Boiled lard in onion peels - a recipe for cooking lard in onion peels.

How to properly cook lard in onion peels.

Take 1.5 kilograms of fresh lard. If possible, let it be from the breast part of the pork carcass, where the lard is interspersed with meat. Leave the brisket in one piece, i.e., do not cut the piece into pieces.

Dip the selected part into hot boiling onion brine, which you prepare in advance from water (one liter), salt (half a faceted glass), bay leaf (3 medium-sized pieces), peppercorns (15 pieces) and a generous handful of dry onion peels. Take onion skins from regular orange onions, not from white or red salad onions.

Boil the lard in the brine for only 10 minutes, and then leave it to cool in it. Keep the pan with lard in a cool place for a whole day, and then remove it from the brine and wipe it with a paper towel.

Next, rub the lard on all sides with garlic pulp. If you like spicier lard, add garlic and dry Georgian adjika, which is sold in any supermarket.

Wrap the lard grated with spices in parchment and keep it on the refrigerator shelf for a couple of days. After 48 hours, transfer the lard to the freezer - this way it will be better stored and cut.

Lard boiled in onion skins goes well with black bread and boiled eggs. It makes wonderful scrambled eggs, but first you need to scrape off the garlic pulp from the lard.

You can watch more details and details on how to prepare boiled lard in onion skins in the video from the user “Taste of Nyashkino”.