Marinated lard – naturally! How to picklelard at home with vinegar, sugar, garlic,in Korean

Вт, 29 мар 2016 Автор: Марина Выходцева

All sorts of sausages brazenly pushed fat on the second

It is consumed less and less.

Why all? Yes, everything is simple!

Many housewives can marinate lard and cook from it.
delicious snacks.

But it is much tastier, more natural and cheaper than purchased

And there is a huge amount of cooking recipes.

How can you marinate lard at home?


Marinated lard – general cooking principles

Before marinating lard, scrape with a knife, especially the skin.
But do not delete it. Then the product is washed with cold water and
dry out. If the prescription requires fine cutting of the pieces, then
better keep some fat in the freezer. It will be easier with him

What is put in marinades for fat:

• salt;

• vinegar;

• garlic;

• different types of pepper;

• sugar;

• cloves;

• Bay leaf.

There are no strict restrictions on the composition of the spices and their quantity. But
need to be careful when adding fresh greens, as it
can shorten the shelf life of the product, trigger the development
mold It is better to use dry herbs, dill seeds, cumin.

Marinades with the addition of water is desirable to boil. Flood
prepared product can be cold, warm or hot
fluid. Sometimes to speed up the process lard is boiled
in a few minutes.

How to pickle сало в домашних условиях с уксусом

The recipe is very delicate and fragrant pickled bacon. Him
You can try in 2 hours or 2 days. It all depends on
selected cutting shape.


• 600 grams of fat;

• 3 tablespoons of salt;

• 5 peppercorns;

• 2 leaves of laurel;

• 5 cloves of garlic;

• 1 onion;

• 3 tablespoons of vinegar (9%);

• 2 studs;

• a little paprika.


1. Pour half a liter of water into the pan, put salt in, throw
Clove with peas and bay leaves. We put on
stove and boil marinade a minute after boiling.

2. For a quick way (which in 2 hours) we will cut the fat thin
plates like on the table. Cut the garlic cloves into slices and
we pierce each plate in the center.

3. For prolonged marinating (which is 2 days) chop lard
cubes or cubes of 5-10 centimeters.

4. Onions simply peel and cut into half rings. Can
quarters or slices, do not need to grind.

5. For a quick method, the remaining garlic is simply cut into slices,
add onions, paprika and vinegar. Fill with a little warm marinade and
leave for 2 hours warm. Cool before use.

6. For the second method, garlic residues are simply cut in half,
add onions, paprika and vinegar. Now you need to fill well cooled
marinade, leave for 3 hours at room temperature, then remove
in the fridge.

Marinated lard “Divnoye” with garlic

If you can’t choose which recipe to pickle lard,
feel free to give preference to this! The product is gentle,
soft, a little wet. Indeed, wonderful!


• fat with 1 kg interlayers;

• 1 liter of water;

• 200 grams of salt;

• peas and bay leaves;

• 2 spoons of sugar;

• garlic head.


1. Salo cut into cubes of 5 centimeters.

2. Peel the garlic, cut each tooth into 4 parts so that
turned out long and sharp pieces.

3. We pierce the pieces of bacon with garlic, you can in a few

4. Boil brine from water with salt and sugar, throw in it
peppercorns, laurel sheets.

5. As soon as the marinade boils, we drop the fat in it, give
boil and turn off after a minute.

6. While the fat is hot, take a ladle, catch the pieces and
lay in a clean and dry jar. Pour the top with marinade and
close the lid.

7. Cool it at room temperature and pickle pickle in
fridge for 3 days. There is stored such fat enough

How to pickle сало в домашних условиях за сутки

Simple and quick recipe for pickled bacon, for which no
need a lot of spices. We take the most basic. Feature of this
method is to add a decent amount of sugar, making
lard is especially tasty.


• 1.2 kg of fat;

• a glass of salt;

• litere of water;

• 0.5 cup of sugar;

• 2 bay leaves.


1. Add sugar, all spices and salt to the water. Bring to a boil
and cool the marinade.

2. We cut the fat into arbitrary slices, but not larger than 10

3. Fill the fat with brine or vice versa, put the pieces in
cooled marinade.

4. Maintain 5 hours in the heat, and the rest of the time in
the fridge.

5. Optionally, you can change the recipe by adding different spices,
greens, garlic.

Marinated Crimean lard with onions

Another recipe for marinating lard with vinegar. Choose fleshy,
even pieces, but not very thick. Can использовать


• 1.5 kg of fat;

• 1.2 liters of water;

• 200 grams of salt;

• 3 tsp. vinegar 70% :;

• garlic;

• 2 onions;

• dried dill.


1. We clean the main product, cut into pieces, the size of
palm of your hand We put in saucepan

2. Add coarsely chopped onions and peeled, cut
halved chives. Quantity to your taste. Can готовить и
without him.

3. Put dried dill, you can and other herbs.

4. Separately boil the salt with water, cool, pour in vinegar and
send in fat. We put a small oppression, put it in the fridge on
two days.

5. Then take out, obsushivaem pieces. Can натереть молотым
pepper, fresh garlic.

How to pickle сало в домашних условиях с луковой шелухой

Recipe for a wonderful and very beautiful bacon in onion
husk, the preparation of which will also take about a day. But если
you need to get the product faster, you can boil the fat in
marinade 5-10 minutes.


• 1 liter of water;

• a large husk;

• 0.5 tablespoons of vinegar;

• 6 tablespoons of salt;

• 2 spoons of sugar;

• garlic;

• peppercorns;

• 700 grams of fat.


1. Boil the husk with water. It is better to do this in advance to give
cool husk in broth. So it will be much richer. Decoction
filter, you can simply drain into a colander.

2. Add salt, sugar, put peas and pepper again
bring to a boil.

3. In the meantime, polish chives, cut in half.

4. Salo cut into cubes of five centimeters, laid in
container pouring garlic pieces. You can add to taste
dried greens, bay leaves, cloves.

5. As soon as the marinade boils, pour in vinegar 70% and send
the whole thing in lard. Cover and cool. Then we remove

6. To accelerate add lard to boiling marinade, pour in vinegar.
and boil a few minutes. We add garlic when we remove from the fire, and
a little heat subsides. Otherwise, the flavor will not be as strong.

Marinated Ukrainian lard per hour

The recipe is a wonderful snack that can be made an hour before
filing on the table. A very quick way of marinating lard, but it’s long
not stored. Therefore, it is better to cook in small portions.


• 300 grams of fat;

• 0.5 carrot;

• 1 onion;

• 2 cloves of garlic;

• 1 spoon of salt;

• 1.5 tablespoons of vinegar 3%;

• black pepper.


• Grind garlic, combine with salt and black pepper. For
the best taste you can grind this fragrant dressing with a pestle.

• Add table vinegar and leave for now.

• Take bacon and first cut into plates of 0.5 centimeters,
then to pieces. Should get the bars. Throw them in
a bowl.

• Three carrot sticks and add to the fat.

• Cut the peeled onion, then chop into half rings.
It is desirable very thin, so they quickly marinated. Bow
also send to the fat.

• Now we put a fragrant dressing in the bowl and well
shake hands for 2-3 minutes. This is very important, you need to work
each piece of bacon and mash vegetables well.

• Leave a snack for an hour, before serving, add a little
vegetable oil.

How to pickle сало в домашних условиях in Korean

Feature of this рецепта является использование соевого соуса
and lots of spices. Perhaps, therefore, such pickled
lard is called Korean.


• 500 grams of fat;

• 40 grams of soy sauce;

• 50 grams of sugar;

• 25 grams of vinegar;

• 50 ml of oil;

• 1 hot pepper pod;

• 2 cloves of garlic;

• green onion feathers.


1. Cut the washed and dried piece of bacon into sticks,
2.5-3 cm wide, and then thin plates of 0.4

2. Chop the garlic, chop the green onion and pour the slices

3. Combine soy sauce with vinegar, add sugar and
stir until dissolved.

4. Cut the sharp pod very finely, send it to

5. Last pour in vegetable oil.

6. We send fragrant pouring in lard, stir it.

7. Cover and leave for four hours. But лучше дать
marinate all night, especially if there is a lot of meat

Marinated lard – tips and tricks

• Good fat is soft and not stringy. To determine this,
just put a match in a piece. If it is easy to enter, then the fibers
few. If the match is difficult to push through, then chew such a product
it will be hard.

• Boiled lard is much softer than pickled or salted. And if
If you get an unsuccessful and hard product, it is better to give it a thermal

• Surplus pickled fat should be removed from the liquid, well.
dry, wrap in foil and put in the freezer. There it is
will persist better. If you need to extend the shelf life for a while,
then you can just add some fresh vinegar to the marinade.

• Fat from the sides and back of pork carcass is much softer and softer than
peritoneum. But she, in turn, has more meat layers and
because of this, it is more appreciated. But любой кусок можно сделать вкусным,
if you pick a good way to cook.

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