Boiled lard with garlic

Step-by-step preparation

Cooking time: 1 day 1 hr 10 mins

1. STEP 1

   

   How to cook lard with garlic? Prepare all the ingredients listed in the recipe. Take lard with layers of meat, then it will turn out much tastier. The amount of garlic can be adjusted to your taste.

2. STEP 2

   

   Rinse the lard in cold water and cut into small portions.

3. STEP 3

   

   Place the pieces in a saucepan, add bay leaf, peppercorns, cloves, juniper berries and salt. The recipe used four level tablespoons of fine salt.

4. STEP 4

   

   Pour in cold water so that it completely covers the lard. Place the pan on the stove. Bring to a boil over high heat. Remove the foam with a large spoon, reduce the flame and cook the lard for about thirty to forty minutes. Focus on the readiness of the meat. Pierce the meat layer with a thin, sharp knife; if the knife goes in easily, it’s ready.

5. STEP 5

   

   Remove the lard from the pan and cool completely. To prevent the lard from weathering, cover it with a plate or cling film.

6. STEP 6

   

   At this time, prepare everything else. Peel the garlic, grate it on a fine grater or pass it through a press. Mix garlic with ground black or allspice, coriander and paprika. The set of spices can be anything you like. Use dry adjika, Svan or Adyghe salt and much more.

7. STEP 7

   

   Rub each piece of lard with the resulting aromatic mixture.

8. STEP 8

   

   Wrap the lard well with cling film and place in the refrigerator for storage. In a day you can already try. For longer storage, place the pieces in the freezer, where they can be stored for a month, two or more.

9. STEP 9

   

   Boiled lard with garlic and aromatic spices is amazing with a crust of bread or a loaf.

10. STEP 10

    

    This lard will perfectly complement potatoes prepared in various ways.

Comments on the recipe

Oksana

13.12.2023

4.6

Tasty! Alternatively, cook lard in brine with garlic.

Natalia M

13.12.2023

4.7

When I buy pork, it happens that I come across a piece of lard with layers of meat; I usually cook it in onion skins. But I want something new) This recipe made me an excellent appetizer. The lard cooked quite quickly, in forty minutes. I liked the set of spices. I added bay leaf, cloves, juniper berries, black and white peppercorns. I have never used juniper when cooking lard; it is usually used in cooking meat. But I liked the slightly tart aroma, so it can be used) I rubbed the cooled pieces with a mixture of spices and garlic. It's a pity I ran out of paprika, it would have been brighter. I not only wrapped the pieces in cling film, but also packed them in a bag so that the aroma did not spread throughout the refrigerator) I kept them in the cold for a day. After cooling, the lard is perfectly cut into slices, the meat has become soft. The lard turned out tasty, moderately salty, a little spicy and very aromatic. Great as a snack. Thanks for the recipe!