Lard lovers should diversify their taste preferences and try not only a salty product, but also a baked one. Moreover, cooking bacon in the oven is not difficult at all. So how do you bake this product properly?
First of all and most importantly, choose really good raw materials. In the store, give preference to raw white or pale pink lard. Never purchase a product with a gray or yellowish tint, as its presence indicates the old age of the product or its repeated freezing / thawing. After the purchase, it is also very important to properly preserve the fat before cooking, because it has the ability, even in a short time, to absorb all extraneous odors that will not disappear during the heat treatment. Therefore, the best solution is to store the product wrapped in a bag or, even better, in a well-closed food container.
When choosing lard, also try to give preference to pieces with a not very thick skin, since otherwise it will be difficult to chew, but the thin skin will make the fat very tender and pliable. Such fat should be easily pierced with a fork and cut with a knife. Usually these are pieces cut from the back or from a pork belly.
The ingredients for baked lard are also very simple - a piece with a small layer of meat, a fifth of a glass of sugar, and the same amount of salt.
The best and fastest way to bake a piece of bacon is 1, 2-1, 5 kilograms.
First, put a piece in a deep bowl and cover it with sugar and salt, rub it evenly on all sides, not depriving attention and the skin of the bacon. After that, close the product with a lid and leave to marinate in this way for 10-12 hours or just overnight. If you do not have a deep or large enough dish with a lid, you can cover the bacon with the same cling film.
If you want to add the aromas of your favorite herbs or spices to the baked bacon, then the pickling stage is just the time to add them.
After the marinating time has elapsed, clean the lard from the remaining ingredients, or even better - rinse a little in water, then pat dry with paper towels. Preheat the oven to a temperature of 180 degrees Celsius, and put the bacon on a wire rack, which you set on a medium level. Place another baking sheet underneath so as not to stain the bottom of the oven. Cover the fat with a layer of foil on top, so you can avoid burning it. And here, too, there is a small secret. If the glossy side of the foil is at the top, then the product will slowly languish and gradually cook, but if the glossy side is inward, the foil will heat up, actively reflect the heat and give the fat an appetizing ruddy shade.
Thus, cook a 1.5 kilogram product for 1.5 hours, and do not forget to turn the bacon every half hour so that it cooks well on all sides and is not dry on top. After this time, add the temperature to 200 degrees Celsius and bake the bacon for another 15-20 minutes. Then turn off the oven and let the food "rise" slowly in a warm place.
This baked bacon is served cut into pieces with mustard or horseradish. You can make delicious sandwiches with it or just eat it with a delicious vegetable side dish.
