Composition / ingredients
Step-by-step cooking
Step 1:
You need to start by separating the right amount of fat. That is, to cut off a piece or pieces.
Step 2:
Then the product should be processed. For this purpose, with a sharp knife or a special scraper, traces of burning of the carcass are removed from the skin. If they are not present, then this process is skipped, but the skin is left.
Step 3:
Spices can be very different, including especially for lard. But it can also be, for example, ground pepper – black and red. In short, salt and pepper (or spices to taste and discretion) are separated in a vessel.
Step 4:
After cutting the fat into pieces, they are dumped into salt (or rubbed it).
Step 5:
And then the workpiece is dumped in a mixture of peppers or in selected spices, which can be rubbed, mixed with salt before that. In a word, at your discretion.
Step 6:
Lard will be much more fragrant and tastier if you cook it, for example, with garlic and bay leaf. For the first time, you can take them in the amount specified in the recipe, and then vary according to taste. Garlic should be divided into slices.
Step 7:
It is necessary to make holes in the fat with a knife as deep as the length of the garlic cloves, and then carefully place them in these holes.
Step 8:
Now it remains only to shift the pieces of fat with a bay leaf. It is necessary to leave it in such a marinade and with lavrushka for an hour and a half, covered with a clean cloth.
Step 9:
If the preparation of lard for cooking is over, it is necessary to place it in a food-grade polyethylene bag.
Step 10:
Dropping a hermetically sealed bag into cold water, pieces of fat after boiling water are boiled for at least an hour over low heat. Then it is allowed to cool in the same water, and then in the refrigerator, and only then it is cut without washing off the salt and spices.
Lard. It is advisable to choose only fresh - the taste of stale will not be very pleasant.
If you want two in one - both fat and meat, then choose brisket, but fatter.
Spices. They can be very different, up to special ones. But ideally, in addition to salt, there is a basic set - ground pepper or peas and bay leaf.
Salt. It is better to choose coarse grinding. And as for the amount of this preservative, it can vary. But the main thing is that there is no less salt, otherwise the finished product will not please with its taste.
Polyethylene. The most ideal option is special, hermetically sealed bags.
And more tips
If the piece has a sloppy appearance, it should be rinsed with cold water. But before cooking, it is advisable to get wet with a napkin or towel.
To boil lard in a bag, it is not necessary to cut it into small pieces. But, if you cook in a large piece, the cooking time is added.
If there are no special bags, you can take an ordinary polyethylene one, but of large sizes. Then water will definitely be excluded from entering the bag, which can be fixed to the wall of the pan with a regular clothespin.
Do not immediately remove the bag of lard from the pan – it should cool down right there.
After removing the fat, do not cut it immediately – only after it has cooled completely in the refrigerator.
Store such fat by wrapping it in parchment or foil, but not in polyethylene!
Caloric content of the products possible in the dish
- Pork fat - 871 kcal/100g
- Melted pork fat - 947 kcal/100g
- Pork rinds - 895 kcal/100g
- Lard - 797 kcal/100g
- Spy - 658 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Ground red pepper - 318 kcal/100g
