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Lard in Onion Peel
Instructions
I prepare the ingredients. Any pork belly cut works for this recipe — back, belly, with ribs, with or without meat marbling, any thickness. Onion peel is the dried outer skins from yellow or red onions; collect them over the weeks before cooking.
I make 4-5 deep slits in the whole peeled onion (no need to peel the cuticle first if it's already off). The slits help the onion release its flavour faster into the brine.
I pour the water into a pot and add the salt and all the spices (peppercorns, allspice, coriander, bay leaves). I bring to a boil and let it boil for 3 minutes — this fully extracts the spices into the brine.
While the brine boils, I rinse the onion peel under cold water to remove any dust or debris.
In a separate pot, I lay half the onion peel on the bottom and place the pork belly on top — cut into 4 large pieces or left as 2 big halves, whatever fits the pot.
I cover the pork belly with the remaining onion peel — peel above and below ensures even colouring on all sides.
After the 3-minute brine boil, I pour the hot brine over the peel-and-pork-belly arrangement.
I press the peel down with a plate of suitable diameter (keeps everything submerged), cover the pot with a lid, and bring to a boil over medium heat. Once boiling, I cook for exactly 30 minutes. Then I turn off the heat and let the lard sit in the cooling brine for 6-8 hours.
After the brining, I remove the pork belly from the pot. It has taken on a beautiful deep golden-orange colour and absorbed every flavour from the spice blend.
I peel the garlic and press it through a press into a small bowl.
I rub the pork belly pieces all over with the pressed garlic — the garlic forms a fragrant outer coating that intensifies during the final fridge rest.
I place each piece on foil.
I wrap each piece separately and tightly.
Optional but recommended: another wrap of paper around the foil. The wrapped pieces go in the freezer for 2 hours — the freeze creates ice crystals that loosen the meat fibres, making any pork belly tender even from tougher cuts. After 2 hours of freezing, the lard transfers to the refrigerator for storage.The cured lard in onion peel is now ready. After the brief freeze, it slices into thin clean pieces with the dramatic golden-orange surface and pearly-pink inside that defines great salo. Excellent on a charcuterie board, with rye bread and mustard, or chopped into traditional Russian-Ukrainian zakuski. Don't overdo it at one sitting — it's rich and filling.Try it, enjoy your meal!
Tips
- 1
COLLECT ONION PEEL IN ADVANCE. The recipe needs a generous bowlful of dried onion peel — typically more than what one or two cooking sessions produce. Save the peels in a paper bag in the cupboard over weeks; they keep indefinitely. Yellow onion peel gives the most dramatic gold colour; red onion peel adds a subtle ruby tint. Mix both for maximum colour effect.
- 2
THE FREEZER STEP TENDERISES TOUGH CUTS. Step 14's 2-hour freeze isn't optional — it's the technique that converts even tough or stringy pork belly into tender, sliceable salo. Ice crystals forming in the meat fibres mechanically break up tough connective tissue. After thawing in the fridge, the lard slices smoothly. For another lard preparation worth comparing, see Lard in the Oven in Foil.
- 3
ADJUST SPICES TO TASTE. The base spice mix (peppercorns + allspice + coriander + bay) is classic Eastern European; substitute freely. Add: 1 tsp dried dill seeds for a Russian lean; 1 tsp paprika for smokiness; 0.5 tsp cumin for Caucasian flavour; or a small dried chili for heat. The brining technique stays identical regardless of spice blend.
- 4
SERVE TRADITIONALLY. Russian-Ukrainian tradition serves salo cold, sliced thin, on rye or black bread with: chopped raw onion, mustard or horseradish, and pickled cucumber on the side. A glass of cold vodka is the canonical drink pairing. The lard's rich fat is balanced by the onion's bite, the bread's bulk, and the alcohol's cleansing burn — a classic appetiser combination. For a related onion-based preparation, try Marinated Onion for Shashlik.
FAQ
Why is onion peel used and what does it do? +
Onion peel serves three functions in this recipe. First, colour: the natural pigments (quercetin and others) leach into the brine and turn the lard a striking golden-orange. Second, flavour: dried onion peel contributes a subtle aromatic complexity that fresh onion can't fully replicate. Third, antimicrobial action: onion peel contains compounds that mildly inhibit spoilage bacteria, contributing to the preservation. The colour is the most visible effect; the other functions are subtle but real.
What's the right pork belly cut? +
Pure fat pork belly (no meat) gives the most traditional salo experience. Pork belly with meat marbling (sometimes called "pancetta" cut) gives a more substantial, more filling result with visible white-pink meat layers. Both are equally valid. Avoid lean pork — the recipe is specifically about preserving and flavouring fat. The fat-to-meat ratio of "about 70/30" is ideal for most palates.
How long does the lard keep? +
Wrapped in foil and refrigerated, the cured lard keeps 2-3 weeks easily. The flavour deepens in the first 3-4 days. Frozen storage: 6 months in airtight containers. The freezer also makes the lard easier to slice — for very thin slicing, freeze for 30 minutes before each slicing session. Don't store at room temperature — even cured pork belly needs refrigeration.
Can I make this without spices? +
Yes — plain salt-and-onion-peel cure works as a minimalist version. Use the same 150 g salt and onion peel ratio, skip all the spices. The result is cleaner and simpler, more about the pork-onion combination. For a herb-focused alternative, replace the spices with 4 sprigs of dill and 4 sprigs of parsley — gives a fresh, summery character. Spice variations are endless; the brine technique is what matters.
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