Pork and sausages in lard

Ingredients:

boneless pork, pork, lard

Preparation:

Cut meat and sausage and heat the lard;
Place the fried in lard over low heat and stir continuously until crisp;
Remove meat and sausages and place in a pot glazed layers, then pour over them fat;
They also put the pot on the fire and still leave another 10 minutes over low heat;
Binds mouth thoroughly and store the pot in a cool place after 4-6 weeks longer heat the pot again to prevent rancidity.

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Pork cracklings

Ingredients:

1 kg pork bacon; 1 teaspoon salt; 30 ml oil.

Preparation

1. Place the pork bacon in a saucepan and heat the oil. Cut bacon into cubes and place in hot oil. It gives the heat and let it melt. Add salt
2.Se over scraps.
3. When greaves are browned and crisp enough to stop the fire and strain the fat.

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Cabbage with pork

Ingredients:

Belly of pork;
onion;
oil;
cabbage;
tomato juice;
2 to 3 tablespoons flour;
1 cup sour cream;
paprika and salt;

Preparation:

Cut meat into pieces, put salt and fry in oil. Take it out in a pot. Fry onion in remaining fat, add chopped cabbage and chunks of meat. Put in another bowl, tomato juice, flour, sour cream, salt and pepper, prepare a sauce to pour over mixture in pan. Put salt and simmer on medium heat until meat is tender.

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