Lard is a favorite national product of Ukrainians. It is part of many recipes: cutlets, homemade sausages, rolls, etc. The product remains an unsurpassed snack in any form: salted, pickled, boiled, smoked.
And lard is a source of valuable and essential fatty acids. It contains vitamins A, E, D, F, trace elements (selenium) and, as already noted, fatty acids (saturated and unsaturated). The most valuable among the acids contained in lard is arachidonic acid - a polyunsaturated fatty acid that has a whole range of beneficial effects: it improves the functioning of the brain, heart muscle, affects the functioning of the kidneys and improves the composition of the blood, removing excess cholesterol plaques from it.
For lard to reveal its beneficial properties, it must be used correctly. Give preference to salted or marinated lard. It is better not to get carried away with smoked, fried or boiled lard.
Lard should be consumed in small portions. According to experts, it is best to eat lard with rye bread made from coarse flour, as well as with vegetables and sauerkraut to improve digestion. The daily norm of lard for an adult is approximately 9-12 g. of lard, and the maximum portion per week is 100 g.
We have prepared several interesting recipes that will help you quickly and effortlessly prepare delicious lard so that you can enjoy this product with pleasure.
Make punctures in the fat with a sharp knife. Rub with a mixture (garlic, ground black pepper, allspice, cloves, salt). You can grind the cloves and peppers in a mortar, add the garlic cut into pieces and salt, and grind again so that the garlic is completely ground.
Rub the lard with this mixture, and also put a little of the mixture into the punctures made in the lard and leave the lard to marinate for 1-1.5 hours. Next, place in a baking sleeve and bake until cooked for about 1 hour. When the lard is ready, remove from the oven and immediately place under a press in the cold for 2 hours.
Scrape the fat, cut it coarsely, make incisions and put garlic in them, without sparing, rub with salt. Two spoons of hot adjika are mixed with four - grain mustard, and all the slices are well coated with this composition. Then tamp it into a container and pour over cranberries or lingonberries. The container is tightly closed and placed in the cold for five days. The taste of the final product is unsurpassed!
Salo with red pepper
We make several cuts in the fat so that the spices can penetrate it well. We rub it with salt, garlic and pepper (ground black, allspice, red hot and sweet pepper (paprika) - choose to taste). Having wrapped the container in which it will be infused with cling film, we put the product in the refrigerator for two days. Such simple steps in preparation will allow us to get a tender, spicy and very tasty snack for a regular family or holiday table.
Ukrainian lard rolls
The recipe is very simple to make, but tasty and original. The main thing for complete success is to choose not too thick (up to three centimeters in height) lard and cut it into narrow and not too long strips. For better salting, you should make transverse cuts to the skin. Each strip is rubbed with salt on all sides and sprinkled with crushed garlic and pepper on the flesh side. The slits-incisions are especially carefully processed. Each strip is rolled up tightly, you can tie the rolls with food thread. The resulting "rings" are folded more tightly into a closed container and placed in a cool place for salting for a day.
Fat in a Tuzluka
Tuzluk is a strong salt solution, it is prepared as follows: small portions of salt are added to the prepared water and mixed. When the salt stops dissolving well and begins to settle to the bottom, despite stirring, the brine is ready. It should be strong and cool. Cut the lard into small pieces and place tightly in a glass jar. When placing it, it should be shifted with garlic, bay leaf, and black peppercorns. The lard is poured with cold brine so that the solution protrudes by 1-2 centimeters. Close the jar with a lid and leave in a dark place at room temperature for a week. Such lard can be stored for a very long time in the refrigerator without losing taste or spoiling.
Express method of cooking lard
And finally, if you really want some delicious lard, but you don't want to wait long, you can also salt the lard in one day and it turns out very tasty. To do this, the lard is immediately cut into thin slices - portioned or sandwich slices. Salt, black pepper, garlic, bay leaf, and allspice are poured into the jar. Put the pieces of lard in the jar, close tightly, and shake vigorously. Leave the lard to salt outside the refrigerator, at room temperature. The lard will be ready in a day.
Happy cooking and bon appetit!
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