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Ukrainian boiled lard
1
Ukrainian boiled lard is a true gem of national cuisine that will find its place on every table and satisfy even the most demanding gourmets. The tender texture and aromatic spices make this snack unparalleled.
This recipe is a kind of gastronomic bridge connecting the traditions of Ukrainian cuisine and the modern trends of today. It's the perfect dish to impress guests with your culinary talents.
The secret of success lies in the right choice of lard — thick, with a layer of meat, it will guarantee an excellent result. Spices add an extra piquancy and make the snack unforgettable.
Variations
- You can use soy sauce in the marinade for an interesting flavor
- Rub with smoked paprika instead of regular
- Add chili pepper for spiciness for spice lovers
Secrets of Tenderness and Flavor
- Boiling makes the texture extremely tender and soft
- Leave in hot marinade for 30-40 minutes after boiling
- Cool to room temperature before seasoning
Ingredient Tips
- Choose homemade lard at least 3-4 cm thick
- Ideal from the back, sides, or belly of the pig with a layer of meat
- The skin should be well cleaned before boiling
Culinary Nuances
- Boiling time depends on the thickness of the meat layer from 1 to 2 hours
- Lard should be well dried with a paper towel before rubbing with spices
- Store in the refrigerator wrapped in foil for 10-12 hours for better setting
Ingredients
General Chilled Lard
1 kg
Aro Kitchen Stone Salt 1kg
4 tbsp
Garlic
1 psc
Mriya Smoked and Ground Paprika 20g
to taste
Lyubystok Ground Black Pepper 20g
2 tbsp
Prypravka Laurel Leaves
10 g
Preparation steps
01
Ingredient preparation — Cut lard into large 200–300 g pieces to fit the pot. Pat dry with paper towels. Time: 5 min. Guide: Lard is clean and slightly dry.
02
Marinade preparation — Pour cold water, add salt, bay leaves, mustard seeds, and allspice. Stir well. Time: 5 min. Guide: Salt is dissolved, marinade is uniform.
03
Boiling marinade — Bring the marinade to a boil. Time: 10 min. Guide: Bubbles and steam appear.
04
Cooking lard — Add lard to marinade, cover and simmer on low heat. Time: 90 min. Guide: Meat is tender and easily pierced.
05
Cooling in marinade — Leave lard in marinade for 30–40 minutes covered. Time: 40 min. Guide: Temperature about 25–30°C.
06
Removing from marinade — Take out lard, let excess liquid drain and pat dry. Time: 10 min. Guide: Surface is slightly dry.
Where to order ingredients
Select the required ingredients in one of the stores
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