How and how much to cook lard roll

Thin lard recipes

Lard is a delicious thing. A hearty appetizer to go with alcohol, a high-calorie snack on the go on a camping trip, an excellent addition to the first course (with borscht, it’s just great!)... the list of delights can go on for a long time. There are a great many ways to prepare lard: salted, boiled, smoked, it enjoys constant success. I offer several options for preparing this wonderful product.

Everyone salts lard in different ways. I will give you a very simple method that I use myself; it is suitable for those who are not going to salt a large amount of lard and are not ready to follow recipes where the product is measured in tens of kilograms.

• 400 g thick lard
• 4-5 cloves of garlic
• Bay leaf
• black peppercorns and ground
• salt

To salt such a modest amount of lard, we need a glass jar with a screw-on lid, 750 ml in volume. The lard should be thick enough, white and dense. Pour salt into the bottom of the jar and put a couple of bay leaves. Mix salt and ground black pepper in a plate. Instead of pepper, you can use seasoning for lard or barbecue. Peel the garlic and cut into slices. Cut the lard into pieces 5x5 cm,

Roll on all sides in a mixture of salt and seasonings, place pieces of lard in a jar in layers, placing each layer with slices of garlic, peppercorns and sprinkling with salt.

When the jar is full, cover everything with a layer of salt, screw on the lid tightly and leave for a day at room temperature, then put it in a cool place. The lard is ready in 5-6 days and can be stored for a long time.

Recipe for salting lard in brine. Very similar to the previous one, actually a variation of the same thing.

• 500 g lard with meat layer
• 3-4 cloves of garlic
• ground black pepper
• salt
• Bay leaf

Cut the lard into small pieces, the size of a matchbox. Now you need to peel the garlic and cut it into slices. Mix salt and pepper in a bowl, roll each piece of lard thoroughly in the mixture. Sprinkle a layer of salt and pepper on the bottom of a 700-gram jar, place a layer of pieces of lard, then garlic, bay leaves, again a layer of salt, lard... and so on until the jar is completely filled. Now fill the entire structure with boiling water under the edges and close the lid. At this stage, you need to forget about lard for 4-5 days

This recipe is good for thin lard up to 2 cm thick. Salting it in pieces is somehow not solid, you get painfully unattractive pieces, but baking it into a roll is just the thing.

• whole piece of thin lard
• 1 tablespoon mustard
• salt
• pepper or lard seasoning
• 3-4 cloves of garlic

For a baked lard roll, the piece should be large enough. About the same size as an A4 sheet. I cut this piece from a pork shoulder. To begin, cut off the skin from the lard and set it aside.

Lubricate the inside of the layer of lard with mustard, salt (not too much, as you would salt meat), sprinkle with pepper or seasoning of your choice (I used barbecue seasoning), and spread thinly sliced ​​garlic.

We roll it up and wrap it in its own skin,

We tie the resulting roll with thread. place in a baking sleeve or wrap in foil

bake at 160-180°C for about an hour. Remove the threads and skin from the cooled roll.

Ready! Cut crosswise and enjoy. It’s better to store it in the freezer, unless of course it’s gone right away.

For the most impatient, here is a recipe for cooking lard using a hot method in brine. For this purpose, it is better to take lard with a layer of meat. In this way, the lard turns out to be very tender, soft, even the skin is edible!

• 500 g lard
• salt
• ground black pepper
• 2-3 cloves of garlic
• 1 onion
• 1 carrot
• Bay leaf

Salt the lard layer, sprinkle with pepper or seasoning of your choice.

Make transverse cuts every 3-4 cm without cutting through the skin. Place thin slices of garlic into the slits. Roll up the lard

tie with thread. If the piece is small and quite thick, you won’t be able to roll it, in this case you can cut it into 2 equal parts, fold it together with the skin facing out and again tie it tightly with thread. Wrap the resulting structure in 2-3 layers of cling film.

Pour water into the pan so that it completely covers the lard. Salt the water (1 tablespoon of salt per liter), bring to a boil, add lard wrapped in film, a whole onion, large pieces of carrots, bay leaves.

Cook covered at the lowest simmer for about 30 minutes, let the lard cool in the brine, then remove and remove film and threads.

Cool in the refrigerator for a couple of hours. Cut into slices. It is better to store lard prepared in this way in the freezer.

You can prepare imitation smoked lard using this recipe. To do this, add a couple of handfuls of onion peels to the brine during cooking.

If you liked the recipe, leave a comment or share the link with your friends on social networks by clicking on the button below.

Source: We cook delicious food every day! Don’t know how to pickle lard at home? Proven homemade recipes for salted, boiled and baked lard. Make up your mind! A detailed description of the preparation and the author's step-by-step photos of the recipe will help you. Kitchen without problems with the site We cook delicious food every day!

https://vkusnodlyavseh.ru/blyuda-iz-subproduktov/zasolka-sala

Recipes for boiled lard rolls

Boiled lard roll is a very simple, but very satisfying and tasty dish that appeared in Ukrainian cuisine and spread throughout all Slavic countries. You can easily prepare boiled lard roll at home using one of the recipes below.

The indisputable advantage of a roll cooked from lard is its long shelf life - a week in the refrigerator and more than a month in the freezer. This is why you can prepare a lard roll even if you adhere to proper dietary nutrition, because it is absolutely not necessary to consume the entire prepared product at once.

Recipe 1. Boiled lard roll with chicken.

The beauty of this recipe is not only its excellent taste, but also the fact that chicken reduces the overall calorie content of the product and introduces much-needed proteins into the dish.

You will need:

• Thin lard - 2 kg,
• Chicken breast – 1 large or 2 smaller,
• Salt - to taste
• Pepper - to taste
• Garlic – 1 head
• 3 bay leaves

Preparation.

To prepare the roll, the lard should be on the skin. Its thickness should not exceed 1.5 centimeters.

The prepared piece of lard must be spread out, salt and pepper. Then you need to put chicken meat on one half. Salt the chicken again and squeeze the garlic onto the chicken.

We wrap the lard into a tight roll, leaving no empty spaces in the middle. We tie the roll tightly with thread. We wrap the lard roll in a food bag or in a culinary sleeve and tie the bag, after releasing all the air from the bag. We also put 3 bay leaves and a few peppercorns in the bag.

Place the roll in the bag in a saucepan with cold water and place on medium heat for 1.5 hours.

The finished boiled lard roll with chicken should be wrapped in paper or foil and cooled before use. Serve sliced.

Recipe 2. Lard roll boiled with garlic.

This is a very tasty and easy-to-prepare snack, which is even easier to prepare than the previous version of the boiled roll. To prepare a roll of boiled lard with garlic, you will need lard with meat veins no more than 4 cm thick and a soft, not thick skin.

Ingredients.

• Lard 1.5 kg,
• Garlic - large head,
• Salt - to taste
• Ground black pepper - to taste
• Tying thread

Cooking process.

Grind the garlic by passing it through a press. We wash the lard and scrape off all dirt from the skin. We make transverse cuts in the lard, not reaching the skin. Salt and pepper the lard on top, and also stuff the cuts with a mixture of salt and garlic. We roll the lard very tightly along the cuts, as shown by the arrow in the figure.

Tie the roll tightly and place it in a pan with lightly salted water. After the water boils, turn the heat to low and cook the roll for 1.5 hours. It is recommended to turn the roll over halfway through cooking. When the boiled roll with lard and garlic is ready, it is recommended to cool it under pressure before eating, and only then remove the threads.

Recipe 3. Roll boiled from lard with carrots and pepper.

The proposed recipe for boiled lard roll is a very worthy snack for any occasion. For cooking, I recommend taking a piece of lard with a meat streak weighing 1 kg. The lard should not be thick.

Ingredients:

• lard with layer – 1 kg.
• coarse salt - 2 tbsp. spoons
• pepper mixture - 1 tbsp. spoon
• carrots - 1 large
• bell pepper – 1 piece,
• garlic – 1 large head
• greenery
• thyme - to taste
• coriander - to taste
• mustard - to taste

Preparation.

Pepper and salt a piece of lard, season with spices and leave to soak in the aromas for an hour and a half. At this time, cut the carrots and peppers into thin strips, cut the garlic cloves lengthwise. Tear the greens with your hands. Place all this on a piece of lard. You can also make small cuts in the lard and stuff them with vegetables. We tie the lard with a thread, under which you can also insert several bay leaves.

Pack the roll in a bag or culinary sleeve. Cook for 2 hours. Place the finished roll under pressure without removing it from the bag overnight. Serve the boiled roll cut into thin pieces.

Boiled lard roll is always delicious. See for yourself

SHARE THE RECIPE OR SAVE THE RECIPE FOR FUTURE

How to cook lard roll in a bag

1. To prepare, you will need lard with skin; you can take it with a layer of meat, or without it. If you would like to make a meatloaf, you can use thinly sliced ​​pieces of any meat, not just pork. You can use chopped chicken, pork or beef. We cut the lard evenly on all sides so that it is convenient to later roll it into a roll. We cut off uneven pieces from the edges to get a more or less regular rectangle.
2. Salt the lard on both sides. Next, pepper well on the inside. You need to salt and pepper so much that it seems like there is a little extra, then the finished product will have just the right amount of salt and pepper. If you use additional pieces of meat, they should also be salted and peppered to taste.

3. Now we roll everything into a roll. To ensure that the roll holds its shape well, wrap it lengthwise and crosswise in several turns and tie it well. When wrapping thread around the roll, pull it as tightly as possible. Then the layers will stick together during the cooking process and will not fall apart when cut.

4. Place the pork roll wrapped in thread in a baking sleeve. If you don’t have a sleeve at hand, you can use a regular bag. Tie the bag tightly to prevent water from penetrating inside and place in the pan.

5. Fill with water and put on fire. After boiling, reduce the heat to medium, cover the pan with a lid and cook the roll until fully cooked, 1.5 hours.
6. After 1.5 hours, turn off the heat, remove the roll from the pan and leave it on the counter to cool. Once it has cooled a little, you can put it in the refrigerator for 2 hours to cool completely.

7. Remove the dish from the refrigerator, cut and remove the threads. Transfer it to a cutting board and cut into thin slices.

How to make pork lard roll at home

March 07, 2021 5973

Lard roll is easy to prepare. This dish belongs to Ukrainian cuisine and is very satisfying and interesting. You can find many recipes for this dish, so it is difficult for a novice cook to decide on a specific type. Let's look at the most interesting and delicious recipes.

A simple recipe for beginner cooks

Ingredients Quantity

With such a dish you can get rid of the obsessive question: “What should I cook today for the whole family?” Thanks to the boiled lard roll with a meat layer (without skin), you can have snacks between main meals by simply making sandwiches.

Direct preparation:

1. Before cooking, it is necessary to prepare a very strong thread, which will later be used to bind the roll;
2. Remove the peel from the garlic cloves and chop them using a special crusher, knife or mortar;
3. Carefully cut off the skin from the prepared lard and rinse it under running cold water;
4. Spread the lard and make cuts no more than 2 cm deep in the transverse direction. The interval between cuts should not exceed 2 cm;
5. Lightly salt the surface of the formation. Also here you will need ground black pepper, which is used not only to process the upper part, but also to add spice to the cuts made;
6. Now these cuts need to be filled with prepared garlic;
7. Now you can roll the layer into a very tight roll. If suddenly the lard is very thick, then you can simply fold it in half;
8. Now you need to tighten it with a thick thread;
9. Place the prepared roll in a container appropriate to the parameters and fill it with plain water so that it is 2 cm below the extreme point of the roll;
10. Add pepper and salt to the water according to personal preference;
11. Place on the stove and bring to a boil. Remove the formed foam using a slotted spoon;
12. Reduce the flame intensity and cover the container with a lid;
13. The roll must be cooked for 1 ½ hours. 45 minutes after the start of cooking, you need to turn the roll over;
14. After the specified time, remove the dish from the water and place under a press. After the roll has cooled completely, you can remove the thread and enjoy a wonderful and satisfying dish.

For this recipe, it is necessary to select very thin lard with a soft skin, since this will make it easier to roll it into a roll.

For preparation you will need the following list of ingredients:

• fresh thin lard weighing 800 grams;
• three peas of allspice;
• two bay leaves;
• salt in the amount of 20 grams;
• dry dill – 5 grams;
• one medium sized carrot;
• five black peppercorns;
• pepper mixture, ground – 5 grams;
• fresh veal in the amount of 100 grams;
• two garlic cloves.

Cooking time – 2 hours.

Calorie content – ​​168.6 kcal.

Process for making carrot and garlic roll:

1. Rinse the prepared lard under running cold water. Trim it a little if necessary using a sharp knife;
2. Salt the surface and sprinkle with a mixture of peppers;
3. Place pre-prepared and medium-sized chopped veal on one half of the layer;
4. Place carrots cut into small bars on top;
5. Cut the garlic into thin slices and place on top of the carrots;
6. Sprinkle with prepared dry dill;
7. Now you can roll the lard into a roll. This must be done very carefully, but at the same time very tightly;
8. In order for the roll to hold firmly and not unwind, you need to secure it with a very strong thread;
9. Place the formed roll in a food-grade plastic bag and tie;
10. Place the bag of lard in a container, fill with water and add allspice and black peppercorns, as well as bay leaves. Cook over low heat for 1 ½ hours;
11. Remove the roll from the water and bag and leave until completely cooled;
12. Then place it in the refrigerator to harden.

How to cook lard roll in the oven

To prepare the roll in the oven you will need:

• lard with meat layers - 1 kg;
• two garlic cloves;
• one bay leaf;
• a small bunch of fresh herbs;
• salt and pepper according to personal preference.

Cooking time – 1 hour.

Calorie content – ​​179 kcal.

Cooking:

1. Rinse the greasy layer thoroughly in cold water, dry it, beat it a little with a kitchen hammer and rub with salt and seasonings. Leave for 30 minutes;
2. Cut the garlic into thin slices and place on the lard;
3. Wash and dry the greens, chop with a sharp knife. Also put it on lard;
4. The bay leaf also needs to be crushed and distributed over the layer;
5. Wrap the layer into a tight roll, secure with a thick thread;
6. The roll also needs to be wrapped in food foil for baking;
7. Grease a baking sheet with vegetable oil and place the formed roll on it, wrapped in foil;
8. Add a small amount of regular water to the baking sheet;
9. Heat the oven to 180˚C and place a baking sheet there;
10. Leave for 30 minutes, then remove, unwrap the foil and return to the oven;
11. Bake until the crust is golden brown.

How to make a dish in a slow cooker

Lard roll cooked in a slow cooker turns out very tasty, aromatic and satisfying. So you should definitely try this recipe. To do this you will need:

• fresh lard – 1 kg;
• two table boats of salt;
• four garlic cloves;
• one teaspoon of pepper mixture;
• one teaspoon of nutmeg;
• five bay leaves.

Cooking time – 2 hours.

Calorie content – ​​161 kcal.

Preparing a roll in a slow cooker:

1. Wash very thin lard in cold water and dry. The skin from the lard must be carefully removed using a sharp knife;
2. Remove the peel from the garlic;
3. Place the lard in a deep container, add nutmeg, salt, and a mixture of peppers to it and begin to thoroughly rub these ingredients into the lard layer;
4. Grind the garlic using a special crush and also rub it into the lard;
5. Wrap the layer into a very tight roll;
6. Cover the surface of the roll with prepared aromatic bay leaf;
7. Place it on the cut skin;
8. Wrap and fasten with strong thread;
9. In addition to this, you also need to wrap it in food foil;
10. Pour one full glass of water into the multicooker bowl and place the roll there;
11. Close the multicooker with the lid and set the device to the “Quenching” mode. Manually set the cooking time to 90 minutes;
12. Then take out the roll and place it on any plate. Leave to cool completely;
13. After this, place the roll in the freezer for a couple of hours directly in the foil;
14. Take it out, remove the foil and thread. Can be served.

Useful tips

1. In order for the roll to be tender and soft, it is worth choosing lard from a young animal.
2. When baking a roll in the oven from the fat of an old animal, you need to slightly boil the dish in boiling water or steam.
3. You can add liquid smoke to the roll, which will give the lard a spicy smoky flavor and aroma.

Lard roll is a completely Ukrainian dish that can be used as an appetizer or as an addition to Ukrainian borscht. It is not difficult to prepare, and it does not take much time.

Found a mistake? Select a piece of text and press Ctrl+Enter.

How to cook lard roll with garlic

1. Wash the lard on the skin and dry it with a towel or napkin.
2. Coat the lard with salt, pepper and seasonings on both sides. If necessary, additionally use thinly sliced ​​pieces of meat.
3. Peel the garlic and cut each clove into thin slices. Spread the garlic evenly over the entire area of ​​the lard.
4. Roll the lard into a roll. Tie the thread first along several layers, and then across.
5. Place the roll in a bag and tie it tightly in a knot. Place in a deep saucepan and fill with water.
6. Place on the fire and cook for 1.5 hours after boiling.
7. Drain the water, remove the strings from the pork roll and cut it into thin slices on a plate. Lard roll with garlic turns out incredibly aromatic and tasty.

Boiled pork lard roll turns out incredibly tasty and appetizing. You can cook pork roll simply with salt and pepper, or use special seasonings and garlic. Be sure to try making a lard roll using this recipe and cooking it in a saucepan at home. The result is an incredibly tasty and appetizing dish. This lard pork roll will decorate any holiday table; it can also be served as an appetizer or made into burerbrods.

Pork lard recipes with photos and detailed instructions

There is an opinion that lard is a favorite product of representatives of Ukrainian nationality. Indeed, Ukrainians can boast of a lot of recipes for preparing and salting delicious homemade lard. However, bacon is often eaten in Russia, Germany, Italy, Poland, America, and the Balkans. Each nation can tell its own ways of preparing lard: it is salted, smoked, boiled, baked, added to other dishes, flavored with spices.

Pork lard is an extremely healthy product. It contains arachidonic acid, which is necessary for the body to build new cells and synthesize hormones; it normalizes the functioning of the heart and liver, helps maintain tone, and prevents the development of atherosclerosis. Contrary to erroneous belief, arachidonic acid does not disrupt, but normalizes cholesterol metabolism. Selenium contained in lard prevents the development of cancer. Compared to butter, lard contains 5 times more biologically active substances.

Lard is an excellent source of energy. 100 g of lard contains 780 kcal - 3 times more than meat! Northern peoples know this, so they always eat a piece of lard in the morning to increase the body’s heat production. When consuming lard, you do not have to worry about infection with helminths - they do not live in it, unlike meat.

The best recipes for salting and cooking lard are presented on the pages of our website.

You don’t have to buy delicious meat delicacies - you can make a variety of snacks at home, for example, a roll of thin lard and chicken liver.

Pork lard with layers of meat on the skin is an excellent basis for preparing an appetizing appetizer roll. Let's add spices, herbs, tomatoes and anchovies to make the flavor composition of the dish unique.

Attention - a homemade delicacy! I believe that this can rightfully be called pork belly baked in a sleeve in the oven. It’s quite simple to prepare, it doesn’t require much expenditure, and the result is delicious – juicy, …

Thin lard on the skin is an excellent basis for preparing a snack roll. The work process does not require much effort from the cook. Just sprinkle the lard with spices, roll and bake in the oven.

Ah, lard - lard... how many delicious things are intertwined in you! This is a product that will not leave anyone indifferent, even if all the nutritionists in the world echo that it is harmful. “Tastier than lard, only lard...

Baked potatoes with layers of lard in foil are a great idea for an ordinary dinner or picnic: you can cook such potatoes not only in the oven, but also over coals outdoors. Inexpensive, easy and tasteful!

In a slow cooker you can cook almost any dish, and even smoke lard. For this, in addition to salt and spices, you will need liquid smoke. Try making smoked lard using this recipe.

Sometimes, when cutting pork meat, small pieces of lard remain, which are not suitable for cooking, and it is a pity to throw them away. And that’s right, don’t throw it away, but prepare a delicious spread of lard and garlic. And then, after spreading... Salted lard, how could we live without it in this life?! It is prepared according to a wide variety of recipes, I have already shared some recipes with you, for example, how to prepare salted boiled lard, boiled lard... I have already shared with you a recipe for boiled lard in onion peels. But now it’s spring and now I propose to prepare lard in the spring style - with herbs and garlic! I think that lard is in... Do you know an Eastern European person who does not know what “Lard with Garlic” is and has never tried this legendary snack? Most likely the answer will be no. This traditional Ukrainian paste made from chopped fresh lard... Yes - yes, in onion skins, no mistake! Lard, and indeed pork in onion skins in general, turns out very tasty, soft and tender. Onion peels give an appetizing rosy color, and the mixture of spices... I recently received as a gift a wonderful book by Yulia Vysotskaya, “Buns for Lyolik. Home Recipes”, where the author so colorfully and interestingly tells how to prepare dishes that she became acquainted with at different points in her life... My aunt is from Ukraine, she always says: “If there is lard in the refrigerator, I can’t sleep!” And not in vain, because lard is an excellent source of nutrients and energy, you can eat it... I prefer to buy fresh lard at the market. Definitely with meat streaks. I salt myself. A sandwich with black bread and a thin slice of frozen lard warms the body in cold weather, and is also a sin...