Boiled lard in a bag, awesome recipe. Lard boiled in a bag with spices and garlic. Cooking recipe How long does it take to cook lard in a bag?

You can salt lard in various ways, but not everyone decides to cook it. Boiled lard in a bag turns out tender and not so greasy. Spices and garlic will add a pleasant taste and aroma to the appetizer. I’ll tell you a little about the choice of spices and herbs. More often I use a ready-made spice set for lard and lard, but today I chose to make my own set. The composition included ground red paprika, Abkhazian adjika, seasoning for meat and a set of universal aromatic spices. You can also assemble a composition of aromatic spices for lard to suit your taste. Do not skimp on garlic; it will not interfere in any way when salting deli meats. Place the finished chopped lard on top of a piece of bread, isn’t it an amazing appetizer?! Lard boiled in a bag turns out surprisingly tasty, see for yourself.

Ingredients for salting lard:

lard - 0.5 kg,
salt - 80 grams,
garlic - 5 - 8 cloves,
Abkhaz adjika (dry) - 1 tbsp. spoon,
seasoning for meat - 1 tbsp. spoon,
universal set of aromatic spices - 1 tbsp. spoon,
ground paprika - 1.5 teaspoons,
ground black and red pepper 1/2 teaspoon each,
water for cooking.

Boiled lard in a bag recipe with photo

Pour salt into a deep bowl. Add all the listed spices in the composition. Peel the garlic and pass it through a garlic press. Mix all the ingredients for the aromatic salt, rubbing all the ingredients between your palms so that the salt is mixed with the garlic and spices. Rub the washed and dried lard with the prepared aromatic salt. Place a piece of lard in a plastic bag, pour the remaining salt on top. Tie tightly and leave in the refrigerator for 12 hours or a day. After the lard has been salted, place it in another bag and close it carefully, releasing the air from it. Place the lard in a bag in a deep saucepan and fill with water so that it completely covers it. Cook the lard for 1 hour 20 minutes after boiling over medium heat under a closed lid. Remove the hot lard from the bag and wrap in foil. Leave to cool completely in the refrigerator. Cut the cooled meat appetizer into small pieces and serve with mustard or horseradish. Prepare delicious dishes with us!

Any man and not only will be delighted with this delicacy. A stunningly delicious recipe for making aromatic lard. The secret is that before cooking you need to place the lard in a bag. This way you will avoid direct contact with boiling water, and all the leaked juice will saturate the piece of lard.

Ingredients

To prepare lard in a bag you will need:

1-1.5 kg of lard or brisket, choose what you like best;
plastic bag or cling film;
2-3 tbsp. spoons of salt;
2 tbsp. spoons of ground black pepper;
0.5 teaspoon red pepper;
2 bay leaves;
2 juniper berries;
2 cloves;
1.5 heads of garlic.

We prepare aromatic and tasty lard in our own juice

To make the lard tasty and aromatic, you need to rub it with spices. Mix red and black pepper, salt and finely chopped garlic, roll lard in the resulting mixture. Pay special attention to the sides. You can choose the spices that suit your taste.

Now place the lard or brisket in a bag, adding bay leaves, juniper berries, and cloves. Seal the bag well to keep water out. If possible, remove air from there. The ziplock bag for freezing is easy to use; it can be conveniently secured to the edge of the pan; it is denser, so you don’t have to worry about it breaking.

Cooking secrets

It’s good if you let the lard sit in the spices for a couple of hours. During this time they will open and thoroughly soak the piece. However, this is not at all necessary, since when exposed to temperatures, the marinade will do its job.
You will need a large saucepan for cooking. The bigger, the better. The secret is this: to cook lard you need to stick to the lowest boil. Therefore, pour in more water, place a bag of lard in it and turn on the heat to minimum. To prevent the bag from opening and water getting in, secure it with a clothespin at the edge of the pan.

After boiling, cook the lard over low heat for 2 hours. After this, leave it in the pan until it cools completely, then remove it from the water and, without removing it from the bag, put it in a cool place (on the balcony or in the refrigerator) for a day. During this time, the lard will completely cool down, and the juice will thicken, turning into a delicious jelly.

You can buy delicious boiled lard in the store, or you can cook it yourself, it will turn out tastier and more profitable. It is advisable to buy lard with cut meat; the softest is obtained from the rib or back part of the carcass. You can simply salt lard with spices, bake it in a sleeve or boil it in a bag.

The resulting lard is soft, flavorful and cooks quickly. You can take different spices for lard, a mixture for meat, barbecue, pork. Be sure to add garlic and bay leaves to make the lard flavorful. To ensure that the lard is well cut after cooking, put it in the freezer for an hour.

Ingredients:

Fresh lard – 600 g.
Dry dill – 1/2 tsp.
Barbecue spice mixture – 1/2 tsp.
Extra salt – 1/2 tsp.
Freshly ground black pepper - to taste.
Garlic – 3 cloves.
Laurel – 2 leaves.
Cellophane bag - 2 bags.

Cooking time: 3 hours. Number of servings - 6.

Preparation:

1. We buy a piece of fresh lard, preferably only from the market, so that you do not freeze it, after all, this affects the taste of the boiled lard. If the skin is dirty, clean it with a knife. We wash the piece of lard with the cut of meat and wipe it with a paper towel.

2. We have a large piece of lard, but there is no need to cut it, we will then fold it in half so that it fits in the pan. Sprinkle the dry lard with ground Extra salt, barbecue spices or any other spices, and crush with freshly ground black pepper from a grinder. For the aroma of herbs, add dry dill; if you have coriander, you can use that too.

3. Using your hands, rub the lard with all the spices and salt, well, evenly, over the entire piece of lard.

Peel three cloves of garlic, cut them in half so that the aroma comes out immediately.

Place garlic and bay leaves on the meat inside the piece.

4. Fold a piece of lard in half, with the filling inside. We put it in a bag and tie it tightly in a knot.

We cut off the large tail of the bag with scissors and transfer the lard to another bag.

5. We tie the bag into a knot again to prevent water from getting in, and cut off the tail.

Pour about half of the water into the pan.

We put the lard in bags. Cover the pan with a lid and simmer on low heat.

6. As soon as the lard in the bag boils, time it for 2 hours and wait. Over low heat the lard will cook just fine.

2 hours have passed, we take out the lard onto a plate. When it cools down, you can put it in the bag and put it in the freezer for an hour.

Cut the cooled lard into thin pieces with a sharp knife. Aromas for the whole apartment. Lard is an excellent meat delicacy, healthy and tasty, and will decorate any cut of meat.

Today, I want to present you with another recipe for salted lard. True, in this case we will not cook pure lard, as it is, but pork belly. Although, of course, if you have ordinary lard with a minimum number of layers, or without them at all, then this recipe can also be used. There is no need to salt the lard before cooking; you can take fresh brisket and do everything right away, before cooking it. And, the ingredients for its preparation will need quite standard ones, that is, all those that are usually used in most recipes for salting lard.

Cooking boiled lard with spices in a bag. Simple recipe

If you love salted lard, and often salt it yourself, rather than buying it ready-made, for example, at the nearest market, then there are a couple more useful articles with recipes on the site for you. This is where you will find more than 10 recipes for salting lard in various ways. There are also several video recipes. Besides this article, there is another one. From it you will learn how you can. Although, of course, this is also one of the varieties of salting it. Now let's figure out how to cook lard in a simple plastic bag.

Main components of this recipe

First of all, of course, the pork belly itself. At one time, in a medium saucepan you can cook about a kilogram or one and a half brisket. I advise you to take that much. We will cook this brisket with garlic. Adjust the amount yourself. If you find it difficult, I advise you to take a medium head of garlic or two. We will also need any seasonings that are usually used for pork or other types of meat. Again, it is best to take those seasonings whose taste you have already tested and know that you will definitely like. Also, you will need more black pepper, in our case it is better if it is coarsely ground, and, of course, more salt.

How to cook?

Preparing this brisket is very simple. First, cut the brisket itself into pieces first. Next, prepare the garlic. You can grind it, for example, with a blender, or use a simpler tool for this, that is, a garlic press.

After slicing the brisket, rub the pieces with salt. And, after the salt, we already apply pepper and our favorite spices. After you have rubbed the pieces of brisket with all these ingredients, it will sit for about two hours. This is enough for the spices and salt to penetrate deep enough into the tissue.

Now you can place the pieces in plastic bags. It is better to use two bags at once for this, which are simply inserted into each other, and pieces of brisket are already placed there. In each of these double bags you can easily put two pieces at once. Next, carefully squeeze out all the air from these bags and tie them. After that, you can put the bags with the brisket in a saucepan where cold water is poured.

You need to cook lard in bags under the lid. There is no need to be afraid that the bags will burst during cooking. This won't happen to them. After the water boils, be sure to reduce the heat. Next, your water should boil only a little. The cooking time for this lard should be about 2 hours. Afterwards you can turn off the fire, but