How to bake hard lard. Lard in the oven "Delicacy"

The recipe for delicious, aromatic and tender lard baked in foil is always possible, even for beginners. This product is great for slicing and as a cold snack for any table. You can take a piece of lard with you if you are going on a picnic or fishing.

When choosing “raw materials” for this dish, I recommend using pieces that have a layer of meat, and the more, the better. In this case, the baked product can be served warm with potatoes, rice or pasta. How will the lard I propose differ from that baked according to other recipes? Because during its preparation we will add red wine. This noble alcoholic drink will make the dish more aromatic and give a beautiful color to the skin.

Oven-baked lard can be stored in the freezer for quite a long time, 2-3 months. If you keep the product in the refrigerator, then no more than two weeks. When sending pieces of lard for storage, do not forget to wrap them in cling film.

Recipe Ingredients

• lard (with meat layer) 600 grams
• salt 2.5 tbsp. spoons
• sugar 1 tbsp. spoon
• spice mixture for roasting meat 2 tbsp. spoons
• coriander 1 teaspoon
• juniper pinch
• zirra pinch
• bay leaf 2 pieces
• garlic 1 head
• bell pepper 1 piece
• hot pepper to taste
• red wine 70 ml

How to cook lard in the oven

I recommend preparing the lard the day before, that is, salting it a little. Place the piece in a bag and sprinkle salt and sugar on top. Use your hands to thoroughly rub the salt on both sides. Tighten the bag and put it in the refrigerator (overnight).

If you don't have a lot of time to marinate lard, do it differently. Cut a piece of lard into three strips, reaching the peel with a knife. Now add salt and sprinkle with sugar, rub it in all the holes with your hands. Leave the piece for 20 minutes.

Cut the bell pepper into strips and remove the seeds. Use a knife to make deep slits and insert the pepper into them. Additionally, place the vegetable slices into the resulting folds of lard. The aroma of pepper will be very noticeable in the finished product.

Sprinkle with all the dry herbs and spices and massage the lard with your hands.

Take the head of garlic into slices and insert it into the slits of the lard.

Select a deep baking tray and cover it with foil. Place a piece of lard on the foil. Place bay leaves on top of the slice. Pour red wine (dry or semi-sweet) into a baking tray with the lard.

Now tear off some more foil and carefully cover our piece with it. Twist the edges of the coating so that all the juices are preserved inside.

Preheat the oven to 180-190 degrees, bake the lard for 1 hour.

Leave the finished aromatic lard in the switched off oven for 20 minutes.

Cut the dish into pieces and wait until they have cooled completely. Then pack each piece of lard in a bag and put it in the refrigerator.

If you want to serve lard warm, cut it into thin slices. Add sauce and fresh herbs to taste.

Step-by-step preparation of baked lard in the oven:

1. Rinse the lard and dry with a paper towel. Make small slits across the entire surface.
2. Peel the garlic and cut the cloves into 2-3 parts. Stuff the lard with them.
3. Mix salt and pepper and coat the lard on all sides with the resulting mixture.
4. Tie the piece with thread and put it in the refrigerator for 3 hours, or overnight.
5. Place the lard in a baking sleeve and secure the edges of the bag with clips.
6. Place the piece on a baking sheet and bake in a preheated oven at 180 degrees for 45 minutes.
7. After this time, cut the sleeve, turn the lard over and continue baking for another 10 minutes.
8. Remove the finished product from the threads and serve.

Lard baked in the oven with mustard and spices will not leave anyone indifferent. What makes this recipe special is its ease of preparation and impeccable final result.

Ingredients:

• Lard - 0.8 kg
• Mustard “Russian” - 50 g
• Black peppercorns - 8 pcs.
• Cloves - 4 pcs.
• Garlic - 4 cloves
• Bay leaf - 2 pcs.

1. Wash the lard, peel it, scrape the skin with a knife and dry it with a kitchen towel.
2. Peel the garlic cloves and cut into 3-4 parts.
3. Make small holes in the lard and stuff them with garlic.
4. Press peppercorns and clove buds into the bacon.
5. Coat the piece with mustard and leave in a cool place.
6. After an hour, place the laurel leaves on the piece and wrap it in several layers of foil to prevent the fat from leaking onto the baking sheet.
7. Heat the oven to 180 degrees and place the baking sheet with lard to bake for 45 minutes.

Ingredients:

• Lard - 1 kg
• Garlic - 5 cloves
• Coriander - 5 g
• Paprika - 10 g
• Cumin - 5 g
• Ground black pepper - 5 g
• Salt - to taste

1. Peel the garlic and cut into pieces.
2. Wash the bacon and peel the skin. Use a knife to make shallow holes and stuff them with garlic.
3. Mix salt, coriander, paprika, cumin, ground black pepper. Rub the resulting mixture onto the pieces of bacon on all sides.
4. Leave the lard to marinate for an hour.
5. Place the lard in a baking sleeve and tie it on both sides. Using a toothpick, make several small holes in the sleeve to allow steam to escape.
6. Preheat the oven to 180 degrees and place a baking sheet with lard.
7. Bake the bacon for 45 minutes.

Ingredients:

• Lard - 1 kg
• Seasoning for pork with salt - 1.5 tbsp.

1. Wash the lard, scrape the skin and cut into medium-sized pieces so that they fit into the neck of the jar.
2. Rub the lard with the seasoning and shake off the excess.
3. Place the pieces in a clean and dry jar.
4. Place the jar in a cold oven to avoid cracking.
5. Turn the oven on to 160 degrees and bake the lard for one hour.
6. Turn off the oven, but do not remove the jar. Hold it until it becomes warm.
7. Store lard in the refrigerator in the same jar.

Ingredients:

• Lard with skin (thin layer) - 0.5 kg
• Garlic - 4 cloves
• Fresh parsley - 50 g
• Salt - 0.5 tsp. or to taste
• Any seasonings - to taste

1. Wash and dry the lard.
2. Use a knife to carefully trim the fat from the skin.
3. Peel the garlic and chop finely.
4. Chop the parsley.
5. Rub the lard on both sides with spices and salt.
6. Sprinkle the layer with garlic and parsley and roll into a roll.
7. Wrap the resulting roll in skin and wrap it with thread.
8. Place it in the baking sleeve, securing it at both edges.
9. Bake the roll in the oven at 180°C for 1 hour.
10. Cool the finished roll, remove the threads and cut into beautiful circles.

Lard has been considered a product of wide culinary use for many years. The versatility of this product lies in the fact that it can be salted with garlic cloves, smoked with various spices and herbs, baked with spices or boiled in its own juice. Baked lard in the oven is an exclusive dish that does not require additional advertising. It can be served with either a main course or as an appetizer. You can put finely chopped pieces on bread with mustard or use it as an addition to borscht. In any case, this natural product will make your meal a real pleasure.

The most delicious lard

If you are one of those who love lard in any form, then simple recipes for its preparation will help you out for a long time on those days when you want something tasty and easy to prepare. Perhaps you have already tried smoked or baked lard and want to repeat it, or maybe you have not yet tasted this delicious dish. In any case, you can always cook delicious lard in the oven with or without a side dish, it’s up to you. But whatever cooking recipe you choose, you will like it.

Not everyone knows that the most delicious fat is considered to be the one cut from the back of an animal. Lard cut from bochin has a medium taste. And the last one in terms of taste - from the abdominal cavity. If you decide to bake lard in the oven, then you should use it with a skin that is not too thick so that it can be easily chewed. But to be honest, lard with skin is not for everybody. After all, when you cut the skin, there is no need to chew excessively in order to chew through even a thin crust. In general, lard with skin or not is at your discretion.

Lard baked in the oven: recipe

Baking lard in the oven is not difficult for even the most inexperienced cooks. All you need is to peel the head of garlic, chop it or grate it on a fine grater and mix with pepper and salt. Rinse the lard thoroughly and let it dry. Make slits along the piece into which place cloves of garlic with spices. The lard should be well rubbed with salt and spices, do not be afraid to overdo it with spices, all excess will be absorbed when preparing the product.

After you have thoroughly grated the entire piece of lard, tie it with thread and put it in the refrigerator for a couple of days. After lying in the refrigerator for a while, it will absorb all the seasonings and marinate slightly, after which you can safely cook it. After all the manipulations, place the lard in the oven on a baking sheet; you can use a baking sleeve, as you wish. After 40 minutes at a temperature of 180 degrees, your dish will be ready. If the piece of baked lard was thin, you can make a roll from it. The flight of your imagination may know no limits, because even if you increase the dose of spices, this will definitely not spoil the taste of the lard. All spicy lovers can bake lard with mustard. You can serve this dish as an appetizer, or with something hot. In any case, baked lard in the oven will be an excellent option for lunch or dinner. The photo can't convey how fragrant it is, but it looks very appetizing.

Baked potatoes with lard in the oven

What could be simpler than potatoes baked in the oven with lard? This dish can be made even by the most inexperienced cook who really wants something tasty. All gourmets can bake potatoes not only with lard, but also add a little bacon. This dish will not leave anyone indifferent, especially if you add spices and herbs.

If there is a piece of lard in your refrigerator and there are potatoes available, fate itself tells you to make a tasty, and most importantly, satisfying dish. All you need is to cut the lard into small pieces, peel the potatoes, you can, of course, bake the vegetable with the peel. Just three ingredients and your dish will be ready. Sprinkle the cut potatoes with salt and spices, put a piece of lard inside and wrap in foil. Place everything on a baking sheet, and after twenty minutes the fragrant potatoes baked with lard in the oven are ready.

Sauce or salad - the choice is yours

When the potatoes are ready, they can be served with various sauces or mayonnaise. In mayonnaise, as in the sauce, you can add a little chopped parsley or dill, as well as finely grated garlic. Or you can make a vegetable salad if you are not a fan of various liquid seasonings. Potatoes soaked in lard will melt in your mouth, you'll just lick your fingers! This dish is very simple and without any frills, what could be better than a delicious quick dish? The most important thing is to eat the potatoes while they are still warm, since if they have cooled down they will not give you gastronomic delight.

Lard baked in foil with spices

Lard can be considered a full meal or a snack. It depends on how much you love this natural product. This original appetizer goes well with vegetables and potatoes; in addition, lard can be used to make sandwiches. How to bake lard in the oven in foil? The peculiarity of this recipe is that lard in foil can be prepared for a long period and stored in a cool place for a suitable occasion. And if you have guests over one evening, you won’t worry about what to feed them, since baked lard with vegetables is the perfect dinner.

Choosing lard with a layer

It happens that you didn’t have time to cook dinner, and you don’t have time for it at all. In this case, a savory snack can always help you out. To make baked lard in the oven tasty, when choosing, you should give preference to a product with a layer. When making this choice, it is worth considering that the cooking time will be more than an hour. If you are a gourmet or don’t like regular lard, then you can always decorate the prepared dish with aromatic paprika or ground herbs. In addition, the appetizer can always be placed in pieces on a dish for a more aesthetically pleasing appearance. If you are not a fan of spicy food, then instead of mustard you can coat the pieces of lard with tomato paste seasoned with lemon juice.

Lard preparation process

The process of preparing lard is one of the easiest, so preparing this product will not take you much effort and time. All you need to do is wash the lard well, marinate it in garlic (at least 12 hours) and wrap it in foil. Leave the lard in the oven for 40 minutes while you do your household chores. If you like baked lard in the oven with a crispy crust, then open the foil 10 minutes before cooking it. But if your microwave has a grill function, you can use it. Your appetizer will be enriched with flavor and lightly browned.

Baking secrets

One of the ancient ways of preparing food was baking. Primitive people cooked meat this way over a fire, our ancestors used ovens to cook natural products, and modern people bake meat in the oven. The peculiarity of this process is that the preparation takes place under the influence of hot air masses, due to which the product retains its natural taste.

It is not recommended to use oil for baking natural products, since in its own juice the dish always turns out more juicy and dietary. There are standard methods for baking natural products: short-term, closed and open. When baked open, the product is in shape. When closed, it is placed in foil or a baking sleeve. Brief baking is used for the final process, to form a crust on the product. The process of preparing lard can be very varied, simple and lengthy, but in any interpretation the dish turns out divine.

Preparation for the process

Any lard is suitable for baking, but before placing it in the oven, you need to marinate it. There are many ways and methods of marinade, each of them has its own functions, but choosing the ideal option will not be difficult if you know what taste qualities you want to achieve as a result. But remember that the most popular and optimal marinade option will always be the one that uses the following ingredients: garlic, black pepper, herbs and salt.

There are a lot of recipes for making lard, but they are all similar to each other. When choosing the best option, you should take your taste preferences as a basis. Salt or pepper, mustard or mayonnaise, lemon or tomato juice, paprika or herbs. If you master the process of baking lard in any interpretation, then your household will be happy to taste your dishes. Baking has long been a real godsend for gourmets who do not want to stand at the stove for a long time.

Dedicated to all lard lovers! Lard baked in foil in the oven turns out incredibly tasty and aromatic; you can add your favorite spices and herbs to it. The most difficult thing in preparing such lard is waiting until it sits, absorbs the aromas of spices and herbs, and then passes it on to the taster. Preparation of lard consists of four stages: preparation, marinating, baking itself and “ripening” of the finished lard in a cool place.

Ingredients

• lard with a slot – 600 g
• 4-5 cloves of garlic
• 2 tsp. mustard
• 1.5 tsp. spices for lard
• 1.5 tsp. salt

Preparation

1. Take a small piece of lard with a thin slit. If you want the layer of meat to be thicker than the layer of lard, then this will be boiled pork. In any case, you need to wash the lard, scrape the skin and dry it with a towel. If the piece is long, it is better to cut it into two parts. The garlic cloves need to be peeled and cut into thin slices. Make punctures in the lard on all sides, then place garlic in these punctures. If desired, you can stuff it with lard and carrots.

2. Now take rock salt and grate the lard on all sides. Keep in mind that the meat layer may turn out to be over-salted, but lard will not take more salt than it needs.

3. Now rub the lard on all sides with spices. You can take ready-made ones or mix black and red pepper, ground coriander, and paprika.

4. The next stage of preparation is to spread mustard on all sides of the lard, no matter whether it is spicy or not. Wrap the lard in cling film and refrigerate overnight, preferably overnight, but a few hours will also be fine.

5. Before baking, replace the cling film with foil and wrap it well around the lard so that the fat does not seep onto the baking sheet - otherwise it will start to burn. Preheat the oven to 200 degrees and bake the lard for 40 minutes.

Lard is traditionally considered a cold appetizer. It is either cut in the usual form into plastic or planed from a piece frozen in the freezer. But at the same time, in the form of a hot dish - fried or baked - it is extremely tasty and elegant. For example, lard in the oven is considered an excellent delicacy from the meat category, which can easily compete with other delicacies on the table.

How to cook

The advantage of this product is the fact that it is fatty. This means that during the baking process the fat will melt out of it and the piece will not be dry. True, in order not to spoil the taste of the very dish that should melt in your mouth, you need to take into account a number of simple recommendations. This:

• Choosing fresh bacon - you need to take a freshly purchased chilled piece; no frozen or salted options will give the desired effect.
• It is best to choose a product from a young pig. An excellent indicator of its quality will be a snow-white shade; at most it can be pink (slightly, slightly). Also, such lard may have a thin skin, it is also called tender.
• Separate questions are raised by the veins of meat in such a product. They are found thin, but they can also be a little thicker - depending on the taste of the housewife. It is important to take into account that there should be more lard in the piece than meat parts.
• You need to choose different spices - with them the dish will be more rich and original.

Various recipes

There are quite a few recipes for cooking lard in the oven - from basic ones to various complex dishes with their own twists. You can choose different of them. But first, it’s worth mastering the basic recipes.

Recipe in foil with mustard

This version of a delicious experiment is distinguished by its original spicy taste and a certain spice. To create something like this you will need:

• A piece of lard - half a kilogram
• Salt, preferably coarse - 2 tablespoons
• Black pepper - to taste
• Garlic – a couple of cloves
• Laurel – 2-3 pcs.
• Mustard – 2 tbsp.
• Black peppercorns – 4 pcs.

First you need to clean the skin from hairs and other contaminants, because... it will not be deleted. Afterwards the piece is washed and cut in half. It is recommended to chop the garlic with chalk or pass it through a press, and tear the bay leaf into pieces. Make small cuts in the lard and fill them with prepared garlic and bay leaves. Separately mix salt and pepper in a container - this will be a mixture for coating.

All that remains is to rub it with mustard. Then the bacon will marinate for about an hour. Afterwards, each piece must be wrapped in foil. The product should be baked in an oven preheated to 200 degrees. Cooking time is about an hour. Next you need to leave it to cool, and then send it to cool in a cold place for a couple of hours. Serve to the table in the form of thinly sliced ​​slices.

The most tender lard up your sleeve

Lard in the sleeve is one of the basic recipes. For this option you will need:

• Lard – 1 kg
• Garlic – 1 head
• Salt and pepper (ground black and red)

First you need to take the garlic apart into cloves and crush them. Pepper and salt are mixed together. A piece of bacon is washed and dried (it is best to choose paper towels for this). You need to make cuts along the entire surface of the shmatka and stuff it with garlic. Then the piece of workpiece must be rubbed with pepper and tied with thread on different sides. To marinate, it should be placed in a cold place. Leave there for a couple of hours.

After marinating, the piece should be placed in a sleeve and clamped on both sides. Afterwards, the workpiece must be moved to a baking sheet and sent to a preheated oven (180 degrees is enough) for at least 40-60 minutes. The final time is directly determined by the layer of meat in the piece - the wider it is, the longer the process takes. Afterwards, you need to open the sleeve and leave the dish in the oven for a little more - 10 minutes is enough. This will allow it to get a pleasant and appetizing golden color. This dish can be served as a stand-alone snack or as a hot dish with various side dishes.

Finger-licking potatoes with lard in the oven

An excellent option would be to add vegetables. Usually they take potatoes for this purpose. To prepare this dish you will need:

• Potatoes – 1 kg
• Onions – 1 pc. medium size
• Smoked or regular bacon – 200 g
• Vegetable oil - a couple of spoons
• Spices and seasonings - to taste

The potatoes must be peeled and cut into round thin slices. Afterwards it should be placed in a bowl, sprinkled with spices. Pour vegetable oil into the potatoes and mix well. Then it’s the turn of lard. It must be cut into slices or strips. Peel the onion and cut into rings. Preheat the oven in advance (as usual, the temperature should be about 200 degrees).

Place the potatoes on a baking sheet greased with vegetable oil, then the bacon. Vice versa is also allowed. The dish takes about 30 minutes to prepare. You need to base your readiness on the condition of the potatoes - when they become soft, you can take them out and put them on plates.

Roll with potatoes

The original snack is obtained in this version. To prepare you need to take:

• Lard with skin – 0.5 kg (thin skin is better)
• Garlic – 4 cloves
• Fresh parsley – 5 g
• Mashed potatoes – 200-300 g
• Salt and various seasonings to taste

The piece must be thoroughly washed and dried, the fatty part must be removed from the skin, and so that the piece is not damaged. The garlic must be crushed under pressure, the parsley must be chopped. The shmatok is rubbed with spices and crushed garlic and parsley on both sides. Spread the puree over it. All that remains is to roll the workpiece into a roll and pack it in a skin. Then it must be secured with threads so that nothing moves out. The roll should be placed in a sleeve and secured tightly on both sides - this will preserve the juice. It is advisable to make a number of holes in the film - this will allow steam to escape without damaging the structure.

The oven should be preheated to 180 degrees, the cooking time should be an hour. By the way, you don’t have to put potatoes. It is allowed to serve the roll in addition to boiled potatoes or mashed potatoes. The roll is cut into thin slices. On a plate this dish looks festive.

Original lard in a jar in the oven

An original recipe that came to us from our ancestors. After all, foil, sleeves, and even ovens were not yet widely available. To prepare the snack you will need:

• Lard – 1 kg
• Various seasonings – 5 g
• Garlic – 5 cloves
• Salt pepper

To create this dish, the bacon must be cut into cubes and rubbed all with seasonings and pressed garlic. You can simply stuff the lard by making cuts in it. The pieces should be placed in jars and covered with foil lids. Place the jars in an unheated oven. You need to bake for about an hour, with the oven set to 150-160 degrees. After turning off the heat, you need to wait for the oven to cool completely - then you can take out the jars.

Salo with mayonnaise

Many may call fat seasoned with mayonnaise the death of the liver and pancreas. Moreover, if you indulge in such a delicacy infrequently, you can get great pleasure from it. For preparation you will need:

• Lard with meat layer – 0.5 kg
• Salt – 1 tbsp.
• Paprika – 0.5 tbsp.
• Bay leaf
• Mayonnaise – 100 g
• Dill
• Garlic to taste

The stuff should be washed and dried, and then stuffed with garlic and spices. It can be cut into pieces, or it can be baked whole. The garlic must be pressed through a press and mixed with the sauce, then the lard must be grated with this mixture and marinated for about an hour. At this time, preheat the oven (target - 200 degrees). The piece is wrapped in foil. It should be baked for about 45 minutes. This product can be eaten either hot or chilled.

Salo baked with adjika

For such a spicy and original dish you need:

• Lard – 2 kg
• Adjika (you can choose the one you like best) – 300 g

Prepare a piece, as in many other recipes, coat it with adjika and leave under pressure for a couple of days. Salt it before baking. The product should be baked in an oven preheated to 220 degrees for about 20 minutes. After you take it out of the cabinet, grease it with rendered fat.

Accordion potatoes with lard in the oven

A dish in the form of accordion potatoes will be very interesting. To prepare you need to take:

• Long oblong potatoes – 4 pcs.
• Lard – 100 g
• Salt, pepper, ground paprika - to taste

First you need to heat the oven. The optimal temperature is considered to be 200 degrees. The piece should be frozen first - this way it will be better to cut it into even and not thick plastic pieces. The potatoes must be washed well, because... There is no need to remove the skin. Each fruit must be cut crosswise at the same distance. Lard should be placed into these cuts. Salt and pepper everything, sprinkle with spices. Potatoes should be placed in the cupboard for 45 minutes. And here it is important to understand that the better the potatoes are baked, the tastier they are.

Salted lard in the oven

If you really want a tasty snack, but don’t have a fresh piece, you can deviate from the rules and take it. For this dish you will need:

• Salted lard – 1 kg
• Salt - to taste
• Black pepper
• Garlic – about 8 cloves
• Bay leaf
• Baking paper

It will take a couple of hours to prepare this dish. The lard should be cut into plastic pieces of about 3 cm, rubbed with salt and pepper. Place bay leaves and garlic halves on baking paper. Then you need to place the bacon on this structure, and then again the garlic and bay leaf. This is what you need to do with the existing slices. Wrap the entire structure and place in the oven at 200 degrees.

Baked lard is easy to prepare, but at the same time the snack is very popular and loved. Of course, you cannot eat such a dish often. But it is quite possible to cook periodically.