A recipe for lard in onion


A spicy and incredibly aromatic dish will be loved by all members of your family from the first minutes. They can diversify the meat assortment on your table or eat it separately with bread, vegetables or cereals. Appetizer “Lard in onions” – this is almost a home-made way of cooking bozhenia, although it turns out to be three times tastier and healthier.

Ingredients for preparing the “Salo in onion” snack:

  1. Pork lard with layers of meat – 1 kg.
  2. Salt – 3 tbsp. spoons
  3. Peel – from 1 kg of onion
  4. Bay leaf – 10 leaves
  5. Garlic – 1 head
  6. Black and red pepper – to taste


  1. Knife
  2. Cutting board
  3. Pan
  4. Mortar or garlic press
  5. Foil

Preparation of the “Lard in onion” snack.

Step 1: Prepare the onion peel.

Using a knife, remove the husk from one kilogram of onion. This can be done gradually: during cooking, do not throw away the skin all the time, but collect it in a bag or a convenient box, which must be stored in a dry place. Then, if necessary, you can always use it without spoiling a good bow. This husk must be rinsed in water. Pour 1.5 liters of water into a large pot, bring it to a boil and add a few spoons of salt. When it dissolves completely, add the onion peel to the boiling water and cook over medium heat for 5-7 minutes.

Step 2: Prepare the lard

While the onion peel brine is cooking, we have time to prepare the lard. It is worth mentioning that it should not be a simple layer of white fat. To prepare this dish, you need the so-called podchervok. That is lard with a meat slit, and the bigger it is, the tastier the finished snack will be. It must be washed in water, cut off all the films with a knife and clean a little from the upper layer of dirt by scraping the entire surface of the lard with a knife blade. Next, it should be cut into pieces, each of which should weigh 200-300 grams. That is, if you use a kilogram, then cut the piece into 4-5 parts.

Step 3: Cook lard in onion pan.

Add pieces of lard to the pan with the husk. It should be completely covered with liquid. If it is not so, then add a little boiled water. Bring all this to a boil, then reduce the heat and cook for 25 minutes. After that, remove the pan from the stove and let its contents cool: lard and brine. It is very important that the pieces are completely submerged in the liquid at this point. It is also impossible to remove the lard from the pan.

Step 4: Season the lard.

Crush the washed bay leaf and peeled garlic in a mortar (garlic press or blender). It can also be done with a kitchen knife, but in this case the process will take longer. This mixture is seasoned to taste with a mixture of black and red ground pepper and salt. Remove the cooled lard from the brine, soak it with a clean kitchen towel or napkin. Next, it is necessary to carefully rub pieces of lard with a mixture of lavrushka, garlic and pepper on all sides. We tightly wrap the seasoned lard in foil and send it to the freezer for 12 hours.

Step 5: We serve the “Lard in onion” snack.

If necessary, take the lard out of the freezer, remove a little seasoning from it, cut it into thin slices and serve it on the table in the form of an aromatic homemade snack. The taste of such a dish is really indistinguishable from smoked, so even on a holiday there should be a place for lard in onion in your menu.

Bon appetit!


it is necessary to use onion husks when preparing snacks. And for a richer color, you can add a few pinches of ground paprika to the brine.
– In the future, such lard is suitable for secondary processing and use in the preparation of other dishes. For example, it can be fried and added to scrambled eggs, instead of bacon, or chopped and used in salads and even soups.
— The snack is perfectly combined with spicy, sour or creamy sauces, as well as with vegetables and greens.

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