is quite simple. But before you start heat treatment the above ingredients, they should be processed one by one. First you need to peel the potato tubers. You can shred them different ways... Someone cuts the tubers into slices, and someone - into strips.

As for salted lard, excess salt is removed from it and washed. Further, the piece pork fat dried with paper towels and chopped in medium pieces.

The process of cooking on the stove

Fried potatoes with bacon will be tastier if cooked in a deep cast-iron skillet. To do this, put the dishes on high heat, and then lay out the pieces of pork fat.

The lard should be melted until it turns into crispy cracklings. As soon as all the fat comes out and covers the bottom of the pan, the greaves are removed in a separate plate. At the same time, put all the potatoes in a hot dish with melted lard. Without interfering, it is immediately covered with a lid. In this form, vegetables are fried on high fire about 4 minutes. After that, they are stirred and continue to cook for another 5 minutes.

Over time, the potatoes are salted to your liking. After stirring the product, it is fried for about 10 minutes more, but already over low heat.

As soon as the potatoes become soft, the previously cooked cracklings are added to it. After mixing the ingredients again, remove them from the stove and open the lid (so that the vegetables do not fog up).

Serving to the dining table

Fried potatoes with bacon in a pan is a high-calorie and not very healthy dish... Therefore, it is not recommended to use it too often. Having prepared dinner for your family, they spread it hot on a plate, and sprinkle it with fresh chopped herbs on top. Fried potatoes are served to the table along with bread and homemade marinades.

Step-by-step recipe for fried potatoes with lard and onions

All cooking options for the lunch in question are very similar to each other. However, every cook prefers to use a specific recipe.

The easiest way to create delicious homemade meals was presented above. If you want a more flavorful lunch, we recommend using the presented recipe. To implement it, you need to purchase:

• medium-sized potato tubers - 5 pcs.;
• small table salt - about 1/2 large spoon;
• salted lard - about 80 g;
• onions - 2 large heads;
• green onions, fresh dill - in a medium bunch;
• sunflower oil - optional.

Product processing (pre-processing)

Fried potatoes with lard, prepared according to this recipe, turn out to be more satisfying, aromatic and tasty. Before making such a dinner, the tubers of vegetables are peeled, chopped into slices, and then laid out on a clean terry towel and dried thoroughly. Further, onions are also prepared. It is cut in half rings. As for the greens, they are finely chopped with a knife. Lard for such a dish is taken slightly smoked. It is cleaned of excess seasonings and chopped into cubes.

The process of frying a high-calorie lunch on the stove

You can see a photo of fried potatoes with bacon in this article. To prepare such a dish, a cast-iron pan is strongly heated on the stove. Then they add to it sunflower oil(about 5 large spoons). After that, all the pre-processed potatoes are poured into the dishes. Without stirring the vegetables, cover them tightly and cook over high heat for about three minutes.

After a while, smoked bacon is added to the potatoes. After stirring the food, cover it again and fry at high temperature for about 5 minutes. During this time, the ingredients should brown a little. As soon as you feel that the potatoes are becoming soft, put half rings on it. onions... Without interfering with the components, they continue to fry on low heat for about 2 minutes. Next, the products are salted and pepper to taste. At the same moment, they are interfered with with a wooden spatula.

After the potatoes become completely soft, finely chopped green onions as well as fresh dill. In this form, the dish is kept on low heat for about two minutes, after which it is removed from the stove and the lid is opened. After mixing vegetables with lard and herbs with a spatula, they are served at the dinner table.

How to use?

Serve with herbs and lard only hot. For this ready meal distributed on plates. If necessary, it can be additionally flavored with aromatic spices, and also add a small amount of fresh sour cream.

It is advisable to eat a ready-made lunch with a slice of bread and marinades such as pickled tomatoes, cucumbers or sauerkraut... Bon Appetit!

Let's summarize

Many nutritionists prohibit eating such dishes, especially with lard. But sometimes you really want to pamper yourself with a delicious and not very healthy lunch. In this case, we suggest making it as described above.

It should be especially noted that by fried potatoes in addition to lard, you can add other ingredients. Among them, products such as sausages, ham, sausages and others are especially popular. It all depends on the imagination of the culinary specialist.

Lard is not only a delicacy Ukrainian cuisine but also tastes good to many other nations. It takes on a distinctive aroma and crunchy texture when cooked. Although this type of fat is considered high in calories, it also contains many useful substances. The product can be included in other dishes, served with side dishes and black bread, as well as used as a separate independent snack. Not everyone knows how to fry bacon in a pan so that it does not burn and dry out. Turning to advice homemade, you can learn to bake pork fat easily and quickly enough.

Selection and preparation

To make the finished dish tender and soft, you must give preference to young pork fat. Such lard should not be thick, otherwise the likelihood of buying an old product increases. The presence of coarse veins also indicates poor quality animal fat.

Advice! For cooking in a pan, bacon with meat inclusions is ideal.

Smoked bacon can be baked, just like raw, it saturates the dishes with its unique aroma and adds piquancy. The salty product is suitable for frying according to certain recipes with a different technology.

Preparation of bacon consists in cutting it into thin pieces, about half a centimeter each. If desired, you can reduce or vice versa increase the size of the slices. It is recommended to first defrost frozen bacon at room temperature.

Many people believe that it is harmful to cook with fried bacon, since during the baking process, substances are formed that are difficult for the human body to absorb. Therefore, people with problems of the gastrointestinal tract should refuse to use such a snack. And others just need to properly prepare this pork product and use it in food in moderation.

Preparation

To fry properly tasty bacon you will need a frying pan with a thick bottom or non-stick coating... It is heated on medium heat without adding oil. Prepared pieces are laid out on the bottom, placing them in one layer so that it is convenient to turn over. The product must be pepper and salt, and then fry for about five minutes over low heat. After turning the bacon, cooking continues until a golden layer forms. It must be borne in mind that the lid should not be closed, as the slices underneath will boil, not fry.

You can fry pork fat not only in a frying pan, but also over a fire. This kind of preparation is more suitable for a picnic, where burnt coals remain. The slices are skewered on a skewer and baked for about five minutes, until golden brown. This method involves constantly turning the skewer, otherwise the product may burn quickly. The dish turns out to be juicy and very aromatic.

With onion

Lard in a pan with onions is classic recipe home made. Pieces of raw bacon are laid out in a preheated dish and fried for about ten minutes, constantly turning over. Then add onion rings and add some salt to the snack. The ingredients are cooked for the same amount of time, remembering to stir. When the onion takes on a golden hue, the dish is ready.

At home

A delicious dish at home can be obtained by frying the fry or cracklings, which are crispy, greasy pieces. This ingredient perfectly complements the taste of borscht, dumplings or round potatoes.

Fat for this recipe is better to take fatty, but with layers of meat. It is necessary to rinse it, dry it and cut it into two centimeter bars. It is recommended to fry the product in a deep frying pan or thick-walled saucepan. First, cooking is carried out over low heat under a closed lid until all the fat is melted.

Advice! To prevent the greaves from burning, they need to be constantly stirred, you can also add a small amount of water.

For one kilogram of lard, you need about one hour of frying. When the slices are dry, they are placed in a colander so that excess fat can drain off. You can store fry in the freezer for several months.

With eggs

Cut fresh bacon, put in a dry frying pan and season with salt. Fry for five minutes on each side over medium heat. Then add eggs and continue baking until tender (about three minutes). For one hundred grams of pork fat, two testicles will be enough. The dish at the end can be supplemented with herbs.

Innings

An appetizer of fried bacon must be served hot, as it loses its taste as it cools. Usually used as a side dish boiled potatoes which is most compatible with this animal product. Bell peppers and parsley not only decorate the dish, but also add richness to it. Also, an excellent combination is obtained if you serve baked bacon with black Borodino bread.

Pork lard is popular at home. It is hearty and tasty, and frying is easy and time-consuming. This appetizer can be served not only for lunch or dinner, but even for breakfast. Properly prepared lard will please the household and will surprise the guests.

Fry pieces of bacon half a centimeter thick in a skillet.

In a slow cooker, fry the bacon on the "Fry" mode.

How to fry lard in Bulgarian

Products
Lard - 500 grams
Leeks - 400 grams
Bell pepper (red) - 2 pieces
Ground red pepper - 1 gram
Ground black pepper - 2 grams
Parsley greens - 1 bunch
Salt to taste

Preparation of food
1. Cut a pound of bacon into slices 5 millimeters thick.
2.400 grams of leeks, peel and cut into slices.
3. Wash 2 bell peppers, remove the core, remove the seeds, cut into rings 0.5 centimeters thick.
4. Chop parsley.

How to fry lard in Bulgarian in a pan
1. Put pieces of bacon in a preheated dry frying pan, salt, fry, stirring occasionally, over medium heat for 10 minutes until golden brown. Then lay out fried bacon on a plate.
2. Put onion in a frying pan with melted fat, fry over low heat for 5 minutes. Then sprinkle with red pepper onion and stir.

How to fry Bulgarian bacon in a slow cooker
1. Put pieces of bacon in a multicooker bowl, salt. Cook in fry / deep mode for 15 minutes, stirring with the lid open. Then put the bacon on a plate.
2. At the bottom of the multicooker bowl in the fat left over from the bacon, put the onion, cut into rings. Fry for 10 minutes in fry / deep mode with the lid open. Then sprinkle with red pepper and stir.

How to Serve Bulgarian Fried Lard
1. Put the fried onions on a plate with bacon, sprinkle everything with black pepper.
2. Decorate the dish with rings bell pepper, sprinkle with parsley on top.

How to fry bacon with eggs

Products
Lard - 100 grams
Chicken egg - 2 pieces
Salt to taste

How to fry bacon with eggs in a pan
1. Cut 100 grams of lard into 0.5 centimeter thick slices.
2. Put pieces of bacon in a preheated dry frying pan, salt, fry over medium heat on both sides for 5 minutes on each side.
3. Pour 2 eggs into a frying pan, fry for 3 minutes on one or both sides.

How to fry bacon with eggs in a slow cooker
1. Put pieces of bacon in the multicooker bowl; do not close the multicooker lid. Set the frying / deep fat mode, cooking time 15 minutes.
2. Then pour 2 eggs into the bowl, fry / deep-fry for 5 minutes with the lid open.

In the article you will find out how lard is useful. In what quantities it should be eaten so as not to gain weight.

The well-known product - fat, now often causes controversy about the benefits, harm to the human body. Some people think that it is not worth eating, as it is too high in calories. Others, on the contrary, argue that only fat contains components that are simply necessary for a person for normal physiological existence. Let's take a closer look at how this product affects the body.

Pork fat: composition, benefits and harms for the body and health of men and women, vitamins, contraindications. What is the acid in lard?

Even in ancient times, the Slavs began to use lard as a snack, when nomads raided Russia. After all, a properly prepared product could be stored for more than one day, even without cold. In addition, lard with black bread saved from hunger, filled the body with the necessary kilocalories, thanks to which the strength for hard physical labor appeared.

The most useful is the salted or pickled pork product. It stores:

• vitamins: A, E, D
• carotene
• arachidonic acid (needed for the heart, kidneys, brain)

If lard is eaten with garlic and pepper, then it can save you from the harmful effects of cholesterol.

IMPORTANT: The product also contains linolenic, oleic, palmitic, linoleic, stearic acids. Thanks to them, immunity increases, the elasticity of the vascular walls improves.

• With moderate consumption (100 g per week) of this product, your immunity will improve.
• If you drink alcohol while eating lard, then the risk of rapid intoxication does not threaten you.
• A morning portion (10 g) of fat helps to improve the digestive tract.
• Men need a daily portion of fat, because such food supplies the necessary selenium to improve potency.
• Lard blocks the development of cancer. Removes harmful toxins.

Salted lard with garlic - benefits

The harm of fat:

• If you use it daily in large quantities and lead an immobile lifestyle, you will have problems with being overweight.
• Excessive consumption of delicacies will lead to the occurrence of heart pathologies. There is a risk of developing strokes, heart attacks.
• You should also not eat lard, which is stored for a long time, has a yellow color. It won't do any good.

Pork lard: benefits and harms for the liver

Of course, consumption of this food in large quantities will lead to problems with the functioning of the liver and gallbladder. Especially if the lard is consumed at night. All internal organs will be loaded with the processing of a high-calorie product. As a result, failure and aggravation can occur. The person will feel weak, nausea, vomiting and other unpleasant consequences are possible.

However, if you do not overeat, then the lard can get rid of the occurrence of gallstones. During normal operation of the bile and liver, the following will occur:

• Bile will be released, which will provoke the expansion of the ducts of the organ.
• As a result, the fluid produced by the hepatocytes of the liver itself will come out without even leaving a sediment behind.

Fat during pregnancy: benefits and harms

For pregnant mothers, fat is not contraindicated, but only if the woman does not abuse it. In addition, it is undesirable for future mothers to eat a smoked, fried delicacy, there is nothing useful for the body of the unborn child. However, as for the body of a pregnant woman. For the preparation of this type of product, stabilizers and preservatives are used.

So, if expectant mothers consume the product, then only with good characteristics and in a salty form. Never eat rosé lard - this is a poor quality indicator.

Can you eat lard while breastfeeding?

According to the recommendations of doctors, lard is not included in the list of permitted foods for nursing women. This product contains components that are poorly absorbed by the human body. On the other hand, there are vitamins, minerals, useful acids that people need.

Therefore, we can conclude: lard is allowed to eat and nursing mothers, but not constantly and in small quantities. Only periodically, when you really want to.

Mom's menu on GV

Lard skin - can you eat: benefits and harms

How many people, so many opinions. Some argue that if you eat the skin, you can get appendicitis. Due to the fact that bristle roots remain in the untreated product. However, the skin has many positive characteristics, in particular:

• it contains all the B vitamins
• there are also vitamins: PP, H, E
• the composition contains minerals: potassium, phosphorus, magnesium, sodium, calcium, sulfur, iron
• calorie content of the product 216 Kcal per 100 g

Lard - good or bad?

IMPORTANT: If pork skin cook correctly, or rather: burn without chemicals, scald with boiling water, then such a product will not harm the body.

Which lard is healthier: salted or boiled?

Salted lard retains all of the above useful material... And when the product is boiled, part of the biologically active substances is destroyed, respectively, vitamins, acids, minerals in the original composition will not enter the body.

Is smoked lard healthy?

The beneficial properties of smoked lard are significantly reduced in comparison with salted lard. With any even light heat treatment, some components lose their strength. Although this is not so critical if the lard is home-processed. And in cases where it was smoked without liquid smoke and other chemical auxiliary additives that cause severe harm to the human body as a whole.

Interior fat, raw, fresh fat: benefits and harms. Application in medicine

Raw lard is often used to treat various pathologies:

1. In the form of ointments. It is enough to grind it and add honey. This composition is used to treat inflammation of the joints.
2. Like a compress. Again, grind 125 g of product, add 30 g of salt. Next, apply to the sore spot, wrap cling film, wrap it up with a warm scarf.
3. Like a compress with spurs on the heels. Mix chopped lard with egg, vinegar essence(95 ml). Let sit for 14 hours in a dark place. Apply compresses at night on sore spots.

Fried bacon and cracklings: harm and benefit

There is nothing to say about the benefits of fried, fatty foods. Including about lard. And yet, if we compare the amount of carcinogens released when frying food on a regular vegetable oil and on bacon. In the second case, they stand out five times less. Therefore, if you want to fry potatoes, then use lard as fat. In addition, in winter it will be an excellent source of calories replenishment in the event that your work is associated with a high expenditure of physical strength, and you have to be in the cold for a long time.

Fried bacon

After the information provided, you yourself will draw a conclusion whether it is good to eat lard or not. The only thing to consider is that this product is contraindicated for people with diseases of the liver, gallbladder and impaired cholesterol metabolism.

Lard: the benefits and harms of losing weight