How to make a budget-friendly appetizer from lard and minced meat: if you're tired of salty and pickled one

Tetiana KoziukLS Food
How to make a bacon and minced meat appetizer

Lard itself is a delicious independent dish and a fairly versatile appetizer. If you've tried all the pickled and salted recipes and you want something unusual, boiled lard with spices and minced meat is the perfect option. This is a very successful combination and an appropriate dish for both everyday and festive meals. And, perhaps, the most important advantage of boiled lard is its affordability.

Popular chef Serhii Pokanevych shared how to cook lard with minced meat on his Instagram page.

Boiled lard with spices and minced meat

Ingredients:

  • thin lard on the skin – 1 kg
  • minced meat – 300 g
  • garlic – 1 head
  • coriander – 1 tsp.
  • salt – 1/2 tbsp
  • hot chili pepper – 1 pinch
  • greens – 1/2 bunch
  • carrots – 1 pc.
  • water – 3 liters

Method of preparation:

1. A large piece of bacon cut in half. In each piece, make cuts in the form of a mesh, without cutting to the end.

Preparing lard

2. Squeeze the garlic and rub it over the bacon.

3. Mix coriander, salt and chili pepper. Rub the bacon with the spices.

4. Chop the greens and mix with the minced meat. Season with salt.

Spices and garlic for bacon

5. Spread the minced meat evenly on one piece of bacon.

6. Cut the carrots into thin strips and put them on the minced meat. Cover with a second piece of bacon.

Minced meat for the dish

7. Put the lard in a baking sleeve, tie it with a thread. Put in a pot of water. Cook for 2 hours.

Preparing lard for cooking

8. Cool the lard in the refrigerator.

Other News

The perfect shoes for autumn weather have been named: it is not afraid of rain and cold

The perfect shoes for autumn weather have been named: it is not afraid of rain and cold

A special trend noticed among the images of fashionistas
Forgotten dishes of the USSR: where did eggnog come from

Forgotten dishes of the USSR: where did eggnog come from

The history of the origin of the legendary dessert