Source: Soleg, AdobeStockSo many preparations are made with pork fat! One of the most interesting and original options is pork fat in onion skins. It turns out incredibly tasty, aromatic, and appetizing. The pork fat acquires subtle smoky notes and a beautiful golden-brown hue. We're sharing 8 excellent recipes!
1. Pork Fat with Garlic in Onion Skins
Source: cookpad.comChoose a nice piece of pork fat with a meat layer.
You will need: 1.5 kg pork fat, 150 g onion skins, 2 heads garlic, 100 g salt, 1.5 tsp mixed ground peppers, 10 bay leaves, 1 tsp allspice berries.
Preparation: Thoroughly rinse the onion skins. Place half of the skins at the bottom of a pot and lay the piece of pork fat on top. Sprinkle with salt, add the allspice berries and half of the bay leaves. Cover with the remaining skins and pour in enough water to cover the fat.
Bring the pork fat to a boil and cook for 15-20 minutes over medium heat. Remove the pot from the stove, cover, and leave the pork fat in the brine for another 24 hours. It's best to refrigerate it once it has cooled.
Afterward, remove and clean the pork fat from the onion skins. Rub it with pepper, crushed bay leaves, and garlic pressed through a garlic press. Wrap the piece of pork fat in parchment paper and place it in the freezer for 3-4 hours. Done!
2. Pork Fat in Brine with Onion Skins
Source: liveinternet.ruThe finished pork fat can be eaten immediately or refrigerated overnight.
You will need: 800 g pork fat, 15 g onion skins, 1 head garlic, 1.5 L water, 30 g salt, 8 g sugar, 1 tsp peppercorns, 3 bay leaves, ground red pepper, khmeli-suneli.
Preparation: Boil water with salt, sugar, bay leaves, and peppercorns. Cook for 2 minutes and remove from heat. Add the rinsed onion skins and a piece of pork fat to the resulting brine, place a weight on top, bring everything to a boil again, and cook for 15 minutes over medium heat.
Remove the pot from the stove, let the pork fat cool at room temperature, and then refrigerate it for another 24 hours. Afterward, remove the pork fat from the brine, pat it dry with paper towels, and rub with garlic, salt, red pepper, and khmeli-suneli to taste.
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3. Pork Fat with Paprika in Onion Skins
Source: postila.ruIf you want to store it longer, it's best to do so in the freezer.
You will need: 800 g pork fat, 1 handful onion skins, 150 g salt, 1.5 L water, 3 cloves garlic, 1 tsp paprika, 0.5 tsp ground black pepper, 2 bay leaves, 3 allspice berries.
Preparation: Place the rinsed skins, bay leaves, salt, and allspice berries in a pot. Pour in water, bring to a boil, and add the pork fat. Cook for about 15 minutes over medium heat.
Let it cool, refrigerate the pork fat for 12 hours, then pat it dry with paper towels. Mix the minced garlic, paprika, and ground pepper. Rub the pork fat with this spice mixture, transfer it to a bag, and refrigerate.
4. Pork Fat in Pieces in Onion Skins
Source: dachnyesovety.ruCoriander in the brine gives the pork fat interesting flavor notes.
You will need: 2 kg pork fat, 100 g onion skins, 2 cups salt, 4 tbsp sugar, 2 heads garlic, 2 tbsp coriander seeds, 2 tbsp peppercorns, 6 bay leaves.
Preparation: Cut the pork fat into large pieces of 250-300 g. Dissolve salt in 2 L of water, add sugar, rinsed skins, peppercorns, bay leaves, and coriander. Bring the brine to a boil and cook for 10-15 minutes over moderate heat.
Place the pieces of pork fat in the brine, bring to a boil again, and cook for another 10-15 minutes. Let the pork fat cool in the onion marinade, pat dry with paper towels, rub with minced garlic, wrap in parchment paper, and refrigerate or freeze for long-term storage.
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5. Quick Pork Fat in Onion Skins
Source: dzen.ruPork fat prepared with this recipe cooks a little faster than usual.
You will need: 1 kg pork fat, 2 handfuls onion skins, 12 tbsp salt, 4 cloves garlic, spices.
Preparation: Pour water over the salt and onion skins. Bring to a boil, place the pieces of pork fat in the resulting brine, cook for 7 minutes, then let it cool directly in the pot and pat dry. Mix minced garlic and spices to taste, rub the pork fat, and wrap it in cling film. Place in the freezer for 24 hours.
6. Pork Fat in Onion Skins with Prunes
Source: souspark.ruPrunes make the flavor of the pork fat even brighter and richer.
You will need: 1.2 kg pork fat and pork belly, 4 handfuls onion skins, 20 dried or smoked prunes, 1 L water, 3 tbsp salt, 8 cloves garlic, 2 tsp coriander, 1 tsp peppercorns, 4 bay leaves.
Preparation: Rinse and cover the onion skins with water. Bring to a boil and add garlic, salt, and all spices. Also add the prunes and large pieces of pork fat. Cook everything together for about half an hour, and for pork belly – 40-50 minutes. Let the preparation cool in the brine, then refrigerate for several more hours. The cooled pork fat can be sliced and served immediately.
7. Pork Fat in Onion Skins with Liquid Smoke
Source: postila.ruThe distinct smoky taste and aroma will not let you pass by.
You will need: 1.2 kg pork fat, 120 g onion skins, 120 ml liquid smoke, 2 L water, 250 g salt, 50 g garlic, 10 g mixed ground peppers, 4 bay leaves.
Preparation: Cut the pork fat into large pieces. Boil water with salt, onion skins, and bay leaves. Cook for 5 minutes after boiling, pour in the liquid smoke, and place the pieces of pork fat in the brine. Cook for another 20 minutes and cool the pork fat in the same brine. Pat it dry with paper towels, rub with pepper and minced garlic. Place in a bag and refrigerate for several hours.
8. Pork Fat in Onion Skins in a Multicooker
Source: fb.ruOne of the simple and quick ways to prepare your favorite snack.
You will need: 500 g pork fat, 10 g onion skins, 500 ml water, 1/4 cup salt, 2 cloves garlic, 1 bay leaf, spices.
Preparation: Place salt, onion skins, and bay leaf in the multicooker bowl, pour in water, and add the sliced pork fat. Start the "Stew" mode for 1 hour. When the program finishes, leave the pork fat in the multicooker for another 6-8 hours. Pat it dry with paper towels, rub with garlic and spices to taste, and refrigerate or freeze.