Mid-autumn, winter is getting closer. I wanted salted/smoked lard. I suggest trying this option for preparing pork layer. A wonderful delicacy for a snack with strong drinks or for a snack before lunch.
We will need:
2. Cut the pork belly into pieces approximately 15x25 cm. 
3. Mix spices with mayonnaise in a cup. Break the bay leaf into small pieces. 
4. Finely chop the garlic and add to the mixture. Coat each piece of lard well with this mixture. Now you need to put each piece in a plastic bag. Throw 4-6 peppercorns into each bag, remove as much air as possible from the bag and tie it. Wrap in 1-2 more bags. Tie each one so that there is practically no air in them. 
5. Fill a large saucepan halfway with water and boil. Place the bags in water and cook for 2-2.5 hours over medium heat. Then remove the bags and, without unwrapping, put them in the refrigerator for 2 days. 
6. After two days, your delicacy - puff pastry - is ready to eat. Cut into thin plastics. 
Salted lard with layers - in onion skins Hello everyone who is reading this recipe. Today I will tell you how to prepare the most delicious lard at home. I got this recipe from my mom. Ingredients: pork lard with layers of meat - 1 kg; onion peel - enough to coat the lard; garlic - 10 cloves; salt - 1 glass; ground black pepper 1 - to taste; water - 1 liter Method of preparation So, let's start cooking. I washed the lard and cut it into small pieces. Someone will say that there is only meat, just a little fat. It’s just that our family likes this more. If you want, you can use this recipe to salt absolutely pure lard without any layers of meat. I washed the onion peel thoroughly under running water. I took a larger pan and placed a small layer of onion skins on the bottom. I put lard on the husk. By the way, it will be quite difficult to wash the onion skins from the pan, so, if possible, use simpler and older dishes. Next, I laid the husks on the sides. The remaining husks were used to cover 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 lard and husks and put it on the fire. After the water boils, you need to cook it for exactly ten minutes, no more, otherwise the lard will begin to melt. But you shouldn’t keep it less, it will be tough. When ten minutes had passed, I put a large plate in the pan and placed a weight on it. I have a three-liter jar of water. Then I put the pan on the balcony for twelve hours. On the balcony it was 5-7 degrees Celsius. If there is no balcony or it is frosty or hot there, you can put the lard in the refrigerator. Twelve hours later, I took out the lard, peeled it from the onion skins and wiped it dry with a paper towel. It has already turned out very beautiful and fragrant. Next, I took the garlic and squeezed it through a garlic squeezer. Added ground black pepper to the garlic. If you like it spicier, you can add red or chili pepper. Seasonings are also not for everyone, if you like them, feel free to add them. Now I thoroughly coated all sides of each piece of lard with a mixture of garlic and pepper. I put it in a bag and put it in the refrigerator so that it was saturated with the smell of garlic. We didn’t last even an hour, we got tired of trying. Although this was also enough time. The lard turned out simply amazing, as always. It just melts in your mouth. The remaining lard can be stored in the freezer and taken out piece by piece as needed. Just remember to pack it well, otherwise everything in the freezer will smell like garlic. Bon appetit!
Trust our authoritative opinion, any cut of meat can be used to create a tempting dish. Pork layer baked in the oven in foil is by no means an aristocratic dish, but cook it according to Povarenok’s recipes and you will be surprised at the result.
The food will turn out to be temptingly tasty, appetizing, beautiful, and everyone who is lucky will gobble it up on both cheeks.
Pork strip is a common name. The correct name for this section of the mascara is undercuts. This is the lower part of the peritoneum, which covers the entire lower abdomen. The pork layer, or undercut, looks like a layer of lard with a lot of meat streaks.
Cut the finished pork layer into portions, sprinkle with fresh herbs and serve with horseradish, mustard, baked onions and potatoes, as well as sauerkraut stewed in wine.
Pork layer prepared according to this recipe with an unusual sauce can be a very original appetizer on the holiday table.
Cool the finished pork roll in foil without removing it from the oven. When cooked this way, the crust remains soft and tender. Serve with an unusual prune sauce, fresh vegetable salads and good port wine (mineral water for teetotalers, cranberry juice for children).
Modern trends in cooking welcome long cooking at low temperatures. Try baking the pork layer at 150°C for 3-4 hours.
For everyday food, prepare pork layer without cranberries and prune sauce. For a fun topping, use pickled onions or skip the topping.
You can also make an excellent dish from the fatty layer of pork, but in these cases the layer is boiled.
It is correct to serve the sauce hot in a gravy boat or pour it over the meat.
Pork layer, baked in the oven in foil and prepared according to proven and interesting recipes from Povarenka, will undoubtedly raise your authority as a culinary specialist, and you will be known as a virtuoso master of your craft.
Bon appetit!
So without it) there are quite a few and, of course, I want to try them all. So I set out to identify the most delicious (for myself and my family, of course) of all. Pure lard is somehow not valued here, so most often I use the meaty layer of pork, both for salting and for preparing some hot delicacies. And they, it should be noted, turn out much tastier and better than any deli meat from the supermarket. After all, the pork layer is the most delicious part of the pig, from which you can cook a lot of delicious things. So today I decided to salt the pork layer using the scalded method. And I didn’t regret “what I did” at all. I ended up with a rather tender, aromatic and very tasty layer. You can even serve it on a holiday table, or treat yourself to such a delicacy every day.
Pork strip weighing about a kilogram;
garlic – 3 cloves;
a little less than a glass of coarse salt;
peppercorns (black and allspice);
a teaspoon of ground paprika;
Bay leaf.
The preparation time for the salted layer is 3 days.
I throw about a tablespoon of salt into boiling water and then lower the well-washed layer.
I cook for no more than five minutes, remove from the stove and place on the window (table) for about 5 hours (I started the salting process in the morning and continued in the late afternoon). I take the lightly scalded layer kept in salt water out of the pan, wipe it dry and cut it in half (I found it inconvenient to salt it entirely, especially since it was deformed in the pan).
While the meat is “baking” in the air, I grind two types of peppercorns and a bay leaf in a coffee grinder. As a rule, I use the same mixture of spices when salting fish, so I make it in a decent amount at once (for a couple of batches in a coffee grinder).
In a small bowl, mix salt, paprika and half a teaspoon of the ground mixture.
Next I add chopped garlic and grind everything thoroughly.
I pour the resulting spice mixture into a larger bowl and, placing a layer in it, vigorously rub both pieces with it.
I transfer the beautiful and aromatic-smelling pork meat into a small saucepan (with the skin on the bottom of the container), close it and put it in the refrigerator for two to three days.
After the planned time has passed, I remove the layer from the pan, wipe it thoroughly with paper napkins, and cut it into thin pieces.
Why not a meat delicacy?
Bon appetit!
