Boiled lard in a bag, awesome recipe
Any man and not only will be delighted with this delicacy. A stunningly delicious recipe for making aromatic lard. The secret is that before cooking you need to place the lard in a bag. This will avoid direct contact with boiling water, and all the leaked juice will saturate the piece of lard.
Ingredients
To prepare lard in a bag you will need:- 1-1.5 kg of lard or brisket, choose what you like best;
- plastic bag or cling film;
- 2-3 tbsp. spoons of salt;
- 2 tbsp. spoons of ground black pepper;
- 0.5 teaspoon red pepper;
- 2 bay leaves;
- 2 juniper berries;
- 2 cloves;
- 1.5 heads of garlic.
We prepare aromatic and tasty lard in our own juice
To make the lard tasty and aromatic, you need to rub it with spices. Mix red and black pepper, salt and finely chopped garlic, roll lard in the resulting mixture. Pay special attention to the sides. You can choose the spices that suit your taste.
Now place the lard or brisket in a bag, adding bay leaves, juniper berries, and cloves. Seal the bag well to keep water out. If possible, remove air from there.The ziplock bag for freezing is easy to use; it can be conveniently secured to the edge of the pan; it is denser, so you don’t have to worry about it breaking.
Cooking secrets
It’s good if you let the lard sit in the spices for a couple of hours. During this time they will open and thoroughly soak the piece. However, this is not at all necessary, since when exposed to temperatures, the marinade will do its job.
You will need a large saucepan for cooking. The bigger, the better. The secret is this: to cook lard you need to stick to the lowest boil. Therefore, pour in more water, place a bag of lard in it and turn on the heat to minimum. To prevent the bag from opening and water getting in, secure it with a clothespin at the edge of the pan.
After boiling, cook the lard over low heat for 2 hours. After this, leave it in the pan until it cools completely, then remove it from the water and, without removing it from the bag, put it in a cool place (on the balcony or in the refrigerator) for a day. During this time, the lard will completely cool down, and the juice will thicken, turning into a delicious jelly.
It will turn out even tastier if you smoke the finished product a little. However, even without this, incredibly tasty, aromatic and melt-in-your-mouth lard awaits you. It is perfect as an appetizer for an upcoming feast.
