Salting lard or a delicious recipe for salting lard in brine. Pork lard (podcherevok) boiled Pork lard recipes

It is important to choose the right lard for salting - it should not be stringy. If you have the opportunity to try (when buying at the market), it is easy to determine, but when buying in a store, you will have to rely only on the appearance and recommendations of the seller. Here I would like to note that the softness of its skin depends on where you bought the lard. If the lard is homemade, then the pork has (most likely) been ground, which means the skin will be soft. 90% of the lard from a collective farm pig will have a skin like rubber (and there is almost nothing you can do about it - either measure it or go to the market for homemade lard).

Since I love lard with streaks of meat, I salt the brisket, but the salting recipe will not change if you decide to salt pure lard. For salting, I use lard 6-8 centimeters thick - it looks beautiful (smooth) and salts out better and faster (otherwise you’ll be drooling while you’re salting it all). And even though our Russian people salt any kind of lard, you should know: the best lard for salting is “from under the belly”, undercut in Ukrainian, and in our opinion - pork belly.

The lard and skin should be lightly scraped with a knife, then washed under cold water and allowed to drain. For salting, you must use only coarsely ground salt (fine salt, as it were, envelops and the top layer of the lard is salted out, but is not completely dehydrated and the rotting process is not prevented.) and without impurities (even without iodine - it burns the top layer, sharply increasing the temperature, which leads to rotting and spoilage). In addition, for salting you will also need 5-6 cloves of garlic (I have a piece of 650 g brisket), and a small pinch of ground black pepper, allspice, bay leaf and coriander. You can add dill to taste. Ready-made sets of spices for salting lard are sold, or you can assemble the mixture yourself (I’m picky about this - I prefer to do it myself). You can pickle lard without spices, just using salt, but I like it better with them.

Salt (you can use more than according to the recipe - lard will not absorb excess salt, we don’t eat a lot of salt) and mix spices. Cut the garlic into thin slices. And now everything is simple - thoroughly rub the lard on all sides with the pickling mixture, cover it evenly with pieces of garlic (you can mince the garlic and mix it with spices and grate the lard with this mixture, but I don’t like the taste of garlic as it sits, otherwise it’s easy to remove , and the smell will be amazing) and put it in a plastic mold with a lid (while the lard is salting in the refrigerator so that it smells less and is not saturated with foreign odors) and put it in the refrigerator for 3 days. This time is enough for salting. Salting should be done at a temperature of 2-4 degrees. If there is no plastic tray, you can replace it with an enamel one or even put the lard in a bag (it’s better in two since excess water will be released and it may leak). After three days the lard is ready. Salty brine will be released in the tray - it must be drained. The lard turns out soft and aromatic. Properly prepared lard should be white when cut (with a slightly pinkish tint). Consistency - dense, elastic-plastic.

I store the finished salted lard in the freezer (after removing the garlic) and, if necessary, take it out and chop it - firstly, you can cut it very thinly (my weakness), and secondly, it can be stored for a very long time and tastes much tastier than what kept in the refrigerator for 2 weeks. After all, you don’t eat lard three times a day, and you won’t add 200 grams of salt. The only drawback of lard is that despite the fact that it is healthy, you can gain weight from it (no more than 20-30 grams per day).

Compound:
. 650 gr. pork belly
. 1/4 teaspoon ground black pepper
. 1/4 teaspoon ground coriander
. 1/4 teaspoon ground allspice
. 1/4 teaspoon ground bay leaf)
. 5-6 cloves of garlic
. 2 tbsp. tablespoons rock salt (salt should be coarsely ground)

Or undercuts, it is important to choose it correctly at the butchers’ market. Regarding the choice of this product, I would like to note that you should always smell the undercut to see what it smells like. If the animal was raised on high-quality food, then the lard or undercuts will smell pleasant, you will feel it.
I bring to your attention a recipe for undercuts, which will be marinated in spicy brine for several days. It will taste tender and soft - an excellent snack with vodka.
Preparation time: 30-40 minutes.
Preparation time: 3 days.

Ingredients:
- fresh undercut 800 g,
- water 2 l,
- regular salt 7 tbsp. l.,
- sugar 1 tbsp. l.,
- mixture of peppers 1.5 tbsp. l.,
- cloves 3 pcs.,
- pinch of cumin
- laurel leaf 2 pcs.,
- a mixture of aromatic herbs, a pinch,
- cumin pinch,
- star anise 1 star,
- garlic 2-3 cloves,
- sweet paprika 3 tbsp. l.

Rinse a piece of undercut under running cold water and cut into two or three pieces. For this recipe, you need to cut off the skin right away, or only later at the end, because it will be tough.

Pour clean water into the ladle and place it on the stove. Then add salt and sugar, aromatic herbs, crushed spices in a mortar. You can also add a few cloves of garlic, slightly crushed, to the marinade. Boil the marinade for about five minutes.

Let the finished marinade cool completely. Place the undercut pieces in a food container or deep bowl.

Pour the marinade over the pieces and put them in the refrigerator or on the balcony for 3 days.

As time passes, the marinade will acquire a pinkish tint - this salt will draw out all the blood from the undercut. Remove the pieces and rinse with cold water.

Wipe the undercut dry, it is ready.
The undercut turns out softer and more tender, not the same if you just sprinkled it with salt and spices. If you want to preserve the pink tint of the meat layer, then use food nitrate when marinating.

You can store the undercuts in the refrigerator, or in the freezer if for a long time. If desired, the pieces can be rolled in paprika or a mixture of ground peppers before wrapping in film. It turns out no less tasty

Podcherevok is the abdominal part of a pig carcass, lard with layers of meat about 8 cm thick. It is usually salted and served as an appetizer. How to do this correctly? Let's go into more detail.

How to properly prepare undercuts for salting?

First of all, if the undercut was in the freezer, it should be defrosted in the refrigerator. After this, scrape the skin and wash the product under cold water. Now dry the lard. That's all.

How to salt undercuts correctly?

Podcherevok can be salted in several ways. Let's take a closer look at each of them.

Dry salting method

Take the prepared undercut and make deep punctures in it with a wide knife every 5 cm. But this is not necessary. Now the most important and constant ingredient will be coarse, non-iodized salt. For 1 kg of product you will need 3 tablespoons. The rest is your preferences and imagination.

Take black and allspice, bay leaf, etc. Spices should be ground in a mortar. Garlic is also often used for salting lard. The vegetable should be peeled and washed. Then either squeeze it through a press or cut it into thin slices. Then mix all the ingredients and rub the undercuts on all sides. Don't forget to fill the puncture sites. Place the semi-finished product in a clean and dry container. Leave for 1-2 hours at room temperature (unless it’s the height of summer, of course). After this, put it in the refrigerator for 1-2 days. Next, clean the lard from any remaining salt (you can rinse with cool water).

Salt the undercuts in brine

First, prepare the brine. Everything is simple here: boil 1 liter of water. Then remove it from the heat and add 150 gsalt. Stir. Add any chopped spices (1-2 teaspoons). Now cut the undercuts into pieces (about 5x5 cm). Place lard in sterilized glass jars. Fill with cooled brine almost to the top. If desired, you can top the pieces with chopped garlic, black peppercorns and bay leaf. If you decide to use an enamel pan, be sure to put pressure on top. Simply cover glass jars with plastic lids (not completely). Leave for a day at room temperature, then put in the refrigerator for 1-2 days. Then remove the salted undercut from the liquid and dry. Can be sliced and served.

It is better to pack salted undercuts that are not eaten immediately in a tight bag and store them in the freezer (5-6 months maximum).

Recipes for dishes with underlining are a real find not only in terms of application, but also in terms of saving the family budget, because it is not expensive, but the treats in which it is the main ingredient will delight lovers of something simple, tasty and satisfying. Cooking pork belly is not difficult; it can be baked in a sleeve or foil - in the oven, in coals, in a slow cooker, cooked with spices, dried, marinated. Boiled or baked in the oven, for example, it is often used for sandwiches - a good idea for a hearty snack and snack for borscht. Infused with the aroma of garlic, lard with meat streaks stimulates the appetite well.

The five most commonly used ingredients in recipes are:

It is worth noting that to prepare belly meat treats you do not need serious skills in the kitchen craft - using the recommendations of experienced chefs, you can make a dish that will be a success. Who would refuse a tasty piece of lard that melts in your mouth? And experts have already said a lot about the benefits of the latter...