Time: 60 min.

Servings: 6-8

Difficulty: 1 of 5

Unusual ways to cook lard using a slow cooker

Now, thanks to technological progress, life has become much easier for women. A variety of kitchen appliances and gadgets make life especially easier. Now you can even make lard in a slow cooker. Today we will prepare lard in a slow cooker.

Previously, when arriving home from work, it was necessary to stand at the stove and cook dinner for the whole family, and on weekends they generally spent most of the day in the kitchen, then dreamed about recipes all night.

Now you just need to put the food in the multicooker, set the desired mode and do other things. For example, play with your child or chat with your husband.

And what dishes have become available! After all, you can cook smoked lard in a slow cooker. Previously, such recipes simply gathered dust in the cupboard, since it was simply not possible to make such a dish at home.

Almost every family has recipes for lard cooked in foil.

Ingredients:

Cooking technology

Step 1

We wash, dry and dry our product in pieces five centimeters wide.

Step 2

You need to rub the pieces with garlic, salt and seasonings of your choice. This dish in foil is baked in its own juice, so each piece must be wrapped separately, and so that the juice does not leak out. The photo clearly shows how this should be done.

Step 3

Now we put the resulting packages in a bowl and bake the pieces in the multicooker for about an hour in the “Baking” mode.

That's all, many recipes for multicookers are quite simple. The dish in foil is ready to eat.

Baked dish

Most often, if a dish is cooked in the oven, it loses its juiciness. In addition, there is a risk that it will burn. It’s a completely different matter to cook in a slow cooker.

What you need

• Main product – 1 kg.
• Three cloves of garlic.
• Bay leaves - three pieces.
• Salt - two tablespoons.
• Red and black pepper.
• Water – five multi-glasses.

Cooking technology

Step 1

Rinse and dry the piece. It is better to dry with a towel so that no pieces of paper remain on the product. Then you need to stuff the lard with garlic. As in the photo.

Step 2

In a bowl, mix pepper, salt, crushed garlic and broken bay leaves. Rub the product on all sides and put it in the sleeve. We tie it well on both sides to make the dish juicy.

Step 3

The package needs to be placed on a special “mesh”, water should be poured into the bowl and the “miracle oven” should be set to the “Steaming” mode.

It will take us an hour to cook lard in a slow cooker.

Step 4

After the multicooker beeps, let the piece remain in the “miracle pot” for some time and cool down a little.

Step 5

Transfer the lard into a plastic bag and leave it in the refrigerator for a day. Then you can eat it.

Recipes vary, but this steamed dish is simply incomparable.

Home smokehouse

All lard lovers have a positive attitude towards the smoked version. But before, making such a product yourself at home was quite problematic. But ready-made food is not cheap at all, and I’m not always sure that the product is of high quality and tasty. Now this dish has become much more accessible; you can easily prepare smoked lard in a slow cooker. It's not difficult at all, and the result will exceed all expectations.

What you need

• Half a kilo of the main product with a layer.
• “Liquid smoke” - seven spoons.
• Salt, spices.

Cooking technology

Step 1

We put salt and spices at the bottom of the ladle, and all this is poured with four spoons of “liquid smoke”.

Step 2

We put the lard in the same ladle so that the skin just lays on the spices. Pour the remaining smoke on top and add water.

Step 3

We put a press on all this beauty and leave it for two hours. After this time, put the lard into the slow cooker. It will cook for half an hour in the “Stew” mode.

Step 4

Place the dish in the refrigerator for at least half an hour. Then you can safely eat it.

Onion peel

It is very easy to prepare lard in onion skins in a slow cooker.

What you need

• A kilo of lard.
• Coarse salt - a glass.
• Bay leaf.
• Black pepper.
• Sugar - a couple of spoons.
• Garlic.
• Onion peel.

Cooking technology

Step 1

Soak the peelings in boiling water and then rinse them.

Step 2

Place them on the bottom of the multicooker. Then add lard and bay leaf. And pour the second part of the husk on top.

Step 3

The marinade is prepared from boiling water, sugar and salt. We pour all this onto our piece and leave it in the “Stew” mode for an hour. Then we leave the product in the “miracle oven” turned off overnight. Take out and rub with pepper and garlic. Wrap in cling film and place in the freezer for another day.

Watch another version of this dish in the video below:

Calories: Not specified
Cooking time: Not indicated

You can prepare regular lard in different ways; in the end, you can simply pickle it in pieces. But I strongly recommend baking the undercuts with garlic and spices. In fact, undercuts are also lard, only with pieces of meat, which gives it a special difference. This is an incredibly tasty dish that can become an excellent snack on weekdays, and decorate your table on holidays.

For baking, I suggest using the Polaris 0517 AD multicooker, or another model, but with a power of at least 850 W. Baking lard in a slow cooker is simple, but takes a little longer than in the oven. But you don’t need to monitor the cooking. Put the lard in the bowl, set the time and you can rest assured that everything will be fine with the dish, it won’t burn or dry out.
Lard baked in a slow cooker is a delicious recipe of the day.



Ingredients:

- Pork chops 700 g,
- Garlic 4 cloves,
- Salt 1 tsp,
- Ground black pepper 1.5 tsp.
- Baking sleeve 50 cm.

How to cook with photos step by step

We wash the piece of undercut with water, scrape off the remaining soot from the skin with a knife and wipe it dry. If the garlic cloves are large, cut them lengthwise into slices. Place clean lard with the meat slits on a flat surface and use a sharp knife to make transverse cuts 1 cm deep. Place pieces of garlic into these cuts.




Rub the garlic-filled lard with pepper and salt. For this dish, you can use additional dried spices such as: basil, tomatoes, chili peppers, bell peppers, turmeric. Now you can begin the most important process - baking, but if you have time, it is better to let the undercut lie at room temperature for 1 hour so that it is well saturated with salt.




We place the lard in the sleeve, tie it on both sides with a ribbon, which is inserted into the package with the baking sleeve.






Place the underlings in the multicooker pan and close the lid. Switch to the “multi-cook” mode by setting the temperature to 160 0C and the time to 1 hour 30 minutes.




The temperature of the multicooker makes the sleeve heat up and increase in size. After half an hour, open the lid and carefully, using a sharp object, maybe a needle, pierce it in several places so that excess air comes out, but the sleeve itself should remain intact. Pour in 200 ml of hot water and close the lid. Bake the pork chops in a multicooker in the “multi-cook” mode at 160 0C for another 1 hour. If your multicooker model does not have a “multi-cook” function, you can cook lard in the “baking” or “roasting” mode, just remember to add warm water from time to time.




After the multicooker beeps, open the lid and make sure that the pork chop is completely cooked. To do this, pierce it with a sharp knife in several places; if it pierces easily, then you can remove it from the pan. Hard lard should be baked in a slow cooker until it becomes soft, increasing the cooking time. As you can see, baking pork chops in a slow cooker is very simple and not labor-intensive. And what a delicious aroma is in the air, it’s simply beyond words!






Cool the finished dish and cut into thin pieces. Serve with mustard or horseradish. In this form, baked lard in a slow cooker turns out to be solemnly beautiful and can be a wonderful addition to a festive occasion or even. You can also make very tasty sandwiches from the undercut, which will make a satisfying and complete snack. You can take them with you on the road, to work or for a walk.

We all love homemade deli meats, especially those cooked in a slow cooker. Nowadays, supermarkets have a huge selection of pork belly, balyks, and sausages, but homemade is still tastier, no matter how much we argue. I suggest preparing aromatic lard in a slow cooker in soy sauce, soft, juicy and with a piquant taste, your whole family will love it.

Soy sauce gives a beautiful brown color and a pleasant taste. The lard is prepared for one hour, then put in the freezer and can be served on the table, even on bread, like a sandwich, or just on a plate with mashed potatoes or pickled cucumbers.

To prepare delicious lard with soy sauce in a slow cooker, we need 1 hour, the number of servings is 4.

Cooking time: 1 hour Servings: 4

Ingredients:

• pork lard (brisket) – 400 grams;
• soy sauce – 5 tablespoons;
• carrots – 1\2 pieces;
• rock salt – 3 tablespoons;
• dried celery - to taste;
• allspice peas – 5 pieces;
• garlic – 2 cloves;
• black peppercorns – 5 pieces;
• regular liquid mustard - 1 tablespoon;
• ground paprika - to taste;
• purified water – 500 milliliters.

How to cook boiled lard in a slow cooker in soy sauce

Let's prepare all the ingredients for making delicious lard with soy sauce in a slow cooker.

You need to buy lard at the market, fresh, with a pleasant pink color, you can take it from any part of the carcass, I like brisket, because there is a lot of meat there, which I love

Pour water into the multicooker bowl, add rock salt and turn on the “Boiling\Soup” mode

When the water boils, add soy sauce, add a piece of lard, the water should not completely cover it.

If you want to give it a rich brown color, then you need to pour 200 milliliters of soy sauce.

Peel the carrots and place in a bowl for flavor.

Turn on the “Stew/Stew” mode, cooking time – 1 hour

30 minutes before the end of cooking, you can turn the lard in the multicooker bowl over and add peppercorns, bay leaves, dried celery and peeled garlic

The cooking time has ended, we hear the multicooker signal

Place the lard on a sheet of foil, let it cool slightly, coat it with liquid mustard and sprinkle with paprika.

Wrap in foil and place in the freezer for 30 minutes

The lard has not completely frozen, but has acquired an excellent shape, you can cut it and put it on a dish, then you can store it both in the freezer and in the refrigerator, also in foil, so it will last longer.

Delicious lard with soy sauce in a slow cooker is ready! Enjoy a flavorful snack prepared at home, without any chemical additives!

A recipe master class prepared by Alena Bondarenko

Soft lard in a multicooker in onion skins multicooker Philips HD3039

Cooking time: 4 hours Servings: 3

How many proven recipes already exist for preparing such a universal Russian snack as lard, salting, smoking in liquid smoke, steaming, soaking, stewing, baking. There is no feast without lard! You can use it to make an excellent snack for vodka, fry potatoes, it’s very tasty, and you can just put it on bread or make pate. There are a lot of options, if only there was time and desire.

Today we will prepare lard in a hot marinade in onion skins, in a slow cooker, it turns out soft and aromatic, just like my grandmother, she loves soft lard. I add onion peels and adjika for color and aroma.

Ingredients:

• Pork lard – 300 grams
• Bay leaf – 5 pieces
• Allspice peas – 5 pieces
• Rock salt – 150 grams
• Purified water – 1.5 liters
• Tomato adjika with pepper – 1 tablespoon
• Onion peel - one handful
• Garlic – 5 cloves

How to properly cook soft lard in a slow cooker in onion skins

We buy a piece of fresh lard at the market, maybe some undercuts. Of course, if you have frozen food in the freezer, that will work too.

The workpiece must be cleaned from the skin side and cut into pieces. Place in the multicooker bowl

We salt the lard with rock salt and add 1.5 liters of water. For spices, I put bay leaf and allspice peas, you can put a special seasoning for lard or pork, black peppercorns, dried celery, a mixture of peppers, mustard seeds, everything to your taste

We also add peeled garlic, for a brown color I add onion peels, and for a spicy taste – spicy adjika, tomato

I turn on the “Stew/Stew” mode, the cooking time for lard in the slow cooker is 45 minutes

Time has passed, the aroma is incomparable. The lard turned a pleasant brown color, almost golden.
Let it now lie in the slow cooker until it cools down in the same marinade

Then put it on foil, wrap it tightly and put it in the freezer for 1 hour.

Then the lard can be taken out, chopped and served as an appetizer with black bread, pickled cucumber and a drop of horseradish.

It can be stored in the same foil even in the refrigerator, you can also put it in a container or just a plastic bag

This is how we simply prepared soft lard with garlic in onion skins in a slow cooker. There is nothing more delicious than food prepared at home with love! Delight your family with healthy goodies

Master class with step-by-step recipe photos - how to cook lard in a slow cooker in onion skins prepared by Alena Bondarenko

Lard in a slow cooker, recipe with photo of preparation

Now you can buy ready-made in any store or market, but it is more profitable and tastier to prepare it at home. It is advisable to purchase lard with a cut of meat and so that it is fresh, has a beautiful color and is free of foreign odors. There are many options for preparing it, today we’ll steam it in a slow cooker. Steaming lard in a slow cooker turns out soft and very flavorful. It is important to add the right spices so as not to spoil the taste. We will wrap it in cling film, if not, then foil will also do. Another option is to look at it, which you will find when you follow the link or in the section: “Original snacks.”

To steam lard in a slow cooker, we need 50 minutes, number of servings: 4.

Ingredients:

Fresh lard with cut meat - 300 grams
Laurel - 4 leaves
Ground salt - 1 teaspoon
White sugar - 1 teaspoon
Not ground coriander, a mixture of seasonings for lard, paprika pieces, freshly ground black pepper - to taste
Garlic - 2 cloves.

Cooking steps:

The lard needs to be washed well, wiped with a napkin so that it is dry, then the spices will stick well. Do not cut off the skin from the lard; it helps keep its shape. When you buy lard, ask for it from the brisket; it will definitely be soft after heat treatment.

Pour a mixture of spices for lard, for pork or meat, into a bowl, add fine salt so that it is quickly absorbed, sugar, laurel leaves, you can break them, coriander peas, it is more aromatic than ground, freshly ground black pepper, sweet paprika in pieces, it looks beautiful. If you like spicy dishes, add ground red pepper or chili, at your discretion.

Peel the garlic and cut into slices, coat the lard with the mixture in the bowl on all sides, and place the garlic on it as desired.

We pack the lard tightly with cling film so that there is no air there. Pour a liter of water into the multicooker bowl, place a steam rack, put lard in it in cling film.

We turn on the multicooker and set the steamer mode. Lard is prepared in 45 minutes.
We hear the cooking end signal and open the multicooker. The aromas are incomparable, the lard has released a little juice, that’s how it should be.

Place the lard on the table and wait for it to cool. Then put it in the freezer for 30 minutes. The lard should become firm, but not frozen.

Steamed lard in a slow cooker is ready! Aromas for the whole kitchen. The lard cuts well and looks very appetizing. Serve it with mustard, horseradish, adjika, as you like!

Modern technology makes life much easier for a housewife, and even more so for a working woman who also has a family. Agree, it’s one thing, coming home from work, to stand at the stove for a certain amount of time, during which you won’t be away for a long time, and quite another thing to put away groceries, set the required mode and do other things (for example, do homework with your child). Actually, this opportunity is provided to interested people by the multicookers that pleased us.

Moreover, thanks to them, dishes have become available for home preparation that previously required special equipment and a long time to use it - smoked meats, corned beef, etc.

Appetizing lard from the point of view of the owner of a multicooker

For a long time it was believed that this product is extremely harmful to health - they say it contains cholesterol and contributes to severe obesity. After scientists popularly explained that lard contains only “correct”, non-harmful cholesterol, and in many ways also greatly helps the body, lovers of such foods breathed a sigh of relief. But a very pressing question remains: where can I get well-prepared, tasty and suitable lard? In a slow cooker - that's the modern answer!

Baking with pleasure and without stress

It is not always possible to bake lard, for example, in the oven, without losing its juiciness. Moreover, there are times when it also burns. All this can be avoided if you bake lard in a slow cooker. For a kilogram of the main product, take a couple of cloves of garlic, 3 bay leaves and two large spoons of salt. Coriander and pepper (both black and red) - to your taste, and you need 5 glasses of water (included with your multicooker).

Before cooking, it is better to wash the lard thoroughly and dry it with a towel or napkins. If you love garlic, add it to your future delicacy. In a bowl, combine spices (if desired) with pepper and salt; crushed garlic - optional, broken bay leaf - required. Rub the resulting composition onto the main product on all sides and place it in the sleeve. To make the lard in the slow cooker juicy, the sleeve must be tied on both sides especially carefully. This bundle is placed in a container, water is poured into the saucepan, the container is placed in place and the “Steaming” program is started. Cooking will take an hour. When the magic device turns off, you don’t need to take it out right away - let it cool down inside. Only then is the lard removed and placed in a regular plastic bag in the refrigerator for a day. It turns out delicious lard! In a slow cooker, the process takes very little time, but without it it would take much longer to work.

Smoking without a smokehouse

Even those who do not like the salty version have a very positive attitude towards it. However, at home it is usually impossible to overcome the process on your own. But buying something ready-made is expensive, and there is no certainty of the result. In such a situation, it’s worth thinking about using a slow cooker. Moreover, the procedure is simple, and the result is amazing.

For half a kilo of lard (and it is better to take it with layers of meat - not everyone likes it very fatty and not at all meaty) you will need seven tablespoons of “liquid smoke”, any combination of seasonings and salt. To smoke lard in a slow cooker, add spices and salt to the marinating container, mix and add half of the “liquid smoke”. The lard is placed skin side down on this mixture, the rest is laid on top, the rest of the “smoke” is poured out and water is added. A weight is placed on top for two hours. After the required time has passed, the container is placed in the multicooker and the “Stewing” mode is set (30 minutes). In order for smoked lard in a slow cooker to fully reveal its taste, it must again be placed in the refrigerator, at least for half an hour. The taste is amazing!

"Onion" joy

There is another way to cook lard in a slow cooker, and it’s unusual and very tasty. The main ingredient, again, is better to take with a layer. For the same kilogram you will need a glass of rock (coarse) salt, bay leaf, ground pepper (it’s better to limit it to black), 2 large spoons of sugar, garlic and - the main component - onion peels. You'll need a couple of full handfuls of it.

Soak the husks in boiling water and then rinse them well. It is placed in a multi-cooker bowl (about half), on top - lard, bay leaf and the rest of the husk. In another vessel, the marinade is made: boiling water + sugar + salt. The prepared liquid is poured into the bowl and the simmer mode is set for an hour. Without removing the contents, everything is left overnight to salt. Already in the morning, the lard is dried and rubbed with ground pepper mixed with garlic. The almost finished product is wrapped in film (or placed in bags) and hidden in the freezer. The next day - food is served!