Lard has been widely used in cooking since ancient times. It is boiled in onion skins, salted and baked. This product can be eaten as a snack with first courses or simply put on a piece of bread, and it is also considered an excellent snack for vodka. This section contains the best recipes for making lard in the oven.
It is difficult to say which method of preparing baked lard is the best, because it is a matter of taste. Many housewives prefer the simplest recipes, and this section will contain just such a recipe.
To work you only need a few components:
- a piece of fresh lard;
- any adjika;
- a little salt.
Preparation procedure:
- Scrape off a piece of lard with a knife, then rinse and wipe.
- Lubricate the bacon with adjika and place it in a suitable sized container.
- We place oppression on the workpiece. This can be a flat saucer on which a jar of water is placed.
- We put the dishes in the refrigerator for two days so that the piece is properly marinated.
- Place the bacon on a baking sheet, sprinkle with a little salt and place in the oven for an hour.
Attention! To prevent the snack from turning out dry, you should periodically water it with the released fat.
How to bake deliciously in foil
To prepare lard in this way, you will need the following ingredients:
- 1 kg bacon;
- salt;
- paprika;
- peppercorns;
- a little mustard sauce.
How to make lard in foil in the oven:
- Using a knife, carefully clean the surface of the lard from dirt, then wash and dry the piece.
- Mix salt, paprika, peppercorns and mustard sauce in a bowl.
- Apply the resulting mixture to the bacon and put it in the refrigerator for 6 hours.
- Place the lard on a piece of foil, wrap it so that not a single hole remains, and put it in the oven for 45-50 minutes.
Advice. To give the appetizer a pleasant aroma, you can add garlic to the marinade, and when baking, put a few bay leaves in the package.
Cooking in the sleeve
The appetizer turns out to be very tasty and incredibly tender if it is baked in a sleeve.
Another advantage of this method of preparing a dish is that you need to spend very little time on it, and you only need three ingredients:
- a piece of lard weighing 800-900 g;
- large garlic head;
- salt and ground pepper.
How to prepare the dish:
- We scrape off the dirt from the lard, wash it and let it dry.
- We disassemble the garlic head into slices, peel and pass through a press, then mix with salt.
- Rub the lard with this mixture, put it in the sleeve, and tie it.
- We make several holes in the upper part with a knife so that air can penetrate, and put the dish in the oven.
- Bake for about an hour.
On a note. If you have time, you can not crush the garlic with a press, but cut it into small pieces, and then stuff the bacon with them. If possible, such a dish is not baked immediately, but kept in the refrigerator for at least several hours.
Lard roll baked in the oven
To prepare the roll, you will need a flat and fairly large piece of lard.
In addition, for cooking you will need:
- garlic cloves;
- carrot;
- mayonnaise sauce;
- salt;
- paprika and coriander;
- some Provençal herbs.
How to make a lard roll:
- We wash the lard in running water and let it dry.
- Mix salt, paprika, coriander and Provençal herbs on a saucer, and then rub the piece with this mixture.
- We peel the carrots, cut them into very small cubes, and press the garlic in a press.
- Add mayonnaise to the vegetables, mix and apply this mixture to the lard on one side.
- Roll the piece into a roll so that the filling remains inside and the skin outside, wrap it with thread and place it on a baking sheet.
- Bake the dish for an hour and a half, periodically basting with rendered fat.
When the roll is ready, you need to cool it a little, and then cut into slices and serve.
Cooking technology in a jar
If you cook lard in the oven in a glass jar, it will retain all its beneficial properties and turn out very soft.
To do this you will need the following components:
- 1 kg of bacon;
- salt;
- spices suitable for pork (you can purchase a complex seasoning for salting lard).
How to cook lard in a jar:
- Scrape off the bacon with a knife, then wash it and let it dry.
- Cut the piece into slices that will easily fit into the neck of the jar.
- Rub the product with a mixture of salt and seasonings and place in a container.
- Place the jar on a baking sheet and put it in a cold(!) oven.
- Turn on the heat and bake the lard for an hour.
Attention! After turning off the oven, you do not need to immediately remove the jar; you should let the glass cool, otherwise it may burst if there is a sudden change in temperature.
With garlic and onions
This recipe can be considered one of the classics. This is how domestic housewives have been baking lard for many decades.
You will need the following components:
- medium-sized piece of bacon;
- 5-7 garlic cloves;
- peppercorns;
- dried dill;
- dry adjika;
- mustard seeds;
- salt.
How to cook lard:
- Scrape off the dirt from the piece, rinse and let dry.
- While the lard is drying, mix salt, mustard seeds, dry adjika, dried herbs and peppercorns in a bowl, and peel the garlic and cut it into small pieces.
- Using a knife, make indentations in the bacon, where we put the garlic. It needs to be distributed evenly throughout the piece.
- Rub the lard with the prepared dry mixture and leave in the refrigerator for 6-8 hours.
After this, you can bake the piece in the oven for about an hour and a half. It is acceptable to simply place it on a baking sheet, wrap it in foil or place it in your hands.
Lard baked in the oven with potatoes
Such simple ingredients as lard and potatoes can produce not only a tasty, but also a very beautiful dish that will be a worthy decoration for the holiday table.
You will need the following components:
- 12-15 large potatoes;
- a piece of salted lard;
- seasonings for potatoes;
- salt.
How to make the dish:
- Peel the potatoes and wash them thoroughly under the tap.
- We make several transverse cuts on each tuber up to about half of the potato, into which we place a thin slice of lard.
- Sprinkle the potatoes with salt and spices, place them in a heat-resistant bowl and bake.
When the “accordions” are ready, they are served on the table, sprinkled with green onions or chopped dill. You can also prepare a simple sauce for them by mixing mayonnaise and crushed garlic.
Most of our compatriots are accustomed to seeing lard as a cold appetizer, but hot dishes made from it also turn out tasty and tender. Those who have tried lard baked in the oven consider it one of the meat delicacies that is not a shame to put on the holiday table. You can bake it directly on a baking sheet, in a sleeve or foil, even in a jar, but whatever recipe you choose, you can be sure that the lard will come out appetizing, aromatic, literally melting in your mouth.
Cooking features
Cooking lard dishes in the oven is not difficult: a large amount of fat means you don’t have to worry about the piece turning out dry. However, you need to know a few things to get delicious baked lard.
- Only fresh lard is suitable for baking. Experienced chefs do not recommend using salted or frozen products for this.
- The dish will be tastier if the meat of a young pig is used for it. Good lard is white, sometimes even with a pinkish tint, without the slightest hint of yellowness, and has a soft, thin skin.
- How large the veins of meat should be in a piece of lard intended for baking can be debated endlessly. In fact, it only depends on the taste of those who will eat it. It is only important that there is still more lard in the piece than meat, otherwise the fat may melt almost completely, which is why instead of lard you will take out of the oven an unsightly piece of tough meat.
You can cook lard with a variety of seasonings and spices, with or without garlic. Many housewives have their own signature recipe for baked lard. However, before experimenting, it is better to master the basic recipes.
Lard baked in foil
- lard – 0.8 kg;
- “Russian” mustard – 50 g;
- black peppercorns – 8 pcs.;
- cloves – 4 pcs.;
- garlic – 4 cloves;
- bay leaf – 2 pcs.
Cooking method:
- Wash and thoroughly clean the lard, scrape the skin with a knife. Dry with a kitchen towel.
- Peel the garlic, cut each clove into 3-4 parts.
- Using a narrow knife, cut small holes in the lard and stuff it with pieces of garlic.
- Press peppercorns and mustard umbrellas into lard.
- Coat with mustard, leave for an hour in a cool place.
- Take a piece out of the refrigerator and place laurel leaves on it.
- Wrap in foil so that the glossy side is on the outside. It is advisable to wrap the piece in several layers of foil so that the fat cannot leak out of it onto the baking sheet.
- Place lard in foil on a baking sheet. Turn on the oven.
- When the temperature in the oven rises to 180 degrees, place a baking sheet with lard in it.
- Bake at the indicated temperature for 45 minutes.
Lard baked in a sleeve
- lard – 1 kg;
- garlic – 5 cloves;
- coriander – 5 g;
- paprika – 10 g;
- cumin – 5 g;
- ground black pepper – 5 g;
- salt - to taste.
Cooking method:
- Prepare the lard pieces for baking. To do this, you need to wash it in warm water and peel off the skin.
- Mix salt with coriander, paprika, cumin and ground black pepper. Coriander and cumin can be used in seeds or ground, depending on your taste. Rub the resulting mixture onto the pieces of bacon on all sides.
- Cut the peeled garlic cloves into 2-3 parts and, making shallow holes in the lard with a knife, stuff the piece.
- Leave the lard to marinate for half an hour.
- Tie the baking sleeve on one side, put lard in it, tie it on the other side. Make several small holes in the sleeve to allow steam to escape using a toothpick.
- After preheating the oven to 180 degrees, place a baking sheet with lard in it. Bake the lard in the sleeve for 45 minutes. If you have more than what is indicated in the recipe, the baking time needs to be increased proportionally.
The mixture of seasonings used to rub the lard can be changed according to your taste.
Lard baked in a jar
- lard – 1 kg;
- complex seasoning for pork with salt - to taste.
Cooking method:
- Wash the lard, scrape it, cut it into pieces of such a size that they easily fit into the neck of the jar.
- Rub each piece with seasoning. Shake off excess.
- Place the pieces in a jar. It must be clean and completely dry.
- Place the jar on a baking sheet in a cold oven.
- Turn on the oven. Let it warm up to 160 degrees. Make sure that the temperature in the oven does not rise above the specified mark. Bake lard in a jar for an hour.
- Turn off the oven and let the jar cool gradually, without removing it from the oven until it is warm.
Lard prepared in this way can be stored in the refrigerator in the same jar in which it was baked for 2-3 days. Before serving, you can warm it up, then it will be a hot appetizer.
Lard roll baked in the oven
- thin layer of lard with skin - 0.5 kg;
- garlic – 4 cloves;
- fresh parsley – 50 g;
- salt, seasonings - to taste.
Cooking method:
- Wash the piece of lard thoroughly and dry it. Using a large sharp knife, separate the layer of lard from the skin, being careful not to damage it.
- Finely chop the peeled garlic cloves with a knife.
- Chop the parsley.
- Rub the lard on both sides with spices and salt.
- Place a layer of lard on the table, sprinkle it with garlic and parsley, and roll it into a roll.
- Wrap the roll in skin, wrap it with thread so that the skin does not unravel.
- Place the roll in the baking sleeve, tying it on both sides. Don't forget to make several small holes in the film to allow steam to escape.
- Bake the roll in the oven. Recommended temperature – 180 degrees, baking time – 1 hour.
After the roll has cooled, you can cut it, removing the threads, into beautiful circles. If you arrange them on a plate, then such a dish will look festive. Your guests will surely appreciate this unusual appetizer.
Lard baked with garlic and onions
- lard with layers of meat – 1 kg;
- onions – 0.4 kg;
- ground coriander – 5 g;
- ground black pepper – 5 g;
- garlic – 4 cloves;
- mustard beans – 10 g;
- bay leaf – 4 pcs.;
- sugar – 10 g;
- salt - to taste.
Cooking method:
- Wash and wipe off the lard with a paper towel.
- Cut the garlic cloves into thin slices.
- Peel the onion, cut in half, cut into half rings.
- Place the onion in a bowl, add sugar and salt. Press it well with your hands so that it releases the juice. Add garlic, pepper, mustard and coriander to the onion, stir.
- Set aside half of the mixture. Place 2 laurel leaves in the remaining one and put lard on it.
- Cover the lard with the remaining mixture and place 2 more bay leaves on top.
- Place a plate on the lard and apply pressure. Let the lard marinate in the refrigerator for 6–12 hours.
- Place the marinated lard, along with onions, garlic and spices, in foil or a baking sleeve. Bake at 200 degrees for 45 minutes.
Wait for the lard to cool, cut it into slices and serve. Before serving, the dish can be decorated with fresh herbs.
Salo baked with potatoes
- lard (without layer) – 0.3 kg;
- potatoes – 0.6 kg;
- adjika – 50 g;
- salt - to taste.
Cooking method:
- Cut the bacon into thin slices and marinate in adjika. Real Caucasian adjika can be very salty, so you don’t need to add salt. If your seasoning is moderately salty, you can add a little salt to it. The lard should marinate in adjika for about an hour.
- Peel and cut the potatoes into thin slices.
- Place potatoes and lard in a baking dish in layers so that there are potatoes at the bottom and lard on top. There should be 4 or 6 layers.
- Place the pan in the oven. Cook at 200 degrees for 35 minutes.
This dish is a complete lunch, very filling.
Lard baked in the oven is a dish suitable for family dinners and for entertaining guests.
Lard is one of the main products that is found on the tables of many housewives. The number of culinary dishes where it is the main ingredient is countless. It can be prepared salted, smoked, baked, or boiled with all kinds of spices.
Baked lard is generally a separate and interesting topic in cooking. It can be served hot with a side dish, or serve as an excellent addition to borscht, and can also be served as a slice on a holiday table.
At first glance, it may seem that it is impossible to prepare such a delicacy at home. But in fact, everything is very simple, and now we will see this for you.
How to choose the right product
Almost any piece of lard is suitable for baking in the oven, regardless of what part of the pig it comes from. But so that you are not disappointed by its taste, you need to pay attention to some features of this product:
- The most delicious lard will be the one that is white in color with a slight pale pink tint. There should be no yellowness on the pieces;
- If red spots are found on the pieces, this will indicate that the pig could not be slaughtered for a long time;
- The most delicious pieces will be those whose thickness varies from 2.5 to 3.5 centimeters;
- Lard that has layers of meat is perfect for baking;
- Be sure to pay attention to the skin; it should be white or light yellow in color and not contain any hairs.
Lard, which has the most delicate taste and thin skin, is cut from the sides and back of the pig. It is perfect not only for baking, but also for pickling. The tougher, thicker-skinned pieces are found on the cheeks or neck.
It’s not the best option for pickling, but it looks great baked. Well, “undercuts” are considered a real delicacy for baking. These are pieces that are cut from the abdominal part. They have several layers of meat, but remain a little tough.
When baked, this is one of the most delicious parts of the pig, which would not be a shame to serve as a slice.
Lard in the oven in foil
Step by step recipe:
How to make lard roll with garlic
Ingredients:
- lard (thickness no more than 2 cm) – 1 kg;
- fresh parsley - 3-4 sprigs;
- garlic – 6-7 cloves;
- paprika, cumin, coriander (optional) - to taste;
- bay leaf – 2 pcs.;
- red pepper – 5 g;
- ground black pepper – 5 g;
- salt - to taste.
Cooking time – 5-6 hours.
Calorie content – 157 kcal.
Before baking, wash the lard thoroughly, dry it slightly and cut off the skin. It is best to cut the garlic into thin slices, finely chop the parsley, and chop the bay leaf into crumbs.
Rub a piece of lard on all sides with salt and pepper. If you like various seasonings, you can add cumin, coriander and paprika.
Place garlic, chopped bay leaf and parsley on the inside of the future roll. Roll it up as tightly as possible and wrap the cut skin on top. Using a thick thread, tie the roll so that it does not unravel.
Wrap the product in foil and place it in a preheated oven for an hour and a half. The temperature at which the roll should be cooked is about 160-170 degrees. After the designated time, remove it from the oven, open the foil and put it back for another 15 minutes until a beautiful crust forms.
Once the roll is cooked, transfer it to a paper towel. This will allow excess fat to drain off. Having cooled the product completely, pack it in cling film and place it in the refrigerator for 3 hours. After the designated time, you can take it out, remove the film and skin, cut the roll into pieces and serve.
Salo baked with potatoes in the sleeve
Ingredients:
- fresh lard – 100 g;
- potatoes (medium) – 10-12 pcs.;
- vegetable oil – 5-6 tsp;
- seasoning for potatoes – 5 g;
- garlic – 3-4 cloves;
- salt and pepper - to taste;
- baking sleeve – 1 pc.
Cooking time – 1 hour 30 minutes.
Calorie content – 150 kcal.
Peel the potatoes and cut them into medium-sized pieces. Lard is cut into plates about 5 millimeters thick. Place the ingredients in a deep bowl and add salt.
Prepare the sauce separately. To do this, mix all the spices, add garlic and vegetable oil. Pour it over the potatoes and lard, mix everything thoroughly again so that all the potatoes are soaked in the sauce. Then we transfer it to a baking sleeve.
Preheat the oven and place the lard and potatoes in it. It is better to bake at a temperature of about 170 degrees, for 60-80 minutes. Then the potatoes will bake well and taste very tender.
How to bake lard in a jar
Ingredients:
- lard (cheek or peritoneum) – 1 kg;
- salt - to taste;
- red and black pepper – 5 g;
- seasoning for meat – 5 g;
- garlic – 5-6 cloves.
Cooking time – 1 hour.
Calorie content – 380 kcal.
There is nothing complicated about baking lard in a jar. Cut the peritoneum with the meat layer into pieces. They should not be too small, as they will lose their taste during cooking. But don’t make large ones either; the lard should fit into the neck of the jar.
Salt each piece thoroughly on all sides, sprinkle with pepper and meat seasoning. If you like to experiment, you can add cumin, coriander, paprika or something else. Make small indentations on the pieces and place finely chopped garlic in them.
Transfer the lard into a jar, but do not compact it too much. There should be a small space between the pieces. Also, do not fill the jar to the top, leave 3-4 centimeters free.
Cover with a lid and place in a cold oven. Turn it on at minimum temperature and allow it to heat up gradually. After 10 minutes, bring the temperature to 160 degrees. The product is baked for about 1 hour. After the designated time, turn off the oven and let it cool along with the jar. After complete cooling, the finished product can be served.
Cooking tips
- Before you start baking lard, be sure to wash it and dry it thoroughly;
- If your lard thickness does not exceed 2 centimeters, then it is better to bake it as a roll;
- Do not remove the strings from the lard roll until it has been in the refrigerator for 3 hours. Otherwise, it may completely lose its shape;
- Choose only fresh pieces of lard with a pleasant aroma for baking in the oven.
We wish you a delicious meal and a great mood!
The recipe for delicious, aromatic and tender lard baked in foil is always possible, even for beginners. This product is great for slicing and as a cold snack for any table. You can take a piece of lard with you if you are going on a picnic or fishing.
When choosing “raw materials” for this dish, I recommend using pieces that have a layer of meat, and the more, the better. In this case, the baked product can be served warm with potatoes, rice or pasta. How will the lard I propose differ from that baked according to other recipes? Because during its preparation we will add red wine. This noble alcoholic drink will make the dish more aromatic and give a beautiful color to the skin.
Oven-baked lard can be stored in the freezer for quite a long time, 2-3 months. If you keep the product in the refrigerator, then no more than two weeks. When sending pieces of lard for storage, do not forget to wrap them in cling film.
Recipe Ingredients
- lard (with meat layer) 600 grams
- salt 2.5 tbsp. spoons
- sugar 1 tbsp. spoon
- spice mixture for roasting meat 2 tbsp. spoons
- coriander 1 teaspoon
- juniper pinch
- zirra pinch
- bay leaf 2 pieces
- garlic 1 head
- bell pepper 1 piece
- hot pepper to taste
- red wine 70 ml
How to cook lard in the oven
I recommend preparing the lard the day before, that is, salting it a little. Place the piece in a bag and sprinkle salt and sugar on top. Use your hands to thoroughly rub the salt on both sides. Tighten the bag and put it in the refrigerator (overnight).
If you don't have a lot of time to marinate lard, do it differently. Cut a piece of lard into three strips, reaching the peel with a knife. Now add salt and sprinkle with sugar, rub it in all the holes with your hands. Leave the piece for 20 minutes.
Cut the bell pepper into strips and remove the seeds. Use a knife to make deep slits and insert the pepper into them. Additionally, place the vegetable slices into the resulting folds of lard. The aroma of pepper will be very noticeable in the finished product.
Sprinkle with all the dry herbs and spices and massage the lard with your hands.
Take the head of garlic into slices and insert it into the slits of the lard.
Select a deep baking tray and cover it with foil. Place a piece of lard on the foil. Place bay leaves on top of the slice. Pour red wine (dry or semi-sweet) into a baking tray with the lard.
Now tear off some more foil and carefully cover our piece with it. Twist the edges of the coating so that all the juices are preserved inside.
Preheat the oven to 180-190 degrees, bake the lard for 1 hour.
Leave the finished aromatic lard in the switched off oven for 20 minutes.
Cut the dish into pieces and wait until they have cooled completely. Then pack each piece of lard in a bag and put it in the refrigerator.
If you want to serve lard warm, cut it into thin slices. Add sauce and fresh herbs to taste.
Without exaggeration, I can say that this baked lard turns out to be a real delicacy. I didn’t come to this recipe right away, but thanks to a series of experiments, everything came together into the perfect recipe.
In most of the recipes I looked at, the lard had to be baked or boiled right away, but I never saw that a piece of lard was first marinated, much like shish kebab. This is exactly how one of my good friends marinates shish kebab: in a lot of onions with spices.
Armed with this principle, I set about preparing the snack. And the result was simply amazing! The lard turned out soft, with a golden crust, with a subtle aroma of spices, onions and garlic.
Preparing lard is very simple and will not take you much time. The oven and refrigerator will do all the work. For baking I used a sleeve. Unlike foil, when lard is cooked in a sleeve, you can observe the cooking process, while the foil needs to be unrolled to see the degree of readiness of the lard. In addition, lard in the oven in a sleeve turns out with an appetizing golden brown crust, and the sleeve does not need to be cut during cooking, as is the case with foil.
Required Ingredients
- Lard with cut meat 1 kg.
- Onions 400 gr.
- Ground coriander 1 tsp.
- Ground black pepper 1 tsp.
- Garlic 3-4 cloves
- Mustard beans or other 2 tsp.
- Rose pepper 1 tsp.
- Bay leaf 2-3 pcs.
- Allspice 1-2 peas
- Salt to taste
- Sugar 2 tsp.
Preparation: step by step
Wash the lard and wipe it dry with a paper towel.
Prepare a delicious marinade for lard
Cut the onions into large half rings and pour them into a bowl where our lard will be marinated.
Add sugar and salt to the onion to taste. First, try the lard that you bought to taste; in most cases, it is sold already slightly salted, so when preparing the marinade with salt, it is important not to overdo it.
Now we knead the onion with salt and sugar with our hands so that it releases as much juice as possible.
Prepare the spices.
Add all the spices and mustard to the mashed onion. Mix thoroughly.
And we transfer a piece of lard into our marinade. Distribute the marinade evenly throughout the piece of lard. Cover with a lid and place in the refrigerator for at least 12 hours.
After the specified time, we can start baking the lard in the oven.
We take out a piece of lard from the marinade, carefully remove all the remnants of onion and garlic - they have already done their job. We also remove the bay leaf and allspice, but you can leave the rose pepper and mustard.
Roll the lard into a roll if you get a long piece. Next, we tie the piece with thread as tightly as possible so that the finished lard turns out juicy and as little juice as possible flows out of it. If you don’t do this, the output will be crackling.
We place a piece of lard in a baking sleeve, fix the ends with clamps (they come with the sleeve), and place a fireproof mold.
How long to bake in the oven
Place the lard in the oven to bake at 200 degrees for 40-60 minutes, depending on the thickness of the piece. As soon as you see a golden brown crust and clear juice, the lard is ready!
We take our lard out of the oven, cut the sleeve, and let it cool completely without removing the thread. Still with the threads, we put the lard in the refrigerator, or on the balcony (in winter) so that it freezes in such a beautiful roll shape. If you remove the threads earlier, the entire structure will fall apart.
When our lard “sets” in the cold, you can remove the threads and not be afraid that the lard will lose its shape.
What to serve with a snack
It is very tasty to eat such lard with homemade adjika, and simply with black bread instead of sausage. Tasty, juicy, natural!