Podkovcovok in onion peel - tasty, appetizing, nourishing

Scientists not so long ago found out that fat is much less harmful than it was commonly believed. So now you can safely afford a slice of another mouth-watering product and indulge yourself with a podshchevkom in onion husks, which are prepared not very difficult and which will tempt even an inveterate vegetarian.

A little bit of terminology and basic knowledge

The substratum is the segment from the pig's belly, in which veins of meat are interlaced by the tenderest fat. To prepare the conceived delicacy, the subclavine is taken with a skin. Sometimes it is cut, but the tastier, juicier and more seductive is the dish, in which the skins are still preserved.

To get the most delicate and fragrant podtsvevok in onion husks, meat requires fresh. In an extreme case, a chilled one will do; If the fat has already been frozen, it will lose both aroma and softness.

Basic option

It is even surprising how varied the recipes from the photo (podshevok in the onion husks), step by step describing the cooking process. If you have individual small strips of fat, it is wise to use the express method of cooking it.

With a few large bulbs, the husks are peeled off, well washed and watered. It dissolves salt at the rate of half a glass per liter of water. Laurel and pepper-peas are also added here (at their discretion). In the cold brine laid podsherevok, and the pan is put on the stove. The liquid must completely cover the meat pieces.

After boiling, the fire is screwed, and the dish is left to simmer for 10 minutes. Then it is removed, but the podchevovok in onion husk and brine is left to complete cooling for half a day - for salting and acquiring a shade and smack of smoked meat.

The next day the pickle is diligently decanting, spices are mixed: paprika, pressed garlic, ground pepper (red and black), coriander seeds. With this composition, each piece is coated on all sides, then wrapped in a piece of film. The day in the refrigerator, as much in the freezer - and the delicacy is ready!

Appetizing roll

No less interesting is another way of how to weld podcherevok in onion husk. This requires a fairly long piece, which will be prepared in its entirety. It should be salted abundantly on both sides (about a half-kilo of raw material will take about a glass of coarse salt). The inner side is peppered with crushed laurel and pepper-peas (it is better to mix black and fragrant). The podsherevok is rolled up in a roll and is tied with a culinary thread not too hard: during the cooking the meat will swell a little. The bottom of the pot is lined with a clean onion husk with 4-5 heads. A bundle is put on it; From above it should be covered with the same amount of husk. All this building is flooded with water, so that nothing looks out of it. The pan is placed on a slow fire and left for an hour at three. Then the roll turns in a hot form, from inside it wakes up with favorite seasonings and chopped garlic, folds again and is packed in film or foil. It will need to be kept in the refrigerator until it cools down completely. Some landladies advise to withstand podtsvevok in onion husks, not only in the cold, but under the yoke. They say that the excess liquid is better left, and the delicacy acquires a pleasant density.

Podnokovok in onion husks in a multivark

Our culinary specialists could not but develop a recipe for a wonderful kitchen assistant. Especially as podschevok is being prepared in it practically without the participation of the hostess.

A suitable piece of pork is stuffed with garlic cloves; The bottom of the cup is forgiven by the husks, removed from 5-6 onions, it is larded. From above it is covered with broken leaves of laurel, it is filled with water, in which salt is added - about a pair of spoons without a slide for each liter. The quenching regime is switched on for an hour and a half. Then the lid reclines, but the pads are not removed before cooling to prevent it from becoming loose. After straining the brine, the meat is rubbed with garlic (can be added with spices and herbs). For approbation, several pieces are cut off, and the rest is already traditionally frozen, wrapped in film.

From the podschevka in onion husks are obtained excellent sandwiches. He can act both as an appetizer and as a meat component of the dinner. In the latter case, fried potatoes or vegetables in any form are especially harmonious with it.