My Spanish grandmother taught me this trick. These lard jars are always in my fridge
These lard jars are always in my fridge! Why don't I fry lard anymore?
I regret not learning this secret 20 years ago! Everyone will be amazed
I don't fry lard anymore! These lard jars are always in my fridge! I've been doing it for 20 years, I've never failed🤚

Cooking recipe and ingredients:

1.8 kg lard (brisket).
Rinse well, dry and divide into 4 pieces.
Place the chopped lard pieces in each 750ml jar.
Add 2 cloves of garlic to each jar.
Bay leaves.
Mixture of peppercorns.
Dry mustard is grainy.
2 cloves each.
2 liters of water.
160g salt.
Bring water to a boil.
Fill the jars with boiling salted water.
Sterilize lids in boiling water.
Cover the jars with lids without closing them completely.
Place a kitchen towel in the bottom of the pan.
Place the jars in the pan.
Fill with water.
Cover with a lid and cook over low heat for 2 hours.
700-800 g potatoes of approximately the same size.
Halve the potatoes.
Fill with water.
Add 1/2 tablespoon salt and cook over low heat for 20 minutes.
Chop 1 onion.
2 tablespoons vegetable oil and 20 g butter.
Fry the onion over medium heat until translucent.
Chop 1 pepper.
Mix well.
Salt.
Black pepper.
1/2 teaspoon dried basil.
1 teaspoon paprika.
Fry for 1-2 minutes over medium heat.
Add boiled potatoes.
Mix well.
Cover and cook over low heat for 10 minutes.
2 hours later.
Screw the lids tightly.
Cover with a kitchen towel and let cool completely.
4 cloves of garlic.
Parsley.
Mix well.
Grate 50-60 g of cheese on a fine grater.
Cover and cook over low heat for another 5-7 minutes.
After the jars have cooled, place them in the refrigerator until completely solid.
Our delicious potatoes are ready.
Sprinkle with spring onions.
mmm...how delicious!
After the jars have hardened, leave 1 jar in the refrigerator to use.
And we put the remaining jars in the cellar or pantry for storage.
Did you like the recipe? Leave me a comment.
Bon appetit!


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