Lard boiled with vinegar

Category: Meat dishes
Lard boiled with vinegar

Ingredients

Fat 500 g
Water
Vinegar 6-9% 50-75 ml
Salt, pepper, garlic, dill, parsley, and other favorite spices, condiments and herbs by consumption
Garlic by consumption

Cooking method

  • Cut the lard into pieces (without cutting off the skin), put in a saucepan, pour cold water so that the lard is immersed in water, add vinegar, put a plate of a smaller diameter on top to prevent the fat from floating, and put the saucepan on high heat. As soon as the water boils, reduce the heat to minimum and cook the lard for about an hour. Remove from water, cool, sprinkle with salt and spices, put in a suitable container,seat chopped garlic and leave it for two days, you can put it in the refrigerator (I took it outside, we have these days from +10 to +20), then put it in the cold.
  • Sprinkling. Mix on different plates a coffee spoon of salt with a coffee spoon of different spices: on one plate - salt with black pepper, on the other - with red, on the third - with a grill mixture, with dried basil, dried dill, Italian herbs, etc. that lYubeat. Roll pieces of bacon in a salt mixture, even rubbing it, the remains inspour from a plate into a container under a piece.
  • Lard boiled with vinegar
  • There is no smell of vinegar, the bacon is soft, fragrant, tasty!

Time for preparing:

20 minutes

Note

The story about this fat is long.
But funny.
Mom told me.

My parents got married in the Far North, where my father served, and my mother "worked out" her diploma. So only a year later, she was lucky to present her new son-in-law, a Lithuanian, to her Kuban relatives.
A small regional town, Cossacks who have never seen Lithuanians in their lives ... Therefore, all relatives came - three generations in each family "with children and household members": wives, husbands, grandmothers, grandfathers, children, daughters-in-law, sons-in-law ... And, of course, a feast.
Oh, what these kindred feasts were! We started with lunch, finished in the dark. The tables were full of refreshments: certainly jellied meat, fried fish from a nearby river, pickles, pickles, boiled potatoes, yaeshnya, cabbage rolls, vinaigrette ... We ate and drank a lot, sang a lot. (As a child, I kept asking my mother: why are they screaming like that ..?) And, of course, bacon. So my father made this lard.
Lard went "with a bang" aroused interest! The women asked for the recipe, and it turned out that his new son-in-law was preparing it.
He is so handsomeethere was: big blue eyes, a high forehead, light brown wavy hair, a very beautiful smile, he is tall, slender, a typical Baltic man, plus a white uniform, stars on shoulder straps - everyone liked the new son-in-law! But there is only one trouble - not a Cossack. The Cossacks were very attentive to the purity of their blood. Now alreadye not so, assimilated and calmed down on this score, although now I come across I will give you fans!
They drink, eat, ask dad questions, he answers (and he spoke great Russian, with an accent he only pronounced the word botandgnkies, and competently pisal), an acquaintance-conversation flows smoothly. And at the table one guest is present, Ivan Kosyakov, also a son-in-law and also an officer (in the military registration and enlistment office he spent all his life as the head of the table), a man with a face "not fanned by the breath of intellect", but a Cossack! And he doesn't drink or eat at a party, so as not to speak:
- I don’t like Latvians! Filthy people! Traitors! - as if in his district recruiting office he saw many Latvians, or as if the owner was a Latvian.
And suddenly dad answers him:
- Yes we Latvians Lenin was guarded !!
Maybe daddy said "we (in the sense of Lithuanians) AND Latvians ", who knows now, but the argument about Lenin worked, they stopped discussing the Latvians at once. But Kosyakov can't:
- Well, you're not a Cossack! You are not a Cossack !!
As if the military commissariat officer may have doubts that the Lithuanian is definitely not a Cossack.
And the silence at the table.
Dad did not have time to answer, when grandfather Vasily Alexandrovich Gritsenko, the oldest and most authoritative person in the family, a war veteran, all wearing orders, the father-in-law of this very Ivan Kosyakov, calmly said in an undertone:
- Well, what are you, Vanka, govaboutrish - not a Cossack ... the bacon was salted ... the Cossack is ...
And all the other Cossacks - uncle Mishka, uncle Sashka - picked up approvingly:
- Cossack-Cossack, Cossack-ak ...
All the Kuban relatives loved my father without memory. He lost his parents early: his father was killed by the Germans in the fall of 1941, his mother was tortured to death by the "forest brothers" on August 5, 1945. And dad with all his soul reached out to his new relatives. Yes, and the people were all what bright, picturesque they were, not the current tribe ...

Similar recipes


Pickled bacon (toffee)

Lard boiled with vinegar

Smoked bacon (Nicaletta)

Lard boiled with vinegar

MariV
I love all kinds of bacon! : nyam: I'll try your recipe too! Thank you!

Tanya, what about the competition?
Kirks
The recipe for the bookmarks lard is respected. Thank you very much for the story, it is interesting to read the memoirs.
Innushka
SALO-POWER))) Bookmark
Bridge
Wow, I've never even heard of such a method. Passing salko, Tan. Definitely bookmarked. And can you do it with the interlayers?
TATbRHA
Of course!! Even tastier! For me lard without layers - and not lard at all, but only fat ...
Bridge
And I am a rare woman. I like a lot of fat and little meat. But the rest require puff!
Joy
TATbRHAwhat fat ... and what a story ...
I took it to the bookmarks. For the New Year, everything is possible a little bit
Thank you, Tanyush
TATbRHA
Bridge, a double serving for every taste ...

Joy, I have a friend who can never be bacon. She comes to visit me with a mezym pill ... The pill works, but the body looks at it calmly from the outside. Of course you can! Moreover ... very tasty.
ang-kay
Wondering what vinegar does? Very interesting! Need to try. Thank you,Tanya
TATbRHA
I have no idea. I thought it myself. Maybe it doesn’t let you boil? .. Because there is no fat in the pan at all, as if the potatoes were being cooked.
Ikra
TATbRHA, good story and recipe. Very touched by your family history. This lard is worth it to keep its recipe forever, like my father's "Cossack" memory.
kirch
TATbRHA, your story really touched and liked. Even more than a lard recipe. Thanks for the recipe, I will definitely cook
francevna
Tatyana, very sincerely wrote a story, as if she herself had been at this table.
I didn't cook lard according to this recipe, I'll try to cook it.
galchonok
Tatyana, good story and interesting recipe, bookmarked, thanks!
Song
Until I was 30, I didn't eat bacon at all. I remember that in my childhood I even picked bacon out of sausage. And then I somehow tasted it, or something ... Now you can't drag it by the ears.
TATbRHA, Tan, thanks for the original recipe, I will definitely try.
The story touched the soul. Still, family is strength ...
TATbRHA
Song*, yes, a city on the Volga is not a city in the Kuban ... there is no way without bacon! Have you read that lard is one of the three products that produce endorphins in the body - the hormones of joy?
Rada-dms
Quote: TATbRHA
Have you read that lard is one of the three products that produce endorphins in the body - the hormones of joy?
Oh, well, then I'll make such a fat, some extraordinary !! I want joy!
Tan, the recipe is very interesting, thank you, you have such delicious and different beautiful kusmanchiki - you can't pass by!
Rada-dms
Quote: Song *
And then I somehow tasted it, or something ... Now you can't drag it by the ears.

Likewise! And it began to punch me at night on bacon ..... I drag along a small piece, and no remorse!
TATbRHA
Rada-dms, different: 1 dried dill, 2 black pepper + allspice, 3 red pepper, 4 grill mix, 5 dry adjika. And the taste is also different.

In principle, there should not be any remorse! Because:
1. In lard, in 100 grams, there are only 248 kilocalories (in bread from 255). We never eat a hundred grams of lard, because it is fatty and because it is satisfying, from the strength of 50-60. Moreover, it is also light in weight!
2. Lard is completely, absolutely completely processed by the body not into fat, but into pure energy! Only 10% goes to waste. (That is, from a fifty-gram piece eaten at night, there will be pure energy by the morning - the sea! And 5 g of this ... well ... you get the idea.) Therefore, if it's cold, well, just frozen or chilly, eat a small piece of bacon - you will immediately get warm.
3. Plus endorphins !! Which are vital for every person.
4. Plus - should be - satisfaction: "I allowed myself what I wanted!"
Rada-dms
TATbRHAThank you for a new way of cooking bacon for me and for a story worthy of a competition!
Rada-dms
Quote: TATbRHA
That is, from a fifty-gram piece eaten at night, pure energy will remain by morning - the sea! and 5 g of this ... well ... you get the idea.
Well, I will not eat 50 grams of lard at a time! That's why I see that I never feel bad from a small buffet with lard and black bread!
OlgaGera
Tatyana, ka-ko-e-sa-lo !!!
Definitely bookmark!

Quote: Bridge
And I am a rare woman. I like a lot of fat and little meat.
You are not wrong. You and I love the right ones where there is more fat.

In general, lard is the most useful product.
Helps in the construction of new cells of blood vessels, heart, liver. And this is the only product that contains pure vitamin F. And if there are problems with the skin, then fat, like Our Father, is there every day!
OlgaGera
TATbRHA, in the voting there is no item "The fat is excellent, the story is ... interesting" So I need to note both
MariV
Quote: OlgaGera

TATbRHA, in the voting there is no item "The fat is excellent, the story is ... interesting" So I need to note both
Aha, and me! Only lard until you cook - how to check it out?
TATbRHA
Oh, girls ... I have no idea why I ordered this poll ... and, of course, violated the voting conditions. Now you can't remove it yourself. To the chef I wrote a tearful request, but he is now offline, so I’m waiting for it to come out, turn it off so that I don’t disgrace myself any further ...
Song
Quote: OlgaGera
In general, lard is the most useful product. Helps in the construction of new cells of blood vessels, heart, liver. And this is the only product that contains pure vitamin F. And if there are problems with the skin, then fat, like Our Father, is there every day!
True?
OlgaGera
Quote: MariV
Only lard until you cook - how to check it out?
Olga, I tried it once.
OlgaGera
Anya, Song*, Chesslovo! She herself did not eat it for a long time. And then, the gastroenterologist himself split ... He said - a necessary product. You need to eat.
And the dermatologist told his son (he has ichthyosis) to eat fat very strictly.
Well, if you look deeper, then the closest relative to us, then this is a pig. In medicine, sometimes the kidneys from the pig are used to cleanse the blood.
You can find all this on the net. That is why lard is useful, which is closest to us.

But without fanaticism, eat, please.
Zoya
TATbRHA, I also lacked in voting the item "Both the fat and the story are excellent." Thanks for the recipe. never cooked with vinegar. Now I will definitely cook.
celfh
I don't know which is better - a recipe ... a story. That's how I would read and read)))
MariV
Quote: OlgaGera

Olga, I tried it once.

Yes? Then I will definitely do so!
Marcella
The recipe is interesting. I will definitely try to make a piece. But for the good of the body, you need to eat non-thermally processed fat. Any heat treatment turns all benefits into harm. Only salty and no more than 10-20 grams per adult per day. This is a very small piece. But in this form there will be a good result for the body. And if not every day, then it will not harm people with not very digestion, as opposed to boiled. Therefore, I would not recommend such a recipe for treatment in view of its complete uselessness. Which probably does not detract from its taste.
OlgaGera
Marcella, I will not argue. I eat anything. Boiled, smoked, salted.
I am such a person - they said there is - then I eat. Prohibitions and accents were not made. Just shared the knowledge
TATbRHA
AND Marcella shared. And this is good. Now we know two points of view, we will choose.
Vera-Nica
Tanya, I cook lard almost the same way: https: //Mcooker-enn.tomathouse.com/s-image/547/topic49021.html
very tasty: nyam: and vinegar is added to the water during cooking to remove everything bad from the product, if any, the pork will not take vinegar, but the taste of the finished lard will improve. Many thanks for the interesting story: rose: it is very important to remember your roots
TATbRHA
Vera-Nica, I doubt that 50 ml of vinegar will "remove everything bad from the product" ... I tried water - the acid is almost not felt. Probably, after all, for another purpose it is added to the water during cooking.
Wow, dad's recipe, it turns out, has long been known.
Vera-Nica
Tanya, I add 80 ml of vinegar to 1 kg of lard. I will not argue whether or not such an amount of vinegar is all bad from the product, but that's how they explained it to me. Our country was large and there were a lot of similar recipes, I really love the old simple recipes - and tasty and without problems when cooking.Well done for showing my father's recipe for lard, but about vinegar I want to add a little story from myself: 30 years ago, when I got married, my mother-in-law taught me how to cook jelly and I have never tried such jellied meat anywhere else, and my friends always ask before gatherings "Will your jelly be?" and one of the secrets of the mother-in-law, and her mother-in-law, in turn, taught her, it was natural to add vinegar to the finished jellied meat when poured along with garlic. Vinegar picks up meat in jellied meat and the taste is simply awesome and in a duet with garlic and black pepper
dana8275
Girls, do you think a pork string can be done like that? This is a belly from a pig, if someone does not know, it consists of lard and meat, but it seems to be tough, I just accidentally got it today, and I never cooked it ...
TATbRHA
Vera-Nica, how interesting about vinegar in jellied meat! I will definitely try. And how much vinegar should be added - for how much jellied meat?

dana8275, I think that this recipe is just right for the podperevka! Because it will cook and be soft.
Gaby
Tanayayayaya, I really liked everything and interested in the recipe and conquered the story, I’m just how I visited there and fell in love with the handsome dad, and even more relatives of your mother - such wonderful PEOPLE.
Vera-Nica
Tanya, add the amount of vinegar to your taste so that the broth is slightly sour and tastes good
francevna
dana8275, Nadezhda, we cook such meat in onion skins, I think it will be delicious with vinegar.
olgea
TATbRHAWhat a cool bacon, you must definitely try, and my dad is also their Cossacks, I read the story and really, I remember my dad's memories that they had a proud, hot-tempered people, they did not like strangers, but all for each other. Thanks for the story and fat.
dana8275
Thank you all very much, I have now set to boil the string with vinegar, in two days I will write about the result.
Irgata
Quote: Marcella
and no more than 10-20 grams per adult per day.
And that's not true! They had never eaten so little of it, simple people, bacon was food, not a bite. More often the only food related to meat. Tanya sincerely told about dad. I remembered this - I read in the magazine Science and lifeabout an experiment staged by one young scientist - What did the lumberjack men eat that they fell down so much. He tried to work on all kinds of meat - no, he does not get the same output rate as the pre-revolutionary lumberjacks. And he took with him to work a shmat of lard with black bread, and kvass, and he got that norm! Fat is so easily digestible and energy-consuming that it does not take away the energy from the body for its digestion, but adds energy itself. Here. Let's go to the market for bacon.
TATbRHA
At first this young scientist ate-ate meat, did not give out the norm, but saved up energy; sees - does not give out the norm, ate bacon - and gave it out !! It's like with some medicines: if you take it for several days, at first there are no results, and then how it will work !!
Best of all, they write, lard is with black bread and garlic, somehow powerfully the three of them complement each other.
Quote: Irsha
Lard is so easily digestible and energy-consuming that it does not take away the strength from the body for its digestion, but adds energy itself.
It's true! Unlike beef: a piece of beef requires more energy for the body to digest than this piece gives the body. In ancient China, there was such a view toazni: every day the condemned to death was given bucket boiled beef. And nothing else - no vegetables, no grains, no fruits ... After a while, he was dying of hunger and exhaustion. It is not for nothing that beef is included in all diets for weight loss, and it is boiled and without anything.
halinka
Recipe-find! Since lard is not translated here. And if there is no lard at home, then there is nothing to eat 😕 I have already cooked it, rubbed it and hid it, otherwise it will not stand for two days)) I answered everyone interested: "lard is like lard, sho try it" Thank you for the recipe
TATbRHA
Quote: halinka
"lard is like lard, sho taste it"

Tumanchik
Tanyusha finally read the recipe sensibly.I liked it very much! both the recipe and the story! Well, since bacon and potatoes are for everything, I will definitely try!

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers