step by step recipe with photo

If you are a lover of meat dishes, then you must, at least once in your life, have tasted cracklings, they are "cooked", they are also "fried". In each locality, these fried pieces of lard or fatty meat are called differently, but this does not affect their taste in any way: aromatic and juicy. Of course, cracklings are a very fatty meat product and are best eaten together with a slice of bread or some kind of dough product: dumplings, dumplings, etc. with scrambled eggs, etc. And how delicious fried potatoes with cracklings are - beyond words! However, remember that the calorie content of these fried pieces is very high - such a dish is not recommended for dinner!

Ingredients

• 300-400 g of pork belly with sebaceous veins
• salt to taste

How to cook pork cracklings

1. The best piece of pork to cook cracklings is the peritoneum. Be sure to choose a piece of this part in which the meat and greasy layers after the skin will alternate. If you create greaves only from lard, there will be few of them, since the fat will melt into lard during heat treatment. But the meat, which is in the layers of bacon, will be saturated with fat and will become much tastier. Wash a piece of peritoneum in water and dry it slightly with a paper towel, excluding excess moisture. We will cut into layers, and the layers - into small pieces 1 cm wide and 3 cm high. Remember that the fat is melted and the pieces will become 2-3 times smaller in size.

2. Heat a cauldron or stewpan on the stove without adding fat. As soon as it is completely heated, pour the pieces of peritoneum into it and mix. The fat melted from the lard will not allow the meat to burn - the cracklings will be fried in their own juice.

3. But do not completely melt the fat - pieces of meat may char. In order to cook aromatic, crunchy and juicy cracklings, you only need 3-5 minutes. Watch the surface of the pieces - as soon as it becomes golden, remove the container from the stove. The greaves will be fried for another 2 minutes in boiling fat.

Lard greaves are a widespread dish in Germany and Austria. In our latitudes, cracklings are often fried with onions and served with fried potatoes or dumplings. The apple seems like a bit of an odd addition to lard. But it's really insanely delicious. Try it and you won't regret it. The main thing is to use a slightly sour apple. Spread chilled cracklings on a slice of crispy rye bread, enjoy, and don't dare think about calories!

Ingredients:

500 g lard

1 medium onion

1 medium apple (slightly sour)

sea ​​salt, freshly ground black pepper

Additionally:

Bay leaf

Preparation:

1. Cut the bacon into small cubes. Make them about the size you want the finished cracklings, given that the bacon will cook a little during frying. Place the chopped bacon in a large skillet and sauté over medium heat, stirring occasionally. When a lot of fat has melted out of the bacon and it starts splashing, cover the pan with a lid, leaving a small gap between them.

2.In the meantime, chop the onion finely. Peel the apple, cut into quarters and remove the seeds. Then cut the peeled apple slices into very thin slices. When the greaves turn pale brown, add the chopped onion and apple to them. Be careful as the melted lard will foam a lot. Season with pepper and salt. It is better not to taste the taste, as the greaves will be very hot. Add finely chopped garlic cloves, bay leaves, marjoram and cumin, if desired.

3. When the onions and apples are a nice golden brown color, remove the pan from the heat. Use a slotted spoon to transfer the greaves, onions, and apples to small glass jars. Then pour the melted fat into the jars. If you transfer fat and greaves at the same time, the greaves will darken in the process of shifting.

4.Close the jars tightly and let the cracklings cool. You can store ready-made greaves in the refrigerator for about two weeks.

5. Eat greaves spread on a slice of fresh rye bread.

Bon Appetit!

Source - www.deliciousdays.com

Lard greaves are a widespread dish in Germany and Austria. In our latitudes, cracklings are often fried with onions and served with fried potatoes or dumplings. The apple seems like a bit of an odd addition to lard. But it's really insanely delicious. Try it and you won't regret it. The main thing is to use a slightly sour apple. Spread chilled cracklings on a slice of crispy rye bread, enjoy, and don't dare think about calories!

Ingredients:

• 500 g lard
• 1 medium onion
• 1 medium apple (slightly sour)
• sea ​​salt, freshly ground black pepper
• Additionally:
• garlic
• Bay leaf
• marjoram
• caraway

Preparation:

1. Cut the bacon into small cubes. Make them about the size you want the finished cracklings, given that the bacon will cook a little during frying. Place the chopped bacon in a large skillet and sauté over medium heat, stirring occasionally. When a lot of fat has melted out of the bacon and it starts splashing, cover the pan with a lid, leaving a small gap between them.
2. In the meantime, chop the onion finely. Peel the apple, cut into quarters and remove the seeds. Then cut the peeled apple slices into very thin slices. When the greaves turn pale brown, add the chopped onion and apple to them. Be careful as the melted lard will foam a lot. Season with pepper and salt. It is better not to taste the taste, as the greaves will be very hot. Add finely chopped garlic cloves, bay leaves, marjoram and cumin, if desired.
3. When the onions and apples are a nice golden brown color, remove the pan from the heat. Use a slotted spoon to transfer the greaves, onions, and apples to small glass jars. Then pour the melted fat into the jars. If you transfer fat and greaves at the same time, the greaves will darken in the process of shifting.
4. Close the jars tightly and let the cracklings cool. You can store ready-made greaves in the refrigerator for about two weeks.
5. Eat greaves spread on a slice of fresh rye bread.

Lard can be made from lard without streaks of meat, but is best made from internal pork fat.

And you know, it turns out that refined sunflower oil is not only unhealthy, but can also harm our health. The fact is that thanks to modern technologies, it is produced by an economical extraction method, using benzene.

During the secondary pressing of sunflower seeds, BENZOL (petroleum product) is added to the cake, which helps to finally split the sunflower seed and squeeze out another 30-35% of the oil. Then the oil is purified from benzene and mixed with the first extraction, then filtered, deodorized, etc. So I wonder if it is possible to remove all the BENZENE from the oil? Of course not.

The conclusion is to buy virgin vegetable oils for salad dressings, and for frying, remember the lard made from internal pork fat. Well, let's cook good lard and delicious cracklings, it's not that difficult.

It is very tasty just to spread lard with cracklings on fresh white or black bread, sprinkle with salt and eat.

The finished product weighs approximately 2.00 kg.

Total cooking time: 7 hours.

Preparation time: 30 minutes.

Cooking time: 6 hours 30 minutes.

To prepare lard we need:

• fresh internal pork fat or lard without meat veins 2 kg.,
• bow 1 large head,

For cracklings of diners

• onion 2-3 medium heads,
• garlic 5-6 cloves,
• marjoram 2 teaspoons,
• 1 teaspoon salt
• ground black pepper 1/2 teaspoon.

How to cook lard

• Finely chop the lard or inner fat.

• We put it in a cauldron or stewpan with thick walls.

• We heat the lard over very low heat, without stirring for 6-7 hours.

• When the lard is melted, put a whole peeled onion.

• As soon as the bulb turns yellow-brown, discard it.

• It turns out excellent quality snow-white fragrant lard.

• Lard - carefully pour the fat over clean glass jars with a ladle.

• We leave the greaves in the cauldron. (see photo)

How to make cracklings eateries

• Finely chop the onion.

• Add finely chopped onion to the cauldron with cracklings.

• Fry until the onion turns yellow for 4-5 minutes.

• Turn off the fire under the cauldron with cracklings.

• Squeeze out the garlic, add salt to it.

• Add black pepper and marjoram.

• Mix the spice mixture.

• Put the spice mixture into the pot of cracklings and alter everything well.

• Let the cracklings cool and soak in a cauldron for 20-30 minutes, do not close the lid.

• Until the fat has solidified, we shift the crackling snack on clean jars, partly in a bowl.

• And we send the greaves to a cool place for final cooling.

• When the lard and greaves are frozen, we cover the jars with plastic lids and put them in the basement or refrigerator. Lard with cracklings are stored for a long time and remain fresh.

Previously, and even now, lard is used for severe coughing or, God forbid, pneumonia.

Having melted the lard, now we will fry potatoes, meat, add to baked goods and cereals, and which one with cracklings, etc. In general, less vegetable oil for heat treatment, and cold-pressed vegetable oil for salads.

Bon Appetit!!!

Greaves - they are also fried - have become a real symbol of Ukrainian cuisine. It is not surprising, because real cracklings melt in your mouth, give any dish a unique taste and go with everything, even with powdered sugar.

What are cracklings?

Heavily fried pieces of lard or very fatty meat from which most of the fat has been melted. Obtained in the process of cooking lard (melted lard).

What is required?

Lard with meat veins or a piece of very fatty meat. The first is preferable. Plus a cast iron skillet or a heavy-bottomed skillet. Heat is distributed over it more evenly, and the fat is better melted.
There are lard greaves - they are the most famous and common. There are also goose greaves.

How to cook?

Cut the bacon into pieces with a long side - 2 cm. Put the bacon in the pan, it is advisable to fill it to the brim, but not with a slide. And put the pan over medium heat. When the frying pan and the lard on it are warmed up, you can turn down the heat and heat the greaves on a slow one.

When the greaves turn light brown and give off most of the fat, become dry - put them on a sieve. The lard can be filtered again and closed in a separate, clean, dry container.

Dry the greaves on a paper towel, add salt, if necessary, and use as directed.

Can it be stored for a long time?

If cooked greaves are poured with lard and put into the refrigerator, they will remain fresh for several months.

What are greaves used for?

Scrambled eggs are cooked with them, potatoes are fried, they are added to cereals. It turns out excellently millet, fried with onions and cracklings on lard. And other cereals with greasy cracklings - just go well. They make pâté with garlic from the cracklings, add fried onions to them, sprinkle them with national potato pancakes - potato pancakes, they even bake cookies with cracklings!

Are cracklings useful?

In very small quantities, yes. Because they contain poly- and monounsaturated fatty acids. But you need to remember about the high fat content and calorie content of the product. And add greaves to porridge in a teaspoon.

Three recipes with cracklings

Grease pâté

2 cups cracklings
1 head of garlic
Salt

Step 1. Salt the freshly cooked hot cracklings to taste.
Step 2. Peel the garlic. Pass the greaves through a meat grinder along with the garlic.
Step 3. Stir. Keep refrigerated.

Mamalyga with suluguni and cracklings

1 cup corn grits
1/3 cup cornmeal
2/3 cup cracklings
4-5 slices of suluguni

Step 1. Pour corn grits with 3 cups of hot water and cook, stirring constantly.
Step 2. When thickened, add flour, stir until smooth and turn off.
Step 3. Put a third of the hot greaves on the bottom of the dish, on them some porridge, then again greaves, porridge - and sprinkle with greaves on top.
Step 4. Stick the pieces of suluguni into the hot hominy. Serve hot.
An old version of serving: hominy is laid out in pieces on the table, suluguni is stuck into each piece. Top - sprinkle with greaves.

Cookies with cracklings

2 cups of flour
1.5 cups cracklings
2 potatoes, boiled in their skins
2 eggs
2/3 cup sugar
2 tsp baking powder
Salt
1 sachet of powdered sugar

Step 1. Pass the greaves through a meat grinder along with boiled and peeled potatoes. Do it twice.
Step 2. Sift the flour, mix with baking powder, pour it on the board with a slide, make a depression on top, put eggs, salt and sugar in it. Stir until smooth.
Step 3. Add cracklings with potatoes to the dough. Stir. Lightly knead with your hands.
Step 4. Divide the dough into 2 parts, of which roll out 2 layers 1 cm thick.
Step 5. Cut the cookies into diamonds, place them on a baking sheet lined with baking paper and let stand for 15 minutes.
Step 6. Heat the oven to 180 degrees. Bake cookies until blush, then brush with butter, sprinkle with powdered sugar and put in a basket.

I always fry pork rinds. Here you have both meat and bacon. Of course, if you want to cook lard with the smallest greaves, then you have to take only lard. But I will talk specifically about cracklings, which are good for potatoes or porridge, and not spread on bread.

A pork barrel always has a skin available. To trim or not depends on the desire and its thickness. Many people love cracklings with a skin, but if it is too thick and tough, then, as a result, it will be almost impossible to chew it. Therefore, I always cut it off.
We cut the barrel into small pieces with a side of about two centimeters. I always get these kind of oblong pieces.

That's it, we put our chopped cracklings in a preheated pan and start frying. It is important that our barrel is not too meaty. The ideal meat / lard ratio is about 50/50. Otherwise, there will be insufficient melted fat and the greaves will dry out more than they fried. In this case, I always add a little finely chopped pure bacon, a couple of tablespoons. By the way, I always have chopped fresh bacon in the freezer (you can cut it or pass it through a meat grinder and freeze it in a bag).
So, fry over medium heat, stirring occasionally. The fat is melted, and the pieces are beautifully reddened.

Well, in the meantime, everything is fried (do not forget to stir), we will peel and cut the onions - there is no way without it! We cut it into not very small cubes.

When our greaves begin to golden (5 minutes), it's time to add chopped onions. We fry everything together for about 15 minutes more. I make a small fire and make sure that the onions do not dry out to thin skins, but remain partially juicy, but at the same time beautifully toasted. Towards the end, everything should be salt and pepper to taste.