How to salt a pork layer in onion skins. Delicious boiled bacon with layers of meat for a festive cutting
So, you will need:
Pork lard with a slot and always with a skin.
Garlic.
Salt.
Allspice a couple of peas, the main thing is not to overdo it and not shift it.
Bay leaf.
Cooking takes about 5-10 minutes.
First of all, we pour water into a saucepan, according to the amount - so that the fat is subsequently completely closed, but does not float like in the sea-ocean.
Add salt to the water, add it to the soup as usual.
We put on fire and leave to boil.
At this time, we take out the fat, singe it if necessary, carefully scrape the skin * http: //*yourmeal.r*u with a knife so that the skin is clean and smooth.
Cut the garlic into thin slices - amount as desired. But you shouldn't be too stingy.
Rub a piece of pork with salt, spread the chopped garlic on the side of the meat. 
Fold a piece of pork in half, or roll it into a roll, if the piece allows. With the skin on the outside, garlic on the inside, of course. 
We wait for the water with pepper to boil and put the prepared bacon in it. We do not reduce the fire, the main thing is to achieve the fastest possible re-boiling. 
I cook in time, depending on the size of the piece, in this case it was cooked for about an hour and an hour and a quarter. The meat should be completely cooked.
10-15 minutes before the end, add bay leaf to the pan. After * http *: //*yourmeal.ru the end of cooking, we take out the bay leaf and ruthlessly throw it away.
Turning off the heat, leave the bacon in the pan to cool in the broth. 
After cooling down, two scenarios are possible:
If elastic skin is to your taste, then after cooling down, take out the bacon from the pan, wrap it in foil and put it under oppression in the refrigerator.
If you need a soft skin, leave the bacon in the broth without a refrigerator for * http: //your*meal*.ru overnight, if it was prepared in the evening, that is, at 8-10 hours.
Then we take out a piece, free it from the shackles and cut it. Store later in the refrigerator in foil or parchment paper. 
P.S. From spices, you can add ground black pepper to the garlic inside the bacon. Black * http: //yourmeal.*r*u peppercorns can be thrown into the water. You can also add a clove bud, a little cinnamon, cardamom to the water.
You can cook in onion skins.
Hello everyone who reads this recipe. Today I will tell you how to cook delicious lard at home. I got this recipe from my mom.
To prepare lard, I specially went to the autumn fair, where they sell everything that local farmers and just people from the villages produce. There I bought some lard I needed with rather large layers of meat.
So let's start cooking. I washed the bacon, and cut not medium-sized pieces. Someone will say that there is only meat, just a little lard. It's just that our family loves this more. If you want, you can salt this recipe and absolutely pure lard without meat interlayers.
I thoroughly washed the onion husks under running water.
I took a larger pan and laid the onion peel in a small layer on the bottom. I put bacon on the husk. By the way, it will be rather difficult to clean the pan from the onion skins, so, if possible, use the dishes that are simpler and older.
The remains of the husk covered the lard on top.
Now let's prepare the brine. I took one liter of water and mixed it with one glass of salt. I poured this brine into a saucepan with bacon and husks, put it on the fire. After the water boils, you need to cook it for exactly ten minutes, no more, otherwise the bacon will begin to melt. But it is not worth holding less, it will be tough.
When ten minutes passed, I put it in a saucepan big plate and put the load on her. I have three liter jar with water.
Then I removed the pot on the balcony for twelve hours. On the balcony it was 5-7 degrees Celsius. If there is no balcony or there is frost or heat, you can remove the bacon in the refrigerator.
Twelve hours later, I took out the bacon, peeled it off the onion husk and wiped it dry with a paper towel.
It has already turned out very beautiful and fragrant.
Now I thoroughly smeared all sides of each piece of bacon with a mixture of garlic and pepper. I put it in a bag and put it in the refrigerator so that it smells like garlic.
We did not last even an hour, we got to try. Although this time was also enough. The fat turned out to be just amazing as always. So it melts in your mouth.
The remaining bacon can be stored in the freezer and taken out piece by piece as needed. Do not forget to just pack it well, otherwise everything in the freezer will smell like garlic.
Bon Appetit!
Cooking time: PT14H00M 14 h.
Estimated Serving Cost: RUB 250
Today, store shelves abound in a variety of meat products, but no one is sure about its quality and benefits for the body. Try making a meat snack yourself - this way you will be sure of excellent taste and 100% natural. And it is much more pleasant to offer your relatives an appetizing product prepared with your own hands and with love.
How to cook brisket in onion skins
The brisket is not a simple piece of bacon, but with a meat slot: it is not so fatty and unusually tasty. You can cook the product different ways: salt, pickle, bake, smoke. Cooking brisket in onion skins is not a very difficult process, but a lengthy one. To get incredibly tasty cold appetizer, please be patient. And be sure to collect onion peelings - they will give the meat a beautiful, rich color, a special aroma that is inherent in smoked meat.
How to salt
It is very important to properly season this delicate product with salt. Salting the brisket in onion peel is simple: boil peeling onions with spices for half an hour, strain, add salt (100 grams per liter of water), leave to cool until room temperature... Dip pieces of bacon with meat into the brine, cover with a flat plate and put a press. Allow to salt for 2-3 days. Dry the meat on the wire rack for a couple of hours. Season with a mixture of fresh herbs and garlic to taste.
How to cook
It will be easier and faster to cook pork brisket in onion skins. First, you need to thoroughly rinse the onion peelings (the color of the meat depends on their amount), fill the pan with them, pour water. Put your favorite spices, salt to taste. Immerse the meat so that the brine completely covers it. Cook for 1.5 hours, cool. Rub with garlic for flavor as desired. Wrap food foil, send to the refrigerator. Leave it overnight.
Brisket in onion skins - a step by step recipe
We offer several options for preparing snacks for your culinary piggy bank. Each recipe for brisket in onion peel is original in its own way, deserves attention and guarantees you a delicious, appetizing meat dish, which can be used not only as an addition to a sandwich or side dish, but also for cutting to a festive table. Which step by step recipe brisket in husk is the best - you choose.
Pork belly in onion skins
- Cooking time: 15 hours.
- Servings Per Container: 6 Persons.
- Calorie content of the dish: 550 kcal.
- Cuisine: Russian.
If you are looking for a recipe original dish for a festive table or for a family dinner, cook meat in onion skins with vegetables. Its taste and appearance will not leave indifferent even the most picky gourmets. Pork belly in onion skins, according to this recipe, it turns out to be simply magnificent. If served in a warmer (warmed saucepan), additional applause from the guests is guaranteed.
Ingredients:
- lard with a layer - 0.7 kg;
- salt - 1/3 tbsp.;
- bay leaf - 1 pc .;
- black and allspice to taste;
- potatoes - 1 kg;
- onions - 3 pcs.;
- green pea- 200 g;
- large tomatoes - 4 pcs.;
- hard cheese - 200 g;
- bouillon cube - 1 pc.;
- sour cream - 3 tbsp. l .;
- flour - 2 tbsp. l .;
- garlic - 3 cloves;
- chopped greens - 2 tbsp. l.
Cooking method:
- Put three handfuls of clean husks on the bottom of the pan. Add salt, spices, water. The brine should be brought to a boil and cooked for a couple of minutes. Leave to cool on a hot stove.
- When the liquid is warm, you can pour it over the meat and leave to marinate for about 12 hours.
- Peel the potatoes (you can not peel the young, but wash well), boil until half cooked, cut into quarters.
- Cut onions into rings, tomatoes into slices. Grate the cheese.
- Dilute the stock cube with water (1 cup).
- Preheat a frying pan, fry the flour on it until golden brown without oil.
- Add flour to broth, stir thoroughly. Add sour cream, chopped garlic, chopped herbs, salt, your favorite spices.
- Grease the baking dish olive oil, lay out a layer of potatoes, pour in the peas.
- Cut the brisket into thin slices, put on the vegetables.
- Then put onions, tomatoes.
- Water received thick sauce evenly, sprinkle with grated cheese on top.
- Bake at 180 degrees for 35 minutes, then take it out while still hot and serve.
Boiled
- Cooking time: 12 hours.
- Servings Per Container: 10 Persons.
- Calorie content: 410 kcal.
- Purpose: for breakfast, to the festive table.
- Cuisine: Russian.
- Complexity of preparation: medium.
A brisket boiled in onion skins should turn out exactly the same as from the store, but at the same time incredibly tasty and completely natural. It can be stored without any problems on one of the shelves of the freezer, and after defrosting it can again delight with its taste. If you're wondering how to cook brisket in onion skins, read the following simple recipe.
Ingredients:
- pork brisket - 1 kg;
- peeling onions - a full liter jar;
- salt - 100 grams;
- spices - to taste and desire.
Cooking method:
- Put onion peeling, salt, spices to taste in a saucepan. Pour with water, boil the brine for 10-15 minutes, no more, and turn off the heat.
- You need to lower the fat after the liquid becomes saturated Brown.
- The husked brisket should be cooked under the lid for about 1.5 hours.
- If desired, you can rub the meat with garlic, seasonings.
- Send in the cold for at least 10 hours.
In a multicooker
- Cooking time: 16 hours.
- Servings Per Container: 5 Persons.
- Calorie content: 395 kcal.
- Purpose: for dinner, for the festive table.
- Cuisine: Russian.
- Complexity of preparation: medium.
A brisket in onion skins in a slow cooker is one of the best options for making a delicious layer. It is quite possible to just boil it using a miracle oven, as suggested traditional recipe... However, the layer in onion skins baked in dough comes out much tastier and more interesting. You will have to tinker a little with such a dish, but you will definitely be satisfied with its look and taste.
Ingredients:
- pork interlayer - 0.5 kg;
- salt - 2 tbsp. l .;
- egg - 1 pc.;
- flour - 500 g;
- garlic - 4 cloves;
- carrots - 1 pc.;
- spices (black and allspice pepper, coriander, ginger);
- mayonnaise - 1 tbsp. l.
Cooking method:
- Peel the onions (2 large handfuls) with salt, pour a liter of water, cook for 40 minutes.
- Strain the brine into a pickling dish.
- Dip the meat there, leave it under pressure overnight (if the liquid completely covers it, this is not necessary).
- After pickling, the interlayer must be washed and wiped off with paper towels.
- Mix an egg with water and half a teaspoon of salt. Gradually adding flour, knead soft, elastic dough.
- Black and allspice, grind half a teaspoon of coriander (grind with a coffee grinder), add half a teaspoon of ginger. Mix with mayonnaise and a pinch of fine salt.
- Finely chop the garlic and carrots. Fill the meat with them: make deep longitudinal cuts, then insert the pieces of vegetables.
- Roll out the dough about 1 cm thick.
- Coat the meat with sauce on all sides, put on the dough. Wrap in an envelope, pinch the edges.
- Lubricate the multicooker bowl vegetable oil, transfer the envelope from the dough with meat.
- Turn on the "Baking" mode for 2 hours.
- Allow to cool directly in the bowl, free the baked layer from the dough, send to the cold for a couple of hours.
Video: Brisket in onion skins
Pork interlayer - versatile dish which can be both everyday and festive. It can be eaten simply with bread or a side dish, or added to other dishes. in the oven or multicooker in different ways. The recipes are simple and inexpensive for the money.
Oven baked pork in foil: recipe
Products:
- pork interlayer - 1.5 kg;
- garlic - 4-5 cloves;
- coarse salt - 2 tablespoons;
- ground pepper - 2 teaspoons.
Scrape off the interlayer with a knife, lightly pour water over it, blot with a napkin. Chop the garlic, mix it with salt and pepper. Grate pieces of meat with the mixture and wrap them in foil in two or three layers. Bake in the oven for about 5 hours at 130 ° C, but not higher. Remove the pork from the stove, allow to cool and unfold the foil. Put the load on the layer for the night. In the morning, remove the fat that has formed under oppression. Cut the meat into pieces and serve on a plate.
In sauce
For this recipe for pork interlayer, you need to take a fleshy brisket with skin.
Products:
- brisket - 1.5 kg;
- two onions;
- garlic - 5 cloves;
- coarse salt - 10 g;
- chili - 1 pepper;
- olive oil - two tablespoons;
- dried rosemary - two teaspoons;
- ground black pepper - one teaspoon;
- water - half a liter.
Preparation:
- Mix pepper and salt with olive oil.
- Make criss-cross cuts on the skin of the brisket. Coat the pieces with a mixture of butter and spices.
- Cut the onion into rings, the garlic cloves into halves (along with the skin).
- Put onion on a baking sheet, then garlic slices upwards, then layer skin upwards. Add chili, rosemary, water.
- Cover the baking sheet with foil and place in the oven for two hours at 180 ° C. Open the oven door after about 1.5 hours and pour some water into the baking sheet.
- Remove the finished layer from the stove and cool.
- Collect the sauce that was formed when baking the pork layer into a container, beat in a blender and rub through a sieve. Chop the pork pieces before serving, lightly fry until golden brown (about 2 minutes) and serve with the prepared sauce.
Mashed potatoes or sauerkraut are suitable as a side dish.
With a potato up my sleeve
Products:
- interlayer - 1 kg;
- olive oil - 50 ml;
- potatoes - 1 kg;
- spicy herbs;
- salt;
- pepper.
Preparation:
- Boil peeled potatoes in unsalted water (in halves or quarters for 10 minutes).
- Place the finished potatoes on a napkin or paper towel to dry. Sprinkle with olive oil, pepper, salt, sprinkle with herbs.
- Grate the brisket with a mixture of spices and herbs.
- Place the pork in a roasting sleeve, tie and send on a baking sheet.
- Pork interlayer is baked in the oven at 180 ° C for one hour. Remove from the stove, untie the sleeve on one side, place the potatoes there and continue cooking for another 40 minutes.
The finished layer can be served on the table along with potatoes.
Pork interlayer: recipe for a multicooker
Products:
- interlayer - 1 kg;
- tomato paste- a tablespoon;
- soy sauce - two tablespoons;
- olive oil - a third of a glass;
- garlic - two cloves;
- mayonnaise homemade- 40 g;
- paprika - a teaspoon;
- salt.
Preparation:
- Scrape the meat with a knife, rinse, wipe with a towel or napkin. Cut into portions 10 cm long and 5 cm thick.
- Mix oil, tomato, mayonnaise, soy sauce, chopped garlic, paprika, salt.
- Apply the marinade to the pieces of the interlayer, put them in a bowl and marinate for about two hours, you can leave them in the refrigerator overnight in a plastic bag.
- Pour oil into the multicooker bowl to slightly cover the bottom, lay the pork on its side (where the layers are visible) and cook for 12 minutes in frying mode, then turn the pieces over to the other side and fry the same amount without a lid.
- Turn the meat over with lard, set the Baking program for an hour, close the lid. After 30 minutes, turn the pieces of lard up and cook for another 30 minutes.
- Remove the finished layer from the multicooker, cool, cut and serve.
According to this recipe, the pork layer can also be cooked in the oven.
Pickled
Products:
- pork layer - 1 kg;
- vegetable oil - 20 ml;
- lemon - 1 piece;
- garlic - head;
- spices to taste;
- spicy herbs.
Preparation:
Scrape the pork with a knife, rinse with water, dry. Divide the head of garlic into cloves and peel. Stuff the garlic layer.
Prepare a marinade from vegetable oil, juice squeezed from lemon, herbs, salt and ground pepper. Grate a piece of pork with it and leave for an hour.
Place the pickled interlayer in a roasting sleeve, pierce it in several places to release steam.
Heat the oven to 200 ° C, place the pork in it for 1.5 hours. Cut the sleeve 10-15 minutes before the end of cooking - this way the meat will turn out to be more ruddy.
Pork layer is prepared in different ways. The recipe can be chosen according to your taste. It is eaten hot or cold and used as an ingredient in other dishes.
Chilled pork interlayer is an excellent appetizer for everyday table and for the festive. Cooked pork interlayer can be either a main course or a snack. If served with a salad, then it will awaken the appetite of anyone.
To cook pork interlayer in foil in the oven, we need the products listed on the list.
In a small container, mix salt, black pepper, paprika and dry mustard.
Cut the carrots into small cubes.
Cut the garlic into longitudinal petals.
Rub the pork layer on all sides with a mixture of spices.
We make punctures over the entire surface with a knife.
Insert carrot sticks and garlic petals into the punctures.
Gently wrap the pork interlayer in a double layer of foil. We send it to the cold oven. Pour 150 milliliters of water onto a baking sheet. We set the timer for 1.5 hours, 180 degrees.
After 1 hour, unfold the foil, and continue to bake the meat for another 30 minutes.
Pork interlayer baked in foil in the oven can be served as a main course - hot. Or you can cool and serve cold, like a snack.
Bon Appetit!
