Salo baked with prunes and onion peel: delicious recipes

Salo with prunes and onion peel turns out to be bright, fragrant, similar to smoked, but at the same time very tender and soft. It tastes more like baked goods. Suitable for everyday sandwiches, and for festive slicing.

Thanks to onion peel and prunes, the pork layer acquires a rich color of smoked meats

How to cook lard in onion peel with prunes

There are several recipes for lard in onion skins with prunes. It can be boiled, salted or baked in the oven in the sleeve.

As experts advise, bacon should be chosen with layers, and the more meat there is, the better. Pork must be fresh, from a young animal, in which the layer of subcutaneous fat is rather thin. Preference should be given to a peritoneum about 4 cm thick. It is not recommended to remove the skin: without it, the piece may fall apart. Usually it is cleaned with a knife and singeed if necessary.

You can cook both whole and cut into portions, but in the first case, the time of heat treatment or aging in brine increases. The optimal weight of the pieces is about 400 g.

As for the onion peel, it is better not to use the topmost layer. It is also necessary to carefully examine the bulbs for signs of decay. Before use, it must be washed in a colander.

It is advisable to use smoked prunes so that the finished product has a smoky flavor.

A large role in this appetizer is given to additional ingredients. Mandatory is garlic, which goes well with fatty pork, various types of pepper, bay leaf. Other spices and seasonings may be used according to taste.

A snack prepared in this way can be kept in the common compartment of the refrigerator for no more than a week. If long-term storage is required, it must be removed to the freezer, where it can be stored for up to six months. It is best to wrap in foil or place in a food bag.

Before use, it is recommended to keep the finished product in the freezer.

Serve an appetizer with borscht or other first course with bread and garlic.

The color of the pork layer should be white or slightly pinkish, but not grayish.

Boiled lard with prunes in onion skins

Necessary ingredients:

• fresh lard with layers of meat – 0,6 kg;
• Garlic – 3 cloves;
• prunes – 6 pcs.;
• onion peel – 2 handfuls;
• bay leaf – 2 pcs .;
• freshly ground pepper – to taste;
• ground wig – to taste;
• salt – 2 tbsp l.

Step-by-step cooking:

1. Divide the bacon into two parts for ease of preparation.
2. Wash dried fruits thoroughly.
3. In a pot of water, put the husk, bay leaf, salt, prunes.
4. Then add pieces of the layer.
5. Bring to a boil, reduce heat. Boil lard in a husk with prunes for 25 minutes. The cooking time will depend on the thickness of the piece, if it is thin enough, 15-20 minutes will suffice.
6. Peel the garlic, finely chop.
7. Remove the finished fat from the pan and place on a wire rack. Wait until all liquid has drained.
8. Mix the garlic, pepper and paprika and roll the pieces in this mixture. If desired, cumin, dill can be added to the sprinkling.
9. Cool and remove before serving in the refrigerator.

Pieces of ready-made lard are rubbed abundantly with garlic

Salted salo with prunes, onion peel and garlic

For the preparation of salted bacon with prunes in onion peel, a piece from the peritoneum, or undercuts, is best suited – the fatty part with meat layers. Pork prepared according to this recipe is incredibly soft, including the skin.

The following ingredients are required:

• pork fat – 1 kg;
• freshly ground black pepper – 3 tbsp l .;
• garlic – 2 heads.

To prepare the brine (for 1 liter of water):

• prunes – 5 pcs.;
• salt – 150-200 g;
• onion peel – 2-3 handfuls;
• bay leaf – 2 pcs .;
• sugar – 2 st. l .;
• allspice and black peppercorns.

Step-by-step cooking:

1. Take a pork layer, cut off excess fragments, clean, scrape the skin with a knife, wipe with napkins. Without special need, the meat does not need to be washed.
2. Cut into 2-3 pieces.
3. Prepare brine. Put onion peel, peppercorns, salt, prunes, bay leaf, sugar in a saucepan. Pour in water, put on the stove, boil.
4. The brine should boil for about 5 minutes. Then immerse pieces of fat in it. It must be completely in brine.
5. Boil for about 20-25 minutes.
6. Turn off the stove, leave the fat in the brine until it cools completely. Next, put the pan in the refrigerator for 24 hours.
7. The next day, remove the pieces of bacon from the brine, dry them properly by wiping them with napkins.
8. Grind the garlic on the smallest grater.
9. Grind black pepper to make it large. If desired, you can chop the bay leaf and mix with pepper.
10. Grate the pieces of lard with garlic. Then roll in spices.
11. Remove the finished product in bags (each piece in a separate one) or a container with a lid and put in the freezer for 24 hours.

For salting after boiling, the layer is kept for more than a day in brine

How to bake lard with prunes in the husk in the oven

For this recipe, pork with layers is best suited.

The following ingredients are required:

• layer – 3 kg;
• prunes – 10 pcs.;
• garlic – 5 denticles;
• husk – 3 large handfuls;
• ground black pepper – 1 tsp;
• ground coriander – ½ tsp;
• bay leaf – 2 pcs .;
• salt – 4,5 tsp without a slide.

When baked in the oven, the fat will not be cooked

Step-by-step cooking:

1. Rinse the salo lightly, but do not wet it much, wipe it with a paper towel. You can just scrape with a knife. Cut into pieces along with the skin.
2. Prepare all other ingredients. Wash prunes thoroughly. Finely chop the garlic with a knife and mix it with the rest of the spices.
3. Put the pork in a roasting sleeve, place dried fruits and onion peel on it.
4. Turn on the oven in advance by setting the thermometer at 180 degrees.
5. When it’s hot, send the lard up your sleeve.
6. Cook for 1,5-2 hours depending on the power of the oven.
7. When the dish is ready, take it out, cool it in a bag, then remove it. Place in refrigerator for several hours.
8. Serve, cut into slices, with gray or brown bread.

Conclusion

Salo with prunes and onion peel is a simple, but very tasty and original appetizer imitating a smoked product. It is important to remember that fat should be eaten in moderation – no more than 20-30 g per day.