How to cook lard deliciously to make it the real star of a holiday table

Ukrainians have always been fond of lard. It is eaten raw, added to various dishes, and even combined with chocolate. And yet, the signature dish of many feasts is still marinated lard (bochok). It can be baked, but there is another unrealistically delicious method.

Vira Pikulyk published the recipe for marinated lard on her Facebook page.

Ingredients:

• lard with meat layers - 1 kg
• water - 1 liter
• salt - 2 tbsp
• vinegar - 100 g
• spices: peppercorns, bay leaf, caraway seeds, a handful of onion husks
• seasoning mix: smoked paprika (ground), black pepper (ground), garlic (granulated)

Method of preparation:

1. Wash the lard.

2. Pour water, salt, pepper, vinegar, bay leaves, onion husks, cumin into a saucepan.

3. Cook over low heat for 30 minutes.

4. Leave in the pan until it cools completely.

5. Dry the lard with paper towels and sprinkle with seasonings.

6. Raw garlic changes color, so it is better to use dry one. Wrap the lard in foil and leave it in the refrigerator for 12-24 hours.

The dish is very tender and spicy.

Lard forshmak would be a great appetizer for a festive table too. The idea was published by Olena Dyachenko on Facebook.

Ingredients:

• lard
• garlic
• onion
• spices

Method of preparation:

1. Beat everything in a meat grinder or in a blender

2. Stir until smooth.

3. Store in the refrigerator.

You can also salt lard cold. The idea was published by vkusnoo_prostoo on Instagram.

Ingredients:

• lard
• spices, bay leaf

Ingredients for the brine:

• water - 5 cups
• salt - 1 cup

Method of preparation:

1. Boil salted water and cool it down.

2. Prepare the dry mixture: ground black pepper, dry garlic, and finely chopped bay pepper.

3. Cut the lard into small pieces, roll each in the mixture and place in a 3-liter jar.

4. Pour the brine over and close the jar with a lid.

5. Leave at room temperature for a week.