How to use pork rinds from lard

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Despite the fact that some people consider the dish a real delicacy, such a delicacy may not appeal to everyone.

Therefore, lard rinds are often mercilessly thrown into the trash.

Where can you use pork rinds from lard jellied meat, adding them when cooking meat. But you can also prepare a dish that many people love without additional ingredients – just skins, garlic and water.

Pour water over the pork skins, cleaned with a knife, soak for about 2 hours, wash well, and then bring to a boil. The first broth should be drained and the pot should be filled with water again to the same level as the skins.

After boiling, reduce the heat, add the unpeeled onion, carrot, and peppercorns. After an hour, the future jellied meat should be salted, and after 2-3 hours, add the bay leaf.

Crush the boiled skins with a knife or meat grinder and pour in the strained broth. For more flavor, add a few crushed garlic cloves and leave to set.

Because the skins contain a lot of gelling substances, the jelly with the addition of this ingredient will turn out thick and elastic.